Determination of volatile fatty acids in plasma after ethanolic extraction.
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ABSTRACT:
SUBMITTER: Remesy C
PROVIDER: S-EPMC1168052 | biostudies-other | 1974 Jul
REPOSITORIES: biostudies-other
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Project description:Volatile fatty acids (VFAs) production through anaerobic fermentation
| PRJEB5881 | ENA
Project description:BackgroundVolatile fatty acids (VFA) often accumulate in anaerobic digestion systems, decreasing pH levels and causing unstable operational performance and poor biogas production. The aim of this study is to improve anaerobic digestion efficiency by controlling/reducing the accumulation of VFAs in a continuous anaerobic digestion system.MethodsNO3 --N was added to the digester and its effects on VFAs were investigated. When the system reached an unstable condition with the accumulation of VFAs, the digester was fed at an organic loading rate of 6 kg COD (chemical oxygen demand)/m3?d and 0.5Q of aeration tank effluent (1500 mg/L of NO3 --N) was recirculated.ResultsWith the addition of NO3 --N, VFAs were utilized during denitrification, after which methane production started. Furthermore, the accumulated VFAs could be used as a carbon substrate by denitrifying bacteria. After 56 d, a normal VFA concentration could be achieved. Methane production was 0.02-0.03 L CH4/g VS higher with NO3 --N recirculation and feeding than that without feeding.ConclusionsThe results show that the addition of NO3 --N is a potentially feasible method to control VFAs. Combined with recirculation and feeding, the method can be used to effectively prevent the inhibition of methanogenic microbial activities caused by accumulated VFAs and enhance denitrification and methane production in anaerobic digesters.
| S-EPMC6148226 | biostudies-literature
Project description:Context:Fatty acids (FAs) are important for reproductive processes, including steroidogenesis, though associations with fecundability, as measured by time to pregnancy (TTP), are unclear. Objective:To investigate the relationship between preconception plasma phospholipid FA (PPFA) levels and time to human chorionic gonadotropin-pregnancy among women with prior pregnancy loss. Design, Setting, and Participants:Prospective cohort of 1228 women attempting pregnancy (aged 18 to 40 years, with one or two prior pregnancy losses) followed for up to six cycles at four US university medical centers during 2006 to 2012. PPFA levels were measured at baseline. Main Outcome Measures:Associations with fecundability overall and by body mass index (BMI) group after adjusting for confounders were estimated using fecundability odds ratios (FORs) and 95% CIs. False discovery rate (FDR) was used to account for multiple comparisons. Results:Monounsaturated fatty acids (MUFAs) were associated with increased fecundability or shorter TTP [FOR, 1.08 (95% CI, 1.01 to 1.16) per unit increase in percentage of total FAs], whereas polyunsaturated fatty acids (PUFAs) were associated with decreased fecundability or longer TTP [FOR, 0.95 (95% CI, 0.91 to 1.00) per 1% change], though associations only remained significant after FDR adjustment among women with BMI <25 kg/m2. Saturated FA and trans FA were not associated with fecundability. Omega-3 FAs and omega-6 linoleic acid were not associated with fecundability. Conclusion:We observed associations between preconception MUFA and PUFA levels and fecundability among women with normal BMI, highlighting the importance of FA composition among normal-weight women with prior pregnancy loss.
| S-EPMC6220440 | biostudies-literature
Project description:BackgroundVolatile fatty acids (VFAs) are produced by fermentation of various bio-sources and human wastes at minimal cost; sometimes, even sources having a prepaid processing fee were used. However, low concentrations of VFAs in water have prevented their commercial production, even with modern separation technologies, due to the high operating costs. We have applied newly developed solvents, selected by chemical structure similarity, to the separation of five different VFAs.ResultsSince most of the water was separated by extraction using hexyl acetate and nonyl acetate, the utilities necessary for solvent recovery and product purification were a fraction of those required by the existing VFAs' separation processes. The solvents separated almost all the water in the feed at the extraction stage, consuming no energy. The energy use in this study is only 34% of the lowest case use among various processes of either distillation-only or combined extraction-distillation.ConclusionsThe performance evaluation of the proposed VFAs separation process showed that product recovery was 99% and acid purity was 99.5% with eco-scores of 70% lower than those of the current processes.
| S-EPMC6477716 | biostudies-literature
Project description:A microscale biosensor for acetate, propionate, isobutyrate, and lactate is described. The sensor is based on the bacterial respiration of low-molecular-weight, negatively charged species with a concomitant reduction of NO(-)(3) to N(2)O. A culture of denitrifying bacteria deficient in N(2)O reductase was immobilized in front of the tip of an electrochemical N(2)O microsensor. The bacteria were separated from the outside environment by an ion-permeable membrane and supplied with nutrients (except for electron donors) from a medium reservoir behind the N(2)O sensor. The signal of the sensor, which corresponded to the rate of N(2)O production, was proportional to the supply of the electron donor to the bacterial mass. The selectivity for volatile fatty acids compared to other organic compounds was increased by selectively enhancing the transport of negatively charged compounds into the sensor by electrophoretic migration (electrophoretic sensitivity control). The sensor was susceptible to interference from O(2), N(2)O, NO(2)(-), H(2)S, and NO(-)(3). Interference from NO(-)(3) was low and could be quantified and accounted for. The detection limit was equivalent to about 1 microM acetate, and the 90% response time was 30 to 90 s. The response of the sensor was not affected by changes in pH between 5.5 and 9 and was also unaffected by changes in salinity in the range of 2 to 32 per thousand. The functioning of the sensor over a temperature span of 7 to 30 degrees C was investigated. The concentration range for a linear response was increased five times by increasing the temperature from 7 to 19.5 degrees C. The life span of the biosensor varied between 1 and 3 weeks after manufacturing.
| S-EPMC123769 | biostudies-literature
Project description:To analyze aroma active components in a food product, the crucial step is to select a suitable extraction technique. It should provide isolation of all components responsible for aroma creation, without the formation of any artifacts during the procedure. Preferably, the extraction method should yield analyzed compounds in detectable levels. The presented study aimed to compare three popular extraction techniques used in flavor studies: solid-phase microextraction (SPME), solvent-assisted flavor evaporation (SAFE), and simultaneous distillation extraction (SDE) in order to isolate aroma components from broccoli (Brassica oleracea L. var. italica). Obtained extracts were analyzed by gas chromatography-olfactmetry (GC-O) to determine compounds with aroma activity as well as gas chromatography-mass spectrometry (GC-MS) and comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry (GC×GC-ToFMS) to identify them. Thirty-four aroma active compounds were detected in broccoli by the applied techniques. SPME and SAFE together gave the full profile of aroma active components on chromatograms from GC-O, without artifacts that occurred in the SDE extract. SPME was particularly useful in the identification of early eluting compounds, while SAFE enabled isolating compounds with relatively low partition coefficients. Despite all the disadvantages of the SDE method, it leads to the identification of pyrazines, which were important contributors to the overall aroma.
| S-EPMC7230502 | biostudies-literature
Project description:This article focuses on the comparison of four popular techniques for the extraction of volatile organic compounds (VOCs) from liverworts of the Calypogeia azurea species. Since extraction is the most important step in the sample analysis of ingredients present in botanical preparations, their strengths, and weaknesses are discussed. In order to determine the VOCs present in plants, selecting the appropriate one is a key step of the extraction technique. Extraction should ensure the isolation of all components present in the oily bodies of Calypogeia azurea without the formation of any artifacts during treatment. The best extraction method should yield the determined compounds in detectable amounts. Hydrodistillation (HD), applying Deryng apparatus and solid-liquid extraction (SLE), microwave-assisted extraction (MAE), and headspace solid-phase microextraction (HS-SPME) were used for volatile extraction. The extracts obtained were analysed by gas chromatography coupled to mass spectrometry (GC-MS) to determine the compounds.
| S-EPMC9099673 | biostudies-literature
Project description:1. Sheep fed at a constant rate were infused intraruminally with [1-(14)C]-acetate, -propionate or -butyrate during 5hr. periods. 2. Volatile fatty acids were estimated in the rumen contents and steady-state conditions were obtained. 3. Of the butyric acid carbon 60% was in equilibrium with 20% of the acetic acid carbon, and 2-3g.atoms of carbon were interconverted/day. 4. Little interconversion took place between propionic acid, acetic acid or butyric acid. 5. The net production rates for acetic acid, propionic acid and butyric acid were 3.7, 1.0 and 0.7moles/day respectively. 6. The production of volatile fatty acids accounted for 80% of the animal's energy expenditure.
| S-EPMC1264542 | biostudies-other
Project description:Simple Summary Acheta domesticus (house cricket) flour is one of the most promising and sustainable sources of nutrients. It is rich in protein, minerals, fatty acids, amino acids, and vitamins and it has a low impact on the consumption of natural environmental resources. On the other side, fermentation with lactic acid bacteria represents a technological tool that can improve further the nutritional quality of flours. Therefore, the aim of the present research was to study the adaptability of the Lactobacillus plantarum strain on insect flour fermentation. Fatty acids, amino acids, minerals, and aroma volatile compounds were analyzed during 48 h of fermentation. Fermentation improved the nutritional quantity of the bioactive compounds, mainly after 24 h of fermentation, where they reached higher extended values. Overall, our findings indicate that insect flour is able to support the growth and development of the Lactobacillus plantarum strain, leading to an enriched insect flour sourdough that could be further used in the manufacturing of new products. Abstract Acheta domesticus (L.1758) has been recently accepted by the European Union as a novel food, being the third insect that has been approved for human consumption. Nowadays, researchers’ attention is focused on exploiting new protein sustainable sources, and, therefore, insect flour has gained more and more interest. Organic acids, fatty acids, amino acids, aroma volatile compounds, and minerals were analyzed through HPLC-RID (High-performance liquid chromatography), GC-MS (Gas chromatography-mass spectrometry), LC-MS (Liquid chromatography–mass spectrometry), ITEX/GC-MS and AAS (Atomic Absorption Spectrophotometry), respectively. Fermentation of the insect flour with Lactobacillus plantarum ATCC 8014 strain (Lp) leads to an increase in organic acids such as lactic, acetic, and oxalic, whilst citric acid decreases its value. SFA (saturated fatty acids) and MUFA (monosaturated fatty acids) groups were positively influenced by Lp fermentation; meanwhile, PUFA (polysaturated fatty acids) decreased during fermentation. A positive trend was observed for amino acids, aroma volatile content, and minerals enhancement during insect sourdough fermentation, mainly at 24 h of fermentation. Acheta domesticus (A. domesticus) sourdough fermentation represents a new tool that needs to be further exploited aiming to improve the nutritional qualities of the final products.
| S-EPMC9322958 | biostudies-literature
Project description:The measurement of volatile fatty acids (VFAs) is of great importance in the fields of food and agriculture. There are various methods to measure VFAs, but most methods require specific equipment, making on-site measurements difficult. In this work, we demonstrate the measurements of VFAs in a model sample, silage, through its vapor using an array of nanomechanical sensors-Membrane-type Surface stress Sensors (MSS). Focusing on relatively slow desorption behaviors of VFAs predicted with the sorption kinetics of nanomechanical sensing and the dissociation nature of VFAs, the VFAs can be efficiently measured by using features extracted from the decay curves of the sensing response, resulting in sufficient discrimination of the silage samples. Since the present sensing system does not require expensive, bulky setup and pre-treatment of samples, it has a great potential for practical applications including on-site measurements.
| S-EPMC9953262 | biostudies-literature