scholarly journals Determination of Cyclopropane Fatty Acids in Food of Animal Origin by 1H NMR

2018 ◽  
Vol 2018 ◽  
pp. 1-8 ◽  
Author(s):  
Veronica Lolli ◽  
Angela Marseglia ◽  
Gerardo Palla ◽  
Emanuela Zanardi ◽  
Augusta Caligiani
Keyword(s):  
Fatty Acids ◽  
Dairy Products ◽  
Cyclopropane Ring ◽  
Food Sources ◽  
Animal Origin ◽  
Animal Fats ◽  
H Nmr ◽  
Cyclopropane Fatty Acids ◽  
Food Of Animal Origin ◽  
Full Scan

Cyclopropane fatty acids (CPFAs) are unusual fatty acids of microbial origin, recently detected in milk and dairy products. CPFAs have been demonstrated to be interesting molecular markers for authentication of dairy products obtained without ensiled feeds. Moreover, they can also be recognized as a new secondary component of human diet. Information is lacking on the presence of cyclic fatty acids in other food sources. Cyclopropane fatty acids have been detected by GC-MS analysis in cheese and other animal fats in concentration ranging from 200 to 1000 mg/kg fat, but in some cases, the complex fatty acid profile and the possible presence of interfering peaks make the separation not straightforward and the quantification uneasy. Therefore, a new reliable 1H NMR method was developed to detect and measure CPFA content in different foods of animal origin, based on the detection of the characteristic signals of cyclopropane ring. The 1H NMR (600 MHz) method showed detection limits comparable with those of full scan GC-MS, and it allowed the identification and quantitation of the cyclopropane fatty acids in different foods.

scholarly journals Dietary Intake, Nutritional Adequacy, and Food Sources of Protein and Relationships with Personal and Family Factors in Spanish Children Aged One to < 10 Years: Findings of the EsNuPI Study

Nutrients ◽  
2021 ◽  
Vol 13 (4) ◽  
pp. 1062
Author(s):  
Casandra Madrigal ◽  
María José Soto-Méndez ◽  
Ángela Hernández-Ruiz ◽  
Teresa Valero ◽  
Federico Lara Villoslada ◽  
...  
Keyword(s):  
Dietary Protein ◽  
Total Protein ◽  
Dairy Products ◽  
Protein Intake ◽  
Meat Products ◽  
Food Sources ◽  
Animal Origin ◽  
Total Protein Intake ◽  
Fish And Shellfish ◽  
Milk And Dairy Products

Diet in the first years of life is an important factor in growth and development. Dietary protein is a critical macronutrient that provides both essential and nonessential amino acids required for sustaining all body functions and procedures, providing the structural basis to maintain life and healthy development and growth in children. In this study, our aim was to describe the total protein intake, type and food sources of protein, the adequacy to the Population Reference Intake (PRI) for protein by the European Food Safety Authority (EFSA), and the Recommended Dietary Allowance (RDA) by the Institute of Medicine (IoM). Furthermore, we analyzed whether the consumption of dairy products (including regular milk, dairy products, or adapted milk formulas) is associated with nutrient adequacy and the contribution of protein to diet and whole dietary profile in the two cohorts of the EsNuPI (in English, Nutritional Study in the Spanish Pediatric Population) study; one cohort was representative of the Spanish population from one to < 10 years old (n = 707) (Spanish reference cohort, SRS) who reported consuming all kinds of milk and one was a cohort of the same age who reported consuming adapted milk over the last year (including follow-on formula, growing up milk, toddler’s milk, and enriched and fortified milks) (n = 741) (adapted milk consumers cohort, AMS). The children of both cohorts had a high contribution from protein to total energy intake (16.79% SRS and 15.63% AMS) and a high total protein intake (60.89 g/day SRS and 53.43 g/day AMS). We observed that protein intake in Spanish children aged one to < 10 years old was above the European and international recommendations, as well as the recommended percentages for energy intakes. The main protein sources were milk and dairy products (28% SRS and 29% AMS) and meat and meat products (27% SRS and 26% AMS), followed by cereals (16% SRS and 15% AMS), fish and shellfish (8% in both cohorts), eggs (5% SRS and 6% AMS), and legumes (4% in both cohorts). In our study population, protein intake was mainly from an animal origin (meat and meat products, milk and dairy products, fish and shellfish, and eggs) rather than from a plant origin (cereals and legumes). Future studies should investigate the long-term effect of dietary protein in early childhood on growth and body composition, and whether high protein intake affects health later in life.

Low-Cholesterol Egg and Dairy Products

1992 ◽  
Vol 21 (3) ◽  
pp. 203-208 ◽  
Author(s):  
David Oakenfull ◽  
Gurcharn S. Sidhu
Keyword(s):  
Heart Disease ◽  
Dairy Products ◽  
Developed Countries ◽  
Animal Origin ◽  
Milk Consumption ◽  
Research Activity ◽  
Egg Consumption ◽  
Food Of Animal Origin ◽  
The World ◽  
Low Cholesterol

Today's health conscious consumer is avoiding egg and dairy products. Traditionally, though, these foods were believed to be particularly wholesome and nutritious. Fifty years ago, Britain actively encouraged milk consumption, particularly by school children, with a National Milk Scheme (1940). At much the same time (1949), Romanoff and Romanoff's classic, ‘The Avian Egg’, enthusiastically supported eggs: ‘Compared with hens’ egg, no other single food of animal origin is eaten and relished by so many people the world over; none is served in such a variety of ways. Its popularity is justified not only because it is so easily procured and has so many uses in cookery, but also because it is almost unsurpassed in nutritive excellence’. But recently, cholesterol has emerged as a topic of polite conversation at dinner parties and most of us are aware, even if only vaguely and often inaccurately, of the connections between cholesterol and heart disease and eggs and dairy products. Fifty years ago the average Australian consumed 250 eggs per annum; today this consumption has declined to less than 135 eggs per annum (Castle, 1989). Similar declines in egg consumption have occurred in other developed countries over the same period of time. Hence there is interest worldwide in developing technologies to extract the cholesterol from foods, particularly eggs and dairy products, and a flurry of research activity has resulted.

scholarly journals Influence of CLA addition in non-ruminant diets on lipid index values

2021 ◽  
Vol 854 (1) ◽  
pp. 012071
Author(s):  
Dejan Peric ◽  
Ivana Brankovic Lazic ◽  
Srdjan Pantic ◽  
Milan Z. Baltic ◽  
Jelena Janjic ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Fatty Acid Profile ◽  
Animal Feed ◽  
Animal Origin ◽  
Negative Effects ◽  
Food Of Animal Origin ◽  
Ruminant Diets ◽  
Ruminant Meat

Abstract In monogastric animals, tissue fatty acid profile directly reflects the fatty acid profile present in the animal’s diet. Inadequate ratio of fatty acids in food can lead to negative effects on human health. Conjugated linoleic acid (CLA) is a group of isomers of linoleic acid (C18:2), and its most interesting role is in the prevention of tumors, atherosclerosis and diabetes. CLA is found in ruminant meat and milk, and since pigs and poultry do not have the ability to synthesize CLA, it is possible to add them to animal feed with biotechnological solutions. The scientific public imposes modern parameters for determining the nutritional value of fatty acids, in which the AI – index of atherogenicity, TI – index of thrombogenicity and H/H - hypocholesterolemic/hypercholesterolemic ratio are distinguished. The aim of this study was to determine the effect CLA addition to the diet of non-ruminants on the lipid indices of certain categories of meat, from the aspect of consumer health needs. A significant influence of the correction of feed’s fatty acid composition on the lipid indices in food of animal origin was determined.

scholarly journals Organic versus Conventional Raw Cow Milk as Material for Processing

Animals ◽  
2021 ◽  
Vol 11 (10) ◽  
pp. 2760
Author(s):  
Aneta Brodziak ◽  
Joanna Wajs ◽  
Maria Zuba-Ciszewska ◽  
Jolanta Król ◽  
Magdalena Stobiecka ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Dairy Products ◽  
Whey Proteins ◽  
Raw Milk ◽  
Cow Milk ◽  
Animal Origin ◽  
Organic Milk ◽  
Hygienic Quality ◽  
Health Promoting

Milk, as one of the basic raw materials of animal origin, must be of adequate hygienic and physicochemical quality for processing. The aim of the article was to compare the quality of raw milk from three production systems, intensive, traditional (together referred to as conventional), and organic, as material for processing, as well as the quality of products made from it. Particular attention was focused on hygienic quality (somatic cell count and total bacterial count), physical characteristics (acidity), basic nutritional value (content of dry matter, total protein, casein, fat, and lactose), content of health-promoting substances (whey proteins, fatty acids, vitamins, and minerals), and technological parameters (rennet clotting time, heat stability, and protein-to-fat ratio). Research assessing the quality of organic milk and dairy products is significantly less extensive (if available at all) than for milk from conventional production (intensive and traditional). The available reports indicate that raw milk from organic farms is more valuable, especially in terms of the content of health-promoting compounds, including vitamins, fatty acids, whey proteins, and minerals. This applies to organic dairy products as well, mainly cheese and yoghurt. This is explained by the fact that organic farming requires that animals are kept in the pasture. However, the hygienic quality of the raw milk, and often the products as well, raises some concerns; for this reason, organic milk producers should be supported in this regard, e.g., through consultancy and training in Good Hygienic Practices. Importantly, milk production in the traditional and organic systems is in line with the concept of the European Green Deal.

Omega 3 and Omega 6 Fatty Acids Intake and Dietary Sources in a Representative Sample of Spanish Adults

2013 ◽  
Vol 83 (1) ◽  
pp. 36-47 ◽  
Author(s):  
Liliana G. González-Rodríguez ◽  
Aránzazu Aparicio ◽  
Ana M. López-Sobaler ◽  
Rosa M. Ortega
Keyword(s):  
Fatty Acids ◽  
Representative Sample ◽  
Dairy Products ◽  
Nutrient Intake ◽  
Food Sources ◽  
Omega 3 ◽  
Total N ◽  
Pufa Intake ◽  
Omega 6 ◽  
24 Hour Recall

The present study analyzes the intake of omega 3 (n-3 PUFAs) and omega 6 (n-6 PUFAs) and dietary sources in a representative sample of Spanish adults. For this purpose 418 adults (18 - 60 y), from 15 Spanish provinces were studied. The intake of energy and nutrients [specifically, the n-3 polyunsaturated fatty acids (PUFAs,) α-linolenic acid (ALA), eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA); and the n-6 PUFA, linoleic acid (LA)] was determined using a 24-hour recall questionnaire for two days. The Multiple Source Method (MSM) was used to estimate participants’ usual fatty acid intake. The total n-3 PUFAs intake was 1.8 ± 0.60 g/day (ALA: 1.3 ± 0.32, EPA: 0.16 ± 0.14, and DHA: 0.33 ± 0.21 g/day) and n-6 PUFA intake was 11.0 ± 2.7 g/day (LA: 10.8 ± 2.7 g/day). A high proportion of participants did not meet their nutrient intake goals for total n-3 PUFAs (84.7 %), ALA (45.0 %), and EPA plus DHA (62.9 %). The main food sources for ALA were oil, dairy products, and meat; for EPA fish; for DHA, fish, eggs, and meat; and for LA, oils, meat, and cereals. Therefore, an increase in the intake of foods rich in n-3 PUFAs or the use of supplements with n-3 PUFAs might help to improve the n-3 PUFA intake.

Sources ofTransand Saturated Fatty Acids: In the Diets of Vancouver Children

2013 ◽  
Vol 74 (1) ◽  
pp. 7-13 ◽  
Author(s):  
Kelly A. Mulder ◽  
Alexa R. Ferdinands ◽  
Kelly J. Richardson ◽  
Sheila M. Innis
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fast Food ◽  
Dairy Products ◽  
Saturated Fatty Acids ◽  
Food Sources ◽  
Bakery Products ◽  
Fast Foods ◽  
Educational Guidance ◽  
Parental Interviews

Purpose: Amounts and sources of trans fatty acids (TFA) and saturated fatty acids (SFA) were examined in the diets of children aged five to six years after changes in TFA in Canadian foods.Methods: Dietary intake was assessed for 100 Vancouver children, using three 24-hour recalls during parental interviews. Trans fatty acid and SFA intakes and food sources were determined for each child.Results: The TFA intake was 0.71 ± 0.31% of energy, and 12% of children consumed over 1% of energy from TFA. Saturated fatty acids intakes were 12.5 ± 3.39% of energy, and 81% of the children consumed more than 10% of energy from SFA. Monounsaturated and polyunsaturated fatty acid intakes were 12.0 ± 3.0% and 5.79 ± 2.16% of energy, respectively. Major sources of TFA were dairy products, fast foods, and bakery products. Major sources of SFA were dairy products, processed foods, fast food, and bakery products.Conclusions: The TFA intakes of children aged five to six years have decreased since 2004 to a 95th percentile intake of 1.28% of energy, but more than 80% of children consume over 10% of energy from SFA. Removing TFA from snacks and bakery products would decrease the highest TFA intakes to 1% of energy. This study suggests that increased efforts by industry or educational guidance for parents is required to enable selection of foods lower in TFA, and that greater emphasis is needed on SFA.

scholarly journals Consumption of Meat and Dairy Products Is Not Associated with the Risk for Rheumatoid Arthritis among Women: A Population-Based Cohort Study

Nutrients ◽  
2019 ◽  
Vol 11 (11) ◽  
pp. 2825 ◽  
Author(s):  
Björn Sundström ◽  
Lotta Ljung ◽  
Daniela Di Giuseppe
Keyword(s):  
Rheumatoid Arthritis ◽  
Dairy Products ◽  
Meat Products ◽  
Subsequent Development ◽  
Population Based ◽  
Animal Origin ◽  
Total Consumption ◽  
Food Of Animal Origin ◽  
Using Data ◽  
Adjusted Model

Diet has gained attention as a risk factor for the development of rheumatoid arthritis (RA), especially with regards to food of animal origin, such as meat and dairy products. By using data from national patient registers and dietary data from a large prospective population cohort, the Swedish Mammography Cohort, we aimed to investigate whether the consumption of meat and dairy products had any impact on the risk of subsequent development of RA. During 12 years of follow-up (January 2003–December 2014; 381, 456 person-years), 368 patients with a new diagnosis of RA were identified. No associations between the development of RA and the consumption of meat and meat products (hazard ratio [HR] for the fully adjusted model: 1.08 [95% CI: 0.77–1.53]) or the total consumption of milk and dairy products (HR for the fully adjusted model: 1.09 [95% CI: 0.76–1.55]) were observed. In conclusion, in this large prospective cohort of women, no associations were observed between dietary intake of meat and dairy products and the risk of RA development.

scholarly journals Exposure Assessment of SARS-CoV-2 in Canadian Food Sources

2020 ◽  
Author(s):  
Megan Rose-Martel ◽  
Elizabeth Tompkins ◽  
Rebecca Rutley ◽  
Pablo Romero-Barrios ◽  
Enrico Buenaventura
Keyword(s):  
Exposure Assessment ◽  
Food Packaging ◽  
Food Contamination ◽  
Food Sources ◽  
Animal Origin ◽  
Food Of Animal Origin ◽  
Contaminated Food ◽  
Human Digestive Tract ◽  
Exposure Routes ◽  
Foodborne Infection

A new coronavirus strain known as SARS-CoV-2 has spread throughout the world. This virus is the causative agent for the Coronavirus Disease 2019 (COVID-19) and spreads primarily through human-to-human transmission via infected droplets and aerosols generated by infected persons. While COVID-19 is a respiratory virus, the potential for transmission of SARS-CoV-2 via food is considered theoretically possible and remains a concern for Canadian consumers. We have conducted a rapid exposure assessment of the likelihood of exposure of SARS-CoV-2 in Canadian food sources at the time of consumption. This article describes the exposure routes considered most relevant in the context of food contamination with SARS-CoV-2 in Canada, including contaminated food of animal origin, contaminated fresh foods, fomites and SARS-CoV-2 contaminated feces. The likelihood of foodborne infection of SARS-CoV-2 via the human digestive tract is also considered. Our analysis indicates that there is no indication of foodborne transmission of SARS-CoV-2 in Canadian food sources and we consider the concern of contracting COVID-19 via food and food packaging in Canada as low to remote. Adherence to safe food practices and disinfection procedures, including the thorough cooking of food, would in any case prevent a potential foodborne infection with SARS-CoV-2.

scholarly journals Estimates of food and macronutrient intake in a random sample of Northern Ireland adolescents

1994 ◽  
Vol 72 (3) ◽  
pp. 343-352 ◽  
Author(s):  
J. J. Strain ◽  
P. J. Robson ◽  
M. B. E. Livingstone ◽  
E. D. Primrose ◽  
J. M. Savage ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Northern Ireland ◽  
Total Energy ◽  
Energy Intake ◽  
Dairy Products ◽  
Meat Products ◽  
Total Energy Intake ◽  
Food Sources ◽  
Macronutrient Intake ◽  
Daily Total

Estimates of food consumption and macronutrient intake were obtained from a randomly selected population sample (2%) of 1015 adolescents aged 12 and 15 years in Northern Ireland during the 1990/1991 school year. Dietary intake was assessed by diet history with photographic album to estimate portion size. Reported median energy intakes were 11.0 and 13.1 MJ/d for boys aged 12 and 15 years respectively and 9.2 and 9.1 MJ/d for girls of these ages. Protein, carbohydrate and total sugars intakes as a percentage of total energy varied little between the age and sex groups and were approximately 11, 49 and 20 % respectively of daily total energy intakes. Median dietary fibre intakes were approximately 20 and 24 g/d for boys aged 12 and 15 years respectively and 18 and 19 g/d for girls of these ages. Major food sources of energy (as a percentage of total energy intakes) were bread and cereals (15–18 %), cakes and biscuits (12–14%), chips and crisps (13–14%), dairy products (9-ll%), meat and meat products (9–11%) and confectionery (9%). Fruit and vegetable intakes were low at about 2.5% and 1.5% respectively of total energy intakes. Median fat intakes were high at 39% of total daily energy intakes. Major food sources of fat as a percentage of total fat intakes were from the food groupings: chips and crisps (16–19%), meat and meat products (14–17%), fats and oils (14–16%), cakes and biscuits (13–16%) and dairy products (12–15%). Median intakes of saturated fatty acids were also high at approximately 15% of daily total energy intake while intakes of monounsaturated fatty acids averaged 12% of daily total energy intake. Median polyunsaturated fatty acid (PUFA) intakes were low, comprising 5.2 and 5.5 % of daily total energy intake for boys aged 12 and 15 years respectively and were lower than the PUFA intakes (59 and 6.3% of daily total energy intake) for girls of these ages. About 1.3 % for boys and 1.4 % for girls of daily total energy intake was in the form of n-3 PUFA. Ca and Mg intakes were adequate for both sexes. Based on these results, some concern about the dietary habits and related health consequences in Northern Ireland adolescents appears justified.

The biosynthesis of cyclopropane fatty acids. II. Mechanistic studies using methionine labelled with one, two, and three deuterium atoms in the methyl group

1982 ◽  
Vol 60 (4) ◽  
pp. 371-378 ◽  
Author(s):  
Peter H. Buist ◽  
David B. MacLean
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Cyclopropane Ring ◽  
Isotope Effects ◽  
Slow Step ◽  
Cyclopropane Fatty Acid ◽  
Methyl Group ◽  
Feeding Experiments ◽  
Cyclopropane Fatty Acids ◽  
Methyl Group Transfer

The mechanism of formation of monodeuterated cyclopropane fatty acids on administration of L-methione-methyl-d3 to L. plantarum has been investigated. It has been found that the extent of exchange is not affected by the presence of oxygen in the medium, that neither formate-d0 nor formaldehyde-d2 is significantly incorporated into the fatty acid, and that methionine reisolated from the intracellular pool does not contain any exchanged species. These experiments militate against any mechanism involving exchange prior to methyl group transfer. Parallel feeding experiments using methionine labelled in the methyl group with one, two, or three deuterium atoms were carried out and in this way that extent of exchange was quantitated. It was found that at least one-third of the cyclopropane fatty acid from methionine methyl-d3 experiments is derived from an exchanged methyl group. The intramolecular and intermolecular primary deuterium isotope effects for biological cyclopropane ring formation were measured and found to be 3.2 ± 0.5, and 1.01 ± 0.04, respectively. These results are consistent with a mechanism in which a methyl group is transferred in a slow step which is followed by a fast, partially reversible, protonation-deprotonation step.

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