Premium
Anti‐mutagenic Properties of Mono‐ and Dienoic Acid Biohydrogenation Products from Beef Fat
Author(s) -
Visvalingam Jeyachchandran,
Vahmani Payam,
Rolland David C.,
Dugan Michael E. R.,
Yang Xianqin
Publication year - 2017
Publication title -
lipids
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.601
H-Index - 120
eISSN - 1558-9307
pISSN - 0024-4201
DOI - 10.1007/s11745-017-4267-9
Subject(s) - vaccenic acid , elaidic acid , oleic acid , linoleic acid , chemistry , conjugated linoleic acid , ames test , fatty acid , food science , clinical chemistry , organic chemistry , biochemistry , biology , bacteria , salmonella , genetics
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/ t 13‐ t 14‐18:1 ( t 11,13,14‐Frac), t 10‐18:1 ( t 10‐Frac)] and dienoic fatty acids [linoleic acid, conjugated linoleic isomers cis ( c )9, t 11‐18:2 and t 10, c 12‐18:2, and a mixed beef dienoic fatty acid fraction high in c 9, t 13‐/ t 8, c 12/ t 11 c 15‐18:2 (MD)]. Significantly higher anti‐mutagenic effects of oleic acid, vaccenic acid, t 11, 13, 14‐Frac, and t 10‐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.