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Galal SAB, Elzanfaly ES, Hussien EM, Amer EAH, Zaazaa HE. Spectrofluorimetric determination of butylated hydroxytoluene and butylated hydroxyanisole in their combined formulation: application to butylated hydroxyanisole residual analysis in milk and butter. Sci Rep 2024; 14:4498. [PMID: 38402246 PMCID: PMC10894300 DOI: 10.1038/s41598-024-54483-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2023] [Accepted: 02/12/2024] [Indexed: 02/26/2024] Open
Abstract
Butylated hydroxytoluene (BHT) and butylated hydroxyanisole (BHA) are two antioxidants that have been extensively used in many applications. Both are well known for their debatable health risks due to their multiple intake sources. Therefore, conservative limits are set for them in different regulations adapted to the matrices in which they exist. Here we present a simple spectrofluorimetric method for the determination of BHT and BHA based on their native fluorescence and synchronous scanning mode. The type of solvent and the interval between emission and excitation wavelengths were carefully optimized. Under the optimized conditions, good linearities were obtained between the emission intensity and the corresponding concentrations of BHT and BHA over the range of 3-18 µg/mL and 0.1-7 µg/mL, respectively with a good correlation coefficient (r > 0.99). The limits of detection were 0.9 and 0.02 µg/mL, and the quantification limits were 3 and 0.05 µg/mL for BHT and BHA, respectively. The suggested procedure was validated according to ICH guidelines Q2 (R1). Furthermore, the method's greenness was assessed by three different methods, and it proved to be eco-reasonable. The method was successfully applied to the determination of BHT and BHA in pharmaceutical formulations. We also applied the suggested method for monitoring the residual BHA in conventional, powdered milk and butter, with good recovery in spiked samples.
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Affiliation(s)
| | - Eman Saad Elzanfaly
- Analytical Chemistry Department, Faculty of Pharmacy, Cairo University, Kasr El-Aini Street, Cairo, 11562, Egypt
| | | | | | - Hala Elsayed Zaazaa
- Analytical Chemistry Department, Faculty of Pharmacy, Cairo University, Kasr El-Aini Street, Cairo, 11562, Egypt.
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Mansour AW, Sindi HA. Effects of Ajwa date seeds on the oxidative stability of butter. Heliyon 2024; 10:e24717. [PMID: 38312688 PMCID: PMC10835321 DOI: 10.1016/j.heliyon.2024.e24717] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2023] [Revised: 12/05/2023] [Accepted: 01/12/2024] [Indexed: 02/06/2024] Open
Abstract
Butter is a widely used food product. However, owing to its rich fatty acid content (saturated and unsaturated fatty acids), it is prone to lipid oxidation, which may affect the quality of butter-containing products. Because of the possible toxic properties of synthetic antioxidants, recent research has focused on the use of natural antioxidants. This study aimed to evaluate the effects of Ajwa date seeds as natural antioxidants to retard lipid oxidation in butter. Date seeds as either a powder or extract were added to butter at concentrations of 0.5 % and 1 %; 100 % butter was used as the control. The samples were stored at 60 °C for 21 d. Radical scavenging activity, peroxide value, acid value, and thiobarbituric acid value (TBA) were analysed every 7 d. This study revealed a strong relationship between storage period and oxidative stability parameters. After 21 d, butter containing date seed powder exhibited higher radical scavenging activity than date seed extract. A reduction in peroxide, acid, and TBA values was also observed in butter samples containing date seed powder. In conclusion, date seed powder increased the oxidative stability of butter. Therefore, adding date seed powder to butter-rich food products can increase their shelf-life and stability.
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Affiliation(s)
- Ayah W. Mansour
- Department of Food and Nutrition, Faculty of Human Sciences and Design, King Abdul Aziz University, Jeddah, Saudi Arabia
| | - Heba A. Sindi
- Department of Food and Nutrition, Faculty of Human Sciences and Design, King Abdul Aziz University, Jeddah, Saudi Arabia
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O' Sullivan R, Cama-Moncunill R, Salter-Townshend M, Schmidt O, Monahan FJ. Verifying origin claims on dairy products using stable isotope ratio analysis and random forest classification. Food Chem X 2023; 19:100858. [PMID: 37780346 PMCID: PMC10534209 DOI: 10.1016/j.fochx.2023.100858] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2023] [Revised: 08/28/2023] [Accepted: 08/30/2023] [Indexed: 10/03/2023] Open
Abstract
Scientifically underpinning geographic origin claims will improve consumer trust in food labels. Stable isotope ratio analysis (SIRA) is an analytical technique that supports origin verification of food products based on naturally occurring differences in isotopic compositions. SIRA of five relevant elements (C, H, N, O, S) was conducted on casein isolated from butter (n = 60), cheese (n = 96), and whole milk powder (WMP) (n = 41). Samples were divided into four geographic regions based on their commercial origin: Ireland (n = 79), Europe (n = 67), Australasia (n = 29) and USA (n = 22). A random forest machine learning model built using δ13C, δ2H, δ15N, δ18O and δ34S values of all products (n = 197) accurately (88% model accuracy rate) predicted the region of origin with class accuracy of 95% for Irish, 84% for European, 71% for Australasia, and 94% for US products.
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Affiliation(s)
- Roisin O' Sullivan
- UCD School of Agriculture and Food Science, University College Dublin, Belfield, Dublin D04 V1W8, Ireland
| | - Raquel Cama-Moncunill
- UCD School of Agriculture and Food Science, University College Dublin, Belfield, Dublin D04 V1W8, Ireland
| | - Michael Salter-Townshend
- UCD School of Mathematics and Statistics, University College Dublin, Belfield, Dublin D04 V1W8, Ireland
| | - Olaf Schmidt
- UCD School of Agriculture and Food Science, University College Dublin, Belfield, Dublin D04 V1W8, Ireland
| | - Frank J. Monahan
- UCD School of Agriculture and Food Science, University College Dublin, Belfield, Dublin D04 V1W8, Ireland
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Masci M, Turrini A, Caproni R, Nevigato T. Organochlorines as contaminants in butter and other shortenings: occurrence and exposure assessment. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2023; 40:1333-1344. [PMID: 37698517 DOI: 10.1080/19440049.2023.2254404] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2023] [Revised: 08/22/2023] [Accepted: 08/27/2023] [Indexed: 09/13/2023]
Abstract
In the present work, experimental measurements were carried out on dietary fats purchased in stores or bought online and produced in different countries of the world. Shortenings of animal origin (lard, butter) or vegetable-made (margarine, coconut oil, hydrogenated palm/soybean oil) were selected. The concentrations of organochlorines (OC pesticides and PCBs) were measured to ascertain whether the level of these contaminants in food has decreased since they were banned and to assess the today consumer exposure to such xenobiotics. Analyses were carried out by GC-ECD and GC-MS according to the United Nations Environment Program on persistent organic pollutants. Organochlorines were detected in 85% of the samples analysed. The observed levels were not high (maximum value 5.54 ± 2.33 ng g-1) and point out a slow decline over the last years. Butter from Europe was the most studied matrix showing HCB and 4,4'-DDE as the main organochlorines that were constantly detected above the limit of quantitation. This can be explained if the past use of the two pesticides is considered. Consumption data from the EFSA database were combined with the HCB and 4,4'-DDE concentrations measured in the present research to obtain the Estimated Daily Intakes (EDIs) of the two contaminants from butter. The comparison with the Tolerable Daily Intakes (TDIs) set by World Health Organization indicates that the observed EDIs are far below the TDIs, so allowing to conclude that the risk deriving from the intake of the investigated organochlorines through butter is acceptably low for European consumers. Results relating to some non-Aroclor PCBs detected in shortenings, such as PCB 47, which have recently been discovered to be released into the environment are also reported.
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Affiliation(s)
- Maurizio Masci
- Research Centre for Food and Nutrition, Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria, Rome, Italy
| | - Aida Turrini
- Research Centre for Food and Nutrition, Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria, Rome, Italy
| | - Roberto Caproni
- Research Centre for Food and Nutrition, Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria, Rome, Italy
| | - Teresina Nevigato
- Research Centre for Food and Nutrition, Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria, Rome, Italy
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Hamilton AN, Gibson KE. Transfer rates of Salmonella Typhimurium, Listeria monocytogenes, and a human norovirus surrogate impacted by macronutrient composition of food inks in 3D food printing systems. Food Microbiol 2023; 113:104268. [PMID: 37098423 DOI: 10.1016/j.fm.2023.104268] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2022] [Revised: 02/08/2023] [Accepted: 03/17/2023] [Indexed: 04/27/2023]
Abstract
3D food printers (3DFPs) allow for the customization of the physiochemical properties of foods in new ways. Transfer kinetics of foodborne pathogens between surfaces and food inks have not been evaluated in 3DFPs. This study aimed to determine if the macromolecular composition of food inks would impact the transfer rate of foodborne pathogens from the stainless steel food ink capsule to the 3D printed food. Salmonella Typhimurium, Listeria monocytogenes, and a human norovirus surrogate, Tulane virus (TuV), were inoculated onto the interior surface of stainless steel food ink capsules and dried for 30 min. Subsequently, 100 g of one of the following prepared food inks was extruded: (1) pure butter, (2) a powdered sugar solution, (3) a protein powder solution, and (4) a 1:1:1 ratio of all three macromolecules. Pathogen enumeration was completed for both the soiled capsules and the printed food products and resulting transfer rates were estimated using a generalized linear model with quasibinomial errors. A significant two-way interaction effect was found between microorganism type and food ink type (P = 0.0002). Tulane virus was typically transferred the most, and no significant differences between L. monocytogenes and S. Typhimurium were observed for any food matrix or across food matrices. Among food matrices, the complex mixture transferred fewer microorganisms in all instances, while butter, protein, and sugar were all statistically indistinguishable. This research seeks to further develop the field of 3DFP safety and to advance the understanding of the role of macromolecular composition in pathogen transfer kinetics, which have not previously been explored in pure matrices.
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Affiliation(s)
- Allyson N Hamilton
- Department of Food Science, Center for Food Safety, University of Arkansas System Division of Agriculture, Fayetteville, AR, 72704, USA
| | - Kristen E Gibson
- Department of Food Science, Center for Food Safety, University of Arkansas System Division of Agriculture, Fayetteville, AR, 72704, USA.
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Rosa MC, Mahieu B, Rogério Tavares Filho E, Cavalcanti RN, Martins M, Sobral LA, Sant'Anna C, Esmerino EA, Goldbeck R, Pimentel TC, Cristina Silva M, Cruz AG. Impact of adding xylooligosaccharides encapsulated in butter: Microstructural, optical, rheological and sensory aspects. Food Res Int 2023; 170:113003. [PMID: 37316072 DOI: 10.1016/j.foodres.2023.113003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2023] [Revised: 05/15/2023] [Accepted: 05/17/2023] [Indexed: 06/16/2023]
Abstract
This study investigated the microstructure, rheological properties, and sensory characteristics of butters produced with free and encapsulated xylooligosaccharides (XOS). Four formulations of butter were processed: BCONT: 0 % w/w XOS (control); BXOS: 20% w/w free XOS; BXOS-ALG: 20% w/w XOS microencapsulated with alginate (XOS-alginate ratio of 3:1 w/w); and BXOS-GEL: 20% w/w XOS microencapsulated with alginate-gelatin (XOS-alginate-gelatin ratio of 3:1:1.5 w/w). The microparticles showed a bimodal distribution, low size and low span values, demonstrating physical stability to be included in emulsions. The XOS-ALG presented surface weighted mean diameter (D3.2) of 90.24 µm, volume-weighted mean diameter (D4.3) of 131.8 µm, and Span of 2.14. In contrast, the XOS-GEL presented D3.2 of 82.80 µm, D4.3 of 141.0 µm, and a Span of 2.46. Products with XOS were characterized by higher creaminess, sweet taste, and lower salty taste than the control. However, the addition form significantly impacted the other evaluated parameters. The utilization of XOS in a free form (BXOS) resulted in smaller droplet sizes (1.26 μm) than encapsulated XOS and control (XOS-ALG = 1.32 µm / XOS-GEL = 1.58 µm, / BCONT = 1.59 µm), and changes in the rheological parameters (higher values of shear stress, viscosity, consistency index, rigidity (J0), and Newtonian viscosity (ηN) and lower elasticity (τ)). Furthermore, it changed the color parameters (more yellow and dark color, lower L* and higher b* values). On the other hand, the utilization of micropaticles of XOS (BXOS-ALG and BXOS-GEL) kept shear stress, viscosity, consistency index, rigidity (J0), and elasticity (τ) more similar to control. The products had a less intense yellow color (lower b* values) and was perceived with more consistency and butter taste. However, the presence of particles was perceived by consumers. The results suggest that consumers were more attentive to reporting flavor-related attributes than texture. In conclusion, adding microparticles of XOS could improve butter's rheological and sensory properties. In conclusion, adding microparticles of XOS could improve butter's rheological and sensory properties.
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Affiliation(s)
- Mariana C Rosa
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, Rio de Janeiro, Brazil
| | | | - Elson Rogério Tavares Filho
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, Rio de Janeiro, Brazil
| | - Rodrigo N Cavalcanti
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, Rio de Janeiro, Brazil
| | - Manoela Martins
- Universidade Estadual de Campinas (UNICAMP), Faculdade de Engenharia de Alimentos (FEA), Brazil
| | - Louise A Sobral
- Universidade Federal do Rio de Janeiro (UFRJ), Escola de Química, Rio de Janeiro, Brazil
| | - Celso Sant'Anna
- Instituto Nacional de Metrologia, Normalização e Qualidade Industrial (Inmetro), Duque de Caxias, RJ, Brazil
| | - Erick A Esmerino
- Universidade Federal Fluminense (UFF), Faculdade de Medicina Veterinária, Niterói, Niterói, Brazil
| | - Rosana Goldbeck
- Universidade Estadual de Campinas (UNICAMP), Faculdade de Engenharia de Alimentos (FEA), Brazil
| | | | - Marcia Cristina Silva
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, Rio de Janeiro, Brazil
| | - Adriano G Cruz
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, Rio de Janeiro, Brazil.
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Rodriguez-Archilla A, Gomez-Fernandez M. Influence of dairy products consumption on oral cancer risk: A meta-analysis. J Dent Res Dent Clin Dent Prospects 2023; 17:1-7. [PMID: 37650016 PMCID: PMC10462922 DOI: 10.34172/joddd.2023.36851] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2022] [Accepted: 12/23/2022] [Indexed: 09/01/2023] Open
Abstract
Background The role of dairy product consumption on oral cancer risk is not yet fully clarified. Some studies have observed an inverse association between dairy consumption and oral cancer risk. This study aimed to determine the influence of dairy product consumption (milk, cheese, yogurt, butter) on oral cancer risk. Methods A search for studies on dairy products and oral cancer was conducted in the following databases: PubMed (MEDLINE, Cochrane Library), Web of Science (WoS), and Scopus. The estimation of the odds ratio (OR) effect was performed with the generic inverse variance method using the logarithm of the effect with the standard error (SE) and 95% confidence intervals. Results Twenty-one studies with 59271 participants (8,300 oral cancer patients and 50971 controls) were included in this meta-analysis. All dairy products significantly reduced oral cancer risk except butter (P=0.16). Milk intake reduced oral cancer risk by 27% (OR: 0.73; P<0.001); yogurt consumption by 25% (OR: 0.75; P<0.001), and cheese consumption by 21% (OR:0.79; P<0.01). Conclusion Regular consumption of dairy products reduces oral cancer risk between 21% and 27%.
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Affiliation(s)
- Alberto Rodriguez-Archilla
- Department of Stomatology, Oral Medicine Unit. Faculty of Dentistry. University of Granada, Granada, Spain
| | - Marina Gomez-Fernandez
- Department of Stomatology, Oral Medicine Unit. Faculty of Dentistry. University of Granada, Granada, Spain
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Van Parys A, Sæle J, Puaschitz NG, Anfinsen ÅM, Karlsson T, Olsen T, Haugsgjerd TR, Vinknes KJ, Holven KB, Dierkes J, Nygård OK, Lysne V. The association between dairy intake and risk of cardiovascular disease and mortality in patients with stable angina pectoris. Eur J Prev Cardiol 2023; 30:219-229. [PMID: 36134600 DOI: 10.1093/eurjpc/zwac217] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 06/21/2022] [Revised: 09/16/2022] [Accepted: 09/19/2022] [Indexed: 11/13/2022]
Abstract
AIMS The association of dairy products with cardiovascular disease and mortality risk remains heavily debated. We aimed to investigate the association between intake of total dairy and dairy products and the risk of acute myocardial infarction (AMI), stroke, and cardiovascular and all-cause mortality. METHODS AND RESULTS We included 1929 patients (80% men, mean age 62 years) with stable angina pectoris from the Western Norway B-vitamin Intervention Trial. Dietary data were obtained via a 169-item food frequency questionnaire. Risk associations were estimated using Cox proportional hazard regression models adjusted for relevant covariates. Non-linear associations were explored visually. The mean (±SD) dairy intake in the study population was 169 ± 108 g/1000 kcal. Median follow-up times were 5.2, 7.8, and 14.1 years for stroke, AMI, and mortality, respectively. Higher intake of total dairy and milk were positively associated with stroke risk [HR (95% CI): 1.14 (1.02, 1.27) and 1.13 (1.02, 1.27), cardiovascular mortality 1.06 (1.00, 1.12) and 1.07 (1.01, 1.13)] and all-cause mortality [1.07 (1.03, 1.11) and 1.06 (1.03, 1.10)] per 50 g/1000 kcal. Higher cheese intake was inversely associated with AMI risk [0.92 (0.83, 1.02)] per 10 g/1000 kcal. Butter was associated with increased AMI risk [1.10 (0.97, 1.24)] and all-cause mortality [1.10 (1.00, 1.20) per 5 g/1000 kcal. CONCLUSION Higher dairy and milk consumption were associated with increased risk of mortality and stroke. Cheese was associated with decreased, and butter with increased, risk of AMI. Dairy is a heterogenous food group with divergent health effects and dairy products should therefore be investigated individually.
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Affiliation(s)
- Anthea Van Parys
- Centre for Nutrition, Department of Clinical Science, University of Bergen, Haukelandsbakken 15, 5021 Bergen, Norway
| | - Jostein Sæle
- Centre for Nutrition, Department of Clinical Science, University of Bergen, Haukelandsbakken 15, 5021 Bergen, Norway
| | - Nathalie G Puaschitz
- Centre of Care Research (West), Western Norway University of Applied Sciences (HVL), Årstadveien 17, 5009 Bergen, Norway
| | - Åslaug Matre Anfinsen
- Centre for Nutrition, Department of Clinical Science, University of Bergen, Haukelandsbakken 15, 5021 Bergen, Norway
- Mohn Nutrition Research Laboratory, University of Bergen, Haukelandsbakken 15, 5121 Bergen, Norway
| | - Therese Karlsson
- Department of Internal Medicine and Clinical Nutrition, Sahlgrenska Academy, University of Gothenburg, Vita Stråket SU, 41345 Gothenburg, Sweden
| | - Thomas Olsen
- Department of Nutrition, Institute of Basic Medical Sciences, University of Oslo, Sognsvannsveien 9, 0372 Oslo, Norway
| | - Teresa R Haugsgjerd
- Centre for Research on Cardiac Disease in Women, Department of Clinical Science, University of Bergen, Laboratory Building, Haukelandsbakken, 5009 Bergen, Norway
| | - Kathrine J Vinknes
- Department of Nutrition, Institute of Basic Medical Sciences, University of Oslo, Sognsvannsveien 9, 0372 Oslo, Norway
| | - Kirsten B Holven
- Department of Nutrition, Institute of Basic Medical Sciences, University of Oslo, Sognsvannsveien 9, 0372 Oslo, Norway
- National Advisory Unit on Familial Hypercholesterolemia, Department of Endocrinology, Morbid Obesity and Preventive Medicine, Oslo University Hospital, Trondheimsveien 235, 0586 Oslo, Norway
| | - Jutta Dierkes
- Mohn Nutrition Research Laboratory, University of Bergen, Haukelandsbakken 15, 5121 Bergen, Norway
- Centre for Nutrition, Department of Clinical Medicine, University of Bergen, Haukelandsbakken 15, 5121 Bergen, Norway
- Department of Laboratory Medicine and Pathology, Haukeland University Hospital, Laboratory Building, 5009 Bergen, Norway
| | - Ottar K Nygård
- Centre for Nutrition, Department of Clinical Science, University of Bergen, Haukelandsbakken 15, 5021 Bergen, Norway
- Mohn Nutrition Research Laboratory, University of Bergen, Haukelandsbakken 15, 5121 Bergen, Norway
- Department of Heart Disease, Haukeland University Hospital, Haukelandsveien 22, 5021 Bergen, Norway
| | - Vegard Lysne
- Centre for Nutrition, Department of Clinical Science, University of Bergen, Haukelandsbakken 15, 5021 Bergen, Norway
- Mohn Nutrition Research Laboratory, University of Bergen, Haukelandsbakken 15, 5121 Bergen, Norway
- Department of Heart Disease, Haukeland University Hospital, Haukelandsveien 22, 5021 Bergen, Norway
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Abstract
The effects of washing raw butter with hydrogen-rich water (HRW), prepared with hydrogen (H2) and/or magnesium (Mg), on butter quality were investigated in this research paper. During the washing process, titratable acidity (TA) decreased by 12% for all washed samples. During the storage period, TA increased by 28% and 93% (control), 14% and 58% (H2), and 10% and 66% (Mg) for the 60th and 90th days, respectively. Peroxide value (mEq O2/kg) increased to 2.76 and 8.83 (control), 1.92 and 7.25 (H2), and 2.02 and 8.12 (Mg) for the 60th and 90th days. HRW samples showed the lowest acid degree value (ADV) and the highest color notes (L*, C*, and h). The HRW treatment of raw butter has shown improving effects on the product without any harmful residuals in the final product or the environment.
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Guggisberg D, Burton-Pimentel KJ, Walther B, Badertscher R, Blaser C, Portmann R, Schmid A, Radtke T, Saner H, Fournier N, Bütikofer U, Vergères G. Molecular effects of the consumption of margarine and butter varying in trans fat composition: a parallel human intervention study. Lipids Health Dis 2022; 21:74. [PMID: 35982449 PMCID: PMC9389665 DOI: 10.1186/s12944-022-01675-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2022] [Accepted: 06/13/2022] [Indexed: 12/15/2022] Open
Abstract
BACKGROUND Whereas the dietary intake of industrial trans fatty acids (iTFA) has been specifically associated with inflammation, cardiovascular disease, and type 2 diabetes, understanding the impact of dietary fats on human health remains challenging owing to their complex composition and individual effects of their lipid components on metabolism. The aim of this study is to profile the composition of blood, measured by the fatty acid (FAs) profile and untargeted metabolome of serum and the transcriptome of blood cells, in order to identify molecular signatures that discriminate dietary fat intakes. METHODS In a parallel study, the molecular effects of consuming dairy fat containing ruminant TFA (rTFA) or margarine containing iTFA were investigated. Healthy volunteers (n = 42; 45-69 y) were randomly assigned to diets containing margarine without TFA as major source of fat (wTFA control group with 0.4 g TFA per 100 g margarine), margarine with iTFA (iTFA group with 4.1 g TFA per 100 g margarine), or butter with rTFA (rTFA group with 6.3 g TFA per 100 g butter) for 4 weeks. The amounts of test products were individually selected so that fat intake contributed to 30-33% of energy requirements and TFA in the rTFA and iTFA groups contributed to up to 2% of energy intake. Changes in fasting blood values of lipid profiles (GC with flame-ionization detection), metabolome profiles (LC-MS, GC-MS), and gene expression (microarray) were measured. RESULTS Eighteen FAs, as well as 242 additional features measured by LC-MS (185) and GC-MS (54) showed significantly different responses to the diets (PFDR-adjusted < 0.05), mainly distinguishing butter from the margarine diets while gene expression was not differentially affected. The most abundant TFA in the butter, i.e. TFA containing (E)-octadec-11-enoic acid (C18:1 t11; trans vaccenic acid), and margarines, i.e. TFA containing (E)-octadec-9-enoic acid (C18:1 t9; elaidic acid) were reflected in the significantly different serum levels of TFAs measured after the dietary interventions. CONCLUSIONS The untargeted serum metabolome differentiates margarine from butter intake although the identification of the discriminating features remains a bottleneck. The targeted serum FA profile provides detailed information on specific molecules differentiating not only butter from margarine intake but also diets with different content of iTFAs in margarine. TRIAL REGISTRATION ClinicalTrials.gov NCT00933322.
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Affiliation(s)
| | | | | | | | | | | | | | - Thomas Radtke
- Preventive Cardiology and Sports Medicine, University Clinic for Cardiology, Inselspital, University of Bern, Bern, Switzerland.,Present addresses: Epidemiology, Biostatistics and Prevention Institute, University of Zurich, Zurich, Switzerland
| | - Hugo Saner
- Preventive Cardiology and Sports Medicine, University Clinic for Cardiology, Inselspital, University of Bern, Bern, Switzerland.,Present addresses: Institute for Social and Preventive Medicine, University of Bern, Bern, Switzerland
| | - Nadine Fournier
- Bioinformatics Core Facility, Swiss Institute of Bioinformatics, Lausanne, Switzerland
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Marangoni AG, Ghazani SM, Gammage S, Van Rosendaal J, Music J, Charlebois S. Higher palmitic acid and dipalmitoyloleate levels are correlated to increased firmness in commercial butter. Food Chem 2022; 377:131991. [PMID: 34995963 DOI: 10.1016/j.foodchem.2021.131991] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2021] [Revised: 11/17/2021] [Accepted: 12/29/2021] [Indexed: 11/04/2022]
Abstract
The physical properties of butter are impacted by the fatty acid and triacylglycerol composition of the milkfat. Increased butter hardness and melting temperature results in decreased consumer satisfaction since these affect the culinary performance and spreadability. During the winter of 2021, consumers reported anecdotal evidence of an increase in butter hardness, leading to news reports blaming the increased hardness on palm oil-based supplementation of cows' feed. Commercial butter samples were collected from across Canada to test the correlation between fatty acid and triacylglycerol composition, and hardness. We determined that palmitic acid (r = 0.74) and dipalmitoyloleate (r = 0.72) were significantly and positively correlated to commercial butter hardness (P < 0.01). However, due to restricted access to existing historical data on the chemical composition of milk fat and hardness of butter, it was not possible to compare the firmness of butter in 2021 with butter produced in the past.
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Affiliation(s)
| | - Saeed M Ghazani
- Dept. of Food Science, University of Guelph, Guelph, ON, Canada.
| | - Sarah Gammage
- Dept. of Food Science, University of Guelph, Guelph, ON, Canada.
| | | | - Janet Music
- Faculty of Agriculture, Dalhousie University, Halifax, NS, Canada.
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12
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Miah MA, Himel MH, Sujan KM, Mustari A, Haque MI. Protective effects of cinnamon powder against hyperlipidemia and hepatotoxicity in butter fed female albino mice. Saudi J Biol Sci 2022; 29:3069-3074. [PMID: 35531151 PMCID: PMC9073011 DOI: 10.1016/j.sjbs.2022.01.047] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2021] [Revised: 01/15/2022] [Accepted: 01/19/2022] [Indexed: 02/03/2023] Open
Abstract
A butter-enriched high-fat diet changes lipid metabolism, resulting in fat storage, hyperlipidemia and obesity. Effects of cinnamon powder were investigated in butter-fed mice. 40 Swiss Albino mice, aged 28 to 30 days, were randomly assigned into two groups. Group A was an untreated control group (n = 8) and another group (n = 32) was a butter-treated group fed 10% butter. In the fifth week, mice of the butter-fed group were further divided into four equal groups: B, C, D, and E (n = 8), fed 10% butter with cinnamon 200 mg, 400 mg, and 600 mg powder per liter drinking water, respectively for 10 weeks. The butter-fed group was gained the most weight. Cinnamon supplementation significantly normalized weight gain and had no harmful effects on hematological parameters. Butter supplementation significantly increased total cholesterol (TC), triglycerides, and LDL cholesterol (LDL-c) whereas, cinnamon powder significantly reduced TC, LDL-c and glucose levels. In butter-fed mice, a significant increase was observed in the liver enzymes, alanine aminotransferase (ALT) and aspartate aminotransferase (AST) levels with subsequent fat deposition in the liver. Excitingly, these enzymes were decreased and no fat depositions were observed in the liver of cinnamon-treated mice. Applying different concentrations of cinnamon powder improved the lipid profile in butter-fed female albino mice.
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Affiliation(s)
- Mohammad Alam Miah
- Department of Physiology, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh
| | - Mainul Hassan Himel
- Department of Physiology, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh
| | - Khaled Mahmud Sujan
- Department of Physiology, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh
| | - Afrina Mustari
- Department of Physiology, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh
| | - Md. Iqramul Haque
- Department of Physiology, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh
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13
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Weber C, Harnack L, Johnson A, Jasthi B, Pettit J, Stevenson J. Nutrient comparisons of margarine/margarine-like products, butter blend products and butter in the US marketplace in 2020 post-FDA ban on partially hydrogenated oils. Public Health Nutr 2021; 25:1-8. [PMID: 34725025 PMCID: PMC9991743 DOI: 10.1017/s1368980021004511] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2021] [Revised: 09/30/2021] [Accepted: 10/28/2021] [Indexed: 11/06/2022]
Abstract
OBJECTIVE To evaluate the fatty acid profiles and relevant vitamin and mineral compositions of margarine/margarine-like products and butter blend products available in the US marketplace and to compare with butter. DESIGN Analysis of the food and nutrient composition information available for margarine/margarine-like products, butter blend products and butter in the 2021 version of the University of Minnesota Nutrition Coordinating Center (NCC) Food and Nutrient Database. SETTING The US retail food marketplace in 2020. PARTICIPANTS A selection of eighty-three margarine/margarine-like or butter blend products available in the USA in 2020 and regular and whipped butter (both salted and unsalted). RESULTS All products contained no or negligible amounts of trans fat. Mean daily values (DV) for SFA per 1 tablespoon ranged from 11 % for margarine/margarine-like tub and squeeze products to 18 % for margarine/margarine-like stick products and butter blend products. In contrast, one tablespoon butter provides 36 % of the DV for SFA. Results from ANOVA comparing the percent of total fat from SFA, PUFA and MUFA by product type indicated significant differences for SFA (P < 0·01) and PUFA (P < 0·01), but not MUFA (P = 0·07). CONCLUSIONS Leading brands of margarine/margarine-like and butter blend products examined in this study were found to be in greater alignment with current dietary recommendations for fatty acids and cholesterol than butter. Margarine/margarine-like tub and squeeze products were found to be optimal over margarine/margarine-like stick products and butter blend products. Future research should include an examination of private label products.
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Affiliation(s)
- Cecily Weber
- Division of Epidemiology and Community Health, School of Public Health, University of Minnesota, 1300 South 2nd St, Suite 300, Minneapolis, USA
| | - Lisa Harnack
- Division of Epidemiology and Community Health, School of Public Health, University of Minnesota, 1300 South 2nd St, Suite 300, Minneapolis, USA
| | - Abigail Johnson
- Division of Epidemiology and Community Health, School of Public Health, University of Minnesota, 1300 South 2nd St, Suite 300, Minneapolis, USA
| | - Bhaskarani Jasthi
- Nutrition Coordinating Center, School of Public Health, University of Minnesota, Minneapolis, USA
| | - Janet Pettit
- Nutrition Coordinating Center, School of Public Health, University of Minnesota, Minneapolis, USA
| | - Jennifer Stevenson
- Nutrition Coordinating Center, School of Public Health, University of Minnesota, Minneapolis, USA
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14
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Abstract
One of the major issues confronting the dairy industry is the efficient evaluation of the quality of feed, milk and dairy products. Over the years, the use of rapid analytical methods in the dairy industry has become imperative. This is because of the documented evidence of adulteration, microbial contamination and the influence of feed on the quality of milk and dairy products. Because of the delays involved in the use of wet chemistry methods during the evaluation of these products, rapid analytical techniques such as near-infrared spectroscopy (NIRS) has gained prominence and proven to be an efficient tool, providing instant results. The technique is rapid, nondestructive, precise and cost-effective, compared with other laboratory techniques. Handheld NIRS devices are easily used on the farm to perform quality control measures on an incoming feed from suppliers, during feed preparation, milking and processing of cheese, butter and yoghurt. This ensures that quality feed, milk and other dairy products are obtained. This review considers research articles published in reputable journals which explored the possible application of NIRS in the dairy industry. Emphasis was on what quality parameters were easily measured with NIRS, and the limitations in some instances.
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Affiliation(s)
- Haruna Gado Yakubu
- Department of Nutritional Science and Production Technology, Faculty of Agricultural and Environmental Sciences, Szent István University, Kaposvár, Hungary
| | - Zoltan Kovacs
- Department of Physics and Control, Faculty of Food Science, Szent István University, Budapest, Hungary
| | - Tamas Toth
- Agricultural and Food Research Centre, Széchenyi István University, Győr, Hungary.,Adexgo Kft, Balatonfüred, Hungary
| | - George Bazar
- Department of Nutritional Science and Production Technology, Faculty of Agricultural and Environmental Sciences, Szent István University, Kaposvár, Hungary.,Adexgo Kft, Balatonfüred, Hungary
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15
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Sun J, Ma M, Sun B, Ren F, Chen H, Zhang N, Zhang Y. Identification of characteristic aroma components of butter from Chinese butter hotpot seasoning. Food Chem 2021; 338:127838. [PMID: 32822905 DOI: 10.1016/j.foodchem.2020.127838] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2020] [Revised: 08/04/2020] [Accepted: 08/11/2020] [Indexed: 01/21/2023]
Abstract
The potent aroma compounds in butter from four kinds of Chinese butter hotpot seasoning were first investigated by analyzing the isolates from solid-phase microextraction. A total of 49 aroma compounds were identified, and 23 of them were highly correlated with the aroma profiles of the butter by partial least squares regression analysis. Aroma extract dilution analysis and odor activity value calculations were applied to further reveal the dominant odorants. Fifty-three odorants with flavor dilution factors between 1 and 1024 were identified and OAVs of 17 odorants were greater than 1. Finally, an aroma recombination experiment was prepared by mixing the aroma-active compounds (OAVs > 1), and the aroma profile of the recombination showed good agreement with that of the original sample. Omission tests showed that 2-furfurylthiol, 2-acetylthiazole, anethole, (E)-2-decenal, and 1,8-cineole were the key odorants for the overall aroma of butter.
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16
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Taylan O, Cebi N, Tahsin Yilmaz M, Sagdic O, Bakhsh AA. Detection of lard in butter using Raman spectroscopy combined with chemometrics. Food Chem 2020; 332:127344. [PMID: 32619937 DOI: 10.1016/j.foodchem.2020.127344] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2019] [Revised: 05/26/2020] [Accepted: 06/12/2020] [Indexed: 02/07/2023]
Abstract
There is a contentious need for robust and rapid methodologies for maintaining the authenticity of foods and food additives. The current paper presented a new Raman spectroscopy-based methodology for detection and quantification of lard in butter. Hierarchical cluster analysis (HCA) and principal component analysis (PCA) were successfully performed for the classification and discrimination of butter and lard-adulterated samples. Strong discrimination pattern was observed in the HCA analysis. Also, partial least squares regression and principal component regression (R2 = 0.99) were applied for quantification of lard in butter samples. Quite favorable prediction capabilities were observed in the cross-validation of PLS and PCR analysis for the adulteration levels between 0% and 100% lard fat (w/w). Raman spectroscopy coupled chemometrics was employed effectively for quantification of lard fat in butter fat samples with easy, robust, effective, low-cost and reliable application in the quality control of butter.
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Affiliation(s)
- Osman Taylan
- Department of Industrial Engineering, Faculty of Engineering, King Abdulaziz University, P.O. Box 80204, Jeddah 21589, Saudi Arabia
| | - Nur Cebi
- Yıldız Technical University, Davutpaşa Campus, Chemical and Metallurgical Engineering Faculty, Food Engineering Department, 34210 Istanbul, Turkey.
| | - Mustafa Tahsin Yilmaz
- Department of Industrial Engineering, Faculty of Engineering, King Abdulaziz University, P.O. Box 80204, Jeddah 21589, Saudi Arabia
| | - Osman Sagdic
- Yıldız Technical University, Davutpaşa Campus, Chemical and Metallurgical Engineering Faculty, Food Engineering Department, 34210 Istanbul, Turkey
| | - Ahmed Atef Bakhsh
- Department of Industrial Engineering, Faculty of Engineering, King Abdulaziz University, P.O. Box 80204, Jeddah 21589, Saudi Arabia
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17
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Trichia E, Imamura F, Brage S, De Lucia Rolfe E, Griffin SJ, Wareham NJ, Forouhi NG. Associations of types of dairy consumption with adiposity: cross-sectional findings from over 12 000 adults in the Fenland Study, UK. Br J Nutr 2019; 122:928-35. [PMID: 31342887 DOI: 10.1017/S0007114519001776] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Evidence from randomised controlled trials supports beneficial effects of total dairy products on body weight, fat and lean mass, but evidence on associations of dairy types with distributions of body fat and lean mass is limited. We aimed to investigate associations of total and different types of dairy products with markers of adiposity, and body fat and lean mass distribution. We evaluated cross-sectional data from 12 065 adults aged 30-65 years recruited to the Fenland Study between 2005 and 2015 in Cambridgeshire, UK. Diet was assessed with an FFQ. We estimated regression coefficients (or percentage differences) and their 95 % CI using multiple linear regression models. The medians of milk, yogurt and cheese consumption were 293 (interquartile range (IQR) 146-439), 35·3 (IQR 8·8-71·8) and 14·6 (IQR 4·8-26·9) g/d, respectively. Low-fat dairy consumption was inversely associated with visceral:subcutaneous fat ratio estimated with dual-energy X-ray absorptiometry (-2·58 % (95 % CI -3·91, -1·23 %) per serving/d). Habitual consumption per serving/d (200 g) of milk was associated with 0·33 (95 % CI 0·19, 0·46) kg higher lean mass. Other associations were not significant after false discovery correction. Our findings suggest that the influence of milk consumption on lean mass and of low-fat dairy consumption on fat mass distribution may be potential pathways for the link between dairy consumption and metabolic risk. Our cross-sectional findings warrant further research in prospective and experimental studies in diverse populations.
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18
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Zhang D, Palmer J, Teh KH, Calinisan MMA, Flint S. Milk fat influences proteolytic enzyme activity of dairy Pseudomonas species. Int J Food Microbiol 2020; 320:108543. [PMID: 32028204 DOI: 10.1016/j.ijfoodmicro.2020.108543] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2019] [Revised: 01/07/2020] [Accepted: 01/27/2020] [Indexed: 11/21/2022]
Abstract
This study investigated the effect of growth conditions on proteolytic activity of six Pseudomonas strains, (Pseudomonas fragi DZ1, Pseudomonas koreensis DZ138, Pseudomonas rhodesiae DZ351, Pseudomonas fluorescens DZ390, Pseudomonas synxantha DZ832 and Pseudomonas lundensis DZ845), isolated from raw milk. The proteolytic activity of all Pseudomonas strains in dairy media (skim milk and whole milk) was significantly higher (p < 0.05) than in non-dairy media (TSB), with most activity from Pseudomonas grown in whole milk. The proteolytic activity from P. lundensis DZ845 grown in TSB with the addition of 5% (w/v) butter was higher than other dairy ingredients added to TSB and the amount of proteolytic activity increased with increasing concentrations of butter (from 5 to 15%). P. rhodesiae DZ351 showed little proteolytic activity in all TSB supplemented with dairy ingredients. Only four of the six strains produced one protease of 47 kDa when grown in TSB. However, all six strains were able to produce at least one type of proteases in milk medium. For P. lundensis DZ845, a 12% casein zymography gel revealed that the presence of butter could induce proteolytic activity. This is the first study showing the effect of milk fat (butter) on the proteolytic activity of Pseudomonas. This highlights the greater vulnerability of whole milk compared to skim milk to proteolytic activity.
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19
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Fan R, Kim J, You M, Giraud D, Toney AM, Shin SH, Kim SY, Borkowski K, Newman JW, Chung S. α-Linolenic acid-enriched butter attenuated high fat diet-induced insulin resistance and inflammation by promoting bioconversion of n-3 PUFA and subsequent oxylipin formation. J Nutr Biochem 2020; 76:108285. [PMID: 31760228 PMCID: PMC6995772 DOI: 10.1016/j.jnutbio.2019.108285] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2019] [Revised: 09/01/2019] [Accepted: 11/04/2019] [Indexed: 12/18/2022]
Abstract
α-Linolenic acid (ALA) is an essential fatty acid and the precursor for long-chain n-3 PUFA. However, biosynthesis of n-3 PUFA is limited in a Western diet likely due to an overabundance of n-6 PUFA. We hypothesized that dietary reduction of n-6/n-3 PUFA ratio is sufficient to promote the biosynthesis of long-chain n-3 PUFA, leading to an attenuation of high fat (HF) diet-induced obesity and inflammation. C57BL/6 J mice were fed a HF diet from ALA-enriched butter (n3Bu, n-6/n-3=1) in comparison with isocaloric HF diets from either conventional butter lacking both ALA and LA (Bu, n-6/n-3=6), or margarine containing a similar amount of ALA and abundant LA (Ma, n-6/n-3=6). Targeted lipidomic analyses revealed that n3Bu feeding promoted the bioconversion of long-chain n-3 PUFA and their oxygenated metabolites (oxylipins) derived from ALA and EPA. The n3Bu supplementation attenuated hepatic TG accumulation and adipose tissue inflammation, resulting in improved insulin sensitivity. Decreased inflammation by n3Bu feeding was attributed to the suppression of NF-κB activation and M1 macrophage polarization. Collectively, our work suggests that dietary reduction of the n-6/n-3 PUFA ratio, as well as total n-3 PUFA consumed, is a crucial determinant that facilitates n-3 PUFA biosynthesis and subsequent lipidomic modifications, thereby conferring metabolic benefits against obesity-induced inflammation and insulin resistance.
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Affiliation(s)
- Rong Fan
- Department of Nutrition and Health Sciences, University of Nebraska, Lincoln, NE
| | - Judy Kim
- Department of Nutrition and Health Sciences, University of Nebraska, Lincoln, NE
| | - Mikyoung You
- Department of Nutrition and Health Sciences, University of Nebraska, Lincoln, NE
| | - David Giraud
- Department of Nutrition and Health Sciences, University of Nebraska, Lincoln, NE
| | - Ashley M Toney
- Department of Nutrition and Health Sciences, University of Nebraska, Lincoln, NE
| | - Seung-Ho Shin
- Sunseo Omega Inc, University of Nebraska Innovation Campus, Lincoln, NE
| | - So-Youn Kim
- Olson Center for Women's Health, Department of Obstetrics and Gynecology, and Fred & Pamela Buffett Cancer Center, University of Nebraska Medical Center, Omaha, NE
| | - Kamil Borkowski
- West Coast Metabolomics Center, Genome Center, University of California Davis, Davis, CA
| | - John W Newman
- West Coast Metabolomics Center, Genome Center, University of California Davis, Davis, CA; Obesity and Metabolism Research Unit, USDA-ARS-WHNRC, Davis, CA
| | - Soonkyu Chung
- Department of Nutrition and Health Sciences, University of Nebraska, Lincoln, NE.
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20
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Li Y, Wang Y, Yuan D, Li Y, Zhang L. Comparison of SDE and SPME for the analysis of volatile compounds in butters. Food Sci Biotechnol 2020; 29:55-62. [PMID: 31976127 DOI: 10.1007/s10068-019-00647-z] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2018] [Revised: 06/03/2019] [Accepted: 07/09/2019] [Indexed: 10/26/2022] Open
Abstract
The current study aimed to compare the effectiveness of two extraction techniques, namely simultaneous distillation-extraction (SDE) and solid-phase microextraction (SPME), in evaluating key aroma compounds in butters. Volatile compounds' contributions to butter flavors were evaluated employing both odor active values (OAVs) and gas chromatography olfactometry (GC-O). The results showed that the species of volatile compounds detected by the two techniques were almost the same, whereas their volatile profiles were obviously different. Using SDE method, methyl ketones took up the largest proportion of the volatile compounds, followed by fatty acids. Using SPME method, the most abundant compounds were the fatty acids, followed by lactones. More methyl ketones were detected in the SDE extract owing to lipid degradation as a consequence of the high temperature during extraction. Lactones were considered to be the key aroma compounds, especially δ-decalactone, which was identified by both OAVs and GC-O.
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21
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Ullah R, Nadeem M, Imran M, Khan MK, Mushtaq Z, Asif M, Din A. Effect of microcapsules of chia oil on Ω-3 fatty acids, antioxidant characteristics and oxidative stability of butter. Lipids Health Dis 2020; 19:10. [PMID: 31948460 PMCID: PMC6966832 DOI: 10.1186/s12944-020-1190-5] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2019] [Accepted: 01/08/2020] [Indexed: 02/07/2023] Open
Abstract
Background Ω-3 fatty acids perform several therapeutic functions in the body, however, their applications are limited due to the inferior oxidative stability. To improve the oxidative stability and release properties of Ω-3 fatty acids, microencapsulation is performed. Butter is a good source of fat-soluble vitamins and antioxidant systems however, it is not a good source of Ω-3 fatty acids. Supplementation of butter with microcapsules of vegetable oils rich in Ω-3 fatty acids is not reported in literature. Methods Microcapsules of chia oil (MCO) were prepared using chitosan as encapsulating material by spray drying at lower temperature. Unsalted butter prepared from cultured cream using Lactococcus lactis ssp. Lactis at 21 °C for 16 Hrs. Cream was churned at 12 °C and microcapsules of chia oil were added to the butter during the working stage at four different concentrations i.e. 2, 4, 6 and 8% (T1, T2, T3 and T4, respectively). Butter without supplementation of MCO were kept as control. Butter samples were stored for 90 days at -10 °C. Butter composition, antioxidant capacity, fatty acid profile, induction period, free fatty acids, peroxide value and sensory evaluation were performed at 0, 45 and 90 days of storage. Results Addition of MCO in butter did not have any effect on standards of identity of butter. Microencapsulation had no effect on fatty acid profile of microcapsules of chia oil. Concentration of alpha-linolenic acid (ALA) in control, T1, T2, T3 and T4 were 0.49, 4.29, 8.41, 13.21 and 17.44%, respectively. Concentration of ALA in fresh and 90 days stored butter samples were 17.44 and 17.11%, respectively. After 90 days of storage, loss of eicosapentaenoic acid (EPA), docosapentaenoic acid (DPA) and docosahexaenoic acid (DHA) were 0.07%, 0.05 and 0.03%, respectively. At 0, 45 and 90 days of storage, 2, 2-Diphenyl-1-picrylhydrazyle (DPPH) free radical scavenging activity of free chia oil was 39.81, 71.22 and 62.18%, respectively. However, microcapsules of chia oil had superior antioxidant activity. DPPH free radical scavenging activity of microcapsules at 0, 45 and 90 days of storage was 36.51, 36.43 and 35.96%, respectively (p > 0.05). Total antioxidant capacity of microcapsules at 0, 45 and 90 days of storage was 70.53, 69.88 and 68.52%, respectively (p > 0.05). It was recorded that induction period of free chia oil and microcapsules was only 2.86 h and 8.55 h. Among the butter samples, control revealed the lowest induction period. While, induction period of experimental samples was not different from each other. Peroxide value and free fatty acids of the butter samples at the end of storage period (90 days) was less than the European Union standards limit (10MeqO2/kg and 0.2%). Sensory characteristics of experimental samples were similar to the control. MCO can be added in butter to improve its functional value. Conclusion Concentration of Ω-3 fatty acids in butter up to 8% can be increased through microcapsules of chia oil with reasonable oxidative stability and no effect on sensory characteristics.
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Affiliation(s)
- Rahman Ullah
- Department of Dairy Technology, University of Veterinary and Animal Sciences, Outfall Road, Lahore, Pakistan
| | - Muhammad Nadeem
- Department of Dairy Technology, University of Veterinary and Animal Sciences, Outfall Road, Lahore, Pakistan.
| | - Muhammad Imran
- Institute of Home and Food Sciences, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan
| | - Muhammad Kamran Khan
- Institute of Home and Food Sciences, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan
| | - Zarina Mushtaq
- Institute of Home and Food Sciences, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan
| | - Muhammad Asif
- Planning and Development Division, Pakistan Agricultural Research Council, Islamabad, Pakistan
| | - Ahmad Din
- Postharvest Research Station, Ayub Agricultural Research Institute, Faisalabad, Pakistan
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22
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Jensen BB, Glover ZJ, Pedersen SMM, Andersen U, Duelund L, Brewer JR. Label free noninvasive spatially resolved NaCl concentration measurements using Coherent Anti-Stokes Raman Scattering microscopy applied to butter. Food Chem 2019; 297:124881. [PMID: 31253314 DOI: 10.1016/j.foodchem.2019.05.155] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2018] [Revised: 05/21/2019] [Accepted: 05/22/2019] [Indexed: 11/16/2022]
Abstract
Imaging the microstructure of opaque composite foodstuffs and extracting quantitative chemical information about specific localized components is challenging. Herein, a method has been developed to determine spatially resolved concentrations of aqueous salt and applied to measure salt concentrations of water droplets in butter samples. This was done using Coherent Anti-Stokes Raman Scattering (CARS) microscopy which achieves non-invasive label free imaging based on visualization of specific chemical-bond vibrations. The concentration of salt in the dispersed water droplets in butter was determined based on the relative change in intensity of the CARS-signal at two distinct wavenumbers, which have been shown to be dependent on the inter-molecular coupling of water molecules and salt. The results provide the size and salt concentration distribution of the droplets in the samples. It is further shown that the average salt concentration in the whole sample can correctly be inferred from the concentration measured within the water droplets.
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Affiliation(s)
- Brian B Jensen
- Department of Biochemistry and Molecular Biology, University of Southern Denmark, Odense M, Denmark
| | - Zachary J Glover
- Department of Physics, Chemistry and Pharmacy, University of Southern Denmark, Odense M, Denmark
| | | | - Ulf Andersen
- Arla R&D, Arla Innovation Centre, Skejby, Aarhus, Denmark
| | - Lars Duelund
- Department of Chemical Engineering, Biotechnology and Environmental Technology, University of Southern Denmark, Odense M, Denmark
| | - Jonathan R Brewer
- Department of Biochemistry and Molecular Biology, University of Southern Denmark, Odense M, Denmark.
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23
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Verruck S, Balthazar CF, Rocha RS, Silva R, Esmerino EA, Pimentel TC, Freitas MQ, Silva MC, da Cruz AG, Prudencio ES. Dairy foods and positive impact on the consumer's health. Adv Food Nutr Res 2019; 89:95-164. [PMID: 31351531 DOI: 10.1016/bs.afnr.2019.03.002] [Citation(s) in RCA: 39] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
The objective of the present chapter was to demonstrate the state of the art in the recent advances in nutritional and functional components of dairy products research. In this chapter, the main mechanisms responsible and essential for a better understanding of nutritional and functional values of the components of milk and dairy products are highlighted. It also includes a discussion about the positive impacts of fermented milk, cheese, butter, ice cream, and dairy desserts components on the consumer's health.
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Affiliation(s)
- Silvani Verruck
- Universidade Federal de Santa Catarina (UFSC), Departamento de Ciência e Tecnologia de Alimentos, Florianópolis, Brazil
| | | | - Ramon Silva Rocha
- Universidade Federal Fluminense (UFF), Faculdade de Veterinária, Niterói, Brazil; Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, Rio de Janeiro, Brazil
| | - Ramon Silva
- Universidade Federal Fluminense (UFF), Faculdade de Veterinária, Niterói, Brazil; Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, Rio de Janeiro, Brazil
| | | | | | | | - Marcia Cristina Silva
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, Rio de Janeiro, Brazil
| | - Adriano Gomes da Cruz
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, Rio de Janeiro, Brazil.
| | - Elane Schwinden Prudencio
- Universidade Federal de Santa Catarina (UFSC), Departamento de Ciência e Tecnologia de Alimentos, Florianópolis, Brazil
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Panth N, Dias CB, Wynne K, Singh H, Garg ML. Medium-chain fatty acids lower postprandial lipemia: A randomized crossover trial. Clin Nutr 2019; 39:90-96. [PMID: 30824268 DOI: 10.1016/j.clnu.2019.02.008] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2018] [Revised: 02/01/2019] [Accepted: 02/03/2019] [Indexed: 12/20/2022]
Abstract
Epidemiological and interventional studies have linked saturated fatty acids (SFA) with elevated levels of low-density lipoprotein cholesterol (LDL-C) and increased CVD risk. However, the effects of the SFA chain length on postprandial lipemia in humans are not well elucidated. The aim of this study was to investigate the impact of short, medium and long-chain SFA on postprandial blood lipids in healthy volunteers. Sixteen healthy volunteers consumed test biscuits containing 40 g of either butter (BB), coconut oil (CB) or lard (LB) in a single-blinded, randomized crossover design. Blood samples were collected fasting and 2, 3, 4, and 6 hours postprandially and assessed for blood lipids (total cholesterol, TC; high-density lipoprotein cholesterol, HDL-C; LDL-C and triglyceride, TG). The postprandial TG response following CB was 59.8% lower than following BB (p < 0.01) and 58.8% lower than LB (p < 0.01), although no difference was observed between the BB and the LB responses. The net area under the LDL-C concentration curve was significantly larger after consumption of the CB compared to the BB, despite no significant differences in postprandial net area under the TC and HDL-C concentration curves. Consumption of medium-chain SFA as CB resulted in lower postprandial TG excursions compared to short-chain SFA as BB and long-chain SFA as LB, despite their identical fat and caloric content. These results suggest that SFA differ in their potential to elevate postprandial lipid levels, and that coconut oil, a rich source of medium-chain SFA may not be as hyperlipidemic as animal fats rich in long chain SFA. ANZCTR IDENTIFIER: 12617000903381. CLINICAL TRIAL REGISTRY NUMBER: The study was registered with the Australia New Zealand Trial registry as ACTRN12617000903381.
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Affiliation(s)
- Nisha Panth
- Nutraceuticals Research Program, School of Biomedical Sciences & Pharmacy, University of Newcastle, 305C Medical Science Building, Callaghan, NSW 2308, Australia.
| | - Cintia B Dias
- Nutraceuticals Research Program, School of Biomedical Sciences & Pharmacy, University of Newcastle, 305C Medical Science Building, Callaghan, NSW 2308, Australia; Riddet Institute, Massey University, Palmerston North, New Zealand.
| | - Katie Wynne
- Department of Diabetes & Endocrinology, School of Medicine and Public Health, Hunter Medical Research Institute, University of Newcastle, New Lambton, NSW 2310, Australia.
| | - Harjinder Singh
- Riddet Institute, Massey University, Palmerston North, New Zealand.
| | - Manohar L Garg
- Nutraceuticals Research Program, School of Biomedical Sciences & Pharmacy, University of Newcastle, 305C Medical Science Building, Callaghan, NSW 2308, Australia; Riddet Institute, Massey University, Palmerston North, New Zealand.
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25
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Johansson I, Nilsson LM, Esberg A, Jansson JH, Winkvist A. Dairy intake revisited - associations between dairy intake and lifestyle related cardio-metabolic risk factors in a high milk consuming population. Nutr J 2018; 17:110. [PMID: 30466440 PMCID: PMC6251194 DOI: 10.1186/s12937-018-0418-y] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2018] [Accepted: 11/07/2018] [Indexed: 11/10/2022] Open
Abstract
BACKGROUND The association between milk and dairy intake and the incidence of cardiometabolic diseases, cancer and mortality has been evaluated in many studies, but these studies have had conflicting results with no clear conclusion on causal or confounding associations. The present study aims to further address this association by cross-sectional and longitudinal evaluation of the associations between exposure to various types of dairy products and metabolic risk markers among inhabitants in northern Sweden while taking other lifestyle factors into account. METHODS Respondents in the Västerbotten Intervention Programme with complete and plausible diet data between 1991 and 2016 were included, yielding 124,934 observations from 90,512 unique subjects. For longitudinal analysis, 27,682 participants with a visit 8-12 years after the first visit were identified. All participants completed a validated Food Frequency Questionnaire. Metabolic risk markers, including body mass index (BMI), blood pressure, serum (S) cholesterol and triglycerides, and blood glucose, were measured. Participants were categorized into quintiles by intake of dairy products, and risk (odds ratios, OR) of undesirable levels of metabolic risk markers was assessed in multivariable logistic regression analyses. In longitudinal analyses, intake quintiles were related to desirable levels of metabolic risk markers at both visits or deterioration at follow-up using Cox regression analyses. RESULTS The OR of being classified with an undesirable BMI decreased with increasing quintiles of total dairy, cheese and butter intake but increased with increasing non-fermented milk intake. The OR of being classified with an undesirable S-cholesterol level increased with increasing intake of total dairy, butter and high fat (3%) non-fermented milk, whereas an undesirable S-triglyceride level was inversely associated with cheese and butter intake in women. In longitudinal analyses, increasing butter intake was associated with deterioration of S-cholesterol and blood glucose levels, whereas increasing cheese intake was associated with a lower risk of deterioration of S-triglycerides. CONCLUSIONS Confounding factors likely contribute to the demonstrated association between dairy intake and mortality, and other medical conditions and analyses should be stratified by dairy type.
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Affiliation(s)
- Ingegerd Johansson
- Department of Nutritional Research, Umeå University, Umeå, Sweden. .,Department of Odontology, Umeå University, Umeå, Sweden.
| | | | - Anders Esberg
- Department of Odontology, Umeå University, Umeå, Sweden
| | - Jan-Håkan Jansson
- Department of Public Health and Clinical Medicine, Research Unit Skellefteå, Umeå University, Umeå, Sweden
| | - Anna Winkvist
- Department of Internal Medicine and Clinical Nutrition, Sahlgrenska Academy, University of Gothenburg, Gothenburg, Sweden
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26
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Lee CL, Liao HL, Lee WC, Hsu CK, Hsueh FC, Pan JQ, Chu CH, Wei CT, Chen MJ. Standards and labeling of milk fat and spread products in different countries. J Food Drug Anal 2017; 26:469-480. [PMID: 29567215 PMCID: PMC9322247 DOI: 10.1016/j.jfda.2017.10.006] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2017] [Revised: 09/18/2017] [Accepted: 10/14/2017] [Indexed: 11/19/2022] Open
Abstract
In the present paper, we provide comprehensive information related to labeling claims and standards of identity of milk fat and spread products. By reviewing the standards and regulations for dairy and non-dairy fat products, Codex Alimentarius and several other countries have clearly specified these products and set the requirements for use of the product name to prevent misleading or confusing the consumers. Generally, for the milkfat products, the fat in the products should be exclusively from milk and/or the products obtained from milk. The milkfat contents of these products should be no less than 10%. Whereas, the blends or blended spreads are mixture of butter and vegetable oils with more than 3% of milkfat of the total fat content. The fat spreads are defined that any milkfat content must be no more than 3% of the total fat content. Although the specification of each fat product might be different, most countries still adopt the labeling system of Codex Alimentarius, including the use of the food names and the “reduced fat” claims. Each of the ingredients used in the food also need to be declared on the label.
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Affiliation(s)
- Chia-Lin Lee
- Food and Drug Administration, Ministry of Health and Welfare, Taipei,
Taiwan
| | - Huei-Lin Liao
- Food and Drug Administration, Ministry of Health and Welfare, Taipei,
Taiwan
| | - Wan-Chen Lee
- Food and Drug Administration, Ministry of Health and Welfare, Taipei,
Taiwan
| | - Chao-Kai Hsu
- Food and Drug Administration, Ministry of Health and Welfare, Taipei,
Taiwan
| | - Fwu-Chyn Hsueh
- Food and Drug Administration, Ministry of Health and Welfare, Taipei,
Taiwan
| | - Jyh-Quan Pan
- Food and Drug Administration, Ministry of Health and Welfare, Taipei,
Taiwan
| | | | | | - Ming-Ju Chen
- Department of Animal Science and Technology, National Taiwan University, Taipei,
Taiwan
- Corresponding author. Department of Animal Science and Technology, National Taiwan University, No. 50 Lane 155 Sec. 3. Keelung Rd., Taipei 106, Taiwan. E-mail address: (M.-J. Chen)
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27
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Laursen ASD, Dahm CC, Johnsen SP, Tjønneland A, Overvad K, Jakobsen MU. Substitutions of dairy product intake and risk of stroke: a Danish cohort study. Eur J Epidemiol 2018; 33:201-12. [PMID: 28608185 DOI: 10.1007/s10654-017-0271-x] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2016] [Accepted: 06/07/2017] [Indexed: 02/07/2023]
Abstract
Low fat dairy products are part of dietary guidelines to prevent stroke. However, epidemiological evidence is inconclusive with regard to the association between dairy products and stroke. We therefore investigated associations for substitutions between dairy product subgroups and risk of total stroke and stroke subtypes. We included 55,211 Danish men and women aged 50-64 years without previous stroke. Baseline diet was assessed by a food frequency questionnaire. Cases were identified through a national register and subsequently verified. The associations were analyzed using Cox proportional hazard regression. During a median follow-up of 13.4 years, we identified 2272 strokes, of which 1870 were ischemic (318 large artery atherosclerotic, 839 lacunar, 102 cardioembolic, 98 other determined types, 513 of unknown type), 389 were hemorrhages (273 intracerebral, 116 subarachnoid) and 13 of unknown etiology. Substitution of semi-skimmed fermented milk or cheese for whole-fat fermented milk was associated with a higher rate of ischemic stroke [semi-skimmed fermented milk: hazard ratio (HR) = 1.20 (95% confidence interval (CI) 0.99-1.45), cheese: HR = 1.14 (95% CI 0.98-1.31) per serving/day substituted] and substitutions of whole-fat fermented milk for low-fat milk, whole-fat milk or buttermilk were associated with a lower rate [low-fat milk: HR = 0.85 (95% CI 0.74-0.99), whole-fat milk: HR = 0.84 (95% CI 0.71-0.98) and buttermilk: HR = 0.83 (95% CI 0.70-0.99)]. We observed no associations for substitutions between dairy products and hemorrhagic stroke. Our results suggest that intake of whole-fat fermented milk as a substitution for semi-skimmed fermented milk, cheese, buttermilk or milk, regardless of fat content, is associated with a lower rate of ischemic stroke.
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28
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Panchal BR, Truong T, Prakash S, Bansal N, Bhandari B. Effect of fat globule size on the churnability of dairy cream. Food Res Int 2017; 99:229-238. [PMID: 28784479 DOI: 10.1016/j.foodres.2017.05.027] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2017] [Revised: 05/25/2017] [Accepted: 05/27/2017] [Indexed: 10/19/2022]
Abstract
The churnability of commercial dairy cream as a function of fat globule size from micron to nanometric range (0.17-3.50μm) was investigated. To achieve the lower fat globule size with increased interfacial area various amounts of sodium caseinate (NaCN) (0.15-4.9wt%) or Tween 80 (0.25-1wt%) were added to the cream. Under similar microfluidization and churning conditions, both fat globule size and emulsifier type had a significant influence on the churning time and proportion of fat in buttermilk. In general, churning time and buttermilk fat content were increased above 3.5min and 4.4% fat (for untreated fat globule size), respectively with decreasing average fat globule size irrespective of the type of emulsifier used. The addition of Tween 80 reduced the churning time significantly and also decreased the fat content of buttermilk as compared to NaCN added cream.
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Affiliation(s)
- Bhavesh R Panchal
- School of Agriculture and Food Sciences, the University of Queensland, QLD 4072, Australia
| | - Tuyen Truong
- School of Agriculture and Food Sciences, the University of Queensland, QLD 4072, Australia
| | - Sangeeta Prakash
- School of Agriculture and Food Sciences, the University of Queensland, QLD 4072, Australia
| | - Nidhi Bansal
- School of Agriculture and Food Sciences, the University of Queensland, QLD 4072, Australia
| | - Bhesh Bhandari
- School of Agriculture and Food Sciences, the University of Queensland, QLD 4072, Australia.
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- School of Agriculture and Food Sciences, the University of Queensland, QLD 4072, Australia
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29
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Finnegan W, Goggins J, Clifford E, Zhan X. Environmental impacts of milk powder and butter manufactured in the Republic of Ireland. Sci Total Environ 2017; 579:159-168. [PMID: 27842963 DOI: 10.1016/j.scitotenv.2016.10.237] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/13/2016] [Revised: 10/10/2016] [Accepted: 10/16/2016] [Indexed: 06/06/2023]
Abstract
The abolition of the milk quota system that was in place in Europe was abolished in 2015, which instigated an immediate increase in milk production in many European countries. This increase will aid in addressing the world's ever growing demand for food, but will incur increased stresses on the environmental impact and sustainability of the dairy industry. In this study, an environmental life cycle assessment was performed in order to estimate the environmental impacts associated with the manufacture of milk powder and butter in the Republic of Ireland. A farm gate to processing factory gate analysis, which includes raw milk transportation, processing into each product and packaging, is assessed in this study. Operational data was obtained from 5 dairy processing factories that produce milk powder (4 of which also produce butter). Results for each environmental impact category are presented per kilogram of product. Energy consumption (raw milk transportation and on-site electrical and thermal energy usage) contributes, on average, 89% and 78% of the total global warming potential, for milk powder and butter respectively, for the life cycle stages assessed. Similarly, energy consumption contributes, on average, 86% and 96% of the total terrestrial acidification potential for milk powder and butter respectively, for these life cycle stages. Emissions associated with wastewater treatment contribute approximately 10% and 40% to the total freshwater eutrophication potential and marine eutrophication potential, respectively, for both milk powder and butter production. In addition, packaging materials also has a significant contribution to these environmental impact categories for butter production. Results were also presented for three milk powder products being manufactured by the factories surveyed: skim milk powder, whole milk powder and full fat milk powder. The analysis presented in this paper helps to identify opportunities to reduce the environmental impacts associated with post-farm processing of milk powder and butter.
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Affiliation(s)
- William Finnegan
- College of Engineering and Informatics, National University of Ireland, Galway, Ireland; Ryan Institute for Environmental, Marine and Energy Research, National University of Ireland, Galway, Ireland
| | - Jamie Goggins
- College of Engineering and Informatics, National University of Ireland, Galway, Ireland; Ryan Institute for Environmental, Marine and Energy Research, National University of Ireland, Galway, Ireland; Centre for Marine and Renewable Energy (MaREI), Galway, Ireland.
| | - Eoghan Clifford
- College of Engineering and Informatics, National University of Ireland, Galway, Ireland; Ryan Institute for Environmental, Marine and Energy Research, National University of Ireland, Galway, Ireland
| | - Xinmin Zhan
- College of Engineering and Informatics, National University of Ireland, Galway, Ireland; Ryan Institute for Environmental, Marine and Energy Research, National University of Ireland, Galway, Ireland
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30
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Tondhoosh A, Nayebzadeh K, Mohamadifar MA, Homayouni-Rad A, Hosseinoghli H. Industrial Application of Different Heat Treatments and Cream Fat Contents for Improving the Spreadability of Butter. Recent Pat Food Nutr Agric 2016; 8:107-115. [PMID: 27756199 DOI: 10.2174/2212798408666161014093113] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2016] [Revised: 07/12/2016] [Accepted: 09/17/2016] [Indexed: 11/22/2022]
Abstract
BACKGROUND Individual factors, which interfere in the continuous churning, were manipulated to enhance the rheological properties and chemical composition of butter. This process leads to achieve softer; more spreadable, and ultimately healthier product for consumers. In addition it could prevent hardening of texture especially in winter. METHODS Firstly, Pasteurized cream with different fat contents (40 & 45% fat) was passed through heat treatments, and then it was injected to a continuous churn. Textural and melting behavior and fatty acid composition of butter were analyzed. RESULTS Increasing the fat content of cream (from 40 to 45 %) and holding time (from 3h to 5h) in mid-temperature (18 ºC) and reducing the churning temperature (from 12 ºC to 10 ºC), resulted in soft butter texture and improved butter spreadability. Loss Tangent (tan δ) was increased from 0.11 to 0.74 (T=15 ºC;f=1Hz). The melting temperature of butter was decreased from 36ºC to 32ºC and total trans fatty acid content was decreased from 3.2 % to 1.87 %. CONCLUSION It was concluded that such heating process (which has been studied and reported in patents) absorbs the low- SFC fats of the cream, integrates them into the butter texture a softer and more spreadable product.
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Affiliation(s)
| | - Kooshan Nayebzadeh
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, P.O. Box 19395-4741, Tehran
| | | | - Aziz Homayouni-Rad
- Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
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31
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Kalla AM, Sahu C, Agrawal AK, Bisen P, Chavhan BB, Sinha G. Development and performance evaluation of frustum cone shaped churn for small scale production of butter. J Food Sci Technol 2016; 53:2219-26. [PMID: 27407187 DOI: 10.1007/s13197-015-2110-y] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/13/2015] [Accepted: 11/13/2015] [Indexed: 10/21/2022]
Abstract
The present research was intended to develop a small scale butter churn and its performance by altering churning temperature and churn speed during butter making. In the present study, the cream was churned at different temperatures (8, 10 and 12 °C) and churn speeds (35, 60 and 85 rpm). The optimum parameters of churning time (40 min), moisture content (16 %) and overrun (19.42 %) were obtained when cream was churned at churning temperature of 10 °C and churn speed of 60 rpm. Using appropriate conditions of churning temperature and churn speed, high quality butter can be produced at cottage scale.
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Huebner SM, Olson JM, Campbell JP, Bishop JW, Crump PM, Cook ME. Low Dietary c9t11-Conjugated Linoleic Acid Intake from Dairy Fat or Supplements Reduces Inflammation in Collagen-Induced Arthritis. Lipids 2016; 51:807-19. [PMID: 27270404 DOI: 10.1007/s11745-016-4163-8] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2016] [Accepted: 05/10/2016] [Indexed: 11/26/2022]
Abstract
Dietary cis-9,trans-11 (c9t11) conjugated linoleic acid (CLA) fed at 0.5 % w/w was previously shown to attenuate inflammation in the murine collagen-induced (CA) arthritis model, and growing evidence implicates c9t11-CLA as a major anti-inflammatory component of dairy fat. To understand c9t11-CLA's contribution to dairy fat's anti-inflammatory action, the minimum amount of dietary c9t11-CLA needed to reduce inflammation must be determined. This study had two objectives: (1) determine the minimum dietary anti-inflammatory c9t11-CLA intake level in the CA model, and (2) compare this to anti-inflammatory effects of dairy fat (non-enriched, naturally c9t11-CLA-enriched, or c9t11-CLA-supplemented). Mice received the following dietary fat treatments (w/w) post arthritis onset: corn oil (6 % CO), 0.125, 0.25, 0.375, and 0.5 % c9t11-CLA, control butter (6 % CB), c9t11-enriched butter (6 % EB), or c9t11-CLA-supplemented butter (6 % SB, containing 0.2 % c9t11-CLA). Paw arthritic severity and pad swelling were scored and measured, respectively, over an 84-day study period. All c9t11-CLA and butter diets decreased the arthritic score (25-51 %, P < 0.01) and paw swelling (8-11 %, P < 0.01). Throughout the study, plasma tumor necrosis factor (TNFα) was elevated in CO-fed arthritic mice compared to non-arthritic (NA) mice but was reduced in 0.5 % c9t11-CLA- and EB-fed mice. Interleukin-1β and IL-6 were increased in arthritic CO-fed mice compared to NA mice but were reduced in 0.5 % c9t11-CLA- and EB-fed mice through day 42. In conclusion, 0.125 % c9t11-CLA reduced clinical arthritis as effectively as higher doses, and decreased arthritis in CB-fed mice suggested that the minimal anti-inflammatory levels of c9t11-CLA might be below 0.125 %.
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Affiliation(s)
- Shane M Huebner
- Department of Nutritional Sciences, University of Wisconsin-Madison, Madison, WI, 53706, USA
| | - Jake M Olson
- Molecular and Environmental Toxicology Program, University of Wisconsin-Madison, Madison, WI, 53706, USA
| | - James P Campbell
- Department of Nutritional Sciences, University of Wisconsin-Madison, Madison, WI, 53706, USA
| | - Jeffrey W Bishop
- Department of Animal Sciences, University of Wisconsin-Madison, Madison, WI, 53706, USA
| | - Peter M Crump
- Department of Computing and Biometry, University of Wisconsin-Madison, Madison, WI, 53706, USA
| | - Mark E Cook
- Department of Nutritional Sciences, University of Wisconsin-Madison, Madison, WI, 53706, USA.
- Molecular and Environmental Toxicology Program, University of Wisconsin-Madison, Madison, WI, 53706, USA.
- Department of Animal Sciences, University of Wisconsin-Madison, Madison, WI, 53706, USA.
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Abstract
OBJECTIVES Identification of lymphovascular invasion (LVI) in testicular germ cell tumors (GCTs) is a challenging yet important aspect of cancer staging that can alter therapeutic management. Our study aimed to identify pathologic features that affect the reporting of LVI. METHODS Pathology report and slide review of orchiectomies performed at our institution between 2007 and 2013 for testicular GCTs were performed. RESULTS Seminomas grossed by residents had a higher rate of reported LVI compared with specimens grossed by pathology assistants (46% vs 15%). Tumor displacement artifact was more frequent in seminomas vs mixed GCTs (60% vs 38%). LVI concordance was high upon review (κ = 0.77), with displacement artifact present in all discrepancies. Tumor emboli from cases reported to have LVI had a higher frequency of tumor cohesiveness, smooth contours, and adherence to vessel walls compared with tumor emboli that were considered pseudo-LVI. Presence of fibrin and RBCs were features found at a similar frequency in emboli that were reported as LVI compared with those deemed artifactual. CONCLUSIONS Grosser type, tumor subtype, tumor displacement artifact, and characteristics of tumor emboli are pathologic features that affect the interpretation of LVI in testicular GCTs. Pathologists should be aware of these variables to more accurately diagnose LVI.
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Affiliation(s)
- Bryce L French
- From the Department of Pathology, The Ohio State University Medical Center, Columbus
| | - Debra L Zynger
- From the Department of Pathology, The Ohio State University Medical Center, Columbus.
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Bedi JS, Gill JPS, Aulakh RS, Kaur P. Occurrence and spatial distribution of pesticide residues in butter and ghee (clarified butter fat) in Punjab (India). Environ Monit Assess 2016; 188:100. [PMID: 26781716 DOI: 10.1007/s10661-016-5115-8] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/05/2015] [Accepted: 01/12/2016] [Indexed: 06/05/2023]
Abstract
The present study was undertaken to monitor organochlorine, organophosphate, and synthetic pyrethroid pesticide residues in butter (n = 55) and ghee (n = 56) samples collected from three different regions of Punjab. The estimation of pesticide residues was done by multiple residue analytical technique using gas chromatography equipped with GC-ECD and GC-FTD. The confirmation of residues was done on gas chromatography mass spectrometry in both selective ion monitoring (SIM) and scan mode. Results indicated the presence of hexacholorocyclohexane (HCH) and p,p' DDE as predominant contaminant in both butter and ghee. Residues of HCH were detected in 25 and 23% samples of butter and ghee, respectively, while residues of p,p' DDE were recorded in 29 and 25% of butter and ghee samples, respectively. None of the butter and ghee sample violated the MRL values of 200 ng g(-1) for HCH and 1250 ng g(-1) for dichorodiphenyl tricholorethane (DDT). The presence of endosulfan, cypermethrin, fenvalerate, deltamethrin, and chlorpyrifos were observed in a few butter and ghee samples at traces. The spatial variation for comparative occurrence of pesticide residues indicated higher levels in the south-western region of Punjab. Additionally, the temporal variation indicated the significant reduction of HCH and DDT levels in butter and ghee in Punjab.
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Affiliation(s)
- J S Bedi
- School of Public Health and Zoonoses, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, 141004, Punjab, India.
| | - J P S Gill
- School of Public Health and Zoonoses, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, 141004, Punjab, India
| | - R S Aulakh
- School of Public Health and Zoonoses, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, 141004, Punjab, India
| | - Prabhjit Kaur
- School of Public Health and Zoonoses, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, 141004, Punjab, India
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35
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Hosseinpour-Niazi S, Mirmiran P, Hosseini-Esfahani F, Azizi F. Is the metabolic syndrome inversely associates with butter, non-hydrogenated- and hydrogenated-vegetable oils consumption: Tehran lipid and glucose study. Diabetes Res Clin Pract 2016; 112:20-29. [PMID: 26655020 DOI: 10.1016/j.diabres.2015.11.008] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 07/22/2015] [Revised: 10/29/2015] [Accepted: 11/18/2015] [Indexed: 01/13/2023]
Abstract
AIM The aim of this study was to investigate the association between hydrogenated- (HVOs) and non-hydrogenated vegetable oils (non-HVOs) and butter and the metabolic syndrome (MetS) after 3-years of follow-up in adults. METHODS This study was conducted between 2006-2008 and 2009-2011 within the framework of the Tehran Lipid and Glucose Study, on 1582 adults, aged 19-84 years. Intakes of HVOs, non-HVOs and butter were assessed by a validated semi-quantitative food frequency questionnaire. Based on the consumption of food rich in fat including HVOs, non-HVOs and butter, participants were categorized to consumers and non-consumers. RESULTS Of 1582 participants during a 3-year follow-up, 15.2% developed MetS. Non-consumption of butter was associated with lower MetS risk compared with its consumption. Among consumers of food rich in fat, intake of HVOs and butter were associated with an increased risk of MetS; ORs in the final multivariate model were 2.70 (95% CI: 1.52-4.78) for HVOs and 2.03 (95% CI: 1.20-3.41) for butter, in the highest, compared to the lowest category of dietary intakes. Intake of non-HVOs was not associated with risk of MetS. CONCLUSIONS Consumption of HVOs and butter were positively associated with an increase risk of MetS.
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Affiliation(s)
- Somayeh Hosseinpour-Niazi
- Nutrition and Endocrine Research center, Research Institute for Endocrine Sciences, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Parvin Mirmiran
- Department of Clinical Nutrition and Dietetics, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
| | - Firoozeh Hosseini-Esfahani
- Nutrition and Endocrine Research center, Research Institute for Endocrine Sciences, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Fereidoun Azizi
- Endocrine Research Center, Research Institute for Endocrine Sciences, Shahid Beheshti University of Medical Sciences, Tehran, Iran
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Ewe JA, Loo SY. Effect of cream fermentation on microbiological, physicochemical and rheological properties of L. helveticus- butter. Food Chem 2016; 201:29-36. [PMID: 26868544 DOI: 10.1016/j.foodchem.2016.01.049] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2015] [Revised: 11/18/2015] [Accepted: 01/12/2016] [Indexed: 11/22/2022]
Abstract
The primary objective of this study was to evaluate the physicochemical and rheological properties of butter produced by Lactobacillus helveticus fermented cream. The incorporation of putative probiotic - the L. helveticus, to ferment cream prior to butter production was anticipated to alter the nutritional composition of butter. Changes in crude macronutrients and the resultant modification relating to textural properties of butter induced upon metabolic activities of L. helveticus in cream were focused in this research. Fermented butter (LH-butter) was produced by churning the cream that was fermented by lactobacilli at 37 °C for 24 h. Physicochemical analysis, proximate analysis and rheology properties of LH-butter were compared with butter produced using unfermented cream (control). LH-butter showed a significantly (P<0.05) higher fat content and acid value; lower moisture and ash; and was softer than the control. Cream fermentation modified nutritional and textural properties of butter in which LH-butter contained higher health beneficial unsaturated fatty acids than the control and thus rendered the product softer. Its enrichment with probiotics could thus further enhance its functional property.
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Prättälä R, Levälahti E, Lallukka T, Männistö S, Paalanen L, Raulio S, Roos E, Suominen S, Mäki-Opas T. From margarine to butter: predictors of changing bread spread in an 11-year population follow-up. Public Health Nutr 2016; 19:1707-17. [PMID: 26686865 DOI: 10.1017/S1368980015003390] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
OBJECTIVE Finland is known for a sharp decrease in the intake of saturated fat and cardiovascular mortality. Since 2000, however, the consumption of butter-containing spreads - an important source of saturated fats - has increased. We examined social and health-related predictors of the increase among Finnish men and women. DESIGN An 11-year population follow-up. SETTING A representative random sample of adult Finns, invited to a health survey in 2000. SUBJECTS Altogether 5414 persons aged 30-64 years at baseline in 2000 were re-invited in 2011. Of men 1529 (59 %) and of women 1853 (66 %) answered the questions on bread spreads at both time points. Respondents reported the use of bread spreads by choosing one of the following alternatives: no fat, soft margarine, butter-vegetable oil mixture and butter, which were later categorized into margarine/no spread and butter/butter-vegetable oil mixture (= butter). The predictors included gender, age, marital status, education, employment status, place of residence, health behaviours, BMI and health. Multinomial regression models were fitted. RESULTS Of the 2582 baseline margarine/no spread users, 24.6% shifted to butter. Only a few of the baseline sociodemographic or health-related determinants predicted the change. Finnish women were more likely to change to butter than men. Living with a spouse predicted the change among men. CONCLUSIONS The change from margarine to butter between 2000 and 2011 seemed not to be a matter of compliance with official nutrition recommendations. Further longitudinal studies on social, behavioural and motivational predictors of dietary changes are needed.
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Abstract
Introduction Butter oil, ghee and butter are theoretically low in lactose. All three products are high in milk fat; butter oil and ghee contain approximately 99.3% fat and butter around 80% fat. We report the lactose and galactose content of butter, ghee, and butter oil and assess their suitability in a low galactose diet. Methods A total of 12 samples (butter oil n = 5, ghee n = 5, butter n = 2) were analysed by High-Performance Anion Exchange Chromatography with Pulsed Amperometric Detection (HPAEC-PAD) technology used to perform lactose and galactose analyses. Results Butter oil and ghee were consistently low in lactose and galactose. Butter oil analysis: lactose, 0.47 to 3.08 mg/100 g; galactose, < 0.05 to 2.28 mg/100 g. Ghee analysis: lactose, < 0.05 to 2.9 mg/100 g; galactose, < 0.05 mg to < 1.0 mg/100 g. Butter analysis: lactose 685 to 688 mg/100 g; galactose, 1.3 mg to 1.6 mg/100 g. Conclusions Butter oil (commonly used in food industry) and ghee contain minimal lactose and galactose and so are permitted in a UK galactosaemia diet. Butter is considered too high in lactose and is unsuitable in a low galactose diet.
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Affiliation(s)
- P A Portnoi
- Medical Advisory Panel, Galactosaemia Support Group, UK
| | - A MacDonald
- Birmingham Children's Hospital, Steelhouse Lane, Birmingham, UK
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39
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Niquet-Léridon C, Jacolot P, Niamba CN, Grossin N, Boulanger E, Tessier FJ. The rehabilitation of raw and brown butters by the measurement of two of the major Maillard products, N(ε)-carboxymethyl-lysine and 5-hydroxymethylfurfural, with validated chromatographic methods. Food Chem 2015; 177:361-8. [PMID: 25660898 DOI: 10.1016/j.foodchem.2015.01.011] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2014] [Revised: 12/16/2014] [Accepted: 01/03/2015] [Indexed: 12/22/2022]
Abstract
The fat food group, especially butter, has so far been thought to have a high N(ε)-carboxymethyl-lysine (CML) content. However recent data have challenged this opinion. The objective of this article was to determine not only CML content but also that of 5-hydroxymethylfurfural (HMF) in raw and cooked butters. The first aim of this study was to verify the accuracy of the LC-MS/MS and LC-UV methods used for the quantification of CML and HMF. The tests on fortified butter samples showed recovery values of 72% for CML and 78% for HMF. The amounts of CML in raw and cooked butters were 0.25 ± 0.03 and 2.22 ± 0.56 μg/g, respectively. The level of HMF in cooked butters was 61 ± 40 μg/g. No CML was detected in clarified butter, and no HMF was detected in raw and clarified butters. The results indicate that the contribution of butter alone to the exposure to CML and HMF is very low.
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40
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Abstract
During the last few years the popularity for the plant based butters (nut and seed butters) has increased considerably. Earlier peanut butter was the only alternative to the dairy butter, but over the years development in the technologies and also the consumer awareness about the plant based butters, has led the development of myriad varieties of butters with different nuts and seeds, which are very good source of protein, fiber, essential fatty acids and other nutrients. These days' different varieties of plant based butters are available in the market viz., peanut butter, soy butter, almond butter, pistachio butter, cashew butter and sesame butter etc. The form of butter is one of the healthy way of integrating nuts and seeds in to our regular diet. Nut and seed butters are generally prepared by roasting, grinding and refrigerated to consume it when it is still fresh. During this process it is imperative to retain the nutritional properties of these nuts and seeds in order to reap the benefits of the fresh nuts and seeds in the form of butter as well. Proper care is needed to minimize the conversion of healthful components in to unhealthy components during processing and further storage. Roasting temperature, temperatures during grinding and storage are the vital factors to be considered in order to have healthy and nutritious plant based butters. In this article, different plant based butters and their processing methods have been described.
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Affiliation(s)
- Kalyani Gorrepati
- Directorate of Onion and Garlic Research, Rajgurunagar 410 505 Pune, India
| | - S Balasubramanian
- Central Institute of Agricultural Engineering, Bhopal, 462 038 India
| | - Pitam Chandra
- Central Institute of Agricultural Engineering, Bhopal, 462 038 India
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Hidalgo M, Prieto I, Abriouel H, Cobo A, Benomar N, Gálvez A, Martínez-Cañamero M. Effect of virgin and refined olive oil consumption on gut microbiota. Comparison to butter. Food Res Int 2014; 64:553-559. [PMID: 30011688 DOI: 10.1016/j.foodres.2014.07.030] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2014] [Revised: 07/12/2014] [Accepted: 07/20/2014] [Indexed: 12/20/2022]
Abstract
There is increasing evidence of the health benefits of olive oil consumption in the diet. Some authors have studied the effect of high fat/high calorie diets and have detected changes on the microbiota. However, these studies are mainly based on saturated fats. Here we present a study on the specific effect on gut bacterial populations of extra virgin olive oil, rich in monounsaturated fatty acids and phenolic compounds, in comparison to refined olive oil, rich in monounsaturated fatty acids but low in phenolic compounds, and to butter, rich in saturated fatty acids and cholesterol. Four groups of animals were studied: one group of mice received a standard chow diet, and the other received three high fat diets, rich in extra virgin olive oil, refined olive oil or butter. Evolution of symbiont population in feces was studied using culture-dependent and culture-independent methods. In the latter, the V3 region of 16S rDNA was amplified and separated by denaturing gradient gel electrophoresis; followed by sequencing of the most representative bands. Culture-dependent studies and comparison of the different DGGE profiles throughout the experiment demonstrated that different dietary fats had different effects on gut microbial composition. Butter-induced changes in the microbial counts resembled those previously described in obese individuals. Interestingly, a different behavior between extra virgin and refined olive oil was also observed, extra virgin olive oil being most different from butter. To our knowledge, no studies have analyzed gut microbiota depending on diets with different fatty acid saturations including different types of olive oil. This may offer new data supporting the benefits for health of extra virgin olive oil, so important in the Mediterranean diet.
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Affiliation(s)
- M Hidalgo
- Área de Microbiología, Departamento de Ciencias de la Salud, Universidad de Jaén, Spain
| | - I Prieto
- Área de Fisiología, Departamento de Ciencias de la Salud, Universidad de Jaén, Spain
| | - H Abriouel
- Área de Microbiología, Departamento de Ciencias de la Salud, Universidad de Jaén, Spain
| | - A Cobo
- Área de Microbiología, Departamento de Ciencias de la Salud, Universidad de Jaén, Spain
| | - N Benomar
- Área de Microbiología, Departamento de Ciencias de la Salud, Universidad de Jaén, Spain
| | - A Gálvez
- Área de Microbiología, Departamento de Ciencias de la Salud, Universidad de Jaén, Spain
| | - M Martínez-Cañamero
- Área de Microbiología, Departamento de Ciencias de la Salud, Universidad de Jaén, Spain.
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Haggag MESYES, Elsanhoty RM, Ramadan MF. Impact of dietary oils and fats on lipid peroxidation in liver and blood of albino rats. Asian Pac J Trop Biomed 2014; 4:52-8. [PMID: 24144131 DOI: 10.1016/s2221-1691(14)60208-2] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2013] [Revised: 11/17/2013] [Accepted: 12/10/2013] [Indexed: 10/26/2022] Open
Abstract
OBJECTIVE To investigate the effects of different dietary fat and oils (differing in their degree of saturation and unsaturation) on lipid peroxidation in liver and blood of rats. METHODS The study was conducted on 50 albino rats that were randomly divided into 5 groups of 10 animals. The groups were fed on dietary butter (Group I), margarine (Group II), olive oil (Group III), sunflower oil (Group IV) and corn oil (Group V) for 7 weeks. After 12 h of diet removal, livers were excised and blood was collected to measure malondialdehyde (MDA) levels in the supernatant of liver homogenate and in blood. Blood superoxide dismutase activity (SOD), glutathione peroxidase activity (GPx), serum vitamin E and total antioxidant capacity (TAC) levels were also measured to determine the effects of fats and oils on lipid peroxidation. RESULTS The results indicated that no significant differences were observed in SOD activity, vitamin E and TAC levels between the five groups. However, there was significant decrease of GPx activity in groups IV and V when compared with other groups. The results indicated that feeding corn oil caused significant increases in liver and blood MDA levels as compared with other oils and fats. There were positive correlations between SOD and GPx, vitamin E and TAC as well as between GPx and TAC (r: 0.743; P<0.001) and between blood MDA and liver MDA (r: 0.897; P<0.001). The results showed also negative correlations between blood MDA on one hand and SOD, GPx, vitamin E and TAC on the other hand. CONCLUSIONS The results demonstrated that feeding oils rich in polyunsaturated fatty acids (PUFA) increases lipid peroxidation significantly and may raise the susceptibility of tissues to free radical oxidative damage.
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Darvishi L, Hariri M, Hajishafiei M, Ghasemi S, Maghsoudi Z, Askari G, Ghiasvand R, khorvash F, Iraj B. Comparison of fat intake between patients with stroke and normal population. J Res Med Sci 2013; 18:S59-61. [PMID: 23961288 PMCID: PMC3743322] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/31/2012] [Revised: 01/27/2013] [Accepted: 02/12/2013] [Indexed: 11/01/2022]
Abstract
BACKGROUND Stroke happens when blood flow to parts of brain stops. Stroke is sometimes called "brain attack." Risk factor is something that increases the chance of getting a disease. Some risk factors for stroke cannot be changed, but some can be altered. The chance of stroke is higher in people who live an unhealthy lifestyle by: Being overweight as a result of over-eating, eating too much fat, smoking, etc., Therefore, we compared the fat intake between patients with stroke and normal population. MATERIALS AND METHODS Sixty nine patients with stroke (46 men and 23 women) as cases and 60 subjects (30 men and 30 women) as controls during April 2009 and May 2010 from Alzzahra hospital, Isfahan, Iran were evaluated. Dietary intakes were collected using a food frequency questionnaire (FFQ) through their close relatives such as spouse, daughter or mother. Also, anthropometry measurements such as weight, height and waist extracted from their medical files, however, body mass index (BMI) and waist to hip ratio (WHR) were calculated. RESULT The intake of saturated fatty acids (SFA) and monounsaturated fatty acids (MUFA) both in men and women with stroke were significantly higher than controls (P = 0.04 and P = 0.03 for men and P = 0.05 and P = 0.02 for women, respectively). Also, the mean intake of hydrogenated fats, butter, cream, mayonnaise sauce and nuts were higher in men with stroke with respect in control group; while, women with stroke consumed more hydrogenated fats, vegetable oils, cream and mayonnaise sauce than controls. CONCLUSION Increased fat intake was observed in patients with stroke compared with normal population.
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Affiliation(s)
- Leila Darvishi
- Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, Iran
| | - Mitra Hariri
- Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, Iran
| | - Maryam Hajishafiei
- Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, Iran
| | - Shekoofe Ghasemi
- Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, Iran
| | - Zahra Maghsoudi
- Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, Iran
| | - Gholamreza Askari
- Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, Iran,Department of Community Nutrition, School of Nutrition and Food Science, Isfahan University of Medical Sciences, Isfahan, Iran
| | - Reza Ghiasvand
- Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, Iran,Department of Community Nutrition, School of Nutrition and Food Science, Isfahan University of Medical Sciences, Isfahan, Iran,Address for correspondence: Dr. Reza Ghiasvand, Department of Community Nutrition, School of Nutrition and Food Science, Isfahan University of Medical Sciences, PO Box 81745, Isfahan, Iran. E-mail:
| | - Fariborz khorvash
- Isfahan Neurosciences Research Center, Isfahan University of Medical Sciences, Isfahan, Iran
| | - Bijan Iraj
- Isfahan Endocrine and Metabolism Research Center, Isfahan University of Medical Sciences, Isfahan, Iran
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