Enhanced Resolution of Conjugated Linoleic Acid Isomers by Tandem-Column Silver-Ion High Performance Liquid Chromatography

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

doi:10.1002/(sici)1521-4168(19990301)22:3<144::aid-jhrc144>3.0.co;2-z

Cited by 59 publications

(37 citation statements)

References 22 publications

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“…The values given in this work for these grass-sensitive CLA isomers are higher than those reported for the mainland Portugal, which may reflect better quality of Azorean pastures in relation to the mainland Portugal [15]. Rickert et al [22] reported lower total trans/trans CLA isomers in cheese compared with the values described in this study. In addition, total trans/trans and cis/trans (cis/trans and trans/cis) CLA isomers in cheese were similar to those reported by Luna et al [16].…”

Section: Cla Isomeric Distributioncontrasting

confidence: 66%

Content and distribution of conjugated linoleic acid isomers in bovine milk, cheese and butter from Azores

Pestana¹,

Martins²,

Alfaia³

et al. 2009

Dairy Sci. Technol.

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-Pasture intake is a major factor affecting the content and the distribution of the conjugated linoleic acid (CLA) isomers in bovine milk fat. The aim of this study was to determine the CLA contents and its isomeric distribution in milk, cheese and butter from Azores, a Portuguese archipelago in the Atlantic Ocean. The CLA isomers were analysed using Ag + -HPLC with three silver ion columns in series. Butter was the richest product in CLA, with a total of 6.58-7.72 mg·g −1 , whereas cheese presented the highest specific CLA content (12.40-14.00 mg·g −1 fat). The CLA isomeric distribution showed a clear predominance of the bioactive cis-9,trans-11 isomer (from 72.26% to 82.59%). The trans-11,cis-13 CLA isomer, a useful indicator of pasture-fed cow's milk, varied from 2.22% to 3.91%. In conclusion, the Azorean dairy products have a relatively high amount of CLA, especially the cis-9,trans-11 isomer, constituting therefore a good source of these compounds for the human diet.conjugated linoleic acid / milk / cheese / butter / pasture (12.40-14.00 mg·g −1 ) ○ 具有生物活性的 cis-9, trans-11 异构体 (72.26%~82.59%) 在 CLA 异构体分布中占有明显的优势○ trans-11, cis-13 Article published by EDP Sciences du lait bovin. L'objectif de cette étude était de déterminer la teneur en CLA et la distribution de ses isomères dans le lait, le fromage et le beurre des Açores, un archipel Portugais de l'Océan Atlantique. Les isomères de CLA ont été analysés par Ag + -HPLC, utilisant trois colonnes ioniques argentées, en série. Le beurre était le produit le plus riche en CLA, avec un total de 6,58-7,72 mg·g −1 , tandis que le fromage présentait la plus grande teneur spécifique en CLA (12,40-14,00 mg·g −1 matière grasse). La distribution des isomères de CLA a montré une nette prédominance de l'isomère bioactif cis-9,trans-11 (de 72,26 à 82,59 %). La teneur en isomère trans-11,cis-13, indicateur de l'ingestion de pâture par les vaches, variait de 2,22 à 3,91 %. En conclusion, les produits laitiers des Açores ont une teneur relativement élevée en CLA, et particulièrement en isomère cis-9,trans-11, constituant ainsi une bonne source de ces composés pour l'alimentation humaine.acide linoléique conjugué / lait / fromage / beurre / pâture

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Section: Cla Isomeric Distributioncontrasting

confidence: 66%

Content and distribution of conjugated linoleic acid isomers in bovine milk, cheese and butter from Azores

Pestana¹,

Martins²,

Alfaia³

et al. 2009

Dairy Sci. Technol.

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“…Step Description of method References Analysis of FAME by GC (gas chromatography); results as g fatty acids per 100 g fat (not as esters) [10] 3b Analysis of CLA by Ag + -HPLC (high-performance liquid chromatography); results in g per 100 g fat [37,68] i: Integrated farming. a, b and c, d: Different letters within columns mean significant differences (P < 0.001).…”

Section: Discussionmentioning

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

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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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“…The isocratic mobile phase was 0.1% acetonitrile in n-hexane with a flow-rate of 1 ml/min. The injection volume was 20 µl as described by Rickert et al [22]. All conjugated compounds were detected at 234 nm with a photo diode array detector (200 to 400 nm, Waters PDA 996, Waters, Eschborn, Germany).…”

Section: Silver Ion High-performance Liquid Chromatography (Ag + -Hplc)mentioning

confidence: 99%

N-3 fatty acids and conjugated linoleic acids of longissimus muscle in beef cattle

Nuernberg

Ender

et al. 2002

Eur. J. Lipid Sci. Technol.

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105

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The objective of the experiment with cattle was to produce high quality beef under different feeding conditions and to increase the concentration of essential fatty acids in muscle. In total 10 German Simmental (GS) bulls and 9 German Holstein (GH) steers were kept either on pasture (grass feeding) or in stable (concentrate feeding). Despite biohydrogenation in the rumen, linolenic acid (C18:3n‐3) contained in grass was absorbed and deposited into the lipids of muscle. This led to a significantly (p ≤ 0.05) higher content of n‐3 fatty acids in the muscle lipids of grazing cattle. The relative amount of total n‐3 fatty acids increased from 1.4 g/100 g fatty acid methyl ester (%FAME) in the intensively fed Simmental bulls to 5.5 %FAME in grass fed cattle. The n‐6/n‐3 ratio of pasture grazing GS bulls was 1.3 in contrast to 13.7 of the animals kept in the byre. The total n‐3 fatty acid concentration in beef muscle increased from 24.6 mg (concentrate) to 108.6 mg/100 g wet weight (grazing). In GH steers the total n‐3 fatty acid concentration was significantly (p ≤ 0.05) increased up to 86.3 mg/100 g wet weight in pasture grazing steers compared to 28.8 mg/100 g wet weight in animals fed the concentrate. The relative content (%FAME) of CLAcis‐9, trans‐11 (0.6 vs 0.56 %FAME in GS; 0.55 vs 0.52 %FAME in GH) in muscle was not significantly increased by grazing on pasture in comparison to concentrate feeding neither in GS bulls nor in GH steers, respectively.

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Enhanced Resolution of Conjugated Linoleic Acid Isomers by Tandem-Column Silver-Ion High Performance Liquid Chromatography

Cited by 59 publications

References 22 publications

Content and distribution of conjugated linoleic acid isomers in bovine milk, cheese and butter from Azores

Content and distribution of conjugated linoleic acid isomers in bovine milk, cheese and butter from Azores

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

N-3 fatty acids and conjugated linoleic acids of longissimus muscle in beef cattle

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