Maternal energy-adjusted fatty acid intake during pregnancy and the development of cow’s milk allergy in the offspring

2021 ◽  
pp. 1-20
Author(s):  
Anni Lamminsalo ◽  
Johanna Metsälä ◽  
Hanna-Mari Takkinen ◽  
Heli Tapanainen ◽  
Mari Åkerlund ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Allergic Rhinitis ◽  
Fatty Acid ◽  
Linolenic Acid ◽  
Allergic Diseases ◽  
Cow’S Milk ◽  
Milk Allergy ◽  
Alpha Linolenic Acid ◽  
History Of ◽  
Dietary Data

Abstract Cow’s milk allergy (CMA) is one of the earliest manifestations of allergic diseases. Early dietary factors, like maternal diet during pregnancy, may play a role in the development of allergic diseases in the offspring. We aimed to investigate the association between maternal intake of fatty acids during pregnancy and the risk of CMA in the offspring. Our study was conducted in a population-based cohort, the Finnish Type 1 Diabetes Prediction and Prevention study. We collected the maternal dietary data by a validated food frequency questionnaire. We obtained the information on CMA in the study participants (n=448) from registers and from the parents. Dietary data and information on CMA were available for 4921 children. We used logistic regression in the analyses and fatty acid intakes were energy adjusted. The maternal intake of saturated fatty acids, monounsaturated fatty acids, polyunsaturated fatty acids (PUFA), n-3 PUFA, n-6 PUFA, trans fatty acids, ratio of n-3 PUFA to n-6 PUFA or ratio of linoleic acid to alpha-linolenic acid were not associated with the risk of CMA in the offspring when adjusted for perinatal factors, background factors, parental history of asthma or allergic rhinitis and infant animal contacts. The intake of alpha-linolenic acid was associated with a decreased risk (OR 0.72; 95%CI 0.56-0.93) of CMA in the offspring of mothers without a history of allergic rhinitis or asthma. In conclusion the maternal intake of fatty acids during pregnancy is not associated with the risk of CMA in the offspring.

scholarly journals Poultry meat production as a functional food with a voluntary n-6 and n-3 polyunsaturated fatty acids ratio

2008 ◽  
Vol 52 (No. 7) ◽  
pp. 203-213 ◽  
Author(s):  
D. Schneideroá ◽  
J. Zelenka ◽  
E. Mrkvicová
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Polyunsaturated Fatty Acids ◽  
Linolenic Acid ◽  
Functional Food ◽  
The Other ◽  
Poultry Meat ◽  
Meat Production ◽  
Alpha Linolenic Acid

We studied the effect of different levels of linseed oils made either of the flax cultivar Atalante with a high content of &alpha;-linolenic acid (612 g/kg) or of the cultivar Lola with a predominating content of linoleic acid (708 g/kg) in a chicken diet upon the fatty acid pattern in meat. Cockerels Ross 308 were fed the diets containing 1, 3, 5 or 7 per cent of oil in the last 15 days of fattening. Breast meat (BM) and thigh meat (TM) without skin of 8 chickens from each dietary group were used for analyses. The relative proportions of fatty acids were expressed as percentages of total determined fatty acids. When feeding Atalante oil, the proportions of n-6 fatty acids were highly significantly lower while those of n-3 fatty acids were higher; the ratio of n-6/n-3 polyunsaturated fatty acids in meat was narrower (<i>P</i> < 0.001) than in chickens fed oil with a low content of &alpha;-linolenic acid. In BM and TM, the relative proportions of &alpha;-linolenic and &gamma;-linolenic acids were nearly the same, the proportion of linoleic acid in BM was lower, and the proportions of the other polyunsaturated fatty acids in BM were higher than in TM. In BM, the ratio of n-6/n-3 polyunsaturated fatty acids was significantly (<i>P</i> < 0.001) more favourable than that found in TM. The relative proportions of total saturated and monounsaturated fatty acids in meat decreased and those of polyunsaturated fatty acids increased significantly (<i>P</i> < 0.01) in dependence on the increasing level of dietary oils. When feeding Atalante oil, a significant increase in the proportion of linoleic acid in BM but not in TM was observed. The proportions of the other n-6 fatty acids decreased and those of all determined n-3 fatty acids, with the exception of docosahexaenoic acid, significantly increased with the increasing level of oil in the diet. When feeding Lola oil, its increasing content in the diet increased the relative proportion of linoleic acid as well as its elongation to &gamma;-linolenic acid; however, the proportions of arachidonic and adrenic acid did not change significantly (<i>P</i> > 0.05). The proportion of &alpha;-linolenic acid increased in both BM and TM. The proportion of eicosapentaenoic and clupanodonic acids in BM significantly decreased. The ratio of n-6 to n-3 polyunsaturated fatty acids ranged from 0.9 to 13.6 and from 1.0 to 17.2 in BM and TM, respectively. An increase in the level of Lola oil in the diet by 1% caused that the n-6/n-3 polyunsaturated fatty acid ratio extended by 1.00 and 1.19 units in BM and TM, respectively. Dependences of n-6/n-3 ratio on the level of Atalante oil were expressed by equations of convex parabolas with minima at the level of oil 5.8 and 5.9% for BM and TM, respectively. By means of the inclusion of linseed oil with a high content of &alpha;-linolenic acid in the feed mixture it would be possible to produce poultry meat as a functional food with a very narrow ratio of n-6/n-3 polyunsaturated fatty acids.

Long-term supplementation of culture medium with essential fatty acids alters α-linolenic acid uptake in Caco-2 clone TC7

1998 ◽  
Vol 76 (6) ◽  
pp. 621-629
Author(s):  
T Tranchant ◽  
P Besson ◽  
C Hoinard ◽  
M Pinault ◽  
J M Alessandri ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Linolenic Acid ◽  
Culture Media ◽  
Essential Fatty Acids ◽  
Membrane Lipid ◽  
Acid Uptake ◽  
Alpha Linolenic Acid ◽  
Membrane Lipid Composition

We investigated the influence of four different culture media: 20% fetal bovine serum (FBS), 5% FBS, 5% FBS supplemented with 10 mg·L-1 linoleic acid (18:2(n-6)) or alpha-linolenic acid (18:3(n-3)) on alpha-linolenic acid apical uptake in clone TC7 of human intestinal Caco-2 cell line. Neither cellular viability nor cell monolayer integrity and permeability were altered by the four culture conditions. Our results show that the different culture media led to changes in alpha-linolenic acid maximal rate of uptake (Vmax) but did not alter the apparent transport constant (Km). Reducing FBS concentration from 20% to 5% increased significantly the rate of alpha-linolenic acid uptake, which was further increased by supplementation of the medium with 18:2(n-6) or 18:3(n-3). Supplementation with essential fatty acids led to a marked enrichment of brush-border membrane phospholipids in polyunsaturated fatty acids of the corresponding series and decreased significantly the levels of monounsaturated fatty acids. Saturated fatty acids, unsaturation index, and cholesterol / fatty acid ratios were unchanged. No clear relation could be established between the changes in membrane lipid composition and the alterations of alpha-linolenic acid uptake. These results indicate a weak influence of membrane lipid composition in the modulation of the uptake. Therefore, the increase of uptake following long-term supplementation of TC7 cells with essential fatty acids could be attributed to an increase of the expression of membrane protein(s) involved in the apical uptake of long-chain fatty acids. This remains to be established.Key words: fatty acid intestinal absorption, Caco-2 cells, membrane fatty acid transport protein, membrane phospholipid fatty acid composition.

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.

scholarly journals Identification and Analysis of the FAD Gene Family in Walnuts (Juglans regia L.) Based on Transcriptome Data

2020 ◽  
Author(s):  
Kai Liu ◽  
Shugang Zhao ◽  
Shuang Wang ◽  
Hongxia Wang ◽  
Zhihua Zhang
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Gene Family ◽  
Linolenic Acid ◽  
Betula Pendula ◽  
Significant Positive Correlation ◽  
Unsaturated Fatty Acids ◽  
Acid Synthesis ◽  
Transcriptome Data ◽  
Alpha Linolenic Acid

Abstract Background: Walnut fatty acids, the main component of walnut kernels, contain a large amount of unsaturated fatty acids, such as linoleic acid and linolenic acid, which are essential fatty acids in humans and have important effects on human growth and health. Fatty acid desaturase (FAD) is widely distributed throughout the biological world. Its main function is to remove hydrogen from carbon chains in the biosynthesis of unsaturated fatty acids to synthesize C=C double bonds. Results: In the current research, 24 members of the JrFAD gene family were identified by bioinformatics analysis; the expression of fatty acid synthesis genes in walnut kernels at different developmental stages was analysed by transcriptome sequencing, and the expression of JrFAD3-1 , an enzyme gene for linolenic acid synthesis, was particularly prominent. The results showed that the relative expression level of FAD3-1 changed dramatically with the kernel development stage, and the expression changes showed a "bell shape". There was a significant positive correlation between the expression of JrFAD3-1 from 90-100 DAF (days after flower) and the content of alpha-linolenic acid from 100-130 DAF, with a correlation coefficient of 0.991. JrFAD3-1 can be considered closely related to Betula pendula and Corylus heterophylla . Conclusion: 24 members of the JrFAD gene family consist of four subfamilies: the SAD desaturase subfamily, Δ7/Δ9 desaturase subfamily, Δ12/ω-3 desaturase subfamily and "front-end" desaturase subfamily. A key gene Jr FAD3-1 was obtained based on transcriptome data and there was a significant positive correlation between the expression of JrFAD3-1 from 90-100 DAF and the content of alpha-linolenic acid from 100-130 DAF. JrFAD3-1 can be considered closely related to Betula pendula and Corylus heterophylla .

scholarly journals A History of Cow’s Milk Allergy Is Associated with Lower Vitamin D Status in Schoolchildren

2017 ◽  
Vol 88 (3-4) ◽  
pp. 244-250 ◽  
Author(s):  
Jenni Rosendahl ◽  
Mikael Fogelholm ◽  
Anna Pelkonen ◽  
Mika J. Mäkelä ◽  
Outi Mäkitie ◽  
...  
Keyword(s):  
Vitamin D ◽  
Allergic Diseases ◽  
Vitamin D Insufficiency ◽  
Vitamin D Supplementation ◽  
Cow’S Milk ◽  
Milk Allergy ◽  
Vitamin D Status ◽  
Cow's Milk ◽  
History Of ◽  
Lower Vitamin

Background/Aims: Vitamin D insufficiency is common in children. We aimed to evaluate the main determinants of vitamin D status in Finnish school-aged children, including the history of allergic diseases. Methods: We conducted a cross-sectional study on 171 ten-year-olds where serum 25-hydroxyvitamin D (25[OH]D) levels were measured, and data on food consumption and use of vitamin D supplements were collected. The history of allergic diseases was evaluated with a validated questionnaire. Results: Vitamin D insufficiency (<50 nmol/L) was observed in 16% of the children. In children with a history of cow’s milk allergy, the mean 25(OH)D levels were lower than in children without allergy (60.5 ± 12.6 nmol/L vs. 75.5 ± 22.3 nmol/L, p = 0.004). Lack of vitamin D supplementation, female gender, non-Caucasian ethnicity, and a history of milk allergy were associated with lower vitamin D status. Conclusion: The vitamin D status in our study sample of Finnish schoolchildren was sufficient, which suggests that health policy strategies – such as the recommendation of vitamin D supplementation and the fortification of food products with vitamin D – have been successful in improving vitamin D status in children. Special concern should be given to children with a history of milk allergy to ensure their vitamin D sufficiency.

scholarly journals Explore the gene network regulating the composition of fatty acids in cottonseed

2021 ◽  
Vol 21 (1) ◽  
Author(s):  
Lihong Ma ◽  
Xinqi Cheng ◽  
Chuan Wang ◽  
Xinyu Zhang ◽  
Fei Xue ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Linolenic Acid ◽  
Gene Network ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Accumulation Pattern ◽  
Time Points ◽  
Expression Characteristics

Abstract Background Cottonseed is one of the major sources of vegetable oil. Analysis of the dynamic changes of fatty acid components and the genes regulating the composition of fatty acids of cottonseed oil is of great significance for understanding the biological processes underlying biosynthesis of fatty acids and for genetic improving the oil nutritional qualities. Results In this study, we investigated the dynamic relationship of 13 fatty acid components at 12 developmental time points of cottonseed (Gossypium hirsutum L.) and generated cottonseed transcriptome of the 12 time points. At 5–15 day post anthesis (DPA), the contents of polyunsaturated linolenic acid (C18:3n-3) and saturated stearic acid (C18:0) were higher, while linoleic acid (C18:2n-6) was mainly synthesized after 15 DPA. Using 5 DPA as a reference, 15,647 non-redundant differentially expressed genes were identified in 10–60 DPA cottonseed. Co-expression gene network analysis identified six modules containing 3275 genes significantly associated with middle-late seed developmental stages and enriched with genes related to the linoleic acid metabolic pathway and α-linolenic acid metabolism. Genes (Gh_D03G0588 and Gh_A02G1788) encoding stearoyl-ACP desaturase were identified as hub genes and significantly up-regulated at 25 DPA. They seemed to play a decisive role in determining the ratio of saturated fatty acids to unsaturated fatty acids. FAD2 genes (Gh_A13G1850 and Gh_D13G2238) were highly expressed at 25–50 DPA, eventually leading to the high content of C18:2n-6 in cottonseed. The content of C18:3n-3 was significantly decreased from 5 DPA (7.44%) to 25 DPA (0.11%) and correlated with the expression characteristics of Gh_A09G0848 and Gh_D09G0870. Conclusions These results contribute to our understanding on the relationship between the accumulation pattern of fatty acid components and the expression characteristics of key genes involved in fatty acid biosynthesis during the entire period of cottonseed development.

Saccharomyces kluyveri FAD3 encodes an ω3 fatty acid desaturase

Microbiology ◽  
2004 ◽  
Vol 150 (6) ◽  
pp. 1983-1990 ◽  
Author(s):  
Takahiro Oura ◽  
Susumu Kajiwara
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Linolenic Acid ◽  
Functional Characterization ◽  
Fatty Acid Desaturase ◽  
Fatty Acid Desaturases ◽  
Desaturase Gene ◽  
Saccharomyces Kluyveri ◽  
Fatty Acid Desaturase Gene

Fungi, like plants, are capable of producing the 18-carbon polyunsaturated fatty acids linoleic acid and α-linolenic acid. These fatty acids are synthesized by catalytic reactions of Δ12 and ω3 fatty acid desaturases. This paper describes the first cloning and functional characterization of a yeast ω3 fatty acid desaturase gene. The deduced protein encoded by the Saccharomyces kluyveri FAD3 gene (Sk-FAD3) consists of 419 amino acids, and shows 30–60 % identity with Δ12 fatty acid desaturases of several eukaryotic organisms and 29–31 % identity with ω3 fatty acid desaturases of animals and plants. During Sk-FAD3 expression in Saccharomyces cerevisiae, α-linolenic acid accumulated only when linoleic acid was added to the culture medium. The disruption of Sk-FAD3 led to the disappearance of α-linolenic acid in S. kluyveri. These findings suggest that Sk-FAD3 is the only ω3 fatty acid desaturase gene in this yeast. Furthermore, transcriptional expression of Sk-FAD3 appears to be regulated by low-temperature stress in a manner different from the other fatty acid desaturase genes in S. kluyveri.

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