scholarly journals Dynamics of macronutrients during short-term germination of flax seeds

2021 ◽  
Vol 11 (3) ◽  
pp. 449-459
Author(s):  
I. E. Minevich ◽  
A. P. Nechiporenko ◽  
A. A. Goncharova ◽  
V. E. Sitnikova
Keyword(s):  
Fatty Acids ◽  
Storage Proteins ◽  
Raw Materials ◽  
Early Stage ◽  
Hydrolytic Degradation ◽  
Acid Number ◽  
Water Soluble ◽  
Short Term ◽  
Protein Nitrogen ◽  
Flax Seeds

Abstract: Germination is an environmentally friendly and convenient approach to enhancing the biochemical potential of food plant raw materials. The nutritional value of raw materials and the functional properties of protein contained therein can be significantly improved by activatying the inherent enzyme system. Bioactivation not only increases the amount of water-soluble protein fractions, but also promotes accumulation of free amino and fatty acids and easily soluble reducing sugars. We used flax seeds as a source of essential polyunsaturated fatty acids, dietary fibres, complete protein, polypeptides and lignans to support the most important physiological functions of the human body. The aim was to study the dynamics of macronutrients in the process of short-term germination of flax seeds by chemical and spectroscopic methods. Flax seeds were germinated in laboratory conditions in special trays at a temperature of 18–20 ºС for 5 days with periodic moistening. Visual changes occurring in flax seeds at all stages of short-term germination are demonstrated. The periodicity of changes in the main macronutrients of flax seeds is shown. It is concluded that, during the studied period of germination, the principal hydrolytic decomposition of seed storage proteins was incomplete, leading to a permanent decrease, first of all, in the content of proteins and protein nitrogen. Based on the changes in the lipid content and acid number, the intensity of the peaks associated with functional groups in the lipid region, in particular, the band at 1748 cm-1 assigned to stretching vibrations of C=Ogroups of fatty acids, no degradation of storage lipids at an early stage of germination was assumed. The accumulation of soluble substances during the studied germination period is demonstrated, including watersoluble protein compounds, as well as water-soluble polysaccharides and products of their hydrolytic degradation. Sprouted flax seeds are a valuable ingredient for producing healthy foods.

Formation of new types of flour enriched with essential fatty acids

2021 ◽  
pp. 8-12
Author(s):  
Иван Александрович Кечкин ◽  
Георгий Несторович Панкратов ◽  
Ирина Сергеевна Витол
Keyword(s):  
Fatty Acids ◽  
Linolenic Acid ◽  
Raw Materials ◽  
Linseed Oil ◽  
Essential Fatty Acids ◽  
Food Products ◽  
Acid Number ◽  
Omega 3 ◽  
Essential Nutrients ◽  
Milling Properties

Введение в ежедневный рацион продуктов, обогащенных эссенциальными нутриентами, является актуальной задачей стратегии здорового питания. В этой связи особое место занимают продукты переработки зерна, как основы пирамиды здорового питания. Среди наиболее востребованных незаменимых нутриентов следует выделить полиненасыщенные жирные кислоты, и особенно жирные кислоты семейства ɷ-3. Главным источником линоленовой кислоты из растительного сырья является льняное масло, которое может быть введено в виде тонкоизмельченных семян льна в состав хлебопекарной муки. Химический состав продуктов питания на зерновой основе, полученных с использованием традиционной технологии, характеризуется недостаточной сбалансированностью, невысокой пищевой и биологической ценностью. В связи с этим с целью расширения ассортимента зерновых продуктов функциональной направленности общего, диетического и профилактического назначения на основе полизерновых смесей разработаны методология управления мукомольными свойствами зернового сырья при его переработке для получения продуктов питания на зерновой основе заданного состава и свойств; показана возможность совместного размола пшенично-льняной смеси с получением муки, обогащенной незаменимыми жирными кислотами (НЖК) - омега-3 (линоленовая кислота) и омега-6 (линолевая кислота); сформированы новые виды муки, обогащенные незаменимыми жирными кислотами; определены некоторые физико-химические характеристики пшеничной муки, обогащенной НЖК; выявлены особенности хлебопекарных свойств пшенично-льняной муки. На основании динамики изменения показателя кислотного числа жира (КЧЖ) спрогнозирован срок безопасного хранения пшенично-льняной муки, который составил 9,4 месяца. The introduction of foods fortified with essential nutrients into the daily diet is an urgent task of a healthy eating strategy. In this regard, grain processing products occupy a special place, as the basis of the pyramid of healthy nutrition. Among the most demanded essential nutrients are polyunsaturated fatty acids and especially fatty acids of the ɷ-3 family. The main source of linolenic acid from plant raw materials is linseed oil, which can be added in the form of finely ground flax seeds to baking flour. The chemical composition of grain-based food products obtained using traditional technology is characterized by insufficient balance, low nutritional and biological value. In this regard, in order to expand the range of functional grain products for general, dietary and prophylactic purposes on the basis of polygrain mixtures, the following have been developed: a methodology for controlling the milling properties of grain raw materials during its processing to obtain food products based on a grain basis of a given composition and properties; the possibility of joint grinding of a wheat-flax mixture to obtain flour enriched with essential fatty acids (EFA) - omega-3 (linolenic acid) and omega-6 (linoleic acid) is shown; formed new types of flour, enriched with essential fatty acids; some physicochemical characteristics of wheat flour enriched with EFA have been determined; the features of the baking properties of wheat-flax flour are revealed. Based on the dynamics of changes in the acid number of fat (FAT), the period of safe storage of wheat-flaxseed flour was predicted, which was 9.4 months.

scholarly journals Compositional Features and Nutritional Value of Pig Brain: Potential and Challenges as a Sustainable Source of Nutrients

Foods ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 2943
Author(s):  
Jaruwan Chanted ◽  
Worawan Panpipat ◽  
Atikorn Panya ◽  
Natthaporn Phonsatta ◽  
Ling-Zhi Cheong ◽  
...  
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Soluble Protein ◽  
Nutritional Value ◽  
Saturated Fatty Acids ◽  
Water Soluble ◽  
Meat Industry ◽  
High Iron Content ◽  
Protein Nitrogen ◽  
Pig Brain

The goal of this study was to establish the nutritional value and compositional properties of the brains of crossbred pigs (Landrace–Large white–Duroc (LLD)), in order to realize the zero-waste concept and increase the use of by-products in the sustainable meat industry. Fat (9.25% fresh weight (fw)) and protein (7.25% fw) were the principal dry matters of pig brain, followed by carbohydrate and ash. Phospholipid and cholesterol had a 3:1 ratio. Pig brain had a red tone (L* = 63.88, a* = 5.60, and b* = 15.43) and a high iron content (66 mg/kg) due to a total heme protein concentration of 1.31 g/100 g fw. The most prevalent macro-element was phosphorus (14 g/kg), followed by potassium, sodium, calcium, and magnesium. Zinc, copper, and manganese were among the other trace elements discovered. The most prevalent nitrogenous constituents were alkali-soluble protein, followed by water-soluble protein, stromal protein, salt-soluble protein, and non-protein nitrogen. Essential amino acids were abundant in pig brain (44% of total amino acids), particularly leucine (28.57 mg/g protein), threonine, valine, and lysine. The total lipid, neutral, and polar lipid fractions of the pig brain had different fatty acid compositions. The largest amount was observed in saturated fatty acids (SFA), followed by monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA). Stearic acid and palmitic acid were the most common SFA. Oleic acid was the most prevalent MUFA, while docosahexaenoic acid was the most common PUFA. Thus, the pig brain can be used in food formulations as a source of nutrients.

scholarly journals Pemurnian Minyak Kelapa Berbahan Baku Kopra / Refining of Coconut Oil Made of Copra

Buletin Palma ◽  
2017 ◽  
Vol 17 (2) ◽  
pp. 155
Author(s):  
Fahri Ferdinan Polii
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Raw Materials ◽  
Coconut Oil ◽  
Research Process ◽  
Acid Number ◽  
Active Charcoal ◽  
Physical Parameters ◽  
Cooking Oil

<p>Processing of copra is generally done by drying through direct or fogging with warming temperatures. This way produces coconut oil with low quality rough, because the content of water and free fatty acids high, so quickly turn rancid, brownish and unfit in the consumption. The purpose of this research process of purification yaitumelakukan coconut oil made of copra smog became a good-quality cooking oil. Research use descriptive method. Research carried out the month on June 2015 until January 2015 in Research and Standardization of Industrial Institute in Manado, North Sulawesi. The raw materials used in the study of copra comes from Bengkol Village in Manado. Processed into copra oil and refined oil. The results of the analysis of the quality of coconut oil before refining the parameters color, odor, moisture content, free fatty acids and acid number does not qualify SNI. After the process of purification by neutralization using NaOH 18 oBe and 20 oBe and performed an analysis of the quality of the oil, it turns out that the use of NaOH 20 oBe effective improve quality coconut oil good physics and chemistry. Coconut oil results neutralization with 20 NaOH oBe continued with the process of bleaching  using active charcoal 2% and mix active charcoal  1% + 1% bentonite improved the quality of the oil either chemical or physical parameters and qualify SNI cooking oil. Yield after cooking oil with  neutralised NaOH 20oBe and bleaching using active charcoal 2% i.e. 78,79%.</p><p align="center"><strong>ABSTRAK</strong></p><p>Pengolahan kopra pada umumnya dilakukan  dengan cara pengeringan melalui  pemanasan langsung atau pengasapan dengan suhu yang tinggi. Cara ini menghasilkan minyak kelapa kasar mutu rendah, karena kandungan air dan asam lemak bebasnya tinggi, sehingga cepat menjadi tengik, warna kecoklatan dan tidak layak di konsumsi. Tujuan penelitian ini yaitu melakukan proses pemurnian  minyak kelapa berbahan baku kopra asap  menjadi minyak goreng yang bermutu baik. Penelitian menggunakan metode deskriptif. Penelitian dilakukan bulan pada Pebruari 2015 sampai dengan November 2015 di Balai Riset dan Standardisasi Industri Manado, Sulawesi Utara. Bahan baku kopra  yang digunakan dalam penelitian ini berasal dari Kelurahan  Bengkol Manado. Kopra diproses menjadi minyak dan minyak dimurnikan. Hasil analisis mutu minyak kelapa sebelum pemurnian  untuk parameter bau, warna, kadar air, asam lemak bebas dan bilangan asam tidak memenuhi syarat SNI. Proses pemurnian  dengan netralisasi menggunakan larutan NaOH 18 oBe dan 20 oBe,  ternyata larutan NaOH 20 oBe efektif meningkatkan mutu minyak kelapa  dan  memenuhi syarat mutu SNI. Minyak kelapa hasil netralisasi dengan NaOH 20 oBe dilanjutkan dengan proses pemucatan  menggunakan arang aktif 2% dan campuran arang aktif 1%+bentonit 1% terjadi peningkatan mutu minyak baik parameter fisika maupun  kimia dan memenuhi syarat SNI minyak goreng.  Rendemen minyak goreng setelah dinetralisasi dengan larutan  NaOH 20 oBe dan  pemucatan menggunakan arang aktif 2%, yakni 78,79%.</p>

scholarly journals Нангиад зээргэний (EphedrasinicaStapf.) биохимийн судалгаа

2017 ◽  
pp. 25-30
Author(s):  
Мөнхгэрэл Ч ◽  
Одонтуяа Г ◽  
Рэгдэл Д
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Raw Materials ◽  
Root Systems ◽  
Biochemical Properties ◽  
Biologically Active ◽  
Protein Nitrogen ◽  
Ephedra Sinica ◽  
Aerial Shoot ◽  
Ephedra Sinica Stapf

We have determined some biochemical properties including the moisture, ash, protein, nitrogen, cellulose, lignin, lipids and fatty acids in aerial shoot systems and root systems of the Ephedra sinica Stapf. From the test results, cellulose contents were 19.12% in aerial shoot systems and 20.23% in root systems. Thus, this indicates that the aerial shoot systems of Ephedra sinica Stapf. are promising raw materials to synthesize polysaccharides.Lipid and lipid like substance components in seeds, aerial shoot systems and root systems of the Ephedra sinica Stapf. Seed contain 71.39% of all lipid and lipid like substances other origins of Ephedra sinica Stapf contain comparatively minimum amount of all lipids. From the study of fatty acids was contained in Ephedra sinica Stapf we identified nine different fatty acids in which the biologically active fatty acids, linoleic acid was contained up to 42% in aerial shoot systems. It is possible to use it for medical treatments because it is a major ingredient in F vitamin.Analysis of amino acid contents was carried out by thin layer chromatography. As a result, total of 15 amino acids including all non substituted amino acids were identified. Metionin content (12.5%) was higher than any other amino acids in Ephedra sinica Stapf.

scholarly journals Investigation of lipids of flax seed meal and the prospect of using it in meat dishes

2019 ◽  
Vol 21 (91) ◽  
pp. 9-13
Author(s):  
O. P. Izhevska
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Polyunsaturated Fatty Acids ◽  
Acid Composition ◽  
Wheat Flour ◽  
Water Soluble ◽  
Seed Meal ◽  
Flax Seed ◽  
Flax Seeds

The possibility of using a plant supplement is considered in materials of the article, namely, the seed meal of flax in the recipe for meat semi-finished products “Mazurki-Volynsky” to enrich these products with physiological-functional ingredients. Flax seeds is a valuable source of polyunsaturated fatty acids. It is rich in protein substances, balanced by the amino acid, contains insoluble and water-soluble edible fibers and phenolic compounds, in particular lignans, which have antioxidant properties. In this work, a flax seeds (FS) was obtained by using the method of “cold pressing” produced by NV “Zhytomyrbioprodukt” LLC. Fatty acid composition of lipids was determined according to GOST 30418-96. The method is based on the conversion of triglycerides of fatty acid to methyl (ethyl) esters of fatty acids and on their gas chromatic analysis. The purpose of our research was to determine from the technological point of view the expediency of introducing the flax seeds into the recipes of meat semi-finished products to enrich their health-improving ingredients. For this purpose, in studies, a complete replacement of wheat flour and a partial replacement of fat material by the use of flax seed is proposed. Thus, compared to the control, the amount of meat raw material does not change, and the change occurs only at the expense of the filler of meal. The article presents a comparative estimation of the chemical composition of the flax seeds and wheat flour, the effect of flax on the change of the lipid composition of meat semi-finished products in case of its inclusion in the recipe of products. The fatty acid composition of sorbitol lipids was investigated in comparison with the fatty acid composition of the wheat flour I flavors. It is noted that the inclusion into the recipe of meat semi-finished flax seed meal in the case of replacing wheat flour and part of the fat, enriches them with such physiological-functional ingredients as proteins with a complete amino acid composition, polyunsaturated fatty acids, edible fibers, a significant part of which are water-soluble, vitamins, micro- and macro elements, lignans. The calculation method found that the amount of protein in the experimental sample, as compared with the sample, which included wheat flour, increased by 3.69% due to the increase of protein contained in FS. Adding FS changes the qualitative composition of the lipid in exploratory samples. The calculation method found that the content of polyunsaturated fatty acids (PUFAs) increased by 12% compared with control. It should be noted that the ability of these fatty acids to oxidation, with the formation of peroxides, will affect the structural and mechanical properties of semi-finished products, which should affect the process of preparation and quality of finished products. This requires further research.

scholarly journals Influence of IR radiation on the biological value of flax seeds

2021 ◽  
pp. 144-146
Author(s):  
Irina E. Minevich ◽  
Igor V. Uschapovsky
Keyword(s):  
High Temperature ◽  
Raw Materials ◽  
Temperature Treatment ◽  
Biologically Active ◽  
Protein Fractions ◽  
High Temperature Treatment ◽  
Short Term ◽  
Ir Radiation ◽  
Biological Value ◽  
Flax Seeds

Relevance. The growing demand for flax seeds as a biologically active food component is explained by the rising interest to the healthy lifestyle. In this regard, the requirements for food safety of biologically active raw materials are increasing. Heat treatment of plant materials is an effective method for the eliminating of factors that reduce nutritional and biological value food components. Thermal treatment of flax seeds with infra-red irradiation (IR) is a promising direction for the stabilizing of seeds component composition. Short-term high-temperature treatment of raw materials under the influence of IR (micronization) increases the microbiological purity of raw materials. However, there is not enough information about how the biological value parameters changing. The aim of this study was to study the effect of the micronization process on the biological value of flax seeds.Results. Total protein content of tested flax seeds did not changed after applying of IR treatment. The increase in the content of crude oil in micronized flax seeds is explained by the conversion of phospholipids into extractable lipids. A comparative analysis of the protein complex of flax seeds before and after micronization showed a change in the ratio of protein fractions: the content of the water-soluble fraction (albumin) decreased in four-times, the content of glutens, an alkali-soluble fraction, increased significantly, the content of globulins slightly increased. Around 20% of proteins passed into an insoluble residue. The adequacy of the final results of the low temperature cold-pressing and the short-term high-temperature treatment with IR radiation in the ratio of protein fractions in flax seeds was shown. Changes in the ratio of protein fractions occurring during these technological operations are similar. It was concluded that under the influence of shortterm high-temperature IR-treatment the soft denaturation of the proteins is occurred. That effect of micronization on flax seed increases the protein digestibility

scholarly journals Comparative transcriptome analysis during seeds development between two soybean cultivars

PeerJ ◽  
2021 ◽  
Vol 9 ◽  
pp. e10772
Author(s):  
Li Peng ◽  
Linlin Qian ◽  
Meinan Wang ◽  
Wei Liu ◽  
Xiangting Song ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Developmental Stages ◽  
Storage Proteins ◽  
Early Stage ◽  
Sugar Metabolism ◽  
Rna Seq ◽  
Low Protein ◽  
Dynamic Expression ◽  
Fatty Acids Metabolism ◽  
Development Processes

Soybean is one of the important economic crops, which supplies a great deal of vegetable oil and proteins for human. The content of nutrients in different soybean seeds is different, which is related to the expression of multiple genes, but the mechanisms are complicated and still largely uncertain. In this study, to reveal the possible causes of the nutrients difference in soybeans A7 (containing low oil and high protein) and A35 (containing high oil and low protein), RNA-seq technology was performed to compare and identify the potential differential expressed genes (DEGs) at different seed developmental stages. The results showed that DEGs mainly presented at the early stages of seeds development and more DEGs were up-regulated at the early stage than the late stages. Gene Ontology and Kyoto Encyclopedia of Genes and Genomes analysis showed that the DEGs have diverged in A7 and A35. In A7, the DEGs were mainly involved in cell cycle and stresses, while in A35 were the fatty acids and sugar metabolism. Specifically, when the DEGs contributing to oil and protein metabolic pathways were analyzed, the differences between A7 and A35 mainly presented in fatty acids metabolism and seeds storage proteins (SSPs) synthesis. Furthermore, the enzymes, fatty acid dehydrogenase 2, 3-ketoacyl-CoA synthase and 9S-lipoxygenase, in the synthesis and elongation pathways of fatty acids, were revealed probably to be involved in the oil content difference between A7 and A35, the SSPs content might be due to the transcription factors: Leafy Cotyledon 2 and Abscisic acid-intensitive 3, while the sugar transporter, SWEET10a, might contribute to both oil and protein content differences. Finally, six DEGs were selected to analyze their expression using qRT-PCR, and the results were consistent with the RNA-seq results. Generally, the study provided a comprehensive and dynamic expression trends for the seed development processes, and uncovered the potential DEGs for the differences of oil in A7 and A35.

Technology and Formation Improvement of Consumer Properties of Cold Appetizers from a Silver Carp in the Roll Form

Food Industry ◽  
2019 ◽  
Vol 4 (4) ◽  
pp. 14-22
Author(s):  
Olesya Sergeevna ◽  
Adelya Bekesheva
Keyword(s):  
Fatty Acids ◽  
Food Industry ◽  
Raw Materials ◽  
Silver Carp ◽  
Essential Amino Acids ◽  
Development Stage ◽  
Roll Forming ◽  
Fish Gelatin ◽  
Organoleptic Characteristics ◽  
Food Value

At the present development stage of fish culinary production special significance has range expanding and technology improving for the following purposes: the available fish resources use; the organoleptic characteristics improvement and the nutritional value and competitiveness increase of products manufactured at the enterprises of the food industry. This study concerns the technology and the consumer properties formation improvement of cold appetizers from silver carp in the form of a roll. Unlike traditional the developed products consist of fillet of a bighead silver carp on a skin and an original stuff from egg, vegetables and mushrooms. The researchers conducted study using conventional and special methods. They recommended to introduce gelatin in a dry powdered at the stage of roll forming form in a recipe of the developed fish rolls. A man tested fish gelatin as anew consistency regulator of the developed products. The traditional and fish gelatin use allows to increase the yield of fish cold appetizers in the form of a roll by 8.0 %. When adding gelatin, there was an improvement in consistency and sensory perception of the product as a whole. The analysis results of biological value showed that the developed dishes, being an important additional source of protein and essential amino acids such as threonine, lysine, valine, may well improve the ration balance. The fatty acids ratio in fish rolls prepared according to new recipes is close to the ideal fat in the ratio of saturated, monounsaturated and polyunsaturated fatty acids (35:45:20) and is determined mainly by the composition of fatty acids in silver carp fat. The developed production will allow to expand the range of the food industry enterprises by cold fish appetizers of high quality and food value from available fish raw materials.

scholarly journals The Combined Effects of Magnesium Oxide and Inulin on Intestinal Microbiota and Cecal Short-Chain Fatty Acids

Nutrients ◽  
2021 ◽  
Vol 13 (1) ◽  
pp. 152
Author(s):  
Kanako Omori ◽  
Hiroki Miyakawa ◽  
Aya Watanabe ◽  
Yuki Nakayama ◽  
Yijin Lyu ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Acetic Acid ◽  
Dietary Fiber ◽  
Magnesium Oxide ◽  
Acid Concentration ◽  
Short Chain Fatty Acids ◽  
Water Soluble ◽  
Short Chain ◽  
Acetic Acid Concentration ◽  
Chain Fatty Acids

Constipation is a common condition that occurs in many people worldwide. While magnesium oxide (MgO) is often used as the first-line drug for chronic constipation in Japan, dietary fiber intake is also recommended. Dietary fiber is fermented by microbiota to produce short-chain fatty acids (SCFAs). SCFAs are involved in regulating systemic physiological functions and circadian rhythm. We examined the effect of combining MgO and the water-soluble dietary fiber, inulin, on cecal SCFA concentration and microbiota in mice. We also examined the MgO administration timing effect on cecal SCFAs. The cecal SCFA concentrations were measured by gas chromatography, and the microbiota was determined using next-generation sequencing. Inulin intake decreased cecal pH and increased cecal SCFA concentrations while combining MgO increased the cecal pH lowered by inulin and decreased the cecal SCFA concentrations elevated by inulin. When inulin and MgO were combined, significant changes in the microbiota composition were observed compared with inulin alone. The MgO effect on the cecal acetic acid concentration was less when administered at ZT12 than at ZT0. In conclusion, this study suggests that MgO affects cecal SCFA and microbiota during inulin feeding, and the effect on acetic acid concentration is time-dependent.

scholarly journals Short-Term Variations of C18:1 Trans Fatty Acids in Plasma Lipoproteins and Ruminal Fermentation Parameters of Non-Lactating Cows Subjected to Ruminal Pulses of Oils

Animals ◽  
2021 ◽  
Vol 11 (3) ◽  
pp. 788
Author(s):  
Einar Vargas-Bello-Pérez ◽  
Juan J. Loor ◽  
Philip C. Garnsworthy
Keyword(s):  
Fatty Acids ◽  
Trans Fatty Acids ◽  
Latin Square ◽  
Density Lipoprotein ◽  
Plasma Lipoproteins ◽  
Ruminal Fermentation ◽  
Short Term ◽  
Lactating Cows ◽  
Fermentation Parameters ◽  
Partially Hydrogenated Vegetable Oil

The objective of this study was to evaluate short-term variations of trans fatty acids (TFA) in plasma lipoproteins and ruminal fermentation parameters of non-lactating cows subjected to ruminal pulses of vegetable oils. Three non-lactating, non-pregnant Holstein cows, each with a ruminal cannula, were arranged in a 3 × 3 Latin square design with three-day pulsing periods and four-day washout intervals between treatments. Cows were treated with single ruminal pulses of: (1) control (skimmed milk (SM); 500 mL); (2) soybean oil (SO; 250 g/d in 500 mL of SM) and (3) partially-hydrogenated vegetable oil (PHVO; 250 g/d in 500 mL of SM). Time changes after infusion in TFA contents were only observed for plasma C18:1 trans-4, trans-5 and trans-12, and high-density lipoprotein fraction C18:1 trans-9. After ruminal pulses, concentration of acetate decreased linearly; molar concentrations of propionate and valerate increased linearly; molar concentrations of butyrate and isovalerate changed quadratically and were greater at 1 h than at other times. There was an accumulation of several C18:1 TFA in plasma and lipoproteins, especially on the third day of pulsing. Overall, naturally occurring C18:1 TFA isomers (produced during ruminal biohydrogenation of SO) and preformed TFA (supplied by PHVO) elicited differential TFA partitioning and transport in plasma and lipoproteins.

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