A new conjugated linoleic acid isomer, <i>7 trans, 9 cis</i>‐octadecadienoic acid, in cow milk, cheese, beef and human milk and adipose tissue

Yurawecz, M. P.; Roach, John A. G.; Sehat, Najibullah; Mossoba, Magdi M.; Kramer, J. K. G.; Fritsche, Jan; Steinhart, Hans; Ku, Y.H.

doi:10.1007/s11745-998-0273-z

Cited by 151 publications

(124 citation statements)

References 30 publications

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“…A very recent study confirmed the properties of CLA to limiting the extent of body fat stores in man [113]. From a quantitative point of view, the principal types of CLA produced by rumen microorganisms are ∆9 cis-∆11 trans as well as ∆10 trans-∆12 cis [40] and ∆7 trans-∆9 cis [129] and to a lesser extent, their trans-trans isomers ∆9-∆11 and ∆10-∆12 [40]. The minor forms are represented by cis-trans isomers in positions 7-9, 8-10, 11-13, and 12-14 and by trans-trans isomers in positions 8-10 and 11-13 [40].…”

Section: Meat Lipids: Dietetic Aspectsmentioning

confidence: 81%

Effect of nutritional factors on biochemical, structural and metabolic characteristics of muscles in ruminants, consequences on dietetic value and sensorial qualities of meat

et al. 2001

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-Ruminant meat is an important source of nutrients and is also of high sensory value. However, the importance and nature of these characteristics depend on ruminant nutrition. The first part of this review is focused on biochemical and dietetic value of this meat. It offers a panel of quantitative and qualitative contributions, especially through its fatty acids characteristics. Since saturated and trans-monounsaturated fatty acids are considered as harmful to human health, their amount in muscles can be reduced by increasing the proportions of dietary polyunsaturated fatty acids (PUFA) absorbed by the animals. On the contrary, some fatty acids (n-6 and n-3 PUFA, conjugated linoleic acid) specifically incorporated in muscle tissues would play a favourable role in the prevention or reduction of major diseases in human (cancers, atherosclerosis, obesity) and therefore be recommended. The second part of this review treats different aspects of the sensorial qualities of meat. Skeletal muscle structure and its biochemical components influence muscle transformation to meat and sensorial qualities including tenderness, colour, flavour and juiciness. This paper shows how nutrition can influence, in ruminants, metabolic activity as well as muscle structure and composition, and thereby affect meat quality. muscle / meat / ruminant / nutrition / dietetic value / sensorial quality Résumé -Nutrition des ruminants et qualités de leurs viandes. Les viandes des ruminants sont une source importante de nutriments pour l'alimentation humaine et leurs qualités sensorielles sont très appréciées. L'importance et la nature de ces particularités dépendent toutefois de la nutrition des ruminants. La première partie de cette revue bibliographique est consacrée à la composition Reprod. Nutr. Dev. 41 (2001)

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Section: Meat Lipids: Dietetic Aspectsmentioning

confidence: 81%

Effect of nutritional factors on biochemical, structural and metabolic characteristics of muscles in ruminants, consequences on dietetic value and sensorial qualities of meat

et al. 2001

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“…Even though the cis9,trans11-CLA (c9,t11-C18:2) is the most abundant isomer in dairy products [1], recent research has been focused on trans10,cis12-CLA (t10,c12-C18:2), because it decreases milk fat content (MFC) in dairy cows [2]. The c9,t11-C18:2 isomer in milk originates partly from the ruminal biohydrogenation of linoleic acid, and mostly from the desaturation of the t11-C18:1 fatty acid (FA) via Δ 9 desaturase in the mammary gland [3].…”

Section: Introductionmentioning

confidence: 99%

Effect of duodenal infusion of trans10,cis12-CLA on milk performance and milk fatty acid profile in dairy goats fed high or low concentrate diet in combination with rolled canola seed

Andrade¹,

Schmidely²

2006

Reprod. Nutr. Dev.

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-The effect of t10,c12-C18:2 on milk production, and fatty acid (FA) profile of milk fat was studied in 8 goats infused duodenally with t10,c12-C18:2 (2 g·10 h -1 ) during 3 days, followed by a 2-day infusion of skim milk (SM). The goats were assigned to 4 diets in a factorial arrangement constituted by low (L = 45%) or high (H = 65% of the diet DM) percentage of concentrate without (CS0) or with (CS20) rolled canola seed (20% of the concentrate DM). Milk samples were collected before (basal), and during the t10,c12-C18:2 and SM infusions. The t10,c12-C18:2 in milk fat increased from undetectable basal values to an average of 0.39% of total FA in the 3rd day of t10,c12-C18:2 infusion. DMI, milk yield, and the contents and yield of milk fat, protein, and lactose were similar between basal and the t10,c12-C18:2 infusion. The concentration of saturated FA with 4 to 16C did not change during the t10,c12-C18:2 infusion, whereas C18:0 increased, particularly in the milk fat of the CS20 group. The t10,c12-C18:2 infusion increased the t10-and t11-C18:1 (except a reduction in t11-C18:1 for the H-CS20 group), and it decreased the c9,t11-C18:2 in milk fat, particularly for the H-CS20 group. The t10,c12-C18:2 infusion reduced the c9,t11-C18:2/t11-C18:1 ratio, particularly for the CS0 group. The results indicate that mammary lipogenesis in dairy goats was not decreased by t10,c12-C18:2, however, the desaturation of long chain FA appeared to be equally affected as in dairy cows. This reduction in the desaturase index of milk fat could have been a direct effect of t10,c12-C18:2, or mediated via an increase in t10-C18:1. milk fatty acids / t10,c12-C18:2 infusion / canola seed / goat

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“…The temperature was held at 170°C for 40 min. The peak identification was carried out by comparing the reported conjugated linoleic acid profiles in references [10,11,13,14] and methyl esters prepared from the 9c11t and 10t12c triacylglycerols as described in the section ''Samples and methods''. The peaks in the chromatograms were then integrated, and their relative percentages were calculated using an excel spread sheet.…”

Section: Gas Chromatographic Analysismentioning

confidence: 99%

“…Of these, 9c11t is dominant, with about 80-90% of all the conjugated linoleic acids. The isomer 7t 9c was found in most of the dairy products as the second dominant CLA fatty acid [10]. The isomer 9c11t is also thought to be the most biologically active [1,2].…”

Section: Introductionmentioning

confidence: 99%

Isomerization of 9c11t/10t12c CLA in Triacylglycerols

Christy

2010

Lipids

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Isomers of conjugated linoleic acid from 7t9c through 12t14t can be induced by thermal treatment of triacylglycerol samples of 9c11t or 10t12c fatty acids in glass tubes. The formation of conjugated linoleic acids (CLAs) has been observed during thermal induction of the above-mentioned triacylglycerols at 250, 280 and 320°C. The concentrations of isomers formed in the mixture varied depending on the temperature and duration of the heating experiments. The objective of this study was to find a suitable thermal induction temperature and time that can produce most of the isomers of CLAs from the abovementioned triacylglycerols. Such a mixture would give researchers a reference standard that can be used in the identification of CLAs in GC analyses of relevant samples. Fifteen-microlitre portions of the triacylglycerol samples containing 9c11t/10t12c fatty acid were placed in microglass ampoules, sealed under nitrogen and then subjected to thermal treatment. The glass ampoules were removed at regular time intervals, cut open, and part of the samples was analysed by infrared spectroscopy using attenuated internal reflectance technique. The remainder of the samples was subjected to derivatisation into their methyl esters. The methyl esters of the isomerised fatty acids were then analysed by gas chromatography after appropriate dilution in heptane. The results show that the thermally induced glyceride samples of 9c11t/10t12c fatty acids gave CLA profiles containing isomers ranging from 7t9c to 12t14t. However, the concentrations of the isomers are different depending on the duration of the thermal induction. It appears that [1,5] sigmatropic rearrangements and positional isomerisations take place in the heated mixtures. The rearrangements and positional isomerisations are accelerated by increasing temperature. The glyceride samples heated to 325°C form isomers within 30 min and provide a mixture of CLA isomers that can be used as reference sample containing the methyl esters of CLAs.

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A new conjugated linoleic acid isomer, 7 trans, 9 cis‐octadecadienoic acid, in cow milk, cheese, beef and human milk and adipose tissue

Cited by 151 publications

References 30 publications

Effect of nutritional factors on biochemical, structural and metabolic characteristics of muscles in ruminants, consequences on dietetic value and sensorial qualities of meat

Effect of nutritional factors on biochemical, structural and metabolic characteristics of muscles in ruminants, consequences on dietetic value and sensorial qualities of meat

Effect of duodenal infusion of trans10,cis12-CLA on milk performance and milk fatty acid profile in dairy goats fed high or low concentrate diet in combination with rolled canola seed

Isomerization of 9c11t/10t12c CLA in Triacylglycerols

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