Differential effects of high dose omega-3 fatty acids on metabolism and inflammation in patients with obesity: eicosapentaenoic and docosahexaenoic acid supplementation.

Background: Obesity is complicated by low-grade chronic inflammation characterised by increases in inflammatory proteins and cells in peripheral blood. It has been known that omega-3 fatty acids (FA) like eicosapentaenoic (EPA) and docosahexaenoic (DHA) could modulate the inflammatory process and improve metabolic markers. Objective: This study aimed to determine the effect of high-dose omega-3 FA on metabolic and inflammatory markers among patients with obesity and healthy volunteers. Methods: This prospective study included 12 women with obesity (body mass index [BMI] ≥ 35.0 kg/m2) and 12 healthy women (BMI < 24.0 kg/m2) who were supplemented with a dose of 4.8 g/day (3.2 g EPA plus 1.6 g DHA) for 3 months followed by no treatment for 1 month. Plasma metabolic and inflammatory markers and levels of mRNA transcripts of CD4+ T lymphocyte subsets were determined monthly. Results: None of the participants exhibited changes in weight or body composition after study completion. EPA and DHA supplementation improved metabolic (insulin, Homeostatic Model Assessment of Insulin Resistance [HOMA-IR], triglyceride [TG]/ high-density lipoprotein [HDL] ratio, TG, and arachidonic acid [AA]/EPA ratio) and tumor necrosis factor-alpha (TNF-α). Moreover, the levels of mRNA transcripts of T CD4+ lymphocyte subsets (TBX21, IFNG, GATA-3, interleukin [IL]-4, FOXP3, IL-10 IL-6, and TNF-α), were down-regulated during the intervention phase. After 1 month without supplementation, only insulin, HOMA-IR and the mRNA transcripts remained low, whereas all other markers returned to their levels before supplementation. Conclusion: Supplementation with high-dose omega-3 FAs could modulate metabolism and inflammation in patients with obesity without weight loss or changes in body composition. However, these modulatory effects were ephemeral and with clear differential effects: short-duration on metabolism and long-lasting on inflammation.

Giant Squid (Dosidicus gigas) Meal in Chicken Diets to Enrich Meat with n-3 Fatty Acids.

The main marketed parts of squid are the mantle, the head with tentacles, and fins. However, when the whole squid does not meet quality standards for human consumption it can be used for broiler feed. The objective of the study was to include giant squid (Dosidicus gigas) meal (GSM) in broiler rations to increase the content of the n-3 fatty acids eicosapentaenoic (EPA), docosapentaenoic (DPA), and docosahexaenoic (DHA) in chicken meat. Two hundred Ross 380 chickens, half male, half female, and one day old, were randomly distributed in a 4x2x2 factorial arrangement. The factors were the treatment (0%, 1.67%, 3.34%, and 5.01% of GSM in the diet), sex, and content of n-3 in the legs with thighs and the breasts. Each treatment had five repetitions with 10 birds each. There were no differences (p > 0.05) in the production parameters for both sexes. The contents of EPA, DPA, and DHA increased in the females and in the legs with thighs (p < 0.05) with GSM. Acceptance for the flavor and texture of meat was higher in the treatment with 1.67% GSM than in the other treatments. It is concluded that GSM is an alternative for increasing the amount of n-3 in chicken meat.

Element concentrations in pelagic Sargassum along the Mexican Caribbean coast in 2018-2019.

The massive influx of pelagic Sargassum spp. (sargasso) into the Mexican Caribbean Sea has caused major deterioration of the coastal environment and has affected the tourism industry as well as livelihoods since 2015. Species of Sargassum have high capacity to absorb metals; thus, leachates of sargasso may contribute to contamination by potentially toxic metals when they drain into the sea and into the groundwater when dumped in inadequate land deposits. Valorization of sargasso would contribute to sustainable management; therefore, knowledge on potentially toxic metal content is necessary to define possible uses of the algae. We present concentrations of 28 elements measured using a non-destructive X-ray fluorescence analyzer (XRF) in 63 samples of sargasso collected between August 2018 and June 2019 from eight localities along ∼370 km long coastline of the Mexican Caribbean Sea. The sargasso tissues contained detectable concentrations of Al, As, Ca, Cl, Cu, Fe, K, Mg, Mn, Mo, P, Pb, Rb, S, Si, Sr, Th, U, V, and Zn. The element concentration in sargasso varied on spatial and temporal scales, which likely depended on the previous trajectory of the pelagic masses, and whether these had (or had not) passed through contaminated areas. Total arsenic concentration varied between 24-172 ppm DW, exceeding the maximum limit for seaweed intended as animal fooder (40 ppm DW) in 86% of the samples. For valorization, we recommend analyses of metal contents as a mandatory practice or avoiding uses for nutritional purposes. The high arsenic content is also of concern for environmental contamination of the sea and aquifer.

Impacto de seis técnicas de cocción sobre la composición de ácidos grasos en marlín (Makaira nigricans) y merluza (Merluccius productus) / Impact of six cooking techniques on fatty acid composition of marlin (Makaira nigricans) and hake (Merluccius productus)

Introducción: el consumo frecuente de pescado aporta beneficios a la salud por su contenido en ácidos grasos n-3. Generalmente se consume cocinado pero la cocción mejora o perjudica la concentración de ácidos grasos(AG), pues son susceptibles a oxidarse por las temperaturas y tiempos de cocción. Objetivos: analizar el efecto de seis técnicas de cocción sobre los lípidos totales (LT) y AG de marlín y merluza y seleccionar la que favorece una mejor conservación de AG de importancia para la salud. Métodos: se sometieron los filetes a diferentes técnicas de cocción: vapor (VA), empapelado papel-aluminio (EA), empapelado hoja-plátano (EP), horno-gas (HG), horno-microondas (HM) y sofrito (SF). Los AG se identificaron por cromatografía de gases/FID. Resultados y discusión: Marlín: el SF aumentó la concentración de LT y el HM la disminuyó. Estadísticamente, los AGS, AGP y EPA + DHA aumentaron con EA, los AGM disminuyeron con EP y aumentaron en el SF. Merluza: el SF aumentó la concentración en todos los grupos de AG, mientras que el VA la disminuyó. Por los valores de AGS, índices de aterogenicidad (IA), trombogenicidad (IT), susceptibilidad a la peroxidación y relación hipocolesterolémica/hipercolesterolémica de los ácidos grasos (HH) encontrados, se sugiere que la merluza es un pescado con mayores beneficios para la salud, independientemente de la técnica que se aplique. Por su contenido en EPA + DHA el marlín parece ser una excelente opción si se cocina en papel aluminio. La técnica de sofrito en ambas especies disminuyó el IA, IT y aumentó significativamente la HH, sin embargo la relación n3/n6 disminuyó. La técnica menos conveniente para ambas especies resultó ser el VA (AU)

Introduction: the regular consumption of fish brings benefits to health due to its content of n-3 fatty acids, but cooking enhances or damages the concentration of fatty acids (FA) since they are susceptible to oxidation by temperatures and cooking times. Objectives: to analyze the effect of six cooking techniques on total lipids (TL) and (FA) content in marlin and hake and select which one helps the best conservation of health beneficial FA. Methods: fillets were subjected to different cooking techniques: steam (ST), foiled-aluminum-paper (FAP), foiled-banana-leaf (FBL), gas-oven (GO), microwave-oven (MO) and fried-lightly (FL). FA were identified by gas chromatography/FID. Results and discussion: Marlin: FL increased the concentration of TL and MO decreased it. Statistically, PUFA, SFA and EPA + DHA increased with FAP, MUFA decreased with FBL and increased in FL. Hake: FL increased concentration in all groups of FA while ST decreased it. SFA values and index of atherogenicity (IA), thrombogenicity (IT), peroxidisability and hipocolesterolemic/hipercolesterolemic fatty acid ratio (HH) found, suggested that hake is a fish with greater health benefits, regardless of the technique you employ. By its EPA + DHA content, marlin seems to be an excellent choice if cooked FAP. FL technique in both species decreased the IA, IT and significantly increased the HH; however n3/n6 ratio decreased. ST seems to be the least desirable cooking technique for both species (AU)

[IMPACT OF SIX COOKING TECHNIQUES ON FATTY ACID COMPOSITION OF MARLIN (MAKAIRA NIGRICANS) AND HAKE (MERLUCCIUS PRODUCTUS)]. / IMPACTO DE SEIS TÉCNICAS DE COCCIÓN SOBRE LA COMPOSICIÓN DE ÁCIDOS GRASOS EN MARLÍN (MAKAIRA NIGRICANS) Y MERLUZA (MERLUCCIUS PRODUCTUS).

INTRODUCTION: the regular consumption of fish brings benefits to health due to its content of n-3 fatty acids, but cooking enhances or damages the concentration of fatty acids (FA) since they are susceptible to oxidation by temperatures and cooking times. OBJECTIVES: to analyze the effect of six cooking techniques on total lipids (TL) and (FA) content in marlin and hake and select which one helps the best conservation of health beneficial FA. METHODS: fillets were subjected to different cooking techniques: steam (ST), foiled-aluminum-paper (FAP), foiled- banana-leaf (FBL), gas-oven (GO), microwave-oven (MO) and fried-lightly (FL). FA were identified by gas chromatography/FID. RESULTS AND DISCUSSION: Marlin: FL increased the concentration of TL and MO decreased it. Statistically, PUFA, SFA and EPA + DHA increased with FAP, MUFA decreased with FBL and increased in FL. Hake: FL increased concentration in all groups of FA while ST decreased it. SFA values and index of atherogenicity (IA), thrombogenicity (IT), peroxidisability and hipocolesterolemic/ hipercolesterolemic fatty acid ratio (HH) found, suggested that hake is a fish with greater health benefits, regardless of the technique you employ. By its EPA + DHA content, marlin seems to be an excellent choice if cooked FAP. FL technique in both species decreased the IA, IT and significantly increased the HH; however n3/n6 ratio decreased. ST seems to be the least desirable cooking technique for both species.

Introducción: el consumo frecuente de pescado aporta beneficios a la salud por su contenido en ácidos grasos n-3. Generalmente se consume cocinado pero la cocción mejora o perjudica la concentración de ácidos grasos(AG), pues son susceptibles a oxidarse por las temperaturas y tiempos de cocción. Objetivos: analizar el efecto de seis técnicas de cocción sobre los lípidos totales (LT) y AG de marlín y merluza y seleccionar la que favorece una mejor conservación de AG de importancia para la salud. Métodos: se sometieron los filetes a diferentes técnicas de cocción: vapor (VA), empapelado papel-aluminio (EA), empapelado hoja-plátano (EP), horno-gas (HG), horno-microondas (HM) y sofrito (SF). Los AG se identificaron por cromatografía de gases/FID. Resultados y discusión: Marlín: el SF aumentó la concentración de LT y el HM la disminuyó. Estadísticamente, los AGS, AGP y EPA + DHA aumentaron con EA, los AGM disminuyeron con EP y aumentaron en el SF. Merluza: el SF aumentó la concentración en todos los grupos de AG, mientras que el VA la disminuyó. Por los valores de AGS, índices de aterogenicidad (IA), trombogenicidad (IT), susceptibilidad a la peroxidación y relación hipocolesterolémica/ hipercolesterolémica de los ácidos grasos (HH) encontrados, se sugiere que la merluza es un pescado con mayores beneficios para la salud, independientemente de la técnica que se aplique. Por su contenido en EPA + DHA el marlín parece ser una excelente opción si se cocina en papel aluminio. La técnica de sofrito en ambas especies disminuyó el IA, IT y aumentó significativamente la HH, sin embargo la relación n3/n6 disminuyó. La técnica menos conveniente para ambas especies resultó ser el VA.

Effect of CLA supplementation to low-protein diets on the growth performance, carcass characteristics, plasma urea nitrogen concentration, and fatty acid profile in the meat of pigs

To analyze the effect of conjugated linoleic acid (CLA) on the meat of pigs (0,1%) and three crude protein (CP) levels (nursery: 20.5, 16.0, 14.5%; growing: 16, 14.5, 11.5%; and finishing: 14.0, 12.5, 11% CP), studies were conducted with 36 hybrid (Yorkshire×Landrace×Duroc) barrows (17.3-83.5 kg), which were individually penned and allotted in a completely randomized design in a factorial (2×3) arrangement for 84 d. The analysis by phases indicated that CP level affected some variables. Average daily gain, average daily feed intake, fat free lean gain, backfat thickness, longissimus muscle area and final body weight were reduced (P≤0.05) feeding the lowest CP diet in nursery and growing pigs. Plasma urea nitrogen concentration was also lower (P≤0.05) in the growing and finishing phases when fed the lowest CP level. The global analysis showed that all the analyzed variables (except feed gain ratio, lean meat percentage and plasma urea nitrogen concentration) were reduced (P≤0.05) in the pigs fed low-protein diets; plasma urea nitrogen concentration tended to be lower (P=0.07) when CP was reduced. The fatty acid profile of the meat (semimembranosus and longissimus muscles) indicated that CLA addition increased CLA isomers and total saturated fatty acids, and reduced the total monounsaturated fatty acids (P≤0.05). α-Linolenic acid was lowered in longissimus muscle of pigs fed LPD (P=0.08). These results indicated that reducing the crude protein concentration in the diet of fattening pigs from 20.5 to 16.0% in nursery phase; from 16.0 to 14.5% in growing stage; and from 14.0 to 12.5% in finishing pigs, did not negatively affect the growth performance, nor carcass characteristics. The results also showed that the addition of CLA did not improve pig response and the concentration of unsaturated fatty acids and total lipids altered the feeding LPD.

[Marine algae of Baja California Sur, Mexico: nutritional value]. / Algas marinas de Baja California Sur, México: valor nutrimental.

The Baja California Peninsula is one of the richest regions of seaweed resources in México. The objective of this study was to determine the chemical composition of some marine algae species of Baja California Sur, with an economical potential due to their abundance and distribution, and to promote their use as food for human consumption and animal feeding. The algae studied were Green (Ulva spp., Enteromorpha intestinalis, Caulerpa sertularoides, Bryopsis hypnoides), Red (Laurencia johnstonii, Spyridia filamentosa, Hypnea valentiae) and Brown (Sargassum herporizum, S. sinicola, Padina durvillaei, Hydroclathrus clathrathus, Colpomenia sinuosa). The algae were dried and ground before analysis. In general, the results showed that algae had a protein level less than 11%, except L. johnstonii with 18% and low energy content. The ether extract content was lower than 1%. However, the algae were a good source of carbohydrates and inorganic matter.

El efecto del Bacillus toyoi sobre el comportamiento productivo en pollos de engorda / The effect of Bacillus toyoi on broilers performance

Con la finalidad de evaluar el efecto del probiótico (Bacillus toyoi 1010 esporas/g) sobre el comportamiento productivo en pollos de engorda se realizaron dos experimentos. En el experimento 1 se utilizaron 640 pollos mixtos Arbor Acres de un día de edad. Se empleó un diseño con arreglo factorial 2 x 2, un factor fue el nivel de probiótico (0 y 50 ppm ) y el otro el sistema de alimentación (con y sin restricción en el tiempo de acceso al alimento) de los ocho a los 42 días de edad. Los resultados en 49 días para ganancia de peso fueron diferentes (P< 0.05); se encontró efecto a la adición del probiótico (2 409 vs 2 344 g). Los aumentos de peso fueron mayores en el sistema de alimentación ad libitum que en los restringidos (P< 0.05) (2 418 vs 2 336 g). En consumo sólo existió diferencia (P< 0.05) en cuanto al sistema de alimentación, con mayor consumo en los pollos alimentados ad libitum (4 974 vs 4 733 g). En conversión alimentaria no existió diferencia (P> 0.05) entre los sistemas de alimentación (2.08 ad libitum y 2.06 restringido), ni para la adición del probiótico (2.06, 2.06 ). La mortalidad general y por síndrome ascítico (SA) fue mayor (P< 0.05) en los animales que comieron ad libitum en comparación con los que tuvieron restricción alimentaria (9.55 por ciento, 2.45 por ciento, 4.51 por ciento y 1.45 por ciento, respectivamente). Hubo efecto (P< 0.05) a la adición del probiótico en SA (0.90 vs 5.07 por ciento), con menor mortalidad. Para el experimento 2, se emplearon 360 pollos machos Arbor Acres de un día de edad en cuatro tratamientos con tres repeticiones de 30 pollos cada uno. Se utilizó un diseño con diferentes niveles del probiótico (0, 50,100 y 150 ppm). Los resultados en 49 días para ganancia de peso mostraron un efecto lineal (P< 0.05) a la adición del probiótico (2 258, 2 321, 2 376 y 2 433 g). Para consumo (4 648, 4 802, 4 782 y 4 843 g), conversión (2.06, 2.07, 2.01 y 1.99 ), mortalidad general (10.4 por ciento, 7.5 por ciento, 9.6 por ciento y 5.4 por ciento) y mortalidad por SA (6.43 por ciento, 3.20 por ciento, 6.43 por ciento y 3.20 por ciento), no existió diferencia entre los tratamientos (P> 0.05). Los resultados de este trabajo indicaron que el probiótico adicionado a la dieta para pollos de engorda mostró tener un efecto promotor del crecimiento y disminuyó la mortalidad por SA.