The major fatty acids in whole milk fat and in a fraction obtained by crystallization from acetone

1969 ◽  
Vol 36 (2) ◽  
pp. 169-175 ◽  
Author(s):  
Sonja Mattsson ◽  
P. Swartling ◽  
R. Nilsson
Keyword(s):  
Fatty Acids ◽  
Milk Fat ◽  
Unsaturated Fatty Acids ◽  
Short Chain Fatty Acids ◽  
Insoluble Fraction ◽  
Long Chain Fatty Acids ◽  
Acetone Insoluble ◽  
Whole Milk ◽  
Long Chain ◽  
Chain Fatty Acids

SummarySummer and winter milk-fat samples from 14 dairies in Sweden were fractionated by crystallization from acetone solution (1:8) at 15 °C. The composition of the major fatty acids of the parent milk fat and of the acetone insoluble fraction were examined by GLC, and the gross triglyceride pattern by TLC on plates of silicic acid treated with silver nitrate.The fatty acid composition of the milk fat was similar to that of milk fat from other countries and varied according to season and also, to a smaller extent, from region to region. Four fractions, representing 33–45, 41–34, 18–14 and 7–6 % of the fat and which contained progressively smaller proportions of saturated acids, were obtained by TLC.The acetone insoluble glyceride (AIG) fraction was characterized by a smaller content of short-chain fatty acids and unsaturated fatty acids, and a larger content of saturated long-chain fatty acids, than the parent milk fat. AIGs from summer milk fat contained a larger proportion of C18 acids and a smaller proportion of C6–C16 acids than AIGs from winter milk fat.Four fractions representing 62–70, 15–8, 16–15 and 7 % of the AIG fraction were obtained by TLC. The distribution of the triglycerides in the AIG fraction differed from that in the parent milk fat, mostly in the relative amounts of glycerides in the 2 most saturated TLC fractions. The seasonal variation was largely confined to these 2 fractions.

scholarly journals THE EFFECT OF LIPIDS AND SERUM ALBUMIN ON BACTERIAL GROWTH

1947 ◽  
Vol 85 (1) ◽  
pp. 9-22 ◽  
Author(s):  
René J. Dubos
Keyword(s):  
Fatty Acids ◽  
Serum Albumin ◽  
Culture Medium ◽  
Unsaturated Fatty Acids ◽  
Sole Source ◽  
Water Soluble ◽  
Long Chain Fatty Acids ◽  
Microbial Species ◽  
Long Chain ◽  
Chain Fatty Acids

Long chain fatty acids have been found to exhibit both inhibitory and stimulatory effects on the growth of tubercle bacilli and of a certain unidentified micrococcus culture. The toxicity of the fatty acids was much reduced or abolished by (a) esterification, even when the resulting product was a water-soluble ester, and (b) addition of crystalline serum albumin to the culture medium; other proteins tested were inactive in this respect. Marked growth stimulation of the microorganisms studied was obtained when certain long chain fatty acids were added to the culture medium in the form of their water-soluble esters, or in admixture with adequate amounts of serum albumin. Abundant growth of the micrococcus resulted from the addition of oleic, linoleic, linolenic, or arachidonic acid (0.0001 to 0.001 per cent) to a mineral medium containing glucose as sole source of carbon; in the case of this microbial species, none of the other substances tested could substitute for these unsaturated fatty acids. Enhancement of growth of tubercle bacilli was obtained by adding to the medium 0.001 to 0.01 per cent of a variety of fatty acids (saturated or unsaturated) even in the absence of glucose or of any other readily available carbon compound. These results suggest that long chain fatty acids can affect the growth of different microbial species through different metabolic channels and that, in order to study the mechanism of these metabolic and growth reactions, it is essential to use the fatty acids under conditions where they cannot manifest their toxic properties.

scholarly journals Unsaturated Fatty Acids Control Biofilm Formation of Staphylococcus aureus and Other Gram-Positive Bacteria

Antibiotics ◽  
2020 ◽  
Vol 9 (11) ◽  
pp. 788
Author(s):  
Kamila Tomoko Yuyama ◽  
Manfred Rohde ◽  
Gabriella Molinari ◽  
Marc Stadler ◽  
Wolf-Rainer Abraham
Keyword(s):  
Fatty Acids ◽  
Staphylococcus Aureus ◽  
Linoleic Acid ◽  
Unsaturated Fatty Acids ◽  
Long Chain Fatty Acids ◽  
Gram Positive ◽  
Biofilm Inhibition ◽  
Gram Positive Bacteria ◽  
Long Chain ◽  
Chain Fatty Acids

Infections involving biofilms are difficult to treat due to increased resistances against antibiotics and the immune system. Hence, there is an urgent demand for novel drugs against biofilm infections. During our search for novel biofilm inhibitors from fungi, we isolated linoleic acid from the ascomycete Hypoxylon fragiforme which showed biofilm inhibition of several bacteria at sub-MIC concentrations. Many fatty acids possess antimicrobial activities, but their minimum inhibitory concentrations (MIC) are high and reports on biofilm interferences are scarce. We demonstrated that not only linoleic acid but several unsaturated long-chain fatty acids inhibited biofilms at sub-MIC concentrations. The antibiofilm activity exerted by long-chain fatty acids was mainly against Gram-positive bacteria, especially against Staphylococcus aureus. Micrographs of treated S. aureus biofilms revealed a reduction in the extracellular polymeric substances, pointing to a possible mode of action of fatty acids on S. aureus biofilms. The fatty acids had a strong species specificity. Poly-unsaturated fatty acids had higher activities than saturated ones, but no obvious rule could be found for the optimal length and desaturation for maximal activity. As free fatty acids are non-toxic and ubiquitous in food, they may offer a novel tool, especially in combination with antibiotics, for the control of biofilm infections.

scholarly journals A Review of the Metabolic Origins of Milk Fatty Acids

2013 ◽  
Vol 5 (3) ◽  
pp. 270-274 ◽  
Author(s):  
Anamaria COZMA ◽  
Doina MIERE ◽  
Lorena FILIP ◽  
Sanda ANDREI ◽  
Roxana BANC ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Mammary Gland ◽  
Fatty Acid ◽  
Milk Fat ◽  
De Novo ◽  
Long Chain Fatty Acids ◽  
De Novo Synthesis ◽  
Ruminal Biohydrogenation ◽  
Long Chain ◽  
Chain Fatty Acids

Milk fat and its fatty acid profile are important determinants of the technological, sensorial, and nutritional properties of milk and dairy products. The two major processes contributing to the presence of fatty acids in ruminant milk are the mammary lipogenesis and the lipid metabolism in the rumen. Among fatty acids, 4:0 to 12:0, almost all 14:0 and about a half of 16:0 in milk fat derive from de novo synthesis within the mammary gland. De novo synthesis utilizes as precursors acetate and butyrate produced through carbohydrates ruminal fermentation and involves acetyl-CoA carboxylase and fatty acid synthetase as key enzymes. The rest of 16:0 and all of the long-chain fatty acids derive from mammary uptake of circulating lipoproteins and nonesterified fatty acids that originate from digestive absorption of lipids and body fat mobilization. Further, long-chain fatty acids as well as medium-chain fatty acids entering the mammary gland can be desaturated via Δ-9 desaturase, an enzyme that acts by adding a cis-9-double bond on the fatty acid chain. Moreover, ruminal biohydrogenation of dietary unsaturated fatty acids results in the formation of numerous fatty acids available for incorporation into milk fat. Ruminal biohydrogenation is performed by rumen microbial population as a means of protection against the toxic effects of polyunsaturated fatty acids. Within the rumen microorganisms, bacteria are principally responsible for ruminal biohydrogenation when compared to protozoa and anaerobic fungi.

Influencia de la clarificación por sedimentación en el contenido de ácidos grasos en mostos garnacha y Viura y su evolución durante la fermentación / Influence of clarification by sedimentation on the content of fatty acids in garnacha and Viura musts and their changes during the fermentation

1999 ◽  
Vol 5 (6) ◽  
pp. 471-478
Author(s):  
D. Torrea Goñi ◽  
A. García Sotro ◽  
C. Ancín Azpilicueta
Keyword(s):  
Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Control Sample ◽  
High Rate ◽  
Long Chain Fatty Acids ◽  
Sugar Consumption ◽  
Long Chain ◽  
Rate Of Consumption ◽  
Chain Fatty Acids

The influence of static sedimentation of garnacha and Viura musts on the concentration of fatty acids and their changes during fermentation is evaluated. A non-sedimented must was used as a control sample. The sedimentation of garnacha must reduced the concentration of saturated fatty acids (mainly stearic acid), although it did not totally eliminate any single one. During the first half of the fermen tation (up to 50% of sugar consumption) the medium-chain fatty acids excreted their highest concen tration in the sample being clarified. The long-chain fatty acids, both saturated and unsaturated, were consumed in both samples, although the saturated acids showed a higher rate of consumption in the contrul sample (57%) than in the sedimented sample (10%). The polyunsaturated fatty acids were consumed at a high rate in both samples. During the second half of the fermentation (from 50% sugar consumption until the end of the fermentation) the consumption of long-chain fatty acids, both saturated and unsaturated, was similar in the control sample and in the sedimented sample. The clarification of the Viura must reduced all the above unsaturated fatty acids, particularly linoleic (84%). In the first half of the fermentation, the consumption of long-chain fatty acids, both saturated and unsaturated, was greater in the control sample than in the sedimented sample; the same oc curred during the second half of the fermentation.

The effect of a blend of dietary unesterified and saturated long-chain fatty acids on the performance of dairy cows in mid-lactation

1990 ◽  
Vol 41 (1) ◽  
pp. 129 ◽  
Author(s):  
KR King ◽  
CR Stockdale ◽  
TE Trigg
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Dairy Cows ◽  
Milk Fat ◽  
Chain Fatty Acid ◽  
Long Chain Fatty Acids ◽  
Long Chain Fatty Acid ◽  
Long Chain ◽  
Chain Fatty Acids

This experiment studied the effects of feeding a supplement of a blend of unesterified and saturated long-chain fatty acids on the productivity of dairy cows in mid-lactation. Twenty-three cows in their fourth month of lactation were individually fed ad libitum, a mixed balanced ration based on maize silage, lucerne hay and rolled grain. Varying quantities, up to 1020 g cow-1 day-1 of the fatty acid supplement, were mixed into the ration. Yields of milk and milk products were linearly related to total long-chain fatty acid intake. Milk fat content increased linearly while milk protein content averaged 3.59 (s.d. � 0.15)%. The marginal returns from feeding 1 kg of the supplement were 3.3 kg milk, 0.33 kg fat and 0.07 kg protein. The proportions of C 10:0, C12:0 and C 14:0 fatty acids in milk were decreased, while those of C 18:0 and C18:1 were increased as the result of feeding long-chain fatty acids. The concentration of lipid in plasma was increased, but acetate and D-(3)-hydroxybutyrate levels in blood remained unchanged with increased levels of dietary long-chain fatty acid. Efficiency of milk production was increased by 11% from feeding 1 kg of the supplement. In vivo digestibilities of dry matter, neutral and acid detergent fibres, and dietary long-chain fatty acids were unaffected by supplement.

Influence of management type and stage of lactation on the performance and milk fatty acid profile of dairy camels (Camelus dromedaries)

2018 ◽  
Vol 156 (9) ◽  
pp. 1111-1122 ◽  
Author(s):  
Moez Ayadi ◽  
Mohamed Hammadi ◽  
Ramon Casals ◽  
Moufida Atigui ◽  
Touhami Khorchani ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Milk Fat ◽  
Long Chain Fatty Acids ◽  
Lactation Performance ◽  
Dromedary Camels ◽  
Stage Of Lactation ◽  
Atherogenicity Index ◽  
Health Promoting ◽  
Long Chain ◽  
Chain Fatty Acids

AbstractThe current research paper addresses the hypothesis that management system (grazing vs. stabling) and/or stage of lactation (early- to late-lactation) can influence the lactation performance and milk fatty acid (MFA) profile in dromedary camels. The results obtained revealed that milk and protein yields of stabled camels were higher, while milk fat content was lower compared to grazing camels. In addition, stabled camels produced milk richer in short- and medium-chains fatty acids but lower in long-chain fatty acids and fatty acids linked with possible health benefits such as oleic acid, vaccenic acid (VA) and rumenic acid (RA), when compared to grazing camels. Moreover, atherogenicity index was higher, while overall Δ9-desaturase and health-promoting indices were lower in stabled camels. In a similar way, results demonstrated an increase in milk fat and protein contents as lactation advanced. In fact, camels at mid-lactation produced milk richer in short- and medium-chain fatty acids as well as total saturated fatty acids but poorer in oleic acid, VA, RA, long-chain fatty acids and total unsaturated fatty acids, when compared to milk samples collected at early stage of lactation. Moreover, compared to early- and late-lactations, atherogenicity index was higher while overall-Δ9-desaturase and health promoting indexes were lower at mid-lactation. In conclusion, the intensive stabling system and mid-lactation stage can alter lactation performance and MFA profile in dairy dromedary camels.

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