Lithium Chloride Promotes Endogenous Synthesis of CLA in Bovine Mammary Epithelial Cells.

Although conjugated linoleic acid (CLA) can promote human health, its content in milk is insufficient to have a significant impact. The majority of the CLA in milk is produced endogenously by the mammary gland. However, research on improving its content through nutrient-induced endogenous synthesis is relatively scarce. Previous research found that the key enzyme, stearoyl-CoA desaturase (SCD) for the synthesis of CLA, can be expressed more actively in bovine mammary epithelial cells (MAC-T) when lithium chloride (LiCl) is present. This study investigated whether LiCl can encourage CLA synthesis in MAC-T cells. The results showed that LiCl effectively increased SCD and proteasome α5 subunit (PSMA5) protein expression in MAC-T cells as well as the content of CLA and its endogenous synthesis index. LiCl enhanced the expression of proliferator-activated receptor-γ (PPARγ), sterol regulatory element-binding protein 1 (SREBP1), and its downstream enzymes acetyl CoA carboxylase (ACC), fatty acid synthase (FASN), lipoprotein lipase (LPL), and Perilipin 2 (PLIN2). The addition of LiCl significantly enhanced p-GSK-3ß, ß-catenin, p-ß-catenin protein expression, hypoxia-inducible factor-1α (HIF-1α), and downregulation factor genes for mRNA expression (P < 0.05). These findings highlight that LiCl can increase the expression of SCD and PSMA5 by activating the transcription of HIF-1α, Wnt/ß-catenin, and the SREBP1 signaling pathways to promote the conversion of trans-vaccenic acid (TVA) to the endogenous synthesis of CLA. This data suggests that the exogenous addition of nutrients can increase CLA content in milk through pertinent signaling pathways.

Feeding wheat dried distillers' grains with solubles increases conjugated linoleic acid and unsaturated lipids in ovine milk without adversely affecting milk yield.

The aim of this research communication was to examine the effect of dietary supplementation with wheat-based dried distillers' grains with solubles (DDGS), a by-product of bioethanol production, on yield, composition, and fatty acid (FA) profile of ewe milk. Forty-five purebred mid-lactating Chios ewes (average milk yield 2.23 kg/d in 96 ± 5 d in lactation) were offered three iso-nitrogenous and iso-energetic diets (15 animals per diet) for a 10 d adaptation period followed by a 5-week recording and sampling period. The diets contained 0, 6, and 12% DDGS on DM basis for the DG0, DG6, and DG12 treatment, respectively, as a replacement of concentrate mix, whilst concentrate-to-forage ratio remained at 60:40 in all treatments. Individual milk yield, milk composition, and FA profile were recorded weekly and analyzed using a complete randomized design with repeated measurements. No significant differences were observed among groups concerning dry matter intake (overall mean of 2.59 kg/d), milk yield or 6% fat-corrected milk and milk protein percentage or protein yield. Milk fat percentage was decreased in the DG12 (4.76%) compared to DG0 (5.69%) without, however, significantly affecting the daily output of milk fat. The concentration of all major saturated FA between C4:0 to C16:0 was reduced, whereas long-chain (>16 carbons), mono-unsaturated and poly-unsaturated FAs were increased in the milk of DDGS groups. Among individual FA, increments of oleic acid and C18:1 trans-monoenes like C18:1 trans-10 and C18:1 trans-11 were demonstrated in DG12 group, whereas linoleic and conjugated linoleic acid (CLA cis-9, trans-11) were elevated in both DDGS groups compared to control. Changes in FA profile resulted in a decline in the atherogenic index of milk by 20% and 35% in DG6 and DG12 treatments, respectively, compared with control. In conclusion, feeding DDGS to dairy ewes increased the levels of unsaturated FA that are potentially beneficial for human health without adversely affecting milk, protein or fat yield.

Measuring Conjugated Linoleic Acid (CLA) Production by Bifidobacteria.

The biological significance of conjugated fatty acids (CFAs) has been linked to positive health effects based on biomedical, in vitro, and clinical studies. Of note, conjugated linoleic acids (CLAs) are the most widely characterized fatty acids as geometric isomers cis-9,trans-11 and trans-10,cis-12 CLA occur naturally in ruminant fats, dairy products, and hydrogenated oils. Concerning CLAs, it is known that bacterial biohydrogenation, a process whereby ruminal bacteria or starter cultures of lactic acid bacteria have the ability to synthesize CLA by altering the chemical structure of essential fatty acids via enzymatic mechanisms, produces a multitude of isomers with desirable properties. Bifidobacterium species are classed as food grade microorganisms and some of these strains harness molecular determinants that are responsible for the bioconversion of free fatty acids to CLAs. However, molecular mechanisms have yet to be fully elucidated. Reports pertaining to CLAs have been attributed to suppressing tumor growth, delaying the onset of diabetes mellitus and reducing body fat in obese individuals. Given the increased attention for their bioactive properties, we describe in this chapter the qualitative and quantitative methods used to identify and quantify CLA isomers produced by bifidobacterial strains in supplemented broth media. These approaches enable rapid detection of potential CLA producing strains and accurate measurement of fatty acids in biological matrices.

Total conjugated linoleic acid content of ruminant milk: The world status insights.

Conjugated linoleic acid (CLA) content of ruminant milk reported in published research papers (n = 65) from January 1995 to March 2020 around the world were analyzed to estimate the overall mean CLA value. The CLA content of ruminant milk samples was grouped according to geographical regions (Europe, South America, North America, Oceania, Asia, and Africa). The total CLA content of milk samples from cows, sheep, goats, yaks, and llama retrieved from the collected data ranged between 0.06 and 2.96% of total fatty acids. There is a wide variation of pooled estimated mean content of CLA in milk among the study regions and were highest in Oceania with 1.33% (95% confidence interval (CI): 1.16 - 1.49%) of total fatty acids. Though several factors have been reported to influence the CLA content of milk, the effect of the "geographical origin" was only considered in the present manuscript as one of the main factors in this respect.

Enhancement of isoflavone aglycone, amino acid, and CLA contents in fermented soybean yogurts using different strains: Screening of antioxidant and digestive enzyme inhibition properties.

This study was the first to evaluate changes in isoflavone, amino acid, conjugated linoleic acid (CLA), antioxidant effect, and digestive enzyme inhibition during fermentation of soy-milk to soy-yogurt with L. brevis and L. plantarum. Total average isoflavones were reduced (1318.2 â†’ 971.1 µg/g) with an increase of aglycones (60.2 â†’ 804.9 µg/g, genistein > daidzein > glycitein) in soy powder yogurts (SPYs). Amino acids increased considerably, as did ornithine (average 4.1 â†’ 551.0 mg/g), and CLA showed high variations from not-detected (ND) to 0.5, 0.9 mg/g (cis-9, trans-11) and ND to 0.3, 0.2 mg/g (trans-10, cis-12). Digestive enzyme inhibitions (α-glucosidase, α-amylase, and pancreatic lipase) displayed high activities (average 50.6 â†’ 67.2, 5.2 â†’ 46.4, 10.6 â†’ 51.4%). Moreover, the antioxidant abilities against radicals were elevated as follows: ABTS > DPPH > hydroxyl (average 63.5 â†’ 86.5, 50.2 â†’ 70.3, 39.3 â†’ 55.2%). Specifically, SPY using mixed strains exhibited the greatest enzymatic inhibition and antioxidant capacities.

Soy oil conjugated linoleic acid production with solar light photoisomerization.

The objectives were (1) to produce soy oil conjugated linoleic acid (CLA) triacylglycerides in large quantities with solar light photoisomerization, utilizing iodine as a photosensitizer, (2) to study the temperature variation in the photoisomerized oil during various hours of the day, and (3) to study the variations in solar light intensity during various hours of the day. A 0.5% iodine containing soy oil in glass box with a glass lid was photoisomerized, under natural solar light for 0, 11, and 27 days, and CLA isomers were determined with gas chromatography with flame ionization detector. After 27 days of solar light photoisomerization, the cis-9, trans-11 CLA; other cis, trans CLA; trans-10, cis-12 CLA; trans, trans CLA, and total CLA were found to be 0.62 ± 0.05%, 1.04 ± 0.09%, 0.54 ± 0.11%, 6.16 ± 0.68%, and 8.37 ± 0.90%, respectively. The concentration of CLA isomers between 0 and 11 days was significantly different (p < .05), and the concentration of CLA isomers between 0 and 27 days was also significantly different (p < .05). There is no significant difference (p > .05) in CLA concentration between 11 and 27 days treatment. The CLA was not found in control soy oil samples. The CLA isomers were measured with GDFID in 45 min instead of 120min. The temperature of the edible oil in glass boxes ranged from 26 °C (8 a.m.) to 56 °C (1 p.m.). The light intensity ranged from 4,146 lux (7 p.m.) to 95,490 lux (12 p.m.). Glass lid on the glass box affected light transmission to a small but statistically significant extent (p < .05). The CLA isomers could be energy efficiently and inexpensively produced in soy oil by solar light photoisomerization, at low temperature and without needing expensive reactor vessels or catalysts. PRACTICAL APPLICATION: CLA was produced effectively with the iodine sensitized solar light photoisomerization. CLA is produced in large quantities, inexpensively, for possible food additive applications. Produced CLA is in the form of stable triacylglycerides.

Structure determination of conjugated linoleic and linolenic acids.

Conjugated linoleic and linolenic acids (CLA and CLnA) can be found in dairy, ruminant meat and oilseeds, these types of unsaturated fatty acids consist of various positional and geometrical isomers, and have demonstrated health-promoting potential for human beings. Extensive reviews have reported the physiological effects of CLA, CLnA, while little is known regarding their isomer-specific effects. However, the isomers are difficult to identify, owing to (i) the similar retention time in common chromatographic methods; and (ii) the isomers are highly sensitive to high temperature, pH changes, and oxidation. The uncertainties in molecular structure have hindered investigations on the physiological effects of CLA and CLnA. Therefore, this review presents a summary of the currently available technologies for the structural determination of CLA and CLnA, including the presence confirmation, double bond position determination, and the potential stereo-isomer determination. Special focus has been projected to the novel techniques for structure determination of CLA and CLnA. Some possible future directions are also proposed.

Fatty Acid Content of Retail Cow's Milk in the Northeastern United States-What's in It for the Consumer?

The fatty acid (FA) composition and content of whole milk (3.25% fat) from organic, omega-3 (n-3) FA fortified, and conventional retail brands available in the northeastern U.S. were assessed monthly via gas chromatography. Among the retail labels, organic milk stood out as it contained a distinct and more healthful FA profile, consistently comprising a higher content of unique bioactive FAs (short-chain FAs, odd- and branched-chain FAs, vaccenic acid, and conjugated linoleic acids) per serving, particularly during the warm season. The total content of saturated FAs did not differ by retail label. While organic and n-3 fortified milk contained a similar content of total n-3 FAs, the proportion of individual n-3 FAs differed significantly (organic milk: 18:3 n-3; n-3 fortified milk: 20:6 n-3) as a result of the production system and process, respectively. Overall, per serving, the FA profile of organic milk may provide added nutritional and health benefits.

Effects of dietary fat sources on the intramuscular and subcutaneous adipose tissue fatty acid composition, and consumer acceptability of lamb.

BACKGROUND: Lamb diets can alter the fatty acid (FA) profile of muscle and adipose tissue, which may affect the sensory quality and consumer acceptability of the meat. In this study, lambs received one of four pre-slaughter diets: a barley / maize / soya-based concentrate (C), supplemented with a saturated fat source (Megalac®) (SAT), or supplemented with protected linseed oil (PLO); or a by-product (citrus pulp / distillers' grain / soya-based) diet (BPR). Intramuscular FAs and adipose tissue branched-chain FAs were measured and consumer evaluation (hedonic liking and attribute intensity) was undertaken with cooked lamb. RESULTS: Compared to the other diets, the BPR diet resulted in a higher muscle concentration and a greater proportion of C18:2n-6, and greater proportions of conjugated linoleic acid (c9,t11-C18:2) and n-6 polyunsaturated FAs (PUFA), whereas the PLO diet resulted in higher muscle proportions of C18:0 and saturated FAs, higher concentrations of C18:3n-3 and n-3 PUFA, and a lower n-6 to n-3 ratio. The consumer acceptability of lamb was not affected by the pre-slaughter diets. CONCLUSION: Changes in the FA profile of lamb muscle and adipose tissue through the inclusion of sources of saturated fat, protected linseed oil, or by-products in the pre-slaughter diet did not result in consumer detection of significant effects on the acceptability of the cooked meat. © 2020 Society of Chemical Industry.

Endogenous synthesis of milk cis-9,trans-11 conjugated linoleic acid in dairy ewes: Quantification using 13C-labeled vaccenic acid and comparison with estimates based on cobalt administration.

Isotopic tracers are used to directly quantify the effect of mammary Δ9-desaturation on milk fatty acid (FA) composition, but very few studies have applied this method to measuring the endogenous synthesis of rumenic acid (RA; cis-9,trans-11 conjugated linoleic acid) in cows and goats, and no publications exist in ewes. In sheep, knowledge about the contribution of stearoyl-coenzyme A desaturase (SCD) to milk FA secretion is derived mostly from indirect estimates based on inhibition of the enzyme by oral administration of cobalt, a cost-effective method that has not been validated to date. To fill both gaps, we conducted an isotopic tracer assay in sheep to quantify the proportion of endogenous RA in milk for the first time in this species. We then compared the results with estimates derived from a Co administration assay performed on the same animals. First, 5 lactating ewes received an intravenous injection of 200 mg of [1-13C]trans-11 18:1 (vaccenic acid, VA), the precursor for RA production by SCD activity. At -24, -15, 0, 9, 24, 33, 48, 57, 72, 81, and 96 h post-injection, we recorded milk yield and collected milk samples to examine fat concentration and FA profile. We conducted compound-specific isotope analysis of VA and RA by gas chromatography-combustion isotope ratio mass spectrometry. Afterward, in the Co administration assay, ewes received a daily dose of 7 mg of Co/kg of body weight for 5 d. We analyzed milk samples for composition before and on the last days of cobalt dosing. On average, 17% of the injected amount of [1-13C]VA was transferred to milk within 96 h post-injection, and up to 29% of the VA taken up by the mammary gland was desaturated to milk RA. Under our conditions, the mean proportion of this conjugated linoleic acid isomer deriving from Δ9-desaturation represented 82 to 90% of the amount secreted in milk. However, the proportion estimated in the Co assay with calculations based on individual FA concentrations was lower (on average, 46%). When we calculated the same estimates based on changes in Δ9-desaturation ratios after Co dosing, the higher values of endogenous RA (75%) did not differ from the results of the isotopic tracer assay. Nevertheless, correlation analysis between the results obtained through [1-13C]VA or Co administration revealed no significant relationship, which would prevent acceptance of the latter as a reliable alternative to isotopic labeling to examine mammary Δ9-desaturation in dairy ewes.

The volatile organic compound profile of ripened cheese is influenced by crude protein shortage and conjugated linoleic acid supplementation in the cow's diet.

A shortage in crude protein (CP) and supplementation of conjugated linoleic acids (CLA) in the diets of dairy cows could improve the dairy industry's ecological footprint and the nutritional value of milk, but it is not known what effect such a strategy might have on the aroma profiles of dairy products. The aim of this work was to study the effects of reducing the dietary CP content (from 150 to 123 g/kg of dry matter), with or without a supply of rumen-protected CLA (7.9 g/d C18:2 cis-9,trans-11 and 7.7 g/d C18:2 trans-10,cis-12), on the volatile organic compound (VOC) profile of cheeses ripened for 3 mo. Twenty mid-lactation Holstein-Friesian cows were reared in 4 pens (5 to a pen), and fed 4 different experimental diets over 4 periods of 3 wk each, following a 4 × 4 Latin square design. Twice in each period, 10-L milk samples were taken from each group and used to produce 32 cheeses, which we then analyzed for VOC by solid-phase microextraction and gas chromatography-mass spectrometry. We detected 48 VOC belonging to 10 chemical classes (11 alcohols, 8 ketones, 8 esters, 7 acids, 4 aldehydes, 4 sulfurs, 2 lactones, 2 phenolic, 1 monoterpene, 1 hydrocarbon); these were expressed as concentrations in cheese (quantitative data) or as proportions of total VOC (qualitative data). The results of mixed model analysis showed that the majority of VOC families and individual VOC in ripened cheese were affected by the dietary treatments: CP shortage depressed the concentrations of volatile aldehydes and increased the proportions of some esters and limonene, whereas CLA increased the concentration of total VOC, particularly several acids and esters, and decreased the proportions of ketones and phenolic compounds. The interaction between dietary CP and CLA affected the proportions of alcohols and acids. We performed a factor analysis to extract 5 latent explanatory variables from the individual VOC, which represented 79% of total VOC variance for the quantitative data and 78% for the qualitative data. Addition of CLA decreased the first qualitative factor (the "base aroma" of cheese, explaining 44% of total variance), whereas CP reduction increased the second quantitative factor ("ethyl esters," 15% of total variance) and the third qualitative factor ("butan-," 9% of total variance). In summary, the VOC profile of ripened cheese was heavily influenced by CP content and CLA supplementation in the diets of dairy cows, but the effect on sensorial properties of cheese is also worth considering.

A high dose of conjugated linoleic acid increases fatty liver and insulin resistance in lactating mice.

This study aimed to evaluate the effects of a high dose of conjugated linoleic acid (CLA) on lactating mice. In one experiment, Kunming mice were separated into four groups (n = 6 per group); the control (CON) group received 3.0% linoleic acid (LA) oil, the L-CLA group received a mixture of 2.0% LA and 1.0% CLA, the M-CLA group received a mixture of 1.0% LA and a 2.0% CLA, and the H-CLA group received 3.0% CLA. Feeding proceeded from day 4 to day 10 of lactation. In a second experiment, a CON group received 3.0% LA, and an H-CLA group received 3.0% CLA. Plasma parameters were analyzed for all groups, and insulin tolerance tests (ITTs) were conducted. CLA treatment did not affect dam weight but significantly decreased the food intake of dams during lactation. Furthermore, CLA decreased the weight of pups on day 10 of lactation; this effect was attributed to lower milk fat of dams in the CLA group than in those of the other groups. Relative to mice in the CON group, the mice in the H-CLA group displayed increased liver weight and liver triglyceride (TG) content as well as higher TG content and γ-glutamyl transferase (γ-GT) activity in the plasma. Moreover, high-dose CLA resulted in insulin resistance, possibly affecting the red blood cell (RBC) and hemoglobin (HCB) levels in the plasma. In conclusion, lactating mice receiving a high dose of CLA exhibited fatty liver, insulin resistance, and impaired lactation performance.

Potentially High Value Conjugated Linolenic Acids (CLnA) in Melon Seed Waste.

Conjugated linolenic acids (CLnAs) are natural phytochemicals with known and potential bioactivities in mammals. Established CLnA sources are limited to a few common fruit seeds, notably pomegranate seeds and cherry pits, and the search for alternatives is impeded in part by cumbersome methods for reliable measurement. We investigated CLnA contents in lower value fruit seeds with a recently available facile mass spectrometry method, solvent-mediated chemical ionization, enabling and quantitative analysis. We report for the first time the detection of CLnAs in cantaloupe and honeydew seeds at levels of 2 mg CLnA/g seed kernel. Based on the combined waste stream for these muskmelons of about 1.4 billion pounds in the USA annually, we estimate that the available CLnAs amount to 37.5 tons, similar to cherry pits. Our results suggest the potentially enhanced economic value of a specific class of bioactives that may be extracted from discarded food processing waste.

Rubber seed oil and flaxseed oil supplementation alter digestion, ruminal fermentation and rumen fatty acid profile of dairy cows.

Rubber seed oil (RO) that is rich in polyunsaturated fatty acids (FA) can improve milk production and milk FA profiles of dairy cows; however, the responses of digestion and ruminal fermentation to RO supplementation in vivo are still unknown. This experiment was conducted to investigate the effect of RO and flaxseed oil (FO) supplementation on nutrients digestibility, rumen fermentation parameters and rumen FA profile of dairy cows. Forty-eight mid-lactation Holstein dairy cows were randomly assigned to one of four treatments for 8 weeks, including basal diet (CON) or the basal dietary supplemented with 4% RO, 4% FO or 2% RO plus 2% FO on a DM basis. Compared with CON, dietary oil supplementation improved the total tract apparent digestibility of DM, neutral detergent fibre and ether extracts ( P < 0.05). Oil treatment groups had no effects on ruminal digesta pH value, ammonia N and microbial crude protein ( P > 0.05), whereas oil groups significantly changed the volatile fatty acid (VFA) profile by increasing the proportion of propionate whilst decreasing total VFA concentration, the proportion of acetate and the ratio of acetate to propionate ( P < 0.05). However, there were no differences in VFA proportions between the three oil groups (P > 0.05). In addition, dietary oil supplementation increased the total unsaturated FA proportion in the rumen by enhancing the proportion of trans-11 C18:1 vaccenic acid (VA), cis-9, trans-11 conjugated linoleic acid (CLA) and α-linolenic acid (ALA) ( P < 0.05). These results indicate that dietary supplementation with RO and FO could improve nutrients digestibility, ruminal fermentation and ruminal FA profile by enhancing the VA, cis-9, trans-11 CLA and ALA composition of lactating dairy cows. These findings provide a theoretical basis for the application of RO in livestock production.

Analysis of Conjugated Fatty Acid Isomers by the Paternò-Büchi Reaction and Trapped Ion Mobility Mass Spectrometry.

Fatty acids containing conjugated carbon-carbon double bonds (C═Cs), such as conjugated linoleic acids (CLAs), attract growing research interest due to their bioactivities against diabetes, cancer, and atherosclerosis. Analysis of conjugated fatty acid (CFA) is challenging for existing analytical techniques because it requires determination of geometry (cis ( Z) vs trans ( E)) and location of individual C═C. In this study, we developed a method to achieve confident, fast, and quantitative analysis of CFA isomers from mixtures. This method combines the strength of trapped ion mobility spectrometry (TIMS) for fast isomer separation and the Paternò-Büchi (PB) reaction followed by tandem mass spectrometry (MS/MS) for C═C location determination. Notably, the PB reaction of CFA is regioselective to terminal C═Cs, thus forming diagnostic fragment ions unique to conjugated C═Cs from PB-MS/MS. These fragment ions facilitate identification and quantitation of individual CLA isomers differing in C═C locations, affording limit of identification of 1 nM. Given that PB-MS/MS alone cannot identify the geometry of C═C, TIMS has been employed for characterizing C═C geometry. TIMS is capable to separate various C═C geometric isomers of CLAs, allowing visualization of C═C isomerization during the PB reaction. By coupling the PB-MS/MS with TIMS, two CLA isomers, CLA 18:2(9 Z,11 E) (46.9 ± 1.1%) and CLA 18:2(10 E,12 Z) (53.1 ± 1.1%), are quantified in a commercial CLA supplement.

Ácidos grasos trans y ácido linoleico conjugado en alimentos: origen y propiedades biológicas / Trans fatty acids and conjugated linoleic acid in food: origin and biological properties

Los ácidos grasos trans (AGT) son componentes lipídicos minoritarios que se encuentran en distintos alimentos, entre ellos, aquellos derivados de animales rumiantes, que han merecido atención por su relación con el riesgo de incidir en enfermedades cardiovasculares. El origen de los AGT en los alimentos se encuentra mayoritariamente en los procesos de hidrogenación industrial de aceites vegetales insaturados y en las reacciones enzimáticas de biohidrogenación que tienen lugar, de forma natural, en el tracto digestivo de los rumiantes. Aunque las moléculas que se generan por ambos mecanismos son similares, la distribución isomérica de los AGT es muy diferente, lo que puede generar diferencias a la hora de evaluar los efectos biológicos derivados de su consumo. Las grasas vegetales hidrogenadas son abundantes en ácido elaídico (trans-9 18:1) y trans-10 18:1 entre otros. En contraste, el ácido vacénico (trans-11 18:1) es el principal AGT presente en la leche y otros productos derivados de rumiantes, siendo además precursor fisiológico del ácido linoleico conjugado, un componente al que se atribuyen numerosos efectos beneficiosos para la salud. En este artículo se actualizan los efectos biológicos y las potenciales propiedades bioactivas de estos ácidos grasos

Trans fatty acids (TFA) are minor lipid components present in different foods, including ruminant derived products, which have received great attention due to their relationship with cardiovascular disease risk. The origin of TFA in food is mainly related to the industrial hydrogenation processes of unsaturated vegetable oils, but they can also occur naturally in the digestive tract of ruminants by enzymatic biohydrogenation reactions. Both mechanisms generate similar TFA compounds. However, TFA consumption may exert different biological effects depending on the isomeric distribution, which is strongly influenced by the dietary source (i.e., industrial or natural). Industrial partially hydrogenated vegetable fats are rich in elaidic (trans-9 18:1) and trans-10 18:1 fatty acids, among others. In contrast, vaccenic acid (trans-11 18:1) is the major TFA isomer detected in milk and other ruminant derived products. Vaccenic acid is the physiological precursor of conjugated linoleic acid, a bioactive lipid with beneficial effects on human health. This article provides updated information on the biological effects and potential bioactive properties of TFA considering both, their chemical structure and provenance

[Trans fatty acids and conjugated linoleic acid in food: origin and biological properties]. / Ácidos grasos trans y ácido linoleico conjugado en alimentos: origen y propiedades biológicas.

INTRODUCTION: Trans fatty acids (TFA) are minor lipid components present in different foods, including ruminant derived products, which have received great attention due to their relationship with cardiovascular disease risk. The origin of TFA in food is mainly related to the industrial hydrogenation processes of unsaturated vegetable oils, but they can also occur naturally in the digestive tract of ruminants by enzymatic biohydrogenation reactions. Both mechanisms generate similar TFA compounds. However, TFA consumption may exert different biological effects depending on the isomeric distribution, which is strongly influenced by the dietary source (i.e., industrial or natural). Industrial hydrogenated vegetable fats are rich in elaidic (trans-9 18:1) and trans-10 18:1 fatty acids, among others. In contrast, vaccenic acid (trans-11 18:1) is the major TFA isomer detected in milk and other ruminant derived products. Vaccenic acid is the physiological precursor of conjugated linoleic acid, a bioactive lipid with beneficial effects on human health. This article provides updated information on the biological effects and potential bioactive properties of TFA considering both, their chemical structure and provenance.

INTRODUCCIÓN: Los ácidos grasos trans (AGT) son componentes lipídicos minoritarios que se encuentran en distintos alimentos, entre ellos, aquellos derivados de animales rumiantes, que han merecido atención por su relación con el riesgo de incidir en enfermedades cardiovasculares. El origen de los AGT en los alimentos se encuentra mayoritariamente en los procesos de hidrogenación industrial de aceites vegetales insaturados y en las reacciones enzimáticas de biohidrogenación que tienen lugar, de forma natural, en el tracto digestivo de los rumiantes. Aunque las moléculas que se generan por ambos mecanismos son similares, la distribución isomérica de los AGT es muy diferente, lo que puede generar diferencias a la hora de evaluar los efectos biológicos derivados de su consumo. Las grasas vegetales hidrogenadas son abundantes en ácido elaídico (trans-9 18:1) y trans-10 18:1 entre otros. En contraste, el ácido vacénico (trans-11 18:1) es el principal AGT presente en la leche y otros productos derivados de rumiantes, siendo además precursor fisiológico del ácido linoleico conjugado, un componente al que se atribuyen numerosos efectos beneficiosos para la salud. En este artículo se actualizan los efectos biológicos y las potenciales propiedades bioactivas de estos ácidos grasos.

Fatty acid profile and carcass characteristics in castrated and uncastrated hair lambs.

The aim of this study was to investigate the effects of castration on carcass characteristics and fatty acid profile of visceral fat and meat from lambs. Eighteen six-month-old Santa Inês male lambs (18.9 ± 2.4 kg of body weight (BW)) were used. Animals were assigned to two treatments according to their sexual condition: uncastrated (U) or castrated (C). During a 98-day experimental period, animals were kept on an Andropogon gayanus grass pasture area of 1 ha and supplemented with 200 g/animal/day of concentrate mixture. Water and mineral salt were available ad libitum. The lambs were weighed fortnightly, and at the last day of the trial, they were slaughtered for evaluation of carcass characteristics and fatty acids profile of perirenal fat and longissimus lumborum muscle samples. Castrated lambs showed higher BW than U during most part of the experiment (p < 0.05). Fat deposition was higher in C lambs as evidenced by their increased carcass fat cover. Meat from U lambs showed lower content of C16:0 and higher polyunsaturated fatty acids (PUFA) (p < 0.05) than that from C (U, 14.3 and C, 10.5%). Conjugated linoleic acid (CLA) content was not affected by castration (p > 0.05) (U, 0.74 and C, 0.76%). The cis-9, cis-12 C18:2n-6 (U, 10.6 and C, 6.86%) fatty acid and the PUFA:SFA (saturated fatty acids) ratio (U, 0.36 and C, 0.25) were higher in the muscle of U lambs (p < 0.05), indicating that the meat from U animals may provide more benefits to human health than that of C.

An update to the fatty acid profiles of bovine retail milk in the United Kingdom: Implications for nutrition in different age and gender groups.

This study investigated the effect of UK dairy production system, month, and their interaction, on retail milk fatty acid (FA) profile throughout the year. Milk samples (n = 120) from four conventional (CON), four organic (ORG) and two free-range (FR) brands were collected monthly. ORG milk had more nutritionally-desirable polyunsaturated FA, including rumenic acid and the omega-3 PUFA α-linolenic, eicosapentaenoic and docosapentaenoic acids, and less of the nutritionally-undesirable palmitic acid. Milk FA profile was similar between FR and CON systems, but FR milk had less saturated FA (SFA) and/or palmitic acid, and/or greater α-linolenic and rumenic acids in certain months within the peak-grazing season. According to the measured milk FA profiles and UK milk fat intakes, milk and dairy products contribute around one-third of the maximum recommended SFA intake. A small increased intake of beneficial PUFA may be expected by consuming ORG milk but human health implications from such differences are unknown.

Milk fat composition modifies the texture and appearance of Cantal-type cheeses but not their flavor.

Although the effects of cow diet on cheese sensory properties have been well documented, the putative interactions between the biochemical and microbial milk components and their respective roles in the development of the sensory properties of cheeses have yet to be explored in depth. The aim of this study was to evaluate the specific contribution of milk fat composition to the formation of cheese sensory properties. Two creams with different fat compositions were obtained from cows fed either pasture or maize silage. Cheeses were manufactured from the same skim milk (identical chemical and microbial composition) with either the pasture- or maize silage-origin pasteurized cream added. The gross composition and microbial composition of milks did not vary with cream origin. In milks and cheeses, the fatty acid (FA) profiles were modified by the origin of the cream. The concentrations of C18:0 and unsaturated FA such as cis-9 C18:1, trans-11 C18:1, C18:3n-3, total conjugated linoleic acids, and mono- and polyunsaturated FA were higher in milks and cheeses with the pasture-origin cream than in those with the maize-origin cream. In contrast, the maize milks and cheeses had higher concentrations of short- and medium-chain saturated FA, C16:0, and C18:2n-6. The level of lipolysis was 11% in the cheese rind and only 0.30% in the cheese core. The rind of pasture cheeses had a higher concentration of free C18:0 and C18:3n-3 and a lower concentration of free C14:0 and free C16:0 than the rind of maize cheeses. The levels of major microbial groups were similar in pasture and maize cheeses at different stages of ripening. The pasture cheeses had a more elastic and creamier texture, a yellower color, and a thinner rind than the maize cheeses, but the odor and aroma of cheeses were not affected by the origin of the cream, despite a few modifications in the balance of volatile compounds from FA catabolism. Based on these results, we conclude that milk fat composition modulated by cow diet had a direct role in the texture of the cheese but no effect on flavor. The high degree of lipolysis in cheese rind, along with the higher concentration of long-chain unsaturated free FA in pasture cheeses may be responsible for antimicrobial activity, which could explain differences in the appearance of cheese rind.