Influence of fish oil on ruminal biohydrogenation of C18 unsaturated fatty acids

Dietarycis-9,trans-11-conjugated linoleic acid (CLA) is generally thought to be beneficial for human health. Fish oil added to ruminant diets increases the CLA concentration of milk and meat, an increase thought to arise from alterations in ruminal biohydrogenation of unsaturated fatty acids. To investigate the mechanism for this effect,in vitroincubations were carried out with ruminal digesta and the main biohydrogenating ruminal bacterium,Butyrivibrio fibrisolvens. Linoleic acid (LA) or α-linolenic acid (LNA) was incubated (1·67g/l) with strained ruminal digesta from sheep receiving a 50:50 grass hay–concentrate ration. Adding fish oil (up to 4·17g/l) tended to decrease the initial rate of LA (P=0·025) and LNA (P=0·137) disappearance, decreased (P<0·05) the transient accumulation of conjugated isomers of both fatty acids, and increased (P<0·05) the accumulation oftrans-11-18:1. Concentrations of EPA (20:5n-3) or DHA (22:6n-3), the major fatty acids in fish oil, were low (100mg/l or less) after incubation of fish oil with ruminal digesta. Addition of EPA or DHA (50mg/l) to pure cultures inhibited the growth and isomerase activity ofB. fibrisolvens, while fish oil had no effect. In contrast, similar concentrations of EPA and DHA had no effect on biohydrogenation of LA by mixed digesta, while the addition of LA prevented metabolism of EPA and DHA. Neither EPA nor DHA was metabolised byB. fibrisolvensin pure culture. Thus, fish oil inhibits ruminal biohydrogenation by a mechanism which can be interpreted partly, but not entirely, in terms of its effects onB. fibrisolvens.

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Relationship between fish oil intake by dairy cows and the yield of eicosapentaenoic acid and docosahexaenoic acid in their milk

Proceedings of the British Society of Animal Science ◽

10.1017/s1752756200005810 ◽

2001 ◽

Vol 2001 ◽

pp. 199-199 ◽

Cited By ~ 1

Author(s):

C. Rymer ◽

C. Dyer ◽

D.I. Givens ◽

R. Allison

Keyword(s):

Fatty Acids ◽

Docosahexaenoic Acid ◽

Eicosapentaenoic Acid ◽

Fish Oil ◽

Dairy Cows ◽

Fish Consumption ◽

Essential Fatty Acids ◽

Epa And Dha ◽

The Uk

The dietary essential fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) are predominantly found in fish oil, but fish consumption in the UK is low. Increasing the yield of EPA and DHA in cows’ milk would increase human intakes of EPA and DHA, and this can be achieved by including fish oil in cows’ diets. However, because EPA and DHA are susceptible to rumen biohydrogenation, their transfer efficiency into milk is low.In vitroobservations by Gulatiet al. (1999) suggested that if the concentration of fish oil in the rumen exceeded 1 mg/ml, EPA and DHA were not hydrogenated. The objectives of this study were therefore to determine the relationships between fish oil intake by dairy cows, and the probable concentrations of fish oil in the cows’ rumen, with the yield of EPA and DHA in their milk.

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UNSATURATED FATTY ACIDS IN THE DIETARY DESTRUCTION OF N,N-DIMETHYLAMINOAZOBENZENE (BUTTER YELLOW) AND IN THE PRODUCTION OF ANEMIA IN RATS

Journal of Experimental Medicine ◽

10.1084/jem.76.5.413 ◽

1942 ◽

Vol 76 (5) ◽

pp. 413-420 ◽

Cited By ~ 6

Author(s):

Paul György ◽

Rudolph Tomarelli ◽

Robert P. Ostergard ◽

J. B. Brown

Keyword(s):

Fatty Acids ◽

Linoleic Acid ◽

Room Temperature ◽

Unsaturated Fatty Acids ◽

Destructive Effect ◽

Butter Fat ◽

Loss Of Weight ◽

Secondary Type ◽

Progressive Anemia

Crude linoleic acid incorporated with or without butter yellow in a synthetic diet proved to be toxic for rats. The toxic effect manifested itself in loss of weight, progressive anemia of the secondary type, leucopenia, and pediculosis. It could be neutralized preventively and therapeutically by administration of yeast. The toxicity of the diet containing linoleic acid appears to be due to oxidative break-down products of the unsaturated fatty acid. The color of the same diet when it contained crude linoleic acid supplemented with butter yellow faded progressively in the presence of air (O2), even at room temperature. Purified preparations of linoleic acid and, to a less degree, purified preparations of arachidonic and oleic acids have shown the same destructive effect on butter yellow in vitro. Brown (unpolished) or white rice contains a stabilizer (antioxidant) for the preservation of butter yellow. In experiments on the production of hepatoma in rats following the ingestion of butter yellow, rice on one hand and crisco or butter fat on the other hand have proved to be procarcinogenic. These results would seem to be correlated with the preservation of butter yellow in the diet and in the intestine, because of the antioxidant in rice and the low supply of unsaturated fatty acids,respectively.

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Ruminal biohydrogenation as affected by tanninsin vitro

British Journal Of Nutrition ◽

10.1017/s0007114508137898 ◽

2008 ◽

Vol 102 (1) ◽

pp. 82-92 ◽

Cited By ~ 110

Author(s):

Valentina Vasta ◽

Harinder P. S. Makkar ◽

Marcello Mele ◽

Alessandro Priolo

Keyword(s):

Fatty Acids ◽

Linoleic Acid ◽

Volatile Fatty Acids ◽

Vaccenic Acid ◽

Acacia Cyanophylla ◽

Total Conjugated Linoleic Acid ◽

Branched Chain ◽

Micro Organisms ◽

Ruminal Biohydrogenation

The aim of the present work was to study the effects of tannins from carob (CT;Ceratonia siliqua), acacia leaves (AT;Acacia cyanophylla) and quebracho (QT;Schinopsis lorentzii) on ruminal biohydrogenationin vitro.The tannins extracted from CT, AT and QT were incubated for 12 h in glass syringes in cow buffered ruminal fluid (BRF) with hay or hay plus concentrate as a substrate. Within each feed, three concentrations of tannins were used (0·0, 0·6 and 1·0 mg/ml BRF). The branched-chain volatile fatty acids, the branched-chain fatty acids and the microbial protein concentration were reduced (P < 0·05) by tannins. In the tannin-containing fermenters, vaccenic acid was accumulated (+23 %,P < 0·01) while stearic acid was reduced ( − 16 %,P < 0·0005). The concentration of total conjugated linoleic acid (CLA) isomers in the BRF was not affected by tannins. The assay on linoleic acid isomerase (LA-I) showed that the enzyme activity (nmol CLA produced/min per mg protein) was unaffected by the inclusion of tannins in the fermenters. However, the CLA produced by LA-I (nmol/ml per min) was lower in the presence of tannins. These results suggest that tannins reduce ruminal biohydrogenation through the inhibition of the activity of ruminal micro-organisms.

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In Vitro Versus in Situ Ruminal Biohydrogenation of Unsaturated Fatty Acids from a Raw or Extruded Mixture of Ground Canola Seed/Canola Meal

Journal of Dairy Science ◽

10.3168/jds.s0022-0302(03)73613-3 ◽

2003 ◽

Vol 86 (1) ◽

pp. 351-359 ◽

Cited By ~ 25

Author(s):

F. Enjalbert ◽

P. Eynard ◽

M.C. Nicot ◽

A. Troegeler-Meynadier ◽

C. Bayourthe ◽

...

Keyword(s):

Fatty Acids ◽

Unsaturated Fatty Acids ◽

Canola Meal ◽

Canola Seed ◽

Ruminal Biohydrogenation

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An Analysis of Oxidative Changes and the Fatty Acid Profile in Stored Poultry Sausages with Liquid and Microencapsulated Fish Oil Additives

Molecules ◽

10.3390/molecules26144293 ◽

2021 ◽

Vol 26 (14) ◽

pp. 4293

Author(s):

Krzysztof Kawecki ◽

Jerzy Stangierski ◽

Piotr Konieczny

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Fish Oil ◽

Fatty Acid Profile ◽

In Vitro Digestion ◽

Negative Influence ◽

Omega 3 ◽

Epa And Dha ◽

Microencapsulated Fish Oil

This study deals with the fatty acid profile and oxidative changes (TBARS) in vacuum-packed (VP) or modified-atmosphere-packed (MAP) finely-comminuted poultry sausages with liquid fish oil and microencapsulated fish oil (MC) additives. An analysis of omega-3 fatty acids (EPA and DHA) showed that their content in the samples with the fish oil additive decreased from the initial value of 0.22 g∙100 g−1 of the product to 0.18 g∙100 g−1 (MAP) and 0.17 g∙100 g−1 (VP), respectively. After in vitro digestion, the total EPA and DHA content in the sample with microencapsulated oil amounted to 0.17 g∙100 g−1 of the product. The TBARS values showed the VP samples with both forms of the fish oil additive had the lowest values on the first day of storage. Storage of the samples for 21 days caused a slight increase in the degree of lipid oxidation. The research indicated that the forms of the oil additive did not have a negative influence on the sensory features or the physicochemical properties of the sausages. The EPA and DHA levels in samples with liquid fish oil and those with oil microcapsules were sufficient for the sausage producer to declare high content of these fatty acids in accordance with the current EC regulation.

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The Effects of Fish Oil on Cardiovascular Diseases: Systematical Evaluation and Recent Advance

Frontiers in Cardiovascular Medicine ◽

10.3389/fcvm.2021.802306 ◽

2022 ◽

Vol 8 ◽

Author(s):

Jia Liao ◽

Qingsong Xiong ◽

Yuehui Yin ◽

Zhiyu Ling ◽

Shaojie Chen

Keyword(s):

Fatty Acids ◽

Cardiovascular Diseases ◽

Fish Oil ◽

Unsaturated Fatty Acids ◽

Ventricular Remodeling ◽

Left Ventricular Remodeling ◽

Left Ventricular ◽

The Body ◽

Autonomic Nerve

Fish oil is rich in unsaturated fatty acids, i.e., eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), both of which are widely distributed in the body such as heart and brain. In vivo and in vitro experiments showed that unsaturated fatty acids may have effects of anti-inflammation, anti-oxidation, protecting vascular endothelial cells, thrombosis inhibition, modifying autonomic nerve function, improving left ventricular remodeling, and regulating blood lipid. Given the relevance to public health, there has been increasing interest in the research of potential cardioprotective effects of fish oil. Accumulated evidence showed that fish oil supplementation may reduce the risk of cardiovascular events, and, in specific, it may have potential benefits in improving the prognosis of patients with hypertension, coronary heart disease, cardiac arrhythmias, or heart failure; however, some studies yielded inconsistent results. In this article, we performed an updated systematical review in order to provide a contemporary understanding with regard to the effects of fish oil on cardiovascular diseases.

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Conjugated linoleic acid and trans C18:1 in muscle and adipose tissue of lambs fed supplements containing n-3 polyunsaturated fatty acids

Proceedings of the British Society of Animal Science ◽

10.1017/s1752756200008383 ◽

2002 ◽

Vol 2002 ◽

pp. 182-182

Author(s):

M. Enser ◽

A.M. Wachira ◽

L.A. Sinclair ◽

R.G Wilkinson ◽

K.G. Hallett ◽

...

Keyword(s):

Fatty Acids ◽

Adipose Tissue ◽

Linoleic Acid ◽

Polyunsaturated Fatty Acids ◽

Fish Oil ◽

Unsaturated Fatty Acids ◽

Vaccenic Acid ◽

Conjugated Linoleic Acids ◽

Relationship Of ◽

The Relationship

Conjugated linoleic acids (CLA) occur in the milk and tissues of ruminants. Although cis-9, trans-11 CLA is an intermediate in the biohydrogenation of linoleic acid in the rumen, duodenal flows of CLA are very low (Scollan et al, 2001) and most CLA appears to be synthesised in tissues from trans-11 C18:1 (vaccenic acid) (Griinari et al, 2000). Trans C18:1 isomers are also produced in the rumen and their amounts are increased when the levels of dietary unsaturated fatty acids are raised. We have investigated the relationship of tissue levels of CLA and trans C18:1 in three breeds of lambs fed supplements of linseed or fish oil to increase trans C18:1.

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Metabolism of conjugated linoleic acids and 18 : 1 fatty acids by ruminal bacteria: products and mechanisms

Microbiology ◽

10.1099/mic.0.036442-0 ◽

2010 ◽

Vol 156 (2) ◽

pp. 579-588 ◽

Cited By ~ 84

Author(s):

Nest McKain ◽

Kevin J. Shingfield ◽

R. John Wallace

Keyword(s):

Fatty Acids ◽

Linoleic Acid ◽

Unsaturated Fatty Acids ◽

Deuterium Oxide ◽

Geometric Isomers ◽

Conjugated Linoleic Acids ◽

Ruminal Bacteria ◽

Butyrivibrio Fibrisolvens ◽

Cla Isomers ◽

Deuterium Enrichment

Cultures of ruminal bacteria known to metabolize unsaturated fatty acids were grown in medium containing 50 μg ml−1 of geometric and positional isomers of conjugated linoleic acid (CLA) or 18 : 1 fatty acids and 37.4 % deuterium oxide to investigate the mechanisms responsible for fatty acid metabolism. Butyrivibrio fibrisolvens JW11 converted cis-9,trans-11-18 : 2 and trans-9,trans-11-18 : 2 to trans-11-18 : 1 as the main product, labelled at C-9, and metabolized trans-10,cis-12-18 : 2 to trans-10-18 : 1, labelled at C-13, and smaller amounts of trans-12-18 : 1 and cis-12-18 : 1. Butyrivibrio proteoclasticus P-18 did not grow in the presence of cis-9,trans-11-18 : 2 or trans-10,cis-12-18 : 2, but grew in medium containing trans-9,trans-11-18 : 2, forming 18 : 0. Propionibacterium acnes, a ruminal species that isomerizes linoleic acid to trans-10,cis-12-18 : 2, did not metabolize CLA isomers further. B. fibrisolvens metabolized small amounts of trans-10-18 : 1, trans-11-18 : 1 and cis-9-18 : 1, but the products formed were not detected. B. proteoclasticus, on the other hand, carried out substantial conversion of 18 : 1 substrates to 18 : 0. P. acnes hydrated cis-9-18 : 1 and trans-11-18 : 1 to 10-OH-18 : 0, which was further oxidized to yield 10-O-18 : 0. The deuterium enrichment in the intermediates formed during incubations with 9,11 geometric isomers of CLA was about half that of the products from trans-10,cis-12 CLA and 18 : 1 isomers, suggesting that the reduction of 9,11 geometric isomers CLA by ruminal bacteria occurs via different mechanisms compared with the metabolism of other unsaturated fatty acids.

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