Butter Adulteration, Detection of Hydrogenated Fats in Butter Fat by Measurement of cis-trans Conjugated Unsaturation

Bartlet, J. C.; Chapman, D. G.

doi:10.1021/jf60113a015

Cited by 46 publications

(15 citation statements)

References 5 publications

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“…The CLAs are a mixture of positional and geometric isomers of linoleic acid (9c,12c C18:2), which were first identified in rumen fluid as an intermediate of the biohydrogenation process (Bartlett & Chapman, 1961). In synthetic CLA preparations the 9c,11t and 10t,12c isomers are predominant (often in a 1:1 ratio; Larsen, Toubro, & Astrup, 2003).…”

Section: Introductionmentioning

confidence: 99%

Effect of a high dose of CLA in finishing pig diets on fat deposition and fatty acid composition in intramuscular fat and other fat depots

Tous¹,

Lizardo²,

Vilà³

et al. 2013

Meat Science

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Section: Introductionmentioning

confidence: 99%

Effect of a high dose of CLA in finishing pig diets on fat deposition and fatty acid composition in intramuscular fat and other fat depots

Tous¹,

Lizardo²,

Vilà³

et al. 2013

Meat Science

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“…However, the anticarcinogenic potential of CLA was not understood until it was isolated as a mutagenic modulator activity in fried ground beef (26). CLA has also been isolated from raw ground beef, various natural and processed cheeses (27), and butterfat (28). Nine isomers of CLA have been identified; four of these, c-9,Ml-; M0,c-12-; f-9,Ml-; and M0,f-12-octadecadienoic acids, account for >89% of total CLA (27).…”

Section: Introductionmentioning

confidence: 99%

Inhibition of DNA adduct formation of PhIP in female F344 rats by dietary conjugated linoleic acid

Josyula

Ruch

et al. 1998

Nutrition and Cancer

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The dietary mutagen 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) is a mammary carcinogen in the female Fischer (F344) rat and a colon carcinogen in the male F344 rat. To exert its carcinogenicity, it is believed that PhIP needs to form adducts with DNA, a process requiring N-hydroxylation of PhIP by cytochromes P-450 1A1 and/or 1A2 (CYP 1A1 and/or 1A2), as well as further esterification of the hydroxylamine thus formed. Dietary conjugated linoleic acid (CLA) inhibits chemical carcinogenesis in various experimental models. We have examined the effect of dietary CLA on PhIP-DNA adduct formation in female F344 rats. Four-week-old animals were maintained on AIN-76A diet without or with CLA (1%, 0.5%, and 0.1% wt/wt) for 57 days. PhIP was added to the diets (0.04% wt/wt) from Days 14-42. Animals were killed (4/group) on Days 43, 50, and 57. DNA isolated from liver, mammary epithelial cells (MEC), colon, and white blood cells (WBC) was analyzed for PhIP-DNA adducts by 32P-postlabeling assays. On Day 43, CLA inhibited adduct formation in the liver (up to 58%) in a dose-dependent manner. CLA also inhibited hepatic adduct levels (29-39%) on Day 50 (at 1.0% and 0.5% CLA) and on Day 57 (53% at 0.5% CLA). CLA significantly reduced adduct levels in the WBC on Day 50 (63-70%). Adducts in MEC and the colon were not affected by dietary CLA. On Day 57, adduct levels in MEC, liver, colon, and WBC were 0-30.3%, 8.6-41.7%, 21.5-50.7%, and 7.5-11.8%, respectively, of those on Day 43. Northern blot analysis of liver RNA showed that dietary CLA did not affect steady-state levels of CYP 1A1 or 1A2 mRNA. It is concluded that dietary CLA inhibits PhIP-DNA adduct formation in liver and WBC but that those in MEC and the colon are unaffected when a low-level dietary regimen of carcinogen and inhibitor was used. In inhibiting PhIP-DNA adduct formation, CLA does not appear to act by inhibiting CYP 1A1 or 1A2 expression.

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“…Although the biochemistry of CLA has been documented for decades in the literature, little is known about its nutritional activity or requirement (3). More than 30 years ago, Bartlett and Chapman (4) first reported that CLA was an intermediate in the microbial biohydrogenation of linoleic acid in butter fat. Kepler and associates (5) subsequently discovered that a rumen bacterium, Butyrivibriojlbrisolvens, was able to convert linoleic acid to stearic acid via CLA.…”

Section: Introductionmentioning

confidence: 99%

Effect of timing and duration of dietary conjugated linoleic acid on mammary cancer prevention

Scimeca

Thompson

1995

Nutrition and Cancer

165

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Conjugated linoleic acid (CLA) is a minor fatty acid found predominantly in the form of triglycerides in beef and dairy products. Previous work by Ip and co-workers showed that free fatty acid-CLA at < or = 1% in the diet is protective against mammary carcinogenesis in rats. The present study verified that the anticancer activities of free fatty acid-CLA and triglyceride-CLA are essentially identical. This is an important finding, because it rules out a nonspecific free fatty acid effect. In terms of practical implication, we can continue the in vivo research with the less-expensive free fatty acid-CLA without compromising the physiological relevance of the data. A primary objective of this report was to investigate how the timing and duration of CLA feeding might affect the development of mammary carcinogenesis in the methylnitrosourea (MNU) model. We found that exposure to 1% CLA during the early postweaning and pubertal period only (from 21 to 42 days of age) was sufficient to reduce subsequent tumorigenesis induced by a single dose of MNU given at 56 days of age. This period incidentally corresponds to a time of active morphological development of the mammary gland to the mature state. In contrast to the above observation, a continuous intake of CLA was required for maximal inhibition of tumorigenesis when CLA feeding was started after MNU administration, suggesting that some active metabolite(s) of CLA might be involved in suppressing the process of neoplastic promotion/progression.

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Butter Adulteration, Detection of Hydrogenated Fats in Butter Fat by Measurement of cis-trans Conjugated Unsaturation

Abstract: Use of the 5-liter modified Schóniger combustion flask has been extended to the combustion of potatoes, cherries, onions, cabbage, and oats for the determination of residues of arsenic, bromide, chloride, manganese, and nickel.

Cited by 46 publications

References 5 publications

Effect of a high dose of CLA in finishing pig diets on fat deposition and fatty acid composition in intramuscular fat and other fat depots

Effect of a high dose of CLA in finishing pig diets on fat deposition and fatty acid composition in intramuscular fat and other fat depots

Inhibition of DNA adduct formation of PhIP in female F344 rats by dietary conjugated linoleic acid

Effect of timing and duration of dietary conjugated linoleic acid on mammary cancer prevention

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