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Valorization of Macroalgal Hydrolysate for the Production of Lipids and DHA by Marine Microbes.
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Botany and Microbiology Department, Faculty of Science, King Saud University.
The present study aimed to explore the potential of macroalgal hydrolysate to serve as an economical substrate for the growth of the oleaginous microbes Aspergillus sp. SY-70, Rhizopus arrhizus SY-71 and Aurantiochytrium sp. YB-05 for lipid and DHA production under laboratory conditions.
View Article and Find Full Text PDFUrea Complexation for Docosahexaenoic Acid Enrichment from Crypthecodinium cohnii Oil: Using Water as the Urea Solvent.
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College of Marine Biology, Xiamen Ocean Vocational College.
Based on the observation that urea, water, and ethyl esters (EE) can form gypsum-like mixtures, this study explored the feasibility of employing water as a solvent for urea in the urea complexation method to enrich n-3 polyunsaturated fatty acids with docosahexaenoic acid (DHA)-containing ethyl esters (DHA- EE) from Crypthecodinium cohnii as the material. Under the conditions of a urea/DHA-EE ratio of 3, a water/DHA-EE ratio of 0.75, a mixing temperature of 65℃, and a cooling temperature of 20℃, a concentrate containing over 90% DHA was achieved.
View Article and Find Full Text PDFThe protective efficacy of omega-3 polyunsaturated fatty acids on oxidative stress, inflammation, neurotransmitter perturbations, and apoptosis induced by monosodium glutamate in the brain of male rats.
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Department of Zoology, Faculty of Science, Alexandria University, Alexandria, 21515, Egypt.
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View Article and Find Full Text PDFEffects of omega-3 polyunsaturated fatty acids on inflammation resolution and angiogenesis in fat grafts in a controlled mouse model.
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All from the Plastic Surgery Hospital, Chinese Academy of Medical Sciences and Peking Union Medical College, Shijingshan District, Beijing, China.
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View Article and Find Full Text PDFCracking the code of acrylamide and Nε-(carboxymethyl)lysine: Fish oil use and predictive strategies in potato chips during thermal processing.
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National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory of Agri-food Resources and High-value Utilization, Department of Food Science and Nutrition, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, Zhejiang, China. Electronic address:
Global high consumption of fried potatoes is driven by appealing taste and edible convenience. However, the occurrence of Maillard reaction hazardous products (MRHPs) and joint control recipes have scarcely been concerned. We aim to reveal and predict how fish oil treatment for potato slices reduces simultaneous formation of typical MRHPs in air-based thermal processed potato chips.
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