Chemical Composition and Fatty Acid Content of Buffalo Cheese From Northwest Argentina: Effect on Lipid Composition of Mice Tissues

Abstract

Chemical properties, long chain fatty acid composition and conjugated linoleic acid (CLA) content of buffalo cheese were determined. Good nutritional properties were observed in cheese, showing 11.5% of protein, 18.3% of fat and 30.5% of dry matter. Saturated fatty acid content was 65.6%, monounsaturated fatty acid was 31.8% and polyunsaturated was 2.6%. Stearic (C16:0) and oleic (C18:1) acids were the major fatty acids (FAs) present in milk and cheese. Values slightly higher of CLA were determined in cheese (4.5 and 5.2 mg/g of fat, respectively), being cis‐9,trans‐11, the predominant isomer. Mice provided with cheese showed higher CLA levels in fat tissues than animals from the control group. The cis‐9,trans‐11 isomer was incorporated into lipid tissues in great proportion than trans‐10,cis‐12. Total FA content was higher in mice fed cheese, but polyunsaturated fatty acid (linoleic + linolenic + CLA) in tissues was similar (0.6 mg/g of tissue) in all groups. PRACTICAL APPLICATIONS Buffalo milk products are widely consumed in Europe, especially as mozzarella cheese. In Northwest Argentina, buffalo was recently introduced for milk production, and no studies are available about chemical characteristics and fatty acid content of cheeses. The nutritional importance of many fatty acids, such as trans, has been widely stressed in recent years. Among this, conjugated linoleic adics (CLAs)] seem to have many biological effects on health, such as anticarcinogenic properties. Studies on CLA content in foods are being carried out as a way to offer to consumers the best source of this fatty acid. In the present study we demonstrated that buffalo milk and cheese represents a good source of CLA for humans, having as a major isomer the cis9, trans11. Its consumption affects the CLA incorporation into many tissues, offering cheese a higher CLA concentration than milk.

Milk fatty acid characterization and genetic parameter estimates for milk conjugated linoleic acid in buffaloes

“…SFA with the highest percentages were palmitic (16:0), stearic (18:0) and myristic (14:0). Similar results were reported by Van Nieuwenhove et al (2007) for Argentinean crossbred (Murrah × Mediterranean breeds) milking buffaloes on ad-libitum intake of natural pasture.…”

“…Proportions of saturated (SFA) and unsaturated (UFA) fatty acids were 62·89% and 33·97%, respectively (Table 1). For buffalo raw milk, Van Nieuwenhove et al (2007) reported similar SFA and UFA values, 65·9% and 34·1%, respectively. SFA with the highest percentages were palmitic (16:0), stearic (18:0) and myristic (14:0).…”

“…In western countries, all buffalo milk production is mostly made into mozzarella cheese, an expensive fresh cheese. The artisanal buffalo mozzarella cheese represents a good source of CLA for humans with lower consumption of other lipids (Van Nieuwenhove et al 2007). Up to now, market attention has increasingly focused on improving the health aspects of fresh milk and dairy derived products.…”

Caracterização de Requeijão Marajoara e Minas Frescal produzidos com leite de búfalas no Estado do Pará, Brasil

“…O valor médio de pH encontrado no Requeijão Marajoara tipo creme foi de 5,15, sendo menor que os determinados por LOURENÇO (1999) VAN NIEUWENHOVE et al (2007a;2007b), no mesmo tipo de queijo produzido com leite de búfala, e por INAYAT et al (2007) que acharam pH 5,47 em queijo de consistência mole, também produzido com leite bubalino.…”

Stearoyl-CoA desaturase indexes and n-6/n-3 fatty acids ratio as biomarkers of cardiometabolic risk factors in normal-weight rabbits fed high fat diets

“…Total lipids were extracted from the plasma using chloroform/methanol solution (2:1, v/v). They were derivated with HCl/methanol solution according to Van Nieuwenhove et al [ 15 ]. One micro liter of fatty acid methyl esters (FAMEs), dissolved in hexane, was injected into a gas chromatograph (GC, Model 6890 N, Agilent Technologies, Wilmington, Delaware, USA) equipped with a flame ionization detector (Agilent Technologies) and an automatic injector (Model 7683, Agilent Technologies, Shanghai, China) into an HP-88 capillary column (100 m × 0.25 mm × 0.20 μm, Agilent Technologies).…”