Oxylipin concentration, but not fatty acid composition, is altered in human donor milk pasteurised using both thermal and non-thermal techniques

2019 ◽  
Vol 122 (1) ◽  
pp. 47-55 ◽  
Author(s):  
Michael A. Pitino ◽  
Shoug M. Alashmali ◽  
Kathryn E. Hopperton ◽  
Sharon Unger ◽  
Yves Pouliot ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Arachidonic Acid ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Linolenic Acid ◽  
Acid Composition ◽  
Infant Development ◽  
Raw Milk ◽  
Human Donor ◽  
Donor Milk

AbstractHuman donor milk (DM) is Holder pasteurised (62·5°C, 30 min) to ensure its microbiological safety for infant consumption. In low-resource settings, flash heating is used to pasteurise milk. Although there is considerable interest in non-thermal alternatives (high hydrostatic pressure processing (HHP) and UVC irradiation) for pasteurisation, their effect on the fatty acid composition is not well understood. Of particular interest is the effect of pasteurisation on the generation of oxylipins. DM from eight mothers containing bacteria >5 × 107 colony-forming units/l was used. In a paired design, each pool of milk underwent four pasteurisation techniques: Holder; flash heating; UVC (250 nm, 25 min) and HHP (500 MPa, 8 min). Fatty acids were quantified by GC-flame ionisation detection and oxylipins derived from arachidonic acid; 18-carbon PUFA (α-linolenic acid, linoleic acid and γ-linolenic acid) and EPA/DHA were measured by liquid chromatography-tandem MS in aliquots of raw and processed milk. There were no significant changes to the composition of fatty acids following all pasteurisation techniques compared with raw milk. The n-6:n-3 ratio remained constant ranging from 6·4 to 6·6. Several arachidonic acid-derived oxylipins were highest post-UVC and elevated post-HHP compared with raw milk. Several oxylipins derived from 18-carbon PUFA (linoleic and α-linolenic acids) were elevated in UVC-treated milk. EPA/DHA-derived oxylipins were on average, unaffected by pasteurisation. Although some PUFA-derived oxylipins were increased following UVC and HHP, no method affected the fatty acid composition of human DM. Further research is needed to determine if varying levels of oxylipins in human DM as a result of processing can potentially mediate cellular signalling; proliferation and apoptosis, especially important for preterm infant development.

scholarly journals Exposure to a Farm Environment During Pregnancy Increases the Proportion of Arachidonic Acid in the Cord Sera of Offspring

Nutrients ◽  
2019 ◽  
Vol 11 (2) ◽  
pp. 238 ◽  
Author(s):  
Malin Barman ◽  
Karin Jonsson ◽  
Agnes E. Wold ◽  
Ann-Sofie Sandberg
Keyword(s):  
Fatty Acids ◽  
Arachidonic Acid ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Breast Milk ◽  
Acid Composition ◽  
Post Partum ◽  
Maternal Diet ◽  
Circulation System ◽  
Adrenic Acid

Growing up in a farm environment is protective against allergy development. Various explanations have been put forward to explain this association. Fatty acids are regulators of immune function and the composition of fatty acids in the circulation system may affect immune development. Here, we investigate whether the fatty acid composition of cord serum differs for infants born to Farm (n = 26) or non-Farm mothers (n =29) in the FARMFLORA birth-cohort. For comparison, the levels of fatty acids in the maternal diet, serum and breast milk around 1 month post-partum were recorded. The fatty acids in the cord sera from infants born to Farm mothers had higher proportions of arachidonic acid (20:4 n-6) and adrenic acid (22:4 n-6) than those from infants born to non-Farm mothers. No differences were found for either arachidonic acid or adrenic acid in the diet, samples of the serum, or breast milk from Farm and non-Farm mothers obtained around 1 month post-partum. The arachidonic and adrenic acid levels in the cord blood were unrelated to allergy outcome for the infants. The results suggest that a farm environment may be associated with the fatty acid composition to which the fetus is exposed during pregnancy.

Occurrence of Conjugated Polyenoic Fatty Acids in Seaweeds from the Indian Ocean

2004 ◽  
Vol 59 (5-6) ◽  
pp. 310-314 ◽  
Author(s):  
Narayan Bhaskar ◽  
Tomohisa Kinami ◽  
Kazuo Miyashita ◽  
Si-Bum Park ◽  
Yasushi Endo ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Arachidonic Acid ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Indian Ocean ◽  
Eicosapentaenoic Acid ◽  
Acid Composition ◽  
Lipid Classes ◽  
Conjugated Polyenes ◽  
The Indian Ocean

Three species of red marine macro algae (Rhodophyta) from the Indian Ocean were analysed for the occurrence of conjugated polyenes. The composition of different lipid classes in these seaweeds along with their fatty acid composition has also been reported. Analysis of lipid classes of these seaweeds revealed that both Acanthophora spicifera (Ceramiales, Rhodophyta) and two species of Gracilaria, viz. G. edulis and G. folifera (Gracilariales, Rhodophyta) were rich in glycolipids followed by neutral- and phospholipids. The fatty acid composition of these seaweeds revealed C16:0 as the predominant fatty acid in all three species. However, A. spicifera had significantly higher amounts of eicosapentaenoic acid (EPA) and arachidonic acid (AA) as compared to negligible amount of these fatty acids in both species of Gracilaria. The red seaweed Acanthophora spicifera contained conjugated eicosapentaenoic acid (CEPA) and conjugated arachidonic acid (CAA) in all lipid classes except glycolipids.

INVESTIGATIONS INTO THE PRODUCTION OF LIPIDS BY SUBMERGED CULTURES OF THE MUSHROOM TRICHOLOMA NUDUM: I. FATTY ACID COMPOSITION OF NEUTRAL LIPIDS AND PHOSPHOLIPIDS AS A FUNCTION OF TIME

1962 ◽  
Vol 40 (7) ◽  
pp. 847-855 ◽  
Author(s):  
D. C. Leegwater ◽  
C. G. Youngs ◽  
J. F. T. Spencer ◽  
B. M. Craig
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Linolenic Acid ◽  
Acid Composition ◽  
Neutral Lipids ◽  
Minor Component ◽  
Major Fatty Acid ◽  
Submerged Cultures

The production of neutral lipids and phospholipids by submerged cultures of the mushroom Tricholoma nudum, as well as the fatty acid composition of these two fractions, was studied as a function of time. The bulk of the neutral lipids was produced after 2 days when the organism appeared to be in a non-proliferative phase. The major fatty acids of the neutral lipids were palmitic, oleic, and linoleic acid (23–35% each); stearic acid was a minor component (8–13%); myristic, palmitoleic, and linolenic acid were present in small amounts (0.5–4.8%). The major fatty acid of the phospholipids was linoleic acid (55–70%); palmitic (15–19%), stearic (1.8–4.6%), and oleic (7–19%) acid were minor components; myristic, palmitoleic, and linolenic (0–2.3%) were present in small amounts. Linolenic acid was a major fatty acid (26–30%) only in the early stages of growth.A preliminary investigation was carried out with a 4-day-old culture to establish the identity of the various components of the neutral lipids and phospholipids. The neutral lipids were mainly triglycerides (92%). Small amounts of ergosterol esters (1%), free fatty acids (< 1%), ergosterol (1.7%), and unidentified non-saponifiable compounds were also present. The phospholipids contained phosphatidyl choline (59%) as the major component; phosphatidyl ethanolamine (26%), phosphatidyl serine and phosphatidic acid (7.8%), and an inositol containing phospholipid were minor components.Some of the techniques applied were specially developed for the present type of studies and are described in detail.

INVESTIGATIONS INTO THE PRODUCTION OF LIPIDS BY SUBMERGED CULTURES OF THE MUSHROOM TRICHOLOMA NUDUM: I. FATTY ACID COMPOSITION OF NEUTRAL LIPIDS AND PHOSPHOLIPIDS AS A FUNCTION OF TIME

1962 ◽  
Vol 40 (1) ◽  
pp. 847-855 ◽  
Author(s):  
D. C. Leegwater ◽  
C. G. Youngs ◽  
J. F. T. Spencer ◽  
B. M. Craig
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Linolenic Acid ◽  
Acid Composition ◽  
Neutral Lipids ◽  
Minor Component ◽  
Major Fatty Acid ◽  
Submerged Cultures

The production of neutral lipids and phospholipids by submerged cultures of the mushroom Tricholoma nudum, as well as the fatty acid composition of these two fractions, was studied as a function of time. The bulk of the neutral lipids was produced after 2 days when the organism appeared to be in a non-proliferative phase. The major fatty acids of the neutral lipids were palmitic, oleic, and linoleic acid (23–35% each); stearic acid was a minor component (8–13%); myristic, palmitoleic, and linolenic acid were present in small amounts (0.5–4.8%). The major fatty acid of the phospholipids was linoleic acid (55–70%); palmitic (15–19%), stearic (1.8–4.6%), and oleic (7–19%) acid were minor components; myristic, palmitoleic, and linolenic (0–2.3%) were present in small amounts. Linolenic acid was a major fatty acid (26–30%) only in the early stages of growth.A preliminary investigation was carried out with a 4-day-old culture to establish the identity of the various components of the neutral lipids and phospholipids. The neutral lipids were mainly triglycerides (92%). Small amounts of ergosterol esters (1%), free fatty acids (< 1%), ergosterol (1.7%), and unidentified non-saponifiable compounds were also present. The phospholipids contained phosphatidyl choline (59%) as the major component; phosphatidyl ethanolamine (26%), phosphatidyl serine and phosphatidic acid (7.8%), and an inositol containing phospholipid were minor components.Some of the techniques applied were specially developed for the present type of studies and are described in detail.

scholarly journals MILK LIPIDS AND SUBCLINICAL MASTITIS

2021 ◽  
Vol 15 (2) ◽  
Author(s):  
V. Danchuk ◽  
V. Ushkalov ◽  
S. Midyk ◽  
L. Vigovska ◽  
O. Danchuk ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Lipid Composition ◽  
Physiological State ◽  
Clinical Signs ◽  
Raw Milk ◽  
Subclinical Mastitis ◽  
The Body

This article deals with the process of obtaining quality raw milk by analyzing its lipid composition. The lipid composition of raw milk depends on many factors, among which, first of all, is the species, the composition of the diet and the physiological state of the breast. In recent years, a large amount of data has accumulated on the fluctuations of certain lipid parameters of milk depending on the type, age, lactation, diet, time of year, exercise, animal husbandry technology, physiological state of the lactating organism in general and breast status in particular. Factors of regulation of fatty acid composition of raw milk: genetically determined parameters of quality and safety; fatty acid composition of the diet; synthesis of fatty acids by microorganisms of the digestive tract; synthesis of fatty acids in the breast; physiological state of the breast. The milk of each species of productive animals has its own specific lipid profile and is used in the formulation of certain dairy products to obtain the planned technological and nutritional parameters. Diagnosis of productive animals for subclinical mastitis involves the use of auxiliary (thermometry, thermography, electrical conductivity) and laboratory research methods: counting the number of somatic cells; use of specialized tests; microbiological studies of milk; biochemical studies of milk. The biochemical component in the diagnosis of subclinical forms of mastitis is underestimated. An increase in body temperature implies an increase in the intensity of heat release during the oxidation of substrates, sometimes due to a decrease in the intensity of synthesis of energy-intensive compounds. There are simply no other sources of energy in the body. The situation is the same with certain parts of the metabolism, which are aimed at the development of protective reactions to the etiological factor aimed at the defeat of the breast. That is why the biochemical composition of breast secretions in the absence of clinical signs of mastitis undergoes biochemical changes and the task of scientists is to develop mechanisms for clear tracking of such changes, identification of animals with subclinical forms of mastitis and effective treatment.

scholarly journals Analyse der Fettsäurenzusammensetzung des Rohfettes von Prüffutter für Schweine (Kurzmitteilung)

2003 ◽  
Vol 46 (3) ◽  
pp. 273-276
Author(s):  
S. Müller ◽  
W. Reichardt ◽  
H. Hartung ◽  
B. Eckert
Keyword(s):  
Fatty Acids ◽  
Gas Chromatography ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Polyunsaturated Fatty Acids ◽  
Linolenic Acid ◽  
Acid Composition ◽  
Short Communication ◽  
Performance Testing ◽  
Paper Analysis

Abstract. Title of the paper: Analysis of the fatty acid composition of the raw fat from the feed of pigs which are examined to her performance (short communication) The raw fat of 14 examining feeds from 13 German performance testing centres for pigs was extracted 2001 and analysed for the fatty acid composition by means of gas chromatography. Besides a great variation of the raw fat content (s % = 42) was to state that with 14.4 g/kg feed on average the content of polyunsaturated fatty acids (PUFA) was high. Examinations of the raw fat of wheat, rye and barley showed that the high proportions in linoleic and linolenic acid are brought in the fattening rations primarily by the cereal components. A limitation of the PUFA proportions below 15 g/kg feed therefore doesn't seem to be practicable in the examining feed of performance testing centres for pigs. The additional variation in the fatty acid composition of examining feeds caused by added fats or oils should however be limited according to a better standardization.

scholarly journals (174) Determination of Fatty Acid Composition in 120 Korean Native Rice Cultivars

HortScience ◽  
2006 ◽  
Vol 41 (4) ◽  
pp. 1082D-1082 ◽  
Author(s):  
Kyoung-Shim Cho ◽  
Hyun-Ju Kim ◽  
Jae-Ho Lee ◽  
Jung-Hoon Kang ◽  
Young-Sang Lee
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Linolenic Acid ◽  
Acid Composition ◽  
Arachidic Acid ◽  
Brown Rice ◽  
Rice Cultivars

Fatty acid is known as a physiologically active compound, and its composition in rice may affect human health in countries where rice is the major diet. The fatty acid composition in brown rice of 120 Korean native cultivars was determined by one-step extraction/methylation method and GC. The average composition of 9 detectable fatty acids in tested rice cultivars were as followings: myristic acid; 0.6%, palmitic acid; 21.2%, stearic acid; 1.8%, oleic acid; 36.5%, linoleic acid; 36.3%, linolenic acid; 1.7%, arachidic acid; 0.5%, behenic acid; 0.4%, and lignoceric acid; 0.9%. Major fatty acids were palmitic, oleic and linoleic acid, which composed around 94%. The rice cultivar with the highest linolenic acid was cv. Jonajo (2.1%), and cvs. Pochoenjangmebye and Sandudo showed the highest composition of palmitic (23.4%) and oleic acid (44.8%), respectively. Cultivar Pochuenjangmebye exhitibed the highest composition of saturated fatty acid (28.1%), while cvs. Sandudo and Modo showed the highest mono-unsaturated (44.8%) and poly-unsaturated (42.4%) fatty acid composition, respectively. The oleic acid showed negative correlation with palmitic and linoleic acid, while positive correlation between behenic and lignoceric acids was observed.

The fatty acid composition of Blastocladiella emersonii

1970 ◽  
Vol 16 (12) ◽  
pp. 1161-1164 ◽  
Author(s):  
J. L. Sumner
Keyword(s):  
Fatty Acids ◽  
Arachidonic Acid ◽  
Fatty Acid Composition ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Linolenic Acid ◽  
Total Lipids ◽  
Neutral And Polar Lipids ◽  
Blastocladiella Emersonii ◽  
Fatty Acid Compositions

The fatty acid compositions of the total, neutral, and polar lipids of Blastocladiella emersonii have been determined. Major fatty acids were palmitic, oleic, linoleic, γ-linolenic, and arachidonic acid. Polar lipid contained a higher proportion of linoleic, γ-linolenic, and arachidonic acid than did neutral or total lipids, whilst neutral lipid had a high proportion of palmitic and oleic acid. In addition to γ-linolenic acid, α-linolenic acid was also present; this is the first occasion that both isomers have been demonstrated in the same fungus, and the phylogenetic possibilities of this finding are discussed.

Lipolysis and biohydrogenation of linoleic and linolenic acid in vitro: comparison of linseed products and grass

2003 ◽  
Vol 2003 ◽  
pp. 169-169 ◽  
Author(s):  
T. T. Chow ◽  
V. Fievez ◽  
K. Raes ◽  
D. Demeyer ◽  
S. de Smet
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Linolenic Acid ◽  
Acid Composition ◽  
Feeding Strategy ◽  
Saturated Fatty Acids ◽  
Physical Treatment ◽  
Nutritional Guidelines

With respect to human health, nutritional guidelines emphasise on increasing the ratio poly-unsaturated/saturated fatty acids (P/S) (> 0.7) and reducing the n-6/n-3 ratio (< 5). Beef is generally characterised by a low P/S ratio (0.1), while the n-6/n-3 ratio may vary between 2 and 10 depending on the feeding strategy. Hence, the provision of n-3 fatty acids by the diet is crucial for optimising the fatty acid composition of meat. However, PUFA are hydrolysed and subsequently hydrogenated in the rumen to more saturated fatty acids and intermediates that are absorbed from the intestinal tract and transported to the tissues. Lipolysis and hydrogenation may thus affect the meat fatty acid composition. For ruminants, important sources of linolenic acid (C18:3n-3) are linseed and fresh grass. Prior to use in animal nutrition, linseed needs physical treatment like extrusion or crushing. The aim of the present in vitro experiment was to study lipolysis and biohydrogenation of linoleic acid (C18:2n-6) and C18:3n-3 in fresh grass and extruded or crushed linseed products.

The alpha-linolenic Acid Content of Green Vegetables Commonly Available in Australia

2001 ◽  
Vol 71 (4) ◽  
pp. 223-228 ◽  
Author(s):  
Christine Pereira ◽  
Duo Li ◽  
Andrew J. Sinclair
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Linolenic Acid ◽  
Acid Composition ◽  
Acid Content ◽  
Omega 3 ◽  
Alpha Linolenic Acid ◽  
Brussels Sprouts ◽  
Total Fatty Acids

Green vegetable consumption has long been considered to have health benefits mainly due to the vitamins, minerals and phytonutrients (such as vitamin C, folate, antioxidants etc) contained in a vegetable-rich diet. Additionally, green vegetables are known to contain a relatively high proportion of omega-3 polyunsaturated fatty acids (PUFAs), primarily in the form of alpha-linolenic acid (18:3n-3). However, there are no data available on the fatty acid composition and concentration of green vegetables commonly consumed in Australia. The present study determined the fatty acid content of 11 green vegetables that are commonly available in Australia. The total fatty acid concentrations of the vegetables under study ranged from 44 mg/100 g wet weight in Chinese cabbage to 372 mg/100 g in watercress. There were three PUFAs in all vegetables analyzed; these were 16:3n-3, 18:2n-6, and 18:3n-3 fatty acids. Sample vegetables contained significant quantities of 16:3n-3 and 18:3n-3, ranging from 23 to 225 mg/100g. Watercress and mint contained the highest amounts of 16:3n-3 and 18:3n-3, and parsley had the highest amount of 18:2n-6 in both percentage composition and concentration. Mint had the highest concentration of 18:3n-3 with a value of 195 mg/100 g, while watercress contained the highest concentration of 16:3n-3 at 45 mg/100 g. All 11 green vegetables contained a high proportion of PUFAs, ranging from 59 to 72% of total fatty acids. The omega-3 PUFA composition ranged from 40 to 62% of total fatty acids. Monounsaturated fatty acid composition was less than 6% of total fatty acids. The proportion of saturated fatty acids ranged from 21% in watercress and mint to 32% of total fatty acids in Brussels sprouts. No eicosapentaenoic and docosahexaenoic acids were detected in any of the samples. Consumption of green vegetables could contribute to 18:3n-3 PUFA intake, especially for vegetarian populations.

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