Purified plasma membrane fractions from lactating bovine mammary glands and membranes of milk fat globules from the same source were similar in distribution and fatty acid composition of phospholipids. The sphingomyelin content of the phospholipid fraction of both membranes was higher than in these fractions from other cell components, beta-carotene, a constituent characteristic of milk fat, wa...

Many studies show concentrations of nutritionally desirable fatty acids in bovine milk are lower when cows have no access to grazing, leading to seasonal fluctuations in milk quality if cows are housed for part of the year. This study investigated the potential to improve the fatty acid profiles of bovine milk by oilseed supplementation (rolled linseed and rapeseed) during a period of indoor fe...

BACKGROUND Breast milk is well established as the ideal source of nutrition for infants. Mature human breast milk generally contains 3.5-4.5% lipids comprising mostly triacylglycerols. In general, the fat composition of maternal human milk in developing countries shows higher levels of saturated fats, reflecting diets rich in carbohydrates. OBJECTIVES To determine the profile of unsaturated f...

The disruption of the milk fat globule membrane can lead to an excessive accumulation of free fatty acids in milk, which is frequently associated with the appearance of rancid flavors. Solid-phase microextraction and gas chromatography techniques have been shown to be useful tools in the quantification of individual free fatty acids in dairy products providing enough sensitivity to detect level...

BACKGROUND The stereospecific structures of the triacylglycerol molecules in human milk differ from that of cow's milk and vegetable oils, which are the fat sources used in infant formula. In human milk, palmitic acid (16:0) is predominantly esterified in the sn2 position, whereas vegetable oils or cow's milk fat contain most of their 16:0 in the outer positions of the triacylglycerol molecules...

BACKGROUND Placental supply of fatty acids (FA) is essential for normal foetal development but in premature infants this supply is interrupted. To investigate the association of intrautrine growth restriction with serum phospholipid and breast milk FA composition, we compared preterm infants small for gestational age (SGA) and matched appropriate for gestational age (AGA), and their mothers' mi...

The predominant fatty acids in milk are the long-chain fatty acids myristic, palmitic and stearic. These saturated fatty acids account for 75% of the total fatty acids, with a further 21% occurring as monounsaturated fatty acids of which the most prevalent is oleic acid. Only 4 g/100 g of the milk fatty acids are polyunsaturated, occurring mainly as linoleic and linolenic acids. All milk fatty ...

modifications in fat and fatty acid composition of silver carp that take place at each stage of canning process (precooking and sterilization) were evaluated. results showed, precooking led to decrease total fat and increase conjugated dines. the amounts of free fatty acids and thiobarbituric acids had no changed during precooking but these compounds like conjugated dine were increased after st...