Omega-3/6 fatty acids: Alternative sources of production

Ward, Owen P.; Singh, Ajay

doi:10.1016/j.procbio.2005.02.020

Cited by 566 publications

(344 citation statements)

References 139 publications

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“…So these fresh water fish species are rich in the ω6 fatty acids as compared to Omega-3 fatty acids. These findings are also in agreement with the findings of Rasoarahona et al (2005) Ward and Singh (2005) who stated that among the PUFAs, in Fresh water fish species, the most abundant fatty acids are γ-Linolenic Acid (GLA) (C18:3, ώ6) and α-linolenic acid (C18:3, ώ3) which ranges from 1.3 to 7.70 and 0.46 to 2.37% respectively. Sargent et al (1995) and Saito et al (1999) reported that variation in the fatty acids is not only due to the cause of habitat but it also rely on the diet whether it is natural or artificial and nature of taking feed like whether the species are carnivores, herbivores or omnivores, ecological conditions like temperature and water, age, size and reproductive cycle.…”

Section: Fatty Acids Profilesupporting

confidence: 92%

Nutritional and Fatty Acids Profile Analyses of Commonly Consumed Fresh Water Fish Species in Pakistan

Hameed¹,

Hussain²,

Shabbir³

et al. 2017

American Journal of Biochemistry and Biotechnology

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The aim of this study is to evaluate nutritional value of selected commonly consumed fresh water fish species of Pakistan. Proximate composition and fatty acids profile of mostly consumed fresh water fish species of Pakistan namely Balm or Baam (Anguilla anguilla), Sole (Channa marulius), Damra (Labeo rohita) and Malhi (Wallago atto) were analysed. Proximate composition data showed a significant difference (p<0.05) among the nutritional components except carbohydrate and gross energy contents. Protein and moisture contents found plenteous in the Baam (Anguilla anguilla) whereas ash and fat contents in Malhi (Wallagoatto) are found copious. Saturated Fatty Acids (SFAs) and Monounsaturated Fatty Acids (MUFAs) found to be principal Fatty Acids (FAs) with their ranges from (48.43 to 65.76%) and (25.72 to 31.37%) respectively. In SFAs and MUFAs, palmitic acid (32.4 to 47.71%) and oleic acid (10.97 to 21.26%) were identified as major FAs respectively in all species. The existence of short and medium chain SFAs is advantageous for designation of these fish species as alterative diet as these above mentioned FAs not only involved in metabolic regulation but also helpful to remove the metabolic disparities related to Coronary Heart Diseases (CHD), brain seizure, Alzheimer disease, glucose homeostasis, appetite and gastric acid secretion. Among the PUFAs, Omega-6 PUFAs are found to be more abundant than Omega-3 with Linoleic acid (LA, C18:2ώ6) as predominant PUFA in A. anguilla (9.137%) and L. rohita (9.128%) and γ-linolenic acid (GLA, C18:3ώ6) and cis-8, 11, 14 Eicosatrienoic (hGLA, C20:3 ώ6) as most prevailing PUFAs in C. marulius (2.3%) and W. atto (1.61%) respectively. These species found to be a substantial source of Omega-6 PUFAs with ώ3/ώ6 ratio less than 1. The overall all summation of Eicosapentaenoic (EPA, C20:5 ώ3) acid and Docosahexaenoic acid (DHA, C22:6 ώ3) ranged from 0.38% in C. marulius to 1.93% in L. rohita.

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Section: Fatty Acids Profilesupporting

confidence: 92%

Nutritional and Fatty Acids Profile Analyses of Commonly Consumed Fresh Water Fish Species in Pakistan

Hameed¹,

Hussain²,

Shabbir³

et al. 2017

American Journal of Biochemistry and Biotechnology

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“…Even so, the high production costs are generally limiting the use of these products to direct human consumption mainly in the form of DHA supplementation of infant formulae (Ward and Singh, 2005). Research showed that substituting FO with thraustochytrid oil in the diet of Atlantic salmon parr significantly increased muscle DHA without any detriment to growth (Miller et al, 2007).…”

Section: 23microalgaementioning

confidence: 99%

Omega-3 long-chain polyunsaturated fatty acids and aquaculture in perspective

2015

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Abbreviations: ARA, arachidonic acid (20:4n-6); CVD, cardiovascular disease; DHA, docosahexaenoic acid (22:6n-3); DPA, docosapentaenoic acid (22:5n-3); EFA, essential fatty acid; Elovl, fatty acid elongase; EPA, eicosapentaenoic acid (20:5n-3); Fads, fatty acyl desaturase; FM, fishmeal; FO, fish oil; LC-PUFA, long-chain polyunsaturated fatty acids (≥ C20 ≥ 3 double bonds); LOA, linoleic acid (18:2n-6); LNA, linolenic acid (18:3n-3); PUFA, polyunsaturated fatty acid; TAG, triacylglycerol; VO, vegetable oil. ABSTRACTIn the 40 years since the essentiality of polyunsaturated fatty acids (PUFA) in fish was first established by determining quantitative requirements for 18:3n-3 and 18:2n-6 in rainbow trout, essential fatty acid (EFA) research has gone through distinct phases. For 20 years the focus was primarily on determining qualitative and quantitative EFA requirements of fish species. Nutritional and biochemical studies showed major differences between fish species based on whether C 18 PUFA or long-chain (LC)-PUFA were required to satisfy requirements. In contrast, in the last 20 years, research emphasis shifted to determining "optimal" levels of EFA to support growth of fish fed diets with increased lipid content and where growth expectations were much higher. This required greater knowledge of the roles and functions of EFA in metabolism and physiology, and how these impacted on fish health and disease. Requirement studies were more focused on early life stages, in particular larval marine fish, defining not only levels, but also balances between different EFA. Finally, a major driver in the last 10-15 years has been the unavoidable replacement of fish oil and fishmeal in feeds and the impacts that this can have on n-3 LC-PUFA contents of diets and farmed fish, and the human consumer. Thus, dietary n-3 in fish feeds can be defined by three levels.Firstly, the minimum level required to satisfy EFA requirements and thus prevent nutritional pathologies. This level is relatively small and easy to supply even with today's current high demand for fish oil. The second level is that required to sustain maximum growth and optimum health in fish being fed modern high-energy diets. The balance between different PUFA and LC-PUFA is important and defining them is more challenging, and so ideal levels and balances are still not well understood, particularly in relation to fish health. The third level is currently driving much research; how can we supply sufficient n-3 LC-PUFA to maintain the nutritional quality of farmed fish at the same level as 20 years ago, and similar or better than in wild fish? This level far exceeds the biological requirements of the fish itself and to satisfy it we require entirely new sources of n-3 LC-PUFA. We cannot rely on the finite and limited marine resources that we can sustainably harvest or 3 efficiently recycle. We need to produce n-3 LC-PUFA de novo and all possible options should be considered.Keywords: Fish oil; essential fatty acids; nutrition; health; metabolism; sustainability 4 Highl...

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“…Besides the occurrence of high amounts of PUFAs, C18:2 and C18:3, Mucorales uniquely contain γ-linolenic acid (C18:3, n-6) rather than -linolenic acid. In addition arachidonic acid (C20:4), eicosapentaenoic acid (C20:5) and docosahexanoic acid (C22: 5) occur in the same species [27], [34]- [36].…”

Section: Fungal Lipidsmentioning

confidence: 99%

Fungal Lipids: The Biochemistry of Lipid Accumulation

Akpinar‐Bayizit¹

2014

IJCEA

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Abstract-Current interest in single cell oils (SCOs) accumulated by oleaginous fungi centers around the ability of these microorganisms to convert agro-industrial surpluses and residues into lipids as potential alternative to edible plant and/or animal lipids or rarely found in the plant or animal kingdom [i.e. lipids containing polyunsaturated fatty acids (PUFAs)]. In a recent development, SCOs are considered as adequate starting material for the production of biodiesels. PUFAs are valuable products because of their health promoting roles. Production of microbial PUFAs have many advantages, such as short life cycle, less labor requires, less affection by venue, season aclimateasier to scale up. The main aim of this review was to explain the biochemistry behind lipid accumulation in fungi and current applications of fungal PUFAs.Index Terms-Single cell oil, polyunsaturated fatty acids, fermentation, fungi. I. INTRODUCTIONOils and fats are both classed as lipids, substances of vegetable and animal origin that widely found in nature and form the third major group of macronutrients after proteins and carbohydrates [1]. Although lipid analysts tend to have a firm understanding of what is meant by the term "lipid", there is no widely-accepted definition. General text books usually describe lipids as a group of naturally occurring compounds, which have in common a ready solubility in such organic solvents as hydrocarbons, chloroform, benzene, ethers and alcohols [2]-[4]. A more specific definition of lipids than one based simply on solubility is necessary, and most scientists do restrict the use of "lipid" to fatty acids and their naturally-occurring derivatives (esters or amides) [5], [6]. Lipids have many metabolic roles, for example, they act as storage materials in animals, plant and microbial cells and are also responsible for the structure of cell membranes, and protect the body against cold and other environmental influences, etc. One of their important physiological roles is that they are precursors of hormone-like compounds, which is performedmainly by polyunsaturated fatty acids [7], [8].Though the human body can produce saturated and mono-unsaturated fatty acids from food components, it cannot synthesize polyunsaturated fatty acids. In other words, these have to be supplied externally from specific foodstuffs such as leafy vegetables and fish. This explains why polyunsaturated fatty acids are called "essential fatty acids" [9].Approximately 80% of the world's oil and fat need is  Manuscript received November 20, 2013; revised February 25, 2014. A. Akpinar-Bayizit is with the Department of Food Engineering, Faculty of Agriculture, Uludag University, Bursa, Turkey (e-mail: abayizit@uludag.edu.tr).derived from agricultural products, and the remainder coming from animal and marine sources. It is essential to find new sources for oil and protein supplement with concern to the nutritional problems accompanying the rapid growth of world's population. In fear of the depletion of oil resources and the global warm...

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Omega-3/6 fatty acids: Alternative sources of production

Cited by 566 publications

References 139 publications

Nutritional and Fatty Acids Profile Analyses of Commonly Consumed Fresh Water Fish Species in Pakistan

Nutritional and Fatty Acids Profile Analyses of Commonly Consumed Fresh Water Fish Species in Pakistan

Omega-3 long-chain polyunsaturated fatty acids and aquaculture in perspective

Fungal Lipids: The Biochemistry of Lipid Accumulation

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