Fatty Acid Profile of Bovine Milk Naturally Enhanced with Docosahexaenoic Acid

Or-Rashid, Mamun M.; Odongo, N. E.; Wright, Tom; McBride, B.W.

doi:10.1021/jf802989p

Cited by 14 publications

(11 citation statements)

References 25 publications

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“…Milk naturally enhanced by DHA had 24 times higher DHA and nearly three times higher EPA content in comparison with regular milk (Or-Rashid et al, 2009).…”

Section: Enrichment Of Foods With Epa and Dhamentioning

confidence: 91%

“…Another possibility is direct fortification of milk (Or-Rashid, Odongo, Wright, & McBride, 2009) or cheese (Martini, Thurgood, Brothersen, Ware, & McMahon, 2009) by EPA/ DHA. Milk naturally enhanced by DHA had 24 times higher DHA and nearly three times higher EPA content in comparison with regular milk (Or-Rashid et al, 2009).…”

Section: Enrichment Of Foods With Epa and Dhamentioning

confidence: 99%

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Eicosapentaenoic and docosahexaenoic acids as inflammation-modulating and lipid homeostasis influencing nutraceuticals: A review

Komprda

2012

Journal of Functional Foods

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PPAR SREBP Cholesterol Functional foods A B S T R A C T The present review summarizes the underlying biochemical and molecular mechanisms that can explain cardioprotective effects of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) and their competition with arachidonic acid as a substrate of cyclooxygenase COX-2 and lipoxygenase 5-LOX, and modulation of the signaling pathways of the transcription factors peroxisome proliferator-activated receptor (PPAR), sterol-response element binding protein (SREBP) and nuclear factor jB (NF-jB). Consequences, namely decreased production of pro-inflammatory eicosanoids and cytokines, stimulation of b-oxidation, inhibition of fatty acid synthesis and down-regulation of the genes coding for enzymes of cholesterol synthesis and uptake are reviewed. Factors influencing responses of an organism to EPA/DHA intake are discussed and these include species, sex, dose and time interval of administration. Examples of food enrichment with EPA + DHA are presented under consideration of a low efficiency of conversion of a-linolenic acid to EPA (DHA).

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“…Milk naturally enhanced by DHA had 24 times higher DHA and nearly three times higher EPA content in comparison with regular milk (Or-Rashid et al, 2009).…”

Section: Enrichment Of Foods With Epa and Dhamentioning

confidence: 91%

Section: Enrichment Of Foods With Epa and Dhamentioning

confidence: 99%

Eicosapentaenoic and docosahexaenoic acids as inflammation-modulating and lipid homeostasis influencing nutraceuticals: A review

Komprda

2012

Journal of Functional Foods

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“…The milk from each animal was then poured into stainless steel canisters, immediately placed on ice, and transferred to the University of Guelph Food Science Department where it was pooled by treatment and processed to make unsalted butter. The fatty acid profile of the butter was analyzed as previously reported [15]. …”

Section: Methodsmentioning

confidence: 99%

Feeding butter with elevated content of trans-10, cis-12 conjugated linoleic acid to lean rats does not impair glucose tolerance or muscle insulin response

et al. 2014

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BackgroundNumerous studies have investigated the effects of isolated CLA supplementation on glucose homeostasis in humans and rodents. However, both the amount and relative abundance of CLA isomers in supplemental form are not representative of what is consumed from natural sources. No study to date has examined the effects of altered CLA isomer content within a natural food source. Our goal was to increase the content of the insulin desensitizing CLAt10,c12 isomer relative to the CLAc9,t11 isomer in cow’s milk by inducing subacute rumenal acidosis (SARA), and subsequently investigate the effects of this milk fat on parameters related to glucose and insulin tolerance in rats.MethodsWe fed female rats (~2.5 to 3 months of age) CLA t10,c12 –enriched (SARA) butter or non-SARA butter based diets for 4 weeks in either low (10% of kcal from fat; 0.18% total CLA by weight) or high (60% of kcal from fat; 0.55% total CLA by weight) amounts. In an effort to extend these findings, we then fed rats high (60% kcal) amounts of SARA or non-SARA butter for a longer duration (8 weeks) and assessed changes in whole body glucose, insulin and pyruvate tolerance in comparison to low fat and 60% lard conditions.ResultsThere was a main effect for increased fasting blood glucose and insulin in SARA vs. non-SARA butter groups after 4 weeks of feeding (p < 0.05). However, blood glucose and insulin concentration, and maximal insulin-stimulated glucose uptake in skeletal muscle were similar in all groups. Following 8 weeks of feeding, insulin tolerance was impaired by the SARA butter, but not glucose or pyruvate tolerance. The non-SARA butter did not impair tolerance to glucose, insulin or pyruvate.ConclusionsThis study suggests that increasing the consumption of a naturally enriched CLAt10,c12 source, at least in rats, has minimal impact on whole body glucose tolerance or muscle specific insulin response.

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“…The concentration of DPA in fish (such as the Australian salmon), red meat (lamb fillet) and bovine milk is 388, 23 and 2.3 mg per 100 g, respectively (1)(2)(3). There is limited investigation of the biological effects of n-3 DPA, probably because it has only recently become available commercially in pure form.…”

Section: Introductionmentioning

confidence: 99%

Docosapentaenoic acid (22:5n-3) down-regulates the expression of genes involved in fat synthesis in liver cells

Kaur

Sinclair

Cameron‐Smith

et al. 2011

Prostaglandins, Leukotrienes and Essential Fatty Acids

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Fatty Acid Profile of Bovine Milk Naturally Enhanced with Docosahexaenoic Acid

Cited by 14 publications

References 25 publications

Eicosapentaenoic and docosahexaenoic acids as inflammation-modulating and lipid homeostasis influencing nutraceuticals: A review

Eicosapentaenoic and docosahexaenoic acids as inflammation-modulating and lipid homeostasis influencing nutraceuticals: A review

Feeding butter with elevated content of trans-10, cis-12 conjugated linoleic acid to lean rats does not impair glucose tolerance or muscle insulin response

Docosapentaenoic acid (22:5n-3) down-regulates the expression of genes involved in fat synthesis in liver cells

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