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Human Consumers (human + consumer)
Selected AbstractsCultured mammary epithelial monolayers (BME-UV) express functional organic anion and cation transportersJOURNAL OF VETERINARY PHARMACOLOGY & THERAPEUTICS, Issue 5 2009M. M. AL-BATAINEH There is ongoing concern about the potential adverse effects of xenobiotic residues in cows' milk to the human consumer. Although drugs that are intentionally administered to lactating dairy cattle are rigorously regulated to prevent harmful residues, there are numerous other potential sources of exposure that are not as easily controlled. For example, cattle may be exposed to mycotoxins, pesticides and/or persistent organic pollutants through feed, water and inhalation of polluted air. Accurate estimates of the rate and extent of excretion of these compounds into milk is important to assess the risk of exposure through cows' milk. In the present study, the expression of carrier mediated transport processes in cultured monolayers of an immortalized bovine mammary epithelial cell line (BME-UV) was determined using a flow-through diffusion cell system, selective substrates and inhibitors of organic cation transporters (OCT) and organic anion transporters (OAT). The basal-to-apical (BL-to-Ap) flux of tetraethylammonium and estrone sulfate significantly exceeded their flux in the opposite direction. The addition of selective inhibitors to the donor compartment significantly decreased the BL-to-Ap flux of either selective substrate. These results suggest that both OCT and OAT are functionally expressed by BME-UV cells. [source] Fatty acid requirements in ontogeny of marine and freshwater fishAQUACULTURE RESEARCH, Issue 5 2010Douglas R. Tocher Abstract Essential fatty acid (EFA) requirements vary qualitatively and quantitatively with both species and during ontogeny of fish, with early developmental stages and broodstock being critical periods. Environment and/or trophic level are major factors, with freshwater/diadromous species generally requiring C18 polyunsaturated fatty acids (PUFA) whereas marine fish have a strict requirement for long-chain PUFA, eicosapentaenoic, docosahexaenoic and arachidonic acids. Other than marine fish larvae, defining precise quantitative or semi-quantitative EFA requirements in fish have received less attention in recent years. However, the changes to feed formulations being forced upon the aquaculture industry by the pressing need for sustainable development, namely the replacement of marine fish meal and oils with plant-derived products, have reintroduced EFA into the research agenda. It is particularly important to note that the physiological requirements of the fish to prevent deficiency pathologies and produce optimal growth may not parallel the requirements for maintaining nutritional quality. For instance, salmonids can be successfully cultured on vegetable oils devoid of long-chain n-3 PUFA but not without potentially compromising their health benefits to the human consumer. Solving this problem will require detailed knowledge of the biochemical and molecular basis of EFA requirements and metabolism. [source] FATTY ACID COMPOSITION AND CONJUGATED LINOLEIC ACID CONTENT OF COW AND GOAT CHEESES FROM NORTHWEST ARGENTINAJOURNAL OF FOOD QUALITY, Issue 3 2009CARINA P. VAN NIEUWENHOVE ABSTRACT In this study, we evaluated chemical characteristics, fatty acid composition and conjugated linoleic acid (CLA) content of cow and goat cheeses from Northwest Argentina. Similar chemical and fatty acid composition were determined in milk and cheese of both species. Palmitic, oleic and myristic acids were the most abundant fatty acids in dairy products. CLA level averaged 0.85 and 0.96 in milk and 0.76 and 1.04 g/100 g of fatty acids in cheese of cow and goat, respectively. Cis -9,trans -11 was the major isomer present in both species. Significant differences in CLA desaturase activity were observed, showing a value of 0.068 and 0.064 in milk, and 0.077 and 0.071 in cheese of cow and goats, respectively. Good nutritional properties were determined for cheeses of both species, which are fed on natural pasture during spring and summer seasons. Goat's cheese represents a higher source of CLA for human consumers than cow's cheese, offering from 156.6 to 222.6 mg/ 100 g of sample. PRACTICAL APPLICATIONS The present work shows the fatty acid composition and chemical characteristics of two fresh cheeses manufactured with cow and goat milk. Animals were fed on natural pasture during summer and spring seasons. It is known that pasture increases conjugated linoleic acid (CLA) concentration in milk fat, and the content in cheese is directly related to it. The CLA content of dairy products for the human consumers was analyzed, showing goat cheese with high polyunsaturated fatty acid content, including CLA. Cow and goat fresh cheese offer CLA as many ripening products of different countries, as cheddar or hard cheeses. Lipid composition of food is related to many illnesses, but some compounds are beneficial to human health. The main sources of CLA are milk and cheeses, and in Northwest of Argentina, no data are reported about it, where artisanal cheeses are consumed by the population. Therefore, the atherogenicity index was determined as well. [source] Feeding trials in organic food quality and health researchJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 2 2010Alberta Velimirov Abstract Feeding experiments comparing organically and conventionally produced food are performed to assess the overall impact on the animals' health as a model for the effects experienced by the human consumers. These experiments are based on systems research and characterized by their focus on production methods, whole food testing and procedures in accordance with the terms of organic farming. A short review of such experiments shows that the majority of these tests revealed effects of the organically produced feed on health parameters such as reproductive performance and immune responses. Systems research is not just about simple cause,effect chains, but rather about the pluralism of interactions in biological networks; therefore, the interpretation of the outcome of whole food experiments is difficult. Furthermore, the test diets of organic and conventional origin can be constituted in different ways, compensating for or maintaining existing differences in nutrient and energy contents. The science-based results suggest positive influences from organic feeds, but there is still a need for confirmation in animals and, finally, in humans. For this purpose animal feeding trials with feed from different production systems should be conducted, with the aims to define health indicators and to establish biomarkers as a basis for future dietary intervention studies in humans. Copyright © 2009 Society of Chemical Industry [source] Seasonal changes of CLA isomers and other fatty acids of milk fat from grazing dairy herds in the AzoresJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 10 2008Oldemiro A Rego Abstract BACKGROUND: Season of the year associated with dietary changes has been recognized as a factor implicated in milk fat fatty acid (FA) profile in dairy cows. However, a lack of information exists concerning cows grazing all year round as is practiced in the Azores, where cows are supplemented in winter with maize silage plus concentrates, while in spring the higher grass allowance only requires supplementation with concentrate. The main objective of this study was to detect any seasonal variation of FA profile of milk fat from milk sampled in bulk tanks of 12 Azorean dairy herds. RESULTS Compared to winter milk, milk fat from spring presented a higher proportion of CLA cis -9,trans -11 (14.3 versus 9.6 g kg,1 FA), C18:1 trans -11 (32 versus 22 g kg,1 FA), C18:2 trans -11,cis -15 (3.7 versus 2.2 g kg,1 FA), CLA trans -11,cis -13 (0.34 versus 0.23 g kg,1 FA) and C18:3 n-3 (5.7 versus 5.4 g kg,1 FA). The C18:2 n-6/C18:3 n-3 ratio was lower (P < 0.05) in spring. Branched-chain FA, except the anteiso -C15:0, were higher in spring, while odd-chain FA (C15:0) were higher in winter. CONCLUSION: Dairy herd management in the Azores presents a seasonal variation of milk fat FA composition, where the spring milk may present increased potential benefits for human consumers. Copyright © 2008 Society of Chemical Industry [source] | ||||||||||