Thursday, June 7, 2018

Congratulations to the 2018 AOCS Annual Meeting poster competition winners!

The poster competition took place at the 2018 AOCS Annual Meeting & Expo in Minneapolis, Minnesota, USA. The winners’ work displayed innovative research that set them apart from their peers.

Edible Applications Technology Division
First Place Student: Ruojie Zhang, University of Massachusetts-Amherst, USA
Second Place Student: Dianhui Wu, North Dakota State University, USA

Health and Nutrition Division
Best Overall: Ryota Hosomi, Kansai University, Japan
First Place Student: Fabien Schultz, Technical University of Berlin, Neubrandenburg University of Applied Sciences, Germany
Second Place Student: Adriana V. Gaitán, Louisiana State University, USA
Third Place Student: Zipei Zhang, University of Massachusetts-Amherst, USA

Lipid Oxidation and Quality Division
First Place Student: Junsi Yang, University of Nebraska-Lincoln, USA

Protein and Co-Products Division
First Place Student: Aya Hamada, Nihon University, Japan
Second Place Student: Temitola O. Awosika, University of Manitoba, Canada
Third Place Student: Adam J. Franczyk, University of Manitoba, Canada

Surfactants and Detergents Division
First Place Student: Tomone Sasayama, Tohoku University, Japan
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Friday, June 1, 2018

JAOCS and Lipids Joint Virtual Issue: Medium Chain Triacylglycerols (MCT)

JAOCS Editor-in-Chief Jim Kenar and Lipids Editor-in-Chief Eric Murphy have teamed up to compile a cross-disciplinary virtual issue featuring papers that focus on MCT-containing oils and their uses.

Visit https://onlinelibrary.wiley.com/page/journal/15589331/homepage/virtualissuemct to read these articles that discuss how MCT oils are used in food products  (JAOCS) and how MCT influence various metabolic pathways in mammals (Lipids).

These articles are open until July 31, 2018.

 If you are an AOCS member, you have FREE online access as part of your membership. Simply log in to aocs.org, click on "My Account" and then under "Membership," click on the "AOCS Journal Subscription" link.

Medium Chain Triacylglycerols (MCT) 

Triacylglycerols are the main constituents of vegetable oils and fats.  These molecules are esters that are formed between glycerol and three fatty acids.  The majority of vegetable oils, such as soybean oil, are composed of triacylglycerols that contain saturated long chain fatty acids (16-22 carbon atoms), monounsaturated fatty acids, and polyunsaturated fatty acids.   However, some triacylglycerols are predominantly composed of saturated medium chain fatty acids (12-14 carbon atoms) and are designated medium chain triglycerides (MCT). MCT are abundant in palm kernel and coconut oils and, over the last few decades have become considered a source of healthy saturated oils as MCT are readily metabolized for quick energy and have interesting physiological functions.
 
This collection of papers from Lipids and the Journal of the American Oil Chemists’ Society (JAOCS) are focused on MCT containing oils and there uses.  The papers highlighted within JAOCS demonstrate how MCT oils can be blended with other edible oils and modified for use in applications including edible films, confectionary products, margarines and spreads, or structured lipids for infant nutrition.  In contrast, the papers from Lipids demonstrate how MCT influence various metabolic pathways in mammals.  This ranges from the ability of saturated fatty acids to enhance n-3 fatty acid metabolism in animals fed a high fat diet to the role of palmitic acid on cardiomyocyte function.  The positive cardiovascular effect of MCT are detailed in a number of these papers and highlights emerging data demonstrating the mechanisms underlying the positive impact of MCT in human health.

JAOCS and Lipids Joint Virtual Issue: Medium Chain Triacylglycerols (MCT):

Biotechnological and Novel Approaches for Designing Structured Lipids Intended for Infant Nutrition

A Review of the Evidence Supporting the Taste of Non‐esterified Fatty Acids in Humans

Crystallization Behavior and Kinetics of Chocolate‐Lauric Fat Blends and Model Systems

Enzymatic Interesterification of Coconut and High Oleic Sunflower Oils for Edible Film Application

Feruloylated Products from Coconut Oil and Shea Butter

Cocoa Butter Substitute (CBS) Produced from Palm Mid‐fraction/Palm Kernel Oil/Palm Stearin for Confectionery Fillings

Enzymatic Interesterification of Lauric Fat Blends Formulated by Grouping Triacylglycerol Melting Points

Molecular Finger Printing of Nutra‐Coconut Oil with Improved Health Protective Phytoceuticals and its Efficacy as Frying Medium

Crystallization Kinetics of Coconut Oil in the Presence of Sorbitan Esters with Different Fatty Acid Moieties

Preparation of Infant Formula Fat Analog Containing Capric Acid and Enriched with DHA and ARA at the sn‐2 Position

A High‐Fat, High‐Oleic Diet, But Not a High‐Fat, Saturated Diet, Reduces Hepatic α‐Linolenic Acid and Eicosapentaenoic Acid Content in Mice

PAM, OLA, and LNA are Differentially Taken Up and Trafficked Via Different Metabolic Pathways in Porcine Adipocytes

Myristic Acid Enhances Diacylglycerol Kinase δ‐Dependent Glucose Uptake in Myotubes

Olive Oil‐Based Lipid Emulsions Do Not Influence Platelet Receptor Expression in Comparison to Medium and Long Chain Triglycerides In vitro

Medium‐Chain Enriched Diacylglycerol (MCE‐DAG) Oil Decreases Body Fat Mass in Mice by Increasing Lipolysis and Thermogenesis in Adipose Tissue

Lipid Emulsions Containing Medium Chain Triacylglycerols Blunt Bradykinin‐Induced Endothelium‐Dependent Relaxation in Porcine Coronary Artery Rings

AMPK Prevents Palmitic Acid‐Induced Apoptosis and Lipid Accumulation in Cardiomyocytes

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