scholarly journals Holstein Friesian mid-lactation Milk Polar Metabolite Composition in relation to Dietary Fat Composition and Diacylglycerol O-acyltransferase 1 Genotype

2018 ◽  
Author(s):  
Marinus F.W. te Pas ◽  
Jacques Vervoort ◽  
Leo Kruijt ◽  
Mario P.L. Calus ◽  
Mari A. Smits
Keyword(s):  
Unsaturated Fatty Acids ◽  
Amino Sugar ◽  
Cow Milk ◽  
Standard Diet ◽  
Experimental Diet ◽  
Polar Metabolite ◽  
Rumen Microbiota ◽  
Microbiome Composition ◽  
H Nmr ◽  
Fat Composition

AbstractBackgroundThe metabolite composition of cow milk is dependent on a large variety of animal associated factors including diet, genotype and gut microbiome composition. The objective of this study was to investigate changes in cow milk polar metabolite composition resulting from dietary and DGAT1 (Diacylglycerol O-acyltransferase 1) genotype perturbations.Methods and ResultsCows were fed a standard diet and a diet supplemented with (poly)unsaturated fatty acids (experimental diet) for ten weeks. Metabolite profiles were determined using 1H NMR (1-Hydrogen Nuclear magnetic resonance) technology. The results showed that the diet affected the polar metabolite composition of milk via the metabolism of the cow and via the metabolism of the gut and rumen microbiota. The experimental diet reduced the metabolic rate, especially the energy metabolism and the amino-sugar and amino acid metabolism, of the cows.ConclusionOur results suggests the DGAT1 genotype affects both the diet related polar metabolite metabolism of the cow as well as that of the rumen microbiota. Milk metabolite levels in animals with more DGAT1 A-alleles were higher than milk metabolite levels in animals with more K-alleles.

scholarly journals Effects of Exercise Training on Molecular Markers of Lipogenesis and Lipid Partitioning in Fructose-Induced Liver Fat Accumulation

2012 ◽  
Vol 2012 ◽  
pp. 1-10 ◽  
Author(s):  
Siham Yasari ◽  
Denis Prud'homme ◽  
Frédérique Tesson ◽  
Marek Jankowski ◽  
Jolanta Gutkowska ◽  
...  
Keyword(s):  
Gene Expression ◽  
Exercise Training ◽  
Unsaturated Fatty Acids ◽  
Regulatory Element ◽  
Female Rats ◽  
Liver Fat ◽  
Standard Diet ◽  
Fat Accumulation ◽  
High Fructose ◽  
The Impact

The present study was designed to investigate the impact of exercise training on lipogenic gene expression in liver and lipid partitioning following the ingestion of a high fructose load. Female rats were exercise-trained for 8 wk or kept sedentary before being submitted to a fasting/refeeding protocol. Rats were further subdivided as follow: rats were fasted for 24 h, refed a standard diet for 24 h, starved for another 24 h, and refed with a standard or a high-fructose diet 24 h before sacrifice. Fructose refeeding was associated with an increase in hepatic lipid content, endocannabinoid receptor 1, sterol regulatory element-binding protein1c, and stearoyl-CoA desaturase1 gene expression in both Sed and TR rats. However, desaturation indexes measured in liver (C16 : 1/C16 : 0 and C18 : 1/C18 : 0) and plasma (C18 : 1/C18 : 0) were higher (P<0.01) in TR than in Sed rats following fructose refeeding. It is concluded that exercise training does not significantly affect fat accumulation and the molecular expression of genes involved in lipogenesis after fasting and fructose refeeding but does modify the partitioning of lipids so as to provide more unsaturated fatty acids in liver without affecting liver fat content.

scholarly journals STRUCTURE AND FUNCTION OF THE FRUIT MICROBIOME IN HEALTHY AND DISEASED KIWIFRUIT

2019 ◽  
Vol 56 (03) ◽  
pp. 577-585
Author(s):  
Wenneng Wu
Keyword(s):  
Microbial Diversity ◽  
Relative Abundance ◽  
Foodborne Pathogens ◽  
Fungal Pathogens ◽  
Sugar Metabolism ◽  
Amino Sugar ◽  
Disease Diagnosis ◽  
Postharvest Disease ◽  
Pathogen Infection ◽  
Microbiome Composition

The fruit surface is an infection court where foodborne pathogens compete with indigenous microbiota for microsites to invade the fruits for nutrients acquisition. However, our current understanding of the structure and functions of fruit microbiome visa-vis postharvest pathogen infection is still nascent. Here, we sequenced the metagenomic DNA to understand the structural and functional attributes of healthy and diseased kiwifruit microbiome. The healthy fruits exhibited higher microbial diversity and distinct microbiome composition compared with diseased fruits. The microbiome of diseased fruit was dominated by fungal pathogens Neofusicoccum parvum and Diplodiaseriata, while the microbiome of healthy fruits were enriched by bacteria from Methylobacteriaceae, Sphingomonadaceae, Nocardioidaceae and fungi in Pleosporaceae. Importantly, the healthy fruit microbiome had a higher relative abundance of genes related to ABC transporter, two-component system, bacterial chemotaxis, bacterial secretion system, but had a lower relative abundance of genes associated with polycyclic aromatic hydrocarbon degradation, amino sugar and nucleotide sugar metabolism, glycine, serine and threonine metabolism compared with diseased fruits. Our results indicate that pathogen infection disrupts the fruit microbiome. The changes in microbiome composition and functions could also increase the possibility of secondary pathogen infection as the reduced microbial diversity may demonstrate less resistance to pathogens infection. Therefore, monitoring the microbiome dynamics and their functions using metagenomic approaches could be useful to build a predictive understanding of accurate postharvest disease diagnosis and management in the future

scholarly journals Cruciferous Vegetable Intake Results in Differentially Modified Gut Microbiome Composition of Mice Fed a High Fat Diet or a Western Diet

2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 1595-1595
Author(s):  
Sabrina Trudo ◽  
Rosa Moreno ◽  
Jeong Hoon Pan ◽  
Daniel Gallaher ◽  
Jae Kyeom Kim ◽  
...  
Keyword(s):  
Gut Microbiome ◽  
Vegetable Intake ◽  
Body Weight Gain ◽  
Alpha Diversity ◽  
Western Diet ◽  
Index Number ◽  
Standard Diet ◽  
Jaccard Distance ◽  
Microbiome Composition ◽  
Distinct Cluster

Abstract Objectives Cruciferous (CRU; rich in glucosinolates) and apiaceous (API; rich in furanocoumarins) vegetable intake decrease colon cancer risk markers, likely through different mechanisms. Previous reports suggest background diets influence efficacy of bioactives. Here, we determined the effects on the composition of the gut microbiome of CRU and API supplementation to different background diets, diet-induced obesity (DIO) and the total western diet (TWD). Methods C57BL/6J male mice were fed standard diet (AIN93G), DIO, DIO with 21% (w/w) CRU (DIO + CRU), DIO with 21% (w/w) API (DIO + API), TWD, TWD with CRU (TWD + CRU), or TWD with API (TWD + API). After 12 weeks, cecal contents were collected for 16S rRNA sequencing and data analyzed by mothur. Results There were no differences in body weight gain except mice fed DIO + CRU gained more than mice fed AIN-93G or TWD. Lachnospiraceae was increased by CRU supplementation to both DIO and TWD and by API supplementation to TWD. CRU increased alpha diversity [Shannon Index, number of observed Operational Taxonomic Unit (OTUs)] compared to DIO and TWD. Regarding beta diversity, DIO + CRU showed distinct cluster compared to DIO (Bray-Curtis, ANOSIM, R = 0.35, P &lt; 0.001; Jaccard distance, R = 0.47, P &lt; 0.001). TWD + CRU showed distinct cluster compared to TWD (Bray-Curtis, R = 0.59, P &lt; 0.001; Jaccard distance, R = 0.62, P &lt; 0.001). API did not change alpha diversity, but did affect beta diversities with distinct clusters between API groups and their basal diet groups (Jaccard distance, R = 0.36 and 0.31 for DIO and TWD, respectively, P &lt; 0.05). Among top 25 discriminating features between DIO and TWD and their supplementation of API and CRU, there were 9 shared OTUs including Lachnospiraceae, Clostridium XlVa, Clostridiales, Eisenbergiella, and Clostridium IV. Akkermansia were decreased in DIO + CRU compared with DIO. In TWD panel, Bifidobacterium and Erysipelotrichaceae decreased in TWD + CRU, while Turicibacter were identified as TWD + CRU signature. Erysipelotrichaceae and Bifidobacterium differentiated AIN-93G, DIO, and TWD. Conclusions CRU supplementation of DIO and TWD altered gut microbiome composition with some differences based on background diet. API also altered composition, albeit to a lesser extent. Funding Sources University of Arkansas, Fulbright Nicaragua Fellow.

scholarly journals Physical, Nutritional, and Sensory Properties of Cheese Obtained from Goats Fed a Dietary Supplementation with Olive Leaves

Animals ◽  
2020 ◽  
Vol 10 (12) ◽  
pp. 2238
Author(s):  
Denise Innosa ◽  
Andrea Ianni ◽  
Michele Faccia ◽  
Camillo Martino ◽  
Lisa Grotta ◽  
...  
Keyword(s):  
Unsaturated Fatty Acids ◽  
Dietary Supplementation ◽  
Sensory Properties ◽  
Control Group ◽  
Standard Diet ◽  
Olive Leaves ◽  
Lipolytic Action ◽  
Consequent Reduction ◽  
Dietary Bioactive Compounds ◽  
Positive Effect

The aim of this study is to evaluate the physical, nutritional, and sensory properties of cheese obtained from goats fed a dietary supplementation with olive leaves (OL). Thirty Saanen goats were randomly allocated into two groups of 15 goats each, (1) a control group fed with a standard diet (CG), and (2) an experimental group (EG) fed an OL-enriched diet. The trial lasted for 30 days. The milk of each group was then collected and used to produce Caciotta cheese, which was analyzed at the beginning and at the end of the ripening period (60 days). The results showed a positive effect of dietary OL supplementation in improving the fatty acid profiles due to the significant increase of unsaturated fatty acids, mostly α-linolenic acid (C18:3 n-3), with the consequent reduction of the ω-6/ω-3 ratio, a condition commonly associated with an increased health functionality of food products. Moreover, improved oxidative stability was observed in cheese during ripening, a presumable consequence of the transfer into the milk of dietary bioactive compounds, mainly polyphenols of high biological value, and credited as a marked antioxidant potential. Furthermore, reduced lipolytic action was observed in 60-day ripened cheese, even if no significant changes in sensory properties were evidenced.

A mathematical model for mammary fatty acid synthesis and triglyceride assembly: the role of stearoyl CoA desaturase (SCD)

2004 ◽  
Vol 71 (4) ◽  
pp. 385-397 ◽  
Author(s):  
Paul R Shorten ◽  
Tony B Pleasants ◽  
Girish C Upreti
Keyword(s):  
Mathematical Model ◽  
Fatty Acids ◽  
Fatty Acid ◽  
Milk Fat ◽  
Unsaturated Fatty Acids ◽  
Fatty Acid Biosynthesis ◽  
Molar Fraction ◽  
Desirable Outcome ◽  
Fat Composition ◽  
Stearoyl Coa Desaturase

An increase in the proportion of unsaturated fatty acids in milk is considered desirable for human health. A prerequisite for the manipulation of milk fat composition is a co-ordinated understanding of the complex interactions in its biosynthesis. It has been suggested that an increase in the expression of mammary stearoyl-CoA-desaturase (SCD) would enrich mono-unsaturated fatty acids in milk, and therefore improve its nutritional properties. To investigate the potential effects of changes in expression of mammary enzymes and substrate availability on milk fat composition, we constructed, parameterized and evaluated a mechanistic mathematical model of fatty acid biosynthesis and milk-fat triglyceride assembly. The objective was to describe changes in the amount and composition of milk fat produced by bovine mammary cells due to changes in nutrition. Using the model we found that a 50% up-regulation in SCD activity increased the molar fraction of milk triglyceride 18[ratio ]1 from 0·30 to 0·33 and 16[ratio ]1 from 0·04 to 0·06. Up-regulation of SCD therefore did not appear to be the optimal method for increasing the content of unsaturated fatty acids in milk fat. The model was also used to determine the likely rate-limiting processes for the incorporation of unsaturated fatty acids into milk fat. Halving the concentration of glycerol 3-phosphate increased the molar fraction of milk triglyceride 18[ratio ]1 from 0·30 to 0·35 and decreased the molar fraction of milk triglyceride 16[ratio ]0 from 0·30 to 0·22. This achieved the desirable outcome of producing more unsaturated low-fat milk. Our model also predicted that a K232A mutation in the bovine mammary DGAT1 gene that is linked with an increase in milk fat yield would be consistent with a 120% increase in the DGAT acylation rate and also would be associated with a decrease in milk mono-unsaturated fatty acids.

scholarly journals Reindeer meat – is it always tender, tasty and healthy?

Rangifer ◽  
2007 ◽  
Vol 27 (3) ◽  
pp. 71 ◽  
Author(s):  
Eva Wiklund ◽  
Gunnar Malmfors ◽  
Greg Finstad
Keyword(s):  
Fatty Acids ◽  
Meat Quality ◽  
Unsaturated Fatty Acids ◽  
Consumer Preference ◽  
Control Group ◽  
Omega 3 ◽  
Handling Stress ◽  
High Ph ◽  
Ph Values ◽  
Fat Composition

Meat with high pH values, so called DFD (Dark, Firm, Dry meat, is a persistent quality defect foundmin all meat species. DFD shortens shelf life, especially for vacuum-packed meat and affects meat colour, tenderness and water-holding properties. High pH values in reindeer meat have been related to pre-slaughter handling stress and poor nutritional status of the animals. There are numerous reports that variation in muscle pH and glycogen content give rise to considerable variations in meat tenderness in species such as beef and lamb. In contrast, reindeer meat has been found to be extremely tender regardless of ultimate pH. This phenomenon has been related to the speed of post mortem protein degradation and the small muscle fibre size in reindeer. Previous research has demonstrated that the fatty acid composition of meat changes in response to diets. Generally, a higher proportion of long, unsaturated fatty acids were found in meat from grazing animals compared with animals fed a grain-based diet. Reindeer meat has been found to contain moderate amounts of polyunsaturated fatty acids (PUFA), especially so-called n-3 (or omega-3) PUFAs. The PUFAs are known to be susceptible to oxidation and may therefore be easily oxidized during processing by techniques like smoking and drying. A trained sensory panel concluded that meat from reindeer fed commercial feed scored higher for liverish and sweet flavours and lower for off-flavou (i.e. ‘grass’, ‘wild’ and ‘game’) compared with meat from grazing animals. Consumer preference tests on reindeer meat showed that 50 per cent of the consumers preferred meat from grazing reindeer and 50 per cent meat from pellet-fed animals. Recent reindeer meat research has included new feed mixtures using ingredients like linseed and fishmeal. Crushed linseed in the feed gave meat with a fat composition similar to that of natural pasture, which meant more PUFA than in meat from reindeer fed the normal grain-based mixture. Fishmeal used as a protein source in reindeer feed mixtures demonstrated good feed conversion and weight gain in the animals, and sensory 72 evaluation by both a trained panel and consumers did not show any negative effects on flavour attributes of the meat. The fat composition of the meat changed just slightly when comparing fish- and soybean meal, with more PUFA in the meat from fishmeal fed animals. The control group of free-ranging reindeer had significantly highest PUFA content in the meat. Our knowledge about various factors affecting reindeer meat quality has increased significantly over the last 25 years, but there is still information missing particularly regarding the interaction between production systems, slaughter handling techniques and ultimate meat quality. Renkött - är det alltid mört, gott och nyttigt?Abstract in Swedish / Sammanfattning: Kött med höga pH-värden, DFD-kött (Dark, Firm, Dry), är ett kvalitetsproblem som kan drabba kött från alla djurslag. Detta kött har dålig hållbarhet speciellt i en vakumförpackning, men andra egenskaper som köttets färg, mörhet och vattenhållande förmåga påverkas också av DFD. Höga pH-värden i renkött har visats bero på stress i samband med slakthantering och på dålig näringsstatus hos djuren. Ett flertal undersökningar på t.ex. nöt- och lammkött har rapporterat att en variation i pH-värde och glykogeninnehåll har stor betydelse för köttets mörhet. Renkött har däremot visats vara mycket mört oberoende av pH-värde, vilket har förklarats bero på en hög aktivitet av proteinnedbrytning efter slakt men också på små muskelfibrer i renköttet. Tidigare undersökningar har demonstrerat att fettsyrasammansättningen i kött förändras beroende på vad djuren äter. Allmänt gäller att i kött från betande djur finns en högre andel fleromättade fettsyror (PUFA) jämfört med djur som utfodrats med spannmålsbaserade foder. Renkött har visats ha en relativt hög andel PUFA och särskilt de sk. omega-3 PUFA. En tränad smakpanel bedömde att kött från renar som utfodrats med kommersiellt renfoder smakade mer lever och sött och hade mindre bismaker (som t.ex. gräs, vilt och ren) jämfört med kött från naturbetande renar. I en konsumentundersökning av samma typer av renkött föredrog 50 procent av konsumenterna beteskött och 50 procent föredrog kött från utfodrade renar.Den senaste forskningen har studerat nya foderblandningar där ingredienser som linfrö och fiskmjöl har utvärderats. Linfrökaka som tillsats i renpellets gav köttet en fettsammansättning som påminde om den i kött från naturbetande renar, d.v.s. köttet innehöll mer PUFA än kött från renar som utfodrats med normala pellets. I försök där fiskmjöl har använts som proteintillskott i renfoder visades ett bra foderutnyttjande och god tillväxt hos renarna och inga negativa effekter på renköttets smak kunde påvisas varken av en tränad smakpanel eller vid en konsumentundersökning. Fettsammansättningen i köttet påverkades marginellt av tillsatsen av fiskmjöl jämfört med normalfodret baserat på sojaprotein. Kött från kontrollgruppen av naturbetande renar hade det signifikant högsta innehållet av PUFA. Kunskapen om de olika faktorer som påverkar renköttets kvalitet har ökat påtagligt under de senaste 25 åren, men fortfarande saknas en del fakta när det gäller sambanden mellan produktionssystem, slakthantering och köttkvalitet.

scholarly journals Differences Between Fat-Related Characteristics of Sour Cream and Sour Cream Analogues

2020 ◽  
Vol 49 (4) ◽  
pp. 390-397
Author(s):  
T. Izsó ◽  
Gy. Kasza ◽  
L. Somogyı
Keyword(s):  
Fatty Acids ◽  
Dairy Products ◽  
Trans Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Gap Filling ◽  
Nutritional Values ◽  
Common Practices ◽  
Fat Composition ◽  
Sour Cream

Modification of dairy products’ fat composition or replacement by other fats are common practices in the industry. Products in which milkfat is partially or wholly substituted by vegetable fats are defined as dairy analogues. This study delivers gap-filling information about sour cream analogues in nutritional aspects, focusing on the fat-related attributes. Analogue sour creams contained 29.6% less saturated fatty acids, 88.4% less cholesterol and 88.7% more mono- and poly-unsaturated fatty acids than the sour creams. Trans fatty acids were present in both products, which could not be linked to artificial hydrogenation in either case. Digestibility of the examined samples might be different, as sour creams had more short and medium chain fatty acids than the analogues. Overall, sour cream analogues, besides serving as an alternative to sour cream, have particular advantages based on their nutritional values.

scholarly journals Variation of Fatty Acids and Antioxidants Contents of Vegetarian Rayeb Milk as Affected by Fortification with Natural and Artificial Sweeteners

2020 ◽  
pp. 1-9
Author(s):  
Magdy Mohamed Ismail ◽  
Magdy Mohamed Ismail ◽  
Mohamed Abdou Mousa ◽  
Mohamed Ismail Abou-Dobara ◽  
Nawal Mohamed Refat
Keyword(s):  
Fatty Acids ◽  
Antioxidant Activity ◽  
Volatile Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Essential Fatty Acids ◽  
Saturated Fatty Acids ◽  
Cow Milk ◽  
Omega 3 ◽  
Milk Mixture ◽  
Chain Fatty Acids

Rayeb milk (bio-stirred yogurt) samples were prepared from cow milk sesame milk or cow and sesame milk mixture (1:1) with or without adding sucrose (5%), honey (5%), fructose (2.5%) and sorbitol (1.5%) and using ABT-5 culture. Results showed levels of saturated fatty acids (SFA), short chain fatty acids (SCFA) and medium chain fatty acids (MCFA were lower whereas values of unsaturated fatty acids (USFA), monounsaturated fatty acids (MUSFA), polyunsaturated fatty acids (PUSFA) and long chain fatty acids (LCFA) were higher in sesame milk Rayeb than that of Rayeb manufactured from cow milk. Rayeb made from cow and sesame mixture had higher levels of antioxidant activity than Rayeb prepared from cow milk or sesame milk. The acidity, total solids and total volatile fatty acids values of Rayeb milk treatments contained sweeteners were higher than that of control. The addition of sweeteners decreased SFA, SCFA and MCFA and increased USFA, MUSFA, PUSFA, LCFA and antioxidant activity values of Rayeb milk. Essential fatty acids, linoleic acid (omega-6), α-linolenic acid (omega-3) and oleic acid (omega-9) greatly increased in Rayeb made from cow and sesame milk mixture. Adding sweeteners had the same effect. Fortification of Rayeb milk with sweeteners highly improved the smell, taste, mouth feel, texture and body evaluation scores.

scholarly journals Seasonal differences in fatty acid content of white brine cheese offered at the Bulgarian market

2019 ◽  
Vol 22 (1) ◽  
pp. 105-113
Author(s):  
G. Kalinova ◽  
Zh. Dimitrov ◽  
H. Daskalov ◽  
D. Mladenova ◽  
P. Mechkarova
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Fatty Acid Content ◽  
Scientific Information ◽  
Cow Milk ◽  
Official Control

The present study provides scientific information for fatty acid composition of white brine cheese from cow milk, produced from all regions of Bulgaria, across seasons for the period 2012–2016. A total of 670 samples produced from different manufacturers and collected from supermarkets by Official control of Bulgarian Food Safety Agency (BFSA) were examined. Fatty acid composition was determined by gas chromatography. The milk fat purity of 18 samples was established through gas chromatographic analysis of triglycerides. Seasonal variations were observed in fatty acid composition of white brine cheese. The seasonal changes in the concentration of lauric, myristic, palmitic, stearic, oleic and α-linolenic acids have largely contributed to the variation of fatty acid composition of cheese. Saturated fatty acids (SFAs) were in the range 68.39–71.53% of total FAs and the proportion of unsaturated fatty acids (UFA) was 28.44–31.61% of total FAs. Fourty-five out of examined samples have exhibited different fatty acid profile than that established in the present study for cow milk cheese. The determined SFAs were 44.7–57.5% and UFA varied from 42.5% to 55.3%. The fatty acids with short chain (C4:0 ÷ C10:0) were not detected or in traces, lauric and myristic acids were in small amounts, while palmitic and oleic acids predominated in the fatty acid composition of cheese analogues.

Sign in / Sign up

Export Citation Format

Share Document