Document Detail

Actual ratio of triacylglycerol positional isomers in milk and cheese.
MedLine Citation:
PMID:  22450118     Owner:  NLM     Status:  In-Data-Review    
Actual ratios of triacylglycerol (TAG) positional isomers in human, rat, and cow milk fat and cow, buffalo, goat, and sheep cheese fat were analyzed using HPLC-UV-atmospheric pressure chemical ionization-MS/MS system equipped with an octacosyl silylation column or polymeric ODS column. We substituted cheese fats for milk fats in parts of our study because milks from ruminants, with the exception of cows, are difficult to get in Japan. The actual ratio of β-PPC (the TAG consisting of two palmitic acids (P) and one capric acid (C), with the palmitic acid located at the β position) and β-PCP in human milk was different from those in ruminants, with more than half of the medium-chain fatty acids located at the β position even though other fats possessed it mainly at the α position. Palmitic acid was mainly located at the β position for human milk and rat milk; however, the location in ruminant cheese fat was mainly at the α position. The location of fatty acids is thought to be very important for infant nutrition. Particularly, the location of palmitic acid in case of human milk and of medium-chain fatty acids in case of ruminant milk was very characteristic and is considered to be very important to the fatty acids in milk fat.
Naohiro Gotoh; Yumiko Matsumoto; Toshiharu Nagai; Hoyo Mizobe; Kazuaki Yoshinaga; Koichi Kojima; Ikuma Kuroda; Yohei Kitamura; Takashi Shimizu; Hiroki Ishida; Shun Wada
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Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Journal of oleo science     Volume:  61     ISSN:  1347-3352     ISO Abbreviation:  J Oleo Sci     Publication Date:  2012  
Date Detail:
Created Date:  2012-03-27     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  101175339     Medline TA:  J Oleo Sci     Country:  Japan    
Other Details:
Languages:  eng     Pagination:  173-80     Citation Subset:  IM    
Department of Food Science and Technology, Tokyo University of Marine Science and Technology.
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