## 3 Results and Discussion
### The Thermal Analysis of Powdered Biomass of Rhodotorula glutinis var. rubescens
\begin{table}
\begin{tabular}{c c c} \hline
**Computal Name** & **Time of Incubation** & **144 h** \\  & **120 h** & **144 h** \\ \hline C 10:0 & 0.085 \(\pm\) 0.007 & 0.065 \(\pm\) 0.064 \\ C 12:0 & 0.120 \(\pm\) 0.014 & 0.000 \(\pm\) 0.000 \\ C 14:0 & 0.900 \(\pm\) 0.028 \({}^{\text{b}}\) & 0.680 \(\pm\) 0.042 \({}^{\text{a}}\) \\ C 15:0 & 0.215 \(\pm\) 0.021 & 0.215 \(\pm\) 0.007 \\ C 16:0 & 13.805 \(\pm\) 0.120 & 13.515 \(\pm\) 0.233 \\ C 17:0 & 0.175 \(\pm\) 0.021 & 0.000 \(\pm\) 0.000 \\ C 18:0 & 3.725 \(\pm\) 0.064 \({}^{\text{b}}\) & 3.510 \(\pm\) 0.014 \({}^{\text{a}}\) \\ C 20:0 & 0.200 \(\pm\) 0.028 & 0.160 \(\pm\) 0.000 \\ \(\Sigma\) SFA & 19.225 \(\pm\) 0.120 \({}^{\text{b}}\) & 18.145 \(\pm\) 0.332 \({}^{\text{a}}\) \\ C 15:1 & 0.135 \(\pm\) 0.007 & 0.160 \(\pm\) 0.014 \\ C 6:1 & 2.100 \(\pm\) 0.057 & 2.210 \(\pm\) 0.014 \\ C 18:1 n-9c & 73.255 \(\pm\) 0.318 & 74.375 \(\pm\) 0.191 \\ C 20:1c & 0.675 \(\pm\) 0.035 & 0.730 \(\pm\) 0.042 \\ \(\Sigma\) MUFA & 76.165 \(\pm\) 0.229 \({}^{\text{a}}\) & 77.474 \(\pm\) 0.262 \({}^{\text{b}}\) \\ C 18:2 n-6c & 3.530 \(\pm\) 0.028 \({}^{\text{b}}\) & 3.265 \(\pm\) 0.049 \({}^{\text{a}}\) \\ C 18:3 n-3 & 0.770 \(\pm\) 0.057 & 0.745 \(\pm\) 0.007 \\ C 20:3 n-3 & 0.310 \(\pm\) 0.014 & 0.360 \(\pm\) 0.014 \\ \(\Sigma\) PUFA & 4.610 \(\pm\) 0.099 & 4.370 \(\pm\) 0.057 \\ \hline \end{tabular} The superscripts \({}^{\text{a,b}}\) were added only for significantly different values (ANOVA).  
\end{table} 
Table 1: Fatty acids composition of lipid from _Rhodotorula glutinis_ var. _rubescens_ biomass obtained in 120 and 144 h of glucose fed-batch cultivation. \begin{table}
\begin{tabular}{c c c} \hline
**Nutritional Index** & **120 h** & **144 h** \\ \hline PUFA/SFA & 0.240 \(\pm\) 0.004 & 0.241 \(\pm\) 0.008 \\ n-6/n-3 & 3.275 \(\pm\) 0.188 & 2.955 \(\pm\) 0.026 \\ AI & 0.223 \(\pm\) 0.004 & 0.205 \(\pm\) 0.006 \\ TI & 0.438 \(\pm\) 0.001 & 0.416 \(\pm\) 0.008 \\ h/H & 5.253 \(\pm\) 0.072 & 5.539 \(\pm\) 0.139 \\ NV & 0.193 \(\pm\) 0.003 & 0.183 \(\pm\) 0.005 \\ SI & 0.235 \(\pm\) 0.002 & 0.223 \(\pm\) 0.004 \\ UI & 86.465 \(\pm\) 0.049 & 87.320 \(\pm\) 0.382 \\ LA/ALA & 4.595 \(\pm\) 0.301 & 4.383 \(\pm\) 0.108 \\ HPI & 4.610 \(\pm\) 0.072 & 5.036 \(\pm\) 0.155 \\ \hline \end{tabular}
\end{table} 
Table 2: Nutritional values of oleaginous yeast _Rhodotorula glutinis_ var. _rubescens_ lipids obtained in 120 and 144 h of glucose-fed-batch cultivation. the development of many cardiovascular diseases, inflammatory diseases, and even cancer. Increasing the level of n-3 PUFA (while maintaining a low n-6/n-3 ratio) has the opposite effect. A low n-6/n-3 PUFA ratio (1:1 and 5:1) in the diet is recommendable by showing anti-inflammatory and anti-oxidative stress effects and improving endothelial function. A high n-6/n-3 PUFA ratio (20:1) has adverse effects [39]. Examples of fat-rich food or oils with a recommended n-6/n-3 ratio are canola oil 2:1 [40] or walnut oil (5:1) [41]. The red yeast lipid n-6/n-3 ratio was lower than 3,3:1, which is adequate for recommendation. The average value of this ratio of skeletal muscles of Polish Holstein-Friesian bulls (beef) was 2.40, full-fat milk and minced beef ratio was 2:1, and turkey and chicken breast were 12:1 and 11:1 [42]. Certain fatty acids, such as C12:0, C14:0, and C16:0, may support lipid adhesion to cells of the immune and circulatory system [43; 44]. According to the high content of C 16:0 in _Rhodotorula_ lipids, we calculated the values of the index of atheogenicity (AI), which were 0.223 and 0.204 (for lipids extracted on the 5 th and 6 th day, respectively). For comparison, higher values range from 1.4 to 5.1 for milk products [36], and lower values for poultry [45] or pork meat [46] were described. The same SFAs (C 12:0, C 14:0, and C 16:0) are prothrombogenic. So, it is preferable for cardiovascular health food and oils to have a low value of index of thrombogenicity (IT).