8 results about "Polyunsaturated fat" patented technology

The invention belongs to the technical field of plant molecular biology, and particularly relates to a purple perilla PfDof29 gene for regulating and controlling synthesis of vegetable fatty acid and grease, a recombinant expression vector, recombinant bacteria and application. Functional research is carried out on a perilla PfDof29 transcription factor regulation and control oil biosynthesis mechanism, and the result shows that perilla PfDof29 can remarkably improve the total oil content of tobacco plant leaves, can be specifically combined with a PfFAD8 promoter and mediate a molecular regulation and control mechanism of perilla polyunsaturated fatty acid, and the total oil content of tobacco plant leaves can be remarkably improved. A theoretical basis is laid for deep analysis of a perilla frutescens Dof transcription factor mediated oil biosynthesis function and a regulation mechanism thereof, and an excellent gene resource is provided for oil yield increase and quality improvement of oil crops such as perilla frutescens.

The invention provides an unsaturated aliphatic ester grafted polylactic acid copolymer, which has a structure shown in the following general formula, R1, R2,... and Rn are respectively and independently selected from H or # imgabs 0 #, R is a C1-C6 substituted or unsubstituted alkyl group, and the number of R1, R2,... and Rn which is a # imgabs 1 # group accounts for not less than 25 mol% of the total amount of R1, R2,... and Rn. The preparation method comprises the following steps: firstly copolymerizing unsaturated aliphatic ester and L-lactide, then pre-polymerizing at low temperature to obtain HEM-LLA oligomer, and finally polymerizing at high temperature to obtain the copolymer with high molecular weight. More unsaturated aliphatic ester polar groups are successfully introduced on a side chain of polylactic acid through grafting reaction, so that the toughness, elongation at break and glass transition temperature of the polylactic acid material are improved, and the product is green and can be fully biodegraded. # imgabs2 #

A tetravalent platinum prodrug formed by coupling a polyunsaturated fatty acid with cisplatin and a preparation method thereof, wherein the tetravalent platinum prodrug has a structure shown in formula (I): #imgabs0# wherein R is independently selected from H or #imgabs1# and is not H at the same time; R 1 It is an n-3 or n-6 type polyunsaturated fatty chain with a carbon number of 17 to 23. The present invention effectively solves the drug resistance problem of platinum drugs and can effectively kill common cancer cells and cisplatin-resistant cells.

A method includes a step of identifying a subject in need of diet modification; and administering a first diet to the subject for a first time period. The first diet provides 4.5 to 7 kilocalories per pound of subject for a first day and 3 to 5 kilocalories per pound of subject per day for a second to fifth day of the first diet. The first diet includes less than 30 g of sugar on the first day; less than 20 g of sugar on the second to fifth days; less than 28 g of proteins on the first day; less than 18 g of proteins on days the second to fifth days; 20 to 30 grams of monounsaturated fats on the first day; 10 to 15 grams of monounsaturated fats on the second to fifth days; and between 6 and 10 grams of polyunsaturated fats on the first day.

The present disclosure provides a fryer containing a microbially derived oil; comprising a content of monounsaturated fat of at least 90% wt., a polyunsaturated fat of up to 3%, or both, where the fryer consumes less power to cook a food type, as compared to a fryer comprising a plant derived oil used to cook an identical food type, the oil having less aldehydes, alkenals, or alkadenials after cooking as compared to a plant derived oil, in which the oil or fried food comprises a reduced content of total polar materials as compared to a same food cooked in a plant derived oil at a same temperature for a same time, optionally, in which the oil prevents or reduces adhesion of a first particle of the food to a second particle of the food when cooked in the microbially derived oil.

The present invention provides a polyunsaturated fatty acid oil microcapsule and an oil for improving the flavor of the microcapsule. The polyunsaturated fatty acid oil microcapsule includes polyunsaturated fatty acid oil; the content of polyunsaturated fatty acids in the polyunsaturated fatty acid oil is ≥50%, and the content of long-chain saturated fatty acids is ≥30%; the content of DHA in the polyunsaturated fatty acid oil is ≥35%, and the content of C14:0 in the polyunsaturated fatty acid oil is ≥12%. The specific (polyunsaturated fatty acid content ≥50%, DHA ≥35%; long-chain saturated fatty acid content ≥30%, C14:0 ≥12%) polyunsaturated fatty acid oil provided by the present invention can effectively improve the flavor of microcapsule powder prepared using the polyunsaturated fatty acid oil.