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Foods
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Functional Lipids and Nutrition
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Functional Lipids and Nutrition

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Nutrition".

Deadline for manuscript submissions: 20 May 2024 | Viewed by 1582

Special Issue Editors

Dr. Siddabasave Gowda B. Gowda

E-Mail Website
Guest Editor
Graduate School of Global Food Resources, Hokkaido University, Kita 9, Nishi 9, Sapporo 0600809, Japan
Interests: lipids; food analysis; analytical chemistry; liquid chromatography/mass spectrometry; lipidomics
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Shu-Ping Hui

E-Mail Website
Guest Editor
Faculty of Health Sciences, Hokkaido University, Kita 12, Nishi 5, Sapporo 0600812, Japan
Interests: lipid hydroperoxides; food chemistry; clinical chemistry; plasmalogens

Special Issue Information

Dear Colleagues,

Functional foods have been widely investigated for their bioactive components, such as polyphenols, flavonoids, minerals, proteins, and antioxidants, using various analytical techniques. However, research data on the functional lipids present in food are sparse. In recent years, the investigation of lipid nutrients and their health impacts has been tremendously increasing by developing new areas, including Foodomics, through the efforts of many researchers. Therefore, the aim of this Special Issue is to provide a broader perspective of the latest advances in the source, detection, and function of lipids in health and nutrition management. In this Special Issue, we welcome submissions from potential topics including, but not limited to, the following: lipid analysis, lipidomics, metabolomics, lipid chemistry, methodological advances in lipid determination, food and nutrition, clinical trials on functional lipids, the isolation and characterization of lipids, and in vitro/in vivo studies involving functional lipids. Subjects from fundamental research to applied research can be covered.

We welcome both comprehensive review articles and original research on any of the proposed topics.

Dr. Siddabasave Gowda B. Gowda
Prof. Dr. Shu-Ping Hui
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • lipids
  • chromatography
  • mass spectrometry
  • functional foods
  • metabolomics
  • foodomics
  • nutrient analysis
  • food bioactives
  • dietary supplements
  • food composition analysis
  • bioactivities of functional food

Published Papers (1 paper)

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Research

15 pages, 2079 KiB  
Article
Improvement in Muscle Fatty Acid Bioavailability and Volatile Flavor in Tilapia by Dietary α-Linolenic Acid Nutrition Strategy
by Fang Chen, Yuhui He, Xinyi Li, Hangbo Zhu, Yuanyou Li and Dizhi Xie
Foods 2024, 13(7), 1005; https://doi.org/10.3390/foods13071005 - 26 Mar 2024
Viewed by 980
Abstract
To investigate the modification of muscle quality of farmed tilapia through dietary fatty acid strategies, two diets were formulated. Diet SO, using soybean oil as the lipid source, and diet BO, using blended soybean and linseed oils, each including 0.58% and 1.35% α-linolenic [...] Read more.
To investigate the modification of muscle quality of farmed tilapia through dietary fatty acid strategies, two diets were formulated. Diet SO, using soybean oil as the lipid source, and diet BO, using blended soybean and linseed oils, each including 0.58% and 1.35% α-linolenic acid (ALA), respectively, were formulated to feed juvenile tilapia for 10 weeks. The muscular nutrition composition, positional distribution of fatty acid in triglycerides (TAGs) and phospholipids (PLs), volatile flavor, lipid mobilization and oxidation were then analyzed. The results showed that there was no distinct difference between the SO and BO groups in terms of the nutrition composition, including crude protein, crude lipid, TAGs, PLs, and amino acid. Although the fatty acid distribution characteristics in ATGs and PLs showed a similar trend in the two groups, a higher level of n-3 PUFA (polyunsaturated fatty acid) and n-3 LC-PUFA (long-chain polyunsaturated fatty acid) bound to the glycerol backbone of TAGs and PLs was detected in the BO group than the SO group, whereas the opposite was true for n-6 PUFA. Additionally, the muscular volatile aldehyde and alcohol levels were higher in the BO group. Moreover, the expression of enzymatic genes and protein activities related to lipid mobilization (LPL, LPCAT, DGAT) and oxidation (LOX and GPX) was higher in the BO group. The results demonstrate that high-ALA diets may improve the fatty acid bioavailability and volatile flavor of tilapia by improving the lipid mobilization and oxidation, which provides new ideas for the improvement of muscle quality in farmed fish. Full article
(This article belongs to the Special Issue Functional Lipids and Nutrition)
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