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Unsaturated fatty acids (UFA) play a crucial role in central cellular processes in animals, including membrane function, development, and disease. Disruptions in UFA homeostasis can contribute to the onset of metabolic, cardiovascular, and neurodegenerative disorders. Consequently, there is a high demand for analytical techniques to study lipid compositions in live cells and multicellular organisms. Conventional analysis of UFA compositions in cells, tissues, and organisms involves solvent extraction procedures coupled with analytical techniques such as gas chromatography, MS and/or NMR spectroscopy. As a nondestructive and nontargeted technique, NMR spectroscopy is uniquely capable of characterizing the chemical profiling of living cells and multicellular organisms. Here, we use NMR spectroscopy to analyze Caenorhabditis elegans, enabling the determination of their lipid compositions and fatty acid unsaturation levels both in cell-free lipid extracts and in vivo. The NMR spectra of lipid extracts from WT and fat-3 mutant C. elegans strains revealed notable differences due to the absence of Δ-6 fatty acid desaturase activity, including the lack of arachidonic and eicosapentaenoic acyl chains. Uniform 13C-isotope labeling and high-resolution 2D solution-state NMR of live worms confirmed these findings, indicating that the signals originated from fast-tumbling lipid molecules within lipid droplets. Overall, this strategy permits the analysis of lipid storage in intact worms and has enough resolution and sensitivity to identify differences between WT and mutant animals with impaired fatty acid desaturation. Our results establish methodological benchmarks for future investigations of fatty acid regulation in live C. elegans using NMR.

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Thraustochytrids are unicellular heterotrophic marine protists that have been described as producing a high content of polyunsaturated fatty acids (PUFAs). Among them, arachidonic acid (ARA) stands out as a precursor of several mediators of pivotal importance for the immune system. However, the biotechnological potential of thraustochytrids for ARA production has not been developed. The objective of this study is to isolate and identify native strains from different Chilean coastal environments and evaluate in vitro the effect of culture parameters such as C/N ratio (19 and 33) and temperature (15 °C and 23 °C) on biomass production and arachidonic acid content. A total of nine strains were identified and classified into four genera of the Thraustochitridae family. The Lng2 strain with 99% identity belongs to the species Ulkenia visurgenis and was the most prominent one for ARA production. Temperature had an effect on the PUFA profile but not on the ARA content nor on the biomass yield. Additionally, the C/N ratio has been identified as a key parameter. The ARA productivity increased by 92% (from 0.6 to 8.3 ARA mg/g-DW) and its total biomass by 62.7% (from 1.9 to 5.1 g/L) at a high C/N ratio (33) as compared to the control.

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In February 2020, Coffea arabica L. grown on the coast and in the Southern Sierra Madre of the state of Oaxaca, Mexico obtained the denomination of origin. Which does not have data on color and chemical composition, the first associated with the degree of roasting and the second with lipids (17-18%), as the group of compounds responsible, in part, for flavor, consistency, and may contribute to health benefits. In the present work, color was determined on the CIE L*a*b* scale and the unsaturated fatty acids by Nuclear Magnetic Resonance (NMR) of 1H and 13C in samples of medium roasted specialty coffee from the "Pluma" coffee-growing region, Oaxaca, Mexico. The average value of L* luminosity in ground coffee was 42.1 ± 0.1 reported for a light roast. Unsaturated fatty acids were quantified from the lipid fraction of the gr1 ound grain by NMR 1H and 13C, obtaining on average the highest abundance of linoleic (41.7 ± 0.5 by 1 H and 41.24 ± 0.5 by 13C), followed by oleic (9.2 ± 0.2 by 1H and 7.4 ± 0.2 by 13C) and linolenic (1.5 ± 0.1 by H and 1.1 ± 0.2 by 13C). This study indicates that 1H and 13C NMR spectroscopy is a useful tool for the quantification of linolenic, linoleic, and oleic fatty acids by the method of key signal shifts of these acids found in lipid samples in roasted coffee grains.

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Functional foods show non-toxic bioactive compounds that offer health benefits beyond their nutritional value and beneficially modulate one or more target functions in the body. In recent decades, there has been an increase in the trend toward consuming foods rich in bioactive compounds, less industrialized, and with functional properties. Spirulina, a cyanobacterium considered blue microalgae, widely found in South America, stands out for its rich composition of bioactive compounds, as well as unsaturated fatty acids and essential amino acids, which contribute to basic human nutrition and can be used as a protein source for diets free from animal products. In addition, they have colored compounds, such as chlorophylls, carotenoids, phycocyanins, and phenolic compounds which can be used as corants and natural antioxidants. In this context, this review article presents the main biological activities of spirulina as an anticancer, neuroprotective, probiotic, anti-inflammatory, and immune system stimulating effect. Furthermore, an overview of the composition of spirulina, its potential for different applications in functional foods, and its emerging technologies are covered in this review.

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Abstract The present study has been carried out with the seed extracts of Nyctanthes arbor-tristis L. (Parijat) and evaluates its antioxidant potential and profiling the phytochemical constituents by Gas Chromatography-Mass Spectrometry (GC-MS) analysis. The antioxidant potential of the seed extracts was measured by four different in vitro assay like 2, 2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activity, superoxide anion free radical scavenging activity, ferric reducing antioxidant power (FRAP) and lipid peroxidation inhibition potential (LPIP) assay. The total phenol content (TPC) and total flavonoid content (TFC) were estimated. The ethyl acetate extract (EAE) of seeds showed potential DPPH free radical scavenging activity (EC50 129.49±3.55µg/ml), superoxide anion radical (EC50 969.94±8.03µg/ml) and LPIP (EC50 452.43±5.07 µg/ml) activities. The total phenol content was maximum in aqueous extract (AQE) which was 201.00±0.20 µg/mg gallic acid equivalent. The EAE was rich with total flavonoid and it was found to be 34.50±0.40 µg/mg rutin equivalent. The EAE was subjected for phytochemical-profiling using GC-MS system. The presence of different phytoconstituents supports the medicinal value of the seeds. The results suggest that EAE constitutes a promising new source of novel compounds. Further, it can be used for isolation and purification of specific compounds which have good antioxidant activities and possess useful biological activities.

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Cocoa beans are the raw material for the chocolate industry. In this study, the total fat contents and fatty acid profiles of fine-aroma cocoa beans of 30 cocoa ecotypes from northeastern Peru were evaluated. Results showed that SJJ-1 and ACJ-11 ecotypes from San Martin and Amazonas regions, respectively, presented highest percentages of total fat with an average of 30.49%. With respect to fatty acid profiles, it was found that cocoa ecotypes are composed of 10 fatty acids (C14:0, C16:0, C16:1, C18:0, C17:0, C18:1, C18:2, C18:3, C20:0, and C22:0); based on this profile, 5 clusters were determined. Cluster 5 had the highest content of C17:0 fatty acid (0.47%); however, the clusters 1, 2, 3, and 4 had the lowest content of this fatty acid (0.37%, 0.32%, 0.32%, respectively). The clusters 3 and 4 showed the highest content of C16:0 fatty acid (31.13% y 28.97%, respectively). The clusters 3 and 5 contained the highest content of the acid C18:1 (27.08% y 26.82%, respectively). The PCA found that C18:0 and C20:0 fatty acids are correlated, and are fundamentally opposite to C18:1, C16:0, and C18:3 acids. These results may be useful in identifying raw material for the development of specialty chocolates with better nutritional value than traditional cocoa.

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The by-product of walnut oil (Juglans regia L.) extraction is a press cake rich in polyunsaturated fatty acids and other bioactive compounds. From this cake, walnut flour is obtained by a milling process. The composition and a physicochemical characterization of walnut flour was performed: proximal composition, mineral content, and fatty acid and amino acid profiles were measured. Besides, antioxidant capacity and water and oil holding capacities were determined. Walnut flour has 55% of lipids with an optimum w6/w3 ratio, a good lysine/arginine ratio, and high levels of antioxidants that contribute to its oxidative stability, the estimated shelf life being 16 months. In regards to interaction with other ingredients, walnut flour retained 258 and 70% (w/w) of water and oil, respectively. Therefore, these results show that walnut flour is a good source of micro- and macronutrients, compared to flours commonly used in breadmaking. Also, walnut flour has good technofunctional properties and thus its incorporation could improve the nutritional and technological characteristics of new bakery products.

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Cheese is a widely consumed dairy product with high saturated fatty acids (SFA) content, and with other high nutritional quality components. Due to the link of SFA and different diseases, many studies have replaced the cheese fat content with unsaturated fatty acids (UFA) rich sources to improve its nutritional quality. The fat replacement has physicochemical, textural, and sensory effects on dairy matrix. To the food science is mandatory to know which technological strategies of milk processing improve the quality of the end products. The most relevant results reveal that fish oil (FO) and flaxseed oil (FSO) have been the most researched UFA-rich sources, microencapsulation has been the most studied incorporation technology because it allows the oil entrapment with minimal effects on the cheese quality, and non-thermal technologies allow greater UFA fortification in cheese, improving its nutritional quality. Finally, the development of fortified cheeses with UFA-rich sources has been found as an innovative strategy to obtain high quality products with functional potential.

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BACKGROUND: Omega fatty acids are a family of polyunsaturated fats associated with several health benefits. Lipases are enzymes with potential application in several food processes such as flavor and aroma, surfactants and formulations for the dairy and bakery industries. In this study, single cell oil and lipase production by Candida viswanathii CCR8137 were evaluated simultaneously from renewable carbon sources under nitrogen limitation. METHODS: Enzyme and single cell oil were obtained in submerged cultivations supplemented with triolein, tributyrin, corn oil, sunflower oil, canola oil and olive oil. The effects of glucose on lipid accumulation, fatty acid profile, enzyme production and cell morphology were also evaluated. RESULTS: The highest lipid accumulation (44.5%, w/w) was obtained from triolein, whereas olive oil was the best inducer of lipase synthesis (26.8 U/mL). Nitrogen limiting cultivations were a key parameter for an organic source which showed higher lipid accumulation and enzyme production than the tested inorganic nitrogen source. Glucose was a poor inducer of lipase synthesis, though increased values of lipid accumulation were observed from this carbon source with a maximum of 63.1% (w/w). The fatty acid profile of lipids produced by C. viswanathii CCR8137 showed a high content of omega-9 fatty acid (C18:1 n-9). The addition of glucose to the culture media resulted in the synthesis of essential fatty acids: vaccenic, linolenic and eicosadienoic acids. CONCLUSIONS: Therefore, C. viswanathii CCR8137 strain can be considered as an oleaginous yeast able to accumulate high concentrations of intracellular lipids, which are potential additives for food industry applications as well as being able to simultaneously synthesize high yields of lipase.

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This study evaluated the fatty acid composition and qualitative characteristics of meat from lambs feed in feedlot with increasing levels of canola grain. Meat obtained from 27 lambs fed 0, 8 and 16% inclusion of canola grain were analyzed. There was a reduction in the content of saturated fatty acids (SFA): lauric, heptadecanoic, and stearic; and unsaturated fatty acids (UFA): palmitoleic, oleic, and eicosatrienoic, with the increasing levels of canola grain. There was a linear reduction for the ω3 acid and the ω3: ω6 ratio, while the ω6: ω3 ratio increased. But the values observed for this ratio (ω6: ω3) were lower than 4, which is considered a satisfactory value. There was a slight increase (~2%) for the thrombogenicity index and atherogenicity index with the inclusion of canola grain. There was a reduction in the hypocholesterolemic: hypercholesterolemic ratio, with mean values of 2.09 for the diet with 0% inclusion, and 2.06 for 8 and 16% inclusion of canola. Although the inclusion of canola grain for lambs decreased the content of some UFA, reflecting alterations in the correlated nutritional properties, there is a reduction of SFA. The results for instrumental analysis, proximate composition, and sensory acceptance of the lamb meat were similar among the treatments.(AU)

Objetivou-se avaliar a composição dos ácidos graxos e as características qualitativas da carne de cordeiros terminados com níveis crescentes de canola grão na dieta. Foram estudadas amostras de carne provenientes de 27 cordeiros, confinados por 45 dias e alimentados com 00, 08 e 16% de inclusão de canola grão. Houve efeito para os ácidos graxos saturados (AGS): laurico, heptadecanoico e esteárico; ácidos graxos monoinsaturados (AGMI): palmitoleico e oleico; e ácidos graxos polinsaturados (AGPI): eicosatrienoico. Estes ácidos reduziram à medida que os níveis da canola grão aumentaram. Para os AGMI, houve efeito com maior concentração no músculo dos cordeiros alimentados sem a canola grão (49,80%). Houve uma redução linear para o ácido ω3 e para a relação ω3:ω6, enquanto que a relação ω6:ω3 aumentou. A canola grão influenciou o índice de aterogenicidade, com média de 0,57 para o tratamento com 0% de inclusão e 0,58 para os tratamentos com 8% e 16% de inclusão. Observou-se aumento linear para o índice de trombogenicidade com a inclusão da canola grão, cujas médias foram, respectivamente, 0,16, 0,17 e 0,18 para os tratamentos 0%, 8% e 16% de inclusão. Houve redução para a relação hipocolesterolêmicos-hipercolesterolêmicos, com médias de 2,09 para a dieta com 0% de inclusão, e 2,06 para 8% e 16% de inclusão da canola em grão na dieta. A canola grão não influenciou a análise instrumental, composição centesimal e atributos sensoriais da carne.(AU)

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This study evaluated the fatty acid composition and qualitative characteristics of meat from lambs feed in feedlot with increasing levels of canola grain. Meat obtained from 27 lambs fed 0, 8 and 16% inclusion of canola grain were analyzed. There was a reduction in the content of saturated fatty acids (SFA): lauric, heptadecanoic, and stearic; and unsaturated fatty acids (UFA): palmitoleic, oleic, and eicosatrienoic, with the increasing levels of canola grain. There was a linear reduction for the ω3 acid and the ω3: ω6 ratio, while the ω6: ω3 ratio increased. But the values observed for this ratio (ω6: ω3) were lower than 4, which is considered a satisfactory value. There was a slight increase (~2%) for the thrombogenicity index and atherogenicity index with the inclusion of canola grain. There was a reduction in the hypocholesterolemic: hypercholesterolemic ratio, with mean values of 2.09 for the diet with 0% inclusion, and 2.06 for 8 and 16% inclusion of canola. Although the inclusion of canola grain for lambs decreased the content of some UFA, reflecting alterations in the correlated nutritional properties, there is a reduction of SFA. The results for instrumental analysis, proximate composition, and sensory acceptance of the lamb meat were similar among the treatments.(AU)

Objetivou-se avaliar a composição dos ácidos graxos e as características qualitativas da carne de cordeiros terminados com níveis crescentes de canola grão na dieta. Foram estudadas amostras de carne provenientes de 27 cordeiros, confinados por 45 dias e alimentados com 00, 08 e 16% de inclusão de canola grão. Houve efeito para os ácidos graxos saturados (AGS): laurico, heptadecanoico e esteárico; ácidos graxos monoinsaturados (AGMI): palmitoleico e oleico; e ácidos graxos polinsaturados (AGPI): eicosatrienoico. Estes ácidos reduziram à medida que os níveis da canola grão aumentaram. Para os AGMI, houve efeito com maior concentração no músculo dos cordeiros alimentados sem a canola grão (49,80%). Houve uma redução linear para o ácido ω3 e para a relação ω3:ω6, enquanto que a relação ω6:ω3 aumentou. A canola grão influenciou o índice de aterogenicidade, com média de 0,57 para o tratamento com 0% de inclusão e 0,58 para os tratamentos com 8% e 16% de inclusão. Observou-se aumento linear para o índice de trombogenicidade com a inclusão da canola grão, cujas médias foram, respectivamente, 0,16, 0,17 e 0,18 para os tratamentos 0%, 8% e 16% de inclusão. Houve redução para a relação hipocolesterolêmicos-hipercolesterolêmicos, com médias de 2,09 para a dieta com 0% de inclusão, e 2,06 para 8% e 16% de inclusão da canola em grão na dieta. A canola grão não influenciou a análise instrumental, composição centesimal e atributos sensoriais da carne.(AU)

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Diurnal temperature fluctuations affect ectothermic species more than endothermic taxa. We tested the effect of three fixed temperatures (20, 25 and 30 °C) and a 24 h variable (20-30 °C) on the population growth and fatty acid profiles of the common rotifer Brachionus calyciflorus. Depending on the temperature treatment, the peak population abundances of B. calyciflorus varied from 65 to 80 ind./ml, the lowest being on variable temperature range. The rate of population increase varied from 0.31 to 0.52 per day, highest being at 30 °C. There was a curvilinear relationship between the population density and the egg ratio (number of eggs/female) in all the tested temperature regimes. The egg ratio was higher (>0.6) for treatments involving fixed temperatures, but for variable temperature regime, the egg ratios were lower (<0.5). Temperature also induced changes in the fatty acid content of B. calyciflorus. While the total saturated fatty acids increased, both mono-unsaturated and poly-unsaturated fatty acids decreased with increasing temperature regime. These results have been interpreted in relation to the role of temperature (both intensity and mode of exposure) on the population growth characteristics of rotifers.

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Brazil nut oil is mostly composed of unsaturated fatty acids, some of which are associated with decreased incidence of cardiovascular diseases. Vegetable proteins have been increasingly used as wall material for partial replacement of carbohydrates and whey proteins. In order to create an oil preservation method, Brazil nut oil was encapsulated with three different types of vegetable protein concentrates and gum arabic (GA): rice (RPC + GA); pea (PPC + GA); and soy (SPC + GA) .For this purpose, vegetable protein concentrates were characterized, and after the drying process the physicochemical characteristics of the microparticles were evaluated. The most stable emulsion, after seven days of evaluation, was composed of RPC + GA. RPC + GA. This treatment was also more stable based on the shelf life assessments. We concluded that RCP microparticles were the best option for encapsulating Brazil nut oil in comparison with the other particles evaluated. In addition, the product obtained is potentially capable of being included in various processed foods.

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The growth in the production and consumption of chicken meat and related products is responsible for the formation a large number of by-products. Among these, abdominal and gizzard fat is usually considered as waste and thus is discarded, creating an environmental problem. This work aims to characterize chicken fat by-products, evaluating their lipid profile and colour properties for their potential use as fat sources in meat products in substitution of traditionally used fats. In addition, the role of farm location, keeping the feeding and other farmer routines fixed, in the lipid profile was also evaluated. "Parrilleros" Colombian chickens from three farms located in various geographical zones of the Antioquia region were selected. After slaughtering, abdominal and gizzard fat was obtained. Lipid profile was evaluated by gas chromatography and the CIELAB colour properties were assessed. The production results and the lipid profile of chicken fat by-products (abdominal and gizzard fat) was similar in the three farms studied, which is important for their potential application as fat source in the formulation of meat products. The predominant fatty acids were oleic, palmitic and linoleic acids, showing a higher amount of unsaturated fatty acids than the fat sources traditionally used for this purpose. Valorization of chicken by-products by the use of abdominal and gizzard fat as fat source in chicken meat products formulation could be a feasible alternative contributing to the poultry sector sustainability.

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Objective: This study evaluated the associations between food intake - especially omega-3 (n-3) - and depressive symptoms in climacteric women.Methods: Four hundred climacteric women were included in this research. The Kupperman Index, the Center for Epidemiologic Studies Depression Scale, and a 3-day food diary were used to investigate climacteric symptoms, depressive symptoms, and food intake, respectively. Sociodemographic, clinical, and anthropometric variables were also explored.Results: Statistically significant associations were observed between depression and climacteric symptoms, climacteric phase, previous history of depression, antidepressant drug use, family income, sleep pattern, and consumption of carbohydrates, fiber, polyunsaturated fatty acids, magnesium, zinc, and vitamins C, D, and B12. No association was observed between n-3 consumption and depression.Conclusion: Climacteric symptoms and food intake are important factors linked to depression during the climacteric period. Further studies are needed to clarify the changes in this phase of women's lives, as well as to investigate the role of the diet in the depression treatment or prevention.

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BACKGROUND: There is renewed interest in quinoa as a potential source of vegetable oils; however, there is no information about how environmental conditions affect its fatty acid composition, a critical indicator of its oil quality. The fatty acid concentrations of four cultivars adapted to temperate environments were compared at three sowing dates to evaluate the effect of environmental conditions during the seed-filling period on the variation in oil quality. RESULTS: The interaction between cultivar and sowing date was the main source of variation explaining the changes in the lipid content and fatty acid concentrations in quinoa. Most of the variation in the concentration of unsaturated fatty acids was attributed to the temperature and solar radiation during the seed-filling period; cultivar-specific responses to photo-thermal conditions were observed among the sea-level quinoa cultivars evaluated. CONCLUSION: The lipid content and concentration of fatty acids in quinoa are affected by sowing date. This effect is exerted through changes in temperature and solar radiation conditions. This managing practice can therefore be used to achieve quinoa oil with different qualities. © 2019 Society of Chemical Industry.

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ABSTRACT Polyunsaturated fatty acids oxidize easily due to their chemical structure, causing a reduction of their nutritional properties. Nanostructured systems may be an alternative to protect fatty acids against oxidation, improving solubility and stability. Consequently, nutritional value of food is maintained as well as the sensory characteristics (color, flavor, texture, and aroma) when fatty acids are added to food products. The present study is a narrative review to introduce the potential benefits of omega-3 unsaturated fatty acids nanoparticles incorporated in food products. The literature review includes publications in English and Portuguese issued between March 1985 and March 2019, in PubMed, ScienceDirect and Web of Science databases. Manual searches were conducted in the articles references lists of the articles included to identify other relevant studies. There were studies that evaluated the stability of fatty acids in food products such as bread, fruit juice, milk, yogurt, and meat. In this study, the most used nanostructured systems for the incorporation of fatty acids were the nanocapsules and the nanoliposomes. Currently, the nanostructured system demonstrates a potential to improve protection of polyunsaturated fatty acids against oxidization and thermal degradation. In this way, they maintain their functional properties and their bioavailability increases and therapeutic efficacy and sensory properties are improved. There are several methodologies being tested, which makes it difficult to identify the most efficient formulation to protect fatty acids. Nanostructured systems seem to be the best alternative to protect polyunsatured fatty acids from oxidization. The encapsulation efficiency, particle's size and type are relevant factors to be considered to evaluate oxidization. In conclusion, the review showed that currently it is impossible to determine the most efficient methodology. Besides, nanoformulations should follow international guidelines to present more standardized and therefore more efficient particles.

RESUMO Os ácidos graxos poli-insaturados são facilmente oxidados devido à sua estrutura química, o que acarreta a diminuição de suas propriedades nutricionais. Nesse contexto, o sistema nanoestruturado pode ser uma alternativa para protegê-los contra a oxidação, melhorando a solubilidade e estabilidade. Consequentemente, quando são adicionados a produtos alimentares, o valor nutricional é mantido, bem como as características sensoriais (cor, sabor, textura e aroma). O presente estudo é uma revisão narrativa para apresentar os potenciais benefícios das nanopartículas com ácidos graxos insaturados da classe ômega-3 incorporados a produtos alimentícios. A literatura consultada incluiu publicações em inglês e em português, considerando o período entre março de 1985 e março de 2019, utilizando as bases de dados PubMed, ScienceDirect e Web of Science. Foram realizadas buscas manuais nas referências dos artigos incluídos, a fim de identificar outros estudos relevantes. Foram encontradas pesquisas que avaliaram a estabilidade dos ácidos graxos em produtos alimentícios, como pães, suco de fruta, leite, iogurte e carne. Neste estudo, as nanoestruturas mais utilizadas para a incorporação dos ácidos graxos foram as nanocápsulas e os nanolipossomas. Atualmente, o sistema nanoestruturado demonstra um potencial para melhorar a proteção desses ácidos poli-insaturados contra a oxidação e degradação térmica. Dessa forma, eles mantêm suas propriedades funcionais, aumenta-se sua biodisponibilidade e há melhora da eficácia terapêutica e das propriedades sensoriais. Existem diversas metodologias sendo testadas, o que dificulta a identificação de qual seria a formulação mais eficiente nessa proteção, mas os sistemas nanoestruturados parecem ser a melhor alternativa para proteger os ácidos graxos insaturados da oxidação. A eficiência de encapsulação bem como o tamanho e o tipo de partícula são fatores importantes a considerar na avaliação da oxidação. Em conclusão, a revisão demonstrou que atualmente a metodologia mais eficiente não é possível de ser identificada. Ademais, as nanoformulações devem seguir diretrizes do protocolo internacional para apresentar partículas mais padronizadas e, assim, eficientes.

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ABSTRACT The need to obtain nutritious foods from new sources and lower waste in industry has created a high interest in studying different parts of plants or foods that today are considered waste, but could be considered by-products with high nutritional value with potential use in human diets. Pumpkin seeds are commonly considered as waste but they have a high content of fatty and amino acids, which when used as a by-product or ingredient can add value to food products. The aim of this work was to perform a wide review of the nutritional and functional properties of Cucurbita maxima seeds and their potential medicinal influence.

RESUMEN La necesidad de obtener alimentos nutritivos de nuevas fuentes y menores desperdicios en la industria ha generado un gran interés en el estudio de diferentes partes de plantas o alimentos que hoy en día se consideran desechos, pero que podrían considerarse subproductos con alto valor nutricional y uso potencial en alimentación humana. Las semillas de calabaza se consideran comúnmente como desechos, pero tienen un alto e importante contenido de ácidos grasos y aminoácidos, que cuando se utilizan como subproducto o ingrediente pueden aportar un alto valor agregado a los productos alimenticios. El objetivo de este trabajo es realizar una amplia revisión de las propiedades nutricionales y funcionales de las semillas de Cucurbita maxima y su potencial influencia medicinal asociada a ellas.

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BACKGROUND: Pythium irregulare is an oleaginous Oomycete able to accumulate large amounts of lipids, including Eicosapentaenoic acid (EPA). EPA is an important and expensive dietary supplement with a promising and very competitive market, which is dependent on fish-oil extraction. This has prompted several research groups to study biotechnological routes to obtain specific fatty acids rather than a mixture of various lipids. Moreover, microorganisms can use low cost carbon sources for lipid production, thus reducing production costs. Previous studies have highlighted the production of EPA by P. irregulare, exploiting diverse low cost carbon sources that are produced in large amounts, such as vinasse, glycerol, and food wastewater. However, there is still a lack of knowledge about its biosynthetic pathways, because no functional annotation of any Pythium sp. exists yet. The goal of this work was to identify key genes and pathways related to EPA biosynthesis, in P. irregulare CBS 494.86, by sequencing and performing an unprecedented annotation of its genome, considering the possibility of using wastewater as a carbon source. RESULTS: Genome sequencing provided 17,727 candidate genes, with 3809 of them associated with enzyme code and 945 with membrane transporter proteins. The functional annotation was compared with curated information of oleaginous organisms, understanding amino acids and fatty acids production, and consumption of carbon and nitrogen sources, present in the wastewater. The main features include the presence of genes related to the consumption of several sugars and candidate genes of unsaturated fatty acids production. CONCLUSIONS: The whole metabolic genome presented, which is an unprecedented reconstruction of P. irregulare CBS 494.86, shows its potential to produce value-added products, in special EPA, for food and pharmaceutical industries, moreover it infers metabolic capabilities of the microorganism by incorporating information obtained from literature and genomic data, supplying information of great importance to future work.

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Pseudomonas putida counteract the fluidizing effect of cationic surfactants decreasing the content of membrane unsaturated fatty acid (UFA). A Δ9-fatty acid desaturase gene (desA) from P. putida was isolated, cloned, and successfully expressed in Escherichia coli, a Δ9 desaturase deficient organism. desA consists of 1185 bp and codes for 394 amino acids. The deduced amino acid sequence reveals three histidine clusters and a hydropathy profile, typical of membrane-bound desaturases. Validating desA expression in E. coli cells, the amount of palmitoleic acid increased from 2.05 to 7.36%, with the concomitant increase in membrane fluidity (fluorescence polarization value decrease from 0.13 ± 0.03 to 0.09 ± 0.02). Also, when DesA activity was assayed in vivo, the percentage of UFA obtained from exogenous palmitic acid [1-14 C] increased 10-fold. In contrast, when cells expressing desA were exposed 15 min at sublethal concentration of cationic surfactants, the amount of UFA was 82% lower than that detected in cells non-exposed. Thus, the decrease in UFA content to counteract the fluidizing effect of cationic surfactants can be correlated with reduction of DesA activity.

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