Factors affecting variations in the detailed fatty acid profile of Mediterranean buffalo milk determined by 2-dimensional gas chromatography

This study aimed to analyze the factors affecting the fatty acid (FA) profile in cow’s milk. The effects of a farm, lactation parity and stage, breed and polymorphisms in the AGPAT6, DGAT1, LEP, FASN and SCD1 genes were evaluated. A total of 196 Holstein cows, 226 Simmental cows and seven crosses were sampled 751 times. The cows were kept at five farms and were in the first up to the sixth lactation, and 49 individual FAs and 11 groups were analyzed. The farm significantly affected the proportion of all FAs except for C16:1n-7c and isoC14:0. Additionally, the lactation stage was significant for most FAs, and the opposite was true for lactation parity. The effect of the breed was negligible. For the gene polymorphisms, the SCD1 TT genotype exceeded the CC in C10:0, C12:0, C14:0, C16:1n-7c and C18:2, and the opposite was true for C10:1, C12:1, C14:1n-5c, isoC17:0, C16:1 and C18:1, i.e., the TT genotype was better for saturated FAs, and the CC genotype was better for monounsaturated FAs. The results hint at the intermediary heredity of the SCD1 gene. The FASN gene was strongly associated with four FAs and branched-chain FAs, and genotype AG was better than GG. LEP was significant for five individual FAs and branched-chain FAs. The differences in FA composition among genotypes were rather small, which could lead to overestimation of the effect and needs to be considered in the next research.

Download Full-text

Impact of post fermentation cooling patterns on fatty acid profile, lipid oxidation and antioxidant features of cow and buffalo milk set yoghurt

Lipids in Health and Disease ◽

10.1186/s12944-020-01263-1 ◽

2020 ◽

Vol 19 (1) ◽

Author(s):

Imran Taj Khan ◽

Muhammad Nadeem ◽

Muhammad Imran ◽

Anjum Khalique

Keyword(s):

Fatty Acid ◽

Lipid Oxidation ◽

Fatty Acid Profile ◽

Buffalo Milk

Download Full-text

Fatty Acid Profile of Blood Plasma at Mating and Early Gestation in Rabbit

Animals ◽

10.3390/ani11113200 ◽

2021 ◽

Vol 11 (11) ◽

pp. 3200

Author(s):

Imane Hadjadj ◽

Anna-Katharina Hankele ◽

Eva Armero ◽

María-José Argente ◽

María de la Luz García

Keyword(s):

Fatty Acids ◽

Gas Chromatography ◽

Fatty Acid ◽

Blood Plasma ◽

Fatty Acid Profile ◽

Embryo Development ◽

Ovulation Rate ◽

Early Gestation ◽

Positive Correlations ◽

Long Chain

The aim of this study was to analyse the fatty acid (FA) profile of blood plasma at mating and 72 hpm by gas chromatography. Moreover, the correlation between FA and ovulation rate, normal embryos and compacted morulae was estimated. Palmitic, linoleic, oleic and stearic were the highest FA concentrations at mating and 72 hpm. Most long chain saturated and PUFA were higher at 72 hpm than at mating, while MUFA were higher at mating. SFA, MUFA and PUFA were high and positively correlated. Correlation was 0.643 between MUFA at mating and ovulation rate, and 0.781 between MUFA and normal embryos, respectively. Compacted morulae were slightly correlated with SFA at mating (0.465). In conclusion, the FA profile of plasma varies depending on the reproductive cycle of the rabbit female, adapting to energetic requirements at mating and early gestation. Moreover, positive correlations are found between fatty acids and ovulation rate and embryo development and quality.

Download Full-text

Fatty acid profiles, cholesterol composition, and nutritional quality indices of 37 commonly consumed local foods in Kuwait in relation to cardiovascular health

10.1101/2020.11.18.20233999 ◽

2020 ◽

Author(s):

Hanan A. Al-Amiri ◽

Nisar Ahmed ◽

Tahani Al-Sharrah

Keyword(s):

Fatty Acids ◽

Gas Chromatography ◽

Fatty Acid ◽

Saturated Fatty Acid ◽

Fatty Acid Profile ◽

Polyunsaturated Fatty Acid ◽

Nutritional Quality ◽

Cardiovascular Health ◽

Health Programs ◽

Acid Ratio

AbstractDietary fatty acids and cholesterol content are proved, by many research studies, to be associated with various health conditions, including cardiovascular health. Knowledge of the composition of these nutrients in food is essential for proper planning of health programs. The present study aimed at assessing the fatty acid profile, fatty acid nutritional quality, and cholesterol composition of 37 foods commonly consumed in the State of Kuwait and the potential impact of these foods on cardiovascular risk. Fatty acid profile was determined by gas chromatography-flame ionization detector into four types: saturated, monounsaturated, polyunsaturated, and trans fatty acids. Nutritional quality was calculated using the atherogenic index, thrombogenic index, hypocholesterolemic/hypercholesterolemic fatty acid ratio, polyunsaturated fatty acid/ saturated fatty acid ratio, and n-3/n-6 fatty acids ratio. Determination of cholesterol was performed by gas chromatography. Saturated fatty acid levels ranged from 0.01–21.83, monounsaturated fatty acids 0.01–25.51, and 0.013–22.87 g/100 g edible portion of food. The predominant fatty acids identified in all studied foods were C18:2c (n-3), C16:0, and C18:1c, with values 0.45–56.52, 10.12–44.90, and 16.99–42.56% of total fatty acids, respectively. The trans fatty acid content was low in all foods. Cholesterol levels varied between traces (<0.05) and 454.79 mg/100 g edible portions of food. Results show that seafood, rice-based, seed-based, and vegetable-based foods had better nutritional quality in terms of the fatty acids content, as indicated by the polyunsaturated fatty acid/saturated fatty acid and n-3/n-6 ratios, low thrombogenicity indices, and high hypocholesterolemic/hypercholesterolemic fatty acid ratios. Cholesterol and fatty acid data obtained in the present study will be of special interest for many studies, including nutrition-related health research, and will help policymakers in proper strategies for health programs.

Download Full-text

Taxonomy of Pasteurella anatipestifer. 2. Cellular Fatty-Acid Profile by Gas Chromatography

Avian Diseases ◽

10.2307/1590771 ◽

1987 ◽

Vol 31 (1) ◽

pp. 46 ◽

Cited By ~ 1

Author(s):

A. Bangun ◽

D. N. Tripathy

Keyword(s):

Gas Chromatography ◽

Fatty Acid ◽

Fatty Acid Profile ◽

Cellular Fatty Acid ◽

Cellular Fatty Acid Profile

Download Full-text

Direct analysis of fatty acid profile from milk by thermochemolysis–gas chromatography–mass spectrometry

Journal of Chromatography A ◽

10.1016/j.chroma.2010.11.011 ◽

2011 ◽

Vol 1218 (2) ◽

pp. 316-323 ◽

Cited By ~ 19

Author(s):

Mariza Gomes Reis ◽

Marlon Martins dos Reis ◽

Shane Leath ◽

Kerst Stelwagen

Keyword(s):

Mass Spectrometry ◽

Gas Chromatography ◽

Fatty Acid ◽

Fatty Acid Profile ◽

Direct Analysis ◽

Gas Chromatography Mass Spectrometry ◽

Chromatography Mass Spectrometry

Download Full-text

Chemical Composition, Fatty Acid Profile, and Lipid Quality Indices in Commercial Ripening of Cow Cheeses from Different Seasons

Animals ◽

10.3390/ani12020198 ◽

2022 ◽

Vol 12 (2) ◽

pp. 198

Author(s):

Beata Paszczyk ◽

Magdalena Polak-Śliwińska ◽

Anna E. Zielak-Steciwko

Keyword(s):

Fatty Acids ◽

Gas Chromatography ◽

Fatty Acid ◽

Chemical Composition ◽

Fatty Acid Profile ◽

Lower Content ◽

Quality Indices ◽

Trans Isomers ◽

Lipid Quality ◽

Different Seasons

The aim of the study was to compare and demonstrate whether commercial rennet ripening cheeses available on the market in summer and winter differ in their chemical composition, fatty acid profile, content of cis9trans11 C18:2 (CLA) acid and other trans isomers of C18:1 and C18:2 acid and whether they are characterized by different values of lipid quality assessment indices. The experimental material consisted of rennet ripening of cheeses produced from cow’s milk available in the Polish market. The first batch contained cheeses produced in winter and purchased from the market between May and June. The second batch contained cheeses produced in summer and purchased between November and December. Chemical composition was analyzed by FoodScan apparatus. The gas chromatography (GC) method was used to determine the content of fatty acids. Results obtained in the presented study indicate that the chemical composition, content of fatty acids trans isomers, and lipid quality indices varied between summer and winter cheeses. The summer cheeses were richer sources of MUFA and PUFA compared to winter cheeses. Summer cheeses were also characterized by lower content of SFA, higher content n-3, lower n-6/n-3 ratio, and higher content of DFA. Higher contents of CLA and trans C18:1 and C18:2 were found in summer cheeses.

Download Full-text