Marine Mammals: Animal Models for Studying the Digestion and Transport of Dietary Fats Enriched in w-3 Fatty Acids. Positional Analyses of Milk Fat Triacylglycerol Molecules

Abstract Background A Mediterranean diet (MD) has been proven efficacious in reducing inflammation in many chronic conditions, mediated by the interaction between diet, the gut microbiota and the immune system. The role of the MD as a dietary management strategy in the management of colitis requires further elucidation. While high fat diets have been shown to result in dysbiosis, our lab has clarified that the type of fat, not total calories derived from fat, predict gut dysbiosis and immunity in murine models of colitis. The n-6 polyunsaturated fatty acids (PUFA) promote colitis, however monounsaturated fatty acids (MUFA) protect against colitis. We hypothesize that a blend of fats, similar to the MD (high MUFA, low n-6 PUFA) will promote gut health beneficial to colitis. Aims Using a murine model of chronic intestinal inflammation, the aim of this study was to investigate the effects of dietary fatty acids on colitis by studying dietary fats in isolation from each other, as well as in a fatty acid profile similar to the blend contained in the MD. Methods Mice lacking the mucin 2 gene (Muc 2-/-) were weaned on to a 9-week, high fat (41%), isocaloric, isonitrogenous diet where the fat was derived from corn oil, olive oil, milk fat or a MD fat blend (28% MUFA, 8% SFA, 4% n-6 PUFA, 1% n-3 PUFA). The MD fat blend mimicked the fat profile consumed in the human diet. Disease activity, colon histology, cytokines (serum and colonic expression), cecal short chain fatty acids, intestinal permeability, glucose tolerance and gut microbiota (16S rRNA) were analyzed. Results Muc 2-/- fed the MD were protected from developing the most severe form of colitis, showing significantly lower disease activity and the absence of rectal prolapse. Histological damage was more severe in the corn oil and milk fat groups which coincided with an increase in infiltrating inflammatory cells and increased mucosal ulcerations. MD and milk fat diets exhibited enhanced intestinal permeability, glucose tolerance, intestinal alkaline phosphatase compared to the corn oil diet. Lower colonic mRNA levels of pro-inflammatory RELM-ß and IL-6 were also seen in the MD and MF diet in comparison to corn oil diet with the milk fat eliciting unique protective immune responses as evidenced by increased expression of IL-22 and Reg3-γ. Differences in alpha-diversity were seen between the MD and milk fat diets, beta-diversity revealed differences in taxa between diet groups. Conclusions The fatty acid profile of the MD protects against the development of spontaneous colitis in the Muc2-/- mouse model. In summary, not all dietary fats aggravate colitis, and some may be beneficial during colitis. A diet low in n-6 PUFA and high in MUFA is recommended. Funding Agencies CCCCFDR

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Reply to Comment on Grahl-Nielsen et al. (2003): sampling, data treatment and predictions in investigations on fatty acids in marine mammals

Marine Ecology Progress Series ◽

10.3354/meps281303 ◽

2004 ◽

Vol 281 ◽

pp. 303-306 ◽

Cited By ~ 8

Author(s):

O Grahl-Nielsen ◽

M Andersen ◽

AE Derocher ◽

C Lydersen ◽

Ø Wiig ◽

...

Keyword(s):

Fatty Acids ◽

Marine Mammals ◽

Data Treatment

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Differential Effects of Dietary Fatty Acids on Body Composition and Adiposity

Current Nutrition & Food Science ◽

10.2174/1573401314666181010100002 ◽

2020 ◽

Vol 16 (2) ◽

pp. 142-154 ◽

Cited By ~ 1

Author(s):

Hadi Emamat ◽

Zahra Yari ◽

Hossein Farhadnejad ◽

Parvin Mirmiran

Keyword(s):

Fatty Acids ◽

Body Composition ◽

Unsaturated Fatty Acids ◽

Saturated Fatty Acids ◽

Total Body Weight ◽

Fat Distribution ◽

Monounsaturated Fatty Acids ◽

Dietary Fatty Acids ◽

Dietary Fats ◽

Total Body

Recent evidence has highlighted that fat accumulation, particularly abdominal fat distribution, is strongly associated with metabolic disturbance. It is also well-recognized that the metabolic responses to variations in macronutrients intake can affect body composition. Previous studies suggest that the quality of dietary fats can be considered as the main determinant of body-fat deposition, fat distribution, and body composition without altering the total body weight; however, the effects of dietary fats on body composition have controversial results. There is substantial evidence to suggest that saturated fatty acids are more obesogen than unsaturated fatty acids, and with the exception of some isomers like conjugate linoleic acid, most dietary trans fatty acids are adiposity enhancers, but there is no consensus on it yet. On the other hand, there is little evidence to indicate that higher intake of the n-3 and the n-6 polyunsaturated fatty acids can be beneficial in attenuating adiposity, and the effect of monounsaturated fatty acids on body composition is contradictory. Accordingly, the content of this review summarizes the current body of knowledge on the potential effects of the different types of dietary fatty acids on body composition and adiposity. It also refers to the putative mechanisms underlying this association and reflects on the controversy of this topic.

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Identification of the Potential Role of the Rumen Microbiome in Milk Protein and Fat Synthesis in Dairy Cows Using Metagenomic Sequencing

Animals ◽

10.3390/ani11051247 ◽

2021 ◽

Vol 11 (5) ◽

pp. 1247

Author(s):

Xin Wu ◽

Shuai Huang ◽

Jinfeng Huang ◽

Peng Peng ◽

Yanan Liu ◽

...

Keyword(s):

Fatty Acids ◽

Amino Acid ◽

Milk Fat ◽

Milk Protein ◽

Volatile Fatty Acids ◽

Rumen Fluid ◽

Abundant Species ◽

Metagenomic Sequencing ◽

Amino Acid Synthesis ◽

Prevotella Species

The rumen contains abundant microorganisms that aid in the digestion of lignocellulosic feed and are associated with host phenotype traits. Cows with extremely high milk protein and fat percentages (HPF; n = 3) and low milk protein and fat percentages (LPF; n = 3) were selected from 4000 lactating Holstein cows under the same nutritional and management conditions. We found that the total concentration of volatile fatty acids, acetate, butyrate, and propionate in the rumen fluid was significantly higher in the HPF group than in the LPF group. Moreover, we identified 38 most abundant species displaying differential richness between the two groups, in which Prevotella accounted for 68.8% of the species, with the highest abundance in the HPF group. Functional annotation based on the Kyoto Encyclopedia of Gene and Genome (KEGG), evolutionary genealogy of genes: Non-supervised Orthologous Groups (eggNOG), and Carbohydrate-Active enzymes (CAZy) databases showed that the significantly more abundant species in the HPF group are enriched in carbohydrate, amino acid, pyruvate, insulin, and lipid metabolism and transportation. Furthermore, Spearman’s rank correlation analysis revealed that specific microbial taxa (mainly the Prevotella species and Neocallimastix californiae) are positively correlated with total volatile fatty acids (VFA). Collectively, we found that the HPF group was enriched with several Prevotella species related to the total VFA, acetate, and amino acid synthesis. Thereby, these fulfilled the host’s needs for energy, fat, and rumen microbial protein, which can be used for increased biosynthesis of milk fat and milk protein. Our findings provide novel information for elucidation of the regulatory mechanism of the rumen in the formation of milk composition.

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Fatty acid profile of milk from Nordestina donkey breed raised on Caatinga pasture

Journal of Dairy Research ◽

10.1017/s0022029921000388 ◽

2021 ◽

pp. 1-5

Author(s):

Tayanna Bernardo Oliveira Nunes Messias ◽

Susana Paula Alves ◽

Rui José Branquinho Bessa ◽

Marta Suely Madruga ◽

Maria Teresa Bertoldo Pacheco ◽

...

Keyword(s):

Fatty Acids ◽

Gas Chromatography ◽

Milk Fat ◽

Fat Content ◽

Donkey Milk ◽

Fat Percentage ◽

Mid Infrared ◽

Milk Samples ◽

The Third ◽

Commercial Viability

Abstract In this research communication we describe the composition of fatty acids (FA) present in the milk of the Nordestina donkey breed, and how they differ during lactation. Milk samples were taken from 24 multiparous lactating Nordestina donkeys that grazed the Caatinga, comprising 5 animals at each of around 30, 60 and 90 d in milk (DIM) and a further 9 animals ranging from 120 to 180 DIM. The milk fat content was analysed by mid infrared spectroscopy and the FA profile by gas chromatography. The milk fat percentage ranged from 0.45 to 0.61%. The main FA found in milk were 16:0 and 18:1c9. These did not differ among DIM classes and comprised 23% and 25% of total FA. Notably, the α-Linolenic acid (18:3 n-3) was the third most abundant FA and differed (P < 0.05) with DIM, being lowest in the 30 and 60 DIM samples (around 10.7% of total FA) and highest in the 60 and 90 DIM classes (around 14.6% of total FA). The low-fat content and the FA profile of the donkey milk gives it potential as a functional ingredient, which could help to preserve the commercial viability of the Nordestina donkey breed.

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Milk Fatty Acid Profiles in Different Animal Species: Focus on the Potential Effect of Selected PUFAs on Metabolism and Brain Functions

Nutrients ◽

10.3390/nu13041111 ◽

2021 ◽

Vol 13 (4) ◽

pp. 1111

Author(s):

Maria P. Mollica ◽

Giovanna Trinchese ◽

Fabiano Cimmino ◽

Eduardo Penna ◽

Gina Cavaliere ◽

...

Keyword(s):

Fatty Acids ◽

Human Health ◽

Milk Fat ◽

Animal Species ◽

Essential Fatty Acids ◽

In Vivo Studies ◽

Omega 3 ◽

Milk Fatty Acids ◽

Brain Functions ◽

The Impact

Milk contains several important nutrients that are beneficial for human health. This review considers the nutritional qualities of essential fatty acids (FAs), especially omega-3 (ω-3) and omega-6 (ω-6) polyunsaturated fatty acids (PUFAs) present in milk from ruminant and non-ruminant species. In particular, the impact of milk fatty acids on metabolism is discussed, including its effects on the central nervous system. In addition, we presented data indicating how animal feeding—the main way to modify milk fat composition—may have a potential impact on human health, and how rearing and feeding systems strongly affect milk quality within the same animal species. Finally, we have presented the results of in vivo studies aimed at supporting the beneficial effects of milk FA intake in animal models, and the factors limiting their transferability to humans were discussed.

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Production of human milk fat substitutes enriched in omega-3 polyunsaturated fatty acids using immobilized commercial lipases and Candida parapsilosis lipase/acyltransferase

Journal of Molecular Catalysis B Enzymatic ◽

10.1016/j.molcatb.2010.01.026 ◽

2010 ◽

Vol 65 (1-4) ◽

pp. 122-127 ◽

Cited By ~ 45

Author(s):

Carla Tecelão ◽

Joana Silva ◽

Eric Dubreucq ◽

Maria H. Ribeiro ◽

Suzana Ferreira-Dias

Keyword(s):

Fatty Acids ◽

Polyunsaturated Fatty Acids ◽

Human Milk ◽

Milk Fat ◽

Candida Parapsilosis ◽

Omega 3 ◽

Human Milk Fat Substitutes ◽

Fat Substitutes ◽

Human Milk Fat

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Dairy proteins, dairy lipids, and postprandial lipemia in persons with abdominal obesity (DairyHealth): a 12-wk, randomized, parallel-controlled, double-blinded, diet intervention study

American Journal of Clinical Nutrition ◽

10.3945/ajcn.114.097923 ◽

2015 ◽

Vol 101 (4) ◽

pp. 870-878 ◽

Cited By ~ 30

Author(s):

Mette Bohl ◽

Ann Bjørnshave ◽

Kia V Rasmussen ◽

Anne Grethe Schioldan ◽

Bashar Amer ◽

...

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Lipid Metabolism ◽

Abdominal Obesity ◽

Milk Fat ◽

Milk Protein ◽

Intervention Study ◽

Postprandial Lipemia ◽

Double Blinded ◽

Postprandial Triacylglycerol

ABSTRACT Background: Abdominal obesity and exaggerated postprandial lipemia are independent risk factors for cardiovascular disease (CVD) and mortality, and both are affected by dietary behavior. Objective: We investigated whether dietary supplementation with whey protein and medium-chain saturated fatty acids (MC-SFAs) improved postprandial lipid metabolism in humans with abdominal obesity. Design: We conducted a 12-wk, randomized, double-blinded, diet intervention study. Sixty-three adults were randomly allocated to one of 4 diets in a 2 × 2 factorial design. Participants consumed 60 g milk protein (whey or casein) and 63 g milk fat (with high or low MC-SFA content) daily. Before and after the intervention, a high-fat meal test was performed. We measured changes from baseline in fasting and postprandial triacylglycerol, apolipoprotein B-48 (apoB-48; reflecting chylomicrons of intestinal origin), free fatty acids (FFAs), insulin, glucose, glucagon, glucagon-like peptide 1 (GLP-1), and gastric inhibitory polypeptide (GIP). Furthermore, changes in the expression of adipose tissue genes involved in lipid metabolism were investigated. Two-factor ANOVA was used to examine the difference between protein types and fatty acid compositions, as well as any interaction between the two. Results: Fifty-two participants completed the study. We found that the postprandial apoB-48 response decreased significantly after whey compared with casein (P = 0.025) independently of fatty acid composition. Furthermore, supplementation with casein resulted in a significant increase in the postprandial GLP-1 response compared with whey (P = 0.003). We found no difference in postprandial triacylglycerol, FFA, insulin, glucose, glucagon, or GIP related to protein type or MC-SFA content. We observed no interaction between milk protein and milk fat on postprandial lipemia. Conclusion: We found that a whey protein supplement decreased the postprandial chylomicron response compared with casein in persons with abdominal obesity, thereby indicating a beneficial impact on CVD risk. This trial was registered at clinicaltrials.gov as NCT01472666.

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The effect of the microbial flora on the flavour and free fatty acid composition of cheddar cheese

Journal of Dairy Research ◽

10.1017/s0022029900012437 ◽

1967 ◽

Vol 34 (3) ◽

pp. 257-272 ◽

Cited By ~ 89

Author(s):

B. Reiter ◽

T. F. Fryer ◽

A. Pickering ◽

Helen R. Chapman ◽

R. C. Lawrence ◽

...

Keyword(s):

Fatty Acids ◽

Acetic Acid ◽

Fatty Acid Composition ◽

Milk Fat ◽

Gluconic Acid ◽

Bacterial Flora ◽

Single Strain ◽

Acid Lactone ◽

Aseptic Conditions ◽

Higher Fatty Acids

SummaryComparisons were made of the flavour, free fatty acids and bacterial flora of commercial cheese made at different factories and experimental cheese made under aseptic conditions: (i) with δ-gluconic acid lactone instead of starter, (ii) with starter only, (iii) with starter and added floras derived from the curd of the commercial cheeses (reference flora cheeses).Comparison of the bacterial flora of commercial and reference flora cheeses showed that replication of organisms was better with some reference floras than with others. In all the cheeses the lactobacilli increased in numbers during maturation, whilst other groups of organisms died out.The amount of acetic acid present was influenced by the starter and by the lactobacilli. Single-strain starters produced some acetic acid, most of which was lost in the whey; commercial starters produced considerably more, due to the presence in them of Streptococcus diacetilactis. Later in maturation lactobacilli increased the acetic acid content, a greater increase being observed with homo-than with heterofermentative strains.The initial levels of butyric and higher fatty acids in the milk varied with source of the milk and with the season, summer milk having higher levels than winter milk. During cheese-making a slight increase of these acids occurred in every cheese made with starter and a further small increase occurred during ripening. However, there was no increase in the content of these acids in the cheese made with δ-gluconic acid lactone, indicating that lactic acid bacteria were weakly hydrolysing the milk fat.Flavour trials showed that Cheddar flavour was present not only in the reference flora and commercial cheese, but also in the cheese made with starter only. Different starters produced different intensities of flavour; one strain produced an intense fruity off-flavour. Cheeses made with δ-gluconic acid lactone were devoid of cheese flavour.

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