Anti-mutagenic Properties of Mono- and Dienoic Acid Biohydrogenation Products from Beef Fat
| Autor: | Jeyachchandran Visvalingam, Michael E. R. Dugan, David C. Rolland, Payam Vahmani, Xianqin Yang |
|---|---|
| Rok vydání: | 2017 |
| Předmět: |
Salmonella typhimurium
0301 basic medicine Linoleic acid Vaccenic acid Biochemistry Ames test Fatty Acids Monounsaturated 03 medical and health sciences chemistry.chemical_compound Animals Organic chemistry Food science Unsaturated fatty acid Anthracenes chemistry.chemical_classification Daunorubicin Organic Chemistry 0402 animal and dairy science food and beverages Fatty acid Antimutagenic Agents 04 agricultural and veterinary sciences Cell Biology 040201 dairy & animal science Elaidic acid Oleic acid 030104 developmental biology Adipose Tissue Linoleic Acids chemistry Cattle lipids (amino acids peptides and proteins) Hydrogenation Polyunsaturated fatty acid |
| Zdroj: | Lipids. 52:651-655 |
| ISSN: | 1558-9307 0024-4201 |
| DOI: | 10.1007/s11745-017-4267-9 |
| Popis: | Unsaturated fatty acid biohydrogenation products from beef fat and pure fatty acids were subjected to the Ames Salmonella mutagenicity testing, including monounsaturated fatty acids [MUFA: oleic acid, vaccenic acid, elaidic acid; beef fatty acid fractions rich in trans (t)11/t13-t14-18:1 (t11,13,14-Frac), t10-18:1 (t10-Frac)] and dienoic fatty acids [linoleic acid, conjugated linoleic isomers cis (c)9,t11-18:2 and t10,c12-18:2, and a mixed beef dienoic fatty acid fraction high in c9,t13-/t8,c12/t11c15-18:2 (MD)]. Significantly higher anti-mutagenic effects of oleic acid, vaccenic acid, t11, 13, 14-Frac, and t10-Frac against daunomycin were observed at 2.5 mg. All dienoic acids except MD significantly reduced daunomycin mutagenicity at ≥0.25 mg. Anti-mutagenicity of oleic and vaccenic acids against 2-aminoanthracene was found at 2.5 and 0.25 mg, respectively. All dienoic acids significantly reduced 2-aminoanthracene mutagenicity at ≥0.25 mg. Findings of this study show that unsaturated fatty acids, including trans-fatty acids commonly found in beef, can act as strong anti-mutagens. |
| Databáze: | OpenAIRE |
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