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Shakeri M, Ghobadi R, Sohrabvandi S, Khanniri E, Mollakhalili-Meybodi N. Co-encapsulation of omega-3 and vitamin D 3 in beeswax solid lipid nanoparticles to evaluate physicochemical and in vitro release properties. Front Nutr 2024; 11:1323067. [PMID: 38633604 PMCID: PMC11021770 DOI: 10.3389/fnut.2024.1323067] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2023] [Accepted: 03/20/2024] [Indexed: 04/19/2024] Open
Abstract
In recent years, lipophilic bioactive compounds have gained much attention due to their wide range of health-benefiting effects. However, their low solubility and susceptibility to harsh conditions such as high temperatures and oxidation stress have limited their potential application for the development of functional foods and nutraceutical products in the food industry. Nanoencapsulation can help to improve the stability of hydrophobic bioactive compounds and protect these sensitive compounds during food processing conditions, thus overcoming the limitation of their pure use in food products. The objective of this work was to co-entrap vitamin D3 (VD3) and omega 3 (ω3) as hydrophobic bioactive compounds providing significant health benefits in beeswax solid lipid nanoparticles (BW. SLNs) for the first time and to investigate the effect of different concentrations of VD3 (5 and 10 mg/mL) and ω3 (8 and 10 mg) on encapsulation efficiency (EE). Our findings revealed that the highest EE was obtained for VD3 and ω3 at concentrations of 5 mg/mL and 10 mg, respectively. VD3/ω3 loaded BW. SLNs (VD3/ω3-BW. SLNs) were prepared with zeta potential and size of-32 mV and 63.5 nm, respectively. Results obtained by in-vitro release study indicated that VD3 release was lower compared to ω3 in the buffer solution. VD3 and ω3 incorporated in BW. SLNs demonstrated excellent stability under alkaline and acidic conditions. At highly oxidizing conditions, 96.2 and 90.4% of entrapped VD3 and ω3 remained stable in nanoparticles. Moreover, nanoparticles were stable during 1 month of storage, and no aggregation was observed. In conclusion, co-loaded VD3 and ω3 in BW. SLNs have the great potential to be used as bioactive compounds in food fortification and production of functional foods.
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Affiliation(s)
- Mohammad Shakeri
- Department of Food Science and Technology, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Runak Ghobadi
- Department of Food Science and Technology, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Sara Sohrabvandi
- Department of Food Technology Research, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Elham Khanniri
- Department of Food Technology Research, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Neda Mollakhalili-Meybodi
- Department of Food Sciences and Technology, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
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Mishra S, Sahani S, Pandhi S, Kumar A, Mahato DK, Kumar P, Khaire KC, Rai A. Enhancement in Biological Availability of Vitamins by Nano-engineering and its Applications: An Update. Curr Pharm Biotechnol 2024; 25:1523-1537. [PMID: 37936473 DOI: 10.2174/0113892010251234231025085759] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2023] [Revised: 09/04/2023] [Accepted: 09/19/2023] [Indexed: 11/09/2023]
Abstract
Vitamin nano-engineering has been accomplished by synthesizing various nanostructures to improve their stability, bioavailability, shelf life, and functioning. This review provides a detailed description of recent advances in the art of encapsulation with high efficiency through the use of practical and logistic nano-engineering techniques such as nanofibres, nanogels, nanobeads, nanotubes, nanoparticles, nanoliposomes, and many other nanostructures. To demonstrate the interaction of molecules with nano-forms, the bioavailability of several vitamins such as B, C, E, A, D, and others in the form of nanostructures is explored. This review will provide a thorough understanding of how to improve bioavailability and nanostructure selection to extend the utility, shelf life, and structural stability of vitamins. While nanoencapsulation can improve vitamin stability and distribution, the materials employed in nanotechnologies may offer concerns if they are not sufficiently tested for safety. If nanoparticles are not adequately designed and evaluated, they may cause inflammation, oxidative stress, or other unwanted effects. Researchers and makers of nanomaterials and medication delivery systems should adhere to established rules and regulations. Furthermore, long-term studies are required to monitor any negative consequences that may result from the use of nanostructure.
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Affiliation(s)
- Sadhna Mishra
- Faculty of Agricultural Sciences, GLA University, Mathura-281406, India
- Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi-221005, India
| | - Shalini Sahani
- School of Chemical Engineering, Yeungnam University, 280 Daehak-ro, Gyeongsan 38541, South Korea
| | - Shikha Pandhi
- Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi-221005, India
| | - Arvind Kumar
- Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi-221005, India
| | - Dipendra Kumar Mahato
- School of Energy Science and Engineering, Indian Institute of Technology Guwahati, Guwahati 781039, Assam, India
| | - Pradeep Kumar
- Department of Botany, University of Lucknow, Lucknow, 226007, India
| | - Kaustubh Chandrakant Khaire
- CASS Food Research Centre, School of Exercise and Nutrition Sciences, Deakin University, Burwood, VIC 3125, Australia
| | - Ashutosh Rai
- Department of Basic and Social Sciences, College of Horticulture, Banda University of Agriculture and Technology, Banda-210001, India
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Wang J, Ossemond J, Le Gouar Y, Boissel F, Dupont D, Pédrono F. Effect of Docosahexaenoic Acid Encapsulation with Whey Proteins on Rat Growth and Tissue Endocannabinoid Profile. Nutrients 2023; 15:4622. [PMID: 37960275 PMCID: PMC10650154 DOI: 10.3390/nu15214622] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2023] [Revised: 10/26/2023] [Accepted: 10/27/2023] [Indexed: 11/15/2023] Open
Abstract
Modifying the food structure allows a nutrient to be delivered differently, which can modify not only its digestion process but also its subsequent metabolism. In this study, rats received 3 g of omelette daily containing docosahexaenoic acid (DHA) as crude oil or previously encapsulated with whey proteins, whereas a control group received a DHA-free omelette. The results showed that DHA encapsulation markedly induced a different feeding behaviour so animals ate more and grew faster. Then, after four weeks, endocannabinoids and other N-acyl ethanolamides were quantified in plasma, brain, and heart. DHA supplementation strongly reduced endocannabinoid derivatives from omega-6 fatty acids. However, DHA encapsulation had no particular effect, other than a great increase in the content of DHA-derived docosahexaenoyl ethanolamide in the heart. While DHA supplementation has indeed shown an effect on cannabinoid profiles, its physiological effect appears to be mediated more through more efficient digestion of DHA oil droplets in the case of DHA encapsulation. Thus, the greater release of DHA and other dietary cannabinoids present may have activated the cannabinoid system differently, possibly more locally along the gastrointestinal tract. However, further studies are needed to evaluate the synergy between DHA encapsulation, fasting, hormones regulating food intake, and animal growth.
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Affiliation(s)
| | | | | | | | | | - Frédérique Pédrono
- National Research Institute for Agriculture, Food and Environment (INRAE), L’Institut Agro Rennes-Angers, Science and Technology of Milk and Egg (STLO), 35042 Rennes, France; (J.W.); (J.O.); (Y.L.G.); (F.B.); (D.D.)
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Liu Y, Cao K, Li T, Mu D, Zhang N, Wang Y, Wu R, Wu J. Encapsulation of docosahexaenoic acid (DHA) using self-assembling food-derived proteins for efficient biological functions. FOOD SCIENCE AND HUMAN WELLNESS 2023. [DOI: 10.1016/j.fshw.2023.02.038] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
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Al-Moghazy M, El-Sayed HS, Abo-Elwafa GA. Co-encapsulation of probiotic bacteria, fish oil and pomegranate peel extract for enhanced white soft cheese. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102083] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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Siddiqui SA, Bahmid NA, Taha A, Abdel-Moneim AME, Shehata AM, Tan C, Kharazmi MS, Li Y, Assadpour E, Castro-Muñoz R, Jafari SM. Bioactive-loaded nanodelivery systems for the feed and drugs of livestock; purposes, techniques and applications. Adv Colloid Interface Sci 2022; 308:102772. [PMID: 36087561 DOI: 10.1016/j.cis.2022.102772] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2022] [Revised: 08/22/2022] [Accepted: 09/01/2022] [Indexed: 01/06/2023]
Abstract
Advances in animal husbandry and better performance of livestock results in growing demands for feed and its nutrients, bioactive compounds (bioactives), such as vitamins, minerals, proteins, and phenolics, along with drugs/vaccines. To protect the feed bioactives in unintended circumstances, they can be encapsulated to achieve desired efficacy in animal feeding and nanoencapsulation gives more potential for better protection, absorption and targeted delivery of bioactives. This study reviews structures, properties, and methods of nanoencapsulation for animal feedings and relevant drugs. Essential oil (EOs) and plant extracts are mostly encapsulated bioactives and phytochemicals for poultry diets and chitosan is found as most effective nanocarrier to load EOs and plant extracts. Nanoparticles (NPs) and nanocapsules are frequently studied nanocarriers, which are mostly processed by using the ionotropic/ionic gelation. Nanofibers, nanohydrogels and nanoemulsions are not found yet for their application in feed bioactives. These nanocarriers can have an improved protection, stability, and controlled release of feed bioactives which benefits to additional nutrition for the growth of livestock regardless of the low stability and water solubility of bioactives. For ruminants' feeds, nano-minerals, vitamins, phytochemicals, essential fatty acids, and drugs are encapsulated by NPs to facilitate the delivery to target organs through direct penetration, to improve their bioavailability, to generate more efficient absorption in cells and tissues, and protect them from rapid degradation. Furthermore, safety and regulatory issues, as well as advantages and disadvantages of nanoencapsulation application in animal feeds are also discussed. The review shows an accurate design of NPs can largely mask safety issues with straightforward approaches and awareness of safety concerns is fundamental for better designing of nanoencapsulation systems and commercialization. This review gives an insight of understanding and potential of nanoencapsulation in ruminants and poultry feedings to obtain a better bioavailability of the nutrients and bioactives with improved safety and awareness for better designing of nanoencapsulating systems.
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Affiliation(s)
- Shahida Anusha Siddiqui
- German Institute of Food Technologies (DIL e.V.), Prof.-von-Klitzing-Straße 7, 49610 D-Quakenbrück, Germany; Technical University of Munich Campus Straubing for Biotechnology and Sustainability, Essigberg 3, 94315 Straubing, Germany
| | - Nur Alim Bahmid
- Research Center for Food Technology and Processing, National Research and Innovation Agency (BRIN), Gading, Playen, Gunungkidul, 55861 Yogyakarta, Indonesia; Agricultural Product Technology Department, Universitas Sulawesi Barat, Majene 90311, Indonesia
| | - Ahmed Taha
- State Research Institute, Center for Physical Sciences and Technology, Saulėtekio al. 3, Vilnius, Lithuania; Department of Food Science, Faculty of Agriculture (Saba Basha), Alexandria University, Alexandria 21531, Egypt
| | | | - Abdelrazeq M Shehata
- Department of Animal Production, Faculty of Agriculture, Al-Azhar University, Cairo 11651, Egypt; Department of Dairy Science & Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi 221005, India
| | - Chen Tan
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | | | - Yuan Li
- Beijing Advanced Center for Food Nutrition and Human Health, Center of Food Colloids and Delivery of Functionally, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Elham Assadpour
- Food Industry Research Co., Gorgan, Iran; Food and Bio-Nanotech International Research Center (Fabiano), Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Roberto Castro-Muñoz
- Department of Process Engineering and Chemical Technology, Faculty of Chemistry, Gdansk University of Technology, 11/12 Narutowicza St., 80-233, Gdansk, Poland; Tecnologico de Monterrey, Campus Toluca. Av. Eduardo Monroy Cárdenas 2000 San Antonio Buenavista, 50110 Toluca de Lerdo, Mexico
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Science and Natural Resources, Gorgan, Iran; Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, E-32004 Ourense, Spain; College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, China.
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Park K, Jo Y, Ghassemi Nejad J, Lee J, Lee H. Evaluation of nutritional value of Ulva sp. and Sargassum horneri as potential eco-friendly ruminants feed. ALGAL RES 2022. [DOI: 10.1016/j.algal.2022.102706] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Advances in extrusion-dripping encapsulation of probiotics and omega-3 rich oils. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.03.006] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Hu Z, Wu P, Wang L, Wu Z, Chen XD. Exploring in vitro release and digestion of commercial DHA microcapsules from algae oil and tuna oil with whey protein and casein as wall materials. Food Funct 2022; 13:978-989. [PMID: 35015017 DOI: 10.1039/d1fo02993b] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
Abstract
Microencapsulation is a promising technique to improve the bioavailability and mask the unpleasant smell of DHA oils. Yet, how the encapsulated DHA oils are 'released' and 'digested' within the gastrointestinal tract (GIT) and the effect of the wall material and source of DHA have been largely unknown. Here, two commercial DHA microcapsules from algae oil (A-DHA) and tuna oil (T-DHA) with 100% whey protein (WP) and 80% casein and 20% WP (C-WP) as wall materials were evaluated in vitro respectively. The release ratio was nearly linearly increased to 77.7% and 41.7% after the simulated gastric phase for T-DHA and A-DHA microcapsules, respectively. In contrast to A-DHA microcapsules for which the release of DHA approached equilibrium in the later intestinal phase, a decline in the release ratio was shown for T-DHA microcapsules perhaps due to the interaction of T-DHA with bile salts resulting in the formation of micelles. The more stable release behaviors might suggest a better performance of A-DHA coated by WP, which enables sustainable release during GIT digestion. This is supported by the better ability to resist gastric proteolysis for A-DHA microcapsules. Additionally, T-DHA (27.5%) showed a lower lipid digestibility than A-DHA (68.5%) in the end due to their structure difference. Significantly positive correlations were found for both microcapsules between DHA release ratio and protein hydrolysis. This study has provided quantitative information on the in vitro release and digestion of DHA microcapsules as influenced by the wall protein and DHA source. The findings are practically meaningful for future formulation of DHA microcapsules with controlled release rates at target sites of the GIT.
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Affiliation(s)
- Zejun Hu
- School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Materials Science, Soochow University, Suzhou, Jiangsu 215123, China.
| | - Peng Wu
- School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Materials Science, Soochow University, Suzhou, Jiangsu 215123, China.
| | - Luping Wang
- School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Materials Science, Soochow University, Suzhou, Jiangsu 215123, China.
| | - Zongyu Wu
- School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Materials Science, Soochow University, Suzhou, Jiangsu 215123, China.
| | - Xiao Dong Chen
- School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Materials Science, Soochow University, Suzhou, Jiangsu 215123, China.
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Escobar-García JD, Prieto C, Pardo-Figuerez M, Lagaron JM. Room Temperature Nanoencapsulation of Bioactive Eicosapentaenoic Acid Rich Oil within Whey Protein Microparticles. NANOMATERIALS (BASEL, SWITZERLAND) 2021; 11:575. [PMID: 33668857 PMCID: PMC7996356 DOI: 10.3390/nano11030575] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/20/2021] [Revised: 02/22/2021] [Accepted: 02/23/2021] [Indexed: 01/10/2023]
Abstract
In this study, emulsion electrospraying assisted by pressurized gas (EAPG) has been performed for the first time to entrap ca. 760 nm droplets of the bioactive eicosapentaenoic acid (EPA)-rich oil into whey protein concentrate (WPC) at room temperature. The submicron droplets of EPA oil were encapsulated within WPC spherical microparticles, with sizes around 5 µm. The EPA oil did not oxidize in the course of the encapsulation performed at 25 °C and in the presence of air, as corroborated by the peroxide value measurements. Attenuated Total Reflection-Fourier Transform Infrared spectroscopy and oxygen consumption tests confirmed that the encapsulated EPA-rich oil showed increased oxidative stability in comparison with the free oil during an accelerated oxidation test under ultraviolet light. Moreover, the encapsulated EPA-rich oil showed increased thermal stability in comparison with the free oil, as measured by oxidative thermogravimetric analysis. The encapsulated EPA-rich oil showed a somewhat reduced organoleptic impact in contrast with the neat EPA oil using rehydrated powdered milk as a reference. Finally, the oxidative stability by thermogravimetric analysis and organoleptic impact of mixtures of EPA and docosahexaenoic acid (DHA)-loaded microparticles was also studied, suggesting an overall reduced organoleptic impact compared to pure EPA. The results here suggest that it is possible to encapsulate 80% polyunsaturated fatty acids (PUFAs)-enriched oils by emulsion EAPG technology at room temperature, which could be used to produce personalized nutraceuticals or pharmaceuticals alone or in combination with other microparticles encapsulating different PUFAs to obtain different targeted health and organoleptic benefits.
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Affiliation(s)
- Juan David Escobar-García
- Research & Development Department, Bioinicia S.L., Calle Algepser 65, 46980 Paterna, Spain; (J.D.E.-G.); (M.P.-F.)
| | - Cristina Prieto
- Novel Materials and Nanotechnology Group, Institute of Agrochemistry and Food Technology (IATA), Spanish Council for Scientific Research (CSIC), Calle Catedrático Agustín Escardino Benlloch 7, 46980 Paterna, Spain
| | - Maria Pardo-Figuerez
- Research & Development Department, Bioinicia S.L., Calle Algepser 65, 46980 Paterna, Spain; (J.D.E.-G.); (M.P.-F.)
- Novel Materials and Nanotechnology Group, Institute of Agrochemistry and Food Technology (IATA), Spanish Council for Scientific Research (CSIC), Calle Catedrático Agustín Escardino Benlloch 7, 46980 Paterna, Spain
| | - Jose M. Lagaron
- Novel Materials and Nanotechnology Group, Institute of Agrochemistry and Food Technology (IATA), Spanish Council for Scientific Research (CSIC), Calle Catedrático Agustín Escardino Benlloch 7, 46980 Paterna, Spain
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Effects of Fat Supplementation in Dairy Goats on Lipid Metabolism and Health Status. Animals (Basel) 2019; 9:ani9110917. [PMID: 31689973 PMCID: PMC6912558 DOI: 10.3390/ani9110917] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2019] [Revised: 10/24/2019] [Accepted: 10/27/2019] [Indexed: 12/13/2022] Open
Abstract
Simple Summary There is an increasing demand for information on the nutraceutical properties of food. Due to its bioactive components and high digestibility, goat milk is an excellent functional food. Dietary fat supplementation can further enrich the value of goat milk by modifying its acidic profile. Nevertheless, animal health can also benefit from lipids supplied with rations. In this review, the relationships between dietary fats and goat health status are summarized. Particular attention is paid to describing the effects of specific fatty acids on lipid metabolism and immune functionality. Abstract Fat supplementation has long been used in dairy ruminant nutrition to increase the fat content of milk and supply energy during particularly challenging production phases. Throughout the years, advances have been made in the knowledge of metabolic pathways and technological treatments of dietary fatty acids (FAs), resulting in safer and more widely available lipid supplements. There is an awareness of the positive nutraceutical effects of the addition of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) to fat supplementation, which provides consumers with healthier animal products through manipulation of their characteristics. If it is true that benefits to human health can be derived from the consumption of animal products rich in bioactive fatty acids (FAs), then it is reasonable to think that the same effect can occur in the animals to which the supplements are administered. Therefore, recent advances in fat supplementation of dairy goats with reference to the effect on health status have been summarized. In vivo trials and in vitro analysis on cultured cells, as well as histological and transcriptomic analyses of hepatic and adipose tissue, have been reviewed in order to assess documented relationships between specific FAs, lipid metabolism, and immunity.
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