Article

Fat-soluble vitamin contents and fatty acid composition in organic and conventional Italian dairy product

Authors:
To read the full-text of this research, you can request a copy directly from the authors.

Abstract

Fatty acid composition and fat-soluble vitamin concentrations were measured to compare the milk fat composition in organic certified milk and dairy products with those produced by conventional systems. Significantly higher cis-9 trans-11 C18:2 (CLA), linolenic acid (LNA), trans-11 C18:1 (TVA) and α-tocopherol (TH) concentrations were measured in organic buffalo milk and mozzarella cheese. Similar results were obtained from the analysis of heat-treated cows milk and dairy products where all organic samples contained significantly higher CLA, TVA, LNA, TH and β-carotene concentrations than did conventional dairy foods. A negligible influence of milk processing on CLA and TVA yield was seen. Among the different parameters, the CLA/LA ratio value better characterised organic versus conventional milk fat and its use as a marker for the identification of organic dairy products is suggested. The influence of animal diet, and potential implications of milk fat composition, on nutritional quality of organic dairy products is considered.

No full-text available

Request Full-text Paper PDF

To read the full-text of this research,
you can request a copy directly from the authors.

... Organic milk and fermented dairy products are a valuable source of conjugated linoleic acid (CLA) [137]. Bergamo et al. [142] demonstrated that organic products with an increased level of CLA also had increased levels of natural antioxidants (α-tocopherol and β-carotene). According to Brodziak et al. [143], organic yoghurts have a better fatty acid profile than conventional products. ...
... There are also several reports concerning cheese. Bergamo et al. [142] noted significantly higher cis-9 trans-11 C18:2 (CLA), linolenic acid (LNA), and trans-11 C18:1 (TVA) concentrations in organic buffalo milk and mozzarella cheese. Similar results were obtained for heat-treated cow milk and dairy products, with all organic samples containing significantly higher levels of these compounds than conventional dairy foods. ...
... Butler et al. [130] and Fanti et al. [144] observed higher levels of CLA in pasteurized milk obtained at different times of the year, which ranged from 0.69 to 1.68 g in 100 g of fat in the organic product, and from 0.55 to 0.71 g in 100 g of fat in the non-organic product. Higher CLA values were also reported for butter [142] and fermented milk [145,146]. According to Fanti et al. [144], consumption of a 200 g serving of whole organic milk would provide about 41 to 101 mg CLA, compared to 33 to 43 mg of CLA from conventional milk. ...
Article
Full-text available
Milk, as one of the basic raw materials of animal origin, must be of adequate hygienic and physicochemical quality for processing. The aim of the article was to compare the quality of raw milk from three production systems, intensive, traditional (together referred to as conventional), and organic, as material for processing, as well as the quality of products made from it. Particular attention was focused on hygienic quality (somatic cell count and total bacterial count), physical characteristics (acidity), basic nutritional value (content of dry matter, total protein, casein, fat, and lactose), content of health-promoting substances (whey proteins, fatty acids, vitamins, and minerals), and technological parameters (rennet clotting time, heat stability, and protein-to-fat ratio). Research assessing the quality of organic milk and dairy products is significantly less extensive (if available at all) than for milk from conventional production (intensive and traditional). The available reports indicate that raw milk from organic farms is more valuable, especially in terms of the content of health-promoting compounds, including vitamins, fatty acids, whey proteins, and minerals. This applies to organic dairy products as well, mainly cheese and yoghurt. This is explained by the fact that organic farming requires that animals are kept in the pasture. However, the hygienic quality of the raw milk, and often the products as well, raises some concerns; for this reason, organic milk producers should be supported in this regard, e.g., through consultancy and training in Good Hygienic Practices. Importantly, milk production in the traditional and organic systems is in line with the concept of the European Green Deal.
... Other studies have also reported high concentrations of vaccenic, α-linolenic and CLA in organic milk (Ormston et al., 2023) and in organic cheeses such as Grana Padano (Prandini et al., 2009), Mozzarella (Bergamo et al., 2003) and Halloumi (Tzamaloukas et al., 2021). The greater contribution of grazing in the diet of organically reared cattle also explains the high contents of α-linolenic acid (C-18:3n-3) and ...
... In Galicia, corn silage is not used in a high proportion in the diets of cows in organic production systems and therefore no significant differences were observed in this case. Significantly lower concentrations of linoleic acid have been detected in organically produced Grana Padano (Prandini et al., 2009) and Mozzarella cheeses (Bergamo et al., 2003) than in their conventionally produced counterparts. However, regarding different cheeses from Italy, Manuelian et al. (2023) reported little difference in the FA composition of organic cheese and conventional cheeses as in both cases the cows were fed similar diets based on corn meal or corn silage without pasture. ...
... Lipid content is important in the dairy industry since it is a key source of energy and fatty acids. Lipids can be also very beneficial at delivering fat-soluble vitamins, such as vitamin A, D, E, and K [25]. Protein plays a key role in the texture and sensory properties of dairy products [25], as well as nutritional and health values [26]. ...
... Lipids can be also very beneficial at delivering fat-soluble vitamins, such as vitamin A, D, E, and K [25]. Protein plays a key role in the texture and sensory properties of dairy products [25], as well as nutritional and health values [26]. ...
Article
Full-text available
Yellow curd" (YC) is one of the most popular homemade Persian fermented foods and is consumed by many people. Notwithstanding, no studies are available to date on its nutritional and microbiological composition. In this study, we examined YC samples obtained from different local markets of Sistan and Baluchestan province, Iran. The results of the chemical analyses revealed a homogenous content of protein (13.71% ± 1.07), lipids (4.09% ± 0.73), and carbohydrates (61% ± 2.13) among the samples. By comparing the average mineral content of YC with yogurt, many relevant differences were detected. Apart from the calcium content, which was similar on average to that of YC, all other minerals tested are present in higher amounts in YC than in yogurt. The analysis of the main sugars present (i.e., lactose, galactose and glucose) highlighted relevant differences among samples, indicating that different YC samples contain natural strains with different capabilities to metabolize sugars. The concentration of galactose in YC samples should be taken into consideration by galactose intolerant people. From the microbiological perspective, the metagenomics analysis revealed that lactic acid bacteria, and particularly the genera Lactobacillus, Pediococcus, and Streptococcus, were dominant in YC. The information provided shows that YC is an interesting base for the preparation of novel functional foods with a good content of beneficial bacteria.
... In a critical review, Sundrum (2001) demonstrated that the benefits of organic systems are more influenced by specific farm management policies than by production system itself. Although organic systems may reduce milk yield and growth rates (Bergamo et al. 2003, Slots et al. 2009, Butler et al. 2011, organic production methods may improve animal health and welfare, human health, and improve the environment (Ellis et al. 2006, Bystrom et al. 2002, Hamilton et al. 2002, Slots et al. 2009, Prandini et al. 2009). Milk yield on organic dairy farm is lower than milk yield on conventional farms (Kristensen et al. 1998, Bystrom et al. 2002, Hamilton et al. 2002. ...
... SCC than organic systems for mean of periods. The milk yield and milk composition of the current study are in agreement with finding of others (Bergamo et al. 2003, Butler et al. 2011, Bystrom et al. 2002, Ellis et al. 2006, Hamilton et al. 2002, Prandini et al. 2009, Roesch et al. 2005, Stiglbauer et al. 2013) who reported that MY was greater for conventional cows than organic cows. While in contrast to our results, Reksen et al. (1999) reported that milk yield was not significantly different between cows fed on organic or conventional systems. ...
Article
Full-text available
In the past decade, a global demand for products from organic agriculture has increased rapidly. Milk quality is of major interest for all parties. Therefore, the objective of this study was to compare cow performance and product quality in conventional and organic system. Holstein dairy cows (16) were allotted to one of 3 diet groups, including a conventional diet (CON), an organic system with moderate forage (OMF) and an organic system with high forage (OHF). Multiparous cows (3rd and 4th parity) were randomly assigned to the treatments. Range forages were used as part of diets, and cows were offered concentrate and silage two times a day. Daily dry matter intake (DMI) and milk yield were measured across 200 d. Furthermore, somatic cell count, feed cost and feed efficiency were determined at 20-day intervals. MY was different for cows that treated the OHF (22.5 kg/d), OMF (24.9 kg/d), and CON (28.9 kg/d) systems, respectively. Body weights were not affected by treatments; however, differences in body condition scores were observed. Although energy corrected milk and milk urea nitrogen were higher in cows fed CON system; milk fat, phytanic acid, hippuric acid and profit to cost ratio were higher in cows fed organic systems. Additionally, lower feed efficiency, feed cost and blood urea nitrogen were observed in cows fed organic diets.
... In a critical review, Sundrum (2001) demonstrated that the benefits of organic systems are more influenced by specific farm management policies than by the production system itself. Although organic systems may reduce milk yields and growth rates (Bergamo et al. 2003;Slots et al. 2009;Butler et al. 2011), organic production methods may improve animal health and welfare, human health, and improve the environment (Ellis et al. 2006;Bystrom et al. 2002;Hamilton et al. 2002;Slots et al. 2009;Prandini et al. 2009). Milk yield on organic dairy farms is lower than milk yield on conventional farms (Kristensen et al. 1998;Bystromet et al. 2002;Hamilton et al. 2002). ...
... The milk yield and milk composition reported here are in agreement with the findings of Bergamo et al. (2003), Butler et al. (2011), Bystrom et al. (2002, Ellis et al. (2006), Hamilton et al. (2002), Prandini et al. (2009), Roesch et al. (2005 and Stiglbauer et al. (2013), all of whomreported that MY was greater for conventional cows than organic cows. Butler et al. (2011) andRoesch et al. (2005) reported that milk protein percentage was equal between groups, but a greater fat percentage was seen with organic feeding than with conventional feeding. ...
Article
In the past decade, a global demand for products from organic agriculture has increased rapidly. Milk quality is of major interest to all parties. Therefore, the objective of this study was to compare cow performance and product quality on conventional and organic diets. 72 Holstein dairy cows were allotted to one of four diets: a conventional diet (CON40), an organic diet with a low amount of forage (ORG40), an organic diet with a moderate amount of forage (ORG60) and an organic diet with a high amount of forage (ORG80). Multiparous cows (2nd, 3rd, and 4th parity) were randomly assigned to the treatments. Range forages were used as part of the diets, and cows were individually offered feed three times a day with refusals collected once a day. Daily dry matter intake (DMI) and milk yield (MY) were measured for 308 days. Somatic cell count (SCC), body weight (BW) and feed efficiency (FE) were determined at 28-day intervals. The DMI was different for cows that consumed the ORG80 (18.2 kg/d), ORG60 (19.1 kg/d), ORG40 (20.1 kg/d) and CON40 (20.5 kg/d) diets. BW was not affected by treatments, but differences in body condition score (BCS) (P<0.05) were observed. Although milk yield was higher in cows fed CON40, milk fat was higher (P<0.05) in cows fed organic diets. Lower FE, milk urea nitrogen (MUN) and blood urea nitrogen (BUN) were observed in cows fed organic diets (P<0.05).
... Significant effect (P≥0.01) of parity on mastitis rate, the highest rate of mastitis was found in dams with 4 th parity namely, 16.02 ± 0.84% compared with 6.82 ±0.42%, which found in dams with 1 st parity ( Table 1). The mastitis rate increase as the age of animal increase and rotation parity mean a positive relationship between high milk production and high mastitis rate, the results assume that increase in age or parity make the diameter of teat more wide which lead to the bacteria to inter inside udder easily and causes mastitis in older dams compared with firstborn dams, this result is compatible with the results of Bergamo et al (2003), Osman et al (2009). ...
... Result indicated that the milk components affected significantly (P ≥ 0.05) by parity, the highest fat rate was found in milk of dams with 1 st parity while the lowest fat rat was found in the milk of dams with 3 rd parity namely, 7.04 ±0.58 and 4.98± 0.64% respectively ( Table 3). The current results are accordance with the results of Bergamo et al (2003) and Varricchio et al (2007), who referred to the negative relationship between fat rate and milk yield in buffaloes. ...
... Significant effect (P≥0.01) of parity on mastitis rate, the highest rate of mastitis was found in dams with 4 th parity namely, 16.02 ± 0.84% compared with 6.82 ±0.42%, which found in dams with 1 st parity ( Table 1). The mastitis rate increase as the age of animal increase and rotation parity mean a positive relationship between high milk production and high mastitis rate, the results assume that increase in age or parity make the diameter of teat more wide which lead to the bacteria to inter inside udder easily and causes mastitis in older dams compared with firstborn dams, this result is compatible with the results of Bergamo et al (2003), Osman et al (2009). ...
... Result indicated that the milk components affected significantly (P ≥ 0.05) by parity, the highest fat rate was found in milk of dams with 1 st parity while the lowest fat rat was found in the milk of dams with 3 rd parity namely, 7.04 ±0.58 and 4.98± 0.64% respectively (Table 3). The current results are accordance with the results of Bergamo et al (2003) and Varricchio et al (2007), who referred to the negative relationship between fat rate and milk yield in buffaloes. ...
... These values were higher than in organic milk used for kefir production in the study by Güler et al. [34] (3.15%, 3.12%, and 8.2%, respectively). The high fat content of the organic milk used in our study may have resulted in an increased content of bioactive compounds [9,12]. Linehan et al. [4] presented the following ranges of total protein and fat in organic milk: 3.1-3.26%; ...
Article
Full-text available
Organic dairy products, including fermented milk, are gaining popularity among consumers. Traditionally, for kefir production, kefir grains are used; however, in the modern industry, freeze-dried cultures are commonly employed. This study aimed to analyze the quality of kefirs produced from organic cow milk with two fermentation times (12 and 24 h) with the use of kefir grains or freeze-dried culture. During a 3-week storage period, physicochemical properties, color, syneresis index, texture, sensory, and microbiological quality were evaluated. The results proved that organic cow milk was suitable for kefir production both with the use of kefir grains and freeze-dried culture. Using freeze-dried culture and a 24 h fermentation period resulted in kefir with the lowest syneresis tendency (3.65-9.62%), along with the best textural properties (the highest cohe-siveness and viscosity index), and desired sensory characteristics. Kefir grains had a better acidifi-cation ability, and the resulting products had a higher count of yeasts, lactobacilli, and lactococci compared with kefirs obtained with freeze-dried culture. However, both the type of starter culture and the fermentation time influenced the product's quality. The longer fermentation time of 24 h was more appropriate for the kefir production. Kefir grains, as a traditional form of kefir culture, may be preferred in organic kefir production.
... Las mayores concentraciones de CLA y otros ácidos grasos promotores de la salud humana en leche ovina orgánica está determinada por las diferencias en el régimen de alimentación entre sistemas orgánicos y convencionales (Toledo et al., 2002;Tsiplakou et al., 2010;Palupi et al., 2012), la cual establece una mayor cantidad de ácidos grasos poliinsaturados en la dieta de rumiantes bajo un sistema de producción orgánico, favoreciendo la formación de CLA a través de la biohidrogenación por las bacterias ruminales (Jahreis et al., 1997;Bergamo et al., 2003;Bisig et al., 2007). ...
Article
p>Organic production systems are based on natural processes, leveraging local resources and decreasing in soil degradation. Effectiveness of milk production of organic systems vs. conventional production systems is a subject open to debate. There are various studies in which there is a positive effect of organic systems in relation to the welfare and animal health, product quality and environmental impact. However, some authors report lower milk yields production and increased susceptibility to environmental conditions compared with those obtained in conventional systems. The lower milk yields in organic systems in Dairy sheep's production, are related to the limited nutritional value, low genetic potential, and the changing environmental conditions. These systems are mainly a production method for a specific market with premium quality products and high standards in their production processes. Thus, a company organic Dairy sheep production should be considered viable when present a positive global sustainability level, that is socially beneficial, economically viable and environmentally responsible.</p
... The approach to cow milk production can affect its composition; this has been studied extensively in the case of lipid composition. Several studies have shown that cow milk from animals which are fed on pastures or which are raised according to organic production guidelines [28][29][30] has higher contents of natural TFAs than conventional milk. The hypothesis that the amount of CLAs and TVAs in human milk could be increased by increasing the dietary amount of organic ruminant products has been studied in the Koala cohort [31]. ...
Article
Full-text available
Maternal diet plays a significant role in the fatty acid composition of breast milk. Dietary products such as milk and meat are the primary sources of natural TFAs for humans. These peculiar fatty acids hold nutritional significance as they not only lack the detrimental effects of industrially produced trans fats on the endothelium characteristic, but they also exhibit anti-inflammatory properties. The relationship between the presence of eight fatty acids in breast milk (including natural TFAs trans-vaccenic and conjugated linoleic acid) and the maternal diet has been explored, and their abundance has been compared to that of infant formulas. Two cohorts of lactating women, originating from a Spanish region, participated in this study; they adhered to the Southern European Atlantic diet or the Atlantic diet. While the consumption of conventional meat or dairy products does not seem to increase the abundance of TFAs in breast milk, trans-vaccenic and oleic acid are among the most distinctive features of breast milk fat in mothers consuming naturally improved dairy products with an improved fatty acid profile. The most significant differences between natural breastfeeding and formula feeding lie in natural TFAs, since formulas are notably deficient in natural TFAs while being overfortified in alpha-linolenic acid in comparison to breast milk. We suggest an improvement in the formulation of these products through using cow’s milk with an optimal fatty acid profile that better mimics the fatty acid composition found in human milk.
... Similar content Some are higher in CONV Manuelian et al., 2022Chung et al., 2019 Higher in ORG Brodziak et al., 2021;Kuczyńska et al., 2012 Lactoferrin Higher in ORG Kuczyńska et al., 2012;Brodziak et al., 2021 Lysozyme Higher in ORG Kuczyńska et al., 2012;Zagorska & Ciprovica, 2008;Brodziak et al., 2021 Urea Lower in ORG Toledo et al., 2002 Fats Higher in ORG Zagorska & Ciprovica, 2008;Kouřimská et al., 2014;Tunick et al., 2016 Schwendel et al., 2017Bai et al., 2022Manuelian et al., 2022Delgadillo-Puga et al., 2014Schwendel et al., 2017Souza Tavares et al., 2022Manuelian et al., 2022Schwendel et al., 2017Tunick et al., 2016Schwendel et al., 2017Tunick et al., 2016 Bergamo et al., 2003;Brodziak et al., 2018;Gortzi et al., 2022 Retinol Similar content Bergamo et al., 2003 α-tocopherol Higher in ORG Bergamo et al., 2003;Brodziak et al., 2018;Gortzi et al., 2022 ORG -organic; CONV -conventional; PUFA -polyunsaturated fatty acids; MUFA -monounsaturated fatty acids phase and during the exponential phase, limitations on bacterial growth occur due to the lack of nutrients, such as carbon sources, needed or preferred by LAB species. Most LAB are able to ferment monosaccharides such as glucose and galactose and disaccharides such as lactose and sucrose (Abbasiliasi et al., 2017;Chervaux et al., 2000). ...
Article
Full-text available
In recent years, the demand for organic fermented dairy products has been growing. Lactic acid bacteria (LAB) are of major interest in the food industry due to their ability to form the quality and functionality of fermented products. A significantly higher LAB cell count is presented in organic (ORG) fermented products such as yoghurt and kefir, than their conventional (CONV) counterparts. There is still a lack of information on the possible explanation and evidence of ORG milk as a better medium for LAB growth. The aim of the present review is to summarise the results of research articles on the milk compounds and their effect on LAB growth, and to identify differences between ORG and CONV milk that may provide a plausible explanation for their influence on LAB growth in ORG milk. The monographic method was used in this study. According to the previous research, significant differences were established in a content and range of carbohydrates, nitrogen sources, fats, macroelements and microelements, as well bioactive compounds in ORG and CONV milk. The composition of ORG milk may have potential benefits for the development of LAB due to the higher concentration of peptides and long-chain polyunsaturated fatty acids in it.
... Buffalo milk contains a significantly higher amount of CLA compared to cow milk. CLA levels in organic buffalo milk were found to be significantly greater than those in regular milk with 7.3 and 5.5 mg/g fat, respectively (Bergamo, Fedele, Iannibelli, & Marzillo, 2003). ...
Article
Full-text available
Conjugated linoleic acid (CLA) has attracted great attention in recent years as a popular class of functional food that is broadly used. It refers to a group of geometric and positional isomers of linoleic acid (LA) with a conjugated double bond. The main natural sources of CLA are dairy products, beef and lamb, whereas only trace amounts occur naturally in plant lipids. CLA has been shown to improve various health issues, having effects on obesity, inflammatory, anti-carcinogenicity, atherogenicity, immunomodulation, and osteosynthesis. Also, compared to studies on humans, many animal researches reveal more positive benefits on health. CLA represents a nutritional avenue to improve lifestyle diseases and metabolic syndrome. Most of these effects are attributed to the two major CLA isomers [conjugated linoleic acid cis-9,trans-11 isomer (c9,t11), and conjugated linoleic acid trans-10,cis-12 isomer (t10,c12)], and their mixture (CLA mix). In contrast, adverse effects of CLA have been also reported, such as glucose homeostasis, insulin resistance, hepatic steatosis and induction of colon carcinogenesis in humans, as well as milk fat inhibition in ruminants, lowering chicken productivity, influencing egg quality and altering growth performance in fish. This review article aims to discuss the health benefits of CLA as a nutraceutical supplement and highlight the possible mechanisms of action that may contribute to its outcome. It also outlines the feasible adverse effects of CLA besides summarizing the recent peer-reviewed publications on CLA to ensure its efficacy and safety for proper application in humans.
... A recent meta-analysis conducted by Srednicka-Tober et al. (2016) reports that organic meat is characterized by a higher proportion of n-3 PUFA than non-organic meat. Several studies have also confirmed significant differences in the chemical composition and improved nutritional quality of organic milk and dairy products compared to their nonorganic equivalents (Bergamo et al., 2003;Belletti et al., 2009;Butler et al., 2011;Kuczyńska et al., 2012a). The higher proportion of n-3 PUFA in milk and meat has been associated with grass-based diets, which are central to organic farming standards. ...
Article
Full-text available
Milk and beef derived from pasture-based systems have been characterized by higher nutritional values and a lower environmental footprint than their equivalents obtained via indoor systems. However, intensification of pasture-based production can have adverse impacts on biodiversity and the environment. To date, studies on pro-environmental diversification options leading to improvement of environmental performance of pasture-based dairy and beef production have rarely been synthesized. The present study sought to review current on-farm pro-environmental measures with the potential for enhancing biodiversity status and/or reducing the environmental impacts of pasture-based agriculture. Literature on farmer attitudes toward these measures was also reviewed to identify potential obstacles and opportunities for transitioning to pro-environmental agriculture. A systematic search of published research from high-income island countries characterized by oceanic temperate climate with a high dependence on pasture-based agriculture-the Republic of Ireland, the United Kingdom and New Zealand, was conducted. Thirty studies that assessed the impact of pro-environmental measures, eight 'attitudinal' studies of dairy and beef farmers and one study covering both aspects were identified. Inductive thematical analysis was subsequently undertaken. Environmentally sensitive management practices such as hedgerows and field margins management , mixed grazing (where two or more herbivorous animals graze the same land), rare livestock breeds, multispecies swards, organic farming and agroforestry were identified as primary themes studied under the auspices of pro-environmental diversification, while forestry, bioenergy crops and organic farming were the main themes identified within attitudinal research studies. Findings suggest that environmentally sensitive practices have varied effects on biodiversity. Mixed grazing was found to improve livestock production, while studies of organic farming reported multiple positive impacts on biodiversity and animal welfare. Effect of multispecies swards on methane emissions and urinary nitrogen extraction were found to be inconsistent. Attitudinal research suggests that the main barrier to implementing afforestation is its lack of attractiveness compared to 'traditional' farming and that organic farmer decisions regarding agricultural management practices might be less profit-oriented and influenced by ecological beliefs to a greater extent than decisions of conventional farmers. The results of this study confirm that pro-environmental diversification inherently encompasses multiple scientific disciplines; however, previous study designs and outcomes were found to be fragmented and narrowly focused. Considering the urgency and importance of climate and biodiversity crises, pro-environmental diversification of pasture-based dairy and beef production has rarely been holistically approached and remains understudied. The development of practical, sustainable solutions for farming based on circular economy and respect to nature and additional strategies to increase farmer and consumer environmental awareness should be prioritized by policymakers, advisory and scientific bodies.
... The TS and fat content of butter discovered are consistent with the findings of Hurtaud et al. [29]. However, being a protein-based product, cheese also has a greater portion of milk fat entrapped, and the fat content of buffalo cheese found in this study agrees with another study [30]. In terms of protein and mineral content, there were 21% and 3.7% higher in cheese than in butter. ...
... This difference results from the high level of fresh green grasses in the ration of cattle in organic farms (Capuano et al., 2012;Palupi et al., 2012). In addition, Bergamo et al. (2003) reported that the milk of cows fed with high amounts of fibrous feeds contain higher level of Conjugated Linoleic Acid, which has many positive effects on human health. ...
... The TS and fat content of butter discovered are consistent with the findings of Hurtaud et al. [29]. However, being a protein-based product, cheese also has a greater portion of milk fat entrapped, and the fat content of buffalo cheese found in this study agrees with another study [30]. In terms of protein and mineral content, there were 21% and 3.7% higher in cheese than in butter. ...
Article
Full-text available
Objective: The objective was to assess the chemical composition, cholesterol, fatty acid (FAs), and amino acid (AAs) profiles of buffalo cheese, butter, and ghee. Materials and Methods: Buffalo milk (raw) was collected from the Bangladesh Agricultural University (BAU) Dairy Farm, BAU, Mymensingh-2202, Bangladesh. Cheese, butter, and ghee were prepared at the Dairy Chemistry and Technology Laboratory, Department of Dairy Science, BAU, Mymensingh, Bangladesh, and subjected to subsequent analyses. The gross nutritional composition and AAs profile of milk were analyzed prior to the manufacture of cheese, butter, and ghee. The gross nutritional composition of milk and dairy products was analyzed by apply¬ing an automated milk analyzer and the Association of Agricultural Chemists techniques, respec¬tively. The cholesterol, FAs, and AAs contents of cheese, butter, and ghee were determined by the Bangladesh Council for Scientific and Industrial Research, Dhaka, Bangladesh. Furthermore, atherogenic and thrombogenic indices were also calculated using reference equations. Results: The results indicated that the buffalo milk is a good source of first-rate nutrients (dry matter: 16.50%, fat: 7.50%, protein: 3.75%). Findings indicated that the butter was significantly rich with (p < 0.05) total solids and fat where higher (p > 0.05) protein, carbohydrate, and miner¬als were found in cheese. The saponification, Reichert-Meissl, Polenski, and Kirschner values of buffalo ghee were found to be 225, 30, 1.2, and 25, respectively. A significant (p < 0.05) variation was found in the cholesterol content of buffalo cheese, butter, and ghee. Butter and ghee had 40.14 and 39.57 mg more cholesterol, respectively, than cheese. The results revealed identical FA profiles except for C24:0 among the three dairy products where the major FA compositions were C4:0, C14:0, C16:0, and C18:0 and C18:1 cis-9. The atherogenicity index and thrombogenicity index of cheese, butter, and ghee were statistically similar (p > 0.05). Butter was found with the most conducive anti-atherogenic and anti-thrombogenic characteristics due to lower saturated and higher polyunsaturated FAs. However, all the AAs concentrations were statistically higher (p < 0.05) in cheese than in butter and ghee. Conclusion: To conclude, buffalo cheese is superior to butter and ghee as regards nutrient density, but consumers can choose other foods based on their choice. [J Adv Vet Anim Res 2022; 9(1.000): 144-154]
... Furthermore, fat milk is a good source of fat-soluble nutritional vitamins, especially A (all-trans-retinol) and E (α-tocopherol), which are known for their antioxidant activity [8][9][10][11][12]. The levels of the fat-soluble vitamins in milk are highly dependent on the type and the amount consumed in the feed. ...
Article
Full-text available
Consumers tend to perceive organic foods as more nutritious and safer in comparison to conventional, due to the perception that organic food is eco- and animal-friendly. Since fatty acids and fat-soluble vitamins in dairy produce are important nutrients, this study aims to assess possible differences in the amount of these components included in organic and conventional ewes and goat raw milk in Greece, while identifying the potential determining factors. A total of 48 samples were collected from organic and conventional sheep and goat farms in Greece (Thessaly) during the lactation period. A standardized questionnaire, including information about the farming system, and a sampling protocol were completed. Samples were studied for the fat-soluble vitamins (all-trans-retinol and α-tocopherol) and the fatty acids profile, while the outcomes were statistically analyzed to explore any associations with the questionnaire data for potential factors affecting the results. According to the obtained results there are slight differences in milk fatty acid content, which indicates that organic and conventional sheep and goat milk in Greece do not have any substantial differences in terms of feeding strategies. Regarding the content of fat-soluble vitamins, the organic milk is generally found to contain a higher amount than the conventional one.
... Higher levels of antioxidants (vitamin E, β-carotene, and retinol) were recorded in the milk of grazing cows compared with those fed concentrate-or silage-rich diets [103][104][105][106][107]. As shown by many authors [108,109], fresh pasture sward has a higher level of these vitamins than preserved fodder; therefore, grazing-based nutrition has a positive effect on their content in milk. Milk from grazing animals is also characterized by an increase in the content of vitamin D3 due to their exposure to UV [105,[110][111][112][113]. Some investigations have shown a close relationship between the contents of β-LG and fat-soluble vitamins. ...
Article
Full-text available
The aim of the study was to present a review of literature data on the antioxidant potential of raw milk and dairy products (milk, fermented products, and cheese) and the possibility to modify its level at the milk production and processing stage. Based on the available reports, it can be concluded that the consumption of products that are a rich source of bioactive components improves the antioxidant status of the organism and reduces the risk of development of many civilization diseases. Milk and dairy products are undoubtedly rich sources of antioxidant compounds. Various methods, in particular, ABTS, FRAP, and DPPH assays, are used for the measurement of the overall antioxidant activity of milk and dairy products. Research indicates differences in the total antioxidant capacity of milk between animal species, which result from the differences in the chemical compositions of their milk. The content of antioxidant components in milk and the antioxidant potential can be modified through animal nutrition (e.g., supplementation of animal diets with various natural additives (herbal mixtures, waste from fruit and vegetable processing)). The antioxidant potential of dairy products is associated with the quality of the raw material as well as the bacterial cultures and natural plant additives used. Antioxidant peptides released during milk fermentation increase the antioxidant capacity of dairy products, and the use of probiotic strains contributes its enhancement. Investigations have shown that the antioxidant activity of dairy products can be enhanced by the addition of plant raw materials or their extracts in the production process. Natural plant additives should therefore be widely used in animal nutrition or as functional additives to dairy products.
... Another study by Bergamo et al. investigated the difference between organic and conventional Italian dairy products (from both buffalos and cows) [56]. In terms of the milk fat composition, the amounts of fatty acids were measured to compare the certified organic buffalo milk with that produced in the conventional system (Table 4). ...
Article
Full-text available
The main objective of this review is to summarize the compositional characteristics and the health and functional properties of Mediterranean buffalo milk and whey derived from mozzarella cheese production. Several studies have investigated the composition of buffalo milk and in particular its fat, protein, and carbohydrates contents. These characteristics may change depending on the breed, feeding regime, and rearing system of the animals involved in the study, and also with the seasons. In particular, buffalo milk showed a higher nutritional value and higher levels of proteins, vitamins, and minerals when compared to milks produced by other animal species. Additionally, buffalo milk contains beneficial compounds such as gangliosides that can provide antioxidant protection and neuronal protection, and can improve bone, heart, and gastrointestinal health in humans.
... Hence, the difference in the PUFA content could have been affected by the feed given. In this study, conventional milk contained higher PUFA content than that of organic milk, in contrast to the high PUFA contents reported in other studies (Jahreis et al., 1996;Bergamo et al., 2003). However, the present study presented the total PUFA, whereas referenced studies specifically reported the CLA content. ...
Article
Full-text available
This study aimed to determine the effects if ambient temperature (Ta), relative humidity (RH), and temperature-humidity index (THI) on milk production parameters such as milk yield, fat, protein, milk urea nitrogen (MUN), and lactose. A total of fifty (50) mid-lactating Korean Holstein cows (144-150 days postpartum) were randomly assigned to two groups in equal numbers (n = 25) according to the type of diet received: conventional feed, a mixture of 56: 44 ratio of roughage and concentrate mix, and organic feed containing 100% organic roughage. Temperature, RH, and THI were recorded daily and averaged monthly. Conventional group showed higher dry matter intake throughout the experiment and thus, showed higher total milk yield and milk composition such as milk fat, protein, and lactose content than organic milk. Milk of the conventional group showed higher polyunsaturated fatty acid concentration. Highest milk yield was observed in September (21.7℃, 82.4%RH) in conventional group (27.69 kg·day-1) and in June (21.4℃, 72.9%RH) in organic group (14.31 kg·day-1). In conventional group, milk yield was positively correlated with Ta and THI, and milk protein was negatively correlated with Ta, RH, and THI. In organic feeding, only the MUN among milk composition parameters showed a significant correlation where it showed a negative correlation with Ta, RH, and THI. Conventional feeding showed significantly higher milk yield, fat, protein, and lactose than organic feeding throughout the experiment, although, organic feeding showed to be less likely affected by Ta, RH, and THI than the conventional feeding.
... More specifically, a reduction in the concentration of SFA and in the atherogenic index was demonstrated similarly to the organic milk FA results of all ruminant species, while increased levels of PUFA and MUFA were observed in organic Halloumi cheese, as compared with conventional ones that were collected throughout the year, a result that is line with the results observed in organic cow and goat milk. Organic Halloumi cheese had increased content of 18-C FA, including OA, VA, RA, LA, and ALA, agreeing with the results of Prandini et al. [50] and Bergamo et al. [51], who reported increased proportions of VA, ALA, and RA in organic Grana Podano and Mozzarella cheeses, respectively. Furthermore, the seasonal variation in FA composition of retail Halloumi cheese was found in the present study, similar to those that were observed in bovine and caprine milk. ...
Article
Full-text available
The present work aimed to evaluate the effect of farming practices and season on the fat and protein content and fatty acid (FA) profile of milk and Halloumi cheese produced in Cyprus. Over a year, raw bulk-tank milk samples from cow, goat, and sheep farms were collected seasonally from all organic (11) and representative conventional (44) dairy farms, whereas Fresh Halloumi cheese samples were collected monthly from retail outlets (48 organic and 48 conventional samples in total). The different farming practices did not affect the milk fat content of ruminants, while protein levels were decreased in organic bovine and caprine milk. Under organic farming practices, milk and cheese contained increased values of total mono-unsaturated FA (MUFA) and poly-unsaturated FA (PUFA), and specific FA, such as oleic, conjugated linoleic, linoleic, and α-linolenic acids. Total saturated FA (SFA) levels were particularly decreased in organic samples and, consequently, the atherogenic indices of milk and cheese were decreased. Season influenced milk and Halloumi cheese FA profile; spring samples had lower SFA and higher PUFA and MUFA concentrations. Overall, the organic farm practices improved the lipid profile of milk and Halloumi cheese, which is more likely attributed to the different feeding strategies applied in organic dairy farms.
... This echoes the finding mentioned in Section 2.1 that the CLA level in grass-fed Alentejana cattle muscle is higher than that in concentrate-fed cattle. It is also consistent with the finding in Italy that certified organic milk and other dairy products contain significantly higher levels of CLA and fat-soluble vitamins than conventional ones (Bergamo et al., 2003). ...
Book
Full-text available
Traditional foods, diets and food systems play an important role in people’s nutritional status. As the best products of traditional food systems, geographical indication (GI) foods have a great potential to contribute to healthy diets and curb non-communicable diseases. This paper presents five case studies around the world on the nutritional potential of registered GI foods and explores the link between the production processes and the nutritional composition of the final products. The nutritional characteristics of these foods can be largely attributed to their unique ingredients and production procedures, which are linked to their geographical origins. The paper also discusses the development of GI specifications to maintain and improve nutritional values, the role of GI foods in healthy diets, and the determination of food composition. Finally, suggestions on how to leverage GI foods for healthy diets are provided.
... As demonstrated in sheep, the higher levels of ALA in milk from the grazing group were due to the higher content of ALA in the pasture, as opposed to in alfalfa hay [71]. Thus, grazing is a useful tool for increasing the levels of milk PUFAs [72], as shown in sheep, dairy cows, dairy buffalos, and dairy goats [69,[73][74][75][76]. ...
Article
Full-text available
Milk contains several important nutrients that are beneficial for human health. This review considers the nutritional qualities of essential fatty acids (FAs), especially omega-3 (ω-3) and omega-6 (ω-6) polyunsaturated fatty acids (PUFAs) present in milk from ruminant and non-ruminant species. In particular, the impact of milk fatty acids on metabolism is discussed, including its effects on the central nervous system. In addition, we presented data indicating how animal feeding—the main way to modify milk fat composition—may have a potential impact on human health, and how rearing and feeding systems strongly affect milk quality within the same animal species. Finally, we have presented the results of in vivo studies aimed at supporting the beneficial effects of milk FA intake in animal models, and the factors limiting their transferability to humans were discussed.
... Pasture-raised meat and dairy also have more favorable fatty acid compositions compared to their feedlot-fed counterparts (Daley et al., 2010;Benbrook et al., 2018). Pastureraised meat and dairy is generally lower in saturated fat and cholesterol, and contains more conjugated linoleic acid (CLA) and ω-3 fatty acids compared to feedlot-finished counterparts (Bergamo et al., 2003;Daley et al., 2010;Villeneuve et al., 2013;Coppa et al., 2019). It is often stated that ω-3 fatty acids are present in such modest amounts in pasture-raised beef that any difference between pasture-raised vs. feedlot-fed beef is not of biological relevance. ...
Article
Full-text available
While commission reports and nutritional guidelines raise concerns about the effects of consuming red meat on human health, the impacts of how livestock are raised and finished on consumer health are generally ignored. Meat and milk, irrespective of rearing practices, provide many essential nutrients including bioavailable protein, zinc, iron, selenium, calcium, and/or B12. Emerging data indicate that when livestock are eating a diverse array of plants on pasture, additional health-promoting phytonutrients—terpenoids, phenols, carotenoids, and anti-oxidants—become concentrated in their meat and milk. Several phytochemicals found in grass-fed meat and milk are in quantities comparable to those found in plant foods known to have anti-inflammatory, anti-carcinogenic, and cardioprotective effects. As meat and milk are often not considered as sources of phytochemicals, their presence has remained largely underappreciated in discussions of nutritional differences between feedlot-fed (grain-fed) and pasture-finished (grass-fed) meat and dairy, which have predominantly centered around the ω-3 fatty acids and conjugated linoleic acid. Grazing livestock on plant-species diverse pastures concentrates a wider variety and higher amounts of phytochemicals in meat and milk compared to grazing monoculture pastures, while phytochemicals are further reduced or absent in meat and milk of grain-fed animals. The co-evolution of plants and herbivores has led to plants/crops being more productive when grazed in accordance with agroecological principles. The increased phytochemical richness of productive vegetation has potential to improve the health of animals and upscale these nutrients to also benefit human health. Several studies have found increased anti-oxidant activity in meat and milk of grass-fed vs. grain-fed animals. Only a handful of studies have investigated the effects of grass-fed meat and dairy consumption on human health and show potential for anti-inflammatory effects and improved lipoprotein profiles. However, current knowledge does not allow for direct linking of livestock production practices to human health. Future research should systematically assess linkages between the phytochemical richness of livestock diets, the nutrient density of animal foods, and subsequent effects on human metabolic health. This is important given current societal concerns about red meat consumption and human health. Addressing this research gap will require greater collaborative efforts from the fields of agriculture and medicine.
... Regarding human health, carotenoids are important antioxidants and have preventative effects for various diseases like cardiovascular and eye disease, and certain cancers (C oultate, 2002). Using singlet oxygen and lipoperoxides β-carotene and retinol can prevent and limit milk fatty acid oxidation (Bergamo et al., 2003). As a result, carotenoids can improve oxidative stability of milk since they are characterized by antioxidative activity (Granelli et al., 1998). ...
Article
Full-text available
The aim of this study was to determine concentrations of retinol, β-carotene, lutein and zeaxanthin in Jersey milk during different seasons and their correlation with milk colour parameters. During a sixmonths period the Jersey cows (n=77) were kept free-stall and fed with total mixed ratio (TMR; farm season), for the next three months the cows were kept for four hours on pasture and the rest of the day free-stall fed with TMR (transition season), and for the remaining three months they were kept predominantly on pasture (grazing season). A bulk milk samples (200 mL) were collected during the last week of each month in the period between May 2018 and April 2019. Retinol and carotenoids concentrations in cow milk were quantified using high performance liquid chromatography, while milk chemical composition was analysed by a MilkoScan FT 120 infra-red analyser. The season significantly (P<0.05) affected chemical composition of milk, and the highest (P<0.05) content of milk fat, protein and non-fat dry matter was found during the farm season. Retinol, β-carotene, lutein and zeaxanthin concentrations (µg/100 mL) were as follows: 2.56±0.29, 4.15±0.27, 4.43±0.40 and 0.97±0.04. Lutein and retinol concentrations in Jersey milk were affected (P<0.05) by the season. The highest lutein concentration was found during the grazing season, while the farm season yielded the highest retinol concentration. Moderate and positive correlations (P<0.05) were found between β-carotene and lutein concentrations and colour parameter b*, resulting in a more intense yellow colour i.e. high values of colour parameter b*. The obtained results suggest that milk colour could be used to estimate carotenoid concentrations in milk
... Poly-unsaturated fatty acids (PUFA) in OCB constituted of 3.44% by weight of the total fatty acids and the main poly-unsaturated fatty acids were linoleic acid (18:2) and α-linolenic acid (18:3) accounting for 1.85 and 1.59% by weight of the total fatty acids. Therefore, it is remarkable that higher levels of CLA and omega 3 fatty acids in OCB were found in this study, which they have been reported before in organic butter (Bergamo et al. 2003). Today, health authorities normally recommend a higher intake of these fatty acids as they are considered important for normal growth and development and for prevention of a number of diseases like hypertension, diabetes, cancer, and coronary heart disease. ...
Article
Full-text available
In this study, the compositional, rheological, thermal and textural properties of omega-3 cow's butter (OCB), conventional cow's butter (CCB) and sheep’s butter (SB) were evaluated. The fatty acid composition of SB showed a relatively high content of the short chain fatty acids (SCFA) compared with that of cow's butters and higher levels of CLA and omega 3 fatty acids in OCB were observed. Regarding to the firmness, at refrigeration temperature (5 C), SB was much firmer than CCB and OCB, but as a function of temperature, it was softened much quicker. However, at temperatures around 18 C it was already softer than the latter. From dynamic rheological data, it was found that butter samples display solid-like viscoelastic behavior since the values of G׳ were much higher than those of G ″with a low dependence on frequency. The values of G׳ and G ″also decreased in butters containing more percentage of unsaturated fatty acids. The temperature effect on the viscosity followed an Arrhenius-type relationship and OCB had a less activation energy than others, indicating that the butter containing high SCFA was more sensitive to temperature changes. Through differential scanning calorimetery, the thermal behavior of the butters during melting was analyzed.
... in the milk and mozzarella cheese obtained with the conventional system 5.5 and 6.2 mg/g fat respectively) [16]. ...
Article
Full-text available
Due to a variety of positive effects on human health, conjugated linoleic acid (CLA) including geometric and positional isomers of linoleic acid, which is omega-6 essential fatty acid, has gained importance in recent years. Although there are many food items containing CLA, meat, milk and dairy products derived from ruminant animals are richer in terms of CLA. These products are the basis of human diet. Although there are studies performed abroad on CLA contents of various milk and dairy products and the factors affecting them, there are only a few compilations about CLA in Turkey. The conducted studies particularly intended for increasing the CLA in milk and milk products is not sufficient in numbers and a gap exists about this issue.
... On decreasing order, palmitic (C16I:0), oleic (C18I:1 n-9cis), myristic (C14I:0) and stearic (C18I:0) fatty acids were the most concentrated in all treatments, consistent with the trend observed by Romano et al. (2011) when evaluating MBC. Conversely, (Bergamo et al., 2003) and Martini et al. (2016) observed a different order; C16I:0 > C18I:1 > C18I:0 > C14I:0. Among the SFA, butyric (C4I:0, P = 0.012), palmitic (C16I:0, P = 0.014) and behenic acids (C22I:0, P = 0.023) decreased linearly with the inclusion of cow milk. ...
Article
Full-text available
The shortage of milk at certain times of the year leads to adulteration of buffalo mozzarella, and these frauds alter the composition of milk and buffalo derivatives. This study describes the dynamics of the adulteration on the nutritional quality of mozzarella. Mozzarella was produced from buffalo milk incorporated with cow milk at 0, 10, 20, 30, 40 and 50% (v/v). The chemical composition, fatty acids profile and cholesterol content of the cheeses were evaluated. The results showed that the fat and protein contents of buffalo cheeses decreased with the addition of cow milk. Furthermore, C4:0, C16:0, C22:0 and C16:1 fatty acids decreased while C8:0 and C10:0 acids fatty acids increased. The most dramatic observation was the elevation of the cholesterol content when cow milk was added. The altered content of short-chain saturated fatty acids and cholesterol content, due to the addition of cow milk to buffalo milk for mozzarella production, modified the nutritional indices. The addition of cow milk to buffalo milk for mozzarella production altered the content of short-chain SFA and the cholesterol content, thereby modifying the nutritional indices.
... According to [12], organic food products are more balanced in terms of the fatty acid composition. Similar data are reported in [13], indicating an improved fat-acid composition of Italian organic sour-milk products compared to traditional. However, the cited study considers mainly dairy products and eggs, not confectionery. ...
Article
Full-text available
This paper reports two cake formulations, "Kosmyk" and "Lunik", created by using the principles of the HACCP system, which make it possible to control the safety of devised flour-based products prepared from organic raw materials. The "Kosmyk" cake formulation includes such organic raw materials as rice flour, milled ginger, lemongrass powder, coconut sugar, butter, and sea buckthorn oil, chicken egg mélange, chokeberry jam. The "Lunik" cake formulation includes rice flour in combination with spelt flour, lemongrass powder, coconut sugar, butter, and sea buckthorn oil, chicken egg mélange, organic blackberry jam. The devised products have high organoleptic properties, confirmed by the relevant research. The microbiological and toxicological indicators of the finished products safety have been defined. They do not exceed permissible limits. Since the fat base has been replaced in the developed samples compared to the control formulation, the fatty acid composition of the products has been investigated. The content of saturated fatty acids in both samples decreased by almost twice, whereas the content of monounsaturated fatty acids increased by 1.78 times in the "Kosmyk" sample, and by 1.8 times in the "Lunik" sample. The content of polyunsaturated fatty acids increased by 2.08 times in both samples. The products' fatty acid composition was compared to the composition of "perfect lipid". A block-diagram of production has been constructed, which serves the basis for analysis of hazardous factors. The hazardous factors in the production of flour confectionery products have been analyzed. It has been proposed to use daily safety sheets. The ranking system has been developed to select suppliers. These results indicate that the use of organic raw materials in the production of cakes makes it possible to expand the existing range of flour-based confectionery products. Adding unconventional oils to the lipid base of a product allows the improvement in the fat-acid composition. The obtained results could be applied by the confectionery industry to manufacture new products and to implement a food safety management system
... As far as nutrition is concerned, appropriate ratios and proportions of specific groups of acids in products are of special importance. The n-6:n-3 PUFA ratio is especially important for people's health, and it should be within the range 1 to 4, according to BergaMo et al. (2003). In the research conducted, the n-6:n-3 PUFA ratio in sheep cheeses was within the range of the recommended feeding standards. ...
Article
Full-text available
The aim of the study was to determine the chemical composition of cheeses made with traditional methods in terms of the concentrations of bioactive components.
... Many authors (Shingfield et al. 2005, Nozière et al. 2006 indicate that green pasture forage has higher levels of vitamin E and provitamin A than preserved fodders, and for this reason pasture feeding positively influences their content in milk. As grazing animals are exposed to UV rays, the amount of vitamin D3 increases as well (Bergamo et al. 2003, Butler et al. 2008, Kuczyńska et al. 2011, Gabryszuk et al. 2013. Our research also showed significant seasonal differences in favour of the spring/summer period, when the cows were in the pasture. ...
Article
Full-text available
Aim of the study was to compare the content of selected bioactive whey proteins and lipophilic vitamins, which largely determine the bioactive status of milk, in milk obtained from local breeds of cows raised in Poland (Polish Red, White-Backed and Simmental) and Polish Holstein-Friesian cows. Basic chemical composition and content of selected bioactive compounds (β-lactoglobulin, α-lactalbumin, lactoferrin, bovine serum albumin, and vitamins: E, A, D3 and β-carotene) in 550 milk samples were analysed. The milk produced by local breeds proved to be a more valuable source of whey proteins and lipophilic vitamins than that of the Polish Holstein-Friesians. It was distinguished by its content of all bioactive compounds, including those with antioxidant properties, i.e. vitamins E, A and D 3 and β-lactoglobulin, and antimicrobial properties, mainly lactoferrin. Therefore, the milk of cows of local breeds should be considered a valuable material for processing, especially at the level of the farm or small local processing plant, to produce products that are richer in health-promoting compounds. The promotion of milk from local breeds can therefore be an opportunity for the farms that raise them.
... Whilst consumer demand for organic milk is driven by this perception that organic milk is more nutritious than conventional milk, there is some uncertainty whether organic farm production standards affect the intrinsic quality of milk (Średnicka-Tober et al., 2016). Conversely, other studies suggest due to the content of bioactive compounds, aroma and flavour characteristics from high biodiversity organic pastures with numerous species of grasses, legumes and herbs, organic dairy products have special health benefits (Bergamo et al., 2003;Brodziak et al., 2018;Ellis et al., 2007;Kuczyńska et al., 2012;Popović-Vranješ et al., 2017). Pasture feeding is obligatory on organic farms often exceeding 180 days, whereas on conventional farms the grazing period usually lasts no longer than 140 days or not at allso called "zero-grazing" systems (Kuczyńska et al., 2012;Commission Regulation (EC) No 889/2008, 2008. ...
Article
Purpose Global demand for organic milk products gives an opportunity to Polish organic farmers and dairies to supply national, European Union and international milk markets. The purpose of this paper is to review the historic and contemporary changes in organic milk production and processing in Poland, in order to identify the main factors of influence and to propose the direction of future market and policy development in the sector. Design/methodology/approach In this study, secondary data from a range of literature sources and databases are analysed. The Lorenz’s concentration ratio is applied to the data derived to evaluate the degree of concentration of certified organic farms in the different regions of Poland and conclusions are drawn as a result. Findings Organic dairy farm operations in Poland are small scale and territorially dispersed. Although there is some evidence of growing supply concentration, Polish processors of organic milk face multiple barriers to development not least a lack of continuity of supplies. Whilst global markets are of interest, the development of alternative, innovative food networks in Poland that focus on provenance, integrity and promoting the special health benefits of organic milk would be of value to the sector, but further cooperation and integration is essential to take advantage of these market opportunities. Originality/value This research underpins the need for appropriate national policies in Poland for the development and actualisation of a dynamic organic milk supply system that delivers value to local, regional and international markets.
... Chemical composition and native microbiota of milk vary from species to species, thus modifying physico-chemical, microbiological and sensory characteristics of the cheeses (Farkye 2004). As a consequence, compared to cheese made using cows' milk, Caciocavallo from buffalos' milk is whiter, due to the lack of beta carotene, and presents a higher fat content (Bergamo et al. 2003). According to the study of Niro et al. (2014), addition of ewes' (18%) or goats' (35%) milk in making Caciocavallo modifies the microbiological profile (due to the different native microbiota), the chemical composition (higher fat content in the presence of ewes' milk), lipolysis and proteolysis during ripening (due to the different casein profile and triglyceride composition of goats' milk). ...
... Milk CLA was significantly higher in the grazing group, according to the results reported by Dhiman et al. [31] in cows, Nudda et al. [32] in sheep and goats, D'Urso et al. [14], Tudisco et al. [15,22,33] and Zicarelli et al. [34] in goats. Bergamo et al. [35] and Secchiari et al. [36] found higher levels of α-linolenic acid in milk from buffaloes housed in a stable but fed fresh forage rather than a total mixed ration. In contrast, Jahreis et al. [37] did not observe differences in milk CLA between grazing and stabled goats. ...
Article
Full-text available
The effect of pasture on the stearoyl-CoA desaturase (SCD) and miRNA 103 expression was evaluated on dairy goats divided into two homogeneous groups (G, grazing, and S, stable). Group S was housed in a stall and received alfalfa hay as forage, while group G was led to pasture. The goats of both the groups received the same amount of concentrate. Milk yield did not differ statistically between the groups. Group G showed significantly higher fat (4.10% vs. 2.94%, p < 0.01) and protein percentage (3.43% vs. 3.25%; p < 0.05) than group S. Among milk fatty acids, group S showed significantly higher levels of saturated fatty acids (SFA) and lower values of mono-unsaturated fatty acid (MUFA). The percentages of polyunsaturated fatty acid (PUFA) were not different between groups even if pasture significantly affected the percentages of C18:3 and total omega 3. In group G, total CLAs were twice than in group S (0.646% vs. 0.311%; p < 0.01) mainly due to the differences in CLA cis9 trans 11 (0.623% vs. 0.304%; p < 0.01). Milk total CLA in grazing group was significantly (p < 0.01) higher in August according to the highest value of both linoleic and α-linolenic acids in the pasture. In grazing animals, SCD expression decreased from April to June, increased in July and decreased again in August, while it was almost unvaried along the trial in group S. By contrast, the expression of miRNA 103 showed a similar trend for both groups, decreasing from April to June, increasing in July and falling down in August. To our knowledge, this is the first observation of the effects of pasture on miRNA expression in milk from ruminant species.
... Chemical composition and native microbiota of milk vary from species to species, thus modifying physico-chemical, microbiological and sensory characteristics of the cheeses (Farkye 2004). As a consequence, compared to cheese made using cows' milk, Caciocavallo from buffalos' milk is whiter, due to the lack of beta carotene, and presents a higher fat content (Bergamo et al. 2003). According to the study of Niro et al. (2014), addition of ewes' (18%) or goats' (35%) milk in making Caciocavallo modifies the microbiological profile (due to the different native microbiota), the chemical composition (higher fat content in the presence of ewes' milk), lipolysis and proteolysis during ripening (due to the different casein profile and triglyceride composition of goats' milk). ...
Article
This paper presents the results of a survey carried out in 68 dairies in southern Italy on the manufacturing processes of traditional Italian Caciocavallo cheese varieties. Following a study of the relevant literature, the various cheesemaking processes were analysed and the implications of different cheesemaking procedures were explored. The manufacturing variations able to influence the organoleptic characteristics of Caciocavallo cheese were milk and rennet types, procedures for curd acidification and stretching, salting and ripening conditions, and smoking treatment. This survey is designed to guide producers and consumers alike with respect to the perceivable effects of manufacturing variants on cheese quality.
Article
Full-text available
Vitamin K2, also known as menaquinone, has become a significant research focus, particularly in fermented products. This study aims to investigate the content of menaquinone‐7 (MK‐7), an essential form of vitamin K, and other fat‐soluble vitamins (A, D, E) during the fermentation of various fermented milk products. The vitamin contents of six fermented milk products were analyzed: two yogurt samples (produced with commercial starter and probiotic starter), two kefir samples (produced with commercial starter and kefir grain), and milk fermented with Lactobacillus acidophilus or Bifidobacterium bifidum. Throughout the fermentation process, continuous pH monitoring was conducted, and fermentation was terminated based on pH levels. Fat‐soluble vitamins and vitamins K1, K2 were extracted from samples taken at specific fermentation periods and quantitatively determined using the reverse phase liquid chromatography (RPLC) method. The developed method was validated according to ICH guidelines. Simultaneously, the microbial content of the samples was analyzed. Among the fermented dairy products analyzed, the highest MK‐7 content (4.82 μg/100 g) was found in the kefir sample produced with kefir grain (KG). The diverse microorganisms in kefir grains necessitated detailed research to explain their role in this complex mechanism. In yogurt samples, the presence of L. acidophilus in the YB sample suggests that this bacterium may be responsible for the observed differences. This is supported by the LA sample, where production with L. acidophilus strain showed an increase from 0.97 to 1.70 at the 20th hour of fermentation. It was noted that the concentration of menaquinone‐7 increased throughout the fermentation period. Given the critical health effects of essential fat‐soluble vitamins and MKs, determining their content in commonly consumed fermented dairy products and understanding the influence of starter cultures, which are potential probiotics, on vitamin production underscores the importance of this research. It is important to highlight the potential of fermented products in nutritional recommendations.
Article
Full-text available
As public awareness of organic food products' advantages for health, social convenience, the environment, and sustainable development has grown, so has their knowledge of their benefits. Gaining understanding of consumer views is crucial for the sector as it continues to grow. The current study was methodically created to assess the strength of the data supporting the benefits of feeding organic foods to health. Foods labelled as organic are produced utilizing only natural fertilizers. The regulations around organic animal production are extensive and impact various aspects such as nutrition, reproduction, housing, medical care, and treatment. Additionally, these foods are not produced using genetically modified pesticides or insecticides. Animals raised in organic farms are given more space to live in than those raised in conventional systems, and they are also required to consume organic feed, straw bedding, and roughage. The fatty acid composition of milk, eggs, and meat is significantly influenced by the animal diet. Breed selection is used in connection to animal health and wellbeing; proper diet, husbandry, and management all contribute to illness prevention and improved animal welfare. Antimicrobial durability is a global public health concern these days, and many international health organizations recognize that it poses a threat to the current health care system. Thus, the market's demand for organic products and their simplicity of use has grown over the past several years, contributing significantly to the economy. Because organic food is healthier and less likely to contain chemicals, many people are beginning to choose it over conventional food. As a result, raising consumer knowledge of the value of organic products and supporting their production is crucial for the growth of organic farming and the production of pure water. The market for organic food products is growing quickly because consumers believe that organic food may be healthier than conventional food and has a superior nutritional profile.
Research
Full-text available
Bu derlemede organik ve konvansiyonel (geleneksel) koşullarda yetiştirilen hayvanlardan elde edilen ürünlerin (et, süt, yumurta vb.) insan sağlığı için esansiyel nitelik taşıyan doymamış yağ asitleri (MUFA, PUFA) içeriklerinin karşılaştırılması amacıyla hazırlanmıştır. Hayvansal ürünlerin doymamış yağ asidi içerik ve miktarları ürün kalitesini ve besleyiciliğini yansıtmakla birlikte organik hayvansal ürünlerin yetiştirme sistemlerine (ekstansif) bağlı olarak daha fazla doymamış yağ asitleri içerdiği ve buna bağlı olarak daha kaliteli ve besleyici olduğu belirlenmiştir. Sürdürülebilir tarım ve hayvancılığın temel taşı olan organik tarım ve bunun ayrılmaz bir parçası olan organik hayvancılık, doğal kaynakları etkin kullanan, çiftlik hayvanlarına doğal davranışlarının tüm hallerini göstermelerine izin veren, organik yemlerle beslenen, verimi artırmak amacıyla hormon, antibiyotik vb. katkı maddeleri kullanılmayan, tüketicilere ürün miktarı ile birlikte daha sağlıklı ürünler sunmayı amaçlamış, çevre dostu bir üretim modelidir.
Chapter
The fat consumption in the human diet is based on the intake of two types of fatty acids, namely, saturated (SFA) and unsaturated (UFA) fatty acids. Unsaturated fatty acids, which are grouped into monounsaturated fatty acid (MUFA) and polyunsaturated fatty acid (PUFA), have been scientifically proven to positively contribute to human health when consumed in a regular diet. However, one of the isomers occurring in the carbon chain, which are called trans fatty acids (commonly “trans fats”), gained specific interest due to their adverse health effects. Trans fatty acids either occur naturally or are the components derived during oil processing such as partial hydrogenation, refining, and deep-fat frying. Since the physicochemical attributes of the fatty acids change when shifting from cis to trans isomerization, trans fats have been widely studied to reveal their impacts on humans. Even though naturally occurring trans fats are considered less harmful than artificial trans fats, the risk of being negatively affected by trans fatty acids in regard to issues such as cardiovascular diseases, diabetes, obesity, several cancers, asthma, allergic reactions, and increased LDL cholesterol is a worldwide medical concern in general. In the last two or three decades, there was a great interest in processed foods such as shortenings, potato chips, margarine, fast food, snacks, and fried foods due to their desirabilities by consumers, but their trans-fat contents made these products to be questioned soon. Today, many countries and organizations have been conducting investigations to limit the maximum amount of trans fats in such processed foods with a high content of fat. This chapter aims to provide further information about the nature, occurrence, and global regulations of trans fatty acids.
Article
The term “organic food” denotes products that have been produced in accordance with the principles and practices of organic agriculture. Organic agriculture and food processing practices are wide ranging and overall seek to foster the development of a food production system that is socially, ecologically and economically sustainable. Organic food is increasingly attracting consumers who are confident that this food has higher nutritional quality, and is safer and more wholesome than conventional products. Scientific evidence of the nutritional superiority of organic food compared to food from conventional methods is limited. However, organic food has an important position within the concept of sustainable development. Since one of Croatia’s goals should be to become a destination for environmentally and socially responsible travellers who in general tend to consume organic food, organic food should find its place within ecotourism and rural tourism. Due to its agro-ecological diversity and natural resources, Croatia possesses great potential for organic food production. Designing a tourism offering which includes organic food would not only contribute to the development of rural areas but would also help to raise the environmental awareness of tourists, thus fostering environmental sustainable development.
Article
Full-text available
The herbal protocols, used instead of hormones in buffalo breeding for reproduction optimisation, do not provide information of their effect on the milk quality of treated animals. This research analysed whether the herbal preparation AyuFertin (Indian Herbs Specialities Pvt. Ltd, Saharanpur), applied in postpartum period for recovering the ovary cycling, had a side effect on the milk composition. The experiment was conducted with buffaloes of the Bulgarian Murrah breed at average age of 50 months during May-June 2019, divided into control (n=6) and experimental (n=7) groups. The experimental buffaloes received AyuFertin orally for three consecutive days at a dose of 3 g/100 kg live weight since the 21st postpartum day. The animals without signs of estrus were treated again after 10 days. The milk samples were collected at test-days, before and after treatments. The fatty acid composition of the milk and Ayufertin was evaluated by gas chromatography-mass spectrometry analysis. Quanti-fication of the identified fatty acids in milk was made by the area normalisation method. In general, the fatty acids composition did not differ after the treatment with AyuFertin. Deviation in the amounts of some fatty acids was established. The content of medium-chain fatty acids such as lauric and carpic was decreased, while the amount of long-chain acids such as 11-hexadecanoic and stearic was in-creased in the experimental group. The main active components of AyuFertin  trienoic acids were not transferred into the milk of treated animals. In conclusion, due to the ability of AyuFertin to affect the fatty acids amount in the milk of treated buffaloes, farmers should strictly follow the manufac-turer’s recommendation for the dose and duration of AyuFertin treatment to avoid negative effects on milk quality.
Article
Full-text available
This study investigated changes in the proximate chemical composition and profiles of fatty acids and volatile compounds of 12 smoked cheeses made from the milk of native Polish cow breeds used in Beskid Niski. Analyses were performed during the shelf life i.e., in the 1st, 21st, 42nd and 69th day of storage. Studies have shown that thanks to smoking and vacuum-packing, the chemical composition of cheese remained stable throughout the whole shelf-life. Up until the 21st day of storage, there were no statistically significant changes in the profile of fatty acids as well as volatile compounds. Changes were observed only after the mentioned storage time. After 21 days, there was a significant (p < 0.05) and steady decrease (up to day 69) in the proportion of odd-chain (by about 36%), branched-chain (by about 17%) and unsaturated fatty acids (by slightly over 1%). Among unsaturated fatty acids (p < 0.05), however, there was a significant increase in the proportion of monounsaturated fatty acids (by 5%) and a decrease in polyunsaturated fatty acids of nearly 12%. Storage lowered (by 47% in the 69th day of storage) the content of the conjugated linoleic acids (CLA), as well as lowered the n6 to n3 fatty acids ratio. During the 69 days of storage, the content of carboxylic acids increased to more than 50%. In the period from the 42nd to 69th day of cheese storage, the content of butyric acid and hexanoic acids increased twofold, whereas that of octanoic acid increased more than tenfold. Fifty-four volatile compounds were identified in the cheese. The largest group was ketones (34%), whose level decreased during storage, with 2-butanone, 3-hydroxy- (acetoin) and 2-butanone predominating. The research found that due to their low odor threshold, carboxylic acids may have negatively affected the flavor profile of the cheese.
Article
Nowadays, there is a strong interest in analytical approaches for assessing organic farming practices. Here, we propose that oxylipins, a group of oxidised metabolites derived from various polyunsaturated fatty acids, could be promising biomarkers for organic milk assessment because their biosynthesis is modulated by both precursor fatty acid availability and physiological or pathological status. Thus, we determined 31 fatty acids, 53 triacylglycerols and 37 oxylipins in one hundred commercial UHT milks by chromatographic methods coupled to mass spectrometry. Of these, 52 milks were conventional (34 whole milk, 11 semi-skimmed milk and 7 skimmed milk) and 48 were organic (31 whole milk, 11 semi-skimmed milk and 6 skimmed milk). Several oxylipins (8-HEPE, 5-HEPE, 11-HEPE, 9-HEPE, 18-HEPE, 9-HOTrE, 13-HOTrE, 12,13-DiHODE and 15,16-DiHODE) could distinguish between organic and conventional milks. Within these oxylipins, arachidonic and linoleic acid derived do not correlate with their fatty acid precursors; therefore these oxylipins could be promising as not only diet-dependent biomarkers for organic milk assessment.
Chapter
The production of organic foods, one of the most important branches of ecological agriculture, has developed rapidly all over the world. In addition to paying attention to sustainable organicproductionmodesandprotectionoftheenvironment,peoplehaveastronginterestin the quality of organic food. Focusing on the nutrition and safety differences of organic and conventional food, a wide range of research in the world has compared conventional and organic agricultural systems. The field of food quality has drawn much attention regarding differences between conventional and organic foods. This chapter aims at assessing past research that focuses on the comparison of the nutrients and contaminants present between organically and conventionally produced agricultural foods.
Article
Full-text available
Introduction. The aim of research was to increase the content of bioactive substances and improving antioxidative properties of organic artisanal cheeses by application the selected organic vegetable additives into manufacture ofcheeses. Materials and methods. In the produced organic cheeses containing selected organic vegetable additives the antioxidant propertied were determined by analyzing the ferric reducing antioxidant power. Series of spectrophotometric measurement were performed to determine the content of polyphenolic substances and other selected bioactive components including: carotenoids, lycopene, chlorophyll, anthocyanins, flavonoids and betalains. Results and discussion. The findings revealed that the antioxidant activity of the tested products ranged from 1.48±0.11 μmol of Trolox/g (variant of control cheese after ripening) to 4.1±0.3 μmol of Trolox/g (cheese containing tomatoes tested after ripening). In turn, the content of total phenolic compounds in cheeses immediately after ripening ranged from 141.51±2.38 mg GAE /100 g (in the control variant) to 289.9±9.9 mg GAE/100 g (in cheese with addition of dried tomatoes). The final products with the addition of broccoli and tomato after refrigerated storage exhibited the highest antioxidant properties in comparison to other tested products. Furthermore, after the maturation process total carotenoids content in the organic cheeses produced with organic carrot and tomato additives correspond to the results of the antioxidant activity assay. Moreover, cheeses containing the dried tomato additives were characterized by the highest acidity associated with the content of lactic acid after ripening (2.33±0.02 g/100 g of cheese) and after refrigerated storage (2.51±0.03 g/100 g of cheese); simultaneously, these products exhibited the highest values of total phenolic contents. The refrigerated storage of cheeses reduced the hardness and adhesion values only in the case of cheeses produced with the addition of onions, while the other variants showed an increase in this parameter after the end of the refrigerated storage. All vegetable additives contributed to an increase in the red color in the cheeses. Conclusions. The tested additives increased the level of bioactive components and antioxidant properties of cheeses after ripening and also positively influenced on their color.
Article
Full-text available
Changes in the contents of retinol, -carotene in plasma, milk and milk fat from 38 Holstein-tocopherol and -tocopherol and -carotene concentration also differed according to sire. The concentrations of all three vitamins in milk and milk fat differed according to sire and stage of lactation. Furthermore, the total secretion of retinol, -carotene into milk (expressed as mg/d) differed with sire and stage of lactation. The quantitative secretion of -carotene from blood into milk followed Michaelis-tocopherol and -tocopherol and -tocopherol and β-carotene is limited in quantity, and is independent of the yields of milk and milk fat. It follows that continuing breeding and management systems that focus solely on increasing milk and milk fat yield will result in a steady dilution in the milk fat of these vitamins and antioxidants important for the immune defence of the cows and oxidative stability of milk products. The genetic variation found offers the possibility of utilizing these variations in breeding systems.
Article
Full-text available
Incubation of Butyrivibrio fibrisolvens with different geometrical isomers of linoleic acid indicated the specificity of the biohydrogenation system for linoleic acid or for a conjugated dienoic acid. cis-9-Octadecenoic acid, trans-9-octadecenoic acid, and trans-11-octadecenoic acid were not hydrogenated by this bacterium. The intermediates and products of biohydrogenation of linoleic acid were identified as a Δ9,11-cis-trans (or trans-cis, or both)-octadecadienoic acid and a mixture of trans-9-octadecenoic acid and trans-11-octadecenoic acid. When different positional isomers of cis-trans-conjugated octadecadienoic acid were incubated, various trans-octadecenoic acids were produced, reflecting the double bond positions of the conjugated diene substrates. The first reaction in the biohydrogenation of linoleic acid by B. fibrisolvens is the isomerization of linoleic acid to the cis-trans (or trans-cis, or both)-conjugated octadecadienoic acid. This intermediate is then hydrogenated to form a mixture of the two trans-monoenoic acids.
Article
Full-text available
Conjugated linoleic acid (CLA) is a potent cancer preventive agent in animal models. To date, all of the in vivo work with CLA has been done with a commercial free fatty acid preparation containing a mixture of c9,t11-, t10,c12- and c11,t13-isomers, although CLA in food is predominantly (80-90%) the c9,t11-isomer present in triacylglycerols. The objective of this study was to determine whether a high CLA butter fat has biological activities similar to those of the mixture of free fatty acid CLA isomers. The following four different endpoints were evaluated in rat mammary gland: 1) digitized image analysis of epithelial mass in mammary whole mount; 2) terminal end bud (TEB) density; 3) proliferative activity of TEB cells as determined by proliferating cell nuclear antigen immunohistochemistry; and 4) mammary cancer prevention bioassay in the methylnitrosourea model. It should be noted that TEB cells are the target cells for mammary chemical carcinogenesis. Feeding butter fat CLA to rats during the time of pubescent mammary gland development reduced mammary epithelial mass by 22%, decreased the size of the TEB population by 30%, suppressed the proliferation of TEB cells by 30% and inhibited mammary tumor yield by 53% (P < 0.05). Furthermore, all of the above variables responded with the same magnitude of change to both butter fat CLA and the mixture of CLA isomers at the level of CLA (0.8%) present in the diet. Interestingly, there appeared to be some selectivity in the uptake or incorporation of c9,t11-CLA over t10,c12-CLA in the tissues of rats given the mixture of CLA isomers. Rats consuming the CLA-enriched butter fat also consistently accumulated more total CLA in the mammary gland and other tissues (four- to sixfold increases) compared with those consuming free fatty acid CLA (threefold increases) at the same dietary level of intake. We hypothesize that the availability of vaccenic acid (t11-18:1) in butter fat may serve as the precursor for the endogenous synthesis of CLA via the Delta9-desaturase reaction. Further studies will be conducted to investigate other attributes of this novel dairy product.
Article
Cholesterol is an important constituent of animal food products and has often been implicated in the etiology of atherosclerosis and coronary heart diseases. Recent reports have, however, shown the possible role of cholesterol oxidation products (COP), rather than cholesterol, in the initiation of atherosclerotic plaque formation. Cholestan-3β,5α,6β-triol and 25-hydroxycholesterol have been reported as the most potent atherogenic agents. Inhibition of HMG-CoA reductase (EC 1.1.1.34) enzyme activity and cholesterol biosynthesis by cholesterol oxidation products has also been thoroughly investigated in cultured cells. Various animal food products, viz meat products, egg products and dairy products (especially butter, butter oil, ghee, cheese etc) have been reported to contain various COP developed during certain processing treatments. The literature on the presence of COP in food products and their cytotoxic and atherogenic effects is reviewed.
Article
Conjugated cis, trans- (trans, cis) oc- tadecadienoic acids of milk fat were isolated by preparative gas liquid chro- matography and preparative thin layer chromatography of their methyl esters. Reductive ozonolysis and partial hydra- zine reduction followed by reductive ozo- nolysis of resulting cis- and trans-mono- ene fractions showed that the conjugated cis, trans- (trans, cis) octadecadienoic acids of milk fat consisted essentially of cis-9, trans-ll-octadecadienoic acid. Gas liquid chromatography fatty acid profiles with 50-m wall-coated open tubular col- umns showed components having the same equivalent chain length as con- jugated trans, trans-octadecadienoic acid and cis, cis-octadecadienoic acid.
Article
During the last decade increasing attention has been given to the role of free radicals in biological oxidations. The subject has been of increasing interest to both the food scientist and the physiologist. Free radical scavengers in the form of both indigenous and added antioxidants are necessary for the successful preservation of food; free radicals are increasingly being implicated in the onset of, among others, ischaemic heart disease and for protection against these diseases it is suggested that the dietary intake of the antioxidant vitamins should be increased especially for diets high in polyunsaturated fats. 1,2 Convenience and snack foods which absorb substantial amounts of frying oils are being increasingly consumed. Since poly-unsaturated fatty acids are particularly susceptible to oxidation by free radicals during the storage, cooking and frying of foods, the potential risk of exposure to lipid degradation products' is likely to have increased. In foods the non-enzymic and lipoxygenase catalysed oxidation of polyunsaturated fatty acids, β-carotene and vitamin A can result in the loss of essential nutrients and the development of off-flavours.
Article
We previously isolated and identified a mixture of isomeric derivatives of c-9,c-12-octadecadienoic acid (linoleic acid) containing a conjugated double-bond system (designated CLA) in extracts of grilled ground beef. Synthetically prepared CLA was effective in partially inhibiting the initiation of mouse epidermal carcinogenesis by 7,12-dimethylbenz[a]anthracene. We now report that CLA is present in various natural and processed cheeses. A capillary GC/reversed-phase HPLC method was developed that separated nine CLA isomers from samples. Among the dairy products tested, the CLA content ranged from 28.3 ppm (raw whole milk) to 1815 ppm (Cheese Whiz), whereas grilled ground beef contained 994 ppm. Of the isomers, c-9,t-11-, t-10,c-12-, t-9,t-11-, and t-10,t-12-octadecadienoic acids accounted for more than 89% of total CLA, while the c-9,c-11-, t-9,c-11-, c-10,c-12-, c-10,t-12-, and c-11,c-13-octadecadienoic acids were minor contributors. Possible sources and mechanisms of formation of CLA are discussed.
Article
Organic food has been noted in various studies as having similar nutritional value as commercial foods. These studies usually look at the dry ashed concentration and are designed for the food producer. In this study the average elemental concentration in organic foods on afresh weight basis was found to be about twice that of commercial foods.
Article
Conjugated dienoic derivatives of linoleic acid (CLA), shown to be anticarcinogenic in several animal models, are present in many natural food sources. However, few quantitative data on CLA in food are available. An improved method for quantifying CLA was developed. The method was used to produce a data base of more than 90 food items including meat, poultry, seafood, dairy products, plant oils, and infant and processed foods. The principal dietary sources of CLA are animal products. In general, meat from ruminants contains considerably more CLA than meat from nonruminants, with veal having the lowest and lamb the highest (2.7 vs 5.6 mg CLA/g fat). Foods derived from nonruminant animals were far lower in CLA content except for turkey. Seafood contained low amounts of CLA, ranging from 0.3 to 0.6 mg CLA/g fat. By contrast dairy products (milk, butter, and yogurt) contained considerable amounts of CLA. Natural cheeses were also high in CLA. Among cheeses, those which were aged or ripened more than 10 months had the lowest CLA content. CLA concentrations in an assortment of processed cheeses did not vary much (avg 5.0 mg CLA/g fat). Plant oils contained far less CLA, ranging from 0.1 mg CLA/g fat (coconut oil) to 0.7 mg CLA/g fat (safflower oil). Processed, canned, and infant foods were comparable in CLA content to similar unprocessed foods. Values for foods that contained beef, lamb, and veal were generally high in CLA. However the c-9,t-11 CLA isomer, believed to be the biologically active form, tended to be lower in cooked meats. In animal and dairy products the c-9,t-11 CLA isomer accounted for 75 and 90%, respectively, of the total CLA; in plant oils less than 50% of the total CLA was the c-9,t-1 I CLA isomer. The results show that considerable differences occur in the CLA content of common foods and indicate the possibility of large variations in dietary intakes of CLA.
Article
During one year's period bulk milk samples were collected monthly from three different types of farms: 1. conventional farming, indoor feeding with silages throughout the year. 2. conventional farming, grazing during summer season, 3. ecological farming, grazing during summer season. The milk protein, fat and ash contents were significantly lower in ecologically kept dairy cows. The highest percentage of saturated fatty acids was found in the indoor group, whereas the trans fatty acid and linolenic acid contents were significantly higher in the ecological group. Dairy products are major sources of conjugated linoleic acid (anticarcinogens). There were enormous differences between the indoor group (0.34%) and the ecological group (0.80%). During the year, the most impressive variations were registered for the cholesterol‐raising palmitic acid. The benefits for the consumer: low content of cholesterol‐raising fatty acids, high content of cholesterol‐lowering fatty acids and high percentage of anticarcinogenic fatty acids, cannot be realized by one system of farm management.
Article
To investigate the relation between selected micronutrients and breast cancer risk, we conducted a case-control study of breast cancer between June 1991 and April 1994 in 6 Italian areas. The study included 2569 women admitted to the major teaching and general hospitals of the study areas with histologically confirmed incident breast cancer and 2588 control women with no history of cancer, who were admitted to hospitals in the same catchment areas for acute, non-neoplastic, nongynecological conditions unrelated to hormonal or digestive tract diseases or to long-term modifications of the diet. Dietary habits, including alcoholic beverage consumption, were investigated using a validated food frequency questionnaire, including 78 foods or food groups, several types of alcoholic beverages, some “fat intake pattern” questions and some open sections for foods consumed frequently by the subject and not reported in the questionnaire. To control for potential confounding factors, several multiple logistic regression models were used. When major correlates, energy intake and the mutual confounding effect of the various micronutrients were taken into account, beta-carotene, vitamin E and calcium showed a significant inverse association with breast cancer risk. The estimated odds ratios of the 5th quintile compared to the lowest one were 0.84 for beta-carotene, 0.75 for vitamin E and 0.81 for calcium. No significant association emerged for retinol, vitamin C, thiamin, riboflavin, iron and potassium. Our results suggest that a diet rich in several micronutrients, particularly beta-carotene, vitamin E and calcium, may be protective against breast cancer. © 1996 Wiley-Liss, Inc.
Article
Total conjugated linoleic acid (CLA) concentrations increased 1.32 fold in salted and 1.27 in unsalted butter but did not alter the ratio of 9-cis 11-trans to total CLA. Nonfat yogurt showed an increase in CLA content with processing (5.25 mg total CLA/g fat) compared to unprocessed raw material (4.40 mg CLA/g fat). No changes in CLA content was observed in processed dairy products such as lowfat yogurt, regular yogurt, lowfat and regular ice cream, sour cream or cheeses such as Mozzarella, Gouda and Cheddar. Storage did not affect CLA concentration in any products suggesting that CLA is a stable component.
Article
This review is concerned with the summary and evaluation of the results from more than 150 investigations comparing the quality of conventionally and organically produced food or of foods produced with the aid of different fertilisation systems. Cereals, potatoes, vegetables, fruits, wine, beer, bread, cakes and pastries, milk, meat, eggs and honey, as well as products made from them, have been included in the review. Most of the studies evaluated are physico-chemical investigations of concentrations of desirable and undesirable ingredients, pesticide residues, contaminants, sensory analyses and feed experiments with animals. Nutritional studies in humans and experiments which used holistic methods of analysis are also included. Since different methods of sampling were used in the investigations, a summary evaluation of individual results is extremely difficult. Even when the sampling methods are of the same type, a great many factors have to be taken into consideration which are not directly related to the production system but which do influence food quality to a large degree. Despite the heterogeneity of the sample material, some differences in quality between products from conventional and organic farming or foods produced with the aid of different fertilisation systems have been identified. © 1997 SCI
Article
The amounts of protein-bound carbonyls (PC), malondialdehyde, (MDA) and the tocopherolquinone/ tocopherol ratio (TQ) were used as markers to evaluate the oxidative damage during manufacture. Their concentrations were determined in 11 Italian cheese varieties produced with different curd heat treatments. A positive correlation between heat intensity and oxidative damage was found (p < 0.05). No correlation was seen between ripening time and oxidation extent in differently ripened Grana Padano cheese. Positive correlation between heating and TQ and PC levels was found (p < 0.001 and 0.05, respectively) in Grana Padano cheese produced with milk pasteurized at 58, 68, or 72 °C. Pasteurization ad curdling steps, during mozzarella cheesemaking, highly contributed to TQ yield.
Article
The conjugated linoleic acid (CLA) concentration of a variety of processed cheese products ranged between 3.2 to 8.9 mg/g fat. Processing cheddar cheese at temperatures of 80°C and 90°C under atmospheric conditions increased (p < 0.05) CLA content, while processing under nitrogen (70°C, 85°C) had no effect. Increasing concentrations of whey protein concentrate (WPC) and its low molecular weight (LMW) fraction from 0 to 6% increased CLA formation. Six percent WPC and LMW fraction produced a 35% and 19% increase in CLA concentration, respectively, compared to processed cheese. The high molecular weight fraction of WPC did not increase CLA concentration. These results suggest that processing conditions and whey components play a role in CLA formation in processed cheese.
Article
This study investigated the effect of fat fractionation on the conjugated linoleic acid (cis-9, trans-11-C18 : 2) content of bovine milk fat. Anhydrous milk fat was fractionated into hard and soft fractions using controlled cooling and agitation. Fractionation of milk fat pre-melted at 60°C using a temperature programme of 33–10°C and a cooling rate of 0.58°C h−1 yielded a soft fraction containing 63.2% more conjugated linoleic acid (2.22 g 100 g−1 FAME), which was also enriched in polyunsaturated fatty acids and vaccenic acid (trans-11-C18 : 1) compared with the parent fat. Agitation following fractionation was found to have a negative effect on the conjugated linoleic acid content of the soft fraction. Refractionation of the soft fraction did not increase the yield of conjugated linoleic acid. The conjugated linoleic acid and trans fatty acid content of 26 selected food products ranging in milk fat content from 0 to 100% is reported. Conjugated linoleic acid concentrations ranged from 0 to 16.2 mg g−1 fat and were generally lower than the trans fatty acid content which ranged from 0 to 155.7 mg g−1 fat. Spreads containing vegetable oils contained higher trans fatty acid and lower conjugated linoleic acid contents than milk fat-containing products. This study highlights that a milk fat fraction enriched in conjugated linoleic acid may be achieved by dry fractionation.
Article
Changes in the level of conjugated linoleic acid (CLA) in processed cheese at different steps in the processing line were evaluated. CLA was found to increase from 9·5 mg g−1 of fat in the raw ingredients to 10·7 mg g−1 of fat in the finished product without apparent changes in the isomer distribution. More than 75% of the CLA was found as the purportedly biologically active isomer (c-9, t-11).
Article
In the present study we describe a high-performance liquid chromatographic method for the simultaneous determination of alpha-, beta-, gamma- and delta-tocopherol, cis and trans isomers of retinol, and total carotenes in different Italian cheeses. The method involves sample extraction and saponification followed by normal-phase high-performance liquid chromatography (HPLC). Monitoring of the absorbance and fluorescence is achieved using a programmable spectrophotometer and a programmable spectrofluorometer connected in series. The proposed method, which has the advantage of being able to evaluate simultaneously the fat-soluble vitamins considered by us in this work, has been applied to some Italian cheeses (Percorino romano, Taleggio, Provolone, and Caciotta) and milk samples (cows', goats', and sheep milk). The HPLC analytical procedure provides excellent reproducibility of results and is less subject to interferences from the sample matrix than wet chemical techniques. These factors combine to make the simultaneous determination of alpha-, beta-, gamma-, and delta-tocopherol, cis and trans isomers of retinol, and total carotenes by HPLC a practical technique for routine quality control and chemical and nutritional research applications.
Article
This paper reviews some of the recent scientific literature that relates nutritional management to protein concentration in the milk of dairy cows. Nutritional management of the dairy cattle was organized under the headings of nutrition and body condition before calving, forage to concentrate ratio, type and treatments of forage, dietary fibre, dietary protein, dietary amino acid supplementation, dietary fat, dietary carbohydrates, concentrate composition, vitamins, feed additives, and feeding frequency. The level of feeding and rate of liveweight change prior to calving within "normal" limits seems to have relatively little effect on milk yield and composition. Cows which are thin at calving, are biologically more efficient because they produce more milk directly from food rather than from mobilization of body reserves. Increasing the forage content of the diet leads to increased milk fat and depressed milk protein as well as milk yield, and vice versa. Modification of forage type and the treatments of forage seem to exert a relatively weak effect on milk composition. Increasing neutral detergent fibre (NDF) concentration of the diet from 25% to 37% on dry matter (DM) basis corresponds to a linear decrease in milk production, milk protein and a linear increase in the fat content of milk. When data were analysed by the source of roughage, a significant interaction of effects was found between NDF content of the diet on milk yield. Increasing the protein concentration of the diet up to 22% was found to raise milk yield and milk fat concentration, but an increase beyond that level had no consistent effect. A moderate amount of undegradable protein, however, can improve the milk yield and milk protein content of high-lactating cows. Milk protein concentration may be improved by various combinations of ruminally protected methionine and lysine if these amino acids are limiting in the diet. The inclusion of free lipids in diets generally increases the milk yield, but decreases milk protein concentration. By-pass lipids improve milk yield. Levels of dietary fat above 6-7 per cent lead to a depression of both total milk yields and fat and protein content. The source of carbohydrate in the concentrate has little effect on milk production when the concentrates are of similar metabolizable energy (ME) content. Dietary beta carotene has no significant effects on milk production or milk components, while vitamin A may be more effective. Niacin supplementation may correct a milk protein depression induced by dietary oil.(ABSTRACT TRUNCATED AT 400 WORDS)
Article
This article gives an overview of the current state of knowledge on the cancer preventive potential of carotenoids. Numerous retrospective and prospective epidemiological studies have shown that a high intake of carotenoid-rich fruits and vegetables is associated with a decreased risk of cancer at a number of common sites. For several other cancer sites, however, the epidemiological evidence is not very consistent. A number of mechanisms for the cancer preventive properties of carotenoids have been proposed. Conversion to retinol, possibly in posthepatic tissues, would allow an effect on cellular differentiation and proliferation, and on cell-to-cell communication. Antioxidant functions could prevent free radical-induced damage to cellular DNA and other macromolecules. Immunomodulatory effects could enhance immune surveillance in tumorigenesis. In addition, non-retinol-mediated effects of carotenoids on metabolism of carcinogens and cell-to-cell communication have been shown. Observational epidemiology cannot resolve whether associations are due to a specific carotenoid, or to an associated factor in fruits and vegetables, whereas interpretation of animal studies is hampered by uncertainties in extrapolation between species, more so because the metabolism of carotenoids in most animals differs notably from that in humans. Human intervention studies on biomarkers related to cancer risk and on cancer incidence are, therefore, necessary. Human intervention studies performed so far suggest that beta-carotene can affect carcinogenesis, though not at all stages and not at all cancer sites. Implications for future human intervention research are discussed.
Article
Twenty-eight lactating cows were used to study the effects of different diets and different dietary regimens on the variation of cis-9,trans-11-octadecadienoic acid in milk. Cows were divided into three groups and assigned to dietary treatments differing in the ratio of forage to concentrate. The control group was fed a diet with an average ratio of forage to concentrate of 50:50. The two trial groups were fed a trial diet either in restricted or nonrestricted amounts. Variation of cis-9,trans-11-octadecadienoic acid in milk was substantial (2.5 to 17.7 mg/g of fat). Cows fed restricted amounts of the trial diet, which contained a lower forage to concentrate ratio than did the control diet, exhibited, on average, the highest concentration (11.28 mg/g of fat). For cows fed for ad libitum consumption, the trial diet did not differ significantly from the control diet (6.6 vs. 5.0 mg/g of fat). The concentration of cis-9,trans-11-octadecadienoic acid and trans-11-C18:1 was positively correlated. Therefore, conjugated linoleic acid in bovine milk, if considered to be beneficial, could be increased through a suitable dietary regimen.
Article
The objective of this research was to determine the content of conjugated linoleic acid, an anticarcinogen, in dairy products. Fifteen cheeses, three fermented dairy products (other than cheeses), and four fluid milk products (two brands for each product) were included in the survey. Total lipids, fatty acids, protein, moisture, and titratable acidity were also measured to determine the relationship between the content of these constituents and conjugated linoleic acid content. The conjugated linoleic acid content of cheeses ranged from 3.59 to 7.96 mg/g of lipid. Blue, Brie, Edam, and Swiss cheeses had significantly higher conjugated linoleic acid content than the other cheeses. Sharp Cheddar cheeses tended to have higher conjugated linoleic acid content than the medium Cheddar cheeses, but the increase was not significant. The conjugated linoleic acid content of the other fermented dairy products ranged from 3.82 to 4.66 mg/g of lipid, and cultured buttermilk had the highest content. The conjugated linoleic acid contents of four fluid milks ranged from 3.38 to 6.39 mg/g of lipid and were not significantly different from one another. Multiple linear regressions of conjugated linoleic acid content and the total fatty acid content indicated a relationship between conjugated linoleic acid content and the content of precursors and intermediates of conjugated linoleic acid formation, including linoleic and oleic acids.
Article
Conjugated linoleic acid (CLA), a naturally occurring anticarcinogen found in dairy products, is an intermediary product of ruminal biohydrogenation of polyunsaturated fatty acids. Our objective was to determine the effect of different dietary oils, which vary in fatty acid composition, on CLA concentrations in milk from lactating dairy cows. Twelve Holstein cows were randomly assigned to a 3 x 3 Latin square design. Dietary treatments were the addition (53 g/kg dietary dry matter) of peanut oil (high oleic acid), sunflower oil (high linoleic acid) and linseed oil (high linolenic acid). Each treatment period was 2 wk, and milk samples were collected on the last 4 d of each period. Milk yield (34.2 +/- 1.3 kg/d) and milk fat (2.25 +/- 0.06%) were not different among treatments. Milk protein during the sunflower oil treatment (mean, 3.44% protein) was significantly higher (P < 0.01) than during the other treatments. Milk fat concentration of CLA during the sunflower oil treatment was significantly different from other treatments (P < 0.001) and approximately 500% greater than typically observed when cows consume traditional diets. CLA concentrations (mg/g of milk fat) were 13.3, 24.4 and 16.7 during peanut oil, sunflower oil and linseed oil treatment, respectively. CLA concentration in milk fat can be enhanced by the addition of polyunsaturated fatty acids to the diet, especially oils high in linoleic acid.
Article
Extruded oilseeds were fed to 24 dairy cows to study the influence on the conjugated linoleic acid content of milk and cheese. Cows were fed one of three diets that contained forage and grain in a ratio of 47:53. A control diet containing 13.5% soybean meal was compared with diets containing 12% full fat extruded soybeans or 12% full fat extruded cottonseed. The control, extruded soybean, and extruded cottonseed diets contained 2.73, 4.89, and 4.56% fatty acids, respectively. Measurements were made during the last 5 wk of the 8-wk experiment. The DM intakes and 3.5% fat-corrected milk yields were higher for cows fed the extruded soybean and extruded cottonseed diets than for cows fed the control diet. A tendency for lower fat and protein contents in the milk of cows fed the extruded soybean and extruded cottonseed diets was detected. Most of the C18 fatty acids were increased in the milk and cheese when extruded soybeans and cottonseeds were fed. The conjugated linoleic acid content in milk and cheese increased a mean of 109% when full fat extruded soybeans were fed and increased 77% when cottonseeds were fed compared with the conjugated linoleic acid content when the control diet was fed. Processing the milk into cheese did not alter the conjugated linoleic acid content. The conjugated linoleic acid content of milk and cheese can be increased by the inclusion of full fat extruded soybeans and full fat extruded cottonseeds in the diets of dairy cows.
Article
Prevention is an important strategy for conquering cancer. Milk fat contains a number of components, such as conjugated linoleic acid, sphingomyelin, butyric acid, ether lipids, beta-carotene, and vitamins A and D that have anticancer potential. Conjugated linoleic acid inhibits the growth of a number of human cancer cell lines and suppresses chemically-induced tumor development at a number of sites in animal models. As little as 0.1% of dietary conjugated linoleic acid inhibits the development of rat mammary tumors, independent of the amount and type of fat in the diet. Sphingomyelin, through its metabolites ceramide and sphingosine, participates in multiple antiproliferative pathways associated with suppression of carcinogenesis. Dietary sphingomyelin inhibits murine colon tumor development. Butyric acid, uniquely present in ruminant milk, is a potent antineoplastic agent and may ameliorate its potency through synergy with other milk fat components. Dietary butyric acid inhibits mammary carcinoma development in rats. In humans, ether lipids, beta-carotene, and vitamins A and D are associated with anticancer effects. Cows have the ability to extract anticarcinogenic components from pasture and feed and transfer them to milk. Use of genetic engineering and other techniques to increase the range and level of anticarcinogens in pasture and supplements may increase the anticancer potential of milk.
Article
Conjugated linoleic acid in milk was determined from cows fed different diets. In Experiment 1, cows were fed either normal or high oil corn and corn silage. Conjugated linoleic acid was 3.8 and 3.9 mg/g of milk fatty acids in normal and high oil treatments, respectively. In Experiment 2, cows consumed one-third, two-thirds, or their entire feed from a permanent pasture. Alfalfa hay and concentrates supplied the balance of feed for the one-third and two-third pasture treatments. Conjugated linoleic acid was 8.9, 14.3, and 22.1 mg/g of milk fatty acids in the one-third, two-third, and all pasture treatments, respectively. Cows grazing pasture and receiving no supplemental feed had 500% more conjugated linoleic acid in milk fat than cows fed typical dairy diets (Experiment 1). In Experiment 3, cows were fed either a control diet containing 55% alfalfa silage and 45% grain, or similar diets supplemented with 3% fish meal, or 250 g of monensin/cow/per day, or fish meal and monensin together. Conjugated linoleic acid was 5.3, 8.6, 6.8, and 8.9 mg/g of milk fatty acids in the control, fish meal, monensin, and fish meal plus monensin treatments, respectively. In Experiment 4, cows were fed either finely chopped alfalfa hay (Treatment 1), or coarsely chopped alfalfa hay (Treatment 2) in a 50% forage and 50% grain diet, or 66.6% grass hay and 33.4% grain (Treatment 3), or 98.2% grass hay (Treatment 4). Conjugated linoleic acid was 7.3, 8.3, 9.0, and 7.9 mg/g of milk fatty acids in treatments 1 through 4, respectively.
Article
The oxidation of alpha-tocopherol (TH) in beef was analyzed using a stable isotope dilution capillary gas chromatography-mass spectrometry assay. TH decreased while alpha-tocopherolquinone (TQ) and 2,3-epoxy-alpha-tocopherolquinone (TQE(2)) increased in ground longissimus lumborum (LL) and psoas major (PM) muscles during storage (P < 0.10). In LL steaks, the relative concentrations of TH decreased and TQ and TQE(2) increased in surface samples; changes were less dramatic in deep samples. Deuterated alpha-tocopherolhydroquinone (THQ) standard was not recovered and endogenous THQ was not detected in meat; THQ was measurable in microsomes isolated from PM and incubated in the presence of 2, 2'-azobis(2-amidopropane)HCl (ABAP) or myoglobin. ABAP-challenged microsomes yielded a tocopherol product profile which favored 5, 6-epoxy-alpha-tocopherolquinone (TQE(1)) and TQE(2), while the use of myoglobin as prooxidant resulted in a higher proportion of TQ and THQ. Results demonstrated that concentrations of TH decreased and TQ and TQE(2) increased in meat during storage and are consistent with the peroxy-radical scavenging function of tocopherol.
Article
Conjugated linoleic acid (CLA) is a naturally occurring anticarcinogen found in milk fat and body fat of ruminants. Although CLA is an intermediate in ruminal biohydrogenation of linoleic acid, we hypothesized that its primary source was from endogenous synthesis. This would involve Delta(9)-desaturase and synthesis from trans-11 18:1, another intermediate in ruminal biohydrogenation. Our first experiment supplied lactating cows (n = 3) with trans-11 18:1 by abomasal infusion and examined the potential for endogenous synthesis by measuring changes in milk fat CLA. By d 3, infusion of trans-11 18:1 resulted in a 31% increase in concentration of cis-9, trans-11 CLA in milk fat, demonstrating that an active pathway for endogenous synthesis of CLA exists. Our second experiment examined the quantitative importance of endogenous synthesis of CLA in lactating cows (n = 3) by abomasally infusing a putative stimulator (retinol palmitate) or an inhibitor (sterculic oil) of Delta(9)-desaturase. Infusion of retinol palmitate had no influence on milk fatty acid desaturation, and yield of CLA in milk fat was not altered. However, sterculic oil infusion decreased the concentration of CLA in milk fat by 45%. Consistent with Delta(9)-desaturase inhibition, the sterculic oil treatment also altered the milk fat concentration of other Delta(9)-desaturase products as indicated by the two- to threefold increase in the ratios of 14:0 to 14:1(,) 16:0 to 16:1 and 18:0 to cis-18:1. Using changes in the ratio of 14:0 to 14:1 as an indication of the extent of Delta(9)-desaturase inhibition with the sterculic oil treatment, an estimated 64% of the CLA in milk fat was of endogenous origin. Overall, results demonstrate that endogenous synthesis of CLA from trans-11 18:1 represented the primary source of CLA in milk fat of lactating cows.
Article
Conjugated linoleic acid (CLA) is being sold as a panacea that has the capability of reducing or eliminating cancer, preventing heart disease, improving immune function, and altering body composition to treat obesity or build lean body mass. Unfortunately, there has been very little published human research on CLA. This review will examine the literature on CLA and discuss the animal research on which the above claims are made. The limited human studies will be presented with an evaluation of the potential uses of CLA for human health and disease.
Article
Several observational studies have suggested that high intake of vitamin E may slow the development and progression of atherosclerosis. Some clinical trials also reported beneficial effects of vitamin E supplementation in the secondary prevention of cardiovascular events. However, results of recent large, multicenter clinical trials reported that vitamin E supplementation was not effective in reducing the incidence of cardiovascular events in high-risk patients.
Article
A control diet and a fish oil diet were fed to 12 multiparous Holstein cows to determine how the incorporation of Menhaden fish oil in the diet would influence the fatty acid composition, especially the conjugated linoleic acid and transvaccenic acid, contents of milk and butter. The control diet consisted of a 50:50 ratio of forage to concentrate, and the fish oil diet consisted of the control diet with 2% (on a dry matter basis) added fish oil. Milk from cows fed the control diet contained higher average concentrations of milk fat (3.37%) compared with milk from cows fed the fish oil diet (2.29%). Milk from cows fed fish oil contained higher concentrations of conjugated linoleic acid, transvaccenic acid, and total unsaturated fatty acids (0.68 and 2.51; 1.42 and 6.28; and 30.47 and 41.71 g/100 g of fat, respectively). Butter made from the fish oil diet milk also had higher concentrations of conjugated linoleic acid, transvaccenic acid, and unsaturated fatty acids. Penetrometer readings indicated fish oil diet butters were softer at 4 and 20 degrees C than the control diet butters. Acid degree values were similar in the fish oil butters compared with the control butters. No significant difference was found in the flavor characteristics of milk and butter from cows fed the control and fish oil diets. Production of milk and butter with increased amounts of conjugated linoleic acid, transvaccenic acid, and other beneficial fatty acids may have a desirable impact on the health of consumers and lead to increased sales.
Article
Free radicals and reactive oxygen species (ROS) which are generated continuously cause mutagenic alterations resulting in cancer, aging and abnormalities in the nervous system. Accumulating evidence indicates that Vitamin E, the most potent lipid peroxyl radical scavenger, may reduce free radical induced chromosomal damages through inhibition of free radical formation, and activation of endonuclease that can be triggered by intracellular oxidative stress, and by increasing the rate of removal of damaged DNA. Although some studies suggest a potential usefulness of Vitamin E in the prevention of mutagenic effects caused by genotoxic free radicals, other studies report no effects. Thus the data are not conclusive enough to be used as a basis to change the current recommended dietary allowances (RDA). Future research should address molecular mechanisms underlying the protective effects of Vitamin E and develop appropriate biologically relevant biomarkers of DNA damage to further help in determining the dietary levels of Vitamin E needed to protect the genetic pool from internally and externally induced DNA damages.
Article
To survey existing literature comparing nutrient content of organic and conventional crops using statistical methods to identify significant differences and trends in the data. Published comparative measurements of organic and conventional nutrient content were entered into a database for calculation. For each organic-to-conventional comparison, a percent difference was calculated: (organic - conventional)/conventional x 100. For nutrients where there was adequate data, the Wilcoxon signed-rank test was used to identify significant differences in nutrient content as represented by the percent difference. Mean percent difference values were also calculated for each significant nutrient by study and by vegetable for the most frequently studied vegetables. The nutrient content of the daily vegetable intake was calculated for both an organic and conventional diet. Organic crops contained significantly more vitamin C, iron, magnesium, and phosphorus and significantly less nitrates than conventional crops. There were nonsignificant trends showing less protein but of a better quality and a higher content of nutritionally significant minerals with lower amounts of some heavy metals in organic crops compared to conventional ones. There appear to be genuine differences in the nutrient content of organic and conventional crops.