Ruminal biohidrogenation and main impact on met the fatty acid profile: a review
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Research, Society and Development |
Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/21039 |
Resumo: | In the meat and milk of ruminants, the profile of fatty acids (FA) is differentiated by the higher content of conjugated linoleic acid (CLA), a molecule with bioactive properties. The present work was carried out by bibliographical search with the objective of describing the BH process with its main routes and describing the main effects of lipid supplementation on the FA profile of ruminant meat, highlighting the potential effects of medium chain FA (MCFA). The ruminal biohydrogenation (BH) process is responsible for the synthesis of CLA, and the manipulation of this process is the focus of many research attempting to increase the beneficial FA in ruminant products. By inhibiting ruminal BH, there is an increase the CLA content being absorbed by the duodenum. For this purpose, the use of unsaturated FA and MCFA sources has been studied. However, there is little research on the effect of MCFA in BH. These FA have the potential to increase the fluidity of gram-positive bacterial membranes, making them inefficient, decreasing their activity, which causes a reduction in the second stage of BH and, as a consequence, an accumulation of CLA in the rumen. As main sources of MCFA, only coconut oil, palm oil and licuri stand out. Further research is needed to understand how they are compared to other methods of ruminal manipulation and efficiency to improve the quality of ruminant products for human consumption, focusing on the FA profile. |
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Ruminal biohidrogenation and main impact on met the fatty acid profile: a review Biohidrogenación ruminal y los principales impactos en el perfil de ácidos grasos de la carne: revisiónBiohidrogenação ruminal e os principais impactos no perfil de ácidos graxos da carne: revisão MicroorganismosmicroorganismosdendêDendêlicuriLicuriÁcido ruménico.ácido rumênicomicroorganismsMicroorganismspalm treePalmlicuriLicurirumenic acidRumenic acid.microorganismosMicroorganismosDendêlicuriLicuriácido rumênicodendêÁcido rumênico.In the meat and milk of ruminants, the profile of fatty acids (FA) is differentiated by the higher content of conjugated linoleic acid (CLA), a molecule with bioactive properties. The present work was carried out by bibliographical search with the objective of describing the BH process with its main routes and describing the main effects of lipid supplementation on the FA profile of ruminant meat, highlighting the potential effects of medium chain FA (MCFA). The ruminal biohydrogenation (BH) process is responsible for the synthesis of CLA, and the manipulation of this process is the focus of many research attempting to increase the beneficial FA in ruminant products. By inhibiting ruminal BH, there is an increase the CLA content being absorbed by the duodenum. For this purpose, the use of unsaturated FA and MCFA sources has been studied. However, there is little research on the effect of MCFA in BH. These FA have the potential to increase the fluidity of gram-positive bacterial membranes, making them inefficient, decreasing their activity, which causes a reduction in the second stage of BH and, as a consequence, an accumulation of CLA in the rumen. As main sources of MCFA, only coconut oil, palm oil and licuri stand out. Further research is needed to understand how they are compared to other methods of ruminal manipulation and efficiency to improve the quality of ruminant products for human consumption, focusing on the FA profile.En la carne y la leche de rumiantes, el perfil de ácidos grasos (AG) difiere por el mayor contenido de ácido linoleico conjugado (CLA), una molécula con propiedades bioactivas. El presente trabajo fue realizado por investigación bibliográfica con el objetivo de describir el proceso BH con sus principales rutas y describir los principales efectos de la suplementación lipídica sobre el perfil AG de la carne de rumiantes, destacando los efectos potenciales de la AG de cadena media (AGCM). El proceso de biohidrogenación ruminal (BH) es responsable de la síntesis de CLA, y su manipulación es el foco de muchos estudios que intentan aumentar la AG benéfica en productos de rumiantes. Con la inhibición de BH, el contenido de CLA aumenta siendo absorbido por el duodeno. Para ello, se ha estudiado el uso de fuentes de AG insaturadas y AGCM. Sin embargo, hay poca investigación sobre el efecto de la AGCM en BH. Esta AG tiene el potencial de aumentar la fluidez de las membranas de las bacterias grampositivas, haciéndolas ineficientes, disminuyendo su actividad, lo que provoca una reducción en la segunda etapa de BH y, como consecuencia, una acumulación de CLA en el rumen. Como principales fuentes de AGCM, solo destacan el aceite de coco, de palma y licuri. Se necesita más investigación para comprender cómo se comparan con otros métodos de manipulación ruminal y eficiencia para mejorar la calidad de los productos de rumiantes para el consumo humano, centrándose en el perfil de AG.Na carne e leite de ruminantes, o perfil dos ácidos graxos (AG) se diferencia pelo maior teor do ácido linoleico conjugado (CLA), molécula com propriedades bioativas. O presente trabalho foi realizado por busca bibliográfica com os objetivos de descrever o processo de BH com suas principias rotas e descrever os principais efeitos da suplementação de lipídios no perfil de AG da carne de ruminantes, ressaltando os potenciais efeitos dos AG de cadeia média (AGCM). O processo de biohidrogenação (BH) ruminal é responsável pela síntese da CLA, e sua manipulação é o foco de muitas pesquisas que tentam aumentar os AG benéficos nos produtos de ruminantes. Com a inibição da BH, aumenta-se o teor de CLA sendo absorvido pelo duodeno. Para tanto, o uso de fontes de AG insaturados e AGCM tem sido estudado. No entanto, existem poucas pesquisas sobre o efeito dos AGCM na BH. Esse AG têm o potencial para aumentar a fluidez das membranas de bactérias gram-positivas, tornando-as ineficientes, diminuindo sua atividade, o que ocasiona uma redução da segunda etapa da BH e, como consequência, um acúmulo do CLA no rúmen. Como fontes principais de AGCM, destacam-se apenas o óleo de coco, dendê e licuri. Mais pesquisas são necessárias para entendermos como elas se comparam a outros métodos de manipulação ruminal e eficiência de melhorar a qualidade dos produtos de ruminantes para o consumo humano, com foco no perfil de AG.Research, Society and Development2021-10-03info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/2103910.33448/rsd-v10i13.21039Research, Society and Development; Vol. 10 No. 13; e28101321039Research, Society and Development; Vol. 10 Núm. 13; e28101321039Research, Society and Development; v. 10 n. 13; e281013210392525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/21039/18629Copyright (c) 2021 Jocely Gomes de Souza; Claudio Vaz Di Mambro Ribeirohttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessSouza, Jocely Gomes de Ribeiro, Claudio Vaz Di Mambro 2021-11-21T18:26:28Zoai:ojs.pkp.sfu.ca:article/21039Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:40:32.118658Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
dc.title.none.fl_str_mv |
Ruminal biohidrogenation and main impact on met the fatty acid profile: a review Biohidrogenación ruminal y los principales impactos en el perfil de ácidos grasos de la carne: revisión Biohidrogenação ruminal e os principais impactos no perfil de ácidos graxos da carne: revisão |
title |
Ruminal biohidrogenation and main impact on met the fatty acid profile: a review |
spellingShingle |
Ruminal biohidrogenation and main impact on met the fatty acid profile: a review Souza, Jocely Gomes de Microorganismos microorganismos dendê Dendê licuri Licuri Ácido ruménico. ácido rumênico microorganisms Microorganisms palm tree Palm licuri Licuri rumenic acid Rumenic acid. microorganismos Microorganismos Dendê licuri Licuri ácido rumênico dendê Ácido rumênico. |
title_short |
Ruminal biohidrogenation and main impact on met the fatty acid profile: a review |
title_full |
Ruminal biohidrogenation and main impact on met the fatty acid profile: a review |
title_fullStr |
Ruminal biohidrogenation and main impact on met the fatty acid profile: a review |
title_full_unstemmed |
Ruminal biohidrogenation and main impact on met the fatty acid profile: a review |
title_sort |
Ruminal biohidrogenation and main impact on met the fatty acid profile: a review |
author |
Souza, Jocely Gomes de |
author_facet |
Souza, Jocely Gomes de Ribeiro, Claudio Vaz Di Mambro |
author_role |
author |
author2 |
Ribeiro, Claudio Vaz Di Mambro |
author2_role |
author |
dc.contributor.author.fl_str_mv |
Souza, Jocely Gomes de Ribeiro, Claudio Vaz Di Mambro |
dc.subject.por.fl_str_mv |
Microorganismos microorganismos dendê Dendê licuri Licuri Ácido ruménico. ácido rumênico microorganisms Microorganisms palm tree Palm licuri Licuri rumenic acid Rumenic acid. microorganismos Microorganismos Dendê licuri Licuri ácido rumênico dendê Ácido rumênico. |
topic |
Microorganismos microorganismos dendê Dendê licuri Licuri Ácido ruménico. ácido rumênico microorganisms Microorganisms palm tree Palm licuri Licuri rumenic acid Rumenic acid. microorganismos Microorganismos Dendê licuri Licuri ácido rumênico dendê Ácido rumênico. |
description |
In the meat and milk of ruminants, the profile of fatty acids (FA) is differentiated by the higher content of conjugated linoleic acid (CLA), a molecule with bioactive properties. The present work was carried out by bibliographical search with the objective of describing the BH process with its main routes and describing the main effects of lipid supplementation on the FA profile of ruminant meat, highlighting the potential effects of medium chain FA (MCFA). The ruminal biohydrogenation (BH) process is responsible for the synthesis of CLA, and the manipulation of this process is the focus of many research attempting to increase the beneficial FA in ruminant products. By inhibiting ruminal BH, there is an increase the CLA content being absorbed by the duodenum. For this purpose, the use of unsaturated FA and MCFA sources has been studied. However, there is little research on the effect of MCFA in BH. These FA have the potential to increase the fluidity of gram-positive bacterial membranes, making them inefficient, decreasing their activity, which causes a reduction in the second stage of BH and, as a consequence, an accumulation of CLA in the rumen. As main sources of MCFA, only coconut oil, palm oil and licuri stand out. Further research is needed to understand how they are compared to other methods of ruminal manipulation and efficiency to improve the quality of ruminant products for human consumption, focusing on the FA profile. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-10-03 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/21039 10.33448/rsd-v10i13.21039 |
url |
https://rsdjournal.org/index.php/rsd/article/view/21039 |
identifier_str_mv |
10.33448/rsd-v10i13.21039 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/21039/18629 |
dc.rights.driver.fl_str_mv |
Copyright (c) 2021 Jocely Gomes de Souza; Claudio Vaz Di Mambro Ribeiro https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2021 Jocely Gomes de Souza; Claudio Vaz Di Mambro Ribeiro https://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Research, Society and Development |
publisher.none.fl_str_mv |
Research, Society and Development |
dc.source.none.fl_str_mv |
Research, Society and Development; Vol. 10 No. 13; e28101321039 Research, Society and Development; Vol. 10 Núm. 13; e28101321039 Research, Society and Development; v. 10 n. 13; e28101321039 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
instname_str |
Universidade Federal de Itajubá (UNIFEI) |
instacron_str |
UNIFEI |
institution |
UNIFEI |
reponame_str |
Research, Society and Development |
collection |
Research, Society and Development |
repository.name.fl_str_mv |
Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
repository.mail.fl_str_mv |
rsd.articles@gmail.com |
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1797052691396952064 |