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Effects of Grazing Season on Physico-Chemical Characteristics and Fatty Acids of Nutritional Interest of Caciocavallo Palermitano Cheese. Animals (Basel) 2022; 12:ani12050544. [PMID: 35268112 PMCID: PMC8908814 DOI: 10.3390/ani12050544] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2022] [Revised: 02/14/2022] [Accepted: 02/21/2022] [Indexed: 11/17/2022] Open
Abstract
The aim of this work was to evaluate, in the different production seasons of the year, the physico-chemical quality of an artisanal cheese traditionally obtained from autochthonous grazing cows, with particular reference to fatty acids (FA) of nutritional interest that play an important role in the risk or prevention of some human pathologies. For this purpose, cheeses were sampled in 11 farms, repeating the samplings in 3 different periods of the year (summer, autumn–winter, and spring) when the productive conditions of the pastures varied. The cheeses produced in the spring period, when cows ingest a greater amount of grazed forage, resulted in a more adequate composition of the main FA, which are recognized as having a health effect, such as α-linolenic, trans-vaccenic, rumenic, docosapentaenoic (DPA) and docosahexaenoic (DHA) acids. Branched-chain FA were found in greater quantities in spring cheeses, as well as in summer ones. The FA composition of cheeses produced in the different seasons was reflected in some nutritional indexes that also resulted as more suitable in cheeses obtained in the spring period. The positive effects induced on the FA profile of cheeses are presumably linked to the diet of autochthonous cows, which is mainly based on forage from natural pastures. Therefore, the results obtained confirm the benefits of grazing, which is able to guarantee the production of healthier cheeses for consumers.
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Conte G, Giordani T, Vangelisti A, Serra A, Pauselli M, Cavallini A, Mele M. Transcriptome Adaptation of the Ovine Mammary Gland to Dietary Supplementation of Extruded Linseed. Animals (Basel) 2021; 11:2707. [PMID: 34573673 PMCID: PMC8465498 DOI: 10.3390/ani11092707] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2021] [Revised: 09/01/2021] [Accepted: 09/14/2021] [Indexed: 12/13/2022] Open
Abstract
Several dietary strategies were adopted to reduce saturated fatty acids and increase beneficial fatty acids (FA) for human health. Few studies are available about the pathways/genes involved in these processes. Illumina RNA-sequencing was used to investigate changes in the ovine mammary gland transcriptome following supplemental feeding with 20% extruded linseed. Comisana ewes in mid-lactation were fed a control diet for 28 days (control period) followed by supplementation with 20% DM of linseed panel for 28 days (treatment period). Milk production was decreased by 30.46% with linseed supplementation. Moreover, a significant reduction in fat, protein and lactose secretion was also observed. Several unsaturated FAs were increased while short and medium chain saturated FAs were decreased by linseed treatment. Around four thousand (1795 up- and 2133 down-regulated) genes were significantly differentially regulated by linseed supplementation. The main pathways affected by linseed supplementation were those involved in the energy balance of the mammary gland. Principally, the mammary gland of fed linseed sheep showed a reduced abundance of transcripts related to the synthesis of lipids and carbohydrates and oxidative phosphorylation. Our study suggests that the observed decrease in milk saturated FA was correlated to down-regulation of genes in the lipid synthesis and lipid metabolism pathways.
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Affiliation(s)
- Giuseppe Conte
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto, 80, 56124 Pisa, Italy; (T.G.); (A.V.); (A.S.); (A.C.); (M.M.)
- Research Center of Nutraceutical and Food for Health, University of Pisa, Via del Borghetto, 80, 56124 Pisa, Italy
| | - Tommaso Giordani
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto, 80, 56124 Pisa, Italy; (T.G.); (A.V.); (A.S.); (A.C.); (M.M.)
- Research Center of Nutraceutical and Food for Health, University of Pisa, Via del Borghetto, 80, 56124 Pisa, Italy
| | - Alberto Vangelisti
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto, 80, 56124 Pisa, Italy; (T.G.); (A.V.); (A.S.); (A.C.); (M.M.)
| | - Andrea Serra
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto, 80, 56124 Pisa, Italy; (T.G.); (A.V.); (A.S.); (A.C.); (M.M.)
- Research Center of Nutraceutical and Food for Health, University of Pisa, Via del Borghetto, 80, 56124 Pisa, Italy
| | - Mariano Pauselli
- Department of Agriculture, Food and Environmental Sciences, University of Perugia, Borgo XX Giugno, 74, 06121 Perugia, Italy;
| | - Andrea Cavallini
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto, 80, 56124 Pisa, Italy; (T.G.); (A.V.); (A.S.); (A.C.); (M.M.)
- Research Center of Nutraceutical and Food for Health, University of Pisa, Via del Borghetto, 80, 56124 Pisa, Italy
| | - Marcello Mele
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto, 80, 56124 Pisa, Italy; (T.G.); (A.V.); (A.S.); (A.C.); (M.M.)
- Research Center of Nutraceutical and Food for Health, University of Pisa, Via del Borghetto, 80, 56124 Pisa, Italy
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Fatty Acids as Biomarkers of the Production Season of Caciocavallo Palermitano Cheese. Animals (Basel) 2021; 11:ani11092675. [PMID: 34573641 PMCID: PMC8465803 DOI: 10.3390/ani11092675] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2021] [Revised: 09/08/2021] [Accepted: 09/09/2021] [Indexed: 11/16/2022] Open
Abstract
Simple Summary In the Mediterranean environment, climatic variability determines a discontinuity in the forage availability of pastures. Caciocavallo Palermitano is a cheese obtained from the milk of the Cinisara cattle breed, mainly raised on pasture. The present study investigated the fatty acid profile of cheeses produced in two typical farms in the four seasons of the year, with the aim of identifying specific fatty acids that can be used as biomarkers to discriminate the productions obtained in the different seasons, in order to economically enhance those seasonal productions that have better health characteristics. The results revealed the possibility of distinguishing spring productions from those of other seasons on the basis of the higher content of some fatty acids deriving from grazing fresh forage, the availability of which is greater in spring. Further studies should be conducted to also evaluate the possibility of using fatty acids as biomarkers of different diets. Abstract This experiment aims to evaluate the potential of fatty acids (FA) of Caciocavallo Palermitano cheese as biomarkers of production season and pasture-based diet. A total of 48 cheeses were made in the four seasons with milk from two farms that raised cows of Cinisara breed. The animals were fed on pasture with supplementation of wheat bran and wheat straw in the barn, and in summer also with Opuntia ficus-indica cladodes. The chemical composition and FA profile of cheese were influenced by the season and not by the farm. In particular, cheeses produced in spring were characterized by higher protein and lower fat, and showed higher contents in trans-vaccenic acid, α-linolenic acid, rumenic acid, n-3 polyunsaturated FA (PUFA), and total PUFA. In winter, the lower availability of grazing forage, requiring a higher level of feeding integration, was responsible for an increase of saturated FA (SFA). The multivariate analysis distinguished clearly the cheeses made in winter and spring, while those produced in autumn and summer showed some overlapping points. Further investigations should be carried out to evaluate the effects of type and level of feeding integration on the presence of FA more suitable to be used as biomarkers of period and diet.
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Pulina G, Atzori AS, Dimauro C, Ibba I, Gaias GF, Correddu F, Nudda A. The milk fingerprint of Sardinian dairy sheep: quality and yield of milk used for Pecorino Romano P.D.O. cheese production on population-based 5-year survey. ITALIAN JOURNAL OF ANIMAL SCIENCE 2021. [DOI: 10.1080/1828051x.2021.1875896] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Giuseppe Pulina
- Dipartimento di Agraria, University of Sassari, Sassari, Italy
| | | | - Corrado Dimauro
- Dipartimento di Agraria, University of Sassari, Sassari, Italy
| | - Ignazio Ibba
- Laboratorio dell'Associazione Regionale Allevatori della Sardegna, Oristano, Italy
| | | | - Fabio Correddu
- Dipartimento di Agraria, University of Sassari, Sassari, Italy
| | - Anna Nudda
- Dipartimento di Agraria, University of Sassari, Sassari, Italy
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Serrapica F, Masucci F, Di Francia A, Napolitano F, Braghieri A, Esposito G, Romano R. Seasonal Variation of Chemical Composition, Fatty Acid Profile, and Sensory Properties of a Mountain Pecorino Cheese. Foods 2020; 9:foods9081091. [PMID: 32785194 PMCID: PMC7466373 DOI: 10.3390/foods9081091] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2020] [Revised: 08/06/2020] [Accepted: 08/07/2020] [Indexed: 12/21/2022] Open
Abstract
This study aims to assess the compositional traits and sensory characteristics of a traditional pecorino cheese associated with management and feeding system seasonality. The study was carried out on two mountain dairy farms using an outdoor, pasture-based system from April to October (OutS), and an indoor system (InS) during the rest of the year. Outdoor-produced milk had higher fat content and a tendency for protein and somatic cell count to be higher. The OutS cheeses showed higher dry matter and fat content, higher percentages of unsaturated fatty acids, C18:3, cis-9, trans-11 conjugated linoleic acid, and trans-11 C18:1, and lower percentages of C14:0 and C16:0. These modifications in fatty acid composition determined the reduction of the atherogenic index. The OutS cheeses also displayed higher intensity of almost all sensory attributes, including odor, flavor, taste, and texture descriptors. The outdoor system partly reduced the liking of consumers for pecorino. However, changes in the productive process leading to an increment in the water content and softness of the cheeses (i.e., controlled humidity and temperature during ripening) may increase the overall liking of pasture-based products, thus promoting the consumption of healthier foods.
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Affiliation(s)
- Francesco Serrapica
- Dipartimento di Agraria, Università di Napoli Federico II, Via Università 100, 80055 Portici, Italy; (F.S.); (A.D.F.); (R.R.)
| | - Felicia Masucci
- Dipartimento di Agraria, Università di Napoli Federico II, Via Università 100, 80055 Portici, Italy; (F.S.); (A.D.F.); (R.R.)
- Correspondence: ; Tel.: +39-081-253-9307
| | - Antonio Di Francia
- Dipartimento di Agraria, Università di Napoli Federico II, Via Università 100, 80055 Portici, Italy; (F.S.); (A.D.F.); (R.R.)
| | - Fabio Napolitano
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, Via dell’Ateneo Lucano 10, 85100 Potenza, Italy; (F.N.); (A.B.)
| | - Ada Braghieri
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, Via dell’Ateneo Lucano 10, 85100 Potenza, Italy; (F.N.); (A.B.)
| | - Giulia Esposito
- Department of Animal Sciences, Faculty of AgriSciences, Stellenbosch University, Matieland 7602, South Africa;
- Research and Development RUM & N Sas, via Sant’Ambrogio 4/A, 42123 Reggio Emilia, Italy
| | - Raffaele Romano
- Dipartimento di Agraria, Università di Napoli Federico II, Via Università 100, 80055 Portici, Italy; (F.S.); (A.D.F.); (R.R.)
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Natural CLA-Enriched Lamb Meat Fat Modifies Tissue Fatty Acid Profile and Increases n-3 HUFA Score in Obese Zucker Rats. Biomolecules 2019; 9:biom9110751. [PMID: 31752405 PMCID: PMC6921071 DOI: 10.3390/biom9110751] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2019] [Revised: 11/13/2019] [Accepted: 11/17/2019] [Indexed: 12/11/2022] Open
Abstract
Ruminant fats are characterized by different levels of conjugated linoleic acid (CLA) and α-linolenic acid (18:3n-3, ALA), according to animal diet. Tissue fatty acids and their N-acylethanolamides were analyzed in male obese Zucker rats fed diets containing lamb meat fat with different fatty acid profiles: (A) enriched in CLA; (B) enriched in ALA and low in CLA; (C) low in ALA and CLA; and one containing a mixture of olive and corn oils: (D) high in linoleic acid (18:2n-6, LA) and ALA, in order to evaluate early lipid metabolism markers. No changes in body and liver weights were observed. CLA and ALA were incorporated into most tissues, mirroring the dietary content; eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) increased according to dietary ALA, which was strongly influenced by CLA. The n-3 highly-unsaturated fatty acid (HUFA) score, biomarker of the n-3/n-6 fatty acid ratio, was increased in tissues of rats fed animal fats high in CLA and/or ALA compared to those fed vegetable fat. DHA and CLA were associated with a significant increase in oleoylethanolamide and decrease in anandamide in subcutaneous fat. The results showed that meat fat nutritional values are strongly influenced by their CLA and ALA contents, modulating the tissue n-3 HUFA score.
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Altomonte I, Conte G, Serra A, Mele M, Cannizzo L, Salari F, Martini M. Nutritional characteristics and volatile components of sheep milk products during two grazing seasons. Small Rumin Res 2019. [DOI: 10.1016/j.smallrumres.2019.10.003] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Evaluation of the effects of different diets on microbiome diversity and fatty acid composition of rumen liquor in dairy goat. Animal 2018; 12:1856-1866. [PMID: 29306345 DOI: 10.1017/s1751731117003433] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023] Open
Abstract
Fat supplementation plays an important role in defining milk fatty acids (FA) composition of ruminant products. The use of sources rich in linoleic and α-linolenic acid favors the accumulation of conjugated linoleic acids isomers, increasing the healthy properties of milk. Ruminal microbiota plays a pivotal role in defining milk FA composition, and its profile is affected by diet composition. The aim of this study was to investigate the responses of rumen FA production and microbial structure to hemp or linseed supplementation in diets of dairy goats. Ruminal microbiota composition was determined by 16S amplicon sequencing, whereas FA composition was obtained by gas-chromatography technique. In all, 18 pluriparous Alpine goats fed the same pre-treatment diet for 40±7 days were, then, arranged to three dietary treatments consisting of control, linseed and hemp seeds supplemented diets. Independently from sampling time and diets, bacterial community of ruminal fluid was dominated by Bacteroidetes (about 61.2%) and Firmicutes (24.2%) with a high abundance of Prevotellaceae (41.0%) and Veillonellaceae (9.4%) and a low presence of Ruminococcaceae (5.0%) and Lachnospiraceae (4.3%). Linseed supplementation affected ruminal bacteria population, with a significant reduction of biodiversity; in particular, relative abundance of Prevotella was reduced (-12.0%), whereas that of Succinivibrio and Fibrobacter was increased (+50.0% and +75.0%, respectively). No statistically significant differences were found among the average relative abundance of archaeal genera between each dietary group. Moreover, the addition of linseed and hemp seed induced significant changes in FA concentration in the rumen, as a consequence of shift from C18 : 2n-6 to C18 : 3n-3 biohydrogenation pathway. Furthermore, dimethylacetal composition was affected by fat supplementation, as consequence of ruminal bacteria population modification. Finally, the association study between the rumen FA profile and the bacterial microbiome revealed that Fibrobacteriaceae is the bacterial family showing the highest and significant correlation with FA involved in the biohydrogenation pathway of C18 : 3n-3.
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Mele M, Macciotta N, Cecchinato A, Conte G, Schiavon S, Bittante G. Multivariate factor analysis of detailed milk fatty acid profile: Effects of dairy system, feeding, herd, parity, and stage of lactation. J Dairy Sci 2016; 99:9820-9833. [DOI: 10.3168/jds.2016-11451] [Citation(s) in RCA: 52] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2016] [Accepted: 08/08/2016] [Indexed: 12/14/2022]
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Pegolo S, Cecchinato A, Mele M, Conte G, Schiavon S, Bittante G. Effects of candidate gene polymorphisms on the detailed fatty acids profile determined by gas chromatography in bovine milk. J Dairy Sci 2016; 99:4558-4573. [DOI: 10.3168/jds.2015-10420] [Citation(s) in RCA: 35] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2015] [Accepted: 02/10/2016] [Indexed: 11/19/2022]
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Conte G, Jeronimo E, Serra A, Bessa RJ, Mele M. Effect of dietary polyunsaturated fatty acids on Stearoyl CoA-Desaturase gene expression in intramuscular lipids of lamb. ITALIAN JOURNAL OF ANIMAL SCIENCE 2016. [DOI: 10.4081/ijas.2012.e79] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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Buccioni A, Minieri S, Conte G, Benvenuti D, Pezzati A, Antongiovanni M, Rapaccini S, Mele M. Changes in conjugated linoleic acid and C18:1 isomers profile during the ripening ofPecorino Toscanocheese produced with raw milk. ITALIAN JOURNAL OF ANIMAL SCIENCE 2016. [DOI: 10.4081/ijas.2012.e75] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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Buccioni A, Serra A, Minieri S, Mannelli F, Cappucci A, Benvenuti D, Rapaccini S, Conte G, Mele M. Milk production, composition, and milk fatty acid profile from grazing sheep fed diets supplemented with chestnut tannin extract and extruded linseed. Small Rumin Res 2015. [DOI: 10.1016/j.smallrumres.2015.07.021] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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Pirondini M, Colombini S, Mele M, Malagutti L, Rapetti L, Galassi G, Crovetto G. Effect of dietary starch concentration and fish oil supplementation on milk yield and composition, diet digestibility, and methane emissions in lactating dairy cows. J Dairy Sci 2015; 98:357-72. [DOI: 10.3168/jds.2014-8092] [Citation(s) in RCA: 40] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2014] [Accepted: 09/10/2014] [Indexed: 11/19/2022]
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Buccioni A, Pauselli M, Viti C, Minieri S, Pallara G, Roscini V, Rapaccini S, Marinucci MT, Lupi P, Conte G, Mele M. Milk fatty acid composition, rumen microbial population, and animal performances in response to diets rich in linoleic acid supplemented with chestnut or quebracho tannins in dairy ewes. J Dairy Sci 2014; 98:1145-56. [PMID: 25434333 DOI: 10.3168/jds.2014-8651] [Citation(s) in RCA: 97] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2014] [Accepted: 10/17/2014] [Indexed: 11/19/2022]
Abstract
The aim of the study was to evaluate milk fatty acid (FA) profile, animal performance, and rumen microbial population in response to diets containing soybean oil supplemented or not with chestnut and quebracho tannins in dairy ewes. Eighteen Comisana ewes at 122±6 d in milking were allotted into 3 experimental groups. Diets were characterized by chopped grass hay administered ad libitum and by 800 g/head and day of 3 experimental concentrates containing 84.5 g of soybean oil/kg of dry matter (DM) and 52.8 g/kg of DM of bentonite (control diet), chestnut tannin extract (CHT diet), or quebracho tannin extract (QUE diet). The trial lasted 4 wk. Milk yield was recorded daily, and milk composition and blood parameters were analyzed weekly. At the end of the experiment, samples of rumen fluid were collected to analyze pH, volatile fatty acid profile, and the relative proportions of Butyrivibrio fibrisolvens and Butyrivibrio proteoclasticus in the rumen microbial population. Hepatic functionality, milk yield, and gross composition were not affected by tannin extracts, whereas milk FA composition was characterized by significant changes in the concentration of linoleic acid (CHT +2.77% and QUE +9.23%), vaccenic acid (CHT +7.07% and QUE +13.88%), rumenic acid (CHT -1.88% and QUE +24.24%), stearic acid (CHT + 8.71% and QUE -11.45%), and saturated fatty acids (CHT -0.47% and QUE -3.38%). These differences were probably due to the ability of condensed versus hydrolyzable tannins to interfere with rumen microbial metabolism, as indirectly confirmed by changes in the relative proportions of B. fibrisolvens and B. proteoclasticus populations and by changes in the molar proportions of volatile fatty acids. The effect of the CHT diet on the milk FA profile and microbial species considered in this trial was intermediate between that of QUE and the control diet, suggesting a differential effect of condensed and hydrolyzable tannins on rumen microbes. Compared with control animals, the presence of B. fibrisolvens increased about 3 times in ewes fed CHT and about 5 times in animals fed QUE. In contrast, the abundance of B. proteoclasticus decreased about 5- and 15-fold in rumen liquor of ewes fed CHT and QUE diets, respectively. The use of soybean oil and a practical dose of QUE or CHT extract in the diet of dairy ewes can be an efficient strategy to improve the nutritional quality of milk.
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Affiliation(s)
- A Buccioni
- Dipartimento di Scienze delle Produzioni Agro-alimentari e dell'Ambiente, University of Florence, Piazzale delle Cascine 18, 50144 Firenze, Italy.
| | - M Pauselli
- Dipartimento di Scienze Agrarie Alimentari ed Ambientali, University of Perugia, Borgo XX Giugno 74, 06121 Perugia, Italy
| | - C Viti
- Dipartimento di Scienze delle Produzioni Agro-alimentari e dell'Ambiente, University of Florence, Piazzale delle Cascine 18, 50144 Firenze, Italy
| | - S Minieri
- Dipartimento di Scienze delle Produzioni Agro-alimentari e dell'Ambiente, University of Florence, Piazzale delle Cascine 18, 50144 Firenze, Italy
| | - G Pallara
- Dipartimento di Scienze delle Produzioni Agro-alimentari e dell'Ambiente, University of Florence, Piazzale delle Cascine 18, 50144 Firenze, Italy
| | - V Roscini
- Dipartimento di Scienze Agrarie Alimentari ed Ambientali, University of Perugia, Borgo XX Giugno 74, 06121 Perugia, Italy
| | - S Rapaccini
- Dipartimento di Scienze delle Produzioni Agro-alimentari e dell'Ambiente, University of Florence, Piazzale delle Cascine 18, 50144 Firenze, Italy
| | - M Trabalza Marinucci
- Dipartimento di Medicina Veterinaria, University of Perugia, Via S. Costanzo 4, 06126 Perugia, Italy
| | - P Lupi
- Dipartimento di Scienze delle Produzioni Agro-alimentari e dell'Ambiente, University of Florence, Piazzale delle Cascine 18, 50144 Firenze, Italy
| | - G Conte
- Dipartimento di Scienze Agrarie, Alimentari e Agro-ambientali, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
| | - M Mele
- Dipartimento di Scienze Agrarie, Alimentari e Agro-ambientali, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
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Sheep cheese naturally enriched in α-linolenic, conjugated linoleic and vaccenic acids improves the lipid profile and reduces anandamide in the plasma of hypercholesterolaemic subjects. Br J Nutr 2012; 109:1453-62. [PMID: 22917075 DOI: 10.1017/s0007114512003224] [Citation(s) in RCA: 93] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Abstract
Intake of dairy fat has long been considered as a risk factor for CVD. Pasture and dietary lipid supplementation have been reported to be reliable strategies in ruminant nutrition, in order to increase the content of α-linolenic acid (ALA), conjugated linoleic acid (CLA) and vaccenic acid (VA), and decrease SFA in milk fat. In the present study, we aimed at verifying whether consumption of a sheep cheese, naturally enriched in ALA, CLA and VA, would modify the plasma lipid and endocannabinoid profiles in mildly hypercholesterolaemic subjects. A total of forty-two adult volunteers (nineteen males and twenty-three females) with diagnosed mildly hypercholesterolaemia (total cholesterol 5·68-7·49 mmol/l) were randomly assigned to eat 90 g/d of a control or enriched cheese for 3 weeks, with a cross-over after 3 weeks of washout. Plasma lipids, endocannabinoids, adipokines and inflammatory markers were measured. The intake of enriched cheese significantly increased the plasma concentrations of CLA, VA, the n-3 fatty acids ALA and EPA, and more remarkably decreased that of the endocannabinoid anandamide. LDL-cholesterol decreased significantly (7%). No changes were detected in the levels of inflammatory markers; however, a significant correlation was found between the plasma levels of anandamide and leptin. The control cheese modified none of the parameters measured. The results obtained do not support the view that intake of dairy fat is detrimental to hypercholesterolaemic subjects. Indeed, they show that a naturally enriched cheese possesses beneficial properties, since it ameliorates the plasma lipid profile, and more remarkably reduces endocannabinoid biosynthesis.
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Effectiveness of mid-infrared spectroscopy to predict fatty acid composition of Brown Swiss bovine milk. Animal 2012; 5:1653-8. [PMID: 22440358 DOI: 10.1017/s1751731111000747] [Citation(s) in RCA: 60] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
Abstract
Mid-infrared spectroscopy (MIR) is used to predict fatty acid (FA) composition of individual milk samples (n=267) of Brown Swiss cows. FAs were analyzed by gas chromatography as a reference method. Samples were scanned (4000 to 900 cm-1) by MIR, and predictive models were developed using modified partial least squares regressions with full cross-validation. The methods using a first derivative or multiplicative scatter corrected plus first derivative resulted, on average, in the best predictions. Coefficients of correlation between measured and predicted C8:0, C10:0, C12:0, C14:0, anteiso-C17:0, c9-C18:1, and medium- and long-chain FA, and saturated, monounsaturated and unsaturated FA ranged from 0.71 to 0.77, suggesting that prediction models can be implemented in milk recording schemes to routinely collect information on FA composition from the whole Brown Swiss population for breeding purposes.
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Moioli B, Contarini G, Pariset L, Marchitelli C, Crisà A, Catillo G, Napolitano F. Genetic variation of C18:1 and C18:2 isomers in sheep milk fat. Small Rumin Res 2012. [DOI: 10.1016/j.smallrumres.2011.08.009] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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Mele M, Contarini G, Cercaci L, Serra A, Buccioni A, Povolo M, Conte G, Funaro A, Banni S, Lercker G, Secchiari P. Enrichment of Pecorino cheese with conjugated linoleic acid by feeding dairy ewes with extruded linseed: Effect on fatty acid and triglycerides composition and on oxidative stability. Int Dairy J 2011. [DOI: 10.1016/j.idairyj.2010.12.015] [Citation(s) in RCA: 66] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Conjugated linoleic acid and C18:1 isomers content in milk fat of sheep and their transfer to Pecorino Toscano cheese. Int Dairy J 2010. [DOI: 10.1016/j.idairyj.2009.10.001] [Citation(s) in RCA: 47] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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