scholarly journals Composition in fatty acids of mature milk of nursing mothers

2019 ◽  
Vol 19 (4) ◽  
pp. 817-825
Author(s):  
Ronilson Ferreira Freitas ◽  
Mariana de Souza Macedo ◽  
Angelina do Carmo Lessa ◽  
Vany Perpétua Ferraz ◽  
Nayanne Oliveira Soares ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Breast Milk ◽  
Nutrition Education ◽  
Milk Fat ◽  
Essential Fatty Acids ◽  
Saturated Fatty Acids ◽  
Mature Milk ◽  
Cross Sectional ◽  
Nursing Mothers

Abstract Objectives: to determine the fatty acid composition of mature milk of nursing mothers and its distribution according to some maternal variables. Methods: this is a cross-sectional observational epidemiological study based on the eva-luation of the fatty acid profile of mature human milk. Samples of mature breast milk were taken from 106 nursing mothers, by manual milking and who were after the 5th postpartum week. The milk fat extraction was carried out by using the Bligh and Dyer method and methy-lated with 0.25 mol/L sodium methoxide in methanol diethyl ether. The fatty acid of the milk profile was determined by a Gas Chromatograph equipped with a flame ionization detector. Results: among the saturated fatty acids, the highest values were observed for palmitic (C16:0), stearic (C18:0), myristic (C14:0) and lauric (C12:0) fatty acids, respectively. Among the monounsaturated fatty acids, there was a higher contribution of oleic (C18:1) and palmi-toleic (C16:1) fatty acids, respectively. The total essential fatty acids (linoleic and α-linolenic) was 14.94%. Conclusions: a low content of essential fatty acids in the breast milk of the nursing mothers was observed in the present study, which are important for infant growth and deve-lopment. We suggest the need to implement nutrition education strategies aimed for pregnant women and nursing mothers who should be advised to eat healthier foods.

scholarly journals Circulating fatty acid profiles are associated with protein energy wasting in maintenance hemodialysis patients: a cross-sectional study

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Ban-Hock Khor ◽  
◽  
Sharmela Sahathevan ◽  
Ayesha Sualeheen ◽  
Mohammad Syafiq Md Ali ◽  
...  
Keyword(s):  
Insulin Resistance ◽  
Fatty Acids ◽  
Fatty Acid ◽  
Nutritional Status ◽  
Serum Albumin ◽  
Saturated Fatty Acids ◽  
Maintenance Hemodialysis ◽  
Model Assessment ◽  
Cross Sectional ◽  
Markers Of Inflammation

AbstractThe metabolic impact of circulating fatty acids (FAs) in patients requiring hemodialysis (HD) is unknown. We investigated the associations between plasma triglyceride (TG) FAs and markers of inflammation, insulin resistance, nutritional status and body composition. Plasma TG-FAs were measured using gas chromatography in 341 patients on HD (age = 55.2 ± 14.0 years and 54.3% males). Cross-sectional associations of TG-FAs with 13 markers were examined using multivariate linear regression adjusted for potential confounders. Higher levels of TG saturated fatty acids were associated with greater body mass index (BMI, r = 0.230), waist circumference (r = 0.203), triceps skinfold (r = 0.197), fat tissue index (r = 0.150), serum insulin (r = 0.280), and homeostatic model assessment of insulin resistance (r = 0.276), but lower malnutrition inflammation score (MIS, r =  − 0.160). Greater TG monounsaturated fatty acid levels were associated with lower lean tissue index (r =  − 0.197) and serum albumin (r =  − 0.188), but higher MIS (r = 0.176). Higher levels of TG n-3 polyunsaturated fatty acids (PUFAs) were associated with lower MIS (r =  − 0.168) and interleukin-6 concentrations (r =  − 0.115). Higher levels of TG n-6 PUFAs were associated with lower BMI (r =  − 0.149) but greater serum albumin (r = 0.112). In conclusion, TG monounsaturated fatty acids were associated with poor nutritional status, while TG n-3 PUFAs were associated with good nutritional status. On the other hand, TG saturated fatty acids and TG n-6 PUFAs had both favorable and unfavorable associations with nutritional parameters.

scholarly journals A Comprehensive Review of the Composition, Nutritional Value, and Functional Properties of Camel Milk Fat

Foods ◽  
2021 ◽  
Vol 10 (9) ◽  
pp. 2158
Author(s):  
Ibrahim A. Bakry ◽  
Lan Yang ◽  
Mohamed A. Farag ◽  
Sameh A. Korma ◽  
Ibrahim Khalifa ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Milk Fat ◽  
Essential Fatty Acids ◽  
Saturated Fatty Acids ◽  
Camel Milk ◽  
Cow Milk ◽  
Comprehensive Review ◽  
Milk Fat Globules ◽  
Health Promoting ◽  
Nutritional Benefits

Recently, camel milk (CM) has been considered as a health-promoting icon due to its medicinal and nutritional benefits. CM fat globule membrane has numerous health-promoting properties, such as anti-adhesion and anti-bacterial properties, which are suitable for people who are allergic to cow’s milk. CM contains milk fat globules with a small size, which accounts for their rapid digestion. Moreover, it also comprises lower amounts of cholesterol and saturated fatty acids concurrent with higher levels of essential fatty acids than cow milk, with an improved lipid profile manifested by reducing cholesterol levels in the blood. In addition, it is rich in phospholipids, especially plasmalogens and sphingomyelin, suggesting that CM fat may meet the daily nutritional requirements of adults and infants. Thus, CM and its dairy products have become more attractive for consumers. In view of this, we performed a comprehensive review of CM fat’s composition and nutritional properties. The overall goal is to increase knowledge related to CM fat characteristics and modify its unfavorable perception. Future studies are expected to be directed toward a better understanding of CM fat, which appears to be promising in the design and formulation of new products with significant health-promoting benefits.

scholarly journals Quantity and species of fish consumed shape breast-milk fatty acid concentrations around Lake Victoria, Kenya

2017 ◽  
Vol 21 (4) ◽  
pp. 777-784 ◽  
Author(s):  
Kathryn J Fiorella ◽  
Erin M Milner ◽  
Elizabeth Bukusi ◽  
Lia CH Fernald
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Breast Milk ◽  
Breast Feeding ◽  
Fish Species ◽  
Fish Consumption ◽  
Infant Development ◽  
Lake Victoria ◽  
Milk Fatty Acid ◽  
Cross Sectional

AbstractObjectiveLong-chain PUFA (LCPUFA) found in breast milk are derived from dietary sources and critical for optimal infant development. We examined associations between fish consumption and concentrations of LCPUFA and essentialn-3 andn-6 fatty acids in breast milk among mothers living around Lake Victoria.DesignWe used cross-sectional analyses of associations between recent fish consumption and breast-milk fatty acid concentrations.SettingThe study was conducted around Lake Victoria on Mfangano Island, Kenya, where multiple fish species are key dietary components and also are widely exported.SubjectsBreast-feeding mothers (n60) provided breast-milk samples, anthropometric measurements and questionnaire responses.ResultsIn the previous 3 d, 97 % of women consumed a mean of 178 (sd111) g fish (~2 servings/3 d). Mean breast-milk concentrations included DHA (0·75 % of total fatty acids), EPA (0·16 %), α-linolenic acid (ALA; 0·54 %), arachidonic acid (AA; 0·44 %) and linoleic acid (LA; 12·7 %). Breast-milk DHA concentrations exceeded the global average of 0·32 % in fifty-nine of sixty samples. We found native cichlids (Cichlidae) anddagaa(Rastrineobola argentea) contributed high levels of DHA, EPA and AA to local diets. We also found evidence for associations between fish species consumed and breast-milk LCPUFA concentrations when controlling for intake of other fish species, maternal body mass, maternal age, child age and exclusive breast-feeding.ConclusionsThe fatty acid composition of breast milk was influenced by the fish species consumed. Ensuring access to diverse fish and particularly inexpensive, locally available species, may be important for diet quality as well as infant growth and development.

scholarly journals Fatty acid composition of secondary products of oil and fat production

1970 ◽  
pp. 125-133
Author(s):  
N. V. Hutsol ◽  
A. V. Hutsol ◽  
O. O. Mysenko ◽  
V. V. Honcharuk
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Essential Fatty Acids ◽  
Saturated Fatty Acids ◽  
Oil Production ◽  
Bleaching Clay ◽  
Feed Additive ◽  
Secondary Products

Purpose. To determine the content of fat and fatty acids of total lipids in fat and oil production secondary products: in pressed powder, hydrofuse, bleaching and adsorption clays and deodorization distillate. Methods. In the process of the research, general scientific methods were used: deduction, scientific hypothesis and abstraction. For the laboratory research, the following methods were used: zootechnical analysis, liquid chromatography, spectrophotometry, titrimetry. Methods of variation statistics were used to process the obtained experimental results. Results. Indicators of lipid and fatty acid composition of by-products of fat and oil production were determined. It has been established that wastes of fat and oil production are highly nutritious products: the content of crude fat in pressed powder is 65.45%, in the hydrofuse – 68.11%, bleaching clay – 66.99% and adsorption clays – 27.05%; contains essential fatty acids – linoleic (from 0.52 to 57.77%) and α-linolenic acid (from 0.01 to 0.02%). The total amount of polyunsaturated fatty acids in pressed powder is 57.79%, in the hydrofuse – 51.19%, in bleaching clay – 0.53%, in adsorption clays – 11.6%, and in deodorization distillate – 3.94% of the total amount of acids. Among the group of saturated fatty acids, all these products contain palmitic (from 0.88% to 5.91%), stearic (from 2.80% to 12.01%) and arachidic (from 0.07% to 8.43%) acid. The amount of saturated fatty acids in the pressed powder is 8.66%, in the hydrofuse – 8.87%, in bleaching clays – 9.96%, in adsorption clays – 8.07% and in deodorization distillate – 76.9% of the total acids. Conclusions. Wastes of fat and oil production in their composition contain a significant amount of crude fat, most of the fatty acids are represented by oleic and linoleic acid, which characterizes their quality and biological value as a feed additive for feeding animals and poultry.

Relationship between the unsaturated fatty acid profile of poultry meat and the volatile aldehydes produced by the meat

2007 ◽  
Vol 2007 ◽  
pp. 18-18
Author(s):  
C. Rymer ◽  
R.A. Gibbs ◽  
D.I. Givens
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Essential Fatty Acids ◽  
Saturated Fatty Acids ◽  
Chicken Meat ◽  
Poultry Meat ◽  
Human Consumption ◽  
Fatty Acid Profiles ◽  
Pufa Content ◽  
Volatile Aldehydes

Enriching chicken meat with the very long chain n-3 polyunsaturated fatty acids (VLC n-3 PUFA) 20:5 (EPA) and 22:6 (DHA) is a possible means of increasing the human consumption of these essential fatty acids as current levels of intake of these fatty acids are extremely low. However, a potential drawback of increasing the VLC n-3 PUFA content of chicken meat is that the oxidative stability of the meat is reduced. PUFA are more oxidatively unstable than monounsaturated or saturated fatty acids, and the aldehydes produced by the n-3 PUFA during autoxidation have a lower taste threshold, and are much more unpalatable, than the aldehydes associated with autoxidation of the n-6 series of PUFA. The objective of this study was to determine what relationship there was between the fatty acid profiles of chicken meat that had been enriched (by dietary means) with VLC n-3 PUFA and the volatile aldehydes that were produced by the meat after it had been cooked.

Abstract P233: Plasma essential fatty acids and type 2 diabetes risk: the Hoorn Study

Circulation ◽  
2014 ◽  
Vol 129 (suppl_1) ◽  
Author(s):  
Marjan Alssema ◽  
Mieke Cabout ◽  
Giel Nijpels ◽  
Coen D Stehouwer ◽  
Peter L Zock ◽  
...  
Keyword(s):  
Type 2 Diabetes ◽  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Plasma Lipids ◽  
Essential Fatty Acids ◽  
Saturated Fatty Acids ◽  
Alpha Linolenic Acid ◽  
Cross Sectional ◽  
Prospective Analyses

Background: A high consumption of the polyunsaturated fatty acids linoleic acid (LA) and alpha-linolenic acid (ALA) instead of saturated fatty acids is known to reduce CHD risk, but data on the relation between LA and ALA intake and Type 2 Diabetes Mellitus (T2DM) risk are limited and inconsistent. Plasma levels of LA and ALA provide a relatively accurate reflection of the intake over several weeks or months, because of the essential nature of these fatty acids. Objective: To investigate the association of the percentage of LA and ALA in plasma lipids with fasting plasma glucose (FPG), post-load glucose (PLG) and glycated hemoglobin (HbA1c) as markers of T2DM risk. Methods: The study population included 667 Dutch men and women, aged 50-75 years from the population-based Hoorn Study. Baseline data for the current study were collected between 2000 and 2001, with follow-up in 2008. Linear regression models were used in cross-sectional and prospective analyses. Results: In cross-sectional analyses, plasma LA (per %) was significantly and inversely associated with FPG ( B = -0.022 [-0.044, 0.000]) and PLG ( B = -0.096 [-0.155, -0.036]), but not with HbA1c ( B = 0.000 [-0.014, 0.014]), after adjustment for age, gender, total energy intake, BMI, waist-to-hip ratio, physical activity, fiber, dietary saturated fat intake, alcohol intake and education level. In prospective analyses, plasma LA was not significantly associated with FPG, PLG or HbA1c after adjustments for baseline glucose. In addition, no significant associations were found between plasma ALA and markers of T2DM risk in cross-sectional or prospective analyses. Conclusion: Plasma LA, but not ALA, was inversely associated with fasting and post-load glucose levels in cross-sectional, but not in prospective analyses. Further studies are needed to elucidate the exact role of plasma LA and ALA levels and dietary polyunsaturated fatty acids in glucose metabolism.

scholarly journals Human Milk Fat Substitutes from Lard and Hemp Seed Oil Mixtures

2021 ◽  
Vol 11 (15) ◽  
pp. 7014
Author(s):  
Joanna Bryś ◽  
Agata Górska ◽  
Ewa Ostrowska-Ligęza ◽  
Magdalena Wirkowska-Wojdyła ◽  
Andrzej Bryś ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Breast Milk ◽  
Oxidative Stability ◽  
Milk Fat ◽  
Seed Oil ◽  
Essential Fatty Acids ◽  
Oxidation Products ◽  
Human Breast Milk ◽  
Human Breast ◽  
Hemp Seed

This paper discusses our attempt to generate substitutes for human breast milk fat through the interesterification of mixtures composed of lard and hemp (Cannabis sativa) seed oil. The interesterification was run at 60 °C for 2, 4, and 6 h in the presence of Lipozyme RM IM preparation containing a lipase specific for the cleavage of sn-1,3 ester bonds in triacylglycerol molecules. The interesterification products were analyzed regarding their fatty acid composition and distribution in triacylglycerol molecules. In order to assess the quality of the generated substitutes, in the interesterification products the following were determined: acid value, peroxide number, and oxidative stability. The collected data were statistically processed using Tukey’s test. Following the interesterification, the fats revealed an elevated percentage of free fatty acids and primary oxidation products and reduced oxidative stability compared to those of lard. The last of the above-mentioned phenomena could have been due to the incorporation of polyenic fatty acids into the external positions of triacyclglycerols of lard. The interesterification of lard and hemp seed oil allows scientists to acquire substitutes rich in essential fatty acids and similar to human breast milk fat with respect to the distribution of fatty acids in triacylglycerol molecules.

scholarly journals Useful properties of independent fatty acids in milk fat of milk of the cow and the influence of genetic factors on their content

2020 ◽  
Vol 27 ◽  
pp. 66-70
Author(s):  
Z. V. Yemets ◽  
A. M. Mamenko
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Lauric Acid ◽  
Acid Content ◽  
Milk Fat ◽  
Genetic Factors ◽  
Essential Fatty Acids ◽  
Fatty Acid Content ◽  
Pentadecanoic Acid ◽  
Dairy Breed

Aim. Useful properties of essential fatty acids contained in cow milk fat and influence on their content (fatty acids) of genetic factors are analyzed in the article. Methods. The research was carried out in the course of a year by sampling of aggregate milk from cows of Ukrainian black-rippled dairy breed and Ukrainian red-rippled dairy breed, farm "Ukrainka Slobidsk" of Kharkiv region of the Institute of animal husbandry of Ukraine, under equilibrium conditions by gas-liquid chromatography. Results. The breed causes variability from 0.1% (lauric acid) to 5.9% (pentadecanoic acid) of fatty acid content in milk. The influence of the father of the cow on the content of essential fatty acids in the milk of dairy cows ranges from 7.2% (heptadecic acid) to 27% (decanoic acid). Conclusions. Genetic Factors - The breed and parent of the cow have a significant influence on the content of essential fatty acids in the cow’s milk. The breed causes variability from 0.1% (lauric acid) to 5.9% (pentadecanoic acid) variability of fatty acid content in milk. Keywords: essential fatty acids, milk fat, black-and-pockmarked, red-and-pockmarked, cow breed, genetic factors.

scholarly journals Impact of Concentrate Level and Stage of Lactation on Fatty Acid Composition in Goat Milk

2019 ◽  
Vol 50 (3) ◽  
pp. 171-175 ◽  
Author(s):  
K. Novotná ◽  
M. Ptáček ◽  
M. Fantová ◽  
L. Nohejlová ◽  
L. Stádník ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Milk Fat ◽  
Saturated Fatty Acids ◽  
Goat Milk ◽  
Monounsaturated Fatty Acids ◽  
Stage Of Lactation ◽  
Grazed Pasture ◽  
Group A ◽  
The Impact

Abstract The impact of different amounts of concentrate and stage of lactation on fatty acid profile in milk fat was measured in 30 lactating Nubian goats. The ration included medium-quality hay, grazed pasture and concentrate feed (mashed barley, oats and beet pulp at 1:1:1 wet weight ratios). Half of the goats (group A) received 1.2 kg whereas group B received 1.0 kg of concentrate daily. Milk samples were taken 3 times during lactation. The total amounts of saturated fatty acids (SFA) increased gradually during lactation while polyunsaturated (PUFA) and monounsaturated fatty acids (MUFA) decreased. Group A had lower SFA but higher concentrations of MUFAs and PUFAs at all 3 samplings. Nubian goats fed more concentrate had FA ratios presumably more suitable for consumers of milk and milk products.

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