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Du X, Ma X, Gao Y. The physiological function of squalene and its application prospects in animal husbandry. Front Vet Sci 2024; 10:1284500. [PMID: 38292136 PMCID: PMC10824843 DOI: 10.3389/fvets.2023.1284500] [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: 09/05/2023] [Accepted: 12/26/2023] [Indexed: 02/01/2024] Open
Abstract
Squalene, which is a natural triterpenoid unsaturated hydrocarbon, is abundant in shark liver and plant seeds. Squalene has various physiological functions such as being anti-inflammatory and antioxidant. This paper reviews the physiological functions of squalene and its application prospects in livestock and poultry production, with a view to providing a theoretical basis for its in-depth application in animal husbandry.
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Affiliation(s)
- Xin Du
- College of Life Science, Baicheng Normal University, Baicheng, China
| | - Xue Ma
- College of Life Science, Baicheng Normal University, Baicheng, China
- College of Animal Science and Technology, Jilin Agricultural University, Changchun, China
| | - Yang Gao
- College of Life Science, Baicheng Normal University, Baicheng, China
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Long L, Gao C, Qiu J, Yang L, Wei H, Zhou Y. Fatty acids and nutritional components of the seed oil from Wangmo red ball Camellia oleifera grown in the low-heat valley of Guizhou, China. Sci Rep 2022; 12:16554. [PMID: 36192507 PMCID: PMC9530227 DOI: 10.1038/s41598-022-20576-y] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2022] [Accepted: 09/15/2022] [Indexed: 12/02/2022] Open
Abstract
Wangmo red ball Camellia oleifera is the main Camellia species cultivated for oil in the low-heat valley of Guizhou, China. In this study, we evaluated the comprehensive nutritional value of Wangmo C. oleifera seed oil through fatty acid and nutritional component analyses. Twenty excellent Wangmo C. oleifera plants with stable yield and disease resistance were selected from the Camellia oleifera germplasm resource garden in the low-heat valley site of Guizhou University. The unit crown yield, fatty acid content of the seed oil, fatty acid composition and functional nutrients were determined, and the oil quality was comprehensively evaluated using principal component analysis. The fatty acid content of C. oleifera seed oil was 35.03–53.47%, suggesting likely popularization and wide application prospects. The fatty acids included SFAs, MUFAs and PUFAs, and the oleic acid content was 80%, indicating a highly stable and nutritious oil. The oil was also rich in carotenoids, polyphenols, flavonoids, β-sitosterol, squalene and α-Ve, with average content of 7.404 mg/kg, 16.062 mg/kg, 0.401 g/100 g, 265.087 mg/kg, 129.315 mg/kg and 21.505 mg/100 g, respectively. However, the correlations among the nutritional indices were weak. PCA showed that germplasms GH7, GH43, GH28, GH8 and GH31 exhibited the top five nutritional qualities. The rankings in this study provide data for identifying excellent Wangmo C. oleifera plants with high nutritional quality. Additionally, this study provides a valuable reference for the research and development of high-end edible oil and a theoretical basis for the development of economic forest species in low-heat valley areas across the world.
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Affiliation(s)
- Li Long
- Institute for Forest Resources and Environment of Guizhou, Key Laboratory of Forest Cultivation in Plateau Mountain of Guizhou Province, College of Forestry, Guizhou University, Jiaxiu South Road, Guiyang, 550025, China
| | - Chao Gao
- Institute for Forest Resources and Environment of Guizhou, Key Laboratory of Forest Cultivation in Plateau Mountain of Guizhou Province, College of Forestry, Guizhou University, Jiaxiu South Road, Guiyang, 550025, China.
| | - Jie Qiu
- Institute for Forest Resources and Environment of Guizhou, Key Laboratory of Forest Cultivation in Plateau Mountain of Guizhou Province, College of Forestry, Guizhou University, Jiaxiu South Road, Guiyang, 550025, China
| | - Lu Yang
- Institute for Forest Resources and Environment of Guizhou, Key Laboratory of Forest Cultivation in Plateau Mountain of Guizhou Province, College of Forestry, Guizhou University, Jiaxiu South Road, Guiyang, 550025, China
| | - Hongli Wei
- Institute for Forest Resources and Environment of Guizhou, Key Laboratory of Forest Cultivation in Plateau Mountain of Guizhou Province, College of Forestry, Guizhou University, Jiaxiu South Road, Guiyang, 550025, China
| | - Yunchao Zhou
- Institute for Forest Resources and Environment of Guizhou, Key Laboratory of Forest Cultivation in Plateau Mountain of Guizhou Province, College of Forestry, Guizhou University, Jiaxiu South Road, Guiyang, 550025, China
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Composition, bioactive substances, extraction technologies and the influences on characteristics of Camellia oleifera oil: A review. Food Res Int 2022; 156:111159. [DOI: 10.1016/j.foodres.2022.111159] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2022] [Revised: 03/13/2022] [Accepted: 03/15/2022] [Indexed: 12/31/2022]
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Sheng YY, Xiang J, Wang KR, Li ZY, Li K, Lu JL, Ye JH, Liang YR, Zheng XQ. Extraction of Squalene From Tea Leaves (Camellia sinensis) and Its Variations With Leaf Maturity and Tea Cultivar. Front Nutr 2022; 9:755514. [PMID: 35223940 PMCID: PMC8866563 DOI: 10.3389/fnut.2022.755514] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2021] [Accepted: 01/06/2022] [Indexed: 11/13/2022] Open
Abstract
Squalene is a precursor of steroids with diverse bioactivities. Tea was previously found to contain squalene, but its variation between tea cultivars remains unknown. In this study, tea leaf squalene sample preparation was optimized and the squalene variation among 30 tea cultivars was investigated. It shows that squalene in the unsaponified tea leaf extracts was well separated on gas chromatography profile. Saponification led to a partial loss of squalene in tea leaf extract and so it is not an essential step for preparing squalene samples from tea leaves. The tea leaf squalene content increased with the maturity of tea leaf and the old leaves grown in the previous year had the highest level of squalene among the tested samples. The squalene levels in the old leaves of the 30 tested cultivars differentiated greatly, ranging from 0.289 to 3.682 mg/g, in which cultivar “Pingyun” had the highest level of squalene. The old tea leaves and pruned littering, which are not used in tea production, are an alternative source for natural squalene extraction.
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Affiliation(s)
- Yue Yue Sheng
- Tea Research Institute, Zhejiang University, Hangzhou, China
| | - Jing Xiang
- Tea Research Institute, Zhejiang University, Hangzhou, China
| | - Kai Rong Wang
- Forest Technology Extension Center, Ningbo Agricultural and Rural Affairs Bureau, Ningbo, China
| | - Ze Yu Li
- Tea Research Institute, Zhejiang University, Hangzhou, China
| | - Kai Li
- Tea Research Institute, Zhejiang University, Hangzhou, China
| | - Jian Liang Lu
- Tea Research Institute, Zhejiang University, Hangzhou, China
| | - Jian Hui Ye
- Tea Research Institute, Zhejiang University, Hangzhou, China
| | - Yue Rong Liang
- Tea Research Institute, Zhejiang University, Hangzhou, China
- *Correspondence: Yue Rong Liang
| | - Xin Qiang Zheng
- Tea Research Institute, Zhejiang University, Hangzhou, China
- Xin Qiang Zheng
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Lin Q, Ni H, Wu L, Weng SY, Li L, Chen F. Analysis of aroma-active volatiles in an SDE extract of white tea. Food Sci Nutr 2021; 9:605-615. [PMID: 33598146 PMCID: PMC7866617 DOI: 10.1002/fsn3.1954] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2020] [Revised: 10/04/2020] [Accepted: 10/05/2020] [Indexed: 12/15/2022] Open
Abstract
White tea is a famous Chinese tea that is cooked at boiling point before drinking. The simultaneous distillation-extraction (SDE) was used to collect volatile compounds during tea cooking. The SDE extract was dominated with green, floral, roasted and woody notes, and weak sweet note. There were 32 volatile compounds identified via gas chromatography-mass spectrometry analysis, and 19 of them had strong fragrance based on the gas chromatography-olfactometry analyzed results. Hexanal, 2-hexenal, cis-3-hexen-1-ol, and camphene were the main contributors to the green note. The floral note was mainly contributed by 2-hexanone, benzeneacetaldehyde, trans-linalool oxide, and linalool, and the sweet note was induced by trans-β-damascenone. The roasted note was mainly contributed by 2-pentyl-furan. The woody note was mainly contributed by trans-α-ionone and trans-β-ionone. Four putative reaction pathways, including amino acid degradation, carotene degradation, Maillard reaction, and glycosides hydrolysis, were figured out to explain the generation of aromatic-active volatiles at high temperatures. This study added our knowledge on tea aroma under cooking as well as other thermal treatments.
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Affiliation(s)
- Qi Lin
- College of Food and BioengineeringJimei UniversityXiamenChina
| | - Hui Ni
- College of Food and BioengineeringJimei UniversityXiamenChina
- Key Laboratory of Food Microbiology and Enzyme Engineering TechnologyXiamenChina
- Research Center of Food Biotechnology of Xiamen CityXiamenChina
| | - Ling Wu
- College of Food and BioengineeringJimei UniversityXiamenChina
- Key Laboratory of Food Microbiology and Enzyme Engineering TechnologyXiamenChina
- Research Center of Food Biotechnology of Xiamen CityXiamenChina
| | - Shu Yi Weng
- DAMIN Foodstuff (Zhangzhou) Co., LtdZhangzhouChina
| | - Lijun Li
- College of Food and BioengineeringJimei UniversityXiamenChina
- Key Laboratory of Food Microbiology and Enzyme Engineering TechnologyXiamenChina
- Research Center of Food Biotechnology of Xiamen CityXiamenChina
| | - Feng Chen
- College of Food and BioengineeringJimei UniversityXiamenChina
- Department of Food, Nutrition and Packaging SciencesClemson UniversityClemsonSCUSA
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