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Cold-active Microfungi and Their Industrial Applications
Published in Ajar Nath Yadav, Ali Asghar Rastegari, Neelam Yadav, Microbiomes of Extreme Environments, 2021
Polyunsaturated fatty acids (PUFAs) including both omega-6 (gama-linoleic acid GLA and arachidonic acid ADA) and omega-3 (alpha-linolenic acid ALA, eicosapentaenoic acid EPA and docosahexaenoic acid DHA) are essential for maintaining multiple biological functions in human beings (Bhagavan 1978), and medically recommended for reducing the risk of cardiac arrest and coronary artery disease and treat asthma, hypertension, rheumatoid arthritis and Crohn’s disease (Vadivelan and Venkateswaran 2014). Omega-3 fatty acids are also known to help prevent breast and lung cancer (Merendino et al. 2013) and control mood disorders such as depression and bipolar disorder, schizophrenia, and dementia (Freeman et al. 2006). The human body cannot biosynthesize PUFAs but get them from dietary sources, for example marine fishes (salmon, mackerel, etc.) and some vegetable oils like flax, hemp, rapeseed (canola), hemp, and walnut. Since fishes are seasonal and known to contain toxic metals in their body while vegetable oils are costly, microbial sources are thus believed to be more potential ones. Microfungi Mortierella (Vadievelan and Venkateswaran 2014), Umbelopsis (Grantina-Ievina et al. 2014), Rhizopus (Suleiman et al. 2018), etc. have been reported to be promising producers of PUFAs.
Applications in the Bakery Industry
Published in V. Chelladurai, Digvir S. Jayas, Nanoscience and Nanotechnology in Foods and Beverages, 2018
V. Chelladurai, Digvir S. Jayas
Omega-3 fatty acids are one of the main essential fats for the human body, which affect the receptors in cell membranes. Omega-3 fatty acid helps to prevent heart disease and heart stroke, as well as plays a major role in protecting the human body from cancers (de Deckere 2000; HPSH 2017). Tuna fish oil is the major source of Omega-3 fatty acids, but some people do not like to take tuna fish oil in their diet because of the unpleasant smell of the fish oil. George Western Foods ltd., Enfield, Western Australia, Australia, produced bread incorporated with tuna fish oil nanocapsules with the commercial name of “Tip-Top,” which target delivers Omega-3 fatty acids. The tuna fish oil is capsulated at the nanoscale level and mixed with the bread during the bread manufacturing process. These fish oil nanocapsules break only after reaching the stomach and release the fish oil directly into the digestive system. Nanoencapsulation masks the unpleasant odor of fish oil so that people who have the dislike due to the smell can also include this bread in their diet to intake Omega-3 fatty oils (Neethirajan and Jayas 2011).
Hepatoprotective Marine Phytochemicals
Published in Se-Kwon Kim, Marine Biochemistry, 2023
BR Annapoorna, S Vasudevan, K Sindhu, V Vani, V Nivya, VP Venkateish, P Madan Kumar
Lipids are microbiomolecules and are the building blocks for the unicellular and multicellular organisms. Based on their biochemical subunit origins, they are classified into ketoacyl (fatty acids, glycerolipids, glycerophospholipids, sphingolipids, saccrolipids, polyketides, and isoprenes (sterol lipids, prenol lipids). Fatty acids are diverse group of molecules and part of a lipid. Fatty acids are essential nutrients that influence early growth and development in humans. Fatty acid containing more than one carbon double bond are known as polyunsaturated fatty acids. Omega-3 fatty acids are unsaturated fatty acids that play an important role in several biological activities and provides certain health benefits. Omega-3 fatty acids such as docosahexaenoic acid (DHA), eicosapentaenoic acid (EPA), arachidonic acids are biologically important fatty acids. Several marine microalgae are rich in DHA and EPA next to fatty fishes (Sun et al. 2018; Harwood 2019). Like plant phytosterol, marine microalgae and diatoms also contain various types of sterols such as fucosterols from brown algae, sitosterol from red algae, and stigmasterols from diatoms possess certain biological functions (Tang et al. 2002; Hannan et al. 2020). Glycerophospholipids are the major components of the biological membranes. Polyketides are composed of secondary metabolites and secondary products from animals, plants, and microorganisms. All eight categories of lipids play different roles in biological systems, such as storing energy, acting as structural components, and signaling, among others; although various lipids and fatty acids are synthesized on their own, some of them must be gained from diet. The dietary lipids and fatty acids mostly obtained from marine organisms not only fulfill a role as dietary supplements, but they are also used as therapeutics, nutraceuticals, and more. The past 20 years of marine and biotechnological research exhibited several products including products under clinical trials for various pathological conditions.
Dietary supplements for consideration in elite female footballers
Published in European Journal of Sport Science, 2022
Hannah C. Sheridan, Lloyd J. F. Parker, Kelly M. Hammond
Omega-3 fatty acids are consumed in the diet through oily fish, such as salmon and mackerel, or by supplementation with fish oils. Omega-3 supplementation has become popular amongst athletes due to the potential to optimise muscle recovery, injury rehabilitation and cognitive function (Rawson, Miles, & Larson-Meyer, 2018). The two main components of omega-3 are eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). EPA and DHA are thought to protect the integrity of cells and offer anti-inflammatory properties which can attenuate the severity of exercise-induced muscle damage (EIMD) (Calder, 2015).
Techno-economics of solar assisted drying of small freshwater fish to ensure global nutritional security
Published in Drying Technology, 2023
Darshana Deka, Uday S. Annapure, Shivanand S. Shirkole, Bhaskar N. Thorat
Fishes are a very good source of low-fat, high-protein food which ranks at the top of the highly demanded food source. They are an excellent dietary source of omega-3 fatty acids for metabolic functioning and impart varied health benefits.[1,2] The nutrients which are generally not produced in our body and obtained from a plant-based diet can be better accessed from increased dietary intake of fish. India is the second-largest fish-producing country in the world accounting for 7.56% of global production and contributing about 1.24% to the country’s GDP. However, small freshwater fishes are mostly understated and often neglected as aquatic food although they can make an indispensable contribution to a sustainable and healthy livelihood. One of the important aspects of considering an increased market of the small freshwater species is that they are cost-effective, a sustainable food source that is omnipresent and abundantly found, and can be consumed entirely including its head, gut, and bones, which are dense in superior quality macronutrients (proteins, lipids, and fatty acids) and micronutrients (Vitamin D, B, A, Selenium, Zinc, Iodine, and Iron). They even reproduce faster thereby maintaining the ecological balance, which is otherwise a concern in case of overfishing of bigger ones. But these bountiful nutritious by-products are mostly devalued and discarded while processing large fishes and contribute to about 20–80% of waste[3] or are utilized in agricultural settings as fish silage or fish meal in animal fodder, fertilizers, and so forth. Therefore, an instigation in increased production, productivity, and consumption of small freshwater fishes can be of great significance in combatting the issue of ‘hidden hunger’. They also add up to the food wastage as well as deprive poor men from their limited sources of affordable nutritional intake. In a year, around 10–20 million tons of fish are attributed to post-harvest loss (PHL) due to spoilage.[4] Thereby, to improve the shelf life of fish, the product’s free moisture (water activity) is reduced to the point where no biochemical changes occur.