Characterization of conjugated diene fatty acids in milk, dairy products, and lamb tissues

Banni, Sebastiano; Carta, Giorgio; Contini, Maria S.; Angioni, Elisabetta; Deiana, Monica; Dessì, Ma; Melis, Maria Paola; Corongiu, Francesco P.

doi:10.1016/0955-2863(95)00193-x

Cited by 181 publications

(150 citation statements)

References 31 publications

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“…This study was carried out during spring and CLA milk content varied from 2.3 g/100 g to 2.9 g/100 g of muscle fat. These values are similar to that reported in literature for milk from grazing ewes in spring season (Banni et al, 1996, Secchiari et al, 2001, Tsiplakou et al, 2006and Valvo et al, 2005.…”

Section: Discussionsupporting

confidence: 81%

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Conjugated Linoleic Acid (CLA) content of meat from three muscles of Massese suckling lambs slaughtered at different weights

et al. 2009

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Eighteen Massese male lambs, fed mainly maternal milk were slaughtered at 11, 14 and 17 kg. Samples of Longissimus Dorsi (LD), Triceps Brachii (TB) and Semimembranosus (Sm) muscles were collected. Milk from the lamb's dams was sampled weekly. Fatty acid composition of milk and meat was determined.TB was the fattest muscle, Sm the leanest one and LD showed an intermediate value of total lipids, while the weight at slaughter did not influence total intramuscular fat content in any muscle. Although slaughter weight slightly affected overall fatty acid composition of muscles, rumenic acid and total CLA content in TB and Sm, but not in LD, significantly increased with slaughter weight. As regard milk fatty acid composition, the contents of total CLA, RA and others minor CLA isomers decreased during the first four weeks after lambing and then increased at the last control (five weeks). The animals slaughtered at a live weight of 14 and 17 kg showed a greater SCD enzyme activity (estimated by product/substrate ratio) and a higher rumen activity (estimated by means of branched chain and odd chain fatty acid content in meat) than animals slaughtered at 11 kg. CLA content significantly increased with the slaughter age in TB and SM, while trans-7, trans-9 CLA, only increased in TB, and cis-8, cis-10 CLA, only increased in SM. Further studies are needed in order to verify weather the different behaviour of RA in LD muscle may be due to differences in muscle metabolism or fatty acid utilisation.

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Section: Discussionsupporting

confidence: 81%

“…As a general effect, during spring and fall, the level of CLA in milk is higher than in summer (Banni et al, 1996, Secchiari et al, 2001and Tsiplakou et al, 2006. This trend is related to the environment of Mediterranean areas, where the green forages are present principally in spring and in fall.…”

Section: Discussionmentioning

confidence: 98%

Conjugated Linoleic Acid (CLA) content of meat from three muscles of Massese suckling lambs slaughtered at different weights

et al. 2009

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“…The presence of these derivatives has been mentioned in the liver of different species such as the rat [16][17][18]21], lamb [19] and mouse [20]. Moreover, it has been recently demonstrated in the rat that the liver is able to convert rumenic acid into a conjugated derivative identified on the basis of its retention time as the cis-6, cis-9, trans-11 C18:3 [21].…”

Section: Discussionmentioning

confidence: 99%

“…In such situations, large amounts of FA, including CLA which are stored in adipose tissues, are released into the blood and taken up by the liver. The intensity of the different CLA metabolic pathways in the liver is still poorly documented except for the fact that in the liver of different species such as the rat [16][17][18], lamb [19] and mouse [20] given CLA-supplemented diets, CLA is converted into conjugated C18:3 by ∆6 desaturase activity [2,17]. Although these studies reported the presence of CLA derivatives in the liver of animals, only Gruffat et al [21] recently demonstrated, by using rat liver slices incubated with cis-9, trans-11 and trans-10, cis-12 CLA isomers, that CLA conversion into conjugated C18:3 actually occurs in this organ.…”

Section: Introductionmentioning

confidence: 99%

In vitro metabolism of rumenic acid in bovine liver slices

et al. 2005

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-Ruminant products are the major source of CLA for humans. However, during periods of fat mobilization, the liver might play an important role in CLA metabolism which would limit the availability of the latter for muscles and milk. In this context, rumenic acid (cis-9, trans-11 CLA) metabolism in the bovine liver (n = 5) was compared to that of oleic acid (n = 3) by using the in vitro liver slice method. Liver slices were incubated for 17 h in a medium containing 0.75 mM of FA mixture and 55 µM of either [1-14 C] rumenic acid or [1-14 C] oleic acid at 37 °C under an atmosphere of 95% O 2 -5% CO 2 . Rumenic acid uptake by liver slices was twice (P = 0.009) that of oleic acid. Hepatic oxidation of both FA (> 50% of incorporated FA) led essentially to the production of acidsoluble products and to a lower extent to CO 2 production. Rumenic acid was partly converted (> 12% of incorporated rumenic acid) into conjugated C18:3. CLA and its conjugated derivatives were mainly esterified into polar lipids (71.7%), whereas oleic acid was preferentially esterified into neutral lipids (59.8%). Rumenic acid secretion as part of VLDL particles was very low and was onefourth lower than that of oleic acid. In conclusion, rumenic acid was highly metabolized by bovine hepatocytes, especially by the oxidation pathway and by its conversion into conjugated C18:3 for which the biological properties need to be elucidated. rumenic acid / oleic acid / metabolism / liver / bovine Abbreviations: ASP, acid-soluble products; BSA, bovine serum albumin; CLA, conjugated linoleic acid; FA, fatty acids; NL, neutral lipids; PL, polar lipids; VLDL, very-low density lipoproteins.

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“…fatty acids containing conjugated double bonds, CFA) exert a beneficial influence on physiological processes occurring in humans and animals, reducing the risk of such chronic diseases as obesity, arteriosclerosis or carcinogenesis (Hur et al, 2007;Park, 2009). Molecules of CLA isomers contain two double bonds separated by one single bond (Banni et al, 1996) which are located at carbon 6 and 8, 7 and 8 or 10, 11 and 13 or 12 and 14 (Delmonte et al, 2005). These isomers can appear in each geometric configuration cis-trans (ct), trans-cis (tc), cis-cis (cc) or trans-trans (tt) (Czauderna et al, 2003).…”

mentioning

confidence: 99%

A new internal standard for HPLC assay of conjugated linoleic acid in animal tissues and milk

Czauderna¹,

Kowalczyk²,

Marounek³

et al. 2011

CZECH J ANIM SCI

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ABSTRACT:A new method for the quantification of underivatized conjugated linoleic acid (CLA) isomers and CLA-metabolites by silver ion liquid chromatography (Ag + -HPLC) with photodiode array detection (DAD) is described. Conjugated fatty acids (CFA) and sorbic acid as the internal standard (IS) were separated on two 5 μm Chrompac ChromSpher Lipids columns (250 × 4.6 mm). Biological samples were hydrolyzed with 1M KOH in methanol and 2M KOH in water at room temperature for 12 h. Hydrolyzates were acidified and the free fatty acids were extracted with dichloromethane. The organic solvent was removed and then the residue was re-dissolved in hexane and centrifuged. The supernatant was injected onto the columns. The mobile phase of 1.6% acetic acid and 0.0125% acetonitrile in hexane was chosen as the optimum mobile phase for fractionation of IS, CLA isomers and CLA-metabolites in all assayed biological samples. The use of two silver ion-exchange columns with direct UV detection (Ag + -HPLC-DAD) offers satisfactory precision of the IS quantification and low limits of detection of IS and CLA isomers (0.60 and 0.21-0.35 ng, respectively). The presented simple Ag + -HPLC-DAD method with sorbic acid as the IS can be used for direct determination of underivatized CLA isomers in specimens of animal origin.

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Characterization of conjugated diene fatty acids in milk, dairy products, and lamb tissues

Cited by 181 publications

References 31 publications

Conjugated Linoleic Acid (CLA) content of meat from three muscles of Massese suckling lambs slaughtered at different weights

Conjugated Linoleic Acid (CLA) content of meat from three muscles of Massese suckling lambs slaughtered at different weights

In vitro metabolism of rumenic acid in bovine liver slices

A new internal standard for HPLC assay of conjugated linoleic acid in animal tissues and milk

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