scholarly journals Effect of storage on fatty acid profile of butter from cows fed whole or ground flaxseed with or without monensin

2010 ◽  
Vol 39 (10) ◽  
pp. 2297-2303 ◽  
Author(s):  
Daniele Cristina da Silva-Kazama ◽  
Geraldo Tadeu dos Santos ◽  
Paula Toshimi Matumoto Pintro ◽  
Jesuí Vergílio Visentainer ◽  
Ricardo Kazama ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Polyunsaturated Fatty Acids ◽  
Fatty Acid Profile ◽  
Saturated Fatty Acids ◽  
Relative Percentage ◽  
Medium Chain ◽  
Medium Chain Fatty Acids ◽  
Ground Flaxseed ◽  
Chain Fatty Acids

Eight Holstein cows with body weight 570 ± 43 kg and 60 ± 20 lactation days were distributed in a double Latin square design with four 21-day periods to determine the effects of feeding ground or whole flaxseed with or without monensin supplementation (0.02% on a dry matter basis) on fatty acid profile of butter stored for 15 and 45 days. Ground flaxseed supply, in comparison to whole flaxseed, reduced relative percentages of 16:0, cis7-16:1, 17:0, and cis10-17:1 but it increased those of cis9,trans11-18:2, cis3-18:3, and omega 3 fatty acids in butter fat, reducing relative percentage of medium-chain fatty acids and increasing the content of polyunsaturated fatty acids. Supplementation with monensin increased relative percentages of cis9,trans11-18:2 and tended to increase relative percentage of 17:0 and decrease that of saturated fatty acids in butter. Butter from cows fed diet with monensin presented lower relative percentages of cis 6-20:4. Relative percentages of cis 9-16:1, cis10-17:1, 18:0, trans11-18:1, cis9-18:1, cis3-18:3, cis6-20:4 in butter stored for 15 days were higher than those stored for 45 days and the relative percentages of cis3-20:5 tended to decrease with the increase of storage period. As a result, relative percentages of saturated fatty acids and medium-chain fatty acids increased with storage time, while those of monounsaturated and long-chain fatty acids decreased. Butter enriched with polyunsaturated fatty acids may have a shorter shelf life due to the negative effect of storage on fatty acid profile which may cause oxidation and rancidity.

scholarly journals Medium-chain fatty acids accelerate incorporation of orally applied long-chain polyunsaturated fatty acids into lung tissue

2020 ◽  
Author(s):  
Christopher Beermann ◽  
Daniela Fussbroich ◽  
Ralf Schubert
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Polyunsaturated Fatty Acids ◽  
Group Size ◽  
Lung Tissue ◽  
The Body ◽  
Two Phase ◽  
Medium Chain ◽  
Medium Chain Fatty Acids ◽  
Chain Fatty Acids

Abstract BackgroundLong-chain polyunsaturated fatty acids (LCPUFA) are discussed to resolve chronic inflammation in asthma and other lung diseases. This study aimed at accelerating the incorporation kinetic of orally applied LCPUFA into lung tissue by co-applying medium-chain fatty acids (MCFA) which enhance the fat-metabolic rate.MethodsFemale C57BL/6 mice were orally supplemented with 700 mg eicosapentaenoic acid (EPA, C20:5n3) (group size: n=16) or additionally with 300 mg coconut oil with 4.2 wt% MCFA of total fat per kg body weight per day (group size: n=16) for 28 days. The fatty acid profile alterations of lung tissues were monitored by fatty acid methylester-analysis with capillary gaschromatography-flame-ionization detection over 63 days.ResultsThe combined administration of EPA with MCFA increased its incorporation into the lung tissue up to day 28 (EPA 1.28 wt% ± 0,18; EPA and MCFA 1.83 wt% ± 0.17; Δ 0.55; p< 0.001 at day 28). But also its removal thereon was boosted compared to EPA supplementation alone (EPA 0.81 wt% ± 0.08; EPA and MCFA 0.58 wt% ± 0.06; Δ 0.23; p< 0.001 at day 31).ConclusionBased on the illustrated accelerating effects of MCFA on the incorporation and removal kinetics of dietary LCPUFA into lung tissue, the present study suggests a two-phase strategy for immune-regulative dietary LCPUFA-supplementation. At the very beginning supplementations should be accompanied with MCFA to support the LCPUFA-uptake, thereon MCFA should be omitted to stabilize the LCPUFA-status in the body.

scholarly journals Fatty acid profile of milk from cows fed palm kernel cake

2016 ◽  
Vol 37 (4Supl1) ◽  
pp. 2773
Author(s):  
Leidiane Reis Pimentel ◽  
Fabiano Ferreira da Silva ◽  
Robério Rodrigues Silva ◽  
Eli Santana de Oliveira Rodrigues ◽  
Murilo De Almeida Meneses ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Saturated Fatty Acids ◽  
Palm Kernel ◽  
Palm Kernel Cake ◽  
Omega 3 ◽  
Medium Chain ◽  
Omega 6 ◽  
Chain Fatty Acids

To evaluate the fatty acid profile of milk from cows fed palm kernel cake (PKC), 12 Holstein × Zebu crossbred cows were kept in the feedlot, distributed into a triple 4 × 4 Latin square, and fed the following treatments: 1) control; 2) inclusion of 50 g PKC/kg in the total dry matter (TDM); 3) inclusion of 100 g PKC/kg in the TDM; and 4) inclusion of 150 g PKC/kg in the TDM. Milk samples from the morning and afternoon milkings were collected in the amount of 1% of the daily production of each animal; subsequently, 100-mL subsamples were frozen for analysis of the fatty acid profile. Inclusion of PKC did not change the concentration of short-chain fatty acids or myristoleic (C14:1), pentadecenoic (C15:1), palmitic (C16:0), and palmitoleic (C16:1) fatty acids. Concentrations of medium-chain and lauric (C12:0) and myristic (C14:0) fatty acids increased linearly (P &lt; 0.05). A decreasing linear effect was observed (P &lt; 0.05) on the concentration of the C15:0 fatty acid. No effects were observed (P &gt; 0.05) on the long-chain fatty acids and those of the omega 6 and 3 series; on the ratio between poly-unsaturated and saturated fatty acids; or on the ratio between the fatty acids of the omega 6/omega 3 series. The concentration of conjugated linoleic acid was not influenced (P &gt; 0.05) by inclusion of PKC in the diet. Addition of palm kernel cake to the diet of lactating cows influences the concentration of medium-chain fatty acids, and of lauric (C12:0), myristic (C14:0), and pentadecanoic (C15:0) fatty acids in their milk.

scholarly journals Long- and Medium-Chain Fatty Acids Induce Insulin Resistance to a Similar Extent in Humans Despite Marked Differences in Muscle Fat Accumulation

2012 ◽  
Vol 97 (1) ◽  
pp. 208-216 ◽  
Author(s):  
Joris Hoeks ◽  
Marco Mensink ◽  
Matthijs K. C. Hesselink ◽  
Kim Ekroos ◽  
Patrick Schrauwen
Keyword(s):  
Insulin Resistance ◽  
Skeletal Muscle ◽  
Fatty Acids ◽  
Fatty Acid ◽  
Free Fatty Acid ◽  
Fat Accumulation ◽  
Medium Chain ◽  
Medium Chain Fatty Acids ◽  
Induce Insulin Resistance ◽  
Chain Fatty Acids

Context: Animal studies revealed that medium-chain fatty acids (MCFA), due to their metabolic characteristics, are not stored in skeletal muscle and may therefore not give rise to potentially hazardous lipid species impeding insulin signaling. Objective: We here hypothesized that infusion of medium-chain triacylglycerols (MCT) in healthy lean subjects does not lead to ectopic fat accumulation and hence does not result in lipid-induced insulin resistance. Design and Methods: Nine healthy lean male subjects underwent a 6-h hyperinsulinemic-euglycemic clamp with simultaneous infusion of 1) a 100% long-chain triacylglycerols (LCT) emulsion, 2) a 50/50% MCT/LCT emulsion, or 3) glycerol in a randomized crossover design. Muscle biopsies were taken before and after each clamp. Results: MCT/LCT infusion raised plasma free fatty acid levels to a similar level compared with LCT infusion alone. Despite elevated free fatty acid levels, intramyocellular triacylglycerol (IMTG) levels were not affected by the MCT/LCT emulsion, whereas LCT infusion resulted in an approximately 1.6-fold increase in IMTG. These differences in muscle fat accumulation did not result in significant differences in lipid-induced insulin resistance between LCT (−28%, P = 0.003) and MCT/LCT (−20%, P &lt; 0.001). Total skeletal muscle ceramide content as well as lactosyl- and glucosylceramide levels were not affected by any of the interventions. In addition, the distribution pattern of all ceramide species remained unaltered. Conclusions: Although we confirm that MCFA do not lead to ceramide and IMTG accumulation in skeletal muscle tissue in humans, they do induce insulin resistance. These results indicate that, in humans, MCFA may not be beneficial in preventing peripheral insulin resistance.

Production of Medium Chain Fatty Acids by Yarrowia lipolytica: Combining Molecular Design and TALEN to Engineer the Fatty Acid Synthase

2017 ◽  
Vol 6 (10) ◽  
pp. 1870-1879 ◽  
Author(s):  
Coraline Rigouin ◽  
Marc Gueroult ◽  
Christian Croux ◽  
Gwendoline Dubois ◽  
Vinciane Borsenberger ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Yarrowia Lipolytica ◽  
Fatty Acid Synthase ◽  
Molecular Design ◽  
Medium Chain ◽  
Medium Chain Fatty Acids ◽  
Chain Fatty Acids

scholarly journals Transacylation as a chain-termination mechanism in fatty acid synthesis by mammalian fatty acid synthetase. Synthesis of medium-chain-length (C8-C12) acyl-CoA esters by goat mammary-gland fatty acid synthetase

1982 ◽  
Vol 202 (1) ◽  
pp. 139-143 ◽  
Author(s):  
J Knudsen ◽  
I Grunnet
Keyword(s):  
Fatty Acids ◽  
Mammary Gland ◽  
Fatty Acid ◽  
Fatty Acid Synthetase ◽  
Acid Synthesis ◽  
Medium Chain ◽  
Medium Chain Fatty Acids ◽  
Medium Chain Length ◽  
A Chain ◽  
Chain Fatty Acids

1. Ruminant mammary-gland fatty acid synthetases can, in contrast with non-ruminant mammary enzymes, synthesize medium-chain fatty acids. 2. Medium-chain fatty acids are only synthesized in the presence of a fatty acid-removing system such as albumin, beta-lactoglobulin or methylated cyclodextrin. 3. The short- and medium-chain fatty acids synthesized were released as acyl-CoA esters from the fatty acid synthetase.

scholarly journals Nutritional and technological aspects of vegetable oils that stand out for the prevalence of medium-chain triacylglycerides: A review

2021 ◽  
Vol 10 (7) ◽  
pp. e43710716667
Author(s):  
Raquel Reis Lima ◽  
Elisângela Ramieres Gomes ◽  
Rodrigo Stephani ◽  
Ítalo Tuler Perrone ◽  
Antônio Fernandes de Carvalho ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Vegetable Oils ◽  
Saturated Fatty Acids ◽  
Palm Kernel ◽  
The Body ◽  
Absorption Mechanism ◽  
Medium Chain ◽  
Medium Chain Fatty Acids ◽  
Technological Advantage ◽  
Chain Fatty Acids

The nature of the fatty acid presented in each type of vegetable oil will determine the oil’s characteristic. The purpose of this review is to describe the medium chain fatty acids present in vegetable oils absorption mechanism and their benefits for human body, combined with technological advantages in the preparation of food formulations. Highlighting how the source of the raw material and the extraction method interfere with the concentration of fatty acids present in the oils. It is a review of narrative literature, which used as a theoretical framework recent scientific articles in the English language. Oils derived from coconut, palm kernel, and babassu, for example, have a solid or semi-solid characteristic at room temperature. This happens due to the presence of saturated fatty acids with medium-length carbon chains, that is from 6 to 12 carbons. Although medium-chain fatty acids are saturated, they present characteristics that are different from other long-chain saturated fatty acids. They are quickly digested by the body, which favors the absorption and the using of these nutrients, leading an impact on diseases’ control, such as obesity, diabetes and hypertension. In addition, due to their chemical structure, medium chain fatty acids can be used in the food industry as a substitute for animal fat, combining their nutritional benefits with technological advantage, being used in food preparations to impact texture, flavor, stabilize emulsions, and improve the rheological characteristics of the product.

scholarly journals Triacylglycerol synthesis in goat mammary gland. The effect of ATP, Mg2+ and glycerol 3-phosphate on the esterification of fatty acids synthesized de novo

1984 ◽  
Vol 220 (2) ◽  
pp. 513-519 ◽  
Author(s):  
H O Hansen ◽  
I Grunnet ◽  
J Knudsen
Keyword(s):  
Fatty Acids ◽  
Mammary Gland ◽  
Fatty Acid ◽  
De Novo ◽  
Fatty Acid Synthetase ◽  
Acid Synthesis ◽  
Medium Chain ◽  
Medium Chain Fatty Acids ◽  
Triacylglycerol Synthesis ◽  
Chain Fatty Acids

Goat mammary-gland microsomal fraction by itself induces synthesis of medium-chain-length fatty acids by goat mammary fatty acid synthetase and incorporates short- and medium-chain fatty acids into triacylglycerol. Addition of ATP in the absence or presence of Mg2+ totally inhibits triacylglycerol synthesis from short- and medium-chain fatty acids, and severely inhibits synthesis de novo of medium-chain fatty acids. The inhibition by ATP of fatty acid synthesis and triacylglycerol synthesis de novo can be relieved by glycerol 3-phosphate. The effect of ATP could not be mimicked by the non-hydrolysable ATP analogue, adenosine 5′-[beta, gamma-methylene]triphosphate and could not be shown to be caused by inhibition of the diacylglycerol acyltransferase by a phosphorylation reaction. Possible explanations for the mechanism of the inhibition by ATP are discussed, and a hypothetical model for its action is outlined.

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