Contents of Conjugated Linoleic Acid Isomers<i>cis9,trans11</i>and<i>trans10,cis12</i>in Ruminant and Non-Ruminant Meats Available in the Italian Market

Han

et al. 2020

J. Agric. Food Chem.

Conjugated fatty acids (CFAs) are a group of positional and geometric isomers of polyunsaturated fatty acids (PUFAs) with conjugated double bonds. There are several subgroups of CFAs including conjugated linoleic acids (CLAs), conjugated linolenic acids (CLNAs), conjugated eicosapentaenoic acids (CEPAs), and conjugated docosahexaenoic acids (CDHAs). CFAs, especially CLAs, have been studied in recent years both for their health benefits and factors that affect their level in muscle food products. CFAs have been reported in numerous studies as having antitumor, antiobesity, antidiabetes, anticardiovascular disease, and modulating immune system effects. These biological activies are involved in changes of lipid peroxidation and energy expenditure, as well as inhibitory effects on the hormone receptor, lipid metabolism, lipoprotein lipase activity, and adiponectin production. A large body of studies has revealed that the diet, processing, storage conditions, slaughter season, and age are common factors that affect CFA content in muscle food products, as detailed in this review. Recommendations are made regarding animal farming and meat product processing to obtain high CFA content meat products and to optimize the benefits of CFA for health promotion.

Section: Chemistry and Synthesis Mechanism Of Cfamentioning

confidence: 99%

Section: Chemistry and Synthesis Mechanism Of Cfamentioning

confidence: 99%

Section: Chemistry and Synthesis Mechanism Of Cfamentioning

confidence: 99%

See 1 more Smart Citation

Conjugated Fatty Acids in Muscle Food Products and Their Potential Health Benefits: A Review

Han

et al. 2020

J. Agric. Food Chem.

“…CLA isomers occur naturally in the meat and milk fat of ruminants as a result of microbial biohydrogenation of dietary linoleic and linolenic acids or endogenous conversion of ruminally produced vaccenic acid in the mammary gland and adipose tissue [92,136]. Under normal circumstances, the CLA content of milk and meat can be relatively low, yet it has been demonstrated that through manipulation of the ruminant diet, significant elevations in the CLA content can be achieved [137][138][139].…”

Section: Natural Strategies For Conjugated Fatty Acid Productionmentioning

confidence: 99%

Sources and Bioactive Properties of Conjugated Dietary Fatty Acids

Hennessy

Ross

Fitzgerald

et al. 2016

Lipids

The group of conjugated fatty acids known as conjugated linoleic acid (CLA) isomers have been extensively studied with regard to their bioactive potential in treating some of the most prominent human health malignancies. However, CLA isomers are not the only group of potentially bioactive conjugated fatty acids currently undergoing study. In this regard, isomers of conjugated α-linolenic acid, conjugated nonadecadienoic acid and conjugated eicosapentaenoic acid, to name but a few, have undergone experimental assessment. These studies have indicated many of these conjugated fatty acid isomers commonly possess anti-carcinogenic, anti-adipogenic, anti-inflammatory and immune modulating properties, a number of which will be discussed in this review. The mechanisms through which these bioactivities are mediated have not yet been fully elucidated. However, existing evidence indicates that these fatty acids may play a role in modulating the expression of several oncogenes, cell cycle regulators, and genes associated with energy metabolism. Despite such bioactive potential, interest in these conjugated fatty acids has remained low relative to the CLA isomers. This may be partly attributed to the relatively recent emergence of these fatty acids as bioactives, but also due to a lack of awareness regarding sources from which they can be produced. In this review, we will also highlight the common sources of these conjugated fatty acids, including plants, algae, microbes and chemosynthesis.

“…Ondorengo ikerketek ALNren kopuru altuak (% 24,0) berretsi dituzte modu estentsiboan ekoiztutako zaldietan [1,8]. Bestalde, trans-GA [9] eta azido linoleiko konjugatuen (CLA) [10] kasuan kontrakoa gertatzen da, hauen kopurua altuagoa da hausnarkarietan, batez ere errumeneko mikrobiota aktibitatearen ondorengo metabolitoak baitira. Gainera, zaldiaren digestio-sistema, metanogenesi urriagoarekin lotu da, eta hausnarkariekin alderatuta, berotegi-efektuko gasen emisioak baxuagoak dira zaldien kasuan [11].…”

Section: Zaldi-haragiaren Kalitate Nutrizionalaunclassified

Zaldi-haragiaren ezaugarritzea: konposizio kimikoa eta gantz-azidoen profila

Belaunzaran

Aldai²

2016

EKAIA

Laburpena: Zaldi-haragiaren ekoizpen-, merkataritza-eta biztanleriarekiko eskuragarritasun-balioak laburbildu dira artikulu honetan. Gainera, zaldi-haragia ezaugarritzeko helburuarekin (konposizio kimikoa eta gantz-azidoen (GA) profila), laginketa egin da Kantauri mendilerroaren bi aldeetan kokaturiko herrialdeetan, udaberrian (n = 41) eta neguan (n = 41). Oro har, urtaroak GA monoasegabe eta poliasegabeetan izan du eragina. Bestalde, herrialdeen arteko haragiaren gantz kopuruan eta honen GAen profilean desberdintasun esanguratsuak ikusi dira. Lagin koipetsuenetan, GA monoasegabeen ehunekorik altuenak eta GA poliasegabeen eta dimetil azetalen ehunekorik baxuenak lortu dira. Desberdintasun horiek lurraldearekin erlazionatutako arraza eta ekoizpensistema izan dezakete oinarri. Dena den, zaldi-haragia gantz urriko eta n-3 gantz-azidoen iturri garrantzitsu izan daitekeen produktu bezala ezaugarritu da.Hitz gakoak: zaldi-haragia, n-3 gantz-azidoak, dimentsio biko gas-kromatografia.Abstract: Horse-meat production, trade and supply values have been summarized. In order to characterize the nutritional quality (chemical composition and fatty acid (FA) profile) of horse-meat, a survey has been performed along regions of both sides of the Cantabrian Mountains in spring (n = 41) and winter (n = 41). In general, the effect of collection season has been significant for the percentages of monounsaturated and polyunsaturated FA, while region effect has been significant for muscle fat content and its FA profile. The higher fat content has been associated with a higher monounsaturated FA but lower polyunsaturated FA and dimethyl acetal content. Differences observed could be related to breed and differences in production system among regions. Nevertheless, horse-meat is characterized by low fat product being an important source of n-3 polyunsaturated FAs.