1
|
Wang P, Wang J, Fan Y, Zhang N, Guo Q. Quality Characteristics and Storage Stability of Frying Steak Utilizing Wax-Based Korean Pine Seed Oil. Foods 2024; 13:1099. [PMID: 38611403 PMCID: PMC11011410 DOI: 10.3390/foods13071099] [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: 02/27/2024] [Revised: 03/31/2024] [Accepted: 04/01/2024] [Indexed: 04/14/2024] Open
Abstract
To investigate the disparities in product quality and storage stability between wax-based Korean pine seed oil gel and butter when used for frying steak, a comparative analysis was conducted on cooking loss, color, texture characteristics, sensory evaluation, and volatile flavor substances using headspace solid phase microextraction combined with GM-MS. Furthermore, the storage stability was assessed. The findings revealed that the cooking loss rate of steaks significantly increased with doneness, with butter steak exhibiting a significantly higher loss rate compared to the three oil gel steaks. Hardness, chewiness, and adhesiveness greatly increased as doneness progressed; however, cohesiveness, elasticity, and resilience showed minimal variation. The L* value and b* value of steaks initially increased before stabilizing with increasing doneness levels while the a* value first rose before gradually declining. Medium rare steak received the highest sensory score among all categories tested and 69 volatile flavor compounds were detected. Multivariate data analysis indicated similarities in volatile compounds between butter steak and BW (wax-based Korean pine seed oil gel) steak groups. Additionally, during storage at 4 °C temperature conditions pH level retention water content TVB-N (total volatile basic nitrogen), TBARS (thiobarbituric acid reactive substances) were evaluated to determine advantages or disadvantages within each group: Beeswax (BW) > Carnauba wax (CW) > Rice bran wax (RBW) > butter based on these parameters' values. It can be concluded that utilizing wax-based Korean pine seed oil gel for frying steaks not only effectively retains significant amounts of unsaturated fatty acids but also preserves steak quality while extending shelf life-a healthier cooking method resulting in reduced oil absorption.
Collapse
Affiliation(s)
- Peng Wang
- College of Life Science, Northeast Forestry University, Harbin 150040, China; (P.W.); (Y.F.)
| | - Jingyi Wang
- College of Life Science, Northeast Forestry University, Harbin 150040, China; (P.W.); (Y.F.)
| | - Yue Fan
- College of Life Science, Northeast Forestry University, Harbin 150040, China; (P.W.); (Y.F.)
| | - Na Zhang
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
| | - Qingqi Guo
- College of Life Science, Northeast Forestry University, Harbin 150040, China; (P.W.); (Y.F.)
| |
Collapse
|
2
|
Rosqvist F, Niinistö S. Fats and oils - a scoping review for Nordic Nutrition Recommendations 2023. Food Nutr Res 2024; 68:10487. [PMID: 38370114 PMCID: PMC10870979 DOI: 10.29219/fnr.v68.10487] [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: 03/08/2022] [Revised: 06/10/2022] [Accepted: 01/03/2024] [Indexed: 02/20/2024] Open
Abstract
This scoping review for the Nordic Nutrition Recommendations 2023 summarizes the available evidence on fats and oils from a food level perspective. A literature search for systematic reviews (SRs) and meta-analyses was conducted in PubMed. There are few SRs and meta-analyses available that investigate the association between fats and oils (food level) and health outcomes; the majority report associations at the nutrient level (fatty acid classes). All identified SRs and meta-analyses were of low methodological quality, thus the findings and conclusions presented within this scoping review should be interpreted cautiously. Based on this limited evidence, the following results were indicated: the intake of olive oil may be associated with reduced risk of cardiovascular disease (CVD), type 2 diabetes (T2D), and total mortality in prospective cohort studies. The intake of butter was not associated with the risk of CVD but may be related to slightly lower risk of T2D and higher risk of total mortality in prospective cohort studies. For cancer, the evidence is sparse and primarily based on case-control studies. The intake of olive oil may be associated with reduced risk of cancer, whereas the intake of butter may be associated with increased risk of certain cancer types. Butter increases LDL-cholesterol when compared to virtually all other fats and oils. Palm oil may increase LDL-cholesterol when compared to oils rich in MUFA or PUFA but may not have any effect on glucose or insulin. Coconut oil may increase LDL-cholesterol when compared to other plant oils but may decrease LDL-cholesterol when compared to animal fats rich in SFA. Canola/rapeseed oil may decrease LDL-cholesterol compared to olive oil, sunflower oil and sources of SFA and may also reduce body weight compared to other oils. Olive oil may decrease some inflammation markers but may not have a differential effect on LDL-cholesterol compared to other fats and oils. The effect on risk markers likely differs depending on the type/version of oil, for example, due to the presence of polyphenols, phytosterols and other minor components. Taken together, based on the available evidence, oils rich in unsaturated fat (e.g. olive oil, canola oil) are to be preferred over oils and fats rich in saturated fat (e.g. butter, tropical oils).
Collapse
Affiliation(s)
- Fredrik Rosqvist
- Department of Public Health and Caring Sciences, Clinical Nutrition and Metabolism, Uppsala University, Uppsala, Sweden
| | - Sari Niinistö
- Finnish Institute for Health and Welfare, Helsinki, Finland
| |
Collapse
|
3
|
Song B, Lu J, Hou Y, Wu T, Tao X, Liu D, Wang Y, Regenstein JM, Liu X, Zhou P. Proteomic Comparisons of Caprine Milk Whole Cream Buttermilk Whey and Cheese Whey Cream Buttermilk. J Agric Food Chem 2024; 72:933-945. [PMID: 38153029 DOI: 10.1021/acs.jafc.3c07405] [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] [Subscribe] [Scholar Register] [Indexed: 12/29/2023]
Abstract
Buttermilk, a potential material used to produce milk fat globule membrane (MFGM), is obtained as a byproduct of butter making from milk whole cream and cheese whey cream. This study investigated the effects of rennet and acid coagulation on the protein profiles of buttermilk rennet-coagulated whey (BRW) and buttermilk acid-coagulated whey (BAW). They were compared to those of whey cream buttermilk (WCB). Rennet coagulation was more efficient in removing casein, while retaining more IgG and lactoferrin than acid coagulation. BRW had more MFGM than BAW. Butyrophilin, xanthine dehydrogenase, and mucin1 were significantly higher (P < 0.05) in BRW, while fatty acid-binding protein 3 was enriched in BAW. KEGG analysis showed that complement and coagulation cascades had the greatest differences, and the abundance of proteins involved in this signaling pathway in BRW and BAW was higher, suggesting their potential anticoagulant and anti-inflammatory activity. BAW had higher apolipoprotein A4 and transcobalamin 2, which are essential carriers for transporting long-chain fatty acids and vitamin B12 from the intestine to the blood. Therefore, BAW intake might improve lipids and vitamin B12 absorption. This study can help deepen the understanding of protein composition of MFGM-enriched whey and facilitate the production of MFGM proteins for infants and old-aged populations.
Collapse
Affiliation(s)
- Bo Song
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu Province 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China
| | - Jing Lu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key Laboratory of Flavor Chemistry, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Yanmei Hou
- Hyproca Nutrition Co., Ltd., Changsha, Hunan Province 410200, China
| | - Tong Wu
- Hyproca Nutrition Co., Ltd., Changsha, Hunan Province 410200, China
| | - Xiumei Tao
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu Province 214122, China
| | - Dasong Liu
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu Province 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China
| | - Yancong Wang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu Province 214122, China
| | - Joe M Regenstein
- Department of Food Science, Cornell University, Ithaca, New York 14853-7201, United States
| | - Xiaoming Liu
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu Province 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China
| | - Peng Zhou
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu Province 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China
| |
Collapse
|
4
|
Sadri‐Saeen Z, Khani M, Fadaei V. Improving the microbial quality and sensory properties of pasteurized sweet cream butter during refrigerated storage using chia seed ethanolic extract. Food Sci Nutr 2024; 12:564-573. [PMID: 38268890 PMCID: PMC10804108 DOI: 10.1002/fsn3.3802] [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: 07/09/2023] [Revised: 10/14/2023] [Accepted: 10/17/2023] [Indexed: 01/26/2024] Open
Abstract
Butter is a perishable food, and its microbial deterioration occurs in refrigeration conditions, leading to a reduction in shelf life and a loss of sensory properties. This study aimed to investigate the effect of chia seed extract (CSE) on the microbial and sensory properties of pasteurized sweet cream butter at 2°C. Ethanolic extract of chia seeds was prepared and added to the butter samples in concentrations of 0.05%, 0.1%, 0.25%, and 0.5% (v/w), and its effects on microbiological and sensory quality were evaluated at 15-day intervals during 60-day refrigerated storage. The results indicated that the addition of 0.25% and 0.5% CSE to butter treatments decreased total viable counts by 0.25-0.6 log CFU/g, total psychrotrophic counts by 1-1.5 log CFU/g, and coliform counts by 3-4 log CFU/g compared to the control sample on days 45 and 60 of storage. Moreover, concentrations of 0.1%-0.5% CSE reduced mold and yeast counts by 1.5-2.6 log CFU/g on days 30-60 of storage compared to the control sample. Escherichia coli and Staphylococcus aureus were not detected in any samples during storage. CSE had a significant effect on the sensory properties (except for aroma) of the butter samples during the 60-day storage. The best color, flavor, and overall acceptance scores were assigned to the treatments containing 0.1%-0.5% CSE compared to the control sample. It could be concluded that adding 0.1% and 0.25% CSE to refrigerated and pasteurized butter can retard microbial spoilage and improve its sensory properties at the same time.
Collapse
Affiliation(s)
- Zahra Sadri‐Saeen
- Department of Food Science and Technology, Shahr‐e‐Qods BranchIslamic Azad UniversityTehranIran
| | - Mohammadreza Khani
- Department of Food Science and Technology, Shahr‐e‐Qods BranchIslamic Azad UniversityTehranIran
| | - Vajiheh Fadaei
- Department of Food Science and Technology, Shahr‐e‐Qods BranchIslamic Azad UniversityTehranIran
| |
Collapse
|
5
|
Lan J, Wu S. Occurrence, Concentration and Toxicity of 54 Polycyclic Aromatic Hydrocarbons in Butter during Storage. Foods 2023; 12:4393. [PMID: 38137197 PMCID: PMC10742937 DOI: 10.3390/foods12244393] [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] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2023] [Revised: 12/01/2023] [Accepted: 12/05/2023] [Indexed: 12/24/2023] Open
Abstract
Polycyclic aromatic hydrocarbons (PAHs) are a class of highly carcinogenic compounds with a lipophilic nature. This study investigated the characterization of PAH24 contamination in twenty-one types of butter and five types of margarines using the QuEChERS pretreatment coupled with GC-QqQ-MS. Additionally, low-temperature storage experiments were conducted to explore the variations in oxidation index as well as the PAH levels. The results revealed that PAH24 concentrations in butter and margarine were 50.75-310.64 μg/kg and 47.66-118.62 μg/kg, respectively. The PAH4 level in one type of butter reached 11.24 μg/kg beyond the EU standards. Over 160 days of storage at 4 °C, acid value (AV), peroxide value (POV), and acidity significantly increased, while malondialdehyde (MDA) content and carbonyl value (CGV) fluctuated. Concentrations of PAH24 and oxidized PAHs (OPAHs) experienced a notable reduction of 29.09% and 63.85%, respectively. The slow reduction in naphthalene (NaP) indicated the dynamic nature of PAHs during storage. However, the toxic equivalency quotients (TEQs) decreased slightly from a range of 0.65-1.90 to 0.39-1.77, with no significant difference. This study contributes to the understanding of variations in PAHs during storage, which is of great significance for food safety.
Collapse
Affiliation(s)
| | - Shimin Wu
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, China;
| |
Collapse
|
6
|
He Z, Rogers SI, Nam S, Klasson KT. The Effects of Oil Content on the Structural and Textural Properties of Cottonseed Butter/Spread Products. Foods 2023; 12:4158. [PMID: 38002215 PMCID: PMC10670118 DOI: 10.3390/foods12224158] [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: 10/23/2023] [Revised: 11/03/2023] [Accepted: 11/13/2023] [Indexed: 11/26/2023] Open
Abstract
Plant-based butters from nuts and seeds have steadily increased in consumer popularity due to their unique flavors and healthy nutritional properties. Oil content is a critical parameter to measure the proper consistency and stability of plant butter and spread products. Previous work has shown that glandless cottonseed can be used to formulate cottonseed butter products to increase the values of cottonseed. As part of the efforts made in the valorization of cottonseed, this work evaluated the effects of oil content on the microstructural and textural properties of cottonseed butter/spread products. While the oil content in the raw cottonseed kernels was 35% of the kernel biomass, additional cottonseed oil was added to make cottonseed butter products with six oil content levels (i.e., 36, 43, 47, 50, 53, and 57%). The values of three textural parameters, firmness, spreadability, and adhesiveness, decreased rapidly in an exponential mode with the increasing oil content. The particle size population in these butter samples was characterized by similar trimodal distribution, with the majority in the middle mode region with particle sizes around 4.5-10 μm. Higher oil content decreased the butter particle size slightly but increased oil separation during storage. The oxidation stability with a rapid oxygen measurement was gradually reduced from 250 min with 36% oil to 65 min with 57% oil. The results of this work provide information for the further optimization of formulation parameters of cottonseed butter products.
Collapse
Affiliation(s)
- Zhongqi He
- USDA-ARS, Southern Regional Research Center, 1100 Allen Toussaint Blvd., New Orleans, LA 70124, USA; (S.I.R.); (S.N.); (K.T.K.)
| | | | | | | |
Collapse
|
7
|
Pradeilles R, Norris T, Sellem L, Markey O. Effect of Isoenergetic Substitution of Cheese with Other Dairy Products on Blood Lipid Markers in the Fasted and Postprandial State: An Updated and Extended Systematic Review and Meta-Analysis of Randomized Controlled Trials in Adults. Adv Nutr 2023; 14:1579-1595. [PMID: 37717700 PMCID: PMC10721513 DOI: 10.1016/j.advnut.2023.09.003] [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: 06/12/2023] [Revised: 08/07/2023] [Accepted: 09/13/2023] [Indexed: 09/19/2023] Open
Abstract
Consumption of fat as part of a cheese matrix may differentially affect blood lipid responses when compared with other dairy foods. This systematic review was conducted to compare the impact of consuming equal amounts of fat from cheese and other dairy products on blood lipid markers in the fasted and postprandial state. Searches of PubMed (Medline), Cochrane Central and Embase databases were conducted up to mid-June 2022. Eligible human randomized controlled trials (RCTs) investigated the effect of isoenergetic substitution of hard or semi-hard cheese with other dairy products on blood lipid markers. Risk of bias (RoB) was assessed using the Cochrane RoB 2.0 tool. Random-effects meta-analyses assessed the effect of ≥2 similar dietary replacements on the same blood lipid marker. Of 1491 identified citations, 10 articles were included (RoB: all some concerns). Pooled analyses of 7 RCTs showed a reduction in fasting total cholesterol, LDL-C and HDL-C concentrations after ≥14 d mean daily intake of 135 g cheese (weighted mean difference [WMD]: -0.24 mmol/L; 95% confidence interval (CI): -0.34, -0.15; I2 = 59.8%, WMD: -0.19 mmol/L; 95% CI: -0.27, -0.12; I2 = 42.8%, and WMD: -0.04 mmol/L; 95% CI: -0.08, -0.00; I2 = 58.6%, respectively) relative to ∼52 g/d butter. We found no evidence of a benefit from replacing cheese for ≥14 d with milk on fasting blood lipid markers (n = 2). Limited postprandial RCTs, described in narrative syntheses, suggested that cheese-rich meals may induce differential fed-state lipid responses compared with some other dairy matrix structures, but not butter (n ≤ 2). In conclusion, these findings indicate that dairy fat consumed in the form of cheese has a differential effect on blood lipid responses relative to some other dairy food structures. However, owing to considerable heterogeneity and limited studies, further confirmation from RCTs is warranted. TRIAL REGISTRATION NUMBER: This systematic review protocol was registered at https://www.crd.york.ac.uk/PROSPERO/ as CRD42022299748.
Collapse
Affiliation(s)
- Rebecca Pradeilles
- School of Sport, Exercise and Health Sciences, Loughborough University, Loughborough, United Kingdom; Montpellier Interdisciplinary Centre on Sustainable Agri-Food Systems (UMR MoISA), University of Montpellier, CIRAD, CIHEAM-IAMM, INRAE, Institut Agro, IRD, Montpellier, France
| | - Tom Norris
- Institute of Sport, Exercise and Health, Division of Surgery and Interventional Science, Faculty of Medical Sciences, University College London, London, United Kingdom
| | | | - Oonagh Markey
- School of Sport, Exercise and Health Sciences, Loughborough University, Loughborough, United Kingdom; Carenity (ELSE CARE), Paris, France.
| |
Collapse
|
8
|
Asif M, Nadeem M, Imran M, Ullah R, Tayyab M, Khan FA, Al-Asmari F, Rahim MA, Rocha JM, Korma SA, Esatbeyoglu T. Effect of fat contents of buttermilk on fatty acid composition, lipolysis, vitamins and sensory properties of cheddar-type cheese. Front Microbiol 2023; 14:1209509. [PMID: 37711688 PMCID: PMC10499506 DOI: 10.3389/fmicb.2023.1209509] [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: 04/20/2023] [Accepted: 08/11/2023] [Indexed: 09/16/2023] Open
Abstract
Cheddar-type cheese produced from buttermilk had softer texture than standard cheddar cheese due to lower fat content of buttermilk. Fat is extremely important for the functional characteristics and optimum textural attributes of cheese. The effect of different fat contents of buttermilk on chemical characteristics of cheddar-type cheese is not previously investigated. This investigation was conducted to know the effect of different fat contents of buttermilk on fatty acids composition, organic acids, vitamins, lipolysis and sensory characteristics of cheddar-type cheese. Cheddar-type cheese was produced from buttermilk having 1, 1.75, 2.50 and 3.25% fat contents (control, T1, T2 and T3). Fat content of control, T1, T2 and T3 were 9.81, 16.34, 25.17 and 31.19%. Fatty acids profile was determined on GC-MS, organic acids and vitamin A and E were determined on HPLC. Free fatty acids, peroxide value and cholesterol were determined. Cheddar-style cheese produced from buttermilk (1% fat) showed that it had softer texture and lacking typical cheese flavor. Gas chromatography-mass spectrometry (GC-MS) analysis showed that long-chain unsaturated fatty acids in control, T1, T2 and T3 samples were 45.88, 45.78, 45.90 and 46.19 mg/100 g. High Performance Liquid Chromatography (HPLC) analysis showed that lactic acid, propionic acid, citric acid and acetic acid gradually and steadily increased during the storage interval of 90 days. At the age of 90 days, lactic acid in control, T1, T2 and T3 was 4,789, 5,487, 6,571 and 8,049 ppm, respectively. At the end of ripening duration of 90 days, free fatty acids in control, T1, T2 and T3 were 0.29, 0.31, 0.35 and 0.42% with no difference in peroxide value. Stability of vitamin A after 90 days storage control, T1, T2 and T3 was 87.0, 80.0, 94.0 and 91.0%. Flavor score of cheddar-type cheese produced from butter milk having 1.0, 2.5 and 3.25% fat content was 81, 89 and 91% of total score (9). Hence, it is concluded that cheddar-type cheese can be produced from buttermilk having 2.5 and 3.25% fat contents with acceptable sensory attributes. Application of buttermilk for the production of other cheese varieties should be studied.
Collapse
Affiliation(s)
- Mussab Asif
- Department of Dairy Technology, University of Veterinary and Animal Sciences, Lahore, Pakistan
| | - Muhammad Nadeem
- Department of Dairy Technology, University of Veterinary and Animal Sciences, Lahore, Pakistan
| | - Muhammad Imran
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan
| | - Rahman Ullah
- Department of Animal Products Technology, The University of Agriculture, Dera Ismail Khan, Pakistan
| | - Muhammad Tayyab
- Institute of Biochemistry and Biotechnology, University of Veterinary and Animal Sciences, Lahore, Pakistan
| | - Faima Atta Khan
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan
| | - Fahad Al-Asmari
- Department of Food and Nutrition Sciences, College of Agricultural and Food Sciences, King Faisal University, Al Hofuf, Saudi Arabia
| | - Muhammad Abdul Rahim
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan
| | - João Miguel Rocha
- Laboratório Associado, Centro de Biotecnologia e Química Fina (CBQF), Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto, Portugal
- LEPABE—Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty of Engineering, University of Porto, Porto, Portugal
- ALiCE—Associate Laboratory in Chemical Engineering, Faculty of Engineering, University of Porto, Porto, Portugal
| | - Sameh A. Korma
- Department of Food Science, Faculty of Agriculture, Zagazig University, Zagazig, Egypt
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Tuba Esatbeyoglu
- Department of Food Development and Food Quality, Institute of Food Science and Human Nutrition, Gottfried Wilhelm Leibniz University Hannover, Hannover, Germany
| |
Collapse
|
9
|
Delgado-Alarcón JM, Hernández Morante JJ, Morillas-Ruiz JM. Modification of Breakfast Fat Composition Can Modulate Cytokine and Other Inflammatory Mediators in Women: A Randomized Crossover Trial. Nutrients 2023; 15:3711. [PMID: 37686743 PMCID: PMC10489665 DOI: 10.3390/nu15173711] [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: 07/27/2023] [Revised: 08/21/2023] [Accepted: 08/22/2023] [Indexed: 09/10/2023] Open
Abstract
Previous trials have demonstrated that modifying dietary fat composition can influence the production of inflammation-related factors. Additionally, it has been suggested that not only the type of fat, but also the timing of fat intake can impact these factors. Therefore, the objective of the present study was to evaluate the effect of altering breakfast fat composition on inflammatory parameters. A 3-month crossover randomized trial was designed, involving 60 institutionalized women who alternately consumed a breakfast rich in polyunsaturated fatty acids (PUFA) (margarine), monounsaturated fatty acids (MUFA) (virgin olive oil), or saturated fatty acids (SFA) (butter), based on randomization. The following inflammatory markers were evaluated: epidermal growth factor (EGF), interferon (IFN)-α, interleukin (IL)-1α, IL-1β, IL-2, IL-4, IL-6, IL-8, IL-10, monocyte chemoattractant protein-1 (MCP-1), tumor necrosis factor (TNF)-α, C-reactive protein (CRP), and vascular/endothelial growth factor (VEGF). The results showed that the most significant effects were observed with the high-MUFA breakfast, as there was a statistically significant decrease in plasma IL-6 (p = 0.016) and VEGF values (p = 0.035). Other factors, such as IL-1α and CRP, also decreased substantially, but did not reach the statistically significant level. On the other hand, the high-PUFA breakfast induced a significant decrease in EGF levels (p < 0.001), whereas the high-SFA breakfast had no apparent effect on these factors. In conclusion, modifying breakfast fat, particularly by increasing MUFA or PUFA intake, appears to be sufficient for promoting a lower inflammatory marker synthesis profile and may be beneficial in improving cardiovascular complications.
Collapse
Affiliation(s)
- Jessica M. Delgado-Alarcón
- Department of Food Technology and Nutrition, Universidad Católica de Murcia, Campus de Los Jerónimos, Guadalupe, 30107 Murcia, Spain;
| | - Juan José Hernández Morante
- Eating Disorders Research Unit, Universidad Católica de Murcia, Campus de Los Jerónimos, Guadalupe, 30107 Murcia, Spain
| | - Juana M. Morillas-Ruiz
- Department of Food Technology and Nutrition, Universidad Católica de Murcia, Campus de Los Jerónimos, Guadalupe, 30107 Murcia, Spain;
| |
Collapse
|
10
|
Çakmakçı S, Gülçin İ, Gündoğdu E, Ertem Öztekin H, Taslimi P. The Comparison with Commercial Antioxidants, Effects on Colour, and Sensory Properties of Green Tea Powder in Butter. Antioxidants (Basel) 2023; 12:1522. [PMID: 37627517 PMCID: PMC10451864 DOI: 10.3390/antiox12081522] [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] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2023] [Revised: 07/21/2023] [Accepted: 07/25/2023] [Indexed: 08/27/2023] Open
Abstract
Oxidation is one of the most important factors limiting shelf life and is a major deterioration process affecting both the sensory and nutritional quality of food. The high oxidation stability of lipids, which can be improved by the addition of antioxidants, is important for health protection, food quality, and economic reasons. In recent years, research on plant-derived antioxidants for use in human health and food has steadily increased. The aim of this study was to compare the antioxidant effects of green tea powder (GTP) in butter with those of commercial antioxidants (BHA, BHT, α-tocopherol, and Trolox). In addition, the effects on colour, sensory, gross physicochemical properties, and β-carotene content were investigated in butter. After the separation of butter into five pieces, the first part was chosen as the control sample without GTP; the second part has 100 mg/kg of BHT added to it; and the third, fourth, and fifth parts had 1, 2, and 3% of GTP added in the samples. They were stored at 4 ± 1 °C. Analysis was performed at intervals of 15 days. According to the iron reduction, CUPRAC and FRAP methods were performed, and parallel results were observed. Using the radical elimination methods (ABTS, DPPH•, and DMPD•+), IC50 values were calculated for the samples. According to the IC50 values, the GTP-containing samples were good antioxidants. The total phenolic andf β-carotene contents increased as the GTP addition increased. The addition of GTP had an antioxidant capacity equal to or higher than that of the BHT-added sample. For the production of a sensory-pleasing, greenish-coloured, new functional butter, the 1% GTP addition showed the most positive results.
Collapse
Affiliation(s)
- Songül Çakmakçı
- Department of Food Engineering, Faculty of Agriculture, Atatürk University, Erzurum 25240, Türkiye
| | - İlhami Gülçin
- Department of Chemistry, Faculty of Science, Atatürk University, Erzurum 25240, Türkiye;
| | - Engin Gündoğdu
- Department of Food Engineering, Faculty of Engineering and Natural Sciences, Gümüşhane University, Gümüşhane 29100, Türkiye;
| | - Hatice Ertem Öztekin
- Department of Dairy Process Technology, Diyarbakır Agriculture Vocational School, Dicle University, Diyarbakır 21280, Türkiye
| | - Parham Taslimi
- Department of Biotechnology, Faculty of Science, Bartın University, Bartın 74100, Türkiye;
| |
Collapse
|
11
|
Gaba K, Anand S, Syamala A. Development of Value-Added Butter by Incorporating Whey Protein Hydrolysate-Encapsulated Probiotics. Microorganisms 2023; 11:1139. [PMID: 37317113 DOI: 10.3390/microorganisms11051139] [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] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2023] [Revised: 04/17/2023] [Accepted: 04/22/2023] [Indexed: 06/16/2023] Open
Abstract
The probiotic foods market is growing exponentially; however, probiotics' survivability and interaction with product attributes pose major challenges. A previous study of our lab developed a spray-dried encapsulant utilizing whey protein hydrolysate-maltodextrin and probiotics with high viable counts and enhanced bioactive properties. Viscous products such as butter could be suitable carriers for such encapsulated probiotics. The objective of the current study was to standardize this encapsulant in salted and unsalted butter, followed by storage stability studies at 4 °C. Butter was prepared at a lab-scale level, and the encapsulant was added at 0.1% and 1%, followed by physiochemical and microbiological characterization. Analyses were conducted in triplicates, and means were differentiated (p < 0.05). The viability of probiotic bacteria and the physicochemical characteristics of the butter samples with 1% encapsulant were significantly higher as compared to 0.1%. Furthermore, the 1% encapsulated probiotics butter variant showed a relatively higher stability of probiotics ratio (LA5 and BB12) than the control with unencapsulated probiotics during storage conditions. Although the acid values increased along with a mixed trend of hardness, the difference was insignificant. This study thus provided a proof of concept for incorporating encapsulated probiotics in salted and unsalted butter samples.
Collapse
Affiliation(s)
- Kritika Gaba
- Midwest Dairy Foods Research Center, South Dakota State University, Brookings, SD 57007, USA
- Dairy and Food Science Department, South Dakota State University, Brookings, SD 57007, USA
| | - Sanjeev Anand
- Midwest Dairy Foods Research Center, South Dakota State University, Brookings, SD 57007, USA
- Dairy and Food Science Department, South Dakota State University, Brookings, SD 57007, USA
| | - Athira Syamala
- Midwest Dairy Foods Research Center, South Dakota State University, Brookings, SD 57007, USA
- Dairy and Food Science Department, South Dakota State University, Brookings, SD 57007, USA
| |
Collapse
|
12
|
Kaishev VG, Oleinik SA, Sycheva OV. [Investigation of the possibility of obtaining butter with a high content of unsaturated fatty acids]. Vopr Pitan 2023; 92:109-115. [PMID: 37346026 DOI: 10.33029/0042-8833-2023-92-2-109-115] [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: 02/03/2023] [Accepted: 03/01/2023] [Indexed: 06/23/2023]
Abstract
Polyunsaturated fatty acids (PUFA) consumed with dietary fats are physiologically active substances involved in metabolic processes in the organism, in particular, carbohydrate-fat and cholesterol metabolism, regulation of redox processes. Butter is one of the main food items of the daily human diet. The basis of butter is milk fat, which is characterized by a rich fatty acid composition and unique properties. The possibility of obtaining butter with the desired ratio of saturated and unsaturated fatty acids without making adjustments to the technological process using milk with high PUFA content has been investigated. The purpose of the study was to obtain butter enriched with PUFA from the milk of Holstein cows with a modified fatty acid composition towards an increased content of unsaturated fatty acids. Material and methods. For the research, dairy raw materials from lactating Holstein cows were used, the milking herd included 881 cows. Dairy raw materials were studied, selected individually from each cow. According to the results of an in-depth assessment of the composition of milk lipid fractions, a group of cows was isolated after the first calving - 15 heads, whose milk was characterized by an increased content of unsaturated fatty acids. The content of milk fat, protein, lactose and fatty acid composition of milk were determined by infrared spectrometry with Fourier transform. Butter was produced from the milk of the experimental and control (combined) groups, which was evaluated by organoleptic (on a 20-point scale), physico-chemical parameters, including fatty acid composition determined by gas chromatography. Results. Milk obtained from cows of the experimental group differed downward from the combined milk produced in the whole herd in terms of protein and casein content by 12.8%, dry matter - by 4.4%, SOMO - by 3.1%. It varied upwards in milk sugar level (by 3.2%). In the milk fat of the milk of the experimental group of cows, the total amount of saturated fatty acids was reduced by 14.9%, and unsaturated fatty acid level was increased by 12.6%; as a result, the ratio of unsaturated to saturated fatty acids was higher by 31.7%. The butter produced from the milk of cows of the experimental group was slightly inferior to the control sample in terms of the characteristics of «taste and smell», «consistency» and total score. At the same time, the prototype fat differed from the control one by a more pronounced, saturated yellow color. Evaluation of the fatty acid composition of the experimental and control fat samples showed the advantage of the prototype in terms of PUFA content compared to the control. The total amount of unsaturated fatty acids exceeded the same indicator for the control sample by 8.3%, while the superiority of polyunsaturated fatty acids was 14.4%. At the same time, saturated fatty acid level in the experimental sample was 4.2% less, but the amount of volatile low-molecular- weight fatty acids was significantly reduced compared to the control sample - by 19.1%. Conclusion. The results obtained show the possibility and open the prospect of obtaining butter with a more favorable ratio of fatty acids in favor of PUFAs by selecting cows for milk with a higher ratio of unsaturated and saturated fatty acids and further selection aimed at an increased content of PUFAs in milk.
Collapse
Affiliation(s)
- V G Kaishev
- Stavropol State Agrarian University, 355017, Stavropol, Russian Federation
| | - S A Oleinik
- Stavropol State Agrarian University, 355017, Stavropol, Russian Federation
| | - O V Sycheva
- Stavropol State Agrarian University, 355017, Stavropol, Russian Federation
| |
Collapse
|
13
|
Olid MC, Hidalgo M, Prieto I, Cobo A, Martínez-Rodríguez AM, Segarra AB, Ramírez-Sánchez M, Gálvez A, Martínez-Cañamero M. Evidence Supporting the Involvement of the Minority Compounds of Extra Virgin Olive Oil, through Gut Microbiota Modulation, in Some of the Dietary Benefits Related to Metabolic Syndrome in Comparison to Butter. Molecules 2023; 28. [PMID: 36903509 DOI: 10.3390/molecules28052265] [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] [Received: 02/05/2023] [Revised: 02/22/2023] [Accepted: 02/25/2023] [Indexed: 03/05/2023] Open
Abstract
Extra virgin olive oil (EVOO) has proven to yield a better health outcome than other saturated fats widely used in the Western diet, including a distinct dysbiosis-preventive modulation of gut microbiota. Besides its high content in unsaturated fatty acids, EVOO also has an unsaponifiable polyphenol-enriched fraction that is lost when undergoing a depurative process that gives place to refined olive oil (ROO). Comparing the effects of both oils on the intestinal microbiota of mice can help us determine which benefits of EVOO are due to the unsaturated fatty acids, which remain the same in both, and which benefits are a consequence of its minority compounds, mainly polyphenols. In this work, we study these variations after only six weeks of diet, when physiological changes are not appreciated yet but intestinal microbial alterations can already be detected. Some of these bacterial deviations correlate in multiple regression models with ulterior physiological values, at twelve weeks of diet, including systolic blood pressure. Comparison between the EVOO and ROO diets reveals that some of these correlations can be explained by the type of fat that is present in the diet, while in other cases, such as the genus Desulfovibrio, can be better understood if the antimicrobial role of the virgin olive oil polyphenols is considered.
Collapse
|
14
|
He Z, Cheng HN, He J. Initial Formulation of Novel Peanut Butter-like Products from Glandless Cottonseed. Foods 2023; 12. [PMID: 36673470 DOI: 10.3390/foods12020378] [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] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2022] [Revised: 01/05/2023] [Accepted: 01/09/2023] [Indexed: 01/15/2023] Open
Abstract
Glandless (Gl) cottonseed is a unique cotton variety with only a trace content of toxic gossypol present. This new cottonseed raises the potential of its enhanced utilization as an agro-food for human consumption. In this work, Gl cottonseed kernels were used with additional cottonseed oil to produce novel peanut butter-like products. Kernels roasted at two temperatures (140 or 150 °C) for a given time (15 or 30 min) were first ground with different ratios of cottonseed oil and two other ingredients (i.e., salt and sugar) with a food blender, and then passed through a meat grinder with a 4-mm-hole grinding plate. Per the preliminary result, the butter-like products with Gl kernels roasted at 150 °C were subject to further structural and textural evaluation. The color of the two butter-like products was comparable to a commercial peanut butter, but the formers’ textural properties were significantly different (p ≤ 0.05) from the latter. Morphologic examination by Scanning Electron Microscopy (SEM) and cryo-SEM revealed that the butter product with a longer (30 min) roasting time possessed a smoother surface than the products with a shorter (15 min) roasting time. Oil stability test showed no substantial oil separation (<3%) from the butter products over 7 weeks at ambient temperature (22 °C). This work provides the basic information and parameters for lab cottonseed butter making so that optimization and characterization of cottonseed butter formation can be designed and performed in future research.
Collapse
|
15
|
Silva T, Pires A, Gomes D, Viegas J, Pereira-Dias S, Pintado ME, Henriques M, Pereira CD. Sheep's Butter and Correspondent Buttermilk Produced with Sweet Cream and Cream Fermented by Aromatic Starter, Kefir and Probiotic Culture. Foods 2023; 12. [PMID: 36673423 DOI: 10.3390/foods12020331] [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] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2022] [Revised: 12/31/2022] [Accepted: 01/03/2023] [Indexed: 01/12/2023] Open
Abstract
Small ruminant dairy products are common in some Mediterranean countries, in the Middle East and Africa, and can play a particular role in the development of rural areas. Butter has been the object of few research studies aimed at evaluating its potential as a vehicle for probiotic microorganisms. Moreover, the recovery of fermented buttermilk with functional properties can be considered an excellent opportunity to value this dairy byproduct. Therefore, the purpose of the present work was to develop different sheep butters and respective buttermilks after cream fermentation by: (1) a mesophilic aromatic starter (A); (2) a kefir culture (K); and (3) a mixture of probiotic bacteria (P). The butters and buttermilk produced with fermented cream were compared with non-fermented sweet cream (S) butter or buttermilk, respectively, regarding their physicochemical, microbiological and sensory characteristics. The adjusted production (%, w/v) obtained for butter were: S (44.48%), A (36.82%), K (41.23%) and P (43.36%). S, A and K butters had higher solids, fat and ashes contents than P butter. The probiotic butter had a total fat of ca. 75% (w/w), below the legal limits, while all others had fat levels above 81.5%. In all samples, the pH decreased and the acidity increased over 90 days of refrigerated storage. These variations were more evident in the P butter, which agrees with the highest lactic acid bacteria counts found in this sample. Differences in color between samples and due to storage time were also observed. In general, the butter samples tended to become darker and yellower after the 60th day of storage. Texture analysis showed comparable results between samples and greater hardness was observed for the P butter, most probably due to its higher relative saturated fatty acids content (66.46% compared to 62−64% in S, A and K butters). Regarding rheological properties, all butters showed pseudoplastic behavior, but butter P had the lowest consistency index (249 kPa.sn−1). The probiotic butter and the corresponding buttermilk had viable cell counts greater than 7 Log CFU/g, indicating their suitability as probiotic carriers. All products were well accepted by consumers and small, but non-significant, differences (p > 0.05) were observed in relation to the sensory parameters evaluated. In general, it can be concluded that the use of adequate starter cultures can allow the production of innovative and potentially healthier products, alongside the valorization of dairy byproducts, improving the income of small-scale producers.
Collapse
|
16
|
Paszczyk B. Cheese and Butter as a Source of Health-Promoting Fatty Acids in the Human Diet. Animals (Basel) 2022; 12. [PMID: 36496944 DOI: 10.3390/ani12233424] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2022] [Revised: 11/22/2022] [Accepted: 12/02/2022] [Indexed: 12/12/2022] Open
Abstract
The assessment of fatty acid composition, including the content of conjugated linoleic acid cis9trans11 C18:2 (CLA) and trans C18:1 and C18:2 isomers in fat extracted from selected high-fat dairy products commonly available to consumers in retail sale on the Polish market, and a comparison of their indicators as to the quality of lipids was the aim of the study. The experimental materials were hard cheeses, white-mold cheeses, blue-veined cheeses, and butters. The conducted study demonstrated that various contents of groups of fatty acids and the values of lipid quality indices were found in the tested products. Butters turned out to be richer sources of short-chain, branched-chain, and odd-chain fatty acids. The fat extracted from butters and white-mold cheeses had a significantly higher (p < 0.05) content of n-3 fatty acids. Lower values of the n-6/n-3 ratio were determined in the fat extracted from butters and white-mold cheeses. The highest values of the thrombogenicity index (TI) were found in fat extracted from hard cheeses. Significantly lower values (p < 0.05) of the atherogenicity index (AI) and values of the H/H ratio were found in fat from mold cheeses. Fat from butters and white-mold cheeses had a significantly higher (p < 0.05) content of CLA and total content of trans C18:1.
Collapse
|
17
|
Kampa J, Frazier R, Rodriguez-Garcia J. Development of Saturated Fat Replacers: Conventional and Nano-Emulsions Stabilised by Lecithin and Hydroxylpropyl Methylcellulose. Foods 2022; 11. [PMID: 36010537 DOI: 10.3390/foods11162536] [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] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2022] [Revised: 08/16/2022] [Accepted: 08/19/2022] [Indexed: 11/21/2022] Open
Abstract
The combination of two emulsifiers, lecithin and hydroxypropyl methylcellulose (HPMC), into emulsions is an interesting strategy to design fat replacers in food matrices. The objective of this study was to investigate the effect of HPMC type and concentration on the formation, stability, and microstructure of conventional emulsions and nanoemulsions. Two different types of HPMC with low and high content of methyl and hydroxypropyl groups (HPMC-L and HPMC-H) were evaluated. The results showed that the molecular structure and concentration of HPMC play a major role in the viscoelastic behaviour, the gelation temperature, and the strength of gel formed. The firmness and work of shear of HPMC solutions increased significantly (p < 0.05) with increasing concentration. HPMC-L illustrated a more stable gel structure than the HPMC-H solution. Nanoemulsions showed lower moduli values, firmness, and work of shear than conventional emulsions due to the influence of high-pressure homogenization. A combination of lecithin and HPMC improved the physical and lipid oxidative stability of the emulsions, presenting a lower creaming index and thiobarbituric acid reactive substances (TBARS). In conclusion, HPMC-L at 2% w/w could be a suitable type and concentration combined with lecithin to formulate a saturated fat replacer that could mimic butter technological performance during food manufacturing operations.
Collapse
|
18
|
Wei M, Niu X, Jing HS, Zhong JJ, Deng YL, Hou YM, Liu WQ, Deng ZY, Li J. Butter-Derived Ruminant Trans Fatty Acids Do Not Alleviate Atherosclerotic Lesions in High-Fat Diet-Fed ApoE -/- Mice. J Agric Food Chem 2022; 70:8631-8644. [PMID: 35792578 DOI: 10.1021/acs.jafc.2c02225] [Citation(s) in RCA: 2] [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] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Atherosclerosis (AS) is the most common cardiovascular disease (CVD). Currently, it is widely believed that R-TFA and I-TFA may cause different biological effects. In the present study, we aim to elucidate the effect of mixed R-TFA derived from butter on the development of AS in high-fat diet-fed ApoE-/- mice and find the possible mechanism. It was shown that butter-derived R-TFA promoted dyslipidemia, reduced thoracic and abdominal aorta diameters, and induced aortic lipid deposition and atherosclerotic lesions in high-fat diet-fed ApoE-/- mice. Meanwhile, butter-derived R-TFA affected the serum lipid profile of high-fat diet-fed ApoE-/- mice and the lipid metabolism of human umbilical vein endothelial cells (HUVECs). Through lipidomic techniques, we found that butter-derived R-TFA had a significant effect on the glycerophospholipid metabolic pathway. In conclusion, our results demonstrated that butter-derived R-TFA does not alleviate but promotes atherosclerotic lesions in high-fat diet-fed ApoE-/- mice and that the glycerophospholipid metabolic pathway plays a major role in this pro-atherosclerotic effect.
Collapse
Affiliation(s)
- Meng Wei
- State Key Lab of Food Science and Technology, Institute for Advanced Study, Nanchang University, Nanchang, Jiangxi 330047, China
| | - Xian Niu
- State Key Lab of Food Science and Technology, Institute for Advanced Study, Nanchang University, Nanchang, Jiangxi 330047, China
| | - Hong-Shen Jing
- State Key Lab of Food Science and Technology, Institute for Advanced Study, Nanchang University, Nanchang, Jiangxi 330047, China
| | - Jin-Jing Zhong
- Hyproca Nutrition Co., Ltd., Changsha, Hunan 410000, China
| | - Yi-Ling Deng
- Hyproca Nutrition Co., Ltd., Changsha, Hunan 410000, China
| | - Yan-Mei Hou
- Hyproca Nutrition Co., Ltd., Changsha, Hunan 410000, China
| | - Wen-Qun Liu
- State Key Lab of Food Science and Technology, Institute for Advanced Study, Nanchang University, Nanchang, Jiangxi 330047, China
| | - Ze-Yuan Deng
- State Key Lab of Food Science and Technology, Institute for Advanced Study, Nanchang University, Nanchang, Jiangxi 330047, China
| | - Jing Li
- State Key Lab of Food Science and Technology, Institute for Advanced Study, Nanchang University, Nanchang, Jiangxi 330047, China
| |
Collapse
|
19
|
Ge Y, Wu S, Yan K. Concentrations, influencing factors, risk assessment methods, health hazards and analyses of polycyclic aromatic hydrocarbons in dairies: a review. Crit Rev Food Sci Nutr 2022; 63:6168-6181. [PMID: 35139701 DOI: 10.1080/10408398.2022.2028717] [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] [Indexed: 11/03/2022]
Abstract
The occurrence of polycyclic aromatic hydrocarbons (PAHs) in dairies has been widely reported. Consumers may be overly exposed to PAHs through dairies causing health risks. Hazards can be reduced by controlling influencing factors in the full-chain of dairy production. This review briefly introduces research trends and analytical methods concerning PAHs in dairies. Additionally, this review discusses influencing factors of PAH concentrations in various dairies to avoid PAHs' formation and accumulation during manufacture. Relevant regulations are referred to and the reported risk assessment methods are summarized. Furthermore, indicators of health risks including TEQBaP, the number and the rate of over-standard are calculated based on PAH concentrations. Through analyses, we find PAH and BaP contamination in dairies are complex problems depending on environment, processing and storage. There was a significant correlation between fat contents and PAH concentrations. Results of infant formula in certain research were worrying and those of smoked cheeses are remarkably high indicating the dangerous smoking process. It is significant to monitor PAHs and calculate TEQBaP from meadows to feeders. Moreover, the existing regulations are insufficient and need strengthening. The data and discussions in this review contribute to worldwide Big Data, further scientific investigation and regulations for PAHs in dairies.
Collapse
Affiliation(s)
- Yuxing Ge
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Shimin Wu
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Kai Yan
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| |
Collapse
|
20
|
Sonestedt E, Borné Y, Wirfält E, Ericson U. Dairy Consumption, Lactase Persistence, and Mortality Risk in a Cohort From Southern Sweden. Front Nutr 2021; 8:779034. [PMID: 34901125 PMCID: PMC8652079 DOI: 10.3389/fnut.2021.779034] [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: 09/17/2021] [Accepted: 11/04/2021] [Indexed: 11/22/2022] Open
Abstract
Background: Whether high dairy consumption is related to longevity is still unclear, and additional studies of prospective cohorts with high-quality dietary data from populations with wide consumption ranges are needed. Objective: To examine the association between dairy consumption and mortality in a Swedish cohort. Design: Among 26,190 participants (62% females, 45–73 years old) without diabetes and cardiovascular disease from the population-based Malmö Diet and Cancer cohort, 7,156 individuals died during a mean follow-up time of 19 years. Data on intake of dairy (non-fermented milk, fermented milk, cheese, cream and butter) were collected from 7 day food records and food questionnaires. A genetic marker (rs4988235) associated with lactase persistence was detected among 22,234 individuals born in Sweden. Results: Higher intakes up to 1,000 g/day of non-fermented milk were associated with only marginal higher mortality rates after adjusting for potential confounders. However, intakes above 1,000 g/day (1.5% of the population) were associated with 34% (95% CI: 14, 59%, p-trend=0.002) higher mortality compared to that with < 200 g/day. Fermented milk and cheese intake were inversely associated with mortality. Cream showed a protective association only among men. Butter was not associated with mortality. CT/TT genotype carriers (i.e., individuals with lactase persistence) had a 27% higher reported consumption of non-fermented milk, and non-significant higher mortality risk (HR = 1.08; 95% CI = 0.96, 1.23; p = 0.20) than CC genotype carriers. Conclusions: Higher mortality rates were mainly observed among participants consuming more than 1,000 g of non-fermented milk per day. In contrast, fermented milk and cheese were associated with lower mortality. Because dairy products differ in composition, it is important to examine them separately in their relation to health and disease. The use of a genetic variant as an objective marker of lactose-containing milk intake should be examined in relation to mortality in a larger population.
Collapse
Affiliation(s)
- Emily Sonestedt
- Nutritional Epidemiology, Department of Clinical Sciences Malmö, Lund University, Malmö, Sweden
| | - Yan Borné
- Nutritional Epidemiology, Department of Clinical Sciences Malmö, Lund University, Malmö, Sweden
| | - Elisabet Wirfält
- Nutritional Epidemiology, Department of Clinical Sciences Malmö, Lund University, Malmö, Sweden
| | - Ulrika Ericson
- Diabetes and Cardiovascular Disease-Genetic Epidemiology, Department of Clinical Sciences Malmö, Lund University, Malmö, Sweden
| |
Collapse
|
21
|
Pădureţ S. The Effect of Fat Content and Fatty Acids Composition on Color and Textural Properties of Butter. Molecules 2021; 26:molecules26154565. [PMID: 34361713 PMCID: PMC8347263 DOI: 10.3390/molecules26154565] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2021] [Revised: 07/24/2021] [Accepted: 07/26/2021] [Indexed: 11/25/2022] Open
Abstract
The textural properties of butter are influenced by its fat content and implicitly by the fatty acids composition. The impact of butter’s chemical composition variation was studied in accordance with texture and color properties. From 37 fatty acids examined, only 18 were quantified in the analyzed butter fat samples, and approximately 69.120% were saturated, 25.482% were monounsaturated, and 5.301% were polyunsaturated. The butter samples’ viscosity ranged between 0.24 and 2.12 N, while the adhesiveness ranged between 0.286 to 18.19 N·mm. The principal component analysis (PCA) separated the butter samples based on texture parameters, fatty acids concentration, and fat content, which were in contrast with water content. Of the measured color parameters, the yellowness b* color parameter is a relevant indicator that differentiated the analyzed sample into seven statistical groups; the ANOVA statistics highlighted this difference at a level of p < 0.001.
Collapse
Affiliation(s)
- Sergiu Pădureţ
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, 13 University Str., 720229 Suceava, Romania
| |
Collapse
|
22
|
Cutruzzolà A, Parise M, Vallelunga R, Lamanna F, Gnasso A, Irace C. Effect of Extra Virgin Olive Oil and Butter on Endothelial Function in Type 1 Diabetes. Nutrients 2021; 13:nu13072436. [PMID: 34371945 PMCID: PMC8308536 DOI: 10.3390/nu13072436] [Citation(s) in RCA: 3] [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] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2021] [Accepted: 07/13/2021] [Indexed: 12/13/2022] Open
Abstract
Post-prandial hyperglycemia can be relevant in developing early manifestations of atherosclerosis. EVOO (Extra Virgin Olive Oil), rich in saturated fatty acids and commonly used in the Mediterranean diet, seems to control post-prandial hyperglycemia better than butter. Subjects with type 1 diabetes are at higher risk of developing cardiovascular disease and show endothelial dysfunction, an early manifestation of atherosclerosis in the first years of the disease. Our study aims to evaluate whether EVOO and butter influence endothelial function in subjects with type 1 diabetes when added to a single high glycemic index (HGI) meal. In this exploratory cross-over study, 10 subjects with type 1 diabetes and 6 healthy subjects were scheduled to receive two types of HGI meals: one enriched with EVOO and one with butter. Before and after each test meal at different time points, all subjects underwent the evaluation of endothelial function by flow-mediated dilation technique, glucose and lipids measurements, and gastric emptying assessment by ultrasound. Flow-mediated dilation significantly increased after EVOO-enriched meal compared with butter in subjects with type 1 diabetes (two-way-repeated measurements ANOVA, p = 0.007). In patients with type 1 diabetes, the add-on of EVOO to HGI meal improves vascular function compared to butter, which has detrimental effects.
Collapse
Affiliation(s)
- Antonio Cutruzzolà
- Dipartimento di Medicina Sperimentale e Clinica, University Magna Græcia, 88100 Catanzaro, Italy; (A.C.); (R.V.); (F.L.); (A.G.)
| | - Martina Parise
- Dipartimento di Scienze della Salute, University Magna Græcia, 88100 Catanzaro, Italy;
| | - Rosarina Vallelunga
- Dipartimento di Medicina Sperimentale e Clinica, University Magna Græcia, 88100 Catanzaro, Italy; (A.C.); (R.V.); (F.L.); (A.G.)
| | - Francesco Lamanna
- Dipartimento di Medicina Sperimentale e Clinica, University Magna Græcia, 88100 Catanzaro, Italy; (A.C.); (R.V.); (F.L.); (A.G.)
| | - Agostino Gnasso
- Dipartimento di Medicina Sperimentale e Clinica, University Magna Græcia, 88100 Catanzaro, Italy; (A.C.); (R.V.); (F.L.); (A.G.)
| | - Concetta Irace
- Dipartimento di Scienze della Salute, University Magna Græcia, 88100 Catanzaro, Italy;
- Correspondence: ; Tel.: +39-0961-3647039
| |
Collapse
|
23
|
Hyde PN, Sapper TN, LaFountain RA, Kackley ML, Buga A, Fell B, Crabtree CD, Phinney SD, Miller VJ, King SM, Krauss RM, Kraemer WJ, Volek JS. Effects of Palm Stearin versus Butter in the Context of Low-Carbohydrate/High-Fat and High-Carbohydrate/Low-Fat Diets on Circulating Lipids in a Controlled Feeding Study in Healthy Humans. Nutrients 2021; 13:1944. [PMID: 34198888 DOI: 10.3390/nu13061944] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2021] [Revised: 05/31/2021] [Accepted: 06/02/2021] [Indexed: 12/25/2022] Open
Abstract
Background. Foods rich in saturated fatty acids (SFAs) have been discouraged by virtue of their cholesterol-raising potential, but this effect is modulated by the food source and background level of carbohydrate. Objective. We aimed to compare the consumption of palm stearin (PS) versus butter on circulating cholesterol responses in the setting of both a low-carbohydrate/high-fat (LC/HF) and high-carbohydrate/low-fat (HC/LF) diet in healthy subjects. We also explored effects on plasma lipoprotein particle distribution and fatty acid composition. Methods. We performed a randomized, controlled-feeding, cross-over study that compared a PS- versus a Butter-based diet in a group of normocholesterolemic, non-obese adults. A controlled canola oil-based ‘Run-In’ diet preceded the experimental PS and Butter diets. All diets were eucaloric, provided for 3-weeks, and had the same macronutrient distribution but varied in primary fat source (40% of the total fat). The same Run-In and cross-over experiments were done in two separate groups who self-selected to either a LC/HF (n = 12) or a HC/LF (n = 12) diet track. The primary outcomes were low-density lipoprotein-cholesterol (LDL-C), high-density lipoprotein (HDL)-C, triglycerides, and LDL particle distribution. Results. Compared to PS, Butter resulted in higher LDL-C in both the LC/HF (13.4%, p = 0.003) and HC/LF (10.8%, p = 0.002) groups, which was primarily attributed to large LDL I and LDL IIa particles. There were no differences between PS and Butter in HDL-C, triglycerides, or small LDL particles. Oxidized LDL was lower after PS than Butter in LC/HF (p = 0.011), but not the HC/LF group. Conclusions. These results demonstrate that Butter raises LDL-C relative to PS in healthy normocholesterolemic adults regardless of background variations in carbohydrate and fat, an effect primarily attributed to larger cholesterol-rich LDL particles.
Collapse
|
24
|
Panchal B, Truong T, Prakash S, Bansal N, Bhandari B. Influence of Emulsifiers and Dairy Ingredients on Manufacturing, Microstructure, and Physical Properties of Butter. Foods 2021; 10:1140. [PMID: 34065288 PMCID: PMC8160933 DOI: 10.3390/foods10051140] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2021] [Revised: 05/09/2021] [Accepted: 05/18/2021] [Indexed: 11/16/2022] Open
Abstract
The influence of emulsifiers and dairy solids on churning and physical attributes of butter was investigated. Commercial dairy cream was blended with each of the ingredients (0.5%, w/w) separately, aged overnight (10 °C), and churned (10 °C) into butter. The employed additives showed a distinctive impact on the macroscopic properties of butter without largely affecting the melting behavior. In fresh butter, polyglycerol polyricinoleate (PGPR) emulsifier having dominated hydrophobic moieties significantly (p < 0.05) enhanced the softness. Among dairy solids, sodium caseinate (SC) was the most effective in reducing the solid fat fraction, hardness, and elastic modulus (G'), while whey protein isolate (WPI) and whole milk powder (WMP) produced significantly harder, stiffer, and more adhesive butter texture. As per tribological analysis, PGPR, Tween 80, and SC lowered the friction-coefficient of butter, indicating an improved lubrication property of the microstructure. The extent of butter-setting during 28 days of storage (5 °C) varied among the samples, and in specific, appeared to be delayed in presence of WPI, WMP, and buttermilk solids. The findings of the study highlighted the potential of using applied emulsifiers and dairy-derived ingredients in modifying the physical functionality of butter and butter-like churned emulsions in addition to a conventional cream-ageing process.
Collapse
Affiliation(s)
- Bhavesh Panchal
- ARC Dairy Innovation Hub, School of Agriculture and Food Sciences, University of Queensland, Brisbane, QLD 4072, Australia; (B.P.); (S.P.); (N.B.)
| | - Tuyen Truong
- School of Science, RMIT University, Melbourne, VIC 3028, Australia;
| | - Sangeeta Prakash
- ARC Dairy Innovation Hub, School of Agriculture and Food Sciences, University of Queensland, Brisbane, QLD 4072, Australia; (B.P.); (S.P.); (N.B.)
| | - Nidhi Bansal
- ARC Dairy Innovation Hub, School of Agriculture and Food Sciences, University of Queensland, Brisbane, QLD 4072, Australia; (B.P.); (S.P.); (N.B.)
| | - Bhesh Bhandari
- ARC Dairy Innovation Hub, School of Agriculture and Food Sciences, University of Queensland, Brisbane, QLD 4072, Australia; (B.P.); (S.P.); (N.B.)
| |
Collapse
|
25
|
Gemechu AT, Tola YB, Dejenie TK, Grace DR, Aleka FB, Ejeta TT. Assessment of Butter Adulteration Practices and Associated Food Safety Issues along the Supply Chain in Traditional Communities in the Central Highlands and Southwest Midlands of Ethiopia. J Food Prot 2021; 84:885-895. [PMID: 33320941 DOI: 10.4315/jfp-20-355] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [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: 09/04/2020] [Accepted: 12/13/2020] [Indexed: 11/11/2022]
Abstract
ABSTRACT Butter adulteration practices and their health risks were assessed along the supply chains in the central highlands and southwestern midlands of Ethiopia. A purposive sampling technique was used to select 1,101 respondents. Based on the results of the cross-sectional study, fatty acid profiles of butter samples collected from retailers' shops were investigated to determine the extent of adulteration and understand the risks of food safety. The assessment showed that an average of 94% of the respondents were aware of practices of butter adulteration. The common butter adulterants identified include different brands of hydrogenated vegetable oils, Irish potato puree, banana pulps, melted tallow, wheat and maize dough, and buttermilk, as well as water. The practice of adulteration significantly differed (P < 0.05) along the supply chain and increased from farm markets to the retail shops. Economically motivated adulteration is the main cause and resulted in up to 50% of butter spoilage. There were significant differences among the fatty acid profiles of pure butter; retailers' butter; pure butter intentionally adulterated with hydrogenated oil, potato puree, and banana pulp; and pure hydrogenated oil. The presence of methyl oleate, gondoic acid, and eicosadienoic acid in the retailers' butter might result from adulteration with hydrogenated oils and banana pulps. The study showed the presence of multiple-stage adulteration along the supply chain that could endanger the safety and quality of local butter. Policymakers and regulatory bodies in the area can use the information to improve the safety and quality of local butter along the supply chain. HIGHLIGHTS
Collapse
Affiliation(s)
- Alganesh Tola Gemechu
- Holeta Agricultural Research Centre, Ethiopian Institute of Agricultural Research, P.O. Box 31, Holeta, Ethiopia (ORCID: https://orcid.org/0000-0002-9050-9112 [A.T.G.])
| | - Yetenayet B Tola
- Jimma University Colleges of Agriculture and Veterinary Medicine, P.O. Box 378, Jimma, Ethiopia
| | - Tesfa Kassa Dejenie
- Jimma University Colleges of Agriculture and Veterinary Medicine, P.O. Box 378, Jimma, Ethiopia
| | - Delia R Grace
- International Livestock Research Institute, P.O. Box 30709, GPO 00100 Nairobi, Kenya.,Natural Resources Institute, Chatham Maritime, Kent ME4 4TB, UK
| | - Fekadu Beyene Aleka
- Environments, Forest and Climate Change Commission, P.O. Box 12760, Addis Ababa, Ethiopia
| | - Taye Tolemariam Ejeta
- Jimma University Colleges of Agriculture and Veterinary Medicine, P.O. Box 378, Jimma, Ethiopia
| |
Collapse
|
26
|
Miglietta PP, De Leo F, Coluccia B, Vecchio Y, Capitanio F. Evaluation of Virtual Water and Water Sustainability of Dairy Production in Trentino Alto Adige (North-Eastern Italy). Animals (Basel) 2021; 11:1047. [PMID: 33917785 DOI: 10.3390/ani11041047] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2021] [Revised: 04/02/2021] [Accepted: 04/06/2021] [Indexed: 11/17/2022] Open
Abstract
Simple Summary Dairy consumption is growing, and both the Italian production and the importation of dairy products are increasing to meet demand. As a first step toward understanding the environmental impacts of water use in the expanding dairy industry, the water footprint approach was used to compute the virtual water and water sustainability of dairy system in Trentino Alto Adige, a region characterized by small-scale farms and typical production. The results highlight that dairy products can be produced with minimal potential to contribute to freshwater scarcity. However, dairy production systems vary, both in production patterns and local environmental context. The development of dairy farming systems with high consumptive water requirements should be avoided in water-stressed regions and supported in particularly suitable regions, as Trentino Alto Adige. Abstract Dairy products play a significant role in the human diet, but they are often associated with high freshwater resource depletion. In Italy, the dairy sector represents more than 12% of the total turnover of the agri-food sector. Trentino Alto Adige is the first Italian region in terms of number of dairy farms, but it does not register a quantitatively consistent dairy production. Notwithstanding, it is characterized mostly by small-scale farms whose strengths are the Protected Designations of Origin and typical mountain productions. The present study aims at: (i) accounting for the virtual water VW of the main dairy products (milk, butter and cheese) produced in Trentino Alto Adige; (ii) estimating the renewable water resources based on the water flow assessment of the study area; (iii) assessing water sustainability comparing the virtual water consumption of the dairy sector at a regional level to the water availability. The findings show that the consumptive virtual water related to dairy production represents about 1% of the water availability in Trentino Alto Adige. Italy’s domestic dairy production is expanding to meet the growing demand, but the expansion of dairy farming in water-stressed regions should be avoided, preferring instead suitable mountain regions where small-scale farms represent a lively entrepreneurial substrate.
Collapse
|
27
|
Kiani A, Ahmadloo M, Moazzen M, Shariatifar N, Shahsavari S, Arabameri M, Hasani MM, Azari A, Abdel‐Wahhab MA. Monitoring of polycyclic aromatic hydrocarbons and probabilistic health risk assessment in yogurt and butter in Iran. Food Sci Nutr 2021; 9:2114-2128. [PMID: 33841828 PMCID: PMC8020939 DOI: 10.1002/fsn3.2180] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2020] [Revised: 01/26/2021] [Accepted: 02/01/2021] [Indexed: 12/07/2022] Open
Abstract
This study was conducted to determine the polycyclic aromatic hydrocarbons (PAHs) levels and health risk of yogurt and butter samples collected from Tehran using MSPE/GC-MS (magnetic solid-phase extraction/gas chromatography-mass spectrometry). The results revealed that the limit of detection (LOD) and limit of quantification (LOQ) were ranged from 0.040 to 0.060 and 0.121 to 0.181 μg/kg, respectively; with recoveries ranged from 86.1% to 100.3%. The highest mean of total PAHs was higher in butter (6.87 ± 1.21 μg/kg) than in yogurt (3.82 ± 0.54 μg/kg). The level of benzo (a)pyrene in all samples was lower than of standard levels of the European Union (EU). The highest value of all PAHs in samples was recorded in the winter season and also in the expiration date. The percentile 95% of the total hazard quotient (THQ) due to the consumption of yogurt and butter recorded 1.33E-02 and 3.69E-04 in adults and 6.12E-02 and 1.75E-03 in children, respectively. The percentile of 95% incremental lifetime of cancer risk (ILCR) due to the ingestion of yogurt and butter recorded 1.17E-06 and 2.02E-08 for adults and 5.51E-06 and 9.46E-08 for children, respectively. The rank order of 7 PAHs in adult and children based on P95% Hazard Quotient (HQ) in all samples was benzo(a)anthracene (BaA) > pyrene (P) > fluorene (F) > fluoranthene (Fl) > acenaphthylene (Ace) > anthracene (A) > naphthalene (NA). According to the Monte Carlo Simulation (MCS) method, health-risk assessment showed that children and adults are not at significant health risk.
Collapse
Affiliation(s)
- Amin Kiani
- Department of Public HealthSchool of Public HealthFasa University of Medical SciencesFasaIran
| | - Mahsa Ahmadloo
- Department of Food Safety and HygieneSchool of Public HealthQazvin University of Medical SciencesQazvinIran
| | - Mojtaba Moazzen
- Department of Environmental Health EngineeringSchool of Public HealthTehran University of Medical SciencesTehranIran
| | - Nabi Shariatifar
- Department of Environmental Health EngineeringSchool of Public HealthTehran University of Medical SciencesTehranIran
| | - Saeed Shahsavari
- Health Products Safety Research CenterQazvin University of Medical SciencesQazvinIran
| | - Majid Arabameri
- Food Safety Research Center (salt)Semnan University of Medical SciencesSemnanIran
| | - Mohammad Mahdi Hasani
- Department of Environmental Health EngineeringFaculty of HealthTehran Medical SciencesIslamic Azad UniversityTehranIran
| | - Ali Azari
- Department of Environmental Health EngineeringFaculty of HealthKashan University of Medical SciencesKashanIran
| | | |
Collapse
|
28
|
Kim Y, Yoon S, Shin H, Jo M, Lee S, Kim SH. Isolation of the Cholesterol-Assimilating Strain Pediococcus acidilactici LRCC5307 and Production of Low-Cholesterol Butter. Food Sci Anim Resour 2021; 41:300-311. [PMID: 33987550 PMCID: PMC8115011 DOI: 10.5851/kosfa.2020.e101] [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] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2020] [Revised: 12/08/2020] [Accepted: 12/26/2020] [Indexed: 11/06/2022] Open
Abstract
The objective of the present study was to evaluate the cholesterol-assimilation ability of lactic acid bacteria (LAB), which were isolated from kimchi, a Korean traditional fermented cabbage. The isolated strain, using modified MRS medium, showed 30.5% cholesterol assimilation activity and was named Pediococcus acidilactici LRCC5307. Types and concentrations of bile were investigated for their effects on increasing the cholesterol assimilation ability of the LRCC5307 strain, a 74.5% decrease in cholesterol was observed when 0.2% bile salts were added. In addition, the manufacture of low-cholesterol butter using LRCC5307 was examined. After fermentation, LRCC5307 with butter showed 8.74 Log CFU/g viable cells, pH 5.43, and a 11% decrease in cholesterol. These results suggest that LRCC5307 could help in the production of healthier butter by decreasing cholesterol and including living LAB.
Collapse
Affiliation(s)
- Yunsik Kim
- Department of Biosystems and Biotechnology, College of Life Science and Biotechnology, Korea University, Seoul 02841, Korea
| | - Seokmin Yoon
- Food-Biotech Team, Division of Basic Research, Lotte R&D Center, Seoul 07594, Korea
| | - Hyejung Shin
- Department of Food Bioscience and Technology, College of Life Science and Biotechnology, Korea University, Seoul 02841, Korea
| | - Miyoun Jo
- Food-Biotech Team, Division of Basic Research, Lotte R&D Center, Seoul 07594, Korea
| | - Sunmin Lee
- Food-Biotech Team, Division of Basic Research, Lotte R&D Center, Seoul 07594, Korea
| | - Sae-Hun Kim
- Department of Food Bioscience and Technology, College of Life Science and Biotechnology, Korea University, Seoul 02841, Korea
| |
Collapse
|
29
|
Guiné RPF, Florença SG, Carpes S, Anjos O. Study of the Influence of Sociodemographic and Lifestyle Factors on Consumption of Dairy Products: Preliminary Study in Portugal and Brazil. Foods 2020; 9:E1775. [PMID: 33266244 DOI: 10.3390/foods9121775] [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] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2020] [Revised: 11/24/2020] [Accepted: 11/26/2020] [Indexed: 02/07/2023] Open
Abstract
Sociodemographic characteristics, including regional variations, have been associated with different food consumption patterns. Behavioral factors and lifestyle variables may also contribute to different food dietary trends. In this way, the present study intended to investigate the consumption habits of the most relevant types of dairy products around the world and relate them to sociodemographic factors, for example, age, sex, education and country as well as with some anthropometric and behavioral aspects, for example, body mass index, satisfaction with body weight and exercise or sedentary lifestyles. One other objective of the study was to categorize the lifestyles of the participants, according to measured variables linked with hours of inactivity or exercise, in order to use these as possible differentiating variables for the consumption of dairy products. The study involved a questionnaire survey undertaken on a non-probabilistic convenience sample of participants from Portugal (PT) and Brazil (BR), and participation was voluntary and anonymous. The data analysis involved different statistical techniques: basic statistics, chi-square tests, factor analysis, cluster analysis and tree classification analysis. The results showed that semi skimmed milk is never consumed by about half of the participants (47.4% for PT and 46.7 for BR), and those numbers increase for skimmed (64.8% for PT and 50.9% for BR), chocolate flavored milk (82.6% for PT and 65.6% for BR) and enriched milks (94.8% for PT and 85.3% for BR). Cheeses are also consumed in the two countries by small numbers of people. The number of participants consuming imported cheeses in both countries was particularly low (only 4.0% consume these more than once a week in both countries), suggesting national products may be preferred. It was further observed that those who consume cheese do it seldom (once a week) or sometimes (2–3 times per week). Butter is also consumed by only about half of the adult population (43.8% for PT and 49.5% for BR), but the percentage of those who never consume butter increases for skimmed butter (66.0% for PT and 82.6% for BR) and unsalted butter (70.2% for PT and 69.1% for BR). The consumption of yogurts also follows similar low consumption patterns. The most frequently consumed yogurt types in Portugal are liquid (30.5% consume regularly) and natural yogurts (34.8% consume regularly), while in Brazil the most frequent are creamy fruit pulp yogurt (14.4% consume regularly), liquid (13.7% consume regularly) and Greek type yogurt (10.2% consume regularly). A factor analysis and a cluster analysis established groups according to lifestyles, as follows: 1—Screeners, 2—Exercisers, 3—Travelers and 4—Others. These lifestyles were found to be influential in the consumption of dairy products for all classes of dairy tested: milk, cheese, yogurt and butter. For example, the screeners were found to consume more milk, more butter, more cheese and more yogurt. Additionally, other influential factors were age, sex, education, BMI and satisfaction with body weight. Nevertheless, country was not a meaningfully discriminant variable in relation to the other variables included in the classification analysis. The results concluded that, despite some small differences in the patterns of consumption of dairy products in both countries, the levels of consumption of dairy products are extremely low, for all classes studied (milk, cheese, yogurt or butter). Additionally, it was concluded that some factors are influential on the level of consumption of dairy products, and therefore decision makers can plan their interventions according to the characteristics of the targeted segments of the population, according to lifestyle, age, sex, education, BMI and satisfaction with body weight.
Collapse
|
30
|
Kolarič L, Šimko P. Determination of Cholesterol Content in Butter by HPLC: Up-to-Date Optimization, and In-House Validation Using Reference Materials. Foods 2020; 9:foods9101378. [PMID: 33003413 PMCID: PMC7650802 DOI: 10.3390/foods9101378] [Citation(s) in RCA: 9] [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: 09/07/2020] [Revised: 09/25/2020] [Accepted: 09/25/2020] [Indexed: 02/07/2023] Open
Abstract
This work deals with up-to-date optimization of cholesterol content determination when saponification and extraction procedures as well as HPLC conditions were studied. As found, optimal conditions for saponification process were identified by 15 min heating in the presence of 0.015 L of methanolic KOH solution with a concentration 1 mol/L with subsequent 0.015 L n-hexane–chloroform binary mixture (1:1, v/v) double extraction. HPLC separation consisted of isocratic elution with flow rate of 0.5 mL/min mobile phase composed of acetonitrile/methanol 60:40 (v/v) and stationary phase Zorbax Eclipse Plus C18 column 2.1 × 100 mm, 3.5 μm particle size diameters with detector wavelength 205 nm. The method passed through in-house validation criteria and its suitability was verified by analysis of butter reference materials. In final, the average content of cholesterol content in butter was determined at 2271.0 mg/kg. Thus, the method is suitable for the determination of cholesterol content in butter and probably also in other dairy products.
Collapse
|
31
|
Syromyatnikov MY, Kokina AV, Solodskikh SA, Panevina AV, Popov ES, Popov VN. High-Throughput 16S rRNA Gene Sequencing of Butter Microbiota Reveals a Variety of Opportunistic Pathogens. Foods 2020; 9:E608. [PMID: 32397488 DOI: 10.3390/foods9050608] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2020] [Revised: 05/03/2020] [Accepted: 05/08/2020] [Indexed: 02/07/2023] Open
Abstract
Microbial contamination of dairy products with a high fat content (e.g., butter) has been studied insufficiently. No studies using modern molecular methods to investigate microbial communities in butter have been conducted so far. In this work, we used high-throughput sequencing and Sanger sequencing of individual bacterial colonies to analyze microbial content of commercially available butter brands. A total of 21 samples of commercially available butter brands were analyzed. We identified a total of 94 amplicon sequence variants corresponding to different microbial taxa. The most abundant lactic acid bacteria in butter were Lactobacillus kefiri, Lactobacillus parakefiri, Lactococcus taiwanensis and Lactococcus raffinolactis. A large amount of Streptococcus spp. bacteria (87.9% of all identified bacteria) was found in one of the butter samples. Opportunistic pathogens such as Bacillus cereus group, Pseudomonas aeruginosa, Cronobacter spp., Escherichia coli, Listeria innocua, Citrobacter spp., Enterococcus spp., Klebsiella pneumonia were detected. The analyzed butter samples were most strongly contaminated with bacteria from the Bacillus cereus group, and to a lesser extent - with Cronobacter spp. and Enterococcus spp. The plating and Sanger sequencing of individual colonies revealed the presence of Enterobacter cloacae and Staphylococcus epidermidis. The Sanger sequencing also showed the presence of Cronobacter sakazakii in butter which can be dangerous for children under the age of 1 year. We demonstrated that butter is a good growth medium for opportunistic pathogenic bacteria. Our data indicate that despite the fact that butter is a dairy product with a long shelf life, it should be subjected to quality control for the presence of opportunistic bacteria.
Collapse
|
32
|
Trichia E, Luben R, Khaw KT, Wareham NJ, Imamura F, Forouhi NG. The associations of longitudinal changes in consumption of total and types of dairy products and markers of metabolic risk and adiposity: findings from the European Investigation into Cancer and Nutrition (EPIC)-Norfolk study, United Kingdom. Am J Clin Nutr 2020; 111:1018-1026. [PMID: 31915813 PMCID: PMC7198306 DOI: 10.1093/ajcn/nqz335] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [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: 10/10/2019] [Accepted: 12/17/2019] [Indexed: 01/10/2023] Open
Abstract
BACKGROUND The consumption of some types of dairy products has been associated with lower cardiometabolic disease incidence. Knowledge remains limited about habitual dairy consumption and the pathways to cardiometabolic risk. OBJECTIVE We aimed to investigate associations of habitual consumption of total and types of dairy products with markers of metabolic risk and adiposity among adults in the United Kingdom. METHODS We examined associations of changes in dairy consumption (assessed with a food-frequency questionnaire) with parallel changes in cardiometabolic markers using multiple linear regression among 15,612 adults aged 40-78 y at baseline (1993-1997) and followed up over 1998-2000 (mean ± SD: 3.7±0.7 y) in the European Prospective Investigation into Cancer and Nutrition (EPIC)-Norfolk study. RESULTS For adiposity, an increase in fermented dairy products [yogurt (total or low-fat) or low-fat cheese] consumption was associated with a lower increase in body weight and body mass index (BMI). For example, over 3.7 y, increasing yogurt consumption by 1 serving/d was associated with a smaller increase in body weight by 0.23 kg (95% CI: -0.46, -0.01 kg). An increase in full-fat milk, high-fat cheese, and total high-fat dairy was associated with greater increases in body weight and BMI [e.g., for high-fat dairy: β = 0.13 (0.05, 0.21) kg and 0.04 (0.01, 0.07) kg/m2, respectively]. For lipids, an increase in milk (total and low-fat) or yogurt consumption was positively associated with HDL cholesterol. An increase in total low-fat dairy was negatively associated with LDL cholesterol (-0.03 mmol/L; -0.05, -0.01 mmol/L), whereas high-fat dairy (total, butter, and high-fat cheese) consumption was positively associated [e.g., 0.04 (0.02, 0.06) mmol/L for total high-fat dairy]. For glycemia, increasing full-fat milk consumption was associated with a higher increase in glycated hemoglobin (P = 0.027). CONCLUSIONS The habitual consumption of different dairy subtypes may differently influence cardiometabolic risk through adiposity and lipid pathways.
Collapse
Affiliation(s)
- Eirini Trichia
- Medical Research Council Epidemiology Unit, Institute of Metabolic Science, University of Cambridge School of Clinical Medicine, Cambridge, United Kingdom,Address correspondence to ET (e-mail: )
| | - Robert Luben
- Department of Public Health and Primary Care, Institute of Public Health, University of Cambridge School of Clinical Medicine, Cambridge, United Kingdom
| | - Kay-Tee Khaw
- Department of Public Health and Primary Care, Institute of Public Health, University of Cambridge School of Clinical Medicine, Cambridge, United Kingdom
| | - Nicholas J Wareham
- Medical Research Council Epidemiology Unit, Institute of Metabolic Science, University of Cambridge School of Clinical Medicine, Cambridge, United Kingdom
| | - Fumiaki Imamura
- Medical Research Council Epidemiology Unit, Institute of Metabolic Science, University of Cambridge School of Clinical Medicine, Cambridge, United Kingdom
| | - Nita G Forouhi
- Medical Research Council Epidemiology Unit, Institute of Metabolic Science, University of Cambridge School of Clinical Medicine, Cambridge, United Kingdom,Address correspondence to NGF (e-mail: )
| |
Collapse
|
33
|
Wang DH, Wang Z, Brenna JT. Gas Chromatography Chemical Ionization Mass Spectrometry and Tandem Mass Spectrometry for Identification and Straightforward Quantification of Branched Chain Fatty Acids in Foods. J Agric Food Chem 2020; 68:4973-4980. [PMID: 32298092 DOI: 10.1021/acs.jafc.0c01075] [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] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Fatty acid analysis of food lipids containing branched chain fatty acids (BCFAs) are complex because of unavoidable gas chromatography (GC) co-elution. We demonstrate a method for convenient quantitative GC coupled to novel solvent-mediated chemical ionization (CI) mass spectrometry (MS) that enables resolution of co-eluting peaks by mass. The relevant masses yield uniform responses for C14-20 normal fatty acids and BCFAs, eliminating the need for rare purified BCFA standards essential for unpredictable responses, as for electron ionization (EI). CI-tandem mass spectrometry analysis of MH+ yields fragments characteristic of the branch position. Application of the measurement to BCFAs in salami samples demonstrates consistent results for the novel method and EI-MS. A higher proportion of C17-18 BCFAs was found in beef compared to milkfat, possibly indicative of fatty acid elongation, endogenous in the beef animal. This method enables straightforward structure elucidation and quantification of food BCFAs and similar chain length normal fatty acids without purified standards.
Collapse
Affiliation(s)
- Dong Hao Wang
- Dell Pediatric Research Institute, Departments of Pediatrics, Chemistry, and Nutrition, University of Texas at Austin, 1400 Barbara Jordan Boulevard, Austin, Texas 78723, United States
- Department of Food Science, Cornell University, Ithaca, New York 14853, United States
| | - Zhen Wang
- Dell Pediatric Research Institute, Departments of Pediatrics, Chemistry, and Nutrition, University of Texas at Austin, 1400 Barbara Jordan Boulevard, Austin, Texas 78723, United States
- Department of Food Science, Cornell University, Ithaca, New York 14853, United States
| | - J Thomas Brenna
- Dell Pediatric Research Institute, Departments of Pediatrics, Chemistry, and Nutrition, University of Texas at Austin, 1400 Barbara Jordan Boulevard, Austin, Texas 78723, United States
- Department of Food Science, Cornell University, Ithaca, New York 14853, United States
- Division of Nutritional Sciences, Cornell University, Ithaca, New York 14853, United States
| |
Collapse
|
34
|
Zeng Y, Liu P, Yang X, Li H, Li H, Guo Y, Meng X, Liu X. The dietary c9,t11-conjugated linoleic acid enriched from butter reduces breast cancer progression in vivo. J Food Biochem 2020; 44:e13163. [PMID: 32030801 DOI: 10.1111/jfbc.13163] [Citation(s) in RCA: 9] [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] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2019] [Revised: 01/14/2020] [Accepted: 01/16/2020] [Indexed: 01/01/2023]
Abstract
The c9,t11-conjugated linoleic acid (CLA), which is the minor polyunsaturated fatty acid (PUFA) naturally present in butter, has gained attention due to its important preventive effect against breast cancer in vitro. In this paper, the enrichment of c9,t11-CLA from butter was optimized and the preventive effect of dietary c9,t11-CLA against breast cancer in vivo was investigated. Results showed that the concentration of c9,t11-CLA increased more than 10 times via a one-step urea complexation. Furthermore, the dietary c9,t11-CLA showed obvious preventive effect against breast cancer in decreasing the tumor weight and volume, and reducing the tumor incidence up to 50%. In addition, the expression of progesterone receptor and Ki-67 decreased significantly with the treatment of c9,t11-CLA. In conclusion, the dietary c9,t11-CLA enriched from butter showed a preventive effect against breast cancer in vivo via the inhibition of the hormonal receptor and cell proliferation. PRACTICAL APPLICATIONS: This paper provided new insight into the preparation of specific c9,t11-CLA isomer. It can be enriched from butter in large-scale with low-cost by urea complexation. Meanwhile, the enriched dietary c9,t11-CLA can be further processed into cancer prevention functional foods.
Collapse
Affiliation(s)
- Yanhong Zeng
- Sino-German Joint Research Institute, Nanchang University, Nanchang, China
| | - Ping Liu
- Affiliated Hospital of Yangzhou University, Yangzhou University, Yangzhou, China
| | - Xiaohu Yang
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, China
| | - Huimei Li
- Sino-German Joint Research Institute, Nanchang University, Nanchang, China
| | - Haixing Li
- Sino-German Joint Research Institute, Nanchang University, Nanchang, China
| | - Yuyun Guo
- Sino-German Joint Research Institute, Nanchang University, Nanchang, China
| | - Xuanyi Meng
- Sino-German Joint Research Institute, Nanchang University, Nanchang, China
| | - Xiaohua Liu
- Sino-German Joint Research Institute, Nanchang University, Nanchang, China
| |
Collapse
|
35
|
You M, Fan R, Kim J, Shin SH, Chung S. Alpha-Linolenic Acid-Enriched Butter Promotes Fatty Acid Remodeling and Thermogenic Activation in the Brown Adipose Tissue. Nutrients 2020; 12:E136. [PMID: 31947716 DOI: 10.3390/nu12010136] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2019] [Revised: 12/26/2019] [Accepted: 12/30/2019] [Indexed: 01/12/2023] Open
Abstract
Supplementation with n-3 long-chain (LC) polyunsaturated fatty acids (PUFA) is known to promote thermogenesis via the activation of brown adipose tissue (BAT). Agricultural products that are biofortified with α-linolenic acid (ALA), the precursor of n-3 LC PUFA, have been launched to the market, but their impact on BAT function is unknown. This study aimed to evaluate the effects of ALA-biofortified butter on lipid metabolism and thermogenic functions in the BAT. C57BL/6 mice were fed a high-fat diet containing ALA-biofortified butter (n3Bu, 45% calorie from fat) for ten weeks in comparison with the isocaloric high-fat diets prepared from conventional butter or margarine. The intake of n3Bu significantly reduced the whitening of BAT and increased the thermogenesis in response to acute-cold treatment. Also, n3Bu supplementation is linked with the remodeling of BAT by promoting bioconversion into n-3 LC PUFA, FA elongation and desaturation, and mitochondrial biogenesis. Taken together, our results support that ALA-biofortified butter is a novel source of n-3 PUFA, which potentiates the BAT thermogenic function.
Collapse
|
36
|
Ahmadi E, Abdollahzad H, Pasdar Y, Rezaeian S, Moludi J, Nachvak SM, Mostafai R. Relationship Between the Consumption of Milk-Based Oils Including Butter and Kermanshah Ghee with Metabolic Syndrome: Ravansar Non-Communicable Disease Cohort Study. Diabetes Metab Syndr Obes 2020; 13:1519-1530. [PMID: 32440181 PMCID: PMC7211326 DOI: 10.2147/dmso.s247412] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 01/27/2020] [Accepted: 04/23/2020] [Indexed: 12/13/2022] Open
Abstract
BACKGROUND The prevalence of metabolic syndrome (MetS) in recent years has been growing in different societies, which may be due to lifestyle changes including changes in diet, in particular the consumption pattern of edible oils. The purpose of this study was to investigate the relationship between the consumption of animal oils including butter and Kermanshah ghee with MetS and its components in the adult population of Ravansar Non-Communicable Disease (RaNCD) cohort study. METHODS This cross-sectional study was carried out on 5550 adults aged 35-65 years using baseline data of Ravansar's prospective study center in Iran. MetS was defined according to the criteria of modified NCEP ATP III for Iranian adults. Relationship between the consumption of butter and Kermanshah ghee and MetS was analyzed by logistic regression model using STATA software. RESULTS In our study, the frequency of MetS was 31.40%. The mean body mass index and mean age were 27.1±4.6 kg/m2 and 47.6±8.2 years. The mean values of consumed butter and Kermanshah ghee were 3.3±1.8 and 5.1±2.3 g/day, respectively. After adjusting the confounding variables, the highest to the lowest quintile of butter and Kermanshah ghee consumption showed a reverse correlation with the MetS (OR = 0.7, 95% CI = 0.5-0.9) and (OR= 0.7, 95% CI=0.6-0.9), respectively. CONCLUSION This study revealed a reverse relationship between milk and Kermanshah ghee consumption with MetS and its components. Therefore, consumption of milk-based oils may be associated with lower cardiovascular risk factors.
Collapse
Affiliation(s)
- Elham Ahmadi
- Student Research Committee, Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Hadi Abdollahzad
- Department of Nutrition Sciences, School of Nutrition Sciences and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, Iran
- Research Center for Environmental Determinants of Health, Health Institute, Kermanshah University of Medical Sciences, Kermanshah, Iran
- Correspondence: Hadi Abdollahzad Department of Nutrition Sciences, School of Nutrition Sciences and Food Technology, Kermanshah University of Medical Sciences, Isar Sq., KermanshahP.O. Box 6719851351, Iran Email
| | - Yahya Pasdar
- Department of Nutrition Sciences, School of Nutrition Sciences and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Shahab Rezaeian
- Research Center for Environmental Determinants of Health, Health Institute, Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Jalal Moludi
- Research Center for Environmental Determinants of Health, Health Institute, Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Seyed Mostafa Nachvak
- Department of Nutrition Sciences, School of Nutrition Sciences and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Roghayeh Mostafai
- Department of Nutrition Sciences, School of Nutrition Sciences and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, Iran
| |
Collapse
|
37
|
Song Y, Li X, Zhong Y. Optimization of butter, xylitol, and high-amylose maize flour on developing a low-sugar cookie. Food Sci Nutr 2019; 7:3414-3424. [PMID: 31762994 PMCID: PMC6848839 DOI: 10.1002/fsn3.1160] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [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: 04/08/2019] [Revised: 06/13/2019] [Accepted: 07/01/2019] [Indexed: 12/15/2022] Open
Abstract
There is a huge interest to develop low-sugar baked products for reducing risks of some diseases, such as adiposis, diabetes, and high blood pressure. A low-sugar cookie was prepared with butter, xylitol, and high-amylose maize flour (HAMF) through response surface methodology. ANOVA of models for sensory profiles, texture, and digestibility showed the models for sensory attributes, hardness, and resistant starch were significant (p < .05), indicating the reliability of these models. Sensory profiles of cookie were mainly affected by butter and xylitol, while HAMF was not significant. Hardness was negatively related to butter and HAMF. Resistant starch (RS) content was positively correlated with butter, xylitol, and HAMF. The improvement of RS was attributed to high proportions of long amylopectin and amylose chains of starch in HAMF and interactions of starch with butter and xylitol. The predicted model showed the optimal combination of a cookie with the highest sensory and resistant starch and the lowest hardness was intermediate butter, high xylitol, and high HAMF contents.
Collapse
Affiliation(s)
- Yunxian Song
- College of Life ScienceHuaibei Normal UniversityHuaibeiChina
| | - Xu Li
- College of AgronomyNorthwest A&F UniversityYanglingChina
| | - Yuyue Zhong
- College of AgronomyNorthwest A&F UniversityYanglingChina
| |
Collapse
|
38
|
Godos J, Tieri M, Ghelfi F, Titta L, Marventano S, Lafranconi A, Gambera A, Alonzo E, Sciacca S, Buscemi S, Ray S, Del Rio D, Galvano F, Grosso G. Dairy foods and health: an umbrella review of observational studies. Int J Food Sci Nutr 2019; 71:138-151. [PMID: 31199182 DOI: 10.1080/09637486.2019.1625035] [Citation(s) in RCA: 71] [Impact Index Per Article: 14.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Abstract
Evidence on consumption of dairy foods and human health is contradictory. This study aimed to summarize the level of evidence of dairy consumption on various health outcomes. A systematic search for meta-analyses was performed: study design, dose-response relationship, heterogeneity and agreement of results over time, and identification of potential confounding factors were considered to assess the level of evidence. Convincing and probable evidence of decreased risk of colorectal cancer, hypertension and cardiovascular disease, elevated blood pressure and fatal stroke, respectively, was found for total dairy consumption; possible decreased risk of breast cancer, metabolic syndrome, stroke and type-2 diabetes, and increased risk of prostate cancer and Parkinson's disease was also found. Similar, yet not entirely consistent evidence for individual dairy products was reported. Among potential confounding factors, geographical localisation and fat content of dairy have been detected. In conclusions, dairy may be part of a healthy diet; however, additional studies exploring confounding factors are needed to ascertain the potential detrimental effects.
Collapse
Affiliation(s)
| | - Maria Tieri
- SmartFood Program, Department of Experimental Oncology, IEO, European Institute of Oncology IRCCS, Milan, Italy
| | - Francesca Ghelfi
- SmartFood Program, Department of Experimental Oncology, IEO, European Institute of Oncology IRCCS, Milan, Italy.,NNEdPro Global Centre for Nutrition and Health, St John's Innovation Centre, Cambridge, UK.,Wolfson College at the University of Cambridge, Cambridge, UK.,Nutrition Innovation Centre for Food and Health, Ulster University, Ulster, UK
| | - Lucilla Titta
- SmartFood Program, Department of Experimental Oncology, IEO, European Institute of Oncology IRCCS, Milan, Italy
| | - Stefano Marventano
- Rimini Women's Health, Childhood and Adolescent Department, AUSL Romagna, Rimini, Italy
| | - Alessandra Lafranconi
- University of Milano - Biccoca, Milan, Italy.,Care and Public Health Research Institute, Maastricht University, Maastricht, The Netherlands
| | - Angelo Gambera
- Azienda Ospedaliero-Universitaria Policlinico-Vittorio Emanuele, Catania, Italy
| | - Elena Alonzo
- Food and Nutrition Security and Public Health Service, ASP Catania, Catania, Italy
| | - Salvatore Sciacca
- Integrated Cancer Registry of Catania-Messina-Siracusa-Enna, Azienda Ospedaliero-Universitaria Policlinico-Vittorio Emanuele, Catania, Italy
| | - Silvio Buscemi
- Biomedical Department of Internal and Specialist Medicine (DIBIMIS), University of Palermo, Palermo, Italy
| | - Sumantra Ray
- NNEdPro Global Centre for Nutrition and Health, St John's Innovation Centre, Cambridge, UK.,Wolfson College at the University of Cambridge, Cambridge, UK.,Nutrition Innovation Centre for Food and Health, Ulster University, Ulster, UK.,Medical Research Council (MRC) Human Nutrition Research Unit, Cambridge, UK
| | - Daniele Del Rio
- NNEdPro Global Centre for Nutrition and Health, St John's Innovation Centre, Cambridge, UK.,Wolfson College at the University of Cambridge, Cambridge, UK.,Nutrition Innovation Centre for Food and Health, Ulster University, Ulster, UK.,Laboratory of Phytochemicals in Physiology, Department of Food and Drug, University of Parma, Parma, Italy.,Laboratory of Phytochemicals in Physiology, Department of Veterinary Science, University of Parma, Parma, Italy
| | - Fabio Galvano
- Department of Biomedical and Biotechnological Sciences, University of Catania, Catania, Italy
| | - Giuseppe Grosso
- NNEdPro Global Centre for Nutrition and Health, St John's Innovation Centre, Cambridge, UK.,Wolfson College at the University of Cambridge, Cambridge, UK.,Nutrition Innovation Centre for Food and Health, Ulster University, Ulster, UK.,Department of Biomedical and Biotechnological Sciences, University of Catania, Catania, Italy
| |
Collapse
|
39
|
Sciarrillo CM, Koemel NA, Tomko PM, Bode KB, Emerson SR. Postprandial Lipemic Responses to Various Sources of Saturated and Monounsaturated Fat in Adults. Nutrients 2019; 11:E1089. [PMID: 31100881 DOI: 10.3390/nu11051089] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2019] [Revised: 05/10/2019] [Accepted: 05/12/2019] [Indexed: 01/08/2023] Open
Abstract
Background: Postprandial lipemia (PPL) is a cardiovascular disease risk factor. However, the effects of different fat sources on PPL remain unclear. We aimed to determine the postprandial response in triglycerides (TG) to four dietary fat sources in adults. Methods: Participants completed four randomized meal trials. For each meal trial, participants (n = 10; 5M/5F) consumed a high-fat meal (HFM) (13 kcal/kg; 61% of total kcal from fat) with the fat source derived from butter, coconut oil, olive oil, or canola oil. Blood was drawn hourly for 6 h post-meal to quantify PPL. Results: Two-way ANOVA of TG revealed a time effect (p < 0.0001), but no time–meal interaction (p = 0.56), or meal effect (p = 0.35). Meal trials did not differ with regard to TG total (p = 0.33) or incremental (p = 0.14) area-under-the-curve. When stratified by sex and the TG response was averaged across meals, two-way ANOVA revealed a time effect (p < 0.0001), time–group interaction (p = 0.0001), and group effect (p = 0.048), with men exhibiting a greater response than women, although this difference could be attributed to the pronounced difference in BMI between men and women within the sample. Conclusion: In our sample of young adults, postprandial TG responses to a single HFM comprised of different fat sources did not differ.
Collapse
|
40
|
Cavero-Redondo I, Alvarez-Bueno C, Sotos-Prieto M, Gil A, Martinez-Vizcaino V, Ruiz JR. Milk and Dairy Product Consumption and Risk of Mortality: An Overview of Systematic Reviews and Meta-Analyses. Adv Nutr 2019; 10:S97-S104. [PMID: 31089743 PMCID: PMC6518134 DOI: 10.1093/advances/nmy128] [Citation(s) in RCA: 24] [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: 07/05/2018] [Revised: 09/07/2018] [Accepted: 12/17/2018] [Indexed: 01/08/2023] Open
Abstract
The effect of dairy product consumption on health has received substantial attention in the last decade. However, a number of prospective cohort studies have shown contradictory results, which causes uncertainty about the effects of dairy products on health. We conducted an overview of existing systematic reviews and meta-analyses to examine the association between dairy product consumption and all-cause mortality risk. A literature search was conducted in MEDLINE (via PubMed), EMBASE, the Cochrane Central Database of Systematic Reviews, and the Web of Science databases from their inception to April, 2018. We evaluated the risk of bias of each study included using the AMSTAR 2 tool. The risk ratios (RRs) for each meta-analysis were displayed in a forest plot for dose-response and for high compared with low dairy consumption. The initial search retrieved 2154 articles; a total of 8 meta-analyses were finally included after applying the inclusion and exclusion criteria. The number of included studies in each meta-analysis ranged from 6 to 26 cohort studies, which reported data from 6-28 populations. The sample sizes varied across studies from 24,466 participants reporting 5092 mortality cases to 938,817 participants reporting 126,759 mortality cases. After assessing the risk of bias, 25% of the studies were categorized as acceptable, 25% as good, and 50% as very good. The RRs reported by the meta-analyses ranged from 0.96 to 1.01 per 200 g/d of dairy product consumption (including total, high-fat, low-fat, and fermented dairy products), from 0.99 to 1.01 per 200-244 g/d of milk consumption, and from 0.99 to 1.03 per 10-50 g/d of cheese consumption. The RR per 50 g/d of yogurt consumption was 0.97 (95% CI: 0.85, 1.11). In conclusion, dairy product consumption is not associated with risk of all-cause mortality. This study was registered in PROSPERO as CRD42018091856.
Collapse
Affiliation(s)
- Ivan Cavero-Redondo
- Health and Social Research Center, Universidad de Castilla-La Mancha, Cuenca, Spain
| | - Celia Alvarez-Bueno
- Health and Social Research Center, Universidad de Castilla-La Mancha, Cuenca, Spain,Address correspondence to CA-B (e-mail: )
| | - Mercedes Sotos-Prieto
- Department of Environmental Health, Harvard TH Chan School of Public Health, Harvard Medical School, Boston, MA,Department of Food Sciences and Nutrition, School of Applied Health Sciences and Wellness,Diabetes Institute, Ohio University, Athens, OH
| | - Angel Gil
- Department of Biochemistry and Molecular Biology II, School of Pharmacy,Institute of Nutrition and Food Technology “José Mataix,” Biomedical Research Center,Instituto de Investigación Biosanitaria ibs GRANADA, Complejo Hospitalario Universitario de Granada, Granada, Spain,CIBEROBN (CIBER Physiopathology of Obesity and Nutrition), Instituto de Salud Carlos III, Madrid, Spain
| | - Vicente Martinez-Vizcaino
- Health and Social Research Center, Universidad de Castilla-La Mancha, Cuenca, Spain,Facultad de Ciencias de la Salud, Universidad Autónoma de Chile, Talca, Chile
| | - Jonatan R Ruiz
- PROFITH (PROmoting FITness and Health through Physical Activity) Research group, Department of Physical Education and Sports, Faculty of Sports Sciences, University of Granada, Granada, Spain
| |
Collapse
|
41
|
Hansson P, Holven KB, Øyri LKL, Brekke HK, Biong AS, Gjevestad GO, Raza GS, Herzig KH, Thoresen M, Ulven SM. Meals with Similar Fat Content from Different Dairy Products Induce Different Postprandial Triglyceride Responses in Healthy Adults: A Randomized Controlled Cross-Over Trial. J Nutr 2019; 149:422-431. [PMID: 30759235 PMCID: PMC6398384 DOI: 10.1093/jn/nxy291] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [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: 08/23/2018] [Revised: 09/21/2018] [Accepted: 10/25/2018] [Indexed: 12/27/2022] Open
Abstract
BACKGROUND Postprandial lipemia is a risk factor for cardiovascular disease. Dairy products differ in nutrient content and food matrix, and little is known about how different dairy products affect postprandial triglyceride (TG) concentrations. OBJECTIVE We investigated the effect of meals with similar amounts of fat from different dairy products on postprandial TG concentrations over 6 h in healthy adults. METHODS A randomized controlled cross-over study was performed on 47 subjects (30% men), with median (25th-75th percentile) age of 32 (25-46) y and body mass index of 23.6 (21.0-25.8) kg/m2. Meals included 1 of butter, cheese, whipped cream, or sour cream, corresponding to 45 g of fat (approximately 60 energy%). Serum concentrations of TGs (primary outcome), and total cholesterol (TC), low density lipoprotein cholesterol (LDL cholesterol), high density lipoprotein cholesterol (HDL cholesterol), insulin, glucose, non-esterified fatty acids, and plasma glucose-dependent insulinotropic polypeptide (secondary outcomes) were measured before the meal and 2, 4, and 6 h postprandially. Incremental AUC (iAUC) was calculated for the responses, and data were analyzed using a linear mixed model. RESULTS Sour cream induced a 61% larger TG-iAUC0-6 h compared to whipped cream (P < 0.001), a 53% larger TG-iAUC0-6 h compared to butter (P < 0.001), and a 23% larger TG-iAUC0-6 h compared to cheese (P = 0.05). No differences in TG-iAUC0-6 h between the other meals were observed. Intake of sour cream induced a larger HDL cholesterol-iAUC0-6 h compared to cheese (P = 0.01). Intake of cheese induced a 124% larger insulin iAUC0-6 h compared to butter (P = 0.006). No other meal effects were observed. CONCLUSIONS High-fat meals containing similar amount of fat from different dairy products induce different postprandial effects on serum TGs, HDL cholesterol, and insulin in healthy adults. The potential mechanisms and clinical impact of our findings remain to be further elucidated. The study was registered at www.clinicaltrials.gov as NCT02836106.
Collapse
Affiliation(s)
- Patrik Hansson
- Department of Nutrition, Institute of Basic Medical Sciences, University of Oslo, Oslo, Norway
| | - Kirsten B Holven
- Department of Nutrition, Institute of Basic Medical Sciences, University of Oslo, Oslo, Norway,Norwegian National Advisory Unit on Familial Hypercholesterolemia, Department of Endocrinology, Morbid Obesity and Preventive Medicine, Oslo University Hospital, Oslo, Norway
| | - Linn K L Øyri
- Department of Nutrition, Institute of Basic Medical Sciences, University of Oslo, Oslo, Norway
| | - Hilde K Brekke
- Department of Nutrition, Institute of Basic Medical Sciences, University of Oslo, Oslo, Norway
| | - Anne S Biong
- TINE SA, Centre for Research and Development, Oslo, Norway
| | | | - Ghulam S Raza
- Research Unit of Biomedicine, and Biocenter of Oulu, Oulu University, Oulu University Hospital and Medical Research Center Oulu, Oulu, Finland
| | - Karl-Heinz Herzig
- Research Unit of Biomedicine, and Biocenter of Oulu, Oulu University, Oulu University Hospital and Medical Research Center Oulu, Oulu, Finland,Department of Gastroenterology and Metabolism, Poznan University of Medical Sciences, Poznan, Poland
| | - Magne Thoresen
- Oslo Center for Biostatistics and Epidemiology, Department of Biostatistics, Institute of Basic Medical Sciences, University of Oslo, Oslo, Norway
| | - Stine M Ulven
- Department of Nutrition, Institute of Basic Medical Sciences, University of Oslo, Oslo, Norway,Address correspondence to SMU (e-mail: )
| |
Collapse
|
42
|
Martínez N, Prieto I, Hidalgo M, Segarra AB, Martínez-Rodríguez AM, Cobo A, Ramírez M, Gálvez A, Martínez-Cañamero M. Refined versus Extra Virgin Olive Oil High-Fat Diet Impact on Intestinal Microbiota of Mice and Its Relation to Different Physiological Variables. Microorganisms 2019; 7:microorganisms7020061. [PMID: 30813410 PMCID: PMC6406240 DOI: 10.3390/microorganisms7020061] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [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: 01/27/2019] [Revised: 02/16/2019] [Accepted: 02/20/2019] [Indexed: 12/25/2022] Open
Abstract
Extra virgin olive oil (EVOO) has been reported to have a distinct influence on gut microbiota in comparison to other fats, with its physiological benefits widely studied. However, a large proportion of the population consumes olive oil after a depurative process that not only mellows its taste, but also deprives it of polyphenols and other minority components. In this study, we compare the influence on the intestinal microbiota of a diet high in this refined olive oil (ROO) with other fat-enriched diets. Swiss Webster mice were fed standard or a high-fat diet enriched with EVOO, ROO, or butter (BT). Physiological parameters were also evaluated. At the end of the feeding period, DNA was extracted from feces and the 16S rRNA was pyrosequenced. The group fed ROO behaved differently to the EVOO group in half the families with statistically significant differences among the diets, with higher comparative levels in three families—Desulfovibrionaceae, Spiroplasmataceae, and Helicobacteraceae—correlating with total cholesterol. These results are again indicative of a link between specific diets, certain physiological parameters and the prevalence of some taxa, but also support the possibility that polyphenols and minor components of EVOO are involved in some of the proposed effects of this fat through the modulation of the intestinal microbiota
Collapse
Affiliation(s)
- Nieves Martínez
- Área de Microbiología, Departamento de Ciencias de la Salud, Universidad de Jaén, Paraje de Las Lagunillas s/n, Jaén 23072, Spain.
| | - Isabel Prieto
- Área de Fisiología, Departamento de Ciencias de la Salud, Universidad de Jaén, Paraje de Las Lagunillas s/n, Jaén 23072, Spain.
| | - Marina Hidalgo
- Área de Microbiología, Departamento de Ciencias de la Salud, Universidad de Jaén, Paraje de Las Lagunillas s/n, Jaén 23072, Spain.
| | - Ana Belén Segarra
- Área de Fisiología, Departamento de Ciencias de la Salud, Universidad de Jaén, Paraje de Las Lagunillas s/n, Jaén 23072, Spain.
| | - Ana M Martínez-Rodríguez
- Departamento de Estadística e Investigación Operativa, Universidad de Jaén, Paraje de Las Lagunillas s/n, Jaén 23072, Spain.
| | - Antonio Cobo
- Área de Microbiología, Departamento de Ciencias de la Salud, Universidad de Jaén, Paraje de Las Lagunillas s/n, Jaén 23072, Spain.
| | - Manuel Ramírez
- Área de Fisiología, Departamento de Ciencias de la Salud, Universidad de Jaén, Paraje de Las Lagunillas s/n, Jaén 23072, Spain.
| | - Antonio Gálvez
- Área de Microbiología, Departamento de Ciencias de la Salud, Universidad de Jaén, Paraje de Las Lagunillas s/n, Jaén 23072, Spain.
| | - Magdalena Martínez-Cañamero
- Área de Microbiología, Departamento de Ciencias de la Salud, Universidad de Jaén, Paraje de Las Lagunillas s/n, Jaén 23072, Spain.
| |
Collapse
|
43
|
Nguyen TD, Prykhodko O, Hållenius FF, Nyman M. Monobutyrin Reduces Liver Cholesterol and Improves Intestinal Barrier Function in Rats Fed High-Fat Diets. Nutrients 2019; 11:E308. [PMID: 30717248 DOI: 10.3390/nu11020308] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2018] [Revised: 01/15/2019] [Accepted: 01/23/2019] [Indexed: 01/14/2023] Open
Abstract
Butyric acid has been shown to reduce high-fat diet-related metabolic disturbances and to improve intestinal barrier function due to its potent anti-inflammatory capacity. This study investigates whether a butyric acid ester, monobutyrin (MB) affects lipid profiles and gut barrier function in a dose-response manner in rats fed butter- or lard-based high-fat diets. Four-week-old male Wistar rats were fed butter-based diets containing 0, 0.25, 0.75 and 1.5 MB g/100 g (dry weight basis) or 0.5 glycerol g/100 g, and diets with lard (La) containing 0 and 0.5 MB g/100 g or a low-fat control diet for 3⁻4 weeks. Lipid profiles in blood and liver tissue, intestinal permeability and cecal short-chain fatty acids were examined. The results showed a dose-dependent decrease in liver total cholesterol for 1.5 MB (p < 0.05) and liver triglycerides for 0.75 MB (p < 0.05) and 1.5 MB (p = 0.08) groups compared to the high-fat control group. Furthermore, a lower excretion of mannitol in urine in the 1.5 MB group indicated improved intestinal barrier function. When MB was supplemented in the lard-based diet, serum total cholesterol levels decreased, and total amount of liver high-density lipoprotein-cholesterol increased. Thus, MB dietary supplementation can be effective in counteracting lipid metabolism disturbances and impaired gut barrier function induced by high-fat diets.
Collapse
|
44
|
Yu J, Mo L, Pan L, Yao C, Ren D, An X, Tsogtgerel T, Zhang H, Liu W. Bacterial Microbiota and Metabolic Character of Traditional Sour Cream and Butter in Buryatia, Russia. Front Microbiol 2018; 9:2496. [PMID: 30459729 PMCID: PMC6232932 DOI: 10.3389/fmicb.2018.02496] [Citation(s) in RCA: 10] [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] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2018] [Accepted: 09/28/2018] [Indexed: 11/18/2022] Open
Abstract
Traditional sour cream and butter are widely popular fermented dairy products in Russia for their flavor and nutrition, and contain rich microbial biodiversity, particularly in terms of lactic acid bacteria (LAB). However, few studies have described the microbial communities and metabolic character of traditional sour cream and butter. The objective of this study was to determine the bacterial microbiota and metabolic character of eight samples collected from herdsmen in Buryatia, Russia. Using single-molecule real-time (SMRT) sequencing techniques, we identified a total of 294 species and/or subspecies in 169 bacterial genera, belonging to 14 phyla. The dominant phylum was Firmicutes (81.47%) and the dominant genus was Lactococcus (59.28%). There were differences between the bacterial compositions of the sour cream and butter samples. The relative abundances of Lactococcus lactis, Lactococcus raffinolactis, and Acetobacter cibinongensis were significantly higher in sour cream than in butter, and the abundance of Streptococcusthermophilus was significantly lower in sour cream than in butter. Using a pure culture method, 48 strains were isolated and identified to represent seven genera and 15 species and/or subspecies. Among these isolates, Lactococccus lactis subsp. lactis (22.50%) was the dominant LAB species. Ultra-performance liquid chromatography–quadrupole–time of flight mass spectrometry at elevated energy was used in combination with statistical methods to detect metabolite differences between traditional sour cream and butter. A total of 27,822 metabolites were detected in all samples, and Lys-Lys, isohexanal, palmitic acid, Leu-Val, and 2′-deoxycytidine were the most dominant metabolites found in all samples. In addition, 27 significantly different metabolites were detected between the sour cream and butter samples, including short peptides, organic acids, and amino acids. Based on correlation analyses between the most prevalent bacterial species and the main metabolites in sour cream, we conclude that there may be a connection between the dominant LAB species and these metabolites. This study combined omics techniques to analyze the bacterial diversity and metabolic character of traditional sour cream and butter, and we hope that our findings will enrich species resource libraries and provide valuable resources for further research on dairy product flavor.
Collapse
Affiliation(s)
- Jie Yu
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Key Laboratory of Dairy Products Processing, Ministry of Agriculture, Inner Mongolia Agricultural University, Huhhot, China
| | - Lanxin Mo
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Key Laboratory of Dairy Products Processing, Ministry of Agriculture, Inner Mongolia Agricultural University, Huhhot, China
| | - Lin Pan
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Key Laboratory of Dairy Products Processing, Ministry of Agriculture, Inner Mongolia Agricultural University, Huhhot, China
| | - Caiqing Yao
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Key Laboratory of Dairy Products Processing, Ministry of Agriculture, Inner Mongolia Agricultural University, Huhhot, China
| | - Dongyan Ren
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Key Laboratory of Dairy Products Processing, Ministry of Agriculture, Inner Mongolia Agricultural University, Huhhot, China
| | - Xiaona An
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Key Laboratory of Dairy Products Processing, Ministry of Agriculture, Inner Mongolia Agricultural University, Huhhot, China
| | - Tsedensodnom Tsogtgerel
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Key Laboratory of Dairy Products Processing, Ministry of Agriculture, Inner Mongolia Agricultural University, Huhhot, China
| | - Heping Zhang
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Key Laboratory of Dairy Products Processing, Ministry of Agriculture, Inner Mongolia Agricultural University, Huhhot, China
| | - Wenjun Liu
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Key Laboratory of Dairy Products Processing, Ministry of Agriculture, Inner Mongolia Agricultural University, Huhhot, China
| |
Collapse
|
45
|
Guo J, Dougkas A, Elwood PC, Givens DI. Dairy Foods and Body Mass Index over 10-Year: Evidence from the Caerphilly Prospective Cohort Study. Nutrients 2018; 10:E1515. [PMID: 30332779 PMCID: PMC6213600 DOI: 10.3390/nu10101515] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [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: 08/28/2018] [Revised: 09/21/2018] [Accepted: 10/12/2018] [Indexed: 11/17/2022] Open
Abstract
The association between dairy product consumption and body mass index (BMI) remains controversial. The aim of the present study was to investigate the association between total dairy, milk, cheese, cream and butter consumption and BMI change over a 10-year follow-up by using long-term follow-up cohort data from the Caerphilly Prospective Cohort Study (CAPS). The CAPS included 2512 men aged 45⁻59 years at baseline, who were followed up at 5-year intervals for over 20-year. A semi-quantitative food frequency questionnaire estimated the intake of dairy consumption, including milk, cheese, cream and butter at baseline, 5-year and 10-year follow-up. In total, men free of cardiovascular disease, diabetes and cancer (n = 1690) were included in current analysis. General linear regression and logistic regression were used for data analysis. The results showed higher cheese consumption was associated with lower BMI at the 5-year follow-up (p = 0.013). There was no evidence that higher consumption of total dairy, milk, cream and butter were significantly associated with BMI during the over the 10-year following-up. This study suggest that cheese consumption have beneficial effects on lowering BMI, which needs further investigation.
Collapse
Affiliation(s)
- Jing Guo
- Institute for Food, Nutrition and Health, University of Reading, Reading RG6 6AR, UK.
| | - Anestis Dougkas
- Institut Paul Bocuse, Chateau Du Vivier, BP 25-69131 Ecully CEDEX, France.
| | - Peter C Elwood
- Department of Primary Care and Public Health, Cardiff University, Cardiff CF10 3AT, UK.
| | - David I Givens
- Institute for Food, Nutrition and Health, University of Reading, Reading RG6 6AR, UK.
| |
Collapse
|
46
|
Abstract
Asphalt, also known as bitumen, is a viscous liquid or a semi-solid form of petroleum. In cases of hot liquid asphalt splash, asphalt broadly adheres to the skin surface and is hard to remove from skin. Because accidental burns from hot liquid asphalt splash rarely occur, there is no consensus about initial approaches to remove adherent asphalt from skin. We reviewed articles relating to asphalt burns and summarized methods to remove adherent asphalt from skin, including our present case in which we successfully removed adherent asphalt by edible butter and vegetable oil. We summarized information of 127 cases and classified agents used to remove asphalt in four categories: (i) medicines; (ii) health-care products; (iii) foods; and (iv) solvents. Before the 1990s, antimicrobial topical medicines were mainly reported to treat asphalt burns but it took half a day or more to remove asphalt. Mineral oils and edible oils such as butter and vegetable oil are easily available in grocery stores and could emulsify to remove asphalt in a few hours. From the review of articles and our experience, edible oils are useful agents for the first approach to remove asphalt from the point of view of efficacy, safety, availability and expense.
Collapse
Affiliation(s)
- Emi Yamazaki
- Department of Dermatology, Tohoku University Graduate School of Medicine, Miyagi, Japan
| | - Kosuke Shido
- Department of Dermatology, Tohoku University Graduate School of Medicine, Miyagi, Japan
| | - Kenshi Yamasaki
- Department of Dermatology, Tohoku University Graduate School of Medicine, Miyagi, Japan
| | - Setsuya Aiba
- Department of Dermatology, Tohoku University Graduate School of Medicine, Miyagi, Japan
| |
Collapse
|
47
|
Abstract
Aging of cream is an important process to manage production time and to produce butter with consistent quality. The objective of this study was to evaluate the combined effect of temperature (5, 10, and 15°C) and agitation rate (0, 40, and 240 rpm) during aging of cream on the physical properties of cream and butter in a model system. Cream's solid fat content (SFC), melting behavior, and droplet size distribution were measured during and after 90 min of aging. Butter physical properties such as melting behavior, water content, and hardness were measured. The effects of agitation on SFC and droplet size are dependent on aging and churning temperature. Solid fat content increased faster at 5°C, and the maximum SFC was the highest at this temperature. An effect of agitation on SFC was observed only when cream was aged at 15°C. Agitating cream at 40 rpm increased the droplet size regardless of aging temperature. Two melting peaks, medium melting fraction (MMF) and high melting fraction (HMF), were found in cream samples aged at 5 and 10°C, but only a HMF melting peak was seen in the cream aged at 15°C. The enthalpy of MMF in the cream aged at 10°C with 40 rpm and without agitation was significantly lower than that in samples aged at 5°C regardless of agitation rate. Butter can be formed only from cream aged under certain conditions during 14.5 min of churning, which are 5°C with high agitation and 10°C regardless of agitation level. Butter produced with cream aged at 5°C with high agitation showed significantly higher MMF and total enthalpy values. However, no significant difference in enthalpy values was observed among the butter samples made from the cream aged at 10°C. Further crystallization of MMF occurred in the butter produced with cream aged at 10°C during 24 h of storage at 5°C, whereas no further crystallization occurred in the butter made with the cream aged at 5°C with high agitation. The hardest butter was obtained when cream was aged at 5°C with 240 rpm and at 10°C with 40 rpm. Softer butter was obtained when cream aged at 10°C with 240 rpm was used. This butter also had the highest water content. This study shows that butter hardness can be tailored by changing the aging conditions of the cream. Cream can be aged at higher temperature with low agitation without altering the hardness of butter. These results will help dairy producers to optimize butter making processes to obtain desired properties in the final product.
Collapse
Affiliation(s)
- Jiwon Lee
- Department of Nutrition, Dietetics, and Food Sciences, Utah State University, Logan 83422
| | - Silvana Martini
- Department of Nutrition, Dietetics, and Food Sciences, Utah State University, Logan 83422.
| |
Collapse
|
48
|
Brassard D, Arsenault BJ, Boyer M, Bernic D, Tessier-Grenier M, Talbot D, Tremblay A, Levy E, Asztalos B, Jones PJH, Couture P, Lamarche B. Saturated Fats from Butter but Not from Cheese Increase HDL-Mediated Cholesterol Efflux Capacity from J774 Macrophages in Men and Women with Abdominal Obesity. J Nutr 2018; 148:573-580. [PMID: 29659963 PMCID: PMC7328473 DOI: 10.1093/jn/nxy014] [Citation(s) in RCA: 10] [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] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2017] [Accepted: 01/16/2018] [Indexed: 12/27/2022] Open
Abstract
Background Recent evidence suggests that the association between dietary saturated fatty acids (SFAs) and coronary artery disease risk varies according to food sources. How SFAs from butter and cheese influence HDL-mediated cholesterol efflux capacity (CEC), a key process in reverse cholesterol transport, is currently unknown. Objective In a predefined secondary analysis of a previously published trial, we have examined how diets rich in SFAs from either cheese or butter influence HDL-mediated CEC, compared with diets rich in either monounsaturated fatty acids (MUFAs) or polyunsaturated fatty acids (PUFAs). Methods In a randomized crossover controlled consumption trial, 46 men and women with abdominal obesity consumed 5 isocaloric diets, each for 4 wk. Two diets were rich in SFAs either from cheese (CHEESE) or butter (BUTTER) [12.4-12.6% of energy (%E) as SFAs, 32%E as fat, 52%E as carbohydrates]. In 2 other diets, SFAs (5.8%E) were replaced with either MUFAs from refined olive oil (MUFA) or PUFAs from corn oil (PUFA). Finally, a lower fat and carbohydrate diet was used as a control (5.8%E as SFAs, 25.0%E as fat, 59%E as carbohydrates; CHO). Post-diet HDL-mediated CEC was determined ex vivo using radiolabelled J774 macrophages incubated with apolipoprotein B-depleted serum from the participants. Results Mean (±SD) age was 41.4 ± 14.2 y, and waist circumference was 107.6 ± 11.5 cm in men and 94.3 ± 12.4 cm in women. BUTTER and MUFA increased HDL-mediated CEC compared with CHEESE (+4.3%, P = 0.026 and +4.7%, P = 0.031, respectively). Exploring the significant diet × sex interaction (P = 0.044) revealed that the increase in HDL-mediated CEC after BUTTER compared with CHEESE was significant among men (+6.0%, P = 0.047) but not women (+2.9%, P = 0.19), whereas the increase after MUFA compared with CHEESE was significant among women (+9.1%, P = 0.008) but not men (-0.6%, P = 0.99). Conclusion These results provide evidence of a food matrix effect modulating the impact of dairy SFAs on HDL-mediated CEC with potential sex-related differences that deserve further investigation. This trial was registered at clinicaltrials.gov as NCT02106208.
Collapse
Affiliation(s)
- Didier Brassard
- Institute of Nutrition and Functional Foods (INAF), School of Nutrition, Centre de recherche de l'Institut universitaire de cardiologie et de pneumologie de Québec (CRIUCPQ) and Department of Medicine, Department of Social and Preventive Medicine, CHU de Quebec Research Center, and Department of Kinesiology, Faculty of Medicine, Laval University, Quebec, Canada
| | - Benoît J Arsenault
- Centre de recherche de l'Institut universitaire de cardiologie et de pneumologie de Québec (CRIUCPQ) and Department of Medicine, Department of Social and Preventive Medicine, CHU de Quebec Research Center, and Department of Kinesiology, Faculty of Medicine, Laval University, Quebec, Canada
| | - Marjorie Boyer
- Centre de recherche de l'Institut universitaire de cardiologie et de pneumologie de Québec (CRIUCPQ) and Department of Medicine, Department of Social and Preventive Medicine, CHU de Quebec Research Center, and Department of Kinesiology, Faculty of Medicine, Laval University, Quebec, Canada
| | - Daniela Bernic
- Institute of Nutrition and Functional Foods (INAF), School of Nutrition, Centre de recherche de l'Institut universitaire de cardiologie et de pneumologie de Québec (CRIUCPQ) and Department of Medicine, Department of Social and Preventive Medicine, CHU de Quebec Research Center, and Department of Kinesiology, Faculty of Medicine, Laval University, Quebec, Canada
| | - Maude Tessier-Grenier
- Institute of Nutrition and Functional Foods (INAF), School of Nutrition, Centre de recherche de l'Institut universitaire de cardiologie et de pneumologie de Québec (CRIUCPQ) and Department of Medicine, Department of Social and Preventive Medicine, CHU de Quebec Research Center, and Department of Kinesiology, Faculty of Medicine, Laval University, Quebec, Canada
| | - Denis Talbot
- Department of Social and Preventive Medicine, CHU de Quebec Research Center, and Department of Kinesiology, Faculty of Medicine, Laval University, Quebec, Canada
| | - Angelo Tremblay
- Institute of Nutrition and Functional Foods (INAF), School of Nutrition, Centre de recherche de l'Institut universitaire de cardiologie et de pneumologie de Québec (CRIUCPQ) and Department of Medicine, Department of Social and Preventive Medicine, CHU de Quebec Research Center, and Department of Kinesiology, Faculty of Medicine, Laval University, Quebec, Canada
| | - Emile Levy
- Institute of Nutrition and Functional Foods (INAF), School of Nutrition, Centre de recherche de l'Institut universitaire de cardiologie et de pneumologie de Québec (CRIUCPQ) and Department of Medicine, Department of Social and Preventive Medicine, CHU de Quebec Research Center, and Department of Kinesiology, Faculty of Medicine, Laval University, Quebec, Canada
| | - Bela Asztalos
- Cardiovascular Nutrition Laboratory, Human Nutrition Research Center on Aging, Tufts University, Boston, MA
| | - Peter JH Jones
- Richardson Centre for Functional Foods and Nutraceuticals (RCFFN), University of Manitoba, Winnipeg, Canada
| | - Patrick Couture
- Institute of Nutrition and Functional Foods (INAF), School of Nutrition, Centre de recherche de l'Institut universitaire de cardiologie et de pneumologie de Québec (CRIUCPQ) and Department of Medicine, Department of Social and Preventive Medicine, CHU de Quebec Research Center, and Department of Kinesiology, Faculty of Medicine, Laval University, Quebec, Canada
| | - Benoît Lamarche
- Institute of Nutrition and Functional Foods (INAF), School of Nutrition, Centre de recherche de l'Institut universitaire de cardiologie et de pneumologie de Québec (CRIUCPQ) and Department of Medicine, Department of Social and Preventive Medicine, CHU de Quebec Research Center, and Department of Kinesiology, Faculty of Medicine, Laval University, Quebec, Canada,Address correspondence to BL (e-mail: )
| |
Collapse
|
49
|
Nalloor TJP, Kumar N, Narayanan K, Palanimuthu VR. Long-term exposure to a butter-rich diet induces mild-to-moderate steatosis in Chang liver cells and Swiss albino mice models. J Basic Clin Physiol Pharmacol 2018; 28:257-265. [PMID: 28110314 DOI: 10.1515/jbcpp-2016-0058] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [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: 04/14/2016] [Accepted: 10/17/2016] [Indexed: 12/30/2022]
Abstract
BACKGROUND Butter is one of the widely used fats present in the diet. However, there is no satisfactory study available that evaluates the effect of a high-fat diet containing butter as the principal fat on the development of non-alcoholic fatty liver disease (NAFLD). METHODS In the present study, butter was used for the development of steatosis in Chang liver cells in an in vitro study and Swiss albino mice in an in vivo study. In vitro steatosis was established, and butter was compared with oleic acid in Chang liver cells using an oil red O (ORO)-based colorimetric assay. In the in vivo study, a butter-rich special diet was fed for 15 weeks to mice, who showed no significant change in body weight. The expression pattern of phosphatase and tensin homolog (PTEN) and miR-21 was compared by reverse transcriptase-PCR. RESULTS AND CONCLUSIONS Special diet-fed animals showed downregulated PTEN compared to normal diet-fed animals, while levels of miR-21 remained the same. Elevations in biochemical parameters, viz., triglycerides and liver function tests showed symptoms of onset of NAFLD. Histophathological study of livers of test animals confirmed mild-to-moderate degree of NAFLD.
Collapse
Affiliation(s)
- Thomas John Philip Nalloor
- Department of Pharmaceutical Biotechnology, Manipal College of Pharmaceutical Sciences, Manipal University, Manipal 576104, Karnataka
| | - Nitesh Kumar
- Department of Pharmacology, Manipal College of Pharmaceutical Sciences, Manipal University, Manipal 576104, Karnataka
| | - Kasinathan Narayanan
- Department of Pharmaceutical Biotechnology, Manipal College of Pharmaceutical Sciences, Manipal University, Manipal 576104, Karnataka
| | | |
Collapse
|
50
|
Li X, Zhao J, Li P, Gao Y. Dairy Products Intake and Endometrial Cancer Risk: A Meta-Analysis of Observational Studies. Nutrients 2017; 10:E25. [PMID: 29283380 DOI: 10.3390/nu10010025] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2017] [Revised: 11/28/2017] [Accepted: 12/11/2017] [Indexed: 01/28/2023] Open
Abstract
Observational studies have suggested inconsistent findings on the relationship between dairy products intake and endometrial cancer risk. This study aimed to conduct a meta-analysis to evaluate this correlation; moreover, databases including PubMed, ISI Web of Science, and Embase were screened for relevant studies up to 26 February 2017. The inverse variance weighting method and random effects models were used to calculate the overall OR (odds ratio) values and 95% confidence interval (CI). A total of 2 cohort study and 16 case-control studies were included in the current analysis. No significant association was observed between endometrial cancer risk and the intake of total dairy products, milk, or cheese for the highest versus the lowest exposure category (total dairy products (14 studies): OR 1.04, 95% CI: 0.97-1.11, I² = 73%, p = 0.000; milk (6 studies): 0.99, 95% CI: 0.89-1.10, I² = 0.0%, p = 0.43; cheese (5 studies): 0.89, 95% CI: 0.76-1.05, I² = 39%, p = 0.16). The only cohort study with a total of 456,513 participants reported a positive association of butter intake with endometrial cancer risk (OR = 1.14; 95% CI = 1.03-1.26, I² = 2.6%, p = 0.31). There was a significant negative association of dairy products intake and endometrial cancer risk among women with a higher body mass index (BMI) (5 studies, OR 0.66, 95% CI = 0.46-0.96, I² = 75.8%, p = 0.002). Stratifying the analyses by risk factors including BMI should be taken into account when exploring the association of dairy products intake with endometrial cancer risk. Further well-designed studies are needed.
Collapse
|