February 2014: of Keynotes and Highlights
Contents12th Euro Fed Lipid Congress, 14-17 September 2014, Montpellier, France
Oysters and the "Étang de Thau"
3rd European Symposium on Microbial Lipids
EJLST: Earlyview Highlights
We would like to remind you that the next Euro Fed Lipid Congress will be held in Montpellier, France, on September 14-17, 2014, and will be co-hosted by GERLI (Groupe d’Etude et de Recherche en Lipidomique) and SFEL (Société Française d’Etude des Lipides). Intitled "Oils, Fats and Lipids: From Lipidomics to Industrial Innovation", this congress will cover various aspects of lipid research in the framework of 17 thematic sessions. It will be a unique opportunity to have a broad and comprehensive view on recent discoveries and developments in the lipid world. We hope it will trigger new contacts and provide a platform for developing new collaborations among academic scientists and those from industry. The session chairmen have already accomplished a perfect job in contacting internationally recognized scientists for plenary and keynote lectures. We are pleased to confirm the participation of the following invited speakers:
Rolf Schmid, Bio4business, Stuttgart, Germany (Opening Lecture)
John Chapman, Paris, France (European Lipid Science Award Lecture)
John Harwood, Cardiff, UK (Chevreul Medal Lecture)
Uwe Bornscheuer, Greifswald, Germany (Wilhelm Normann Medal Lecture)
Rui J.B. Bessa, Lisbon, Portugal (Lipids in Animal Science session)
Quinn Zhu, DuPont Company, Wilmington, DE/USA (Biotechnology and Enzyme Technology session)
David Moore, Houston, TX/USA (Molecular and Cellular Biology of Lipids in Health and Disease session)
Philippe Legrand, Rennes, France (Lipids in Nutrition session)
Markus R. Wenk, Singapore (Lipidomics, Analytics, Authenticity, Imaging session)
Philip C. Calder, Southampton, UK (Marine Lipids session)
Jie-Oh Lee, Daejon, Korea (Microbial Lipids session)
Nicos A. Petasis, Los Angeles, USA (Lipid Chemistry and Oleochemistry session)
Zoubida Charrouf, Faculty of Sciences, Rabat, Morocco (Mediterranean Oil session) Choo Yuen May, Kuala Lumpur, Malaysia (Palm oil session)
Bernard Cabane, Paris, France (Physical Chemistry, Lipid Biophysics and Formulations session)
Sébastien Baud, Versailles, France (Plant Lipids, Oil Seeds, Plant Breeding session)
Wim De Greyt, DeSmet Ballestra Group, Zaventem, Belgium (Processing session)
Kazuo Miyashita, Hokkaido, Japan (Lipid Oxidation and Antioxidants session)
Arne Astrup, Copenhagen, Denmark (Milk and Dairy Products in Human Nutrition session)
Besides our national members from SFEL and GERLI, we hope this program will be attractive for other European societies and colleagues from all over the world.
We are looking forward to meeting you in Montpellier in September.
Deadline for oral presentations is 14 February 2014
Please find guidelines and further details at the congress webpage.
New sponsors and exhibitors this month:
The Étang de Thau or Bassin de Thau is the largest of a string of lakes that stretch along the Languedoc-Roussillon, French coast from the Rhône River to the foothills of the Pyrenees which form the border to Spain. with 21 km length and 8 km width It is the second largest lake in France.
Until relatively recently the étangs from Marseillan to the Rhône were a continuous stretch of inland waterway. Early settlers described this as 'une petite mer intérieure et tranquille'. It provided access to, in particular, Marseillan - a fishing village that became a trade centre.
Open to the sea the étang has fish such as the dorade (bream), but more importantly a thriving shellfish industry. 18 sorts of shellfish are taken from the étang - the most important being oysters. 750 producers farm 2,750 oyster tables and take some 13,000 tonnes annually. This provides for about 8.5% of France's consumption.
Oysters from the Étang de Thau are marketed under the name of huîtres de Bouzigues (Bouzigues Oysters) after the village where oyster production started. Fixed with cement to ropes, the young oysters are immersed in the water until they reach a size suitable for consumption. Thau water is graded A and so shellfish can be caught and consumed within minutes.
In addition to oysters, some 3,000 tonnes of mussels are produced every year.
Fresh oysters must be alive just before consumption or cooking. There is only one criterion: the oyster must be capable of tightly closing its shell. Open oysters should be tapped on the shell; a live oyster will close up and is safe to eat. Oysters which are open and unresponsive are dead and must be discarded.
Opening oysters requires skill. The preferred method is to use a special knife (called an oyster knife, a variant of a shucking knife), with a short and thick blade about 5 cm (2.0 in) long.
While different methods are used to open an oyster, the following is one commonly accepted oyster-shucking method.
- Insert the blade, with moderate force and vibration if necessary, at the hinge between the two valves.
- Twist the blade until there is a slight pop.
- Slide the blade upward to cut the adductor muscle which holds the shell closed.
Source: Wikipedia, Authors Emeraude, Harrieta171, David
3rd European Symposium on Microbial Lipids:
Accumulation of lipids by modified Y. lipolytica strains
Picture: INRA - CNRS - INSA, Toulouse
EPA vs DHA: New interesting data
This is an interesting study of the effects of EPA and DHA delivered in the form of phospholipids on metabolic markers in obese mice. Overall their effects were similar but there were some interesting differences. Briefly, anti-obesity and lipid-lowering effects of EPA-PL were superior to DHA-PL, while DHA-PL exhibited better anti-hypertension effects. Detailed account of the effects is presented and discussed.
Catalytic synthesis and characterization of phenol-branched-chain fatty acid isomers
In this paper an efficient approach to upgrade fats and oils to a new biobased product, hydroxyl-aryl-branched-chain fatty acid isomers, is described. The researchers employed H-ferrierite zeolite catalyst for the addition of phenol to the olefinic site of oleic acid, and obtained up to 70% yield of phenol-branched-chain fatty acid isomers.
If you are interested in the use of fats and oils as renewable feedstock for the chemical industry, do not miss the FREE January issue of EJLST completely devoted to this subject and including articles on hot topics such as nanoparticles, deep eutectic solvents, novel renewable polymers, and new insights into catalytic routes: FREE SPECIAL ISSUE:
Tridocosahexaenoyl glycerol purification from docosahexaenoic acid single cell oil
Researchers from Spain purified tridocosahexaenoyl glycerol, a valuable form of DHA, from a commercially available microalgae-derived docosahexaenoic acid single cell oil, DHASCO. The presented procedure uses only food-grade solvents and thus the resulting tri-DHA fraction (with about 80% DHA) can be used for nutritional or pharmaceutical purposes.
Lipid Technology Highlights: Beyond lipid research: Resveratrol Resveratrol is a polyphenol found in red wine which has received considerable attention in recent years for its many beneficial effects on health and especially longevity and anti-aging. But there is also a lipid link – resveratrol is believed to counteract the detrimental effects of high-fat diet.
Omega-3 and attention deficit hyperactivity disorder
Omega-3 highly unsaturated fatty acids are thought to be beneficial in treating ADHD. Rachel Gow and Joseph Hibbeln discuss evidence from several clinical studies and raise questions regarding future research directions.
13-16 March 2014, Maui, Hi, USA
Euro Fed Lipid e.V.
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Phone: +49 69 79 17 -345, Fax -564
Amtsgericht Frankfurt, Vereinsregister VR 12887
Geschaeftsfuehrer: Dr. Frank Amoneit
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