Determination of positional distribution of short-chain fatty acids in bovine milk fat on chiral columns

1993 ◽  
Vol 70 (12) ◽  
pp. 1177-1181 ◽  
Author(s):  
Yutaka Itabashi ◽  
John J. Myher ◽  
Arnis Kuksis
Keyword(s):  
Fatty Acids ◽  
Milk Fat ◽  
Positional Distribution ◽  
Bovine Milk ◽  
Short Chain Fatty Acids ◽  
Short Chain ◽  
Chain Fatty Acids

Freeze-drying enables homogeneous and stable sample preparation for determination of fecal short-chain fatty acids

2020 ◽  
Vol 589 ◽  
pp. 113508 ◽  
Author(s):  
Jun Ueyama ◽  
Masaya Oda ◽  
Masaaki Hirayama ◽  
Kuniyo Sugitate ◽  
Norihiro Sakui ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Sample Preparation ◽  
Freeze Drying ◽  
Short Chain Fatty Acids ◽  
Short Chain ◽  
Chain Fatty Acids

Quantitative Gas-Chromatographic Determination of Short-Chain Fatty Acids in Aqueous Samples

1974 ◽  
Vol 20 (9) ◽  
pp. 1235-1237 ◽  
Author(s):  
Dennis P Collin ◽  
Patrick G McCormick ◽  
Milton G Schmitt
Keyword(s):  
Fatty Acids ◽  
Free Acid ◽  
Internal Standard ◽  
Short Chain Fatty Acids ◽  
Chromatographic Determination ◽  
Short Chain ◽  
Aqueous Samples ◽  
Peak Areas ◽  
Chain Fatty Acids

Abstract We report the use of SP-1200 (Supelco Inc.) for quantitative gas-chromatographic determination of short-chain fatty acids (C2-C5) in stool water. The ratio of peak areas for these acids to that for 2-methylvaleric acid (internal standard) is linear for each acid from 60 to 1800 mg/liter. Lactic acid, occasionally present in stool in abnormally high amounts, is not detectable as the free acid on SP-1200, but is determined as its propyl ester on diethyleneglycolsuccinate.

Application of a microbial sensor for determination of short-chain fatty acids in raw milk samples

1992 ◽  
Vol 195 (1) ◽  
pp. 1-2 ◽  
Author(s):  
Hiroyuki Ukeda ◽  
Gotthold Wagner ◽  
G�nther Weis ◽  
Manfred Miller ◽  
Henning Klostermeyer ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Raw Milk ◽  
Short Chain Fatty Acids ◽  
Short Chain ◽  
Milk Samples ◽  
Microbial Sensor ◽  
Chain Fatty Acids

scholarly journals Potato Patatin Generates Short-Chain Fatty Acids from Milk Fat that Contribute to Flavour Development in Cheese Ripening

2015 ◽  
Vol 176 (1) ◽  
pp. 231-243 ◽  
Author(s):  
Robin E. J. Spelbrink ◽  
Hellen Lensing ◽  
Maarten R. Egmond ◽  
Marco L. F. Giuseppin
Keyword(s):  
Fatty Acids ◽  
Milk Fat ◽  
Short Chain Fatty Acids ◽  
Short Chain ◽  
Cheese Ripening ◽  
Chain Fatty Acids

THE MODE OF ACTION OF PANCREATIC LIPASE ON MILK FAT GLYCERIDES

1965 ◽  
Vol 43 (11) ◽  
pp. 1799-1805 ◽  
Author(s):  
A. Boudreau ◽  
J. M. deMan
Keyword(s):  
Fatty Acids ◽  
Pancreatic Lipase ◽  
Milk Fat ◽  
Short Chain Fatty Acids ◽  
Short Chain ◽  
Specific Distribution ◽  
Hydrolysis Rates ◽  
Hydrolysis Of ◽  
Palmitic Acids ◽  
Chain Fatty Acids

Hydrolysis of tricaprylin by pancreatic lipase resulted in a stepwise hydrolysis, triglyceride to diglyceride to monoglyceride, as has been obtained with long-chain triglycerides. However, hydrolysis rates were much faster and considerable amounts of free glycerol were formed. Hydrolysis of an equimolar mixture of tricaprylin and triolein indicated that some of the short-chain fatty acid was released from the 2-position before all of the oleic acid was released from the 1-position. Hydrolysis of genuine and randomized milk fat resulted in preferential hydrolysis of glycerides containing short-chain fatty acids. This phenomenon was not dependent on a specific distribution of these acids, since it also occurred with the randomized fat. It was concluded that part of the short-chain fatty acids of milk fat is located in the 2-position. The distribution of caprylic and capric acids between the 1- and 2-positions is approximately at random. Lauric, myristic, and palmitic acids are predominantly located in the 2-position, and stearic and oleic acids in the 1-position, of milk fat glycerides.

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