Search PubMed⌕ Search

SEARCH · Search PubMed

Results for “Butter”

Search indexed PubMed citations on genomics, clinical trials, systematic reviews and public health. Explore titles, authors and supplied subject terms, then open the PubMed record.

Quote a phrase for an exact phrase match. Source license links do not imply unrestricted reuse.

At least 163 records · Page 9Linked to original sources
PubMed1998

Postprandial effects of an oleic acid-rich oil compared with butter on clotting factor VII and fibrinolysis in healthy men.

BACKGROUND: Factor VII coagulant activity (FVII:c) is associated with an increased risk of fatal ischemic heart disease, is correlated with plasma triacylglycerol concentration, and increases after a meal rich in long-chain fatty acids. OBJECTIVE: We planned to compare effects of meals rich in oleate and butter fat with those of a low-fat meal on FVII:c and fibrinolytic activity. DESIGN: A crossover design was used to compare the postprandial effects on coagulant and fibrinolytic activities in 12 men of 3 high-fat (95 g) meals--high oleate, butter, and oleate + medium-chain triacylglycerols (oleate+MCT)--with an isoenergetic low-fat meal (18 g MCT). The oleate+MCT blend was used to mimic the ratio of long-chain to shorter-chain fatty acids in butter. RESULTS: Neither the amount nor type of fat consumed influenced plasminogen activator inhibitor 1 or t-plasminogen activator activities or D-dimer concentration. FVII:c increased by 12.5% (95% CI: 4.6%, 20.5%) after the high-fat meals at 3 h and by 6.7% (95% CI: 1.6%, 11.7%) at 7 h and changed 7 h after the low-fat meal by -14.3% (95% CI: -3.3%, -25.4%). The responses to the high-fat meals did not differ. Measurements of activated FVII (FVIIa), FVII zymogen, and activated FXII (FXIIa) concentrations made after the low-fat and high-oleate meals showed a significant increase in FVIIa only after the high-oleate meal. CONCLUSIONS: The results of this study confirm that FVII:c falls after a low-fat meal and suggests that postprandial activation of FVII occurs rapidly after a fat-rich meal without involving an increase in FXIIa.

Adolescent↗
PubMed2004

Butter and walnuts, but not olive oil, elicit postprandial activation of nuclear transcription factor kappaB in peripheral blood mononuclear cells from healthy men.

BACKGROUND: Nuclear transcription factor kappaB (NF-kappaB) plays an important role in atherosclerosis by modulating gene expression. Postprandial lipemia has been correlated with an increase in NF-kappaB activation in vascular cells and it is associated with an increase in postprandial triacylglycerol-rich lipoproteins, which are involved in the development of atherosclerotic plaque. OBJECTIVE: The objective of this study was to determine the effect of the intakes of 3 different foods with different fat compositions on the postprandial activation of monocyte NF-kappaB. DESIGN: Eight healthy men followed a 4-wk baseline diet and then consumed 3 fat-load meals consisting of 1 g fat/kg body wt (65% fat) according to a randomized crossover design. Each meal had a different fatty acid composition, and the consumption of each meal was separated by 1 wk. The compositions of the 3 test meals were as follows: olive oil meal [22% saturated fatty acids (SFAs), 38% monounsaturated fatty acids (MUFAs), 4% polyunsaturated fatty acids (PUFAs), and 0.7% alpha-linolenic acid], butter meal (38% SFAs, 22% MUFAs, 4% PUFAs, and 0.7% alpha-linolenic acid), and walnut meal (20% SFAs, 24% MUFAs, 16% PUFAs, and 4% alpha-linolenic acid). RESULTS: Ingestion of the olive oil meal did not elicit NF-kappaB activation compared with ingestion of either the butter meal at 3 h (P <0.05) or the walnut meal at 9 h (P <0.05). There was no significant difference in the postprandial triacylglycerol response between the 3 meals. CONCLUSIONS: Consumption of an olive oil-enriched meal does not activate NF-kappaB in monocytes as do butter and walnut-enriched meals. This effect could enhance the cardioprotective effect of olive oil-enriched diets.

Arteriosclerosis↗
PubMed1996

Effect on lipoprotein profile of replacing butter with margarine in a low fat diet: randomised crossover study with hypercholesterolaemic subjects.

OBJECTIVE: To examine the effect on lipid and lipoprotein concentrations when butter or an unsaturated margarine is used for cooking or spreading in a reduced fat diet. DESIGN: Randomised crossover study with two intervention periods of six weeks' duration separated by a five week washout. SETTING: Community setting in New Zealand. SUBJECTS: 49 volunteers with polygenic hypercholesterolaemia and baseline total cholesterol concentration in the range 5.5-7.9 mmol/l. MAIN OUTCOME MEASURES: Concentrations of total and low density lipoprotein, Lp(a) lipoprotein, high density lipoprotein, apolipoprotein B 100, and apolipoprotein A I. RESULTS: Concentrations of low density lipoprotein cholesterol and apolipoprotein B were about 10% lower with margarine than with butter. Lp(a) lipoprotein and high density lipoprotein cholesterol concentrations were similar with the two diets. CONCLUSION: Despite concerns about adverse effects on lipoproteins of trans fatty acids in margarines, the use of unsaturated margarine rather than butter by hypercholesterolaemic people is associated with a lipoprotein profile that would be expected to reduce cardiovascular risk.

Apolipoprotein A-I↗
PubMed1996

Use of continuous culture to screen for lipase-producing microorganisms and interesterification of butter fat by lipase isolates.

The continuous cultivation technique was used to investigate the screening for lipase-producing microorganisms from four commercial starters suitable for the degradation of domestic wastes. Using this technique, three strains of lipase-producing bacteria were isolated and identified: Pantoea agglomerans (BB96CC1, BB168CC2) and Pseudomonas fluorescens (BW96CC1). In addition, butter fat induced more lipase production when present in the growth medium. Interesterification of butter fat triacylglycerols by enzymatic extracts of the isolated strains of microorganisms resulted in an appreciable interesterification yield, implying that hydrolysis was suppressed and interesterification of butter fat triacylglycerols was maximized in a microemulsion free-cosurfactant system.

Biodegradation, Environmental↗
PubMed1988

Effect of a butter-rich diet on murine frostbite.

A simple reproducible, humane model for producing frostbite in rodents is desirable. We have developed such a model and have investigated the effects of a butter-rich diet on severe cold injury. Mice (25 +/- 2 g) were randomly divided into two groups (n = 10). One group was given a standard rodent diet and the other group a butter-enriched (25%) rodent diet for 1 month. Under pentobarbital sodium anesthesia the mice were placed in a plastic funnel with the stem removed so that the entire tail protruded. The tails were submerged in a freezing solution (-18 degrees C) for 8 min. The mice received no further treatment. Tail lengths were measured 2 weeks after freezing to determine the amount of tail surviving from cold injury after autoamputation. Mean tail lengths (cm +/- SD) for the two groups were as follows: butter-rich diet, 4.3 +/- 1.8; standard diet, 7.3 +/- 2.0 (P less than 0.002). A high saturated-fat diet has a deleterious effect in murine frostbite. This simple model can be employed to test various modalities in the treatment of frostbite.

Animals↗
PubMed2001

Composition and flavor of milk and butter from cows fed fish oil, extruded soybeans, or their combination.

Milk was collected from eight multiparous Holstein and four multiparous Brown Swiss cows that were distributed into four groups and arranged in a randomized complete block design with four 4-wk periods. The four treatments included a control diet of a 50:50 ratio of forage-to-concentrate; a fish oil diet of the control diet with 2% (on dry matter basis) added fat from menhaden fish oil; a fish oil with extruded soybean diet of the control diet with 1% (on dry matter basis) added fat from menhaden fish oil and 1% (on dry matter basis) added fat from extruded soybeans; and an extruded soybean diet of the control diet with 2% (on dry matter basis) added fat from extruded soybeans. Milk from cows fed control, fish oil, fish oil with extruded soybean, and extruded soybean diets contained 3.31, 2.58, 2.94, and 3.47% fat, respectively. Concentrations of conjugated linoleic acid in milk were highest in the fish oil (2.30 g/100 g of fatty acids) and fish oil with extruded soybean (2.17 g/100 g of fatty acids) diets compared with the control (0.56 g/100 g fatty acids) diet. Milk, cream, butter, and buttermilk from the fish oil, fish oil with extruded soybean, and extruded soybean diets had higher concentrations of transvaccenic acid and unsaturated fatty acids compared with the controls. Butter made from the extruded soybean diet was softest compared with all treatments. An experienced sensory panel found no flavor differences in milks or butters.

Animal Feed↗
PubMed1988

Morphological evaluation of the atherogenicity of corn oil, hydrogenated corn oil, and butter fat in quail.

The atherogenicity of corn oil, hydrogenated corn oil, and butter fat was studied using 57 fourty-day-old male Japanese quails. The animals were fed one of the following diets: basal diet, basal diet with corn oil plus cholesterol, basal diet with hydrogenated corn oil plus cholesterol, or basal diet with butter fat plus cholesterol. Each atherogenic diet contained 15% fat and 2% cholesterol. Marked hypercholesterolemia developed in all fat-fed groups after 3 weeks or 3 months, but no significant difference was seen among the groups. The degree of the luminal narrowing of the ascending aorta and brachiocephalic arteries was highest in the corn oil group and lowest in the hydrogenated fat group. Ultrastructurally, all the fat-fed groups showed similar cellular changes in their aortic lesions. The major cell type of the thickened intima was fibroblast-like cells with or without lipid droplets. Immunohistochemical studies disclosed that alpha-1-antichymotrypsin was strongly positive for fibroblast-like cells in the thickened intima, whereas it was negative for those in the tunica media of the ascending aorta and its branches. These data suggest that hydrogenated corn oil has a less potent stimulating effect on the thickening of the arterial intima than corn oil and butter fat.

Animals↗
PubMed1965

SIMULTANEOUS MEASUREMENT OF D-XYLOSE AND BUTTER-FAT ABSORPTION USING MICROMETHODS.

Most intestinal absorption tests require collections of stool or urine. Measuring the five-hour urinary excretion of D-xylose presents difficulties in very young subjects; catheterization may be required for accurate collections, and xylose excretion may depend on the volume of urine excreted during the test.In this study, D-xylose absorption was measured by the blood tolerance curve, and the determination of D-xylose concentration in whole blood was adapted to a microtechnique. Butter-fat absorption was determined by the timed change in serum turbidity after an oral dose of 0.5 g. butter-fat/kg. (as 15% cream). It was possible to administer the D-xylose (1.1 g./kg.) and butter-fat together without significant interference by either substance with absorption of the other. Both determinations could then be performed on capillary blood samples obtained by finger-prick at timed intervals. Results in normal subjects and in malabsorptive states indicate that the method provides a valuable screening procedure and a useful measure of progress during therapy.

Biometry↗
PubMedDate not supplied

Preparation of peanut butter suspension for determination of peanuts using enzyme-linked immunoassay kits.

Peanuts are one of the 8 most common allergenic foods and a large proportion of peanut-allergic individuals have severe reactions, some to minimal exposure. Specific protein constituents in the peanuts are the cause of the allergic reactions in sensitized individuals who ingest the peanuts. To avoid accidental ingestion of peanut-contaminated food, methods of analysis for the determination of the allergenic proteins in foods are important tools. Such methods could help identify foods inadvertently contaminated with peanuts, thereby reducing the incidence of allergic reactions to peanuts. Commercial immunoassay kits are available but need study for method performance, which requires reference materials for within- and between-laboratory validations. In this study, National Institute of Standards and Technology Standard Reference Material 2387 peanut butter was used. A polytron homogenizer was used to prepare a homogenous aqueous Peanut Butter suspension for the evaluation of method performance of some commercially available immunoassay kits such as Veratox for Peanut Allergen Test (Neogen Corp.), Ridascreen Peanut (R-Biopharm GmbH), and Bio-Kit Peanut Protein Assay Kit (Tepnel). Each gram of the aqueous peanut butter suspension contained 20 mg carboxymethylcellulose sodium salt, 643 microg peanut, 0.5 mg thimerosal, and 2.5 mg bovine serum albumin. The suspension was homogenous, stable, reproducible, and applicable for adding to ice cream, cookies, breakfast cereals, and chocolate for recovery studies at spike levels ranging from 12 to 90 microg/g.

Arachis↗
PubMed1992

Differential effect of unsaturated oils and butter on blood glucose and insulin response to carbohydrate in normal volunteers.

Plasma glucose and insulin responses were monitored in normal volunteers after a standard carbohydrate meal with unsaturated oils (olive and corn oil, in identical volumes) or butter. Both unsaturated oils almost totally blunted the glycaemic response; butter, instead, only delayed the plasma glucose rise, without significantly changing the area under the curve. The insulin rise was essentially unaffected by the three experimental meals, only a slight delay in the peak being observed with no differences between unsaturated oils and butter. These findings support previous data indicating reduced glucose levels after prolonged administration of olive oil, and reduced glycaemic response, in the absence of clear-cut insulin changes, differentiates unsaturated oils from indigestible fibres; it may be linked to an altered polysaccharide handling at the intestinal level.

Adult↗
PubMed2005

Monitoring of some organochlorine pesticide residues of butter in Konya, Turkey.

Some organochlorine pesticide residues were investigated in the samples of all local commercial butter brands sold in the supermarket in Konya (Turkey). Some of the samples were found to have the DDT complex (DDT, DDD, DDE and isomers), total HCH complex (alpha-HCH, beta-HCH, gamma-HCH), aldrin, dieldrin and endosulfan (I and II). Nearly 94% of the butter samples were found to be contaminated. Endrin and heptachlorine were detected in three and two samples, respectively, while 87% of samples were contaminated by one or more HCH isomers. 78% of the organochlorine pesticide was DDT and/or its metabolites. These results confirmed that butters sold in Konya presented organochlorine pesticide residues indicating a human exposure.

Butter↗
PubMedDate not supplied

Organochlorine pesticide residues in different Indian cereals, pulses, spices, vegetables, fruits, milk, butter, Deshi ghee, and edible oils.

A total of 244 samples of cereals (wheat flour, rice, and maize), pulses (arhar, moong, gram, lentil, and black gram), spices (turmeric, chili, coriander, and black pepper), vegetables (potato, onion, spinach, cabbage, brinjal, and tomato), fruits (mango, guava, apple, and grape), milk, butter, Deshi ghee, and edible oils (vegetable, mustard, groundnut, and sesame) collected from different cities of Northern Province (Utter Pradesh) were analyzed by gas liquid chromatography for the presence of organochlorine pesticide residues. Residues of hexachlorocyclohexane (HCH) and 2,2-bis(p-chlorophenyl)-1,1,1-trichloroethane (DDT) were detected in about 85% of the total samples of cereals, spices, milk, butter, Deshi ghee, and edible oils analyzed in the present study. However, the residue levels were either very small (less than 0.06 ppm) or not detected at all in pulses, vegetables, and fruits as compared with very high concentrations in wheat flour (4.42 and 0.12 ppm), butter (1.19 and 4.85 ppm), mustard oil (1.26 and 2.42 ppm), Deshi ghee (1.10 and 3.84 ppm), vegetable oil (1.02 and 0.59 ppm), groundnut oil (0.51 and 1.49 ppm), and chili (0.48 and 1.92 ppm). The levels of HCH and DDT residues detected in rice, maize, turmeric, corlander, black pepper, and all the vegetables and fruits were also lower than those found in wheat flour, oil, and fat samples analyzed in the present study. These findings suggest that a restricted and controlled use of such persistent pesticides may be useful for decreasing their contamination levels in different food items.

Animals↗
PubMed1990

Consumption of olive oil, butter, and vegetable oils and coronary heart disease risk factors. The Research Group ATS-RF2 of the Italian National Research Council.

The cross-sectional association between consumption of various fats (eg, butter, olive oil, and vegetable oil) and risk factors for coronary heart disease was analyzed in a sample of 4903 Italian men and women 20 to 59 years of age. The intake of fats was ascertained by an interviewer-administered questionnaire. Increased consumption of butter was associated with significantly higher blood pressure and serum cholesterol and glucose levels for men; in women only the association with glucose reached statistical significance. In both sexes consumption of olive oil and vegetable oil was inversely associated with serum cholesterol and glucose levels and systolic blood pressure. These findings were adjusted for confounding effects of other risk factors for cardiovascular disease. These cross-sectional findings from a large population sample suggest that consumption of butter may detrimentally affect coronary risk factors, while polyunsaturated and monounsaturated fats may be associated with a lower coronary risk profile.

Adult↗
PubMed1978

Comparative effects of canbra oil and butter on lipdemia, vitamin A tolerance and thrombosis factors in man.

In a five-day clinical test, the dietary effects of canbra oil and butter on normal human subjects were studied with special reference to lipid metabolism, clotting times and platelet functions. There was no difference between the canbra oil and butter diets as regard triglyceridemia or clotting times, but cholesterolemia and in vitro platelet aggregation by ADP dropped significantly in subjects fed the canbra oil diet. The platelet count did not change significantly. A possible explanation of these results might to be the difference in the fatty acid composition of canbra oil and butter.

Adolescent↗
PubMedDate not supplied

[Effect of methylcellulose on protein hydrolysis by pepsin in butter cream].

The digestiveability of proteins with pepsin in butter creames, where the source of nutrients formed condensed milk, was studied. It was made certain that in specimens containing a greater proportion of butter the proteins were less susceptible to be assailed. When some of the butter is replaced with methylcellulose for the purpose of reducing the calorific value of the cream there was observed an accelerated proteolysis by comparison with both the traditional specimens and those containing the same amount of fat as the test samples. In the test conditions the slowing down of the fat proteins hydrolysis was not associated with inactivation of pepsin. The cited data support the expediency of using methylcellulose in the confectionary industry.

Butter↗
PubMedDate not supplied

Determination of phytosterols in butter samples by using capillary column gas chromatography.

A positive bias in the gas chromatographic (GC) analysis of butter for beta-sitosterol was discovered when attempting to confirm values by gas chromatography/mass spectrometry (GC/MS). The source of the problem was traced to an interfering material that was not effectively separated by packed column GC. Because capillary columns are known to provide superior separation, they were substituted for packed columns in the assay, and instrument parameters were modified accordingly. A compound with a similar retention time, identified by GC/MS as lanosterol, was separated from beta-sitosterol by the capillary column. The capillary column technique was applied to over 300 butter samples. The results indicate that the method can accurately quantitate beta-sitosterol in butter with no known interferences. The limit of detection for this method is 1 mg/100 g. Recoveries at a level of 3 mg/100 g averaged 98% with a coefficient of variation of 3.45%.

Butter↗
PubMedDate not supplied

Liquid chromatographic method for quantitative determination of free fatty acids in butter.

A liquid chromatographic method has been developed for the determination of free fatty acids in butter. The fatty acids are converted to the p-bromophenacyl esters, via a crown ether-catalyzed reaction, without separation from the other butter components. The esters are separated on a C18-bonded silica column by using an acetonitrile-water solvent gradient and quantitated using the ester of heptadecanoic acid as internal standard. C16 and C18:1 co-elute in the acetonitrile-water system but are separated using an isocratic methanol-acetonitrile-water system. Limits of detection range from 7 ng for butyric acid to 45 ng for linoleic acid. The average coefficient of variation (n = 10) for 10 free fatty acids from a butter was 5.83%.

Acetophenones↗
PubMed1980

Margarine and butter purchases of southern households.

Margarine and butter purchases of 1,061 southern households are reported. These families purchased twelve times as much margarine as butter. Medium-income households, those headed by grammar school-educated persons, households headed by farmers, those with an unemployed homemaker, and white households bought more margarine, on the average, than those in other categories. High-income households and those headed by retired/unemployed persons, on the other hand, generally purchased more butter. In these southern households, margarine purchases would have contributed significantly to "advised" caloric and fat intakes.

Butter↗