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Biotechnology for the production of nutraceuticals enriched in conjugated linoleic acid: II. Multiresponse kinetics of the hydrolysis of corn oil by a Pseudomonas sp. lipase immobilized in a hollow-fiber reactor.

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The hydrolysis of corn oil in the presence of a lipase from Pseudomonas sp. immobilized within the walls of a hollow-fiber reactor was studied at 30 degrees C. To assess the selectivity of this immobilized enzyme, the effluent concentrations of five different free fatty acids were measured using

Effects of supplemental rumen-protected conjugated linoleic acid or corn oil on fatty acid composition of adipose tissues in beef cattle.

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Thirty-six Angus x Hereford heifers (365 +/- 60 kg) were used to determine the effects of supplemental dietary lipid sources on fatty acid composition of i.m., perianal (p.a.), and s.c. lipid depots. Lipid was supplied to diets as either corn oil or a rumen-protected conjugated linoleic acid (CLA)

Biotechnology for the production of nutraceuticals enriched in conjugated linoleic acid: I. Uniresponse kinetics of the hydrolysis of corn oil by a pseudomonas sp. lipase immobilized in a hollow fiber reactor

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The kinetics of the hydrolysis of corn oil in the presence of a lipase from Pseudomonas sp. immobilized within the walls of a hollow fiber reactor can be modeled in terms of a three-parameter rate expression. This rate expression consists of the product of a two-parameter rate expression for the

The palatability of corn oil and linoleic acid to mice as measured by short-term two-bottle choice and licking tests.

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Free fatty acids (FFAs) were reported to be recognized in the oral cavity and possibly involved in fatty foods recognition. To understand the importance of oil recognition in the oral cavity, we investigated the effect of various concentrations of a fatty acid or corn oil on fluid intake as well as

A comparison of the effects of feeding linoleic acid-rich lecithin or corn oil on cholesterol absorption and metabolism in the rat.

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Either purified soya phosphatidylcholine (lecithin) or triacylglycerol (corn oil) were fed to rats on a diet containing 0.5% cholesterol. The diets contained similar amounts of linoleic acid. The effects of the two preparations on (a) serum cholesterol concentrations, (b) fatty acid profiles, (c)

Concentration-dependent antioxidant activities of conjugated linoleic acid and α-tocopherol in corn oil.

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BACKGROUND Antioxidants prevent rancidity (lipid peroxidation) and natural antioxidants, e.g., α-tocopherol, likely provide additional value to oil-based food products because of their health benefits. Conjugated linoleic acid (CLA) has potential health benefits and may exhibit antioxidant

Effect of high-oil corn or added corn oil on ruminal biohydrogenation of fatty acids and conjugated linoleic acid formation in beef steers fed finishing diets.

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Three Angus steers (410 kg) cannulated in the proximal duodenum were used in a replicated 3 x 3 Latin square to evaluate the effects of dietary lipid level and oil source on ruminal biohydrogenation and conjugated linoleic acid (CLA) outflow. Dietary treatments included: 1) typical corn (TC; 79.2%

Ethanol and dietary unsaturated fat (corn oil/linoleic acid enriched) cause intestinal inflammation and impaired intestinal barrier defense in mice chronically fed alcohol.

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Alcohol and dietary fat both play an important role in alcohol-mediated multi-organ pathology, including gut and liver. In the present study we hypothesized that the combination of alcohol and dietary unsaturated fat (USF) would result in intestinal inflammatory stress and mucus layer alterations,

Positional distribution of fatty acids in triacylglycerols from subcutaneous adipose tissue of pigs fed diets enriched with conjugated linoleic acid, corn oil, or beef tallow.

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This study was conducted to determine the effects of dietary beef tallow, corn oil, and conjugated linoleic acid (CLA) on the distribution of fatty acids among positions within triacylglycerols. Crossbred barrows (n=6 per treatment group) received diets containing 1.5% beef tallow, 1.5% corn oil, or

Effects of supplemental rumen-protected conjugated linoleic acid or corn oil on lipid content and palatability in beef cattle.

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Thirty-six Angus x Hereford heifers were used in a 3 x 2 factorial (3 dietary treatments; 2 supplementation times) to examine the effect of dietary lipid supplementation on lipid oxidation, lipid composition, and palatability of ribeye steaks and ground beef. Lipid was supplied in the diets as corn

THE DEPOSITION OF LINOLEIC ACID IN RATS FED CORN OIL.

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Relationship between fatty acid profile and vitamin E content in maize hybrids (Zea mays L.).

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The balance between the vitamin E (tocochromanols) and polyunsaturated fatty acid (PUFA) contents mainly determines the susceptibility to lipid peroxidation and the storage stability of corn oil. In 1997, field experiments were conducted at two different locations to evaluate a collection of 30 corn

Isolipidic additions of fat from corn germ, corn distillers grains, or corn oil in dairy cow diets.

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Eight multiparous and 8 primiparous Holstein cows were used in a replicated 4 x 4 Latin square design with 4-wk periods to determine the effects on dairy cow performance of feeding corn germ (CG) compared with dried distillers grains with solubles (DDGS) or corn oil (CO). Four isolipidic dietary

Docosahexaenoic acid status of term infants fed breast milk or infant formula containing soy oil or corn oil.

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The objective of this study was to compare circulating lipid docosahexaenoic acid [22:6(n-3), DHA] levels in term infants fed a powdered (CORN oil) or liquid (SOY oil) infant formula or human milk (HM). Infants whose mothers chose not to breast feed were randomly assigned to the CORN or SOY formula

Beneficial effects of conjugated linoleic acid and exercise on bone of middle-aged female mice.

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Conjugated linoleic acids (CLA) are a group of polyunsaturated fatty acids that has recently been shown to have several beneficial effects on different diseases, including prevention of bone loss. The important feature of CLA is to reduce fat mass, thereby reducing body weight significantly.

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