Cyclopropyl and ω-cyclohexyl fatty acids as quality markers of cow milk and cheese

Marseglia, Angela; Comino, Luciano; Righi, Federico; Quarantelli, A.; Palla, Gerardo

doi:10.1016/j.foodchem.2013.01.029

Cited by 33 publications

(71 citation statements)

References 17 publications

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“…The authors studied silage, milk and cheese, discovering that cyclopropyl fatty acids (about 0.1% of milk fat) were only in milk samples from cows fed with forages containing maize silage and that these lipids could also be detected in cheese made from this milk. This is a significant finding, since milk from cows fed maize silage cannot be used in making cheeses, such as Parmigiano-Reggiano [36]. This study demonstrates the utility of metabolomics approaches for following the effect of animal nutrition on the end product, as well as provenance determination.…”

Section: 1h Nmr Studiesmentioning

confidence: 84%

Applications of NMR in Dairy Research

Maher¹,

Rochfort

2014

Metabolites

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NMR is a robust analytical technique that has been employed to investigate the properties of many substances of agricultural relevance. NMR was first used to investigate the properties of milk in the 1950s and has since been employed in a wide range of studies; including properties analysis of specific milk proteins to metabolomics techniques used to monitor the health of dairy cows. In this brief review, we highlight the different uses of NMR in the dairy industry.

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Section: 1h Nmr Studiesmentioning

confidence: 84%

Applications of NMR in Dairy Research

Maher¹,

Rochfort

2014

Metabolites

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“…The negative energy balance that may occur during early stages of lactation is responsible for a rapid decrease of milk SFA until the peak of lactation and an increase thereafter, whereas unsaturated FA (UFA) exhibit an opposite trend (Arnould & Soyeurt 2009;Gross et al 2011). Feeding practice is a major factor that influences milk FA composition (Ferlay et al 2011;Marseglia et al 2013;Comino et al 2015). Several studies demonstrated an increase of UFA and a decrease of SFA content in milk during grazing season; in particular, de novo synthesised FA had a minimum in summer whereas blood-derived FA had an opposite trend and a minimum during winter (Heck et al 2009).…”

Section: Introductionmentioning

confidence: 99%

Fatty acid composition of milk from Holstein-Friesian, Brown Swiss, Simmental and Alpine Grey cows predicted by mid-infrared spectroscopy

Gottardo

Penasa²,

Righi

et al. 2017

Italian Journal of Animal Science

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The aim of this study was to investigate the sources of variation of milk fatty acids (FA) routinely predicted by mid-infrared spectroscopy in Holstein-Friesian (HF), Brown Swiss (BS), Simmental (SI) and Alpine Grey (AG) cattle breeds. A linear mixed model was used to analyse the data which included 153,801 individual milk samples from 14,301 cows. Fixed effects included in the model were breed, month of sampling, year of sampling, stage of lactation, parity and first order interactions between them, and random effects were herd nested within breed, cow nested within breed and the residual error. Milk of AG cows exhibited the lowest content of saturated FA and the greatest content of unsaturated FA, whereas milk of BS had an opposite pattern. HolsteinFriesian and SI were intermediate between AG and BS breeds for all the FA except for total C18:1, which was the greatest in HF. Saturated FA, C14:0 and C16:0 increased from calving until 120 days in milk, whereas unsaturated FA and C18:1 decreased. First parity cows produced milk with lower concentration of de novo FA than multiparous animals. The greatest content of unsaturated FA and C18:1 was observed in summer, whereas saturated FA, C14:0, C16:0 and C18:0 decreased in summer and increased in winter. The differences in milk FA profile among breeds are useful for genetic selection and for feeding strategies.ARTICLE HISTORY

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“…CPFA, especially dihydrosterculic (9,10-methylene-octadecanoic acid) and lactobacillic (11,12-methylene-octadecanoic acid) acids, have been identified as minor component of lipid profile in a wide range of milk and dairy products [10,11] and, more recently, in meat and fish [12] representing important foodstuffs in human diet.…”

Section: Introductionmentioning

confidence: 99%

“…ω-Cyclohexyl fatty acids (CHFAs), mainly cyclohexyl-undecanoic and tridecanoic acids, occur in several acido-thermophilic bacteria such as Alicyclobacillus acidocaldarius and can be biosynthesized by these bacteria species, even by adding cyclohexyl acid to the bacteria culture [11]. 11-cyclohexyl undecanoic acid was first isolated as a minor component of butter fat, then in sheep fat but it is almost certainly produced by bacteria in the rumen.…”

Section: Introductionmentioning

confidence: 99%

“…11-cyclohexyl undecanoic acid was first isolated as a minor component of butter fat, then in sheep fat but it is almost certainly produced by bacteria in the rumen. 13-cyclohexyltridecanoic acid has been considered as a potential marker of ruminal acidosis in cow [11]. Recently, both ω-cyclohexyl fatty acids, 11-cyclohexylundecanoic acid and 13-cyclohexyltridecanoic acid, were detected in meat fat, especially in bovine meat but not in pork and horse meat.…”

Section: Introductionmentioning

confidence: 99%

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Cyclic Fatty Acids in Food: An Under-Investigated Class of Fatty Acids

Caligiani¹,

Lolli²

2018

Biochemistry and Health Benefits of Fatty Acids

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Cyclic fatty acids are an unusual class of minor fatty acids generally produced by bacteria and less frequently by plants. Among plants, the most known cyclic fatty acid is sterculic acid (9, 10-methyleneoctadecenoic acid) produced by Sterculia foetida. Bacteria (e.g., lactic acid bacteria) synthetize cyclopropane fatty acids, such as dihydrosterculic acid (9, 10-methylene octadecanoic acid) and lactobacillic acid (11, 12 methylene octadecanoic acid), to strength their membrane, improving their resistance to environmental stress. Another class of cyclic fatty acids is omegacyclohexyl fatty acids, present in milk and probably produced by rumen bacteria. Cyclopropane and omega-cyclohexyl fatty acids have been recently found in bovine meat and dairy products, representing important foodstuffs in human diet. In this chapter, a review of literature data concerning the presence of cyclic fatty acids in foods, their metabolism in humans, and their potential bioactivity will be provided. The role of some cyclic fatty acids as molecular markers for food authenticity will also be highlighted.

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Cyclopropyl and ω-cyclohexyl fatty acids as quality markers of cow milk and cheese

Cited by 33 publications

References 17 publications

Applications of NMR in Dairy Research

Applications of NMR in Dairy Research

Fatty acid composition of milk from Holstein-Friesian, Brown Swiss, Simmental and Alpine Grey cows predicted by mid-infrared spectroscopy

Cyclic Fatty Acids in Food: An Under-Investigated Class of Fatty Acids

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