33 results about "Fatty acids.polyunsaturated" patented technology

The application discloses a method for screening superior parents of carp with high total content of polyunsaturated fatty acids. The method comprises obtaining training characteristic data and training target data, wherein the training characteristic data comprises SNP genotype information of training samples, and the training target data comprises total content information of polyunsaturated fatty acids of the training samples; training a ridge regression model by using the training characteristic data and the training target data to obtain a prediction model; obtaining SNP genotype information of a to-be-tested sample; obtaining a breeding value of the to-be-tested sample according to the SNP genotype information of the to-be-tested sample and the prediction model; and screening superior parents of carp with high total content of polyunsaturated fatty acids according to the breeding value. By the method, the breeding value of the to-be-tested sample can be directly obtained according to the SNP genotype information of the to-be-tested sample and the prediction model, and then the superior parents of carp with high content of polyunsaturated fatty acids can be screened from the to-be-tested sample, thereby providing excellent materials for new germplasm identification and breeding of carp.

This invention relates to the field of fatty acid detection technology, specifically to a method for determining 11 polyunsaturated fatty acids based on LC-MS / MS. The method includes: preparing a calibration solution; hydrolyzing bound fatty acids in a blood sample, adding a precipitant, centrifuging, and collecting the supernatant as the test sample; detecting the test sample using liquid chromatography-tandem mass spectrometry, and substituting the detection results into the calibration curve equation to obtain the content of the 11 polyunsaturated fatty acids in the test sample. This method can rapidly and accurately detect the content of 11 polyunsaturated fatty acids, providing a more accurate basis for clinical diagnosis and assisting in the early detection and treatment of diseases; at the same time, it can also provide more targeted nutritional advice to individuals, promoting health management.

The invention provides a method for producing polyunsaturated fatty acid, and belongs to the technical field of biological fermentation. The method for producing polyunsaturated fatty acids eicosapentaenoic acid and docosahexaenoic acid from schizochytrium limacinum comprises the following steps: activating schizochytrium limacinum in a seed culture medium to obtain a schizochytrium limacinum seed culture solution; inoculating the schizochytrium limacinum seed culture solution into a fermentation culture medium for culturing, wherein the fermentation culture medium comprises rapeseed protein powder; and extracting the culture solution in the cultured fermentation culture medium to obtain the polyunsaturated fatty acids eicosapentaenoic acid and docosahexaenoic acid. According to the present invention, the yield of polyunsaturated fatty acids eicosapentaenoic acid and docosahexaenoic acid can be significantly improved.

Fatty acids with one or more unsaturations and an odd-numbered hydrocarbon chain are described, wherein these fatty acids have the chemical structure of the therapeutically active metabolites of alpha-hydroxylated mono- or polyunsaturated fatty acids with an even-numbered chain. The compositions comprising these fatty acids, their medical uses, and their use as indicators of a patient's efficacy and / or response to treatment with the alpha-hydroxylated mono- or polyunsaturated fatty acids with an even-numbered chain from which they are derived are also described.

This invention relates to a method for rapidly screening filamentous fungi that produce high levels of triglycerides and polyunsaturated fatty acids, belonging to the field of microbial technology. The method employs a two-stage screening strategy of "resistance primary screening – fluorescence secondary screening." In the primary screening stage, strains with strong lipid synthesis capabilities are initially screened by adding a combination of phytocyanin and quizalofop-p-ethyl inhibitors to the culture medium. In the secondary screening stage, cellophane culture technology and Nile red fluorescence staining are combined to quantitatively assess the triglyceride content of the colonies, achieving rapid and non-destructive screening. This method is simple to operate, highly efficient, and shows a significant positive correlation between fluorescence intensity and triglyceride content. It is suitable for mutagenesis breeding and industrial strain selection of oil-producing filamentous fungi such as *Morchella alpineensis*.

A frozen aerated confection comprising water and a fat component, wherein the fat component is present in an amount of from 1 to 15 wt%, and wherein the fat component comprises i) a fat blend having a triglyceride composition of from 30 to 80% saturated fatty acids, less than 30% polyunsaturated fatty acids and the remainder being monounsaturated fatty acids, and ii) a wax ester.

The application provides a polyunsaturated fatty acid oil microcapsule and a preparation method. The preparation method of the polyunsaturated fatty acid oil microcapsule comprises the following steps: (1) adding a water retention agent into an aqueous solution of a water-soluble protein wall material, and uniformly mixing to obtain an aqueous phase; (2) adding polyunsaturated fatty acid oil into the aqueous phase, and shearing and emulsifying; (3) adding cellulose and a derivative thereof into the system obtained in the step (2), and shearing to obtain an emulsion; the content of the cellulose and the derivative thereof in the polyunsaturated fatty acid oil microcapsule is 0.05-0.3 wt%; the content of the polyunsaturated fatty acid oil in the polyunsaturated fatty acid oil microcapsule is not less than 40 wt%, and the content of a fatty acid with a carbon chain length of more than 20 and an unsaturated double bond of more than 4 in the polyunsaturated fatty acid oil is not less than 40%. The high oil-loading microcapsule product obtained by the preparation method has good sensory and good stability during a shelf life.

The application provides a medicine for treating an immune checkpoint inhibitor-resistant tumor, comprising a polyunsaturated fatty acid, an ACLY inhibitor and an immune checkpoint inhibitor. The polyunsaturated fatty acid comprises one or more of omega-3 polyunsaturated fatty acids and omega-6 polyunsaturated fatty acids. The ACLY inhibitor is selected from one or more of the following: Bempedoic acid, SB 204990, NDI-091143, BMS-303141, small interfering RNA targeting the ACLY gene and short hairpin RNA targeting the ACLY gene. The medicine has good treatment effect on the immune checkpoint inhibitor-resistant tumor.

Disclosed herein are methods for preparing isotopically modified polyunsaturated lipids containing 1,4-diene systems, comprising selective isotopic modification of one or more bis-allylic positions of the polyunsaturated lipid in the presence of a transition metal catalyst.

The invention belongs to the technical field of food processing, and particularly relates to a preparation method of thymol microemulsion and application of the thymol microemulsion in margarine. According to the thymol microemulsion provided by the invention, the water solubility and stability of edible oil and the utilization rate of unsaturated fatty acid can be improved, the edible oil is encapsulated in the form of microemulsion, and polyunsaturated fatty acid is embedded through a food delivery system, so that the dispersity of the polyunsaturated fatty acid in a water phase is improved, and oxidation of oil drops is inhibited; therefore, the purposes of protecting, transferring and releasing the functional grease are achieved. According to the margarine prepared by the preparation method disclosed by the invention, in-vitro simulated digestion result analysis shows that oil drops of a test sample are gradually reduced along with the action of stomach and intestine digestive juice, and the total fatty acid content is reduced. According to the phenomenon, positive regulation and control of a system on fat digestion and normal metabolism of fat are optimized, the controllability of fat digestion and absorption is achieved, the requirements of special crowds for slow release of nutritional ingredients of sugar-controlled and fat-controlled people and the like are met, and experimental and theoretical support is provided for functional application.

The invention belongs to the technical field of meat product processing, and discloses a composite nutrition enhancer for a meat product, a nutrition-enhanced meat product and a processing method of the nutrition-enhanced meat product. The composite nutrition enhancer for meat products is an oil-in-water type emulsion, and is prepared by emulsifying the following raw materials: konjac gum gel liquid, which is a gel dispersion liquid obtained by heating konjac gum under an alkaline condition to form gel, neutralizing the gel, and shearing and dispersing the gel; the edible oil and fat is rich in Omega-3 polyunsaturated fatty acid; the invention discloses a jack fruit seed coat extract. The compound nutrition enhancer and the meat product enhanced by the compound nutrition enhancer provided by the invention can still keep an extremely low grease oxidation degree (for example, the peroxide value is obviously lower than that of a control group) and an extremely high nutrient retention rate after being subjected to freeze thawing, heating and long-term storage, so that the most difficult problem of instability in Omega-3 enhancement is fundamentally solved.

The invention discloses a method for preparing high-purity cis-oleic acid through selective hydrogenation of vegetable oleic acid, and belongs to the technical field of preparation of cis-oleic acid. Comprising the following steps: dissolving vegetable oleic acid in a solvent to form a mixed solution, and then introducing the mixed solution and mixed gas consisting of hydrogen and inert gas into a fixed bed reactor filled with a PdPt / C catalyst for hydrogenation reaction, thereby realizing selective hydrogenation of the vegetable oleic acid to generate high-purity cis-oleic acid. By accurately regulating and controlling the partial pressure of hydrogen in the mixed gas and the polarity type of the solvent, polyunsaturated fatty acids such as linoleic acid and the like can be efficiently hydrogenated, meanwhile, side reactions that oleic acid is excessively hydrogenated into stearic acid and a cis-structure is converted into a trans-isomer are remarkably inhibited, and finally, a cis-oleic acid product with high purity and high yield is obtained.

The present application relates to the technical field of bioengineering, and particularly relates to a kind of extraction method of Panax quinquefolium seed natural oil body and application thereof.The method comprises the following steps: after Panax quinquefolium seed is crushed, it is mixed with buffer solution to obtain homogenate liquid; the homogenate liquid is subjected to solid-liquid separation, and filtrate is collected; the filtrate is subjected to high-speed centrifugation under low-temperature conditions, and upper oil body phase is collected, to obtain Panax quinquefolium seed natural oil body. 16 kinds of fatty acid compositions in the Panax quinquefolium seed oil body are identified by GC-MS system, and it is found that the proportion of unsaturated fatty acids is extremely high, wherein the content of linoleic acid is as high as 76.34%, and the Panax quinquefolium seed oil body is rich in polyunsaturated fatty acids such as gamma-linolenic acid, alpha-linolenic acid and arachidonic acid, and no trans fatty acids and short-chain saturated fatty acids are detected. The characteristics make it have multiple nutritional functions such as regulating lipid metabolism, reducing cholesterol and antioxidant, and have broad prospects for developing high-nutrition edible oil or functional food additive.

The present invention relates to a method for determining the content of omega-3 polyunsaturated fatty acids in the retina of a subject comprising the determination of the content of at least one cholesteryl ester in a blood sample from said subject, the content of omega-3 polyunsaturated fatty acids in the retina being correlated to the content of said at least one cholesteryl ester, said at least one cholesteryl ester being cholesteryl 5,8,11,14,17-eicosapentaenoate.

The application discloses a method for preparing high-purity cis-oleic acid through selective hydrogenation of vegetable oleic acid, and belongs to the technical field of cis-oleic acid preparation. The method comprises the following steps: dissolving vegetable oleic acid in a solvent to form a mixed solution, and then passing the mixed solution and mixed gas composed of hydrogen and inert gas into a fixed bed reactor provided with a PdPt / C catalyst to perform a hydrogenation reaction, so that high-purity cis-oleic acid is generated through selective hydrogenation of the vegetable oleic acid. Through accurate regulation of the partial pressure of hydrogen in the mixed gas and the polarity type of the solvent, the method can efficiently hydrogenate polyunsaturated fatty acids such as linoleic acid, while significantly inhibiting the side reactions of excessive hydrogenation of oleic acid into stearic acid and the conversion of cis structure into trans isomer, and finally obtaining a cis-oleic acid product with high purity and high yield.

The invention relates to the technical field of feed, and particularly discloses embedded particles, a preparation method thereof and application of the embedded particles in livestock feeding. The embedded particle sequentially comprises an inner core, an active ingredient layer and a coating layer from inside to outside, the active ingredient layer is at least partially embedded into the inner core; the inner core comprises hydroxypropyl methyl cellulose, silicon dioxide and a polysaccharide component, and the polysaccharide component comprises chitosan and beta-glucan; the active component layer comprises an antioxidant and a substance containing n-3 polyunsaturated fatty acid; the coating layer comprises carnauba wax, palm oil grease and polyethylene glycol. When the embedded particles are used as a feed additive to feed dairy cows, the rumen passing rate of the n-3 polyunsaturated fatty acid and the conversion rate from feed to dairy products can be increased, and the content of the original n-3 polyunsaturated fatty acid in the dairy products is increased.

The invention provides a novel iodinated polyunsaturated fatty acid ethyl ester compound as well as a preparation method and application thereof, and DHA or EPA is used as a raw material for esterification reaction to prepare iodinated DHA ethyl ester and iodinated EPA ethyl ester. Compared with the existing iodinated oil, the iodinated polyunsaturated fatty acid ethyl ester has higher iodine content range, lower drug dosage and better stability.

To provide a fish egg substitute food having a fish egg-like flavor, to provide a food containing the fish egg substitute food, and to provide a method for producing the fish egg substitute food.SOLUTION: A fish roe substitute food product containing a plant-derived granular food product and a seasoning liquid, in which a ratio of a mass of the granular food product measured under predetermined measurement conditions is 80% by mass or more when a mass of the fish roe substitute food product is 100%, the seasoning liquid contains a vegetable fat or oil and a plant-derived fermented seasoning, the vegetable fat or oil contains 10% by mass or more of an n-3 unsaturated fatty acid, and a mass ratio of the n-3 unsaturated fatty acid to the fermented seasoning is 0.50 or more.SELECTED DRAWING: None

The invention relates to the technical field of food processing, in particular to Pickering emulsion for stabilizing polyunsaturated fatty acid grease as well as a preparation method and application of the Pickering emulsion. The Pickering emulsion is prepared from the following raw materials in parts by mass: 45 to 50 parts of vegetable oil, 0.02 to 0.12 part of walnut protein, 9 to 31 parts of nano cellulose dispersion liquid and 19 to 39.96 parts of water. According to the Pickering emulsion provided by the invention, composite particles are formed and a stable rigid physical barrier is constructed on an oil-water interface on the basis of a synergistic interaction effect generated by the walnut protein and the nanocellulose in a specific ratio. The barrier effectively inhibits the combination of oil droplets and Ostwald ripening, thereby significantly enhancing the long-term stability of the emulsion.

The disclosed subject matter relates generally to a method for modifying oil, and specifically to a process for increasing the concentration of polyunsaturated fatty acid in an oil composition. The process comprises a) hydrolysis of the glyceride by Thermomyces lanuginosus lipase, b) separation of the free saturated fatty acids from the glycerides and c) enzymatic esterification of the hydrolyzed glyceride by Candida antarctica lipase B with a polyunsaturated fatty acid.

Provided is a vegetable-based lipid composition that contains high levels of at least three different long-chain polyunsaturated fatty acids (typically as fatty acid esters).This composition typically contains DHA as the main long-chain polyunsaturated fatty acid.This composition can be obtained from a single source by conventional processing methods and has improved stability characteristics. [Selected Figure] Figure 1

The present application relates to microbial fermentation technology, disclose a kind of method for increasing the production of polyunsaturated fatty acid in microorganism and the preparation method of microbial oil. The method for increasing the production of polyunsaturated fatty acid in microorganism includes: the oil-producing microorganism is accessed to the culture medium added with tetracycline and is cultured.The preparation method of microbial oil includes: the oil-producing microorganism is cultured using the above-mentioned method for increasing the production of polyunsaturated fatty acid in microorganism to obtain culture solution, the culture solution is broken wall, and extraction is obtained to obtain extract, and the extract is dried.The method provided by the present application can effectively increase the content of polyunsaturated fatty acid in microbial oil, simple, efficient and low cost.

The present invention is related to a method of preparing a solid dosage form, comprising the steps of: a. preparing a lubricant consisting of at least one polyunsaturated fatty acid salt; b. adding the lubricant and ingredients for the solid dosage form to a mixer; c. optionally carrying out one or more of the following steps: granulation, drying and sizing, d. blending the contents of the mixer; and e. compressing or slugging the blended contents to produce a solid dosage form. Solid dosage forms prepared according to this method and the use of PUFA salts as lubricant in tableting applications for compression of solid components are further comprised by the present invention.

The invention relates to a nutritional composition comprising a combination of (i) co-enzyme Q10 with (ii) vitamin D and (iii) vitamin B2, for use in the treatment of stroke, preferably ischemic stroke. The invention also relates to a composition comprising a combination of co-enzyme Q10 and vitamin D, and vitamin D3 with optionally polyunsaturated fatty acids selected from DHA, EPA and / or DPA; and / or choline, choline salts and / or choline esters.

The present application relates to the technical field of surimi product preparation, and discloses a preparation method of a surimi product rich in polyunsaturated fatty acids, comprising the following steps: (1) adding beta-sitosterol and gamma-oryzanol to liquid oil, and after heating and stirring, cooling to form a gel oil; (2) after the frozen surimi is thawed, it is empty-chopped, then salt-chopped, and then the gel oil is added and mixed and chopped, filled into a casing, and heated to obtain the surimi product rich in polyunsaturated fatty acids. In the present application, the beta-sitosterol and gamma-oryzanol are prepared into a gel oil with liquid oil, the tube bundle structure formed by the self-assembly of the beta-sitosterol and gamma-oryzanol wraps the liquid oil inside, which can improve the oxidation stability of the liquid oil and prolong the shelf life of the surimi product; the gel oil is rich in polyunsaturated fatty acids, and the beta-sitosterol and gamma-oryzanol have physiological functions such as anti-inflammatory, antioxidant, blood lipid and cholesterol reduction, which can strengthen the nutritional value of the surimi product.

This invention discloses the application of a feed additive that alters the fatty acid composition of egg yolk lipids in feed. The invention regulates the content of polyunsaturated and monounsaturated fatty acids in egg yolk lipids by adding glucuronolactone to poultry feed. The polyunsaturated fatty acids include n-3 series polyunsaturated fatty acids. Adding glucuronolactone to the feed alters the fatty acid composition of egg yolk lipids. By regulating the content of polyunsaturated and monounsaturated fatty acids in egg yolk lipids, especially the content of n-3 series polyunsaturated fatty acids, it not only increases the functional nutritional value of the egg yolk and improves the quality of the egg, but also enhances the flavor of the egg yolk.

The purpose of the present invention is to provide a solid oil flour paste in which the amount of saturated fatty acids is reduced and the saturated fatty acids are replaced with polyunsaturated fatty acids. A method for producing a solid oil flour sauce, the method comprising: a step for mixing raw materials including spices, a liquid oil rich in polyunsaturated fatty acids, and a liquid oil solidifying agent; a step for performing a roll treatment on the mixture; a step for stirring and kneading the roll-treated mixture; and a step for filling a mold with the mixture that has been stirred and kneaded. A solid oil flour sauce having a polyunsaturated fatty acid ratio of 5.0% or more per 100 g.