Abstract Conjugated linoleic acid is considered a functional food since its consumption improves people’s health. This compound is found in the milk of ruminant animals and is synthesized in the rumen and mammary gland using linoleic and α-linolenic acids as substrates, which are widely found in forage plants. Nevertheless, there is little information regarding the content of fatty acids in forages, particularly of native species. Therefore, the study aimed to evaluate the chemical composition and fatty acid profile of native forage shrubs that are consumed by goats under extensive grazing in northern Mexico in 2019. For this, forage shrubs consumed by goats were collected. The selected forages were determined: dry matter, organic matter, crude protein, neutral detergent fiber, acid detergent fiber, total lipids, and fatty acid profile. The forage shrubs consumed by the goats in the rangeland were huizache [Vachellia farnesiana (L.) Wild.], mesquite [Prosopis laevigata (Humb & Bonpl) Wild], gobernadora [Larrea tridentata (Moç. & Seseé DC)] and chaparro prieto [Vachellia constricta (Bentham Siegler & Ebinger Waif)]. Of these, mesquite (CP 148 g kg-1 DM) and chaparro prieto (CP 147 g kg-1 DM) had the best crude protein contents; likewise, mesquite had a high concentration in linoleic (14.21 g 100 g-1 total fatty acids) and α-linolenic (36.22 g 100 g-1 total fatty acids) fatty acids, so these forage shrubs can be considered in the diet of goats that aim to increase the concentration of conjugated linoleic acid in milk or meat of grazing goats.

Resumen El ácido linoleico conjugado es considerado un alimento funcional ya que su consumo mejora la salud de las personas. Este compuesto se encuentra en leche de animales rumiantes y es sintetizado en el rumen y glándula mamaria utilizando como sustratos a los ácidos linoleico y α-linolenico, los cuales se encuentran en forma amplia en plantas forrajeras. Sin embargo, existe poca información respecto al contenido de ácidos grasos en forrajes, en particular, de especies nativas. Por lo tanto, el objetivo del estudio fue evaluar la composición química y perfil de ácidos grasos de arbustos forrajeros nativos que son consumidos por cabras bajo pastoreo extensivo en el norte de México, en 2019. Para ello, se realizó una colecta de arbustos forrajeros consumidos por cabras. A los forrajes seleccionados se le determino: materia seca, materia orgánica, proteína cruda, fibra detergente neutro, fibra detergente ácido, lípidos totales y perfil de ácidos grasos. Los arbustos forrajeros consumidos por las cabras en el agostadero fueron: huizache (Vachellia farnesiana (L.) Wild.), mezquite (Prosopis laevigata (Humb & Bonpl) Wild), gobernadora (Larrea tridentata (Moç. & Seseé DC) y chaparro prieto (Vachellia constricta (Bentham Siegler & Ebinger Waif). De estos, mezquite (PC 148 g kg-1 de MS) y chaparro prieto (PC 147 g kg-1 de MS) tuvieron los mejores contenidos de proteína cruda, asimismo, mezquite tuvo una alta concentración en los ácidos grasos linoleico (14.21 g 100 g-1 ácidos grasos totales) y α-linolenico (36.22 g 100 g-1 ácidos grasos totales), por lo que estos arbustos forrajeros pueden ser considerados en dieta de las cabras que tengan el objetivo de incrementar la concentración de ácido linoleico conjugado en leche o carne de cabras en pastoreo.

Resumo O objetivo do presente estudo foi investigar o impacto sinérgico do α-tocoferol e do ácido α-linolênico (100 µM) na MIV e CIV de oócitos de búfala Nili Ravi. Os oócitos foram obtidos dos ovários de búfalos abatidos duas horas após o abate e levados ao laboratório. Complexos de oócitos cumulus de búfalo foram colocados aleatoriamente nos cinco grupos experimentais incluídos; GRUPO 1: Meio de maturação (MM) + 100 µM ALA (controle), GRUPO 2: MM + 100 µM ALA + 50 µM α-tocoferol, GRUPO 3: MM + 100 µM ALA + 100 µM α-tocoferol, GRUPO 4: MM + 100 µM ALA + 200 μM α-tocoferol e GRUPO 5: MM + 100 µM ALA + 300 μM α-tocoferol sob uma atmosfera de 5% de CO2 em ar a 38,5 °C por 22-24 h. A expansão cumulus e o estado de maturação nuclear foram determinados (Experimento 1). No experimento 2, os oócitos foram maturados como no experimento 1. Os oócitos maturados foram então fertilizados em meio de Tyrode's Albumina Lactato Piruvato (TALP) por cerca de 20 h e cultivados em meio de fluido oviductal sintético (SOF) para determinar o efeito do ácido α-linolênico (100 µM) e α-tocoferol em meio IVM em IVC de presumíveis zigotos. Para estudar o efeito do ácido α-linolênico (100 µM) em meio IVM e aumentar a concentração de α-tocoferol no meio de cultura no desenvolvimento inicial do embrião (Experimento 3), os presumíveis zigotos foram distribuídos aleatoriamente nos cinco grupos experimentais com concentração crescente de α-tocoferol em meios de cultura. Maior porcentagem de oócitos em estágio MII no experimento 1 (65,2 ± 2,0), embriões em estágio de mórula no experimento 2 (30,4 ± 1,5) e experimento 3 (22,2 ± 2,0) foram obtidos. No entanto, os resultados gerais para a expansão das células do cumulus, maturação do oócito para o estágio MII e desenvolvimento embrionário subsequente entre os tratamentos permanecem estatisticamente semelhantes (P> 0,05). A suplementação de α-tocoferol em meios de maturação com ácido α-linolênico e / ou em meios de cultura de embriões não aumentou ainda mais a maturação in vitro de oócitos ou a produção de embriões.

Abstract The objective of the current study was to investigate the synergistic impact of α-Tocopherol and α-Linolenic acid (100 µM) on IVM and IVC of Nili Ravi buffalo oocytes. Oocytes were obtained from the ovaries of slaughtered buffaloes within two hours after slaughter and brought to laboratory. Buffalo cumulus oocyte complexes were placed randomly in the five experimental groups included; GROUP 1: Maturation media (MM) + 100 µM ALA (control), GROUP 2: MM + 100 µM ALA + 50μM α-Tocopherol, GROUP 3: MM + 100 µM ALA + 100μM α-Tocopherol, GROUP 4: MM + 100 µM ALA + 200 μM α-Tocopherol and GROUP 5: MM + 100 µM ALA + 300 μM α-Tocopherol under an atmosphere of 5% CO2 in air at 38.5 °C for 22-24 h. Cumulus expansion and nuclear maturation status was determined (Experiment 1). In experiment 2, oocytes were matured as in experiment 1. The matured oocytes were then fertilized in Tyrode’s Albumin Lactate Pyruvate (TALP) medium for about 20 h and cultured in synthetic oviductal fluid (SOF) medium to determine effect of α-Linolenic acid (100 µM) and α-Tocopherol in IVM medium on IVC of presumptive zygotes. To study the effect of α-Linolenic acid (100 µM) in IVM media and increasing concentration of α-tocopherol in the culture media on early embryo development (Experiment 3), the presumptive zygotes were randomly distributed into the five experimental groups with increasing concentration of α-tocopherol in culture media. Higher percentage of MII stage oocytes in experiment 1(65.2±2.0), embryos at morula stage in experiment 2 (30.4±1.5) and experiment 3 (22.2±2.0) were obtained. However, overall results for cumulus cell expansion, maturation of oocyte to MII stage and subsequent embryo development among treatments remain statistically similar (P > 0.05). Supplementation of α-tocopherol in maturation media having α-Linolenic acid and/or in embryo culture media did not further enhance in vitro maturation of oocyte or embryo production.

RESUMO: A cadeia produtiva de suínos tem concentrado esforços para reduzir a quantidade e melhorar a qualidade da gordura depositada na carcaça. Devido a associação do perfil lipídico com doenças cardiovasculares, pesquisas têm sido desenvolvidas para entender como ocorre a deposição e para melhorar o perfil de ácidos graxos na carcaça. Dentre os fatores que afetam a composição dessa gordura estão a raça, o sexo e a dieta dos suínos, sendo que este último é o de maior impacto. A inclusão de ingredientes lipídicos parece uma promissora forma de modular o perfil lipídico da gordura na carcaça dos suínos, sendo observado efeito nos ácidos graxos saturados, monoinsaturados e poli-insaturados. O efeito é maior naquele ácido graxo de maior concentração na fonte utilizada. O óleo de soja pode dobrar o valor do ácido linoleico. Um subproduto do óleo de oliva incrementa em 4% o ácido oleico. E o óleo de linhaça tem a capacidade de aumentar o α-linolênico de menos de 1% para mais de 18% no total de ácidos graxos. Além da fonte, o período e a concentração influenciam na modulação do perfil de ácidos graxos.

ABSTRACT: Swine production has focused its efforts to reduce the amount and improve the quality of fat deposited on carcass. Due to the association of the lipid profile with cardiovascular diseases, researches have been developed to understand how the deposition occurs and to improve the fatty acid profile of swine fat. Among the factors that affect the fat composition, race, sex, and diet, the third one has the greatest impact. Lipid inclusion seems to be a promising way to modulate the lipid profile of fat in pig carcass, with an effect on saturated, monounsaturated and polyunsaturated fatty acids. The effect is greater in that fatty acid with the highest concentration in the source used. Soybean oil can double the value of linoleic acid, a by-product of olive oil increases oleic acid by 4%, and flaxseed oil has the ability to increase α-linolenic acid from less than 1% to over 18% in total fatty acids. In addition to the source, the duration and concentration influence the modulation of the fatty acid profile.

ABSTRACT Chia (Salvia hispanica L.) is a seed native to the southern part of Mexico and Guatemala, which has spread to other Latin American countries. This seed has been used for different purposes throughout history, where it stands out as a food product due to its great versatility, since it can be used as a seed, whole meal flour, fiber and/or protein fractions and oil. Currently, the investigation of new food sources that provide health benefits has managed to collect information on the chemical composition and nutritional value of this seed and its derivatives (flour and oil). For polyunsaturated fatty acid content, n-3 is found, highlighting alpha linolenic acid (C18:3n-3, ALA), which is proposed as an alternative source of this nutrient to foods of other origins. In addition, the fiber content of chia, is mainly insoluble fiber. Regarding the benefits associated with chia consumption, it is closely related to chronic non-communicable diseases such as dyslipidemia, diabetes, type II, hypertension, cancer, among others, managing to attract the attention of researchers to control and prevent these pathologies that are increasing in world population. Therefore, it is relevant to deepen the knowledge available about this seed and its by-products in order to establish the possible molecular mechanisms that are involved in generating health benefits. The objective of this review is to present an update on the benefits associated with consumption of chia seed and its derivatives.

RESUMEN La chía (Salvia hispanica L.) es una semilla originaria de la zona sur de México y Guatemala, que se ha expandido a otros países de latinoamérica. Esta semilla ha sido utilizada con diferentes fines a lo largo de la historia, donde se destaca como producto alimentario debido a su gran versatilidad, ya que puede ser utilizada como semilla, harina integral, fracciones de fibra y/o proteína y aceite. En la actualidad, la investigación de nuevas fuentes alimentarias que otorguen beneficios a la salud ha logrado recopilar información sobre la composición química y valor nutricional de esta semilla y sus derivados (harina y aceite), donde se encuentra principalmente el contenido de ácidos grasos poli-insaturados n-3, destacando el ácido alfa linolénico (C18:3n-3, ALA), que se propone como fuente alternativa de este nutriente a alimentos de otros orígenes, además el contenido de fibra de la chía, principalmente fibra insoluble. En cuanto a los beneficios que se asocian al consumo de chía, se ha visto que tiene estrecha relación con enfermedades crónicas no transmisibles como dislipidemia, diabetes, hipertensión, cáncer, entre otras, logrando captar la atención de investigadores para controlar y prevenir estas patologías que van en aumento en la población mundial. Por lo tanto, se hace relevante profundizar en los conocimientos disponibles sobre esta semilla y sus subproductos para poder establecer los posibles mecanismos moleculares que están involucrados en la generación de beneficios para la salud. El objetivo de esta revisión es presentar una actualización de los beneficios asociados al consumo de semilla de chía y sus derivados.

Resumo O objetivo do presente estudo foi determinar e comparar os ácidos graxos, vitaminas lipossolúveis, esteróis, fenóis e capacidades antioxidantes de três espécies endêmicas de Salvia L. (S. euphratica var. Montbret & Aucher ex Bentham leiocalycina (Rech. Fil.) Hedge, S. euphratica var. Montbret & Aucher ex Bentham euphratica (Rech. Fil.) Hedge e S. pseudoeuphratica Rech.Fil.) e avaliar esses resultados sistematicamente. As composições de ácidos graxos foram determinadas por cromatografia gasosa, enquanto as vitaminas lipossolúveis, esteróis e fenóis foram determinadas por HPLC. Além disso, as capacidades antioxidantes das três espécies de Salvia foram medidas in vitro. O ácido palmítico foi encontrado como ácido graxo saturado principal, enquanto o ácido oleico, ácido linoleico, ácido α-linolênico e ácido erúcico foram encontrados como principais ácidos graxos insaturados no presente estudo. Verificou-se que S. euphratica var. euphratica tem menor teor de ácido palmítico (8.94 ± 0.71%) e ácido graxo saturado total (19.16 ± 0.15%) e maior teor de ácidos graxos insaturados (82.08 ± 0.52%) do que as outras espécies estudadas. Além disso, foi demonstrado que a S. euphratica var. euphratica apresentou diferentes proporções 18:3/18:2 (0.36) de ácidos graxos insaturados/saturados (4.28). No entanto, este estudo demonstrou que o gênero Salvia tinha baixo teor de vitaminas lipossolúveis e baixo conteúdo de esteróis. Por outro lado, foi demonstrado que as espécies do gênero Salvia contém quantidades de catequinas (509.2 ± 4,21 µg/mg-552.2 ± 9.21 µg/mg) e ácido vanílico semelhantes (351.2 ± 2.17 µg/mg 396,8 ± 4,1 µg/mg). Descobriu-se também que o gênero Salvia tinha alto conteúdo de ácido rosmarínico enquanto a espécie S. euphratica var. leiocalycina apresentou o maior teor desse ácido (1.480 ± 7.57 µg/g). Por outro lado, foi demonstrado que os teores de ácido ferúlico da espécie S. eupratica foram maiores (1.175 ± 5.21 µg/mg-1740.2 ± 4.82 µg/mg) do que o conteúdo de ácido ferúlico da espécie S. pseudoeuphratica dos quais foi o mais baixo (19.2 ± 0.97 µg/mg). Os resultados atuais sugerem que os resultados bioquímicos orientaram os estudos morfológicos e as espécies de Salvia têm uma potente capacidade antioxidante.

Abstract The aim of the present study was to determine and compare the fatty acids, lipid soluble vitamins, sterols, phenolics, and antioxidant capacities of three endemic Salvia L. taxa (S. euphratica var. Montbret & Aucher ex Bentham leiocalycina (Rech. Fil.) Hedge, S. euphratica var. Montbret & Aucher ex Bentham euphratica (Rech. Fil.) Hedge and S. pseudoeuphratica Rech.Fil.) and to evaluate these results systematically. The fatty acid compositions were determined by using gas chromatography, while the lipid soluble vitamins, sterols, and phenolics were determined by using HPLC. Also, the antioxidant capacities of three Salvia taxa were measured in vitro. Palmitic acid was found as major saturated fatty acid while oleic acid, linoleic acid, α-linolenic acid, and erucic acid were found as major unsaturated fatty acids in the present study. It was found that S. euphratica var. euphratica had lower palmitic acid (8.94 ± 0.71%), total saturated fatty acid (19.16 ± 0.15%), and higher unsaturated fatty acid content (82.08 ± 0.52%) than other studied taxa. Furthermore, it was shown that S. euphratica var. euphratica had different 18.3/18:2 (0.36) unsaturated/saturated fatty acid (4.28) ratios. However, this study demonstrated that Salvia taxa had low lipid soluble vitamins, sterol contents. On the other hand, it was shown that Salvia taxa had similar catechin (509.2 ± 4.21 µg/g and 552.2 ± 9.21 µg/g) and vanillic acid amounts (351.2 ± 2.17 µg/g and 396.8 ± 4.1 µg/g) in this study. And also, it was found that Salvia taxa had high rosmarinic acid content while S. euphratica var. leiocalycina had the highest rosmarinic acid content (1480 ± 7.57 µg/g). On the other hand, it was shown that the two ferulic acid contents of S. euphratica varieties were higher (1175 ±/5.21 µgmg-1740.2 ± 4.82 µg/mg) than the ferulic acid content of S. pseudoeuphratica of which was the lowest (19.2 ± 0.97 µg/mg). The present results suggested that the biochemical results guided the morphological studies, and Salvia taxa have a potent antioxidant capacity.

RESUMO: Este estudo foi conduzido com o objetivo de identificar os efeitos da suplementação com ractopamina, cromo picolinato, cromo levedura, ou da restrição alimentar energética, sobre o desempenho e o perfil de ácidos graxos da gordura subcutânea de fêmeas suínas em fase final de terminação. Foram utilizadas 20 fêmeas suínas, geneticamente similares, com peso inicial de 105,35 ± 4,77 kg e peso final de 131,37 ± 5,58 kg, distribuídas em delineamento experimental de blocos ao acaso em cinco tratamentos (controle; ractopamina: 20 ppm; picolinato de cromo: 0,48 ppm; cromo levedura: 0,80 ppm; e restrição energética: -150 kcal kg-1 de energia metabolizável) com quatro repetições de um animal cada. As dietas experimentais foram isonutritivas, exceto para o nível de energia metabolizável da dieta fornecida ao grupo submetido à restrição energética. Não houve efeito dos tratamentos sobre o desempenho e as características de carcaça. As suplementações com ractopamina e cromo orgânico (picolinato ou levedura) aumentaram a concentração de ácidos graxos poli-insaturados. A proporção do ácido α-linolênico foi maior com a inclusão da ractopamina ou do cromo levedura na dieta. A restrição energética aumentou a proporção n-6:n-3 e reduziu a concentração do ácido α-linolênico. As suplementações com ractopamina, picolinato de cromo, cromo levedura, ou restrição alimentar energética, não influenciaram o desempenho e as características de carcaça, mas alteraram o perfil lipídico da gordura subcutânea de fêmeas suínas. As suplementações com ractopamina e cromo orgânico aumentaram a proporção de AGPI.

ABSTRACT: This study identified the effects of dietary supplementation with ractopamine, chromium picolinate, chromium yeast, or an energetic feed restriction on the growth performance and lipid profile of subcutaneous fat, in late finishing gilts. Twenty genetically similar gilts with initial body weight of 105.35 ± 4.77 kg and a final body weight of 131.37 ± 5.58 kg were distributed in a completely randomized block design with five treatments (control; ractopamine: 20 ppm; chromium picolinate: 0.48 ppm; chromium yeast: 0.80 ppm; and energetic feed restriction: -150 kcal kg-1 of metabolizable energy), with four replicates of one animal each. The experimental diets were isonutritives, except for the metabolizable energy level of the diet fed to the group subjected to energy restriction. There were no effects on the growth performance and carcass characteristics. Ractopamine and organic chromium (picolinate and yeast) supplementation increased the concentration of total polyunsaturated fatty acid. The proportion of α-linolenic fatty acids were higher when the diets were supplemented with ractopamine or chromium yeast. The energy restriction increased the n-6:n-3 ratio and reduced α-linolenic acid concentration. Therefore, ractopamine, chromium picolinate, chromium yeast supplementation, and energetic feed restriction did not affect the growth performance or carcass characteristics but altered the lipid profile of subcutaneous fat in finishing gilts. Ractopamine and organic chromium supplementation increased PUFA in the fat of finishing female pigs.

Abstract Omega-3 long-chain, polyunsaturated fatty acids are essential, so they must be provided through the diet, as their biological synthesis is limited, making it essential to meet their requirements during physiological stages such as pregnancy and lactation. A narrative review was conducted on the effects of omega-3 supplementation during pregnancy and lactation on the fatty acid composition of breast milk in the first months of life. Seven randomized clinical studies were analyzed, showing a significant increase in docosahexaenoic acid (DHA) concentration in breast milk (BM) post-supplementation, compared to control groups. One study evaluated the dose needed to achieve 8 % DHA in erythrocytes and 1 % DHA in BM, reaching these levels with a supplementation close to 1 g of docosahexaenoic acid + eicosapentaenoic acid (EPA). Finally, a trial was found that used supplementation with small lipid contributions (0,59 g α-linolenic acid (ALA)), without generating significant changes in the DHA composition of LM, but in the ALA content. Therefore, it is inferred that omega-3 supplementation beneficially modifies DHA and EPA levels in the composition of BM in pregnant women and during the lactation stage, although further studies are needed to identify doses, times, beneficial effects on development, and more efficient forms of delivery of omega-3 supplementation.

Resumen Los ácidos grasos poliinsaturados de cadena larga omega-3 son esenciales, por lo que deben aportarse a través de la dieta al ser su síntesis biológica limitada; por ello es imprescindible administrarlos para lograr cubrir los requerimientos durante los estadios fisiológicos como el embarazo y la lactancia. Se realizó una revisión narrativa de los efectos de la suplementación de omega-3 durante los periodos de embarazo y lactancia en la composición de ácidos grasos de la leche materna en los primeros meses de vida. En ella se analizaron siete estudios clínicos aleatorizados, de los que se obtuvo un aumento significativo de las concentraciones de ácido docosahexaenoico (DHA) en la leche materna (LM) después de la suplementación, en comparación con los grupos de control. Un estudio evaluó la dosis necesaria para alcanzar un 8 % de DHA en los eritrocitos y un 1 % de DHA en la LM, alcanzándose estos niveles con una suplementación cercana a 1 g de ácido docosahexaenoico + ácido eicosapentaenoico (EPA). Finalmente, se encontró un ensayo que utilizó la suplementación con pequeños aportes de lípidos (0,59 g de ácido α-linolénico (ALA)), sin generar cambios significativos en la composición de DHA de la LM pero sí en el contenido de ALA. Por lo tanto, se infiere que la suplementación con omega-3 modifica de forma beneficiosa los niveles de DHA y EPA en la composición de la LM en las mujeres embarazadas y durante la etapa de lactancia, aunque son necesarios más estudios para identificar las dosis, los tiempos, los efectos beneficiosos sobre el desarrollo y las formas de entrega más eficientes de la suplementación con omega-3.

ABSTRACT Dietary fat influences the modulation of immune functions and inflammatory processes; most of the impact is attributed to long-chain polyunsaturated fatty acids. Essential fatty acids, such as Linoleic Acid (AL) and α-Linolenic Acid (ALA), which must be incorporated in the diet, are precursors of other fatty acids of great importance for the body. ALA, belonging to n-3 family, gives rise to Eicosapentaenoic (EPA) and Docosahexaenoic (DHA) acids. They confer flexibility, fluidity and selective permeability to the membranes, which favor cardiovascular health, reduce the risk of deficiencies in vision and neural development in infants and children, and dementia in older adults; some are precursors in the synthesis of prostaglandins. Effects have also been observed in the prevention and treatment of coronary heart disease, hypertension, diabetes, arthritis, inflammation, autoimmune disorders, and cancer. These effects can be explained through the specific actions of each of them. The objective was to analyze the effect of a butter-based diet, with and without n-3 fatty acid supplementation, on the lipids and serum fatty acid profile of rats in a period of active growth. Wistar rats at weaning received a normo-caloric butter-based diet for 10 days (M). The other groups received the same diet supplemented with 24 mg / day of fish oil (MP) –providing EPA and DHA- or chia oil (MCh)– containing linolenic acid (ALA). The control (C) received a diet according to AIN’93. Total cholesterol and triglycerides were determined by enzymatic methods and the serum fatty acid profile, by gas chromatography. Results: M, MP and MCh groups showed lower levels of linoleic and higher levels of oleic-n-9, compared to C. Only M and MP have low values of ALA. The MP and MCh groups presented high levels of EPA and DHA. Chia oil supplementation is more beneficial than fish oil, increasing serum EPA and DHA along with ALA. Conclusion: Not only the dietary lipids percentage is important but also the fatty acid profile of the source too.

RESUMEN La grasa alimentaria influye en la modulación de las funciones inmunitarias y los procesos inflamatorios; la mayor parte del impacto se atribuye a los ácidos grasos poliinsaturados de cadena larga (AGPI). Los ácidos grasos esenciales (AGE), como el Ácido Linoleico (AL; 18:2n-6) y el Ácido α-Linolénico (AAL; 18:3n-3), que deben ser incorporados con la dieta, son precursores de otros ácidos grasos de gran importancia para el organismo. El AAL, perteneciente a la familia n-3, da origen a los ácidos Eicosapentaenoico (EPA; 20:5n-3) y Docosahexaenoico (DHA; 22:6n-3). Ellos confieren flexibilidad, fluidez y permeabilidad a las membranas, que favorece la salud cardiovascular, reduce el riesgo de deficiencias en la visión y el desarrollo neural de bebés y niños y de demencia en adultos mayores; algunos son precursores en la síntesis de prostaglandinas. También se han observado efectos en la prevención y tratamiento de enfermedades coronarias, hipertensión, diabetes, artritis, inflamaciones, desórdenes autoinmunes y cáncer. Estos efectos pueden explicarse a través de las acciones específicas de cada uno de ellos. El objetivo del estudio fue analizar el efecto de una dieta a base de manteca, con y sin la suplementación de AGPI n-3 sobre los lípidos y perfil de AG séricos, de ratas en período de crecimiento activo. Ratas Wistar al destete, recibieron durante 10 días una dieta normocalórica a base de manteca (M). Los otros grupos recibieron la misma dieta suplementada con 24 mg/día de aceite de pescado (MP) –aportador de EPA y DHA- o aceite de chía (MCh)– que proporciona ácido α-linolénico (AAL). El control recibió dieta según AIN´93. Se determinó colesterol total y triglicéridos por métodos enzimáticos y el perfil de ácidos grasos sérico, por cromatografía gaseosa. Resultados: Los grupos M, MP y MCh mostraron niveles más bajos de linoleico y más altos de oleico serie n-9, comparados con C. Sólo M y MP presentan valores bajos de AAL. Los grupos MP y MCh presentaron altos niveles de EPA y DHA. La suplementación con aceite de chía, es más beneficiosa que con aceite de pescado, incrementando el EPA y DHA sérico junto con el AAL. Conclusión: No sólo es importante el porcentaje de lípidos dietarios que se consumen sino también el perfil de ácidos grasos que componen los alimentos.

Resumo: Sementes de muitas espécies de peônia contêm grande conteúdo de lipídios. No entanto, a exploração de seu potencial para a produção de óleo é dificultada pela falta de informações básicas sobre a biologia do desenvolvimento das sementes. Objetivou-se determinar o acúmulo de vários compostos de reserva durante o desenvolvimento de sementes da espécie Paeonia lactiflora ‘Hangshao’. As sementes foram coletadas em cinco estádios de desenvolvimento: 30 dias após a floração (DAF), 45 DAF, 60 DAF, 75 DAF e 90 DAF. Foram realizadas análises anatômicas e histológicas e o peso de sementes, conteúdo de água, proteínas, amido e ácidos graxos foram determinados. O período de tempo para o completo desenvolvimento das sementes foi de 90 DAF. As sementes estavam fisiologicamente maduras aos 75 DAF. Durante o desenvolvimento das sementes, o conteúdo de amido e de lipídio aumentaram para, em seguida, diminuir, atingindo o conteúdo máximo aos 60 DAF e aos 75 DAF, respectivamente. O teor de proteínas apresentou uma ligeira diminuição e, em seguida, aumentou. Lipídio foi o principal composto de reserva presente nas sementes maduras. Um total de 26 tipos de ácidos graxos foram detectados entre os quais, sete tipos atingiram mais de 100 mg.Kg-1 em sementes de todos os estádios de desenvolvimento. Esses sete ácidos graxos foram ácido palmítico, ácido esteárico, ácido oleico, ácido trans-oleico, ácido linoleico, ácido α-linolenic e ácido erécico. Além disso, o teor de ácido α-linolenic representou mais de 40% do teor total de ácidos graxos em cada estádio.

Abstract: Seeds of many peony species contain a large amount of oil. However, the exploiting of its potential for oil production is hampered by a lack of basic information regarding the developmental biology of the seeds. Our aim was to obtain a detailed relationship between seed development and accumulation of various storage compounds of Paeonia lactiflora ‘Hangshao’ seed. Seeds were collected at five developmental stages including 30 days after flowering (DAF), 45 DAF, 60 DAF, 75 DAF and 90 DAF. Anatomical and histological analysis, seed weight and water content, proteins, starch, and fatty acids contents were determinated. The time span of seed development for P. lactiflora ‘Hangshao’ was 90 DAF. Seeds were physiologically mature by 75 DAF, with maximum dry matter content. During seed development, the starch and lipid content showed an increased and then decrease pattern, while they reached their maximum content differed with starch for 60 DAF and lipid for 75 DAF. Protein content showed a slight decreased and then increased pattern. Lipid was the main storage reserve of mature seeds. A total of 26 kinds of fatty acid were detected and among which, seven kinds was all more than 100 mg.Kg-1 in all developmental seeds. Those seven fatty acids were palmitic acid, stearic acid, oleic acid, trans-oleic acid, linoleic acid, α-linolenic acid, and erucic acid. Besides, the content of α-linolenic acid accounted for more than 40% of the total fatty acid content in each stage.

Resumen Antecedentes: la palma de mil pesos (Oenocarpus bataua) es una especie promisoria, tanto por sus frutos ricos en aceite de excelente condición como por su especial adaptación a suelos pobres. Objetivo: analizar el perfil de ácidos grasos y propiedades fisicoquímicas del aceite de palma de mil pesos. Materiales y métodos: se analizaron las propiedades fisicoquímicas, el porcentaje de saturación con técnicas del AOAC y el perfil de ácidos grasos mediante cromatografía líquida de gases con detector de ionización de llama (CG-FID). Resultados: el aceite analizado tiene un perfil de ácidos grasos parecido al del aceite de oliva, con la siguiente distribución porcentual de ácidos grasos: palmítico (11,9±1,1), oleico (76,1±1), linoleico (3±0,4), α-linolénico (1,9±0,3), con predominio de grasas monoinsaturadas (77,0±1,0 %), moderado aporte de saturadas (18,1±1,2 %) y bajo de poliinsaturadas (4,9±0,6 %), esto último sería la única limitante para utilizarlo como única fuente de grasa para la preparación de alimentos, por lo demás cumple con la norma colombiana para el aceite de palma alto oleico en cuanto al perfil de ácidos grasos y sus características físicoquímicas. Conclusiones: el aceite estudiado es potencialmente comercializable para el consumo humano y tiene beneficios para la salud cardiovascular de los consumidores.

Abstract Background: The thousand peso palm tree (Oenocarpus bataua) is a promising species, both for its oil-rich fruits of excellent properties and for its unique adaptation to poor soils. Objective: Analyze the fatty acid profile and physicochemical properties of oil from the thousand peso palm tree. Materials and Methods: The physicochemical properties and the percentage of saturation ere found using AOAC techniques, and the fatty acid profile was analyzed by liquid gas chromatography with flame ionization detector (GC-FID). Results: The oil analyzed had a fatty acid profile similar to olive oil, with the following percentage distribution of fatty acids: palmitic (11.9±1.1), oleic (76.1±1), linoleic (3±0.4), α-linolenic (1.9±0.3), with a predominance of monounsaturated fats (77.0±1.0%), moderate contribution of saturated (18.1±1.2%) and low polyunsaturated (4.9±0.6%). Only the polyunsaturated profile would constitute a limitation for use as a sole source of fat for food preparation, otherwise thousand peso palm oil complies with the Colombian standard for high oleic palm oil in terms of the fatty acid profile and its physicochemical characteristics. Conclusions: The oil studied is potentially marketable for human consumption and has cardiovascular health benefits for consumers.

RESUMO O objetivo deste estudo foi avaliar o perfil de ácidos graxos (AG) do leite de vacas alimentadas com dietas à base de silagem de milho contendo 0% e 8,9% de glicerina bruta (GB) na matéria seca (MS). Foram utilizadas 18 vacas Holandês x Gir com 48±18 dias em lactação, produzindo 19,8±4,9kg/dia de leite. Utilizou-se delineamento de blocos ao acaso, com nove vacas/tratamento e duas medidas repetidas no tempo, com os resultados analisados por modelos mistos. A inclusão de GB na dieta não alterou a ingestão de MS, mas reduziu os consumos dos AG oleico, linoleico e α-linolênico. Os teores dos AG mirístico, palmítico, rumênico, vacênico, esteárico, oleico, linoleico, α-linolênico e CLA trans-10 cis-12 na gordura do leite foram semelhantes entre dietas. A inclusão de GB reduziu os teores dos AG elaídico e C18:1 trans-10 e aumentou os teores dos AG de cadeia ímpar linear e do ácido láurico. Não houve efeito da inclusão da GB sobre os índices de aterogenicidade e trombogenicidade da gordura do leite. Concluiu-se que a inclusão de glicerina bruta em dieta à base de silagem de milho não afetou a qualidade nutricional da gordura do leite de vacas Holandês x Gir.

ABSTRACT The objective of this study was to evaluate the milk fatty acid (FA) composition of cows fed corn silage-based diets containing 0% and 8.9% of crude glycerin (GB) on a dry matter (DM) basis. Eighteen Holstein x Gyr cows with 48±18 days in milk and producing 19.8±4.9kg milk/day were used in the study. The experimental design was a randomized block with nine cows per treatment and two repeated measures. Results were analyzed using mixed models. The milk fat contents of myristic, palmitic, rumenic, vaccenic, estearic, oleic, linoleic, α-linolenic, and trans-10 cis-12 CLA were similar between diets. Dietary inclusion of GB decreased elaidic and trans-10 C18:1, and increased lauric acid and odd linear-chain FA contents in milk fat. Both atherogenicity and trombogenicity indices were unaffected by GB inclusion. It was concluded that GB inclusion in corn silage-based diets had no effect on the nutritional quality of milk fat from Holstein x Gyr dairy cows.

Abstract The oil obtained from Moringa oleifera seeds is mainly composed of oleic acid and in less proportion by linoleic and α-linolenic acids. It also contains phospholipids and other minority components, like enzymes, alkaloids, and glycosinolates some of which can generate undesirable characteristics and toxicity; therefore, refining processes are recommended for their removal. The aim of this work was to evaluate the effect of chemical refining on acute toxicity, fatty acid composition, and physicochemical properties, and of M. oleifera seed oil obtained from a Mexican variety. The oil was extracted by mechanical pressing of the seeds and then submitted to chemical refining. The crude and refined oils were characterized by determining the following parameters: acute toxicity in a murine model, fatty acid profile; iodine, saponification, and peroxide indexes; titratable acidity; and antioxidant capacity. Results showed that the M. oleifera seed oil did not present acute toxicity in the range of 300-2,000 mg/kg; therefore, could be used for human nutrition. The refining process did not have a significant effect (p < 0.05) on the content of oleic (69%), linoleic (0.74%), and α-linolenic (1.97%) acids. After the refining process, the iodine and saponification indexes increased. In contrast, the peroxide index, acidity, β-carotene content, and antioxidant capacity decreased.

Resumen El aceite de Moringa oleifera está compuesto principalmente de ácido oleico, linoleico y α-linolénico, también contiene fosfolípidos y otros componentes minoritarios, como enzimas, alcaloides y glucosinolatos, compuestos que pueden generar características no deseadas y/o toxicidad, sin embargo, éstos pueden eliminarse mediante un proceso de refinación. El objetivo de este trabajo fue evaluar el efecto de la refinación química sobre la toxicidad aguda, la composición de ácidos grasos, y las propiedades fisicoquímicas del aceite de semilla de M. oleifera de una variedad mexicana, para ésto, el aceite se extrajo por prensado mecánico de las semillas para someterse a refinación química. Al aceite crudo y refinado se les determinó toxicidad aguda probada en un modelo murino, así como también el perfil de los ácidos grasos, los índices de yodo, saponificación y peróxido, además de la acidez, y capacidad antioxidante. Los resultados mostraron que el aceite de semilla de M. oleifera no presentó toxicidad aguda en el intervalo de 300-2,000 mg/kg; por lo que podría ser utilizado para consumo humano. El proceso de refinación no tuvo efecto significativo (p < 0.05) sobre el contenido del ácido oleico (69%), linoleico (0.74%) y α-linolénico (1.97%). Después del proceso de refinación, aumentó el valor del índice de yodo y de saponificación, mientras que el índice de peróxido, la acidez, el contenido de β-caroteno y la capacidad antioxidante disminuyeron.

ABSTRACT Only 30% of households in Mexico present food security, which means a large percentage of households and the population does not meet their needs in terms of macro and micronutrients. Thus, quelites, which are defined as wild edible plants, are an accessible, continuous, economical and adequate source of nutrients. However, quelite consumption in Mexico has been decreasing in response to changes in food preferences and lifestyles, including increased exposure to hypercaloric foods. Therefore, the aim of this work was to discuss the value of quelites as a food source rich in nutrients, proteins, amino acids, minerals (Ca, Mg, Zn), vitamins (E, C) and fiber. We also discuss how quelites are good source of bioactive compounds, such as phenolic acids (caffeic acid, ferulic acid) and flavonoids (quercetin, kaempferol, spinacetin), carotenoids, α-linolenic acid and betalaines. There use have been mainly related to the anti-tumor, antihyperlipidemic and antidiabetic benefits. We further discuss topics related to the culinary traditions of Mexico and the incorporation of quelites in the raw and cooked form in regional markets. The revaluation and the reincorporation of quelites in the diet can help meet nutritional needs, in addition to possibly providing additional health benefits.

RESUMEN Sólo un 30% de los hogares en México, presentan seguridad alimentaria, es decir, un gran porcentaje de los hogares y por ende de la población no satisfacen las necesidades básicas diarias de macro y micronutrimentos. Los quelites, que se definen como plantas silvestres comestibles (hojas, tallos y flores) son una fuente accesible, continua, económica y adecuada de nutrimentos. Sin embargo, su consumo ha disminuido por modificaciones en las preferencias alimentarias, derivadas de los cambios en estilos de vida. El objetivo del presente trabajo fue valorizar a los quelites como fuente de alimento. Los quelites, aportan proteínas, aminoácidos, minerales (Ca, Mg, Zn), vitaminas (E, C) y fibra. Además, son una excelente fuente de compuestos bioactivos, como ácidos fenólicos (ácido cafeico, ferúlico) y flavonoides (quercetina, kaempferol, espinacetina), carotenoides, ácido α-linolénico y betalainas, que presentan elevada actividad antioxidante. Su consumo habitual se ha relacionado con beneficios a la salud, tales como efectos antitumorales, antihiperlipidémicos y antidiabéticos. Los quelites, además de estar disponibles en forma silvestre, forman parte de las tradiciones culinarias de México, incorporados de forma cruda y cocida en los platillos regionales. Por lo tanto, la revalorización y reincorporación de los quelites en la dieta, puede coadyuvar a cubrir las necesidades nutrimentales, en poblaciones con poco acceso o inseguridad alimentaria, además de contribuir a proporcionar efectos adicionales a través de sus compuestos bioactivos.

ABSTRACT. The seed of chia plant (Salvia hispanica) is characterized by a high content of polyunsaturated fatty acids, which is an important source of α-linolenic acid for human and animal consumption. During the harvest of the seed, waste is generated that contains remnants of leaves, stems and some seeds, which is generally discarded. The objective of the present work was to evaluate the effect of chia seed residue (CSR) on protein expression of the rabbit immune system, when added as a supplement in the diets of animals deliberately induced to an intestinal infection. Twenty rabbits (New Zealand × California) were randomly distributed in five treatments and fed five diets with different percentages of CSR inclusion (0, 10, 20, 30 and 40%). Quantification of the relative expression of the anti-inflammatory Interleukin-10 (IL-10) and Tumor Necrosis Factor (TNF-α) genes showed that as CSR inclusion levels increased up to 40%, mRNA expression of IL-10 increased significantly (22.4-fold) with respect to the control, while TNF-α mRNA expression was inversely proportional, where a significant increase (7.47-fold) in mRNA expression was found in the control group. It is concluded that the indirect inclusion of α-linolenic acid through the consumption of CSR induces a positive response in the immune system of the rabbits and represents an alternative for the formulation of rations with nutraceutical effects.

RESUMEN. La semilla de la planta de la chía (Salvia hispánica), se caracteriza por su alto contenido de ácidos grasos poliinsaturados, por lo que es una fuente importante de ácido α-linolénico para consumo humano y animal. Durante la cosecha de la semilla, generan residuos que contiene remanentes de hojas, tallos y semillas, que son desechadas. El objetivo del presente trabajo fue evaluar el efecto del residuo de la cosecha de semilla de chía (RCS) sobre la expresion de proteínas del sistema inmune de conejos, al añadirlo como complemento en las dietas de animales inducidos con infección intestinal. Se distribuyeron al azar veinte conejos (Nueva Zelanda × California) en cinco tratamientos y se alimentaron con cinco dietas con porcentajes de inclusión de RCS de 0, 10, 20, 30 y 40%. La cuantificación de la expresión relativa de los genes interleuquina-10 (IL-10) y factor de necrosis tumoral (TNF-α) mostraron que conforme aumentaron los niveles de inclusión RCS hasta 40%, también aumentó de forma significativa la expresión relativa de IL-10 hasta 22.4 veces con respecto al control, mientras que la expresión relativa de la TNF-α fue inversamente proporcional, presentando la mayor expresión relativa el grupo control con 7.47, por lo que la inclusión indirecta de ácido α-linolénico a través del consumo de RCS inducen una respuesta positiva en el sistema inmune de los conejos y representa una alternativa para la formulación de raciones con efectos nutracéuticos.

The partial substitution of wheat flour for extruded cake of sacha inchi (SI) in six different levels for the elaboration of bread leaf was studied. Mainly evaluating the chemical composition, rheological properties, fatty acid profile, crumb texture, color and sensory evaluation. It has been determined that the incorporation of extruded cake of SI in the formulations significantly increased (p < 0.05) levels of ash, fiber, fat and protein, also decreased the carbohydrate content. The best rheological properties of farinography, amylography and extensography were obtained with the incorporation of 6.3% of SI extruded cake (p < 0.05), which highlights a retention of 3.33% of α-linolenic acid (ω-3), texture increase (61.39 mJ) and darkening in the crumb (L* = 73.13, C* = 16.35, h° = 86.70). Finally, the sensory evaluation reveals that there is no significant difference between the control and the incorporation of 6.3% of extruded cake of SI in the mold loaves for the attributes of color, appearance, aroma, flavor and texture (p < 0.05).

Se estudió la sustitución parcial de harina de trigo por torta extruida de sacha inchi (SI) en seis diferentes niveles para la elaboración de pan de molde. Evaluándose principalmente la composición química, propiedades reológicas, perfil de ácidos grasos, textura de la miga, color y evaluación sensorial. Se ha determinado que la incorporación de la torta extruida de SI en las formulaciones incrementó significativamente (p < 0,05) los niveles de cenizas, fibra, grasas y proteínas, asimismo disminuyó el contenido de carbohidratos. Las mejores propiedades reologicas de farinografía, amilografía y extensografía fueron obtenidas con la incorporación de 6,3 % de torta extruida de SI (p < 0,05), donde se destaca una retención de 3,33 % de ácido α-linolénico (ω-3), aumento de textura (61,39 mJ) y obscurecimiento en la miga (L* = 73,13, C* = 16,35, h° = 86,70). Finalmente, la evaluación sensorial revela que no existe diferencia significativa entre el control y la incorporación de 6,3% de torta extruida de SI en los panes de molde para los atributos de color, apariencia, aroma, sabor y textura (p < 0,05).