Review
Agriculture, Dairy & Animal Science
Kun Wang, Zimeng Xin, Zhi Chen, Huanan Li, Diming Wang, Yuan Yuan
Summary: This article discusses the role of conjugated linoleic acid (CLA) in ruminant dairy products and its regulatory mechanism on milk fat synthesis. CLA has multiple benefits, including anticancer, anti-inflammatory, immune regulation, and lipid metabolism regulation, and it has a positive impact on infant growth and health. The isomer cis-9, trans-11 CLA helps to increase milk fat content, while trans-10, cis-12 CLA inhibits it. CLA is also an important factor in determining the quality of ruminant dairy products.
Article
Chemistry, Applied
Koka Zongo, Srinivasan Krishnamoorthy, Jeyan A. Moses, Fehmi Yazici, Ahmet Hilmi Con, C. Anandharamakrishnan
Summary: The CLA content in ruminant milk varies significantly across different regions, with Oceania having the highest average level at 1.33%.
Review
Agriculture, Dairy & Animal Science
Isabel Cristina Acosta Balcazar, Lorenzo Danilo Granados Rivera, Jaime Salinas Chavira, Benigno Estrada Drouaillet, Miguel Ruiz Albarran, Yuridia Bautista Martinez
Summary: Conjugated linoleic acid (CLA) has protective effects against various diseases and can improve human health. The levels of CLA in milk can be increased through grazing feeding, which provides higher amounts of CLA precursors compared to balanced diets. Agronomic practices, such as nitrogen fertilization and regrowth age, can also increase the content of CLA precursors in pastures. This technique of increasing CLA levels in milk adds nutritional value to the milk.
Article
Chemistry, Applied
Ana Luiza Fontes, Bruna Neves, Tiago Conde, Daniela Couto, Ligia Leao Pimentel, Luis Miguel Rodriguez-Alcala, M. Rosario Domingues, Ana Maria Gomes
Summary: This study investigated potential fatty acid byproducts during microbial enrichment of CLA/CLNA and found that no additional side-fatty acid metabolites were released except for stearic acid in the presence of linoleic acid.
Article
Agriculture, Dairy & Animal Science
K. L. Uken, C. T. Schaeff, L. Vogel, M. Gnott, D. Dannenberger, S. Goers, A. Tuchscherer, A. Troescher, W. Liermann, H. M. Hammon
Summary: The study demonstrates that maternal EFA and CLA supplementation can be transferred to calves through colostrum and transition milk, affecting the fatty acid status of calves without influencing their growth performance.
JOURNAL OF DAIRY SCIENCE
(2021)
Review
Chemistry, Applied
Suhong Li, Liangwei Xu, Junjun Qing, Xiaodan Wu, Haixing Li, Hongbing Chen, Xiaohua Liu
Summary: This article provides a review of the biological activities, biosynthesis mechanisms, and analytical methods of conjugated linoleic acid (CLA) isomers. The review focuses on the anti-obesity, cardiovascular protection, diabetes management, and anti-cancer activities of CLA isomers in both in vitro and in vivo studies. The production of specific CLA isomers is highlighted due to their biological activity. The article systematically introduces biosynthesis methods such as dietary modification in ruminants and fermentation by microorganisms & enzymes. Comparisons of various analysis methods, including UV spectrometry, GC, HPLC, MS, and CE, are discussed. The aim of this paper is to provide an overview of the current status and future trends in CLA isomer research.
Article
Agriculture, Dairy & Animal Science
K. L. Uken, L. Vogel, M. Gnott, S. Goers, C. T. Schaeff, A. Tuchscherer, A. Hoeflich, J. M. Weitzel, E. Kanitz, A. Troescher, H. Sauerwein, R. Zitnan, R. M. Bruckmaier, J. J. Gross, W. Liermann, H. M. Hammon
Summary: This study investigated the impact of maternal supply of essential fatty acids and conjugated linoleic acid on glucose metabolism, endocrine regulation, energy metabolism, and intestinal development in neonatal calves. The results showed that a combination of EFA and CLA may improve the glucose metabolism and insulin response in calves.
JOURNAL OF DAIRY SCIENCE
(2021)
Article
Multidisciplinary Sciences
Evelyn Silva de Melo Soares, Camila Celeste Brandao Ferreira Itavo, Luis Carlos Vinhas Itavo, Geraldo Tadeu dos Santos, Carlos Eduardo Domingues Nazario, Israel Shekinah Souza Soares, Leandro Fontoura Cavalheiro
Summary: Comparative studies on methodologies for fatty acids are crucial for ensuring the quality and accuracy of lipid quantification. This study compared different extraction methods and evaluated their impact on the composition of fatty acids in milk from lactating ewes. The results showed that there was no significant difference in total lipid content among the extraction methods, but the Bligh's method yielded the highest amount of lipids from ewe's milk. It was also found that ewe's milk has higher percentages of palmitic, stearic, and oleic fatty acids. These findings suggest that using a 15 mL extraction mixture could be a suitable routine method for extracting milk fat from high lactating ewes in tropical pastures.
Article
Veterinary Sciences
Wendy Liermann, Katrin Lena Wissing, Henry Reyer, Nares Trakooljul, Dirk Dannenberger, Arnulf Troscher, Harald Michael Hammon
Summary: Maternal fatty acid supplementation can alter the fatty acid composition and microbial characteristics of neonatal calf intestinal content.
FRONTIERS IN VETERINARY SCIENCE
(2022)
Article
Agriculture, Dairy & Animal Science
Julia P. Holen, Jason C. Woodworth, Mike D. Tokach, Robert D. Goodband, Joel M. DeRouchey, Jordan T. Gebhardt, Ashley E. DeDecker, Xochitl Martinez
Summary: This study evaluated the effects of essential fatty acid (EFA) intake on sow reproductive performance, piglet growth and survivability, and colostrum and milk composition. The results showed that high EFA intake improved piglet weaning weights and litter average daily gain, but had no effect on piglet survivability or subsequent sow performance.
JOURNAL OF ANIMAL SCIENCE
(2022)
Article
Green & Sustainable Science & Technology
Simona Rinaldi, Michela Conto, Salvatore Claps, Cinzia Marchitelli, Gianluca Renzi, Alessandra Crisa, Sebastiana Failla
Summary: This study investigated the effect of changes in fatty acid composition on milk fat depression (MFD) syndrome. The results showed that there were changes in the fatty acid composition in low fat milk from Holstein Friesian cows, while no similar changes were observed in milk from Podolica cows. Additionally, low fat milk from Holstein Friesian cows had lower quality and reduced nutritional value compared to milk from cows raised on pasture, even when the fat level was low.
Article
Agriculture, Dairy & Animal Science
Daria Mrugala, Jessica L. Leatherwood, Elizabeth F. Morris, Emily C. Dickson, Christine M. Latham, Randi N. Owen, Marcy M. Beverly, Stanley F. Kelley, Sarah H. White-Springer
Summary: Conjugated linoleic acid (CLA) supplementation in lightly exercising horses may result in mitochondrial adaptations and protection against myofiber perturbation in skeletal muscle. Significant differences were observed in mitochondrial enzyme activities and antioxidant status between horses supplemented with soybean oil and CLA. Superoxide dismutase activity tended to increase over time in the soybean oil group, while glutathione peroxidase activity tended to be higher in the soybean oil group compared to the CLA group at week 12.
JOURNAL OF ANIMAL SCIENCE
(2021)
Article
Food Science & Technology
Neha Baliyan, Antim Kumar Maurya, Anil Kumar, Vijai Kant Agnihotri, Rakshak Kumar
Summary: This study isolated probiotic strains from raw cow milk of the Lahaul valley capable of producing cis-9, trans-11 CLA isomer, and exhibiting antioxidant and food formulation abilities. Genome sequencing revealed the presence of antibiotic-resistance and virulence genes in Enterococcus faecalis LJM:05. The strain Latilactobacillus curvatus LGM:16 was used to develop curdled milk with superior probiotic features, antioxidant activity, and CLA-producing ability.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Chemistry, Applied
Junjun Qing, Cheng Peng, Hongbing Chen, Haixing Li, Xiaohua Liu
Summary: The study aimed to investigate the impact of fermentation conditions on c9,t11-conjugated linoleic acid (CLA) synthesis by Lactobacillus casei, as well as its effects on whey syneresis, water holding capacity (WHC), and texture characteristics of set yogurt. The addition of 0.1% linoleic acid (LA) decreased whey syneresis by about 30%. UV-Vis absorption spectroscopy, 3D fluorescence spectroscopy, and CD spectroscopy revealed the interaction between LA and casein (CS), fi-lactoglobulin (fi-Lg), and bovine serum albumin (BSA). LA changed the microenvironment and polarity around amino acids, as well as the conformation of the three milk proteins. Scanning electron microscope (SEM) analysis showed that the addition of LA resulted in a more uniform and compact microstructure of the set yogurt, suggesting that LA can promote the crosslink of milk proteins, which may explain the reduction in whey syneresis.
Article
Agriculture, Dairy & Animal Science
Sheyla Priscila Oliveira do Nascimento, Ana Paula Ribeiro da Silva, Aline Silva de Sant'ana, Benedito Ribeiro Rodrigues, Cedenir Pereira Quadros, Salete Alves de Moraes, Raquel Guidetti Vendruscolo, Roger Wagner, Wagner Pereira Felix, Evaristo Jorge Oliveira de Souza, Daniel Ribeiro Menezes
Summary: Bioactive fatty acids in goat milk can reduce the risk of coronary heart disease. The inclusion of condensed tannins (CT) can increase the level of bioactive fatty acids in milk while reducing harmful substances.
TROPICAL ANIMAL HEALTH AND PRODUCTION
(2022)
Article
Engineering, Chemical
Suelen Siqueira dos Santos, Flavia de Santana Magalhaes, Carolina Moser Paraiso, Camilla Yara Langer Ogawa, Francielle Sato, Oscar de Oliveira Santos Junior, Jesui Vergilio Visentainer, Grasiele Scaramal Madrona, Miria Hespanhol Miranda Reis
Summary: This study investigated the optimal conditions for extracting anthocyanins from blackberry pomace using ultrasound-assisted extraction (UAE) methods. The study found that UAE resulted in a significant increase in total anthocyanin content compared to conventional extraction methods. The extract contained a wide range of bioactive compounds, including anthocyanins, flavonols, and phenolic acids.
JOURNAL OF FOOD PROCESS ENGINEERING
(2023)
Article
Food Science & Technology
Bruno Henrique Figueiredo Saqueti, Eloize Silva Alves, Matheus Campos Castro, Isadora Boaventura Ponhozi, Jiuliane Martins Silva, Jesui Vergilio Visentainer, Oscar Oliveira Santos
Summary: This study evaluated the effect of dehydration and roasting on the chemical composition, fatty acid composition, antioxidant activity, and other aspects of jurubeba. The results showed that roasting increased the proportion of polyunsaturated fatty acids in jurubeba, and also increased its antioxidant activity and total phenolic compounds. The principal component analysis revealed no clear similarity between the samples.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2022)
Article
Biotechnology & Applied Microbiology
Maraisa Lopes de Menezes, Gracielle Johann, Alexandre Diorio, Joana Schuelter Boeing, Jesui Vergilio Visentainer, Ana Caroline Raimundini Aranha, Nehemias Curvelo Pereira
Summary: Grape seeds, the byproduct of grape processing, contain oil with high-quality compounds. Grape seed oil extracted using different methods showed variations in physicochemical properties, fatty acid composition, antioxidant capacity, degree of unsaturation, and critical properties. The highest antioxidant capacity was observed in lipophilic and hydrophilic extracts, and the content of linoleic acid differed based on the extraction method. Cabernet Sauvignon and Ives grape seeds had oil contents ranging from 7% to 18%, with varying concentrations of saturated, mono- and polyunsaturated fatty acids. The ultrasound-assisted extraction method resulted in the highest oil content under specific conditions.
JOURNAL OF CHEMICAL TECHNOLOGY AND BIOTECHNOLOGY
(2023)
Article
Chemistry, Applied
Jesui Vergilio Visentainer, Luciana Pelissari Manin, Adriela Albino Rydlewski, Jessica Santos Pizzo, Victor Hugo Maldonado da Cruz, Eloize da Silva Alves, Patricia Daniele Silva Santos, Jane Martha Graton Mikcha, Marcelo Cristianini, Oscar Oliveira Santos
Summary: The effects of high-pressure processing (HPP) and Holder pasteurization (HoP) on mature human milk were compared. Both processes eliminated microorganisms and showed no significant differences in macronutrients and acidity. HPP had a higher concentration of palmitic and oleic acids. The TAG profile analysis suggested that HPP with lower pressures was more beneficial and could be a promising alternative to HoP in human milk banks.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2023)
Article
Biochemical Research Methods
Jessica S. Pizzo, Victor H. M. Cruz, Luciana P. Manin, Patricia D. S. Santos, Geovane R. Silva, Patricia M. Souza, Alisson L. Figueiredo, Oscar O. Santos, Jesui V. Visentainer
Summary: The study aims to assess the quality and purity of 10 body oils based on sweet almond oils available in the Brazilian market. Gas chromatography and mass spectrometry were used to analyze the fatty acid composition and triacylglycerol profiles. The presence of soybean oil as an adulterant was confirmed in most samples. This highlights the importance of better regulation to ensure the authenticity and quality of sweet almond oil products.
JOURNAL OF MASS SPECTROMETRY
(2023)
Article
Chemistry, Applied
Jessica S. Pizzo, Jesui V. Visentainer, Andre L. B. R. da Silva, Camila Rodrigues
Summary: Growers commonly use chemical sanitizers to wash fresh produce during postharvest handling, but this poses risks to both the washing systems and workers' health. Essential oils such as thyme, oregano, cinnamon, and clove have been studied as potential alternatives to chemical sanitizers for produce washing. The combination of essential oils and surfactants can enhance the antimicrobial activity of emulsions, but further research is needed to evaluate the effect of different chemical components of essential oils and preparations. Overcoming challenges such as high levels of essential oils needed, unwanted impact on produce quality, and poor solubility in aqueous solutions should also be addressed.
Article
Biochemistry & Molecular Biology
Eloize Silva Alves, Cintia Stefhany Ripke Ferreira, Paulo Ricardo Souza, Andressa Rafaella Silva Bruni, Matheus Campos Castro, Bruno Henrique Figueiredo Saqueti, Oscar Oliveira Santos, Grasiele Scaramal Madrona, Jesui Vergilio Visentainer
Summary: This study investigated the effects of maltodextrin and gum arabic on freeze-dried human milk (HM), aiming to improve its quality and solubility. The results showed that both coatings led to higher solubility and better stabilization of HM, with gum arabic demonstrating superior performance. The combination of gum arabic and maltodextrin also showed promising results, indicating their potential synergistic effects.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Food Science & Technology
Andreia Farias Pereira Batista, Luana Carolina Martins Rosa, Jessica Santos Pizzo, Alex Fiori da Silva, Jesui Vergilio Visentainer, Benicio Alves de Abreu Filho, Renata Katsuko Takayama Kobayashi, Gerson Nakazato, Jane Martha Graton Mikcha
Summary: This study evaluated the antibacterial activity of cinnamaldehyde (CIN) and biogenic silver nanoparticles (BioAgNP) both alone and in combination against Escherichia coli, Salmonella Typhimurium, and Staphylococcus aureus in vitro. The combination of CIN and BioAgNP showed a synergistic effect at low concentrations and effectively inhibited the growth of E. coli on fresh sweet grape tomatoes within 5 minutes of contact. Furthermore, this combination did not significantly alter the physicochemical properties of the tomatoes and could potentially be used for decontamination of fruits and vegetables to prevent foodborne diseases.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2023)
Article
Food Science & Technology
Jessica Santos Pizzo, Raira Andrade Pelvine, Andre Luiz Biscaia Ribeiro da Silva, Jane Martha Graton Mikcha, Jesui Vergilio Visentainer, Camila Rodrigues
Summary: Essential oils containing oregano and winter savory were found to effectively reduce Escherichia coli O157:H7 on lettuce surfaces, with the mixture of oregano and winter savory at concentrations of 0.94 and 1.88 μL/mL being the most effective. These findings suggest that essential oils could be potential alternatives to chemical sanitizers for postharvest lettuce washing.
Article
Chemistry, Multidisciplinary
Eloize S. Alves, Matheus C. Castro, Bruno H. F. Saqueti, Luciana P. Manin, Josiane B. Alencar, Joana M. V. Zacarias, Andressa R. S. Bruni, Grasiele S. Madrona, Jeane E. L. Visentainer, Marcelo Cristianini, Oscar O. Santos, Jesui V. Visentainer
Summary: The reuse of separated whey can reduce human milk waste. However, the authors were not aware of the literature on treatments in human whey, such as pasteurization, freeze-drying, spray drying, and high hydrostatic pressure. This study applied treatments to human whey and evaluated their lipid and immunological quality. Different effects on the triacylglycerol profile were observed for spray drying and high hydrostatic pressure, while pasteurization and freeze-drying showed similar results to the control whey. Pasteurization was found to be suitable for maintaining lipid nutritional quality and TGF-I31 concentration, while increased IL-10 levels were observed after freeze-drying, spray drying, and high hydrostatic pressure. It is important to consider individual characteristics and desired quality when using these treatments as complementary products for infant feeding.
JOURNAL OF THE BRAZILIAN CHEMICAL SOCIETY
(2023)
Article
Chemistry, Multidisciplinary
Gislaine A. S. Ientz, Eloize S. Alves, Matheus C. Castro, Giovana Frigo, Christyna B. G. Tavares, Jeane E. L. Visentainer, Oscar O. Santos, Jesui V. Visentainer
Summary: In this study, human milk samples obtained from milk banks were subjected to different treatments and evaluated for their composition and quality. The total lipid content was maintained during the treatments. There were no significant differences in the composition and energetic value between raw and pasteurized human milk, but differences were observed in ash, total proteins, and energetic value between freeze-dried and pasteurized + freeze-dried human milk. The fatty acid composition showed no significant differences for the majority of fatty acids. Principal component analysis revealed similar behaviors between freeze-dried and pasteurized + freeze-dried human milk. These findings suggest that the applied processes hold promise for the preservation of proximal characteristics and fatty acid composition in human milk.
JOURNAL OF THE BRAZILIAN CHEMICAL SOCIETY
(2023)
Article
Chemistry, Multidisciplinary
Bruno M. Carvalho, Patricia D. S. dos Santos, Geovane A. R. da Silva, Carlos E. R. Senes, Jesui V. Visentainer, Oscar O. Santos
Summary: This study validates a headspace gas chromatography with flame ionization (HS-GC-FID) method for detecting lipid oxidation products in cat food samples. The method proves suitable for determining propanal, pentanal, hexanal, octanal, and trans-2-nonenal. The results show high potential for direct determination without prior sample preparation.
JOURNAL OF THE BRAZILIAN CHEMICAL SOCIETY
(2023)
Article
Chemistry, Multidisciplinary
Matheus C. Castro, Francieli S. Oliveira, Eloize S. Alves, Joana M. Zacarias, Josiane B. Alencar, Jiuliane M. da Silva, Jeane E. L. Visentainer, Oscar O. Santos, Jesui V. Visentainer, Sueli M. T. Ichisato
Summary: The study aimed to evaluate the influence of breastfeeding time on kilocalorie concentration, fatty acid composition, and cytokine concentration in human milk. The results showed that kilocalorie concentration was higher in posterior milk compared to previous milk. The composition of fatty acids and the concentration of cytokines were also influenced by breastfeeding time, except for one mother.
JOURNAL OF THE BRAZILIAN CHEMICAL SOCIETY
(2023)
Article
Chemistry, Multidisciplinary
Alisson L. Figueiredo, Michele C. Silva, Jessica S. Pizzo, Patricia D. S. Santos, Luciana P. Manin, Mariana S. Leoncio, Jesui V. Visentainer, Oscar O. Santos
Summary: This study comprehensively analyzed the lipid profiles of four olive varieties and their commercial olive oils, revealing the dominant fatty acids and triacylglycerols present. The results demonstrated the exceptional nutritional profile of the commercial olive oil samples. The study highlights the significance of analyzing the lipid compositions of olive oils and assessing their nutritional quality.
JOURNAL OF THE BRAZILIAN CHEMICAL SOCIETY
(2023)
Article
Multidisciplinary Sciences
Thiberio C. Da Silva, Karina S. Utsunomiya, Pedro Luiz Castro, Joana D'Arc M. Rocha, Jesui V. Visentainer, Eliane Gasparino, Ricardo P. Ribeiro
Summary: This study assessed the effects of combining linseed oil (LO) and clove leaf essential oil (CLEO) on fatty acid incorporation, oxidative markers, lipid peroxidation, and gene expression in zebrafish. The results showed that the combination of LO and CLEO increased the incorporation of n-3 fatty acids in the muscle and reduced oxidative damage.
ANAIS DA ACADEMIA BRASILEIRA DE CIENCIAS
(2022)
