Total and Free Fatty Acids Analysis in Milk and Dairy Fat

Amores, G.; Virto, Mailo

doi:10.3390/separations6010014

Cited by 71 publications

(39 citation statements)

References 118 publications

(178 reference statements)

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“…Although there were no differences ( p = 0.157) between groups in the peroxidability index of the meat, the meat from BYP-fed lambs had lower ( p ≤ 0.003) values in the atherogenic and thrombogenic indexes and a greater ( p < 0.001) hypocholesterolaemic/hypercholesterolaemic ratio (hH), altogether indicating a healthier FA profile compared with CON lambs. Finally, it should be noticed that the column used for the FA analysis did not allow precise identification of cis and trans isomers of unsaturated FA [ 66 ], and therefore, differences between groups in the meat FA profile are limited to the FA identified.…”

Section: Resultsmentioning

confidence: 99%

Feeding Agro-Industrial By-Products to Light Lambs: Influence on Meat Characteristics, Lipid Oxidation, and Fatty Acid Profile

Evan

Cabezas

Vázquez

et al. 2020

Animals

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The aim of this study was to assess the effects of replacing 44% of conventional feeds in a high-cereal concentrate (CON) with by-products (BYP concentrate; 18% corn distillers dried grains with solubles, 18% dried citrus pulp, and 8% exhausted olive cake) on the meat characteristics and fatty acid (FA) profile of fattening light lambs. Two groups of 12 Lacaune lambs were fed concentrate and barley straw ad libitum from 13.8 to 26.0 kg of body weight. There were no differences (p ≥ 0.130) between groups in the pH, chemical composition, color, and texture parameters and in the estimated proportions of pigments in the longissimus dorsi. Feeding the BYP concentrate reduced the concentration of thiobarbituric acid reactive substances (TBARS) in the meat after 6 days of refrigerated storage (unmodified atmosphere), probably due to the greater polyphenol content in this concentrate. Compared with CON-fed lambs, the meat and the subcutaneous fat from BYP-fed lambs had lower saturated and greater polyunsaturated FA content as well as greater n-6/n-3 FA. In summary, feeding a blend of corn distiller dried grains with solubles, dried citrus pulp, and exhausted olive cake did not change the composition of the meat but improved its antioxidant status and FA profile.

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Section: Resultsmentioning

confidence: 99%

Feeding Agro-Industrial By-Products to Light Lambs: Influence on Meat Characteristics, Lipid Oxidation, and Fatty Acid Profile

Evan

Cabezas

Vázquez

et al. 2020

Animals

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“…A possible limitation for the FA analysis in this study is the type of internal standard used. We used tridecylic acid (13:0) and margaric acid (17:0) FAMEs as the internal standards, whereas pelargonic acid (9:0) is the most often used internal standard in combination with nonadecylic acid (19:0) for the analysis of milk FAs ( 31 , 32 ). However, undecylic acid (11:0) FAME has also been used as an internal standard in a recent report (33 ), and the concentrations of major medium-chain FAs, such as caprylic acid (8:0), capric acid (10:0), and lauric acid (12:0), are comparable between our results and those in the literature ( 5 , 6 , 20 , 33 ).…”

Section: Discussionmentioning

confidence: 99%

Association of DHA Concentration in Human Breast Milk with Maternal Diet and Use of Supplements: A Cross-Sectional Analysis of Data from the Japanese Human Milk Study Cohort

Ueno

Higurashi

Shimomura

et al. 2020

Current Developments in Nutrition

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ABSTRACT Background DHA (22:6n–3) is essential for neurodevelopment in children, and its concentration in human breast milk is historically high in Japan. Dietary patterns in Japan might affect the fatty acid (FA) composition among lactating mothers. Objectives This study aimed to characterize the composition of milk FAs and to identify any dietary and sociodemographic factors associated with the variability of DHA concentration in breast milk in the Japanese population. Methods This cross-sectional study was performed as part of the Japanese Human Milk Study. Milk FAs were analyzed by GC at 1–6 mo postpartum, and maternal diet was estimated using an FFQ, including 11 types and cooking methods of seafoods, and the use of DHA supplements. The association of milk DHA with maternal diet and sociodemographic factors was investigated. Results Milk FA concentrations were measured in 78 mothers, including 24 who routinely used DHA supplements. The DHA concentration in milk (overall median: 0.62%; IQR: 0.47%–0.78%) was higher in women who took DHA supplements than in women who had never used DHA supplements (0.74%compared with 0.55%; P = 0.011). A linear regression model showed the association of milk DHA concentration with maternal dietary intake of grilled fish (β ± SE: 0.006 ± 0.003; standardized β: 0.234; r2 = 0.232, P = 0.036) after adjustment for DHA supplementation status, maternal and infant age, maternal BMI, and infant birth weight. Other FA concentrations were consistent, whereas caproic acid (6:0), undecylic acid (11:0), pentadecylic acid (15:0), palmitoleic acid (16:1n–7), and vaccenic acid (18:1n–7) varied by DHA supplementation status. Conclusions The DHA concentration in human milk may be influenced by maternal grilled fish consumption and frequent DHA supplementation in lactating Japanese women. Milk DHA concentrations may reflect a dietary habit in Japanese mothers. This trial was registered at www.umin.ac.jp/ctr as UMIN000015494.

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“…We hypothesise that the ratio of protein to fat in whole milk in combination with RE may be beneficial to ageing muscle and superior to skimmed milk for MPS, physical performance and muscle soreness after exercise as observed in younger adults 27–29. To test this hypothesis and accurately quantify the differences across the groups in the future study, a validated chromatographic analysis of amino acid56 and fat content57 in Arla Cravendale milk will be necessary through the scientific support of Arla.…”

Section: Discussionmentioning

confidence: 99%

Milk and resistance exercise intervention to improve muscle function in community-dwelling older adults at risk of sarcopenia (MIlkMAN): protocol for a pilot study

et al. 2019

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IntroductionSarcopenia is a progressive muscle disorder characterised by decline in skeletal muscle mass, strength and function leading to adverse health outcomes, including falls, frailty, poor quality of life and death. It occurs more commonly in older people and can be accelerated by poor diet and low physical activity. Intervention studies incorporating higher dietary protein intakes or protein supplementation combined with resistance exercise (RE) have been shown to limit muscle function decline. However, less is known about the role of whole foods in reducing the risk of sarcopenia. Milk is a source of high-quality nutrients, which may be beneficial for skeletal muscle. This pilot study examines the feasibility and acceptability of milk consumption with RE to improve muscle function in community-dwelling older adults at risk of sarcopenia.Methods and analysis30 older adults aged ≥65 years will be randomly allocated to three groups: ‘whole milk+RE’, ‘skimmed milk+RE’ or ‘control drink+RE’. Assessments will take place in participants’ homes, including screening (milk allergies, grip strength, walking speed), baseline and postintervention health and function. All participants will undertake a structured RE intervention twice a week for 6 weeks at a local gym, followed by the consumption of 500 mL of whole or skimmed milk (each ~20 g of protein) or an isocaloric control drink and another 500 mL at home. Participants’ views about the study will be assessed using standardised open-ended questions. The primary outcomes include feasibility and acceptability of the intervention with recruitment, retention and intervention response rates. Analyses will include descriptive statistics, exploration of qualitative themes and intervention fidelity.Ethics and disseminationOutputs include pilot data to support funding applications; public involvement events; presentation at conferences and peer-reviewed publication.Trial registration number ISRCTN13398279; Pre-results.

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Total and Free Fatty Acids Analysis in Milk and Dairy Fat

Cited by 71 publications

References 118 publications

Feeding Agro-Industrial By-Products to Light Lambs: Influence on Meat Characteristics, Lipid Oxidation, and Fatty Acid Profile

Feeding Agro-Industrial By-Products to Light Lambs: Influence on Meat Characteristics, Lipid Oxidation, and Fatty Acid Profile

Association of DHA Concentration in Human Breast Milk with Maternal Diet and Use of Supplements: A Cross-Sectional Analysis of Data from the Japanese Human Milk Study Cohort

Milk and resistance exercise intervention to improve muscle function in community-dwelling older adults at risk of sarcopenia (MIlkMAN): protocol for a pilot study

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