Although most algal biofuel research has focused on microalgae, macroalgae are also potential sources of lipid for the production of biodiesel and other liquid fuels. Reliable, accurate methods for assessing the lipid composition of biomass are essential for the development of macroalgae in this area. The conventional methods most commonly used to evaluate lipid composition, such as those of Bligh and Dyer and Folch, do not provide complete extraction of lipids in photosynthetic cells/tissues and therefore do not provide an accurate accounting of lipid production. Here we present a 2-EE lipid extraction protocol, a method which has been demonstrated to be superior to conventional lipid extraction methods for microalgae, adapted for use with macroalgae.
Download full-text PDF |
Source |
---|---|
http://dx.doi.org/10.1007/978-1-4939-9484-7_7 | DOI Listing |
Drug Des Devel Ther
January 2025
Department of Hematology, Jining NO. 1 People's Hospital, Jining, 272000, People's Republic of China.
Purpose: Mitoxantrone (MTX) is largely restricted in clinical usage due to its significant cardiotoxicity. Multiple studies have shown that an imbalance in the gut-heart axis plays an important role in the development of cardiovascular disease (CVD). We aim to explore the possible correlations between gut microbiota (GM) compositions and cardiometabolic (CM) disorder in MTX-triggered cardiotoxicity mice.
View Article and Find Full Text PDFBackground: Lipid Accumulation Product (LAP), which is derived from measurements of waist circumference and triglyceride (TG) levels, serves as a comprehensive indicator of lipid accumulation. Emerging research indicates that lipid accumulation dysfunction might significantly contribute to the pathogenesis of Chronic Obstructive Pulmonary Disease (COPD). Nevertheless, the investigation into the association between LAP and COPD risk is still insufficient, particularly in population-based research.
View Article and Find Full Text PDFFront Nutr
January 2025
College of Animal Science and Technology, Henan Agricultural University, Zhengzhou, China.
Improving mammary gland epithelial cells proliferation through nutrition is an important approach for enhancing sow milk production and piglet growth. An intermediate metabolite of valine, 3-hydroxyisobutyrate (3-HIB), regulates cellular lipid metabolism. In the present study, we investigated the effects of 3-HIB on porcine mammary gland epithelial cells proliferation and lipid metabolism.
View Article and Find Full Text PDFInt J Nanomedicine
January 2025
School of Pharmacy, Ningxia Medical University, Yinchuan, 750004, People's Republic of China.
Objective: This study focuses on the development and evaluation of nanostructured lipid carriers (NLCs) loaded with aloperine as a potential therapeutic approach for the treatment of pulmonary arterial hypertension.
Methods: The NLCs were designed to enhance the solubility, stability, and bioavailability of aloperine, a compound with vasodilatory and anti-inflammatory properties. Through a series of experiments including single-factor experimentation, transmission electron microscopy, high-performance liquid chromatography, in vivo pharmacokinetics, and tissue distribution studies, we assessed the physicochemical properties, drug release profiles, and in vitro and in vivo performance of this novel nanocarrier.
Food Chem X
January 2025
College of Animal Science and Technology, Southwest University; Chongqing Key Laboratory of Herbivore Science, Chongqing 400715, China.
Sheep and goat meat products are becoming increasingly popular among consumers due to their unique flavor derived from intramuscular fat (IMF), which contributes to formation of the distinctive odor. However, there is currently a dearth of reviews on the impact of IMF on the flavor of sheep and goat meat. The present review aims to discuss the relationships between IMF and flavor through lipid composition and fatty acid (FA) distribution, provide an overview of characteristic flavor compounds affecting the flavor of sheep and goat meat, and shed light on the impacts of pre-mortem and post-mortem factors on meat flavor attributed to changes in FAs and flavor compounds.
View Article and Find Full Text PDFEnter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!