Search results for " acid"

HPLC/HRMS and GC/MS for Triacylglycerols Characterization of Tuna Fish Oils Obtained from Green Extraction

2023

Background: Fish oil is one of the most common lipidic substances that is consumed as a dietary supplement. The high omega-3 fatty acid content in fish oil is responsible for its numerous health benefits. Fish species such as mackerel, herring, tuna, and salmon are particularly rich in these lipids, which contain two essential omega-3 fatty acids, known as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Objectives: Due to the scarcity of information in the literature, this study aimed to conduct a qualitative and quantitative characterization of triglycerides (TAGs) in crude tuna fish oil using HPLC/HRMS. Fatty acid (FA) determination was also performed using GC/MS. The tuna fis…

Effect of farming system and cheese making technology on quality traits and fatty acid profile of Caciocavallo Palermitano cheese at different ripeni…

2011

The Caciocavallo Palermitano is a typical stretched curd cheese made from cow milk, mainly in the Western Sicily. The aim of this investigation was to verify the influence of farming system and cheese making process (traditional with wood tools and natural endemic flora vs. innovative with modern stainless steel tools and selected lactic bacteria) on qualitative characteristics, including fatty acid (FA) profile, of Caciocavallo Palermitano at different ripening time. Cheeses were obtained from bulk milk from two farms: one extensive rearing a local breed fed at pasture and one intensive rearing a specialized dairy breed fed mainly hay and concentrate. Milk and cheese properties and FA prof…

Ecology of Vastedda della valle del Belìce cheeses: A review and recent findings to stabilize the traditional production

2018

The increasing request for classic foods has led to a higher demand for cheeses enjoying a “recognition of quality” status. This phenomenon has also affected Sicilian dairy products, in particular protected designation of origin (PDO) “Vastedda della valle del Belìce” (VdB), a cheese traditionally available only during the summer season, but requested year round. The variations of the microbial populations of raw milk among the seasons influence the microbiological quality of the cheeses produced. This review article reports the historical importance of cheeses and the traditional equipment used for dairy productions in Sicily with a specific focus on VdB. The microbial ecology of this chee…

Experimental Evolution Reveals a Genetic Basis for Membrane-Associated Virus Release

2021

Many animal viruses replicate and are released from cells in close association to membranes. However, whether this is a passive process or is controlled by the virus remains poorly understood. Importantly, the genetic basis and evolvability of membrane-associated viral shedding have not been investigated. To address this, we performed a directed evolution experiment using coxsackievirus B3, a model enterovirus, in which we repeatedly selected the free-virion or the fast-sedimenting membrane-associated viral subpopulations. The virus responded to this selection regime by reproducibly fixing a series of mutations that altered the extent of membrane-associated viral shedding, as revealed by fu…

Effects of UV Radiation and Diet on Polyunsaturated Fatty Acids in the Skin, Ocular Tissue and Dorsal Muscle of Atlantic Salmon (Salmo salar) Held in…

2010

Article published in Photochemistry and Photobiology, 86 (4): 909-919 JUL-AUG 2010 The effect of UV radiation (UVR) on juvenile Atlantic salmon (Salmo salar) was assessed by measuring the fatty acid (FA) profiles of muscle, dorsal and ventral skin, and ocular tissues following 4-month long exposures to four different UVR treatments in outdoor rearing tanks. Fish were fed two different diets (Anchovy- and Herring-oil based) that differed in polyunsaturated fatty acid (PUFA) concentrations. Anchovy-fed salmon had higher concentrations of ALA (alpha-linoleic acid; 18:3n-3), EPA (eicosapentaenoic acid; 20:5n-3) and DPA (docosapentaenoic acid, 22:5n-3) in their muscle tissues than fish fed the H…

Real-world experience with obeticholic acid in patients with primary biliary cholangitis

2021

Background & aims Obeticholic acid (OCA) is the second-line treatment approved for patients with primary biliary cholangitis (PBC) and an inadequate response or intolerance to ursodeoxycholic acid. We aimed to evaluate the effectiveness and safety of OCA under real-world conditions. Methods Patients were recruited into the Italian PBC Registry, a multicentre, observational cohort study that monitors patients with PBC at national level. The primary endpoint was the biochemical response according to Poise criteria; the secondary endpoint was the biochemical response according to normal range criteria, defined as normal levels of bilirubin, alkaline phosphatase (ALP), and alanine aminotransfer…

Main protein component of high density lipoprotein, apolipoprotein A1, modulates leukocyte cell respiration

2015

HDL:n (high density lipoprotein) pääproteiinikomponentin, apolipoproteiini A1:n (ApoA1), on todettu lisäävän glykolyysia ja oksidatiivista fosforylaatiota hiiren luurankolihassoluissa. ApoA1:llä oletetaan myös olevan merkittävä rooli lihaksen normaalissa aineenvaihdunnassa ja siihen liittyvissä sairauksissa. ApoA1 vaikuttaa leukosyyttien aktivaatioon ja jakautumiseen säätelemällä solun sisäistä kolesterolitasoa. Nämä muutokset vaikuttavat myös solun aineenvaihduntaan. ApoA1:n suoranaista vaikutusta leukosyyttien soluhengitykseen ei kuitenkaan ole aiemmin tutkittu. Aiemmin on esitetty, että leukosyyttejä voitaisiin käyttää biomarkkerina kuvaamaan muutoksia mitokondrioiden toiminnassa aineenv…

AMINOACID PRO-DRUG TO SHUTTLE VALPROIC ACID INTO CNS

2007

The role of lipid metabolism in the acquisition of desiccation tolerance inCraterostigma plantagineum: a comparative approach

2013

Summary Dehydration leads to different physiological and biochemical responses in plants. We analysed the lipid composition and the expression of genes involved in lipid biosynthesis in the desiccation-tolerant plant Craterostigma plantagineum. A comparative approach was carried out with Lindernia brevidens (desiccation tolerant) and two desiccation-sensitive species, Lindernia subracemosa and Arabidopsis thaliana. In C. plantagineum the total lipid content remained constant while the lipid composition underwent major changes during desiccation. The most prominent change was the removal of monogalactosyldiacylglycerol (MGDG) from the thylakoids. Analysis of molecular species composition rev…

Factors affecting the production of putrescine from agmatine by Lactobacillus hilgardii X1B isolated from wine

2008

Aims: To elucidate and characterize the metabolic putrescine synthesis pathway from agmatine by Lactobacillus hilgardii X1B. Methods and Results: The putrescine formation from agmatine by resting cells (the normal physiological state in wine) of lactic acid bacteria isolated from wine has been determined for the first time. Agmatine deiminase and N-carbamoylputrescine hydrolase enzymes, determined by HPLC and LC-Ion Trap Mass Spectrometry, carried out the putrescine synthesis from agmatine. The influence of pH, temperature, organic acids, amino acids, sugars and ethanol on the putrescine formation in wine was determined. Conclusions: Resting cells of Lact. hilgardii X 1B produce putrescine …