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Background: Monoacetyldiglycerides (MAcDG), are acetylated triglycerides (TG) and an emerging class of bioactive or functional lipid with promising nutritional, medical, and industrial applications. A major challenge exists when analyzing MAcDG from other subclasses of TG in biological matrices, limiting knowledge on their applications and metabolism. Methods: Herein a multimodal analytical method for resolution, identification, and quantitation of MAcDG in biological samples was demonstrated based on thin layer chromatography-flame ionization detection complimentary with C30-reversed phase liquid chromatography-high resolution accurate mass tandem mass spectrometry. This method was then applied to determine the MAcDG molecular species composition and quantity in E. solidaginis larvae. The statistical method for analysis of TG subclass composition and molecular species composition of E. solidaginis larvae was one-way analysis of variance (ANOVA). Results: The findings suggest that the proposed analytical method could simultaneously provide a fast, accurate, sensitive, high throughput analysis of MAcDG from other TG subclasses, including the fatty acids, isomers, and molecular species composition. Conclusion: This method would allow for MAcDG to be included during routine lipidomics analysis of biological samples and will have broad interests and applications in the scientific community in areas such as nutrition, climate change, medicine and biofuel innovations. [ABSTRACT FROM AUTHOR]

Ruminant meats contain functional lipids including fatty acid esters of hydroxy fatty acids (FAHFA), diglycerides (DG), monoacetyldiglycerides (MAcDG) and medium chain triglycerides (McTG) whose consumption in the normal diet can confer benefits for consumer health. However, very little is known concerning how meat processing techniques such as marination and grilling affect the quantity and quality of these functional lipids in ruminant meats. We used ultra high-performance liquid chromatography coupled to high resolution accurate mass tandem mass spectrometry (UHPLCHRAM-MS/MS) to show how grilling following marination with either India or Wheat ale unfiltered beer-based marinades affected the quantity and quality of these functional lipids in ruminant meats. We observed MAcDG was completely degraded in grilled meats. Both unfiltered beer-based marinades retained higher (p < 0.05) levels of FAHFA, DG and McTG in grilled meats compared to their unmarinated counterparts. Furthermore, India ale-based marinade was more effective (p < 0.05) compared to Wheat ale-based marinade in preserving these lipids in marinated grilled beef and moose meat. Significantly, strong correlations between antioxidants, polyphenols and oxygenated terpenes present in the marinades and preserved lipid molecular species appear to suggest that antioxidants, polyphenols, and oxygenated terpenes present in the marinades could be associated with preservation of these functional lipids in the grilled meats. These findings appear to suggest that marination could preserve some of these functional lipids with India ale-based marination proving to be more effective. However, further work is required to better improve the retention of MAcDG in grilled ruminant meats. This could potentially increase consumption of FAHFA, DG, MAcDG and McTG in the diet and thereby promote consumer health. [ABSTRACT FROM AUTHOR]

Plasmalogens are important phospholipids essential for maintaining cardiovascular and brain health. Ruminant meats are excellent dietary sources of plasmalogens. Globally, grilling remains a popular technique for preparing meats. However, little is known concerning how marination affects retention and quality of plasmalogens in grilled ruminant meats. Here we present information on effects of two unfiltered beer-based marinades infused with herbs and spices on plasmalogens in grilled beef and moose meats. Although total plasmalogen contents of marinated grilled meats were lower compared to unmarinated controls; compositionally, wheat ale- and India session ale-based marinades retained higher levels of PUFA plasmalogen PC (phosphatidylcholine) and PE (phosphatidylethanolamine) species enriched with ω3 and ω6 fatty acids in grilled moose meats. In grilled beef, significantly higher levels of plasmalogen PC species enriched with monounsaturated fatty acids (MUFA) and PUFA were retained by Wheat ale-based marinade. Furthermore, strong positive correlations were observed between antioxidants, polyphenols, oxygenated terpenes and plasmalogens retained in the marinated grilled meats which contrasted negative correlations with total oxidation status of the marinated grilled meats. These findings appear to suggest that the phenolics, oxygenated terpenes and antioxidants present in the beer-based marinades preserved these plasmalogens in marinated meats against degradation during grilling. In view of the benefits associated with plasmalogens and essential fatty acid consumption, marination of beef and moose meats with unfiltered beer-based marinades could be useful for retaining MUFA and PUFA-enriched plasmalogens, as well as preserving the nutritional quality of grilled beef and moose meats. [ABSTRACT FROM AUTHOR]

The addition of phosphonate stabilized carbon nucleophiles to acyclic (pentadienyl)iron(1+) cations proceeds predominantly at an internal carbon to afford (pentenediyl)iron complexes. Those complexes bearing an electron withdrawing group at the σ-bound carbon (i.e., 13 / 14 ) are stable and isolable, while complexes which do not contain an electron withdrawing group at the σ-bound carbon undergo CO insertion, reductive elimination and conjugation of the double bond to afford cyclohexenone products ( 21 / 22 ). Deprotonation of the phosphonate 13 / 14 or 21 and reaction with paraformaldehyde affords the olefinated products. This methodology was utilized to prepare oxygenated carvone metabolites (±)- 25 and (±)- 26 . [ABSTRACT FROM AUTHOR]

The reaction of tricarbonyl(3-methylpentadienyl)iron(1+) cation ( 7) with stabilized carbon nucleophiles affords 4-methyl-5-substituted cyclohexenones. Reaction of 7 with sodium bis[(+)-2-phenylcyclohexyl]malonate afforded a mixture of diastereomers ( de = 60 %); the diastereomeric allylic alcohols resulting from Luche reduction of this mixture were separable by column chromatography. Issues in diastereoselectivity in approaches to synthons for the A-ring of the tachysterols from these cyclohexenones are reported. [ABSTRACT FROM AUTHOR]

Anaerobic liquid dairy digestate is a by-product of dairy waste anaerobic digestion from dairy operations and is associated with environmental risks if not handled properly, particularly nutrient leaching losses, water contaminations, and greenhouse gas emissions. We tested the applications of anerobic digestate (AD) as a biofertilizer and water source in greenhouse vegetable production to integrate food production and industry waste management for sustainable environments. We used a deep water culture system to assess the effects of AD effluent alone, inorganic nutrient solution (NS), and a combination of AD and NS on the growth, yield, and phytonutrient profile and heavy metal contamination assessment of hydroponically produced lettuce. Lettuce produced in AD had a lower leaf area, total chlorophyll content, and fresh biomass; however, it displayed significantly higher chicoric acid (200%), chlorogenic acid (67%), luteolin (800%), quercetin-3-O-β-d-glucuronide (378%), quercetin-3-glucoside (200%), quercetin-3-O-(6″-O-malonyl)-β-D-glucoside (1077%), folate (248%), pantothenic acid (200%), total phenolics (111%), total antioxidants (44%), and soluble sugars (253%) compared to control (inorganic feed). The AD-produced lettuce also showed significantly lower heavy metal bioaccumulation risks associated with the human consumption. Based on various results, we may conclude that AD utilization in hydroponics can offer a sustainable solution to harvest a better lettuce yield, higher phytonutrients, and environmental benefits. [ABSTRACT FROM AUTHOR]

• Big game cervids are excellent natural sources of plasmalogens. • The lipid profile is distinctive for moose and caribou skeletal muscle tissues. • Cervid meat or antlers could be used as potential ingredients in plasmalogen supplements. • Alternative uses as natural sources of plasmalogen. Plasmalogen deficiency is associated with increased risks for diabetes mellitus, cancer, cardiac and respiratory diseases, and more recently Alzheimer's disease (AD). Diet remains one of the most important sources of plasmalogen for humans. There is increasing interest in finding unique natural sources of plasmalogen to be used in the development of functional foods, as well as to improve plasmalogen intake during normal food consumption. Big game cervids meat is gaining popularity as a superior source of protein with enhanced levels of functional lipids. Herein, we show that moose (Alces alces) and caribou (Rangifer tarandus) contain high levels of plasmalogens in their polar lipid composition, e.g., 50–59 % of plasmalogen phosphatidylcholine (pPC) and 56–61 % plasmalogen phosphatidylethanolamine (pPE). Caribou was found to be rich in plasmalogen pPC content (59 %), while moose was dominant in plasmalogen pPE content (61 %). Moose meat is characterized by having ten-folds higher concentration of lyso-plasmalogen pLPE at 417 ± 55 μg/g as compared to 42 ± 4 μg/g and 36 ± 7 μg/g in caribou meat and moose antler, respectively. The phospholipid composition with high plasmalogen content reported in caribou and moose meat/antler suggests that they may serve as natural dietary sources of plasmalogens during normal food consumption. [ABSTRACT FROM AUTHOR]

Ruminant meats contain ester and ether-linked phosphatidylcholines-(PC) and phosphatidylethanolamines-(PE) enriched with ω3 and ω6 polyunsaturated fatty acids-(PUFA) essential for human health and nutrition. Oxidative degradation of these lipids during grilling compromises meat quality and safety. The effect of marinades containing unfiltered session ales, herbs and spices on these lipids in grilled beef and moose meat was investigated in current study. Marination preserved (P < 0.05) ester and ether linked PUFA-enriched PC and PE in moose, and PUFA-enriched ether PC and diacyl PE in beef against oxidative degradation. Furthermore, India ale-based marinated meats retained higher (P < 0.05) PUFA-enriched lysophosphatidylcholines-(LPC) and lysophosphatidylethanolamines-(LPE) compared to Wheat ale-based marinated meats. The preserved PUFA-enriched lipids were positively correlated with phenolics, oxygenated terpenes, and antioxidants present in the marinades, and negatively correlated to oxidation status. These findings appear to suggest that unfiltered beer-based marination could be a useful precooking technique to increase dietary access and consumption of essential fatty acids while preserving grilled meat nutritional quality and safety. • Marination preserved PUFA ether and ester PC and PE lipids in grilled moose meats. • Marination retained PUFA ePC, ePE, dPE, LPC, and LPE lipids in grilled beef. • PUFA PC and PE contained ω3 and ω6 fatty acids essential for health and nutrition. • Preserved PUFA lipids strongly associated with antioxidants, polyphenols, terpenes. • Marination suppressed oxidation of PUFA ether and ester PC and PE in grilled meats. [ABSTRACT FROM AUTHOR]

Grilled meat consumption is associated with exposure to carcinogenic compounds and increased risk factors for cancers. We investigated the efficacy of novel formulations of unfiltered India session ale and Wheat ale based-marinades enhanced with antioxidant-rich herbs and spices to suppress formation of carcinogenic heterocyclic amines (HCAs) while protecting anticarcinogenic conjugated linoleic acids (CLAs) from lipid oxidation in grilled ruminant meats. Both formulations significantly enhanced the polyphenolic content of grilled beef by 54–71% and moose meat by 178–314% compared to their unmarinated controls. The antioxidant activities increased by 57–96% and 58–139% with concomitant suppression of total conjugated linoleic acid oxidation by 30–37% and 432% in grilled beef and moose meats respectively compared to their unmarinated counterparts. Furthermore, 88–97% of HCA suppression and 61–71% of CLAs retention came from phenolics in the marinades. This system could be useful for reducing the risk factors associated with red meat consumption while promoting health. • Novel beer marinates retained high levels of meat anti-carcinogenic linoleic acids. • Marination significantly suppressed formation of carcinogenic heterocyclic amines. • The novel beer marinades enhanced the antioxidant and phenolic content of meats. • Marination with beer marinades suppressed lipid oxidation in grilled meats. • Session beers are novel sources of dietary phenols and antioxidants. [ABSTRACT FROM AUTHOR]

• Grilling is a cooking method that could modify the grilled meat quality and safety. • Unfiltered beer based marinades effect on grilled meat quality and safety is studied. • The volatile profile of grilled beef and moose was studied by SPME-GC/MS. • Unmarinated meat showed higher lipid oxidation and Maillard products content. • Volatile terpene content and the antioxidant activity was significantly correlated. Ruminant meat is considered an excellent source of proteins, dietary fatty acids and essential minerals. Grilling is a popular cooking method; however, the high temperatures employ could modify the grilled meat quality and safety. In this study, the effects of novel beer-based marinades infused with herbs and spices on the quality, safety, and sensory perception of grilled beef and moose meat is examined. Unmarinated meat showed high content of volatile lipid oxidation and Maillard reaction products compared to the marinated samples, which contained higher number and abundance of terpenes and sulfur based compounds. Strong relationships between Maillard products and heterocyclic amines formation, as well as between volatile terpenes and the lipophilic antioxidant activity, were observed in the grilled meats. The findings suggest the unfiltered beer-based marinades were effective in reducing lipid oxidation and Maillard reaction compounds formation, while improving the nutritional quality, safety and sensory preference of grilled ruminant meats. [ABSTRACT FROM AUTHOR]

The synthesis of 3-methyl-4-substituted cyclohexenones by reaction of stabilized carbon nucleophiles derived from activated methylene compounds with 3-methylpentadienyl cation is described. [ABSTRACT FROM AUTHOR]

Background: In Sahelian Africa, the risk of malaria increases with the arrival of the rains, particularly in young children. Following successful trials, the World Health Organization (WHO) recommended the use of seasonal malaria chemoprevention (SMC) in areas with seasonal peak in malaria cases. This study evaluated the pilot implementation of SMC in Northern Ghana. Methods: Fourteen communities each serving as clusters were selected randomly from Lawra District of Upper West Region as intervention area and West Mamprusi District in the Northern Region as the non-intervention area. The intervention was undertaken by the National Malaria Control Programme in collaboration with regional health directorates using sulfadoxine-pyrimethamine plus amodiaquine and standard WHO protocols. Before and after surveys for malaria parasitaemia and haemoglobin levels as well as monitoring for malaria morbidity and mortality were undertaken. Results: At the end of the intervention, participant retention was 92.9% (697/731) and 89.5% (634/708) in the intervention and the non-intervention areas, respectively. The proportion of children with asexual parasites reduced by 19% (p = 0.000) in the intervention and increased by 12% (p = 0.000) in the non-intervention area. Incidence rates of severe malaria were 10 and 20 per 1000 person-years follow up in the intervention and comparison areas, respectively with P.E of 45% (p = 0.62). For mild malaria, it was 220 and 170 per 1000 person-years in intervention and comparison area, respectively with PE of - 25% (p = 0.31). The proportion of children with anaemia defined as Hb< 11.0 g/dl reduced from 14.2% (52.8–38.6%) in the intervention area as compared to an increase of 8.1% (54.5% to 62.6) the non-intervention arm, Mean Hb reduced by 0. 24 g/dl (p = 0.000) in the non-intervention area and increased of 0.39 g/dl (p = 000) in the intervention area. Conclusions: The feasibility and effectiveness of SMC introduction in Northern Ghana was demonstrated as evidenced by high study retention, reduction in malaria parasitaemia and anaemia during the wet season. [ABSTRACT FROM AUTHOR]

White chanterelles (Basidiomycota), lacking the orange pigments and apricot-like odour of typical chanterelles, were found recently in the Canadian provinces of Québec (QC) and Newfoundland & Labrador (NL). Our phylogenetic analyses confirmed the identification of all white chanterelles from NL and QC as Cantharellus enelensis; we name these forma acolodorus. We characterized carotenoid pigments, lipids, phenolics, and volatile compounds in these and related chanterelles. White mutants of C. enelensis lacked detectable β-carotene, confirmed to be the primary pigment of wild-type, golden-orange individuals, and could also be distinguished by their profiles of fatty acids and phenolic acids, and by the ketone and terpene composition of their volatiles. We detected single base substitutions in the phytoene desaturase (Al-1) and phytoene synthase (Al-2) genes of the white mutant, which are predicted to result in altered amino acids in their gene products and may be responsible for the loss of β-carotene synthesis in that form. [ABSTRACT FROM AUTHOR]

Root membrane lipids are important biomolecules determining plant's ability to adapt to different growing environmental or climatic conditions. Herein, we demonstrate the potential use of root membrane lipids as biomarkers to discriminate silage‐corn genotypes based on herbicide and insect/pest resistance genetic traits when cultivated on podzolic soils under short growing and moderately warm summer season in boreal climate. Lipids in root membranes of field grown silage‐corn genotypes were previously quantified at crop maturity by ultra‐high‐performance liquid chromatography‐hydrophilic interaction chromatography‐heated electrospray ionization mass spectrometry. The lipid identified and quantified in silage‐corn roots were phospholipids, glycolipids and sphingolipids. Following hierarchical cluster analysis, three groups of membrane lipids were observed to be very effective in segregating the five silage‐corn genotypes. The first group consisted of hexosylceramide (HexCer), phosphatidylcholine (PC) and phosphatidylinositol (PI). The second group consisted of lysophosphatidic acid (LPA16:0) and lysophosphatidylcholine (LPC16:0), while the third group consisted of 37 molecular species from observed lipids (phospholipids, glycolipids, sphingolipids). Partial least squares‐discriminant analysis (PLS‐DA) based on 37 membrane lipid species, as well as principal component analysis using the variables important in projection derived from the PLS‐DA segregated the five silage‐corn genotypes into three groups according to their pesticide/herbicide resistant traits. This study is second to none using root lipidomics in discriminating different silage‐corn genotypes based on their herbicide and insect/pest resistance genetic traits for cultivation in boreal climates. The segregated genotypes possess three different genetic traits for herbicide and insect/pest resistance including VT Double Pro (VT2P), VT Triple Pro Roundup Ready (VT3P/RR) and Roundup Ready‐2 corn (RR2). These findings demonstrate that root membrane lipids could serve as appropriate chemical biosignatures to identify silage‐corn genotypes based on herbicide and insect/pest resistance genetic traits suitable for cultivation in boreal climates. [ABSTRACT FROM AUTHOR]

Fatty acid esters of hydroxy fatty acids (FAHFA), diglycerides (DG) and monoacetyldiglycerides (MAcDG) are gaining interest as functional lipids in pharmaceuticals and functional food formulations for managing and treating metabolic or inflammatory diseases. Herein, we investigated whether the antler and/or meat of two Cervids (moose and caribou) are novel sources of FAHFA, DG and MAcDG. We observed FAHFA present in moose and caribou composed mainly of polyunsaturated families, and that the esterification occurred frequently at the C5-hydroxy fatty acid moiety, most noticeably arachidonic acid 5-hydroxyeicosatrienoic acid (ARA-5-HERA). Moose antler, caribou and moose meat also contained significant levels of both 1,2-DG and 1,3-DG lipids. The 1,3-DG molecular species consisted mainly of 16:0/18:1, 18:0/16:0, and 18:0/18:1. On the other hand, major 1,2-DG species consisted of DG 18:0/18:0, 16:0/16:0 and 18:1/18:1 molecular species with higher levels in the antler compared to the meat. The molecular species composition of MAcDG was very simple and consisted of 14:2/18:2/2:0, 16:0/18:2/2:0, 16:0/18:1/2:0 and 18:0/18:1/2:0 with the first species 14:2/18:2/2:0 predominating in the tip of moose antlers. Increasing access to and knowledge of the presence of these functional lipids in foods will enhance their intake in the diet with potential implications in improving personal and population health. [ABSTRACT FROM AUTHOR]

Remodulation of forage soybean root membrane lipids in response to cultivation on acid soils (podzol) in boreal climates. • Forage soybean produced less biomass at neutral pH compared to acidic pH. • Soybean plants produced similar forage quality at different pH in podzolic soils. • Four major lipid species; PC, PE, PA and AGIcSiE were observed in soybean roots. • Forage soybean roots remodeled membrane lipid profile under different pH in podzolic soils. • Soybean roots tend to bring membrane lipid profile close to neutral pH when grown in acidic soils. Boreal soils tend to be podzols characterized by acidic pH, which can further limit forage crop growth and production. It is unclear, how forage soybeans adopt to produce forage with high nutritional quality when cultivated on podzols in boreal climate. To answer this question, we cultivated forage soybeans on agricultural podzols at 3 farm sites with varied soil pH (6.8, 6.0 or 5.1), and assessed the root membrane lipidome remodeling response to such climatic conditions. Contrary to our expectations, significantly lower biomass was observed at pH 6.8 compared to 6.0 and 5.1. However, surprisingly the plants produced similar forage quality at 6.8 and 5.1 pH. Three major lipid classes including phospholipids, glycolipids and phytosterols were observed in roots irrespective of soil pH. Phosphatidylcholine (PC), phosphatidylethanolamine (PE), phosphatidic acid (PA), and acylated glucosyl betasitosterol ester (AGlcSiE) accounted for 95% of the root lipidome, and expressed significant changes in response to cultivation across the three soil pH levels. These lipids were also observed to have strong correlations with forage production, and forage quality. Therefore, soybean genotypes with higher abilities to remodel PC, PE, PA, and AGlcSiE could be better suited for producing higher quality forage in acid podzolic soils characteristics of boreal ecosystems. [ABSTRACT FROM AUTHOR]

Saponification is the process in which triglycerides are combined with a strong base to form fatty acid metal salts during the soap-making process. The distribution of unsaturated and saturated fatty acid determines the hardness, aroma, cleansing, lather, and moisturizing abilities of soaps. Plant extracts, such as rosemary, vegetable, and essential oils are frequently added to soaps to enhance quality and sensory appeal. Three natural soaps were formulated using cold saponification to produce a base or control bar (BB), hibiscus rosehip bar (H), and a forest grove bar (FG). Rosemary extract (R) or essential oil (A) blends were added as additives to each formulation prior to curing to evaluate the effects of natural plant additives on the lipid composition and sensory characteristics of these natural herbal soaps. A total of seven natural soaps, three without additives (BB, H, FG) and four with additives (BBR, HA, FGR, FGA), were manufactured and studied. The majority (86-99%) of the polyunsaturated fatty acids (5.0-7.0 µg/mg) remained unsaponified in the manufactured natural soaps regardless of feedstock used. Principal component analysis (PCA) analyses showed the unsaponifiable fatty acids were different in the hibiscus bar compared to the other bars. There was a very strong correlation between the content of unsaponified C18:3n3 and C18:1n9 in all natural soaps. These results indicate that unsaponified fatty acids are important contributors to the quality and overall sensory perception and preference of natural herbal soaps following manufacturing by cold saponification. [ABSTRACT FROM AUTHOR]