Conjugated linoleic acid and C18:1 isomers content in milk fat of sheep and their transfer to Pecorino Toscano cheese

Buccioni, Arianna; Rapaccini, Stefano; Antongiovanni, M.; Minieri, Sara; Conte, Giuseppe; Mele, Marcello

doi:10.1016/j.idairyj.2009.10.001

Cited by 55 publications

(45 citation statements)

References 33 publications

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“…In the present study, the average T3 and T4 cheeses estimated CLA content when the whole storage is considered (354.49 mg 100 g À1 and 350.49 mg 100 g À1 sample, respectively) was higher than ones obtained by Van Nieuwenhove, Oliszewski, and González (2009) for cheeses made with milk from goats fed on natural pasture during spring and summer seasons in Northeast of Argentina (222.6 mg 100 g À1 ). There was no effect of the manufacturing process on the CLA content of the Coalho cheeses studied, which is in agreement with studies concerning the manufacture of CLAenriched cheeses using milk from other animal species (Buccioni et al, 2010;Jones et al, 2005;Luna et al, 2008) or milk submitted to more drastic processing conditions (Luna et al, 2005). The ripening conditions and time employed in our study did not affect significantly (P > 0.05) the cheeses CLA content (Table 4), and their overall fatty acids profile (data not shown).…”

Section: Milk and Cheese Composition And Fatty Acid Profilessupporting

confidence: 91%

“…Luna, Juárez, and de la Fuente (2007) also reported a negligible effect of ripening on CLA concentration in a study with three Spanish cheeses Protected with Denomination of Origin. On the other hand, Buccioni et al (2010) verified an increased cis-9, trans-11 CLA content during the aging of Pecorino Toscano cheese, which was restricted to the first 30 days of ripening.…”

Section: Milk and Cheese Composition And Fatty Acid Profilesmentioning

confidence: 73%

See 1 more Smart Citation

Probiotic caprine Coalho cheese naturally enriched in conjugated linoleic acid as a vehicle for Lactobacillus acidophilus and beneficial fatty acids

Santos¹,

Bomfim²,

Vieira³

et al. 2012

International Dairy Journal

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Section: Milk and Cheese Composition And Fatty Acid Profilessupporting

confidence: 91%

Section: Milk and Cheese Composition And Fatty Acid Profilesmentioning

confidence: 73%

Probiotic caprine Coalho cheese naturally enriched in conjugated linoleic acid as a vehicle for Lactobacillus acidophilus and beneficial fatty acids

Santos¹,

Bomfim²,

Vieira³

et al. 2012

International Dairy Journal

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“…Fatty acid methyl esters (FAME) were extracted using n-hexane, with C19:0 methyl ester (Sigma Chemical Co., St. Louis, MO, USA) as the internal standard. Fatty acid methyl esters were separated and identified by gas chromatography (GC) according to Buccioni et al (2010). The GC apparatus (3900 GC; Varian Inc., Palo Alto, CA, USA) was equipped with a flame ionisation detector (FID) and a capillary column (CP-select for FAME: 100 m 0.25 mm i.d., film thickness 0.20 m; Varian Inc.).…”

Section: Rumen Inoculum and Fractionation Proceduresmentioning

confidence: 99%

Effect of Quebracho Tannin Extract on Soybean and Linseed Oil Biohydrogenation by Solid Associated Bacteria: Anin vitroStudy

Minieri

Buccioni

Rapaccini

et al. 2014

Italian Journal of Animal Science

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An in vitro trial was carried out to study the effects of Quebracho tannins extract (QE) on fatty acid profile of rumen solid adherent bacteria (SAB) during the fermentation of diets supplemented with soybean or linseed oil, as sources of linoleic (LA; 18:2 n-6) andlinolenic acid ( -LNA; 18:3 n-3), respectively. Two control diets were prepared using a basal mixture of grass hay [760 g/kg on dry matter (DM)], soybean meal (55 g/kg DM), barley meal (130 g/kg DM), vitamin mineral premix (20 g/kg DM) and 35 g/kg DM of soybean (SOC diet) or linseed oil (LOC diet) as lipid supplement. Other two diets (SOCT and LOCT) were obtained by integrating SOC and LOC with QE (49 g/kg DM). The results confirmed that Quebracho tannins may be an effective method for reducing in SAB the biohydrogenation of LA (17.3 vs 34.5 g/100 g of fatty acid in SOC and SOCT, respectively) and LNA (10.7 vs 21.4 g/100 g of fatty acid in LOC and LOCT, respectively), but not for increasing the rumen accumulation of cis9, trans11 18:2 (0.77 vs 0.32 g/100 g of fatty acid in SOC and SOCT, respectively; 0.51 vs 0.43 g/100 g of fatty acid in LOC and LOCT, respectively) and trans11 18:1 (6.15 vs 3.64 g/100 g of fatty acid in SOC and SOCT, respectively; 5.53 vs 4.47 g/100 g of fatty acid in LOC and LOCT, respectively).

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“…FA methylesters (FAME) were extracted using n-hexane, with C19:0 methyl ester (Sigma Chemical Co., St. Louis, MO, USA) as an internal standard for quantification. FAME were separated and identified by gas chromatography (GC) according to Buccioni et al (2010). FAME were separated on a GC equipped with a capillary column (CP-select CB for FAME Varian, Middelburg, the Netherlands: 100 m 3 0.25 mm i.d.…”

Section: Fa Analysismentioning

confidence: 99%

Effect of chestnut and quebracho tannins on fatty acid profile in rumen liquid- and solid-associated bacteria: an in vitro study

Buccioni

Minieri

Rapaccini

et al. 2011

Animal

Self Cite

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Tannins are phenolic compounds that interfere with biohydrogenation (BH) of polyunsaturated fatty acids (FAs). The aim of the present in vitro study was to investigate the effects of two different sources of tannins on FA profiles of rumen bacteria, with particular reference to rumenic and vaccenic acid. A control diet (C; composed of 300 g/kg of wheat straw, 132 g/kg of soyabean meal, 96 g/kg of barley meal, 152 g/kg of maize meal, 300 g/kg of maize gluten and 20 g/kg of mineral vitamin premix, all expressed on dry matter (DM)) and four diets, obtained by adding to C two different types of tannins from chestnut (TC) and from quebracho (TQ) at two concentration levels (49 and 82 g/kg DM), were compared. The content of the main unsaturated FAs (C18:1 cis9, C18:1 trans11, C18:2 cis9, cis12 and C18:3 cis9, cis12, cis15) from solid-associated bacteria (SAB) and liquidassociated bacteria (LAB) was affected by the presence of tannins in the diets. In particular, C18:1 trans11 content was significantly increased, especially with TC1, whereas the decreasing of C18:1 cis9 was unaffected, regardless of the presence or the kind of tannins added to feeds. SAB contained higher amounts of intermediates of polyunsaturated FA BH (as C18:1 trans11 and C18:2 cis9, trans11) than LAB that were characterized by a higher amount of C18:0. In the concentration range adopted in this study, the effect of TC and TQ on changes of bacterial FA profile was comparable. Tannins seem to be a good means to modulate the FA profile of rumen bacteria, favouring the accumulation of C18:1 trans11 during in vitro rumen fermentation.

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Conjugated linoleic acid and C18:1 isomers content in milk fat of sheep and their transfer to Pecorino Toscano cheese

Cited by 55 publications

References 33 publications

Probiotic caprine Coalho cheese naturally enriched in conjugated linoleic acid as a vehicle for Lactobacillus acidophilus and beneficial fatty acids

Probiotic caprine Coalho cheese naturally enriched in conjugated linoleic acid as a vehicle for Lactobacillus acidophilus and beneficial fatty acids

Effect of Quebracho Tannin Extract on Soybean and Linseed Oil Biohydrogenation by Solid Associated Bacteria: Anin vitroStudy

Effect of chestnut and quebracho tannins on fatty acid profile in rumen liquid- and solid-associated bacteria: an in vitro study

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