Upon oxidation of the polyunsaturated fatty acids in fish oil, either before ingestion or, as recently shown, during the gastrointestinal passage, a cascade of potentially cytotoxic peroxidation products, such as malondialdehyde and 4-hydroxy-2-hexenal, can form. In this study, we digested fresh and oxidized cod liver oils in vitro, monitored the levels of lipid peroxidation products and evaluated oxidative, proteomic and inflammatory responses to the two types of digests in the yeast Saccharomyces cerevisiae and human monocyte-derived dendritic cells.
Digests of cod liver oil with 22-53 Lmol L (-1) malondialdehyde and 0.26-3.7 µmol L (-1) 4-hydroxy-2-hexenal increased intracellular oxidation and cell energy metabolic activity compared to a digested blank in yeast cells and the influence of digests on mitochondrial protein expression was more pronounced for oxidized cod liver oil than fresh cod liver oil. The four differentially expressed and identified proteins were related to energy metabolism and oxidative stress response. Maturation of dendritic cells was affected in the presence of digested fresh cod liver oil compared to the digested blank, measured as lower CD86 expression. The ratio of secreted cytokines, IL-12p40 / IL-10, suggested a pro-inflammatory effect of the digested oils in relation to the blank (1.47-1.67 vs. 1.07).
Gastrointestinal digestion of cod liver oil increases the amount of oxidation products and resulting digests affect oxidation in yeast and immunomodulation of dendritic cells.
Author: admin
Ocean Sampling Day was initiated by the EU-funded Micro B3 (Marine Microbial Biodiversity, Bioinformatics, Biotechnology) project to obtain a snapshot of the marine microbial biodiversity and function of the world's oceans. It is a simultaneous global mega-sequencing campaign aiming to generate the largest standardized microbial data set in a single day. This will be achievable only through the coordinated efforts of an Ocean Sampling Day Consortium, supportive partnerships and networks between sites. This commentary outlines the establishment, function and aims of the Consortium and describes our vision for a sustainable study of marine microbial communities and their embedded functional traits.
Despite the potential benefits of long-chain n-3 polyunsaturated fatty acids (LC n-3 PUFAs), intake is often low because of low consumption of oily seafood. Microencapsulated fish oil powder can improve tolerance and acceptance of LC n-3 PUFAs. Bioavailability is important to achieve efficacy. We investigated the bioavailability of LC n-3 PUFAs from microencapsulated powder in comparison with meals enriched with liquid fish oil.
Participants (N = 99, age⩾50 years) of this 4-week double-blinded dietary intervention were randomized into three groups. Group 1 (n = 38) received 1.5 g / d eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) as ready-to-eat meals enriched with liquid fish oil; group 2 (n = 30) received the same amount of these LC n-3 PUFAs as microencapsulated fish oil powder and regular meals; and group 3 (n = 31) was the control group, which received placebo powder and regular meals. Blood samples were taken from fingertips at baseline and at the end point.
Seventy-seven subjects (77.8%) completed the study. The amount of EPA in blood doubled in both groups that received LC n-3 PUFAs (P <0.05), but it did not change in the control group. The changes in DHA were less but still significant in both intervention groups. According to multivariate analysis, both intervention groups had higher end-point LC n-3 PUFA concentrations compared with placebo, but differences between intervention groups were not significant.
Bioavailability of LC n-3 PUFAs in encapsulated powder is very similar to the bioavailability of LC n-3 PUFAs in ready-to-eat meals enriched with liquid fish oil. Thus, encapsulated powder can be considered useful to increase LC n-3 PUFA concentrations in blood.
Bioactive compounds from Fucus vesiculosus were extracted and their antioxidant efficacy in fish-oil-enriched foods was evaluated. Water extract (WE) and ethyl acetate fraction (EAF) were obtained and characterized. Furthermore, WE and EAF were added to fish-oil-enriched milk or mayonnaise. Oxidation during storage was evaluated. EAF showed highest phenolic and pigment contents compared with WE. Antioxidant efficacy was found to be dependent on the concentration in the foods. Furthermore, high antioxidant activity in the foods was related to high radical scavenging, high or moderate metal chelating ability, as well as high phenolic and carotenoid contents.
The feasibility of enriching fish cakes with long chain omega-3 polyunsaturated fatty acids (n-3 LC-PUFAs) as a source of high quality lipids and seaweed extracts as a natural antioxidant was investigated. The LC-PUFAs were in the form of bulk cod liver oil and microencapsulated fish oil. The sensory quality and lipid oxidation were studied by means of chemical analysis, namely peroxide value (PV) and thiobarbituric acid reactive substances (TBARS), and sensory evaluation (descriptive analysis), throughout 28-days of refrigerate storage. In addition near-infrared (NIR) spectroscopy was assessed as a rapid tool to evaluate TBARS content. Omega-3 enriched samples showed slightly higher levels of lipid oxidation than the control samples but microencapsulation of fish oil seemed to protect PUFAs, leading to a lower content of peroxides and a lower rate of formation of secondary compounds during storage. Addition of seaweed extracts did not affect lipid oxidation nor the quality of the products as evaluated with descriptive analysis. No off-flavor was detected in any of the samples and low scores in rancid odor and flavor were registered.
The inaugural meeting in the Icelandic part of the DiscardLess project took place at Matís last week. week, but the project aims to increase the full utilization of all catches caught within European countries and is managed by DTU in Denmark. The information and technology that comes out of the project will also be usable in other countries, as it is to everyone's benefit that seafood that is not requested or is not used is either not provided or fully utilized for increased value creation.
The big issue is not to catch seafood that is not used for value creation and thus it is possible to reduce the waste of a limited resource. But sometimes it happens that unwanted catch is caught and bycatch is a clear example of this. It is therefore important to ensure that such power is utilized as much as possible. In addition, it must not be forgotten that it is important to make full use of the catch we want to land so that as much value as possible is created from each kg of seafood caught. Icelanders have done particularly well in the full utilization of various fish species, especially cod.
More about DiscardLess can be found in the brochure about the project as well as on CORDIS page of the project. Matís' contact with the project is Jónas R. Viðarsson and he provides all the details of this interesting and timely project.
Contact
Sophie Jensen
Project Manager
sophie.jensen@matis.is
Utilization of mink fat - Urðarköttur / Utilising minkfat - Urðarköttur
Annually, about 30-40 tons of mink fat are produced by skin processing in Iceland. To date, the fat has not been utilized but has been landfilled along with the carcasses of the animals with associated costs and environmental impact. In order to make Icelandic mink breeding more competitive and environmentally friendly, it is important to increase overall utilization by utilizing the fat and making it a sought-after commodity just like the skins. The main idea of the project was to develop a product line for horses and horsemen where the basis is mink oil made from mink fat from Icelandic mink farms. Emphasis was placed on the development of ointments from mink oil and Icelandic medicinal herbs for the treatment of muck, but the intention is to produce soaps for washing horses and leather grease for riding clothes and leather clothing. Information on the processing of mink fat and medicinal herbs in ointments and other similar products, admixture, packaging and storage was collected. The safety assessment was carried out in accordance with Annex I to Regulation (EC) no. 1223/2009 to ensure the safety of the product. A quality manual was also prepared in accordance with ÍST EN ISO 22716: 2007. The purification process was developed and improved to increase the quality and service life of the mink oil. The results of the project are a complete processing process for the purification of mink oil, information on the quality and fatty acid composition of the oil, information on plant extracts and basic instructions in ointment making. In addition, the safety of the product has been assessed with measurements of undesirable substances as well as a summary of associated safety documents such as safety data sheets, product description files and safety report. There is also a draft quality manual for Urðarkattar, which enables the manufacturer to produce a product with pre-defined properties as well as guaranteed quality and product stability at any given time.
Annually about 30-40 tons of mink fat is discarded in Iceland during mink skin harvesting. So far the fat has not been utilized properly, but the fat has been buried with the carcasses of the animals along with the associated costs and environmental impact. In order to make Icelandic mink farming more competitive and environmentally friendly it is important to increase the overall utilization by refining and processing the mink fat and turn it into an attractive commodity, just like the skin. The main idea of the project was to develop a product line for horses and riders where the main ingredient is mink oil derived from mink fat from Icelandic mink farms. The focus was on developing ointments based on mink oil and local herbs to treat pastern dermatitis in horses but the intention is to produce soap for washing horses as well as products for leather treatment, eg saddlery and leather clothing. This report summarizes the considerable amounts of data obtained regarding the processing of mink fat and medicinal herbs in ointments and similar products as well as additives, packaging and storage conditions. A safety evaluation was conducted in accordance with Annex I of Regulation (EC) no. 1223/2009 to ensure product safety. In this project work was performed to draft a quality manual according to ISO 22716: 2007. A rendering process was developed and optimized to enhance the quality and shelf life of the mink oil. Results of the project was an overall production process for refining of mink oil and information on the quality and fatty acid composition of the oil, as well as information on plant extracts and basic guidelines in making ointments with medicinal herbs. In addition, product safety has been evaluated with measurements of undesirable substances and a summary of relevant safety documents, such as safety data sheets, product data records and a safety report. A framework for a quality manual in GMP (Good Manufacturing Procedures) for cosmetics has been established for Urðarköttur ehf., Which enables the production of a product with well characterized properties and to ensure that the quality and stability of the product is the same at all times.
Report closed until 01.07.2017
View report
Dr. Christian Patermann is on his way back to Matís. Dr. Patermann is considered by many to be "Father" of the bioeconomy in Europe and he will, among other things, take part in a meeting that will be held at Verin in Sauðárkrókur on Thursday 28 May at 16: 00-17: 15.
After short presentations, discussions will take place. Among the participants in the panel are Ásta Pálmadóttir, local director, Hólmfríður Sveinsdóttir, managing director of Iceprotein and Friðrik Friðriksson, chairman of the board of Matís.
Everyone welcome! Coffee in a jug!
Let us all attend and take part in a discussion about the opportunities that lie in the bioeconomy for Skagafjörður.
For more information Guðrún Kristín Eiríksdóttir and Eva Kuttner.
It's opened The fish book but the book is information about the main commercial fish, information about their catch, such as fishing areas, what time of year they are caught and the main fishing gear. With this electronic version of the Fish Book, it is possible to present a variety of information about fish and fish products, education and research related to them in a much more efficient and diverse way than is possible in a printed book.
The fish book is prepared in collaboration with Íslandsstofa, Association of Fish Processing Plants, now an association of companies in the fisheries sector (SFS), and Iceland Seafood International with support AVS Fisheries Research Fund.
The Fish Book was opened in the middle of a presentation by Matís employees on the multiplication of values for export to the Minister of Fisheries and Agriculture present at the conference Matvælalandinu in the last week.
Fiskbókin is the second in a series of electronic books from Matís than before The meat book been placed in the air.
The book is open to everyone for free use, however, the source should be mentioned if information from the book is used in any other publication. The book is stored in such a way that it can be printed out in its entirety, selected chapters or individual pages and used as part of promotional material. Each individual page is marked as the source and its content is unchanged.
For further information Óli Þór Hilmarsson at Matís.
Tomorrow, Wednesday 20 May, there will be a conference and consulting day at Hólmur á Mýrum. The program starts at 11-14, but at the end of the program, interested parties are given the opportunity to have a private interview with Matís experts on everything related to food production.
The program can be found at home leaf is best.
For further information Nína Síbyl Birgisdóttir at Matís.
