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At least 253 records · Page 14Linked to original sources
PubMed2003

Influence of hydrogenated fat and butter on CVD risk factors: remnant-like particles, glucose and insulin, blood pressure and C-reactive protein.

Dietary trans fatty acids/partially-hydrogenated fat has been associated with increased risk of developing cardiovascular disease (CVD), possibly greater than predicted from changes in lipoprotein levels. To explore this issue further potential risk factors were assessed in subjects provided with each of six diets in randomized order containing as the major source of fat: soybean oil, semi-liquid margarine, soft margarine, shortening, traditional stick margarine or butter. Plasma fatty acid profiles reflected diet, with triglyceride and phospholipid subfractions affected to a greater extent than cholesteryl ester. Non-fasting LDL-cholesterol levels were 144+/-27, 141+/-27, 146+/-26, 148+/-30, 151+/-29 and 165+/-31 mg/dl (P<0.001) and total cholesterol/HDL-cholesterol ratios were 5.50+/-1.25, 5.54+/-1.50, 5.69+/-1.29, 5.82+/-1.40, 6.11+/-1.30 and 5.94+/-1.43 (P=0.011), respectively, whereas other lipoprotein levels were not significantly different. Remnant-like particles levels were unaffected by dietary fat, either in the fasting or non-fasting state. Differences in fasting insulin and glucose levels were small and would not be predicted to have a large impact on glucose homeostasis. There was no significant effect of dietary fat type on C-reactive protein levels or blood pressure. These data suggest that, as previously demonstrated, the major CVD risk factor adversely affected by dietary trans fatty acids/partially-hydrogenated fat is LDL-cholesterol levels and total cholesterol/HDL-cholesterol ratios.

Aged↗
PubMed2004

The making of scientific butter: injecting scientific reasoning into agriculture.

Both Danish and English agriculture underwent fundamental restructuring during the second half of the 19th century, and in both cases the dairy sector made great advances. However, the two agricultural industries differed in aims and strategies, and crucially in the extent to which new technologies and scientific methods were implemented. Economic historical analysis is insufficient to explain why the Danish and English dairy industries developed in different ways, and how Danish butter achieved success in the competitive English market. However, with a focus on the role of science and a scientific understanding of the development of these two dairy industries, all becomes clear.

Animals↗
PubMed1991

Determination of sorbic acid in margarine and butter by high-performance liquid chromatography with fluorescence detection.

A procedure is reported for the separation and determination of sorbic acid, as a derivative of 4-bromoethyl-6,7-dimethoxycoumarin, by reversed-phase high-performance liquid chromatography with fluorescence detection using enanthic acid as an internal standard. Sorbic acid, separated from samples of commercial margarine and butter by steam distillation, was evaluated using the proposed procedure and by UV absorption and visible spectrophotometric methods (AOAC). The preparation of the calibration graph and the determination of sorbic acid with the visible spectrophotometric method was improved. The sorbic acid content determined using UV and visible spectrophotometric methods was higher than that obtained with the reversed-phase performance liquid chromatographic method owing to the presence of interfering substances in the samples. The range of recovery and the precision of the proposed method and the reference methods are also reported.

Animals↗
PubMed2003

Comparison of solid-phase microextraction and purge-and-trap methods for the analysis of the volatile fraction of butter.

The volatile fraction of butter stored at three different temperatures was investigated to monitor quality during commercial shelf-life (90 days). Two different extraction techniques were compared: dynamic headspace (purge-and-trap), and static headspace (solid-phase microextraction, SPME). As expected, the dynamic extraction provided a generally higher amount of volatile compounds than that obtained by SPME, but, with reference to individual compounds, SPME seemed to provide better extraction for volatiles having a higher molecular mass. Despite the different performances, both methods were able to detect volatiles useful for evaluating changes during storage.

Butter↗
PubMed1999

Preparative thin-layer chromatographic separation and subsequent gas chromatographic-mass spectrometric analysis of monoacylglycerols derived from butter oil by fungal degradation.

A semi-micro method has been developed using preparative thin-layer chromatography (TLC) to separate acylglycerols for the subsequent analysis by gas chromatography-mass spectrometry (GC-MS). Monoacylglycerols (MAGs) were formed from butter oil by fungal degradation with Penicillium roquefortii. Total lipids were extracted with hexane-2-propanol (3:2, v/v) and separated on silica gel preparative TLC plates with fluorescence indicator (Merck). The plates were developed in hexane-diethyl ether-formic acid (80:20:2, v/v). Lipid bands were detected under UV light or with iodine vapour, removed and then extracted with hexane-2-propanol (3:2, v/v). The MAG band (RF 0.03) was silylated into trimethylsilyl (TMS) ethers. Structures and composition of MAG-TMS ethers were analysed by GC and GC-MS. Formation of characteristic ions for the identification of sn-1(3)- and sn-2-MAG isomers was discussed. The method is simple, inexpensive and powerful for the separation and analysis of relatively small amounts of MAGs (0.2-5.0 mg) formed from fungal degradation.

Butter↗
PubMedDate not supplied

Results of an "emergency quality control study" as confirmation of a PCDD/PCDF-contamination of milk and butter samples.

Elevated PCDD/F levels in four butter samples and one milk sample had to be confirmed under considerable time pressure. These samples should demonstrate a raising dioxin contamination in different regions of Germany caused by the use of Brazilian citrus pulp as feedstuff. Above all, the increase of 2,3,7,8-TCDD and 1,2,3,7,8-PeCDD had to be confirmed. Thus, an "emergency quality control study" was performed including five laboratories from the official food control in Germany. The results had to be reported about two to three weeks after the first announcement of the samples (including time for shipment). The five laboratories applied different extraction and clean-up methods, used different GC-columns and GC/MS-equipment and different standard solutions. The results are in a good agreement. Slightly different results for most individual congeners were of minor importance. A difference was observed only in the 2,3,7,8-TCDF content of one laboratory which was not relevant for the evaluation of the increase of the dioxin contamination in milk and dairy products. The laboratory's individual methods proved to give correct results even under a very tight schedule.

Animal Feed↗
PubMed1999

Phospholipid fatty acid composition and protein kinase C activity in the large intestine of rats fed on butter and coconut-oil diets.

Protein kinase C (PKC) has been proposed to play an important role in the aetiology of colon cancer. Therefore, we investigated whether the amount and type of saturated fat could affect colonic PKC activity by modifying either mucosal phospholipid fatty acid composition or faecal diacylglycerol production. Male Wistar rats (n 13 per group) were fed on diets containing butter or coconut oil at energy levels of 10% and 43% for 4 weeks. The control group received a low-fat diet providing 10% of energy from sunflowerseed oil. PKC activity was higher in the distal than the proximal colon but the quantity or type of fat did not alter PKC activity in either region of the colon. Saturated fats caused moderate changes in the fatty acid composition of caecal phospholipids, which were more obvious in the phosphatidylethanolamine than in the phosphatidylcholine fraction. A significant correlation was found between fatty acid composition of phosphatidylcholine and membrane PKC activity. In particular, there was a positive correlation between the proportion of saturated 14:0 and 18:0 and increased PKC activity while unsaturated 18:2n-6, 20:4n-6 and 16:1n-7 were inversely correlated with PKC activity. No relationship was found between phosphatidylethanolamine fatty acids and PKC activity. Concentration of faecal diacylglycerol was not affected by the diet. Overall the data suggest that diets high in saturated fat may not alter colonic PKC activity to a significant extent.

Analysis of Variance↗
PubMed1995

Verotoxinogenic Citrobacter freundii associated with severe gastroenteritis and cases of haemolytic uraemic syndrome in a nursery school: green butter as the infection source.

A summer outbreak of severe gastroenteritis followed by haemolytic uraemic syndrome (HUS) and thrombotic thrombocytopenic purpura in a nursery school and kindergarten is described. Sandwiches prepared with green butter made with contaminated parsley were the likely vehicle of infection. The parsley originated from an organic garden in which manure of pig origin was used instead of artificial fertilizers. Clonally identical verotoxinogenic Citrobacter freundii were found as causative agents of HUS and gastroenteritis and were also detected on the parsley.

Adult↗
PubMed1989

Analysis of butter fat triacylglycerols by supercritical fluid chromatography/electron impact mass spectrometry.

Triacylglycerols (TAGs) from butter fat isolated by solvent extraction were analyzed by use of a capillary column supercritical fluid chromatograph (SFC) combined with a flame ionization detector or a double focusing mass spectrometer. The chromatographic separation was achieved by using a dimethyldiphenylpolysiloxane phase (DB-5) to bundle up the TAGs with the same carbon number. The ratio of TAGs with varying degree of unsaturation in each SFC peak was determined by using the selected ion monitoring of the molecular ions with electron impact mode. The discrimination between the fatty acids at the position sn-2 and positions sn-1/3 in a triacylglycerol molecule was demonstrated by monitoring the ions [M - RCO2CH2]+ from reference compounds.

Butter↗
PubMed2006

Inverse gas chromatographic evaluation of the influence of soy protein on the binding of selected butter flavor compounds in a wheat soda cracker system.

Binding of selected volatile butter flavor compounds to wheat vs soy-containing crackers was studied by inverse gas chromatography (IGC), sensory evaluation, and equilibrium sorption measurements. IGC data showed greater binding of gamma-butyrolactone and butyric acid to both types of crackers than either diacetyl or hexanal, possibly due to the involvement of stronger binding forces such as hydrogen bonding and even ionic forces in the case of butyric acid. The presence of soy proteins did not affect binding of diacetyl and hexanal but increased binding of strongly interacting compounds gamma-butyrolactone and especially butyric acid, probably through enhanced matrix polarity. In agreement with the IGC data, sensory evaluation results showed that the headspace aroma intensities were similar between the two diacetyl-flavored crackers, while they significantly differed between the butyric acid-flavored crackers. In addition, equilibrium sorption measurement data showed that binding of butyric acid was higher in the soy-containing cracker, but sorption of diacetyl to the two crackers did not significantly differ.

4-Butyrolactone↗
PubMed1999

Food groups, oils and butter, and cancer of the oral cavity and pharynx.

To elucidate the role of dietary habits, a study was carried out in 1992-1997 in the province of Pordenone in Northeastern Italy, and those of Rome and Latina in central Italy. Cases were 512 men and 86 women with cancer of the oral cavity and pharynx (lip, salivary glands and nasopharynx excluded) and controls were 1008 men and 483 women who had been admitted to local hospitals for a broad range of acute non-neoplastic conditions. The validated dietary section of the questionnaire included 78 foods or recipes and ten questions on fat intake patterns. After allowance for education, smoking, alcohol and total energy intake, significant trends of increasing risk with increasing intake emerged for soups, eggs, processed meats, cakes and desserts, and butter. Risk was approximately halved in the highest compared to the lowest intake quintile for coffee and tea, white bread, poultry, fish, raw and cooked vegetables, citrus fruit, and olive oil. The inverse association with oils, especially olive oil, was only slightly attenuated by allowance for vegetable intake. Thus, frequent consumption of vegetables, citrus fruit, fish and vegetable oils were the major features of a low-risk diet for cancer of the oral cavity and pharynx.

Adult↗
PubMed2001

Cholesterol-lowering effects of plant sterol esters and non-esterified stanols in margarine, butter and low-fat foods.

OBJECTIVES: To determine the efficacy on plasma cholesterol-lowering of plant sterol esters or non-esterified stanols eaten within low-fat foods as well as margarine. DESIGN: Randomised, controlled, single-blind study with sterol esters and non-esterified plant stanols provided in breakfast cereal, bread and spreads. Study 1 comprised 12 weeks during which sterol esters (2.4 g) and stanol (2.4 g)-containing foods were eaten during 4 week test periods of cross-over design following a 4 week control food period. In Study 2, in a random order cross-over design, a 50% dairy fat spread with or without 2.4 g sterol esters daily was tested. SUBJECTS: Hypercholesterolaemic subjects; 22 in study 1 and 15 in study 2. MAIN OUTCOME MEASURES: Plasma lipids, plasma sterols, plasma carotenoids and tocopherols. RESULTS: Study 1-median LDL cholesterol was reduced by the sterol esters (-13.6%; P<0.001 by ANOVA on ranks; P<0.05 by pairwise comparison) and by stanols (-8.3%; P=0.003, ANOVA and <0.05 pairwise comparison). With sterol esters plasma plant sterol levels rose (35% for sitosterol, 51% for campesterol; P<0.001); plasma lathosterol rose 20% (P=0.03), indicating compensatory increased cholesterol synthesis. With stanols, plasma sitosterol fell 22% (P=0.004), indicating less cholesterol absorption. None of the four carotenoids measured in plasma changed significantly. In study 2, median LDL cholesterol rose 6.5% with dairy spread and fell 12.2% with the sitosterol ester fortified spread (P=0.03 ANOVA and <5% pairwise comparison). CONCLUSION: 1. Plant sterol esters and non-esterified stanols, two-thirds of which were incorporated into low-fat foods, contributed effectively to LDL cholesterol lowering, extending the range of potential foods. 2. The LDL cholesterol-raising effect of butter fat could be countered by including sterol esters. 3. Plasma carotenoids and tocopherols were not reduced in this study. SPONSORSHIP: Meadow Lea Foods, Australia.

Adult↗
PubMed2002

Use of polarography as a quality-control method for determining diacetyl in citrus and vegetable juices, yoghurt and butter.

The determination of diacetyl permits the detection of microbial growth in the processing of citrus fruit before the appearance of other organoleptic, chemical or microbiological changes. It also makes it possible to detect a break in the cold chain during distribution and sale. The study proposed a polarographic method for the determination of diacetyl that allowed routine analysis with the aim of detecting possible contamination in the citrus juice manufacturing chain (orange and orange-carrot). The analytical performance of the method in terms of a linearity from 0 to 960 microg ml(-1), a recovery of 97 to 98%, a precision of 3.2 to 4.8%, and a sensitivity of 0.2 ng ml(-1) for juices indicated the robustness of the method. The same method was also applied to butter and yoghurt with detection limits of and 0.4 ng g(-1).

Beverages↗
PubMedDate not supplied

Determination of residues of deltamethrin in milk and butter.

A method is described for the determination of deltamethrin, particularly in mild and dairy products. Residues and fat were co-extracted with acetone and light petroleum, partitioned with acetonitrile-methylene chloride and centrifuged (-10 degrees C). The extract was purified by gel permeation chromatography. A Florisil clean-up method was tested but did not seem effective enough. Analysis was performed by gas-liquid chromatography with a 63Ni electron-capture detector on 3% SE-30 using a short column (40 cm). Confirmation was effected by gas chromatography-mass spectrometry with an SE-30 capillary column (10 m). Recoveries from fortified samples ranged from 72 to 88% for milk spiked with 0.06 ppm and butter spiked with 2 ppm and was 94% for milk spiked with 0.016 ppm of deltamethrin.

Animals↗
PubMed1964

HUMAN BLOOD GROUP A; SPECIFIC AGGLUTININ OF THE BUTTER CLAM SAXIDOMUS GIGANTEUS.

Saline extracts of the butter clam Saxidomus giganteus specifically agglutinated human red blood cells of phenotypes A(1) and A(1)B. The agglutinin was completely absorbed by A(1) and A(1)B cells, partially absorbed by A(2) cells, and unaffected by B and O cells. Of 21 sugars tested, only N-acetyl-d-galactoseamine and N-acetyl-d-glucoseamine inhibited the agglutinin.

ABO Blood-Group System↗
PubMed2005

Identification of novel decenoic acids in heated butter.

Novel decenoic acids such as (E)-4-decenoic acid and (E)- and (Z)-5-,6-decenoic acid were detected as minor components in heated butter using GC and GC/MS. The formation mechanism of these novel decenoic acids is discussed on the basis of the result of the reaction of delta-decalactone with active clay in a model experiment.

Aluminum Silicates↗
PubMed2001

Lipolysis of butter oil by immobilized lamb pregastric esterase: I. Uniresponse kinetics-pH and temperature effects.

Lamb pregastric esterase, immobilized by physical adsorption on microporous polypropylene in a hollow fiber reactor, has been employed to effect the continuous hydrolysis of the triglycerides in butter oil. Experimental data were obtained at temperatures from 35 to 45 degrees C and pH values from 5.5 to 6.5. The overall rate of hydrolysis was fastest at 40 degrees C and a pH of 6.0. Nonlinear regression methods were employed to determine the kinetic parameters of rate expressions based on a generic Ping-Pong Bi Bi mechanism. The best nonlinear fit of the data was consistent with a mechanism that assumes that acylation of the enzyme is the rate-limiting step in the hydrolysis reaction.

Animals↗
PubMed2001

A comparative study on the beneficial effects of garlic (Allium sativum Linn), amla (Emblica Officinalis Gaertn)and onion (Allium cepa Linn) on the hyperlipidemia induced by butter fat and beef fat in rats.

Three months feeding of butter fat (BUF) and beef (BF) separately as components of diet at a level of 21% by weight for albino rats, significantly raised their serum and tissue lipids, lipid peroxidation and activities of certain enzymes. BUF was found to be more atherogenic than BF. On incorporation of 5% garlic, amla or onion separately in the above diets, each of them ameliorated the deleterious effects of the animal fats. A higher hyperlipidemic effect of BUF as compared to that of BF may be due to the fact that the ratio of unsaturated to saturated fats is lower for the former (0.56) than for the latter (0.75) and also that the former is richer in cholesterol content than the latter. The order of the curative effects of the vegetables are garlic>amla>onion. The better hypolipidemic effects and correction of elevated levels of certain enzymes shown by garlic and amla may be due to the facts that they contain comparatively better active principles than that found in onions.

Animals↗