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Potential of omega-3 and conjugated fatty acids to control microglia inflammato...

High-fat diet-induced obesity detrimentally affects brain function by inducing chronic low-grade inflammation. This neuroinflammation is, at least in part, likely to be mediated by microglia, which are the main immune cell population in the brain. Microglia express a wide range of lipid-sensitive receptors and their activity can be modulated by fatty acids that cross the blood-brain barrier. Here, by combining ...

Stability of a lyophilized milk enriched with microbial CLA/CLNA

Conjugated linoleic (CLA) and conjugated linolenic (CLNA) acids have been described with potential bioactive properties. Due limited availability in their natural sources (e.g. ruminants’ milk and meat or vegetable oils), in situ microbial production in dairy products may potentially improve CLA/CLNA daily intake. Several probiotic strains have been reported to produce CLA/CLNA isomers using linoleic (LA) and a...

The role of saturated and polyunsaturated fatty acids in microglia modulation

Study of inflammation mediated by fatty acids in a microglia cell model - the o...

Study of inflammation mediated by lipids in a Microglia Cell Model to deepen in...

Impact of different thermal treatments and storage conditions on the stability ...

Okara is the byproduct obtained from tofu or soymilk production process. It has a rich nutritional composition, especially in fibers, proteins and lipids. Stabilization processes are required to assure its efficient and safe use, because there are few studies on okara. The main objective of this study was to evaluate the chemical composition (protein, fiber, lipids, ash and isoflavones), microbiological stabili...

Sterol and fatty acid profile in negrinha and santulhana varietal olive oils fr...

Optimization of linoleic acid emulsion preparation to reduce substrate losses a...

Characterization of potential CLA-producing strains according to LA tolerance

Introduction: Linoleic acid (LA) present in ruminants diet goes through a series of reactions within the rumen, called the biohydrogenation pathway. This pathway ends up converting LA to stearic acid (C18), but several intermediate products are formed, such as conjugated linoleic acid (CLA) isomers, which have been extensively studied for their potential bioactive properties1,2. Different ruminal bacteria are i...

In situ CLA and CLNA production: a potential strategy to elaborate food product...

Conjugated linoleic acid (CLA) and, more recently, conjugated linolenic acid (CLNA) isomers have shown potential to be applied as new functional ingredients, given its bioactive potential to exert benefits to human health. These fatty acids are naturally produced by rumen bacteria that convert linoleic acid (LA) and linolenic acid (LNA) into their conjugated forms. However, strains of lactobacilli, bifidobacter...