Fatty acid composition in pork fat: De-novo synthesis, fatty acid sources and influencing factors – a review

ArticleFats are among the basic nutrients the human organism needs as a source of energy, as well as to grow and regenerate cells, tissues, and organs. Particularly animal fats, with their higher proportion of saturated fatty acids and low content of n-3 fatty acids, are often seen by the public as relatively undesirable food components. Fatty acid (FA) composition of pork is affected by many factors: genotype, breeding, gender and feeding methods. Numerous research teams, therefore, have searched for means of effectively manipulating the chemical composition of animal fats. This paper reviews existing knowledge and means of effectively influencing the fatty acid composition in pig fat, which is a significant component of human food in European countries due to their high consumption of pork. The findings of various authors demonstrate that not only altering of fatty acids sources in animal diets but a range of other factors as well can significantly influence the composition of fatty acids in pig fat and consequently pork quality

Occupational asthma follow-up — which markers are elevated in exhaled breath condensate and plasma?

Objectives: To search for optimal markers in the exhaled breath condensate (EBC), plasma and urine that would reflect the activity/ severity of occupational asthma (OA) after the withdrawal from the exposure to the allergen. Material and Methods: Markers of oxidative stress: 8-iso-prostaglandin F2α (8-isoprostane, 8-ISO), malondialdehyde (MDA), 4-hydroxy-trans-2-nonenale (HNE), cysteinyl leukotrienes (LT) and LTB4 were determined using liquid chromatography and mass spectrometry in 43 subjects with immunological OA (49.3±11.8 years), removed from the exposure to the sensitizing agent 10.5±6.5 years ago; and in 20 healthy subjects (49.0±14.9 years). EBC was harvested both before and after the methacholine challenge test. In parallel, identical markers were collected in plasma and urine. The results were analyzed together with forced expiratory volume in one second (FEV1), blood eosinophils, immunoglobulin E (IgE) and eosinophilic cationic protein (ECP) and statistically evaluated (Spearman rank correlation rS, two- or one-sample t tests and alternatively Kruskal Wallis or pair Wilcoxon tests). Results: Several parameters of lung functions were lower in the patients (FEV1% predicted, MEF25% and MEF50%, Rtot%, p < 0.001). Shorter time interval since the removal from the allergen exposure correlated with higher ECP (rS = 0.375) and lower FEV1%, MEF25% and MEF50% after methacholine challenge (rS = -0.404, -0.425 and -0.532, respectively). In the patients, IgE (p < 0.001) and ECP (p = 0.009) was increased compared to controls. In EBC, 8-ISO and cysteinyl LTs were elevated in the asthmatics initially and after the challenge. Initial 8-ISO in plasma correlated negatively with FEV1 (rS = -0.409) and with methacholine PD20 (rS = -0.474). 8-ISO in plasma after the challenge correlated with IgE (rS = 0.396). Conclusions: The improvement in OA is very slow and objective impairments persist years after removal from the exposure. Cysteinyl LTs and 8-ISO in EBC and 8-ISO in plasma might enrich the spectrum of useful objective tests for the follow-up of OA

Muscle Fibre Types and Their Relation to Meat Quality Traits in Pigs

The authors have been studying various characteristics of muscle fibres and their relationship to the meat quality parameters for many years. However, the conclusions drawn by researchers often differ. A higher proportion of glycolytic IIB fibres in pig muscles is usually related to paler meat with lower water holding capacity. On the other hand the relationship between muscle fibres and meat texture parameters is not clear. Studies using immunohistochemistry methods that allow a more detailed classification of individual muscle fibre types could bring new findings in this area. It would thus be possible to influence muscle fibre type composition in the muscle to achieve the desired meat quality using various extrinsic and intrinsic factors. The main aim of this review is to summarise current knowledge on the description of muscle fibres typology and the effect of their morphological traits on pork meat quality

Safety and Toxicity Counts of Nanocosmetics

The advent of nanotechnology has led to advances in the cosmetic industry and is expected to grow further in the near future. Nanotechnology-driven products cater to the expectations of both consumers and manufactures in terms of better quality and effectiveness along with improved stability and easy scale-up. Several organic and inorganic materials are being utilized for the preparation of nanocosmetics having improved characteristics. At the same time, the safety aspects of nanocosmetics are also being pondered. Physicochemical properties play a significant role in controlling the toxicity of nanomaterials. Several mechanisms have been studied for nanomaterial generated toxicity; out of all, reactive oxygen species, generation is the most important mechanism. This chapter discusses all the relevant aspects which are required for safety and toxicity assessments of nano-ingredients for cosmetic use. Regulatory issues are also discussed because of their relevance in preventing the unforeseen toxicity of nanocosmetics