Composition of fatty acids in cow's milk fat produced in the lowlands, mountains and highlands of Switzerland using high-resolution gas chromatography

Collomb, M.; Bütikofer, Ueli; Sieber, R.; Jeangros, B.; Bosset, J. O.

doi:10.1016/s0958-6946(02)00061-4

Cited by 160 publications

(113 citation statements)

References 15 publications

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“…1). Palmitic (C 16:0 ), oleic (C 18:1 ), myristic (C 14:0 ) and stearic (C 18:0 ) acids were the most abundant acids in all the cheeses, constituting 45-50% of FFA, as in milk fat [12]. This result indicates that FFA essentially arise from a non-specific hydrolysis of milk triglycerides, in agreement with previous results [26].…”

Section: Production Of Free Fatty Acidssupporting

confidence: 90%

Propionibacterium freudenreichii strains quantitatively affect production of volatile compounds in Swiss cheese

Thierry¹,

Maillard²,

Richoux

et al. 2005

Lait

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-Cheese flavour is the result of a complex mixture of volatile compounds, originating mainly from the enzymatic degradation of curd components by cheese microflora during cheese ripening. Directing cheese flavour development requires knowledge on inter-and intra-species contributions to flavour development, i.e. identification of the volatile (flavour) compounds produced by each strain. The aim of this study was to identify the volatile compounds produced in Swiss cheese by Propionibacterium freudenreichii, one of the species essential for the development of the characteristic flavour of this type of cheese. The volatile profile of compounds obtained from smallscale (1/100) Swiss cheeses, with or without P. freudenreichii, were compared (three strains tested, in association with three thermophilic lactic starters, i.e. twelve cheeses, manufactured in duplicate). Neutral volatile compounds, extracted by dynamic headspace, and free fatty acids were identified using gas chromatography-mass spectrometry. The concentrations of all carboxylic acids and 14 of 58 neutral compounds were significantly higher in the presence of propionibacteria (PAB). The three PAB strains tested produced the same volatile compounds, but observed quantitative differences were strain-dependent. Propionic acid and four propionate esters were detected only in the presence of PAB. Moreover, cheeses with PAB contained two-to three-fold higher levels of free fatty acids derived from lipolysis and five-to fifty-fold higher levels of branched-chain compounds derived from isoleucine catabolism (2-methylbutanal, 2-methylbutanol and 2-methylbutanoic acid) and from leucine catabolism (3-methylbutanoic acid). Lactic starters induced significant variations in the concentrations of some of the compounds produced by PAB, such as methylbutanoic acids and free fatty acids, which varied by 2.0 and 1.4, respectively, as a function of the lactobacilli strains. PAB strains affect the concentration of varied volatile compounds and could therefore have distinct contributions to the formation of Swiss cheese flavour.

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Section: Production Of Free Fatty Acidssupporting

confidence: 90%

Propionibacterium freudenreichii strains quantitatively affect production of volatile compounds in Swiss cheese

Thierry¹,

Maillard²,

Richoux

et al. 2005

Lait

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“…Collomb et al [11] found in a study of 44 milk samples from three different regions in Switzerland (lowlands, mountains and highlands) CLA concentrations of 0.87, 1.61 and 2.36 g·100 g -1 lipid, respectively. It was found that the CLA content in milk is influenced by the cows' diet [11,12,40,62,66]. Ledoux et al [38] found important differences in CLA content between summer and winter butter (0.80 and 0.45 g CLA·100 g -1 butter, respectively).…”

Section: Introductionmentioning

confidence: 97%

“…The CLA content in dairy products was 0.338 to 0.796 g·100 g -1 lipid in a survey of 22 different dairy products and cheeses from a supermarket in Pullmann, Washington [41]. Collomb et al [11] found in a study of 44 milk samples from three different regions in Switzerland (lowlands, mountains and highlands) CLA concentrations of 0.87, 1.61 and 2.36 g·100 g -1 lipid, respectively. It was found that the CLA content in milk is influenced by the cows' diet [11,12,40,62,66].…”

Section: Introductionmentioning

confidence: 99%

Influence of processing on the fatty acid composition and the content of conjugated linoleic acid in organic and conventional dairy products - a review

Bisig

Eberhard

Collomb

et al. 2007

Lait

Self Cite

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-An overview of the present knowledge on the influences of dairy processing and storage on the content of conjugated linoleic acids (CLA) and to possible differences between organic and standard products is given. In organic dairy products CLA was reported to be from not significantly up to 135% higher. Newer studies on the effect of heating steps show no changes in CLA content or isomer profiles, with the exception of microwaving, where CLA was decreased by up to 53%. In commercial dairy products no effects of fermentation on CLA content were observed. Recent studies on cheese showed no changes in the CLA content during manufacturing or ripening. CLA content was stable during butter-making out of CLA-enriched milk. In several more recent investigations with probiotic bacteria (lactic acid bacteria such as Lactobacillus rhamnosus or Lactobacillus acidophilus, and propionibacteria and bifidobacteria such as B. breve and B. dentium) or other strains of these bacteria groups on a laboratory scale, an increase in CLA could be observed under the condition that free linoleic acid (LA) was available in the culture medium. Conversion rates reached up to 87% with Propionibacteria freudenreichii ssp. shermanii. In cultivated form, B. breve reached a comparably high concentration of 398 mg CLA·L -1 broth. Especially high concentrations of up to 40 g CLA·L -1 broth could be produced with resting cells of Lactobacillus plantarum and Lb. acidophilus or with immobilised cells of Lb. delbrueckii ssp. bulgaricus. CLA formation in yoghurt could be observed under the condition that free LA was added. After 14 days of storage the increase was 77%. Specific procedures allow one to increase the content of CLA in a fraction. These procedures are dry fractionation (63% increase), fractionation using supercritical carbon dioxide (89% increase) and crystallisation (concentration 2.5 times). Numerous studies on the shelf-life stability of CLA-enriched dairy products showed no significant differences in flavour quality parameters. conjugated linoleic acid / dairy product / processing / shelf-life stability / organic product 共轭亚油酸 / 乳制品 / 加工 / 货架稳定性 / 有机的Résumé -Influence de la fabrication sur la composition des acides gras et la concentration en acides linoléiques conjugués dans des produits laitiers biologiques et standards. La présente étude donne une vue d'ensemble des connaissances concernant l'influence de la fabrication et du stockage des produits laitiers sur la concentration en acides linoléiques conjugués (CLA) et les différences possibles entre les produits biologiques et les produits standards. Dans les produits laitiers bio, il est reporté que la concentration en CLA est plus élevée dans des proportions allant de non significatif à 135 %. Il ressort de nouvelles études conduites sur l'effet du chauffage que celui-ci n'entraîne aucune modification au niveau de la concentration en CLA ou de la répartition des isomères, à l'exception du chauffage par micro-onde avec lequel la concentration en CLA pouvait être inférieure ...

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“…In some (e.g. Collomb et al, 2001 and2002a) but not all cases (e.g. Collomb et al, 2002b;, this could be related to an increased dietary precursor (C18:2 n-6 þ C18:3 n-3) supply.…”

Section: Introductionmentioning

confidence: 99%

“…Further, Collomb et al (2001 and2002a) showed that diverse highland and mountain pastures had a higher potential to stimulate milk conjugated linoleic acid (CLA) secretion than legumes and grasses of the lowland. In some (e.g.…”

Section: Introductionmentioning

confidence: 99%

Effect of grazing pastures with different botanical composition by lambs on rumen fatty acid metabolism and fatty acid pattern of longissimus muscle and subcutaneous fat

Lourenço

Ranst

Smet

et al. 2007

Animal

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In order to study the effect of grazing pastures with a different botanical composition on rumen and intramuscular fatty acid metabolism, 21 male lambs were assigned to three botanically different pastures: botanically diverse (BD) (consisting for 65% of a variety of grass species); Leguminosa rich (L) (consisting for 61% of Leguminosae) and intensive English ryegrass (IR) (with 69% Lolium perenne). Pastures were sampled weekly for 12 weeks for analysis of their fatty acid content and composition and on nine occasions to determine the botanical composition. Ruminal and abomasal contents were sampled at slaughter and muscle and subcutaneous fat 24 h after slaughter. All samples were prepared and analysed for fatty acid composition. The L pasture showed a higher fatty acid content (29.8 mg/g dry matter (DM) v. 18.5 and 25.5 mg/g DM, for BD and IR pastures, respectively), but the sum of the proportions of the major polyunsaturated fatty acids, C18:2 n-6 and C18:3 n-3, were similar for the three pastures (69.9, 69.4 and 71.1% of fatty acids methyl esters (FAME) for BD, L and IR pastures, respectively). The BD pasture was richer in C18:2 n-6 (18.2% of FAME), while IR pasture had a higher C18:3 n-3 content (57.2% of FAME). Rumen data showed that animals grazing the BD pasture presented higher proportions of biohydrogenation intermediates, mainly C18:1 t11, C18:2 t11c15 and CLA c9t11, suggesting an inhibition of biohydrogenation. These changes were associated with shifts in the rumen microbial population as indicated by differences in the rumen pattern of volatile fatty acids, microbial odd-and branched-chain fatty acids. In L pasture animals, the content of C18:2 n-6 and C18:3 n-3 in the abomasum and subcutaneous fat was higher. Finally, higher proportions of C20:4 n-6, C20:5 n-3 and C22:5 n-3 and higher indices for elongation and desaturation activity in the intramuscular fat of BD grazing animals suggest some stimulation of elongation and desaturation of long-chain fatty acids, although this also might have been provoked partially by reduced fat deposition (due to a lower growth rate of the animals).

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Composition of fatty acids in cow's milk fat produced in the lowlands, mountains and highlands of Switzerland using high-resolution gas chromatography

Cited by 160 publications

References 15 publications

Propionibacterium freudenreichii strains quantitatively affect production of volatile compounds in Swiss cheese

Propionibacterium freudenreichii strains quantitatively affect production of volatile compounds in Swiss cheese

Influence of processing on the fatty acid composition and the content of conjugated linoleic acid in organic and conventional dairy products - a review

Effect of grazing pastures with different botanical composition by lambs on rumen fatty acid metabolism and fatty acid pattern of longissimus muscle and subcutaneous fat

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