Effect of high-intensity ultrasound on the physicochemical properties, microstructure, and stability of soy protein isolate-pectin emulsion

The oil from industrial hemp seeds (Cannabis sativa) is an ideal source of stearidonic acid, which is a precursor fatty acid for the long-chained n-3 polyunsaturated fatty acids. These fatty acids are important for neonatal development, health and immunity. Hemp seed oil has been investigated for the influence on human health, but research on the impact in pig nutrition is scarce. The aim of our research was to study the effect of dietary hemp seed oil relative to soybean oil to lactating sows on the transfer of fatty acids to the off-spring and the effect on piglets’ immune and nutritional status. The fatty acid composition of the hemp seed and the soybean oil influenced the fatty acid composition of sow plasma, colostrum and mature milk. The highest proportion of C18:3n-3, C18:4n-3 and C20:4n-6 was obtained in mature milk fat of sows fed 5% hemp seed oil diet when compared to the other dietary fat sources (5% soybean oil or a 50:50 mix of hemp and soybean oil at 5%). The effect of dietary oil supplementation to sows was reflected in the plasma fatty acids profile of piglets. Notably the proportion of C20:5n-3 and C22:5n-3 was the highest in plasma of piglets suckling sows fed hemp seed oil-containing diets, whereas no C18:4n-3 could be detected hence indicating conversion of α-linolenic acid (ALA) and stearidonic acid (SDA) to the longer chained n-3 polyunsaturated fatty acids. Dietary fat source also influenced number of born piglets, their weight gain during first week, plasma concentration of glucose and IgG, and haematological profile. The hemp seed oil resulted in direct maternal supply with n-3 long-chain polyunsaturated fatty acids (LCPUFA), especially ALA and SDA, and piglets were able to convert these fatty acids obtained via the sow milk intake to C20:5n-3 and C22:5n-3. Furthermore, some interesting effects of the 5% hemp seed oil was obtained with regard to piglet initial body weight gain and glucose, which could be of interest for further research, i.e., the capability of hemp seed oil to benefit piglets during early life.

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Effects of dietary hemp seed oil to sows on fatty acid profiles, nutritional and immune status of piglets

Edible oleogels are lipid-based solid-like materials composed of a large amount of oil structured by oleogelators to form a three-dimensional network, which have shown promising applications in food industry as saturated and hydrogenated fat substitutes. In this review, recent literatures on the edible oleogels fabricated from polymer gelators (e.g. proteins and polysaccharides) for food applications have been summarized. Common indirect approaches for oil structuring are introduced, including emulsion-templated, foam-templated, and solvent-exchange methods. The possible gelation mechanisms of typical protein- and polysaccharide-based oleogels have been described, and the food applications of polymer oleogels as functional healthy solid fat replacers are discussed. Finally, an outlook for the development of food oleogel systems in future researches is proposed.

Recent advances in fabrication of edible polymer oleogels for food applications

Edible oleogels are lipid-based solid-like materials composed of a large amount of oil structured by oleogelators to form a three-dimensional network, which have shown promising applications in food industry as saturated and hydrogenated fat substitutes. In this review, recent literatures on the edible oleogels fabricated from polymer gelators (e.g. proteins and polysaccharides) for food applications have been summarized. Common indirect approaches for oil structuring are introduced, including emulsion-templated, foam-templated, and solvent-exchange methods. The possible gelation mechanisms of typical protein-based and polysaccharide-based oleogels have been described, and the food applications of polymer oleogels as functional healthy solid fat replacers are discussed. Finally, an outlook for the development of food oleogel systems in future researches is proposed. 

Protein-rich foods supply the human body with energy and nutrients. Several methods have been applied for modifying the characteristics of various protein-based food matrices by altering food component interactions. Among these methods, ultrasound has received a great deal of interest since it is considered to be a promising and environmentally friendly technology. The effects of ultrasound on the covalent and noncovalent interactions of proteins with other dietary components in protein-based food matrices were discussed. The techniques for analyzing these interaction transformations and their effects on matrix characteristics were also summarized. Finally, this review examined the benefits and drawbacks of the latest literature. The response to ultrasound varied between proteins separated from food and those found in the food system, as well as different food types. Along with protein structure, the importance of food component interactions should also be emphasized, which are closely related to matrix properties. The review revealed that the sonophysical and sonochemical properties of ultrasound enhanced noncovalent and covalent interactions of proteins with other dietary components. Ultrasound is often applied before the production of final products. In this regard, the addition order of various components will also alter the effect of ultrasound on the food-ingredient interactions. Thus, it is critical to examine these changes using advanced technologies, especially large amplitude oscillatory shear. Further study regarding the sonochemical activity impact on the covalent forces of complex protein matrixes is needed along with building large-scale manufacturing equipment. 

Ultrasound: A reliable method for regulating food component interactions in protein-based food matrices

Effect of high intensity ultrasound on the structure and solubility of soy protein isolate-pectin complex.

Crude Wax Extracted from Rice Bran Oil Improves Oleogel Properties and Oxidative Stability

Summary
This experiment investigated the effects of supplementing the maternal diet with linseed oil (LSO) and soya bean oil (SBO) on immunoglobulins, the fatty acid composition and hepatic expression of lipid metabolism-related genes in piglets. Multiparous sows (twenty-four per diet) were fed on diets containing a supplement of either SBO or LSO during last week of gestation and lactation. The results indicated that supplementation of maternal diet with LSO could improve the weaning weight of piglets and average daily gain (ADG) (p < 0.05). The concentration of immunoglobulin G (IgG) and immunoglobulin A (IgA) was enhanced in sow plasma, colostrum and milk by the addition of LSO (p < 0.05). In addition, the concentration of 18: 3n-3 fatty acids was higher in the milk of LSO sows. Meanwhile, maternal supplementation with LSO increased the levels of plasma IgG, IgA and the tissues n-3 polyunsaturated fatty acid (PUFA) in piglets (p < 0.05). Correspondingly, the mRNA expression levels of hepatic ∆5-desaturase (D5D) and ∆6-desaturase (D6D) were higher, and fatty acid synthase (FAS) was lower in piglets from LSO-fed sows when compared with that in the SBO group. In conclusion, LSO supplementation of the maternal diet increases immunoglobulins, modifies the fatty acid composition and affects the gene of D5D and D6D expression of piglets.

Dietary linseed oil in the maternal diet affects immunoglobulins, tissue fatty acid composition and expression of lipid metabolism-related genes in piglets

In the degumming process of crude soybean oil by phospholipase A1 (PLA1), the content of free fatty acids (FFA) in the product increases excessively. In this study, PLA1 was used to hydrolyse simulated crude soybean oil. It was found that the acyl group at the sn-2 position migrated to the sn-1 position, the content of FFA in the oil was as high as 1.26 ± 0.03 g/100 g, and the acyl migration rate was up to 38.9 ± 0.10% after 2.8 h. Under the conditions of H3BO3 addition of 2 g/100 g, pH of 5, enzymatic hydrolysis temperature of 50 °C and enzymatic hydrolysis time of 2 h, the acyl migration rate of sn-2-HPA was 16.8 ± 0.50%, the content of FFA was 1.14 ± 0.02 g/100 g, and the enzymatic hydrolysis efficiency was increased by 28.57 ± 0.07%.

Ning Wang

Papers

Effect of high intensity ultrasound on the structure and solubility of soy protein isolate-pectin complex.

Crude Wax Extracted from Rice Bran Oil Improves Oleogel Properties and Oxidative Stability

Dietary linseed oil in the maternal diet affects immunoglobulins, tissue fatty acid composition and expression of lipid metabolism-related genes in piglets

Study on the stability of intermediates in the process of enzymatic hydrolysis of phosphatidic acid by phospholipase A1

Application of Rh/MWCNT catalysts in the preparation of conjugated linoleic acid from linoleic acid