Lipids from marine products

Lipids from marine products have been studied less frequently. The detection of co-(o-alkylphenyl)alkanoic acids with 16,18 and 20 carbon atoms together with isoprenoid fatty acids (4,8,12-trimethyltetradecanoic acid and phytanic acid) and substantial quantities of bones from fish and molluscs has provided evidence for the processing of marine animal products in vessels [58 60]. C16, C18, and C20 co-(o-alkylphenyl)alkanoic acids are presumed to be formed during the heating of tri-unsaturated fatty acids (C16 3, C18 3 and C20 3), fatty acyl components of marine lipids, involving alkali isomerization, pericyclic (intermolecular Diels-Alder reaction) and aromatization reactions. 

Based on compound-specific studies, Pearson et al. (2001) have reported that many of the lipid fractions from SMB sediments in the surface to 8 cm horizon like alcohols, sterols and fatty acids derive from marine euphoric zone primary production or subsequent heterotrophic consumption of this biomass. The ages of corresponding fractions in our sample from SMB, but from deeper horizon (30-50 cm), are much older to be attributed entirely to such an origin. This reflects multiple sources of organic matter contributions to the sediments (as discussed above) as a function of rime. 

Kiran et al. (2010) produced glycol hpid surfactant from marine-sponge-associated B. casei MSA 19 by solid state fermentation. The glycol lipid was used in the production of AgNPs which resulted in uniform and stable nanoparticles. 

An experimental study reported a CLA level of 1.6 mg/g fat in the liver and 0.6 mg/g fat in the muscle of juvenile yellow perch, even though CLA was absent in then-diet (59). However, Ackman (60) could not detect any CLA in farmed carp, tilapia, and rockfish. It is interesting to note that Chin et al. (10) did not detect the cis-9, trans-11-isomer in CLA from any of their marine samples. Ackman (60), an authority on marine lipids, points out that during chromatographic analysis, the marine fatty acids 18 4n-3 and 18 4n-l elute in the region that CLA isomers occupy. Thus the CLA values recorded for marine products may be due to these 18 4 fatty acids and not CLA itself. With increasing reliance on aquaculture worldwide, the future may see some CLA in marine products if ruminant-derived ingredients are used in their feed. 

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