Bioactive lipids: Chemistry, biochemistry, and biological properties

Salsinha, Ana Sofia; Machado, Manuela; Rodriguez‐Alcalá, Luís M.; Gomes, Ana Maria; Pintado, Manuela

doi:10.1016/b978-0-12-824043-4.00014-2

Cited by 8 publications

(6 citation statements)

References 230 publications

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“…Organic acids, considered to be alternatives for antibiotic growth promotors, are defined as organic compounds with acidic properties [ 186 ]. Most organic acids contain a carboxylic group (-COOH) including SCFA (≤C6), such as formic, acetic, propionic, fumaric, lactic, etc., but there are medium-chain fatty acids (C7 to C12) and long-chain fatty acids (>C12) [ 187 ]. Not only can organic acids improve food safety by showing antimicrobial effects [ 188 ] but animals also readily use organic acids as energy sources, which can affect the meat quality of broilers [ 189 ].…”

Section: Effects Of Nutritional Interventions On the Meat Quality Of ...mentioning

confidence: 99%

Nutritional Strategies to Improve Meat Quality and Composition in the Challenging Conditions of Broiler Production: A Review

Choi

Kong

Bowker

et al. 2023

Animals

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Poultry meat is becoming one of the most important animal protein sources for human beings in terms of health benefits, cost, and production efficiency. Effective genetic selection and nutritional programs have dramatically increased meat yield and broiler production efficiency. However, modern practices in broiler production result in unfavorable meat quality and body composition due to a diverse range of challenging conditions, including bacterial and parasitic infection, heat stress, and the consumption of mycotoxin and oxidized oils. Numerous studies have demonstrated that appropriate nutritional interventions have improved the meat quality and body composition of broiler chickens. Modulating nutritional composition [e.g., energy and crude protein (CP) levels] and amino acids (AA) levels has altered the meat quality and body composition of broiler chickens. The supplementation of bioactive compounds, such as vitamins, probiotics, prebiotics, exogenous enzymes, plant polyphenol compounds, and organic acids, has improved meat quality and changed the body composition of broiler chickens.

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Section: Effects Of Nutritional Interventions On the Meat Quality Of ...mentioning

confidence: 99%

Nutritional Strategies to Improve Meat Quality and Composition in the Challenging Conditions of Broiler Production: A Review

Choi

Kong

Bowker

et al. 2023

Animals

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“…The dominance of medium-chain FAMEs (Salsinha et al, 2023) is highlighted by the presence of methyl caprate (C10:0) and methyl laurate (C12:0), with a combined molar content of ~ 57%. The dominance of these medium-chain FAMEs typically translates to the lower the melting point and reduced viscosities, which may lead to favourable cold flow properties (Hoekman et al, 2012).…”

Section: Significance Of Effects Of Process Parameters and Optimizationmentioning

confidence: 99%

Optimizing the subcritical water valorization of insect (Hermetia illucens l.) farming waste for biodiesel production

Okoro,

Preat,

Karimi

et al. 2023

Chemical Engineering Research and Design

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“…The isomers cis-9, trans-11(c9t11, CLA1), commonly called rumenic acid (RA), and trans-10, cis-12 (t10c12, CLA2) are the most abundant CLA isomers, naturally present in several foods [3] (Figure 1). CLA is primarily a product of microbial metabolism in the digestive tract of ruminants, and it ultimately accumulates in milk, beef, and dairy products [4]. CLA is also present in vegetable oils (e.g.…”

Section: Introductionmentioning

confidence: 99%

Production of Conjugated Linoleic Acid (CLA) by <em>Lactiplantibacillus plantarum</em>: A Review With Emphasis on Fermented Foods

Iorizzo,

Di Martino,

Letizia

et al. 2024

Preprint

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The term Conjugated Linoleic Acid (CLA) refers generically to a class of positional and geometric conjugated dienoic isomers of linoleic acid. Among the isomers of linoleic acid cis9, trans11-CLA (c9, t11-CLA) and trans10, cis12-CLA (t10, c12-CLA) are found to be bio-logically active isomers, and they occur naturally in milk, dairy products and meat from ruminants. In addition, some vegetables and some sea-foods have also been reported to contain CLA. Although the CLA levels in these natural sources are insufficient to confer the essential health benefits, anti-carcinogenic or anti-cancer effects are of current interest. In the rumen, CLA is an intermediate of isomerization and the biohydrogenation process of linoleic acid to stearic acid conducted by ruminal microorganisms. In addition to rumen bacteria, some other bacteria, such as Propionibacterium, Bifidobacterium and some lactic acid bacteria (LAB) are also capable of producing CLA. In this regard, Lactiplantibacillus plantarum (formerly Lactobacillus plantarum) has demon-strated the ability to produce CLA isomers from linoleic acid by multiple enzymatic activi-ties, including hydration, dehydration, and isomerization. L. plantarum is one of the most versatile species of LAB and the bacterium is widely used in the food industry as a micro-bial food culture. The studies reviewed in this article reveal how, in the production of some fermented foods, the use of appropriate strains of L. plantarum, as a starter or additional culture, can be considered a critical factor in the design of new CLA-enriched functional foods.

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Bioactive lipids: Chemistry, biochemistry, and biological properties

Cited by 8 publications

References 230 publications

Nutritional Strategies to Improve Meat Quality and Composition in the Challenging Conditions of Broiler Production: A Review

Nutritional Strategies to Improve Meat Quality and Composition in the Challenging Conditions of Broiler Production: A Review

Optimizing the subcritical water valorization of insect (Hermetia illucens l.) farming waste for biodiesel production

Production of Conjugated Linoleic Acid (CLA) by <em>Lactiplantibacillus plantarum</em>: A Review With Emphasis on Fermented Foods

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