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Fatty Acids of Foods from Animals: Functional Roles and Effects...
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Fatty Acids of Foods from Animals: Functional Roles and Effects on Human Health

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Nutrition".

Deadline for manuscript submissions: closed (31 July 2022) | Viewed by 16097

Special Issue Editor

Dr. Andrea Serra

E-Mail Website
Guest Editor
Department of Agriculture, Food and Environment (DAFE), Università di Pisa, Pisa, Italy
Interests: nutritional quality of food from animals; lipids; fatty acids; cholesterol; lipid oxidation; CLA; omega 3; volatile organic compounds; SPME

Special Issue Information

Dear Colleagues, 

In recent years, fatty acids of food from animals have received scrutiny due to their negative effects on human health. Fatty acids often represent the majority of the lipid fraction in food, and several nutritional guidelines suggest that a part of daily calories from lipids should be substituted with calories from other nutrients such as carbohydrates.

Nevertheless, fatty acids are important nutritional elements able to affect human health not only negatively but also positively. There is much evidence regarding the functional role of some fatty acids, such as polyunsaturated fatty acids, conjugated linoleic acids, branched-chain fatty acids, and volatile fatty acids.

The first part of this Special Issue will include a group of papers dealing with the content of these categories of fatty acids in food from animals and with effective strategies for increasing their content in food; the second group of papers will deal specifically with the functional role of fatty acids in human health with particular emphases on cardiovascular diseases, inflammatory cascade, body weight control, and cancer.

Dr. Andrea Serra
Guest Editor

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Keywords

  • fatty acids
  • human health
  • omega 3
  • CLA
  • fatty acid oxidation

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Published Papers (5 papers)

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Research

14 pages, 848 KiB  
Article
Effect of Cooking with Superheated (SHS) vs. Standard Steam Oven on the Fatty Acids Profile of Different Kinds of Meat and Fish
by Sara Tinagli, Roxana Elena Amarie, Giuseppe Conte, Monica Tognocchi, Marcello Mele, Alberto Mantino, Laura Casarosa and Andrea Serra
Foods 2023, 12(4), 718; https://doi.org/10.3390/foods12040718 - 7 Feb 2023
Cited by 1 | Viewed by 2150
Abstract
We compared the effect of two different kinds of steam oven—a standard (SO) and a superheated steam (SHS) oven—on four different kinds of samples: hamburgers, bovine steaks, pork steaks, and salmon fillets. Ten samples of each meat/fish were divided into three parts. Then [...] Read more.
We compared the effect of two different kinds of steam oven—a standard (SO) and a superheated steam (SHS) oven—on four different kinds of samples: hamburgers, bovine steaks, pork steaks, and salmon fillets. Ten samples of each meat/fish were divided into three parts. Then samples were analyzed as (i) raw, (ii) cooked with SO, and (iii) cooked with SHS. For each sample, we determined the proximate composition, fatty acid composition and thiobarbituric acid reactive substances (TBARS). The results of fatty acid composition were processed both with a linear model and with a multivariate approach by using three complementary discriminant analysis techniques: canonical (CAN), stepwise (St) and discriminant (DA). SHS was effective in degreasing hamburgers but not the other kinds of samples. Cooking methods selectively affected the fatty acid profile of samples, SHS being higher in MUFA and lower in PUFA n-3 than SO. This result was also confirmed by the discriminant analysis. Finally, samples cooked with SHS showed a lower fatty acid oxidation extent than SO, as the TBARS value was significantly lower in the SHS than in the SO, irrespective of the type of meat/fish cooked. Full article
(This article belongs to the Special Issue Fatty Acids of Foods from Animals: Functional Roles and Effects on Human Health)
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11 pages, 519 KiB  
Article
Comparison of Milk Odd- and Branched-Chain Fatty Acids among Human, Dairy Species and Artificial Substitutes
by Silvia Carta, Fabio Correddu, Gianni Battacone, Giuseppe Pulina and Anna Nudda
Foods 2022, 11(24), 4118; https://doi.org/10.3390/foods11244118 - 19 Dec 2022
Cited by 6 | Viewed by 2998
Abstract
The aim of the study was to compare odd and branched-chain fatty acids (OBCFA) of milk from sheep, goat, cow, buffalo, donkey, human, and formula milk. Ruminant, monogastric, and human milks have different concentrations of these fatty acids (FA). To highlight the differences [...] Read more.
The aim of the study was to compare odd and branched-chain fatty acids (OBCFA) of milk from sheep, goat, cow, buffalo, donkey, human, and formula milk. Ruminant, monogastric, and human milks have different concentrations of these fatty acids (FA). To highlight the differences on OBCFA, a total of 282 individual milk samples were analyzed by gas chromatography. The OBCFA were found higher in ruminant than non-ruminant milks (p < 0.05). Among ruminants, sheep milk had the highest OBCFA (4.5 g/100 g of total FAME), whereases the lowest values were found in formula milk (0.18 g/100 g of total FAME). Regarding individual linear odd-chain FA (linear-OCFA), C11:0 was found higher in donkey milk than others, while sheep and buffalo milks had the greatest concentration of C15:0. Among BCFA, the iso-BCFA were higher than anteiso-BCFA in all considered milks. The isoC17:0 showed the highest concentration in all milks except for donkey and buffalo, which showed higher concentration of isoC16:0 than others. In conclusion, ruminant milks are different in terms of these FA compared to human milk and its substitutes. However, the greatest differences were found with formula milk, suggesting that this product needs the implementation of these FA to be more similar to human milk composition. Full article
(This article belongs to the Special Issue Fatty Acids of Foods from Animals: Functional Roles and Effects on Human Health)
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13 pages, 306 KiB  
Article
Dietary Schizochytrium Microalgae Affect the Fatty Acid Profile of Goat Milk: Quantification of Docosahexaenoic Acid (DHA) and Its Distribution at Sn-2 Position
by Huiquan Zhu, Xiaodan Wang, Wenyuan Zhang, Yumeng Zhang, Shuwen Zhang, Xiaoyang Pang, Jing Lu and Jiaping Lv
Foods 2022, 11(14), 2087; https://doi.org/10.3390/foods11142087 - 14 Jul 2022
Cited by 12 | Viewed by 2427
Abstract
The objective of this study was to detect the influence of dietary Schizochytrium microalgae on milk composition, milk fatty acids, and milk sn-2 fatty acids in goat’s milk. Firstly, we could see that the fat content increased in low microalgae supplementation goat’s milk [...] Read more.
The objective of this study was to detect the influence of dietary Schizochytrium microalgae on milk composition, milk fatty acids, and milk sn-2 fatty acids in goat’s milk. Firstly, we could see that the fat content increased in low microalgae supplementation goat’s milk (LM, 15 g/day) and the lactose content decreased in medium microalgae supplementation goat’s milk (MM, 25 g/day) compared with control goat’s milk (C, 0 g/day). Moreover, the absolute concentration of the docosahexaenoic acid (DHA) of LM, MM, and high microalgae supplementation (HM, 35 g/day) goat’s milk was 29.485, 32.351, and 24.817 mg/100 g raw milk, respectively, which were all higher than that in the control goat’s milk with 4.668 mg/100 g raw milk. In addition, the sn-2 DHA content increased in MM and HM goat’s milk. However, the decreasing trend of the sn-2 DHA content was observed in LM goat’s milk. As for other fatty acids, the oleic acid (C18:1n9c) and linolenic acid (C18:3n3) content decreased and increased, respectively, in all experimental goat milk. Finally, an interesting phenomenon was found, which was that docosanoic acid (C22:0) and tetracosenic acid (C24:1) were only detected in test goat’s milk. Consequently, the phenomena of this study demonstrated that dietary Schizochytrium microalgae have an obvious effect on the fatty acid and sn-2 fatty acid profile of goat’s milk, and they provide an effective method to improve the content of goat’s milk DHA in practical production. Full article
(This article belongs to the Special Issue Fatty Acids of Foods from Animals: Functional Roles and Effects on Human Health)
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21 pages, 691 KiB  
Article
Supplementation of Enriched Polyunsaturated Fatty Acids and CLA Cheese on High Fat Diet: Effects on Lipid Metabolism and Fat Profile
by Monica Tognocchi, Maria Conte, Lara Testai, Morena Martucci, Andrea Serra, Stefano Salvioli, Vincenzo Calderone, Marcello Mele and Giuseppe Conte
Foods 2022, 11(3), 398; https://doi.org/10.3390/foods11030398 - 29 Jan 2022
Cited by 5 | Viewed by 3981
Abstract
Epidemiological studies have demonstrated a positive relationship between dietary fat intake and the onset of several metabolic diseases. This association is particularly evident in a diet rich in saturated fatty acids, typical of animal foods, such as dairy products. However, these foods are [...] Read more.
Epidemiological studies have demonstrated a positive relationship between dietary fat intake and the onset of several metabolic diseases. This association is particularly evident in a diet rich in saturated fatty acids, typical of animal foods, such as dairy products. However, these foods are the main source of fatty acids with a proven nutraceutical effect, such as the ω-3 fatty acid α-linolenic acid (ALA) and the conjugated linoleic acid (CLA), which have demonstrated important roles in the prevention of various diseases. In the present study, the effect of a supplementation with cheese enriched with ω-3 fatty acids and CLA on the metabolism and lipid profiles of C57bl/6 mice was evaluated. In particular, the analyses were conducted on different tissues, such as liver, muscle, adipose tissue and brain, known for their susceptibility to the effects of dietary fats. Supplementing cheese enriched in CLA and ω-3 fats reduced the level of saturated fat and increased the content of CLA and ALA in all tissues considered, except for the brain. Furthermore, the consumption of this cheese resulted in a tissue-specific response in the expression levels of genes involved in lipid and mitochondrial metabolism. As regards genes involved in the inflammatory response, the consumption of enriched cheese resulted in a reduction in the expression of inflammatory genes in all tissues analyzed. Considering the effects that chronic inflammation associated with a high-calorie and high-fat diet (meta-inflammation) or aging (inflammaging) has on the onset of chronic degenerative diseases, these data could be of great interest as they indicate the feasibility of modulating inflammation (thus avoiding/delaying these pathologies) with a nutritional and non-pharmacological intervention. Full article
(This article belongs to the Special Issue Fatty Acids of Foods from Animals: Functional Roles and Effects on Human Health)
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15 pages, 656 KiB  
Article
The Egg Yolk Content in ω-3 and Conjugated Fatty Acids Can Be Sustainably Increased upon Long-Term Feeding of Laying Hens with a Diet Containing Flaxseeds and Pomegranate Seed Oil
by Monique T. Ngo Njembe, Louis Dejonghe, Eleonore Verstraelen, Eric Mignolet, Matthieu Leclercq, Hélène Dailly, Cécile Gardin, Marine Buchet, Caroline Waingeh Nain and Yvan Larondelle
Foods 2021, 10(5), 1134; https://doi.org/10.3390/foods10051134 - 19 May 2021
Cited by 5 | Viewed by 3423
Abstract
Long-term feeding trials examining the incorporation of conjugated linolenic acids (CLnA) into the diet of laying hens are lacking. In the present study, we compared two diets in sixty-six red Sex-Link hens (33 hens/treatment), fed for 26 weeks. The control diet was high [...] Read more.
Long-term feeding trials examining the incorporation of conjugated linolenic acids (CLnA) into the diet of laying hens are lacking. In the present study, we compared two diets in sixty-six red Sex-Link hens (33 hens/treatment), fed for 26 weeks. The control diet was high in oleic acid, while the test diet was high in α-linolenic acid (ALA) and punicic acid (PunA). No significant differences were observed between treatments for hens’ performance, egg weight and yolk weight. In contrast, dietary ALA and PunA resulted in a significant increase in n-3 PUFA, rumenic acid (RmA) and PunA contents in egg yolk, as well as in the liver, heart, muscle and adipose tissue of the hens. Other conjugated dienes resulting from the metabolism of PunA or RmA also accumulated in the egg yolk and tissues. Unlike DHA, which was exclusively distributed in phospholipids, ALA, RmA and PunA were preferably distributed in triglycerides. Full article
(This article belongs to the Special Issue Fatty Acids of Foods from Animals: Functional Roles and Effects on Human Health)
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