Biosynthesis and biological activity of rumenic acid: a natural CLA isomer

Lock, A.L.; Kraft, Jana; Rice, Beth H.; Bauman, Dale E.

doi:10.1533/9780857097873.195

Cited by 20 publications

(23 citation statements)

References 121 publications

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“…RAis produced as an intermediate of ruminal biohydrogenation of linoleic acid (C18:2) and by endogenous synthesis from vaccenic acid (trans-11 C18:1; VA). According to Lock et al (2009) RA has anticarcinogenic and antiartherosclerotic properties. VAis a major trans fatty acid in ruminant fats and according to Field et al (2009) may have additional health benefits apart from those associated with its role as precursor of RA.…”

Section: Resultsmentioning

confidence: 99%

The effect of beef production system on proximate composition and fatty acid profile of three beef muscles

Moholisa¹,

Strydom²,

Hugo³

2018

SA J. An. Sci.

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In this study the effects of animal age combined with feeding regime and the utilisation of a betaagonist (within a grain-fed system) on proximate composition and fatty acid profile of M. longissimus lumborum (LL), M. biceps femoris (BF), and M. semitendinosus (ST) were determined. Eighty Bonsmara steers consisting of A-age (0 permanent incisors) grain-fed (AC) and grain-fed supplemented with a betaagonist, zilpaterol (AZ) (n = 20) grass-fed AB-age (1 -2 permanent incisors; AB) (n = 20), and B-age (3 -6 permanent incisors; B) (n = 20) animals were used. These four groups are representative of cattle slaughtered in South Africa and were treated as four production systems. The chemical composition of all three muscles showed that zilpaterol increased protein and reduced muscle fat contents of meat. All the muscles of both grass-fed groups (AB and B) had significantly higher content of certain desirable fatty acids (FAs) such as conjugated linoleic acid (CLA), omega-3 (n-3) FAs, branched chain saturated phytanic acid, and a lower omega-6/omega-3 (n-6/n-3) ratio than the two grain-fed groups (AC and AZ). The FA composition of grain-fed beef muscle was generally not influenced by the use of zilpaterol except for a tendency towards higher n-6 polyunsaturated fatty acid (PUFA) in beta-agonist produced beef. This was mainly due to higher levels of linoleic acid in LL and ST muscles and higher CLA in BF muscle of AZ animals. Phytanic acid was also higher in BF muscle of the AZ group compared to AC. Differences in animal age among grass-fed animals (AB vs. B) had minimal effect on FA composition of grass-fed beef. We can conclude that differences in FA composition of the three muscles are influenced mainly by feeding regime and less by differences in production factors within feeding regimes. ______________________________________________________________________________________

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Section: Resultsmentioning

confidence: 99%

The effect of beef production system on proximate composition and fatty acid profile of three beef muscles

Moholisa¹,

Strydom²,

Hugo³

2018

SA J. An. Sci.

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“…Some authors reported that diet can exert influence on rumenic acid concentration in milk, such as high protein level (Czauderna et al, 2010) and supplemental sunflower fat (Martínez et al, 2012). The rumenic acid suppresses carcinogenesis, modulates the immune system, and reduces atherogenesis (Lock et al, 2009). Increased the rumenic acid in milk by diet may provide functional food for human consumption.…”

Section: Control Diet Experimental Dietmentioning

confidence: 99%

“…The high intake of n-3 PUFAs are able to reduce the risk factor of coronary heart disease, like the formation of blood clots leading to a heart attack (Li et al, 2003). The rumenic acid (c9t11CLA isomer) has a range of positive health properties such as anticarcinogenic and antiatherogenic effects (Lock et al, 2009). Modifications in ruminant diet can multiply concentrations of bioactive compounds (e.g., cis-9 trans-11 18:2 or omega-3 fatty acids) in dairy products.…”

Section: Introductionmentioning

confidence: 99%

Effect of micro-alga supplementation on goat and cow milk fatty acid composition

Póti¹,

Pajor

Bodnár

et al. 2015

Chilean J. Agric. Res.

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The microalgae cultivation has been developed over the last decades because it is capable of producing valuable metabolites, such as n-3 fatty acids for nutraceutical purposes. Aim of this study was to investigate the effect of the micro-alga as fat supplement on fatty acid profile of goat and cow milk, with particular reference to n-3 fatty acids and rumenic acid. Twenty dairy goats and 16 dairy cows were randomly allocated to two isonitrogenous treatment groups to investigate the effect of micro-alga supplementation on the composition and fatty acid profile of milk. The 1 st goat group was fed with alfalfa hay and concentrate; the 2 nd goat group received the same forages but the concentrate was supplemented with 10 g kg -1 DM intake micro-alga. The control group cows were fed with alfalfa hay, corn silage and concentrate, while the experimental animals were fed with the same forages but the concentrate was supplemented with 7.4 g kg -1 DM intake micro-alga. The experimental periods lasted for 17 d. The micro-alga supplements considerably increased rumenic acid concentration in milk (1.20% vs. 1.54%, P < 0.001 for goats; 0.75% vs. 0.85%, P < 0.05 for cows). The n-3 fatty acids were higher in milk (1.02 vs. 1.35; P < 0.001 for goats; 0.47 vs. 0.56; P < 0.05 for cows) and in addition the n-6/n-3 ratio was also more favorable in the micro-alga supplemented groups (3.53 vs. 2.88; P < 0.01 for goats; 4.18 vs. 3.36; P < 0.05 for cows). It is concluded that the diet with micro-alga supplementation significantly increased the concentration of beneficial fatty acids in both goat and cow milk.

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“…More than 20 different isomers of CLA are present in milkfat, with rumenic acid (cis-9, trans-11 18:2) being the most predominant (41). Studies in several animal models have demonstrated beneficial effects of rumenic acid on plasma lipids and lipoproteins such as increased HDL-C and decreased LDL-C, TC, and TG (41). It has been hypothesized that rumenic acid modulates plasma lipids through inhibition of hepatic transcription factors that activate genes involved in lipogenesis.…”

Section: Current Status Of Knowledgementioning

confidence: 99%

Dairy Components and Risk Factors for Cardiometabolic Syndrome: Recent Evidence and Opportunities for Future Research

Rice

Cifelli

Pikosky

et al. 2011

Advances in Nutrition

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Cardiometabolic syndrome (CMS), a cluster of metabolic abnormalities that increases the risk of cardiovascular disease (CVD) and type 2 diabetes, affects over one-third of American adults and accounts for billions of dollars in health care costs annually. Current evidence indicates an inverse association between consumption of dairy foods and risk of CMS and its related disease outcomes. Although the specific mechanism(s) underlying the beneficial effects of dairy consumption on the development of CMS, CVD, and type 2 diabetes have not been fully elucidated, there is evidence that specific components within dairy such as milkfat, vitamin D, calcium, magnesium, potassium, and whey proteins may be individually or collectively involved. Specifically, each of these dairy components has been implicated as having a neutral or beneficial effect on one or more elements of CMS, including the serum lipid profile, blood pressure, fasting glucose, and body composition. Although several mechanisms have been identified by which components in dairy may beneficially affect symptoms associated with CMS, further research is required to better understand how dairy and its components may contribute to metabolic health. The purpose of this review is to present the mechanisms by which specific dairy components modulate risk factors for CMS and identify opportunities for future research.

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Biosynthesis and biological activity of rumenic acid: a natural CLA isomer

Cited by 20 publications

References 121 publications

The effect of beef production system on proximate composition and fatty acid profile of three beef muscles

The effect of beef production system on proximate composition and fatty acid profile of three beef muscles

Effect of micro-alga supplementation on goat and cow milk fatty acid composition

Dairy Components and Risk Factors for Cardiometabolic Syndrome: Recent Evidence and Opportunities for Future Research

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