Thesis (Ph.D.)--University of Western Australia, 2007.

Thesis (Ph.D.)--University of Nebraska-Lincoln, 2008. / Title from title screen (site viewed Apr. 9, 2009). PDF text: viii, 146 p. : col. ill. ; 2 Mb. UMI publication number: AAT 3338793. Includes bibliographical references. Also available in microfilm and microfiche formats.

Thesis (Ph.D.)--Memorial University of Newfoundland, 1997. / Bibliography: leaves 215-237.

Universiẗat, Diss., 2004--München.

Thesis (M.S.)--California Polytechnic State University, 2009. / Mode of access: Internet. Title from PDF title page; viewed on November 13, 2009. Major professor: Susan Hawk. "Presented to the faculty of California Polytechnic State University, San Luis Obispo." "In partial fulfillment of the requirements for the degree [of] Master of Science in Agriculture, with specialization in Food Science and Nutrition." "October, 2009." Includes bibliographical references (p. 40-46).

Background and Aim: Microalgae are a potential economical source of omega-3 fatty acids, which are known for their health benefits. Omega-3 fatty acids derived from microalgae are however still expensive due to high costs involved in production. These costs can partly be attributed to cultivation of microalgae in unialgal cultures, which are prone to contamination, difficult to scale up and require stringent control of growth conditions. This study therefore is aimed to investigate the feasibility of using a mixed microalgae culture for the production of omega-3 fatty acids. Methods and materials: The microalgae were grown under uncontrolled conditions in a hanging-bag photo-bioreactor, with only the phosphorus-nitrogen ratio (P:N-ratio) varied. Variations in the different population proportions in the culture were studied and related to the biomass, total fatty acid and omega-3 fatty acid productivity of the culture. Finally, a comparison was made between the results obtained in this study and similar studies found in literature. Results and discussion: The mixed culture used was composed of several green microalgae, whose proportions varied with P:N-ratio, season, and age of the culture. Different interactions between the populations were observable, and these were thought to influence the culture’s biomass, total fatty acids (TFAs) and omega-3 fatty acid productivity. The TFA content of the culture was ~10-20% by the end of the exponential phase, depending on the nutrients supplied. The fatty acids were composed of mostly unsaturated fatty acids, the majority of which were omega-3 fatty acids; C18:3ω3 (up to 50% of TFA), C16:4ω3 (up to 15%) and C18:4ω3 (up to 5%). Other fatty acids observed included C16:0 (up to 25%), C18:1ω9/C18:1ω8 (up to 20%), C18:2ω6 (up to 5%), traces of C18:0, C18:3ω6, C17:0, C16:3ω3 and C16:1ω7 were also detected. The presence of these fatty acids was found to vary depending on season, P:N-ratio, and age of the culture. When compared to studies in the literature, the mixed culture was found to perform better than, or as well as reported studies, where unialgal cultures were cultivated under controlled laboratory conditions. Conclusion: In view of the reported advantages of cultivating mixed cultures, the production of omega-3 fatty acids via such cultures appears attractive. More research however is needed to optimise the culture; study interactions between the organisms and their effect on biomass, total fatty acid and omega-3 fatty acid productivity. Finally, the economic implications of using mixed cultures need to be evaluated as well.

Bakgrund: Astma är en inflammationssjukdom i luftvägarna, och en av de vanligaste kroniska sjukdomarna hos barn globalt sett. Vanligast är astma hos barn mellan 3 och 15 år, men hälften av alla barn som diagnostiserats med astma som barn har även betydande besvär upp i vuxen ålder. För en del av populationen har inte traditionell läkemedelsbehandling någon effekt, varför alternativa behandlingsmetoder så som omega-3 tillskott bör undersökas. Syfte: Syftet med innevarande litteraturstudie var att kartlägga om det finns evidens för om omega-3 tillskott kan användas i förebyggande eller symtomlindrande syfte hos barn (0–18 år) som löper hög risk för att utveckla astma eller som är diagnostiserade med astma. Metod: Studien utformades som en systematisk litteraturstudie. Litteratursökningar har genomförts i databaserna Pubmed, CINAHL och Medline. Sökningarna bestod av sökblocken astma, barn eller ungdomar och omega-3 tillskott/omega-3 fettsyror. Resultat: Denna studie inkluderar fem RCT-studier med syftet att undersöka om omega-3 tillskott kunde förebygga astma eller minska symtomen av astma hos barn, totalt 939 barn med astma har studerats i de fem studierna. Fyra studier påvisade att omega-3 tillskott till barn med astma inte har någon klinisk relevans medan en studie påvisade att klinisk relevans fanns. Slutsats: Denna systematiska litteraturstudie resulterade i att det inte finns någon evidens för att omega-3 tillskott skulle verka förebyggande eller symtomlindrande för barn med astma. RCT-studierna som inkluderats i denna systematiska litteraturöversikt är mycket heterogena och därför behövs vidare forskning på omega-3 tillskotts kliniska relevans. / Background: Asthma is an inflammatory disease in the airways, and is one of the most common chronic diseases in children globally. Asthma is most common in children between 3 to 15 years of age, but 50 % of children diagnosed with asthma as a child also have significant problems as adults. For some part of the population traditional drug treatment has no effect, indicating that alternative treatment methods, such as omega-3 supplements, should be investigated further. Aim: The aim of the current literature study was to investigate if there is any evidence of whether omega-3 supplements can be used for preventive or symptom-relieving purposes in children (0-18 years of age), who are at high risk of developing asthma or who have been diagnosed with asthma. Methods: The study was designed as a systematic review. Literature searches have been conducted using the Pubmed, CINAHL and Medline databases. The searches consisted of the search blocks asthma, children or adolescents and omega-3 supplements/omega-3 fatty acids. Results: This study includes five RCT studies that was aimed to investigate whether omega-3 supplements could prevent asthma or reduce the symptoms of asthma in children, a total of 939 children with asthma have been studied in the five studies. Four studies showed that omega-3 supplements for children with asthma have no clinical relevance, while one study showed that clinical relevance existed. Conclusion: This systematic review proved that no evidence for omega-3 supplements treatment, for preventive or symptom relieving purposes, in children with asthma exists. The RCT studies included in this systematic review are very heterogeneous and therefore further research on the clinical relevance of omega-3 supplement is needed.

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Despite being a low fat fish and consequently a low omega-3 fish, tilapia have widespread consumer acceptability due to its mild taste, cheap price and low mercury content. However some sources claim that farmed tilapia can be detrimental to human health due to high omega-6:3 ratios and low omega-3 content specifically eicosapentaenoic acid, docosapentaenoic acid, and docosahexaenoic acid. The objective of this study was to create an omega-3 enriching feed that would increase omega-3 content in tilapia and subsequently decrease the omega-6:3 ratio. An 8 week feeding trial was conducted. Tilapia were cultured in a recirculating aquaculture system on one of eight diets (control, commercial, 1, 3, 5% fish oil or 1.75, 5.26, 8.77% ALL-G-Rich (algae). Water quality, selected fish biometrics and growth performance were recorded. Fillet and rib meat tissues were collected at weeks 4 and 8, and liver and mesenteric fat tissues were collected at week 8. Fat was extracted, trans-methylated and identified as fatty acid methyl esters using gas chromatography-mass spectrometry. Docosahexaenoic acid increased in concentration in all tissues as percent fish oil and ALL-G-Rich increased in the diets with 8.77% ALL-G-Rich resulting in significantly (P<0.0001) greater concentrations in the fillet and mesenteric fat compared to all other diets after 8 weeks. The 8.77% ALL-G-Rich diet resulted in significantly (P=0.003) greater cumulative accumulation of EPA, DPA and DHA on a mg/4oz fillet basis after 4 weeks compared to control. The results of this study suggest that an ALL-G-Rich finishing feed could be produced that would result in a value added farmed tilapia fillet. / Master of Science in Life Sciences

Increased consumer interest in omega-3 fatty acids (FA) has led to novel foods with added omega-3 FA. Additional information regarding omega-3 FA fate within foods is needed for improving quality and stability. This research modeled DHA, an omega-3 FA, fate and explored means of preventing degradation and oxidation of FA in algal oil and mozzarella cheese. In algal oil, TBHQ (synthetic antioxidant) at 0.0175g/g algal oil prevented DHA degradation for at least 6 weeks, and mixed tocopherols (natural antioxidant) at 400ppm prevented DHA degradation and oxidation for about 4 weeks. DHA degradation in algal oil was modeled by an autocatalytic equation. The fate of DHA from algal oil in mozzarella cheese was also modeled by an autocatalytic equation. In an effort to prevent DHA degradation and oxidation, mixed tocopherols were added. The optimum combination of those tested was found, using a response surface design, to be 3% algal oil with 110ppm mixed tocopherols for maximum DHA and minimum oxidation over 2 weeks. This algal oil/antioxidant combination in mozzarella cheese successfully prevented oxidation and DHA degradation over 3 weeks of storage. Approximately 0.1g DHA may be consumed from a 28g serving of this cheese. Approximately 0.5-18 servings of this cheese are equivalent to DHA consumed from a 3oz serving of fish, depending on fish type. Sensory evaluation tests found consumers could distinguish between mozzarella cheese with/without algal oil. Results from this study improve understanding of omega-3 FA behavior in mozzarella cheese and provide a means for preserving quality and nutrition. / Master of Science