Hostname: page-component-78c5997874-v9fdk Total loading time: 0 Render date: 2024-11-09T05:59:29.840Z Has data issue: false hasContentIssue false
  • English
  • Français

Effect of flaxseed lignans added to milk or fed to cows on oxidative degradation of dairy beverages enriched with polyunsaturated fatty acids

Published online by Cambridge University Press:  10 January 2011

Paula T Matumoto-Pintro ,
Hélène V Petit ,
Hélène J Giroux ,
Cristiano Côrtes ,
Nathalie Gagnon  and
Michel Britten
Paula T Matumoto-Pintro
Affiliation:
Departamento de Agronomia, Universidade Estadual de Maringá, Avenida Colombo 5790, Maringá, Paraná, 87020-900, Brazil
Hélène V Petit
Affiliation:
Dairy and Swine Research and Development Centre, Agriculture and Agri-Food Canada, P. O. Box 90, Stn Lennoxville, Sherbrooke, QC J1M 1Z3, Canada
Hélène J Giroux
Affiliation:
Food Research and Development Centre, Agriculture and Agri-Food Canada, 3600 Casavant Boulevard West, Saint-Hyacinthe, QC J2S 8E3, Canada
Cristiano Côrtes
Affiliation:
Dairy and Swine Research and Development Centre, Agriculture and Agri-Food Canada, P. O. Box 90, Stn Lennoxville, Sherbrooke, QC J1M 1Z3, Canada
Nathalie Gagnon
Affiliation:
Dairy and Swine Research and Development Centre, Agriculture and Agri-Food Canada, P. O. Box 90, Stn Lennoxville, Sherbrooke, QC J1M 1Z3, Canada
Michel Britten*
Affiliation:
Food Research and Development Centre, Agriculture and Agri-Food Canada, 3600 Casavant Boulevard West, Saint-Hyacinthe, QC J2S 8E3, Canada
*
*For correspondence; e-mail: michel.britten@agr.gc.ca
Get access Rights & Permissions [Opens in a new window]

Abstract

Nutritional value is a priority in new product development. Using vegetable or marine oils, rich in polyunsaturated fatty acids, in dairy beverage formulations is an option to provide the consumers with healthier products. However, these formulations are prone to oxidation, which is responsible for rapid flavour degradation and the development of potentially toxic reaction products during storage. Flaxseed lignans, secoisolariciresinol diglucoside (SDG), and its mammalian metabolites have antioxidant activity and could be used in beverage formulations to prevent oxidation. Commercially available SDG extract was added to the formulation of dairy beverages enriched with flaxseed oil. As an alternative approach, dairy beverages were produced from milk naturally rich in SDG metabolites obtained through the alteration of cow diet. Resistance to oxidation was determined from the kinetics of hexanal and propanal production during heat and light exposure treatments. Increasing SDG concentration in dairy beverage slightly reduced redox potential but had no effect on oxygen consumption during oxidation treatments. The presence of SDG in dairy beverage significantly improved resistance to heat- and light-induced oxidation. However, purified enterolactone, a mammalian metabolite from SDG, prevented oxidation at much lower concentrations. The use of milk from dairy cow fed flaxseed meal did not improve resistance to oxidation in dairy beverage. Enterolactone concentration in milk was increased by the experimental diet but it remained too low to observe any significant effect on dairy beverage oxidation.

Keywords

secoisolariciresinol diglucosideenterolactoneflaxseed oillipid oxidation
Type
Research Article
Information
Journal of Dairy Research , Volume 78 , Issue 1 , February 2011 , pp. 111 - 117
Copyright
Copyright © Proprietors of Journal of Dairy Research 2010

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Adlercreutz, H, Mazur, W, Bartels, P, Elomaa, V-V, Watanabe, S, Wähälä, K, Landström, M, Lundin, E, Bergh, A, Damber, J-E, Åman, P, Widmark, A, Johansson, A, Zhang, J-X & Hallmans, G 2000 Phytoestrogens and Prostate Disease. The Journal of Nutrition 130 658S–659SCrossRefGoogle ScholarPubMed
Bloedon, LT & Szapary, PO 2004 Flaxseed and Cardiovascular Risk. Nutrition Reviews 62 18–27CrossRefGoogle ScholarPubMed
Bravo, L 1998 Polyphenols: chemistry, dietary sources, metabolism, and nutritional significance. Nutrition Reviews 56 317–333CrossRefGoogle ScholarPubMed
Brown, J, Khodr, H, Hider, R & Rice-Evans, C 1998 Structural dependence of flavonoid interaction with Cu2+ ions: implications for their antioxidant properties. Biochemical Journal 330 1173–1178CrossRefGoogle ScholarPubMed
Calligaris, S, Manzocco, L, Anese, M & Nicoli, MC 2004 Effect of heat-treatment on the antioxidant and pro-oxidant activity of milk. International Dairy Journal 14 421–427CrossRefGoogle Scholar
Eeckhaut, E, Struijs, K, Possemiers, S, Vincken, J-P, De Keukeleire, D & Verstraete, W 2008 Metabolism of the lignan macromolecule into enterolignans in the gastrointestinal lumen as determined in the simulator of the human intestinal microbial ecosystem. Journal of Agricultural and Food Chemistry 56 4806–4812CrossRefGoogle ScholarPubMed
Fink, R & Kessler, HG 1986 Reaction kinetics evaluation of the oxidative changes in stored UHT milk. Milkwissenschaft 41 90–94Google Scholar
Frankel, EN 2005 Lipid Oxidation. 2nd Edn University of California, USA, The Oily Press Lipid Library 486pCrossRefGoogle Scholar
Gagnon, N, Côrtes, C, da Silva, D, Kazama, R, Benchaar, C, dos Santos, G, Zeoula, L & Petit, HV 2009a Ruminal metabolism of flaxseed (Linum usitatissimum) lignans to the mammalian lignan enterolactone and its concentration in ruminal fluid, plasma, urine and milk of dairy cows. British Journal of Nutrition 102(7):1015–23CrossRefGoogle Scholar
Gagnon, N, Côrtes, C & Petit, HV 2009b Weekly excretion of the mammalian lignan enterolactone in milk of dairy cows fed flaxseed meal. Journal of Dairy Research 76(4):455–8CrossRefGoogle ScholarPubMed
Giroux, H, Acteau, G, Sabik, H & Britten, M 2008 Influence of dissolved gases and heat treatments on the oxidative degradation of polyunsaturated fatty acids enriched dairy beverage. Journal of Agricultural and Food Chemistry 56 5710–5716CrossRefGoogle ScholarPubMed
Johnsson, P, Peerlamp, N, Kamal-Eldin, A, Andersson, RE, Andersson, R, Lundgren, LN & Åman, P 2002 Polymeric fractions containing phenol glucosides in flaxseed. Food Chemistry 76 207–212CrossRefGoogle Scholar
Kitts, DD, Yuan, YV, Wijewickreme, AN & Thompson, LU 1999 Antioxidant activity of the flaxseed lignan secoisolariciresinol diglycoside and its mammalian lignan metabolites enterodiol and enterolactone. Molecular and Cellular Biochemistry 202 91–100CrossRefGoogle ScholarPubMed
Madsen, HL & Bertelsen, G 1995 Spices as antioxidants. Trends in Food Science & Technology 6 271–277CrossRefGoogle Scholar
Nicoli, MC, Toniolo, R & Anese, M 2004 Relationship between redox potential and chain-breading activity of model systems and food. Food Chemistry 88 79–83CrossRefGoogle Scholar
Petit, HV & Gagnon, N 2009 Milk concentrations of the mammalian lignans enterolactone and enterodiol, milk production, and whole tract digestibility of dairy cows fed diets containing different concentrations of flaxseed meal. Animal Feed Science and Technology 152 103–111CrossRefGoogle Scholar
Prasad, K 2000 Antioxidant activity of secoisolariciresinol diglycoside derived metabolites, secoisolariciresinol, enterodiol, and enterolactone. International Journal of Angiology 9 220–225CrossRefGoogle Scholar
Sindhu, JS & Roy, NK 1974 Oxidation–reduction potential of buffalo milk and factors influencing it. Milchwissenschaft 29 9–13Google Scholar
Stopper, H, Schmitt, E & Kobras, K 2005 Genotoxicity of phytoestrogens. Mutation Research 574 139–155CrossRefGoogle ScholarPubMed
Thompson, LU, Robb, P, Serraino, M & Cheung, F 1991 Mammalian lignan production from various foods. Nutrition and Cancer 16 43–52CrossRefGoogle ScholarPubMed
Vanharanta, M, Voutilainen, S, Lakka, TA, Van der Lee, M, Adlercreutz, H & Salonen, JT 1999 Risk of acute coronary events according to serum concentrations of enterolactone: a prospective population-based case-control study. The Lancet 354 2112–2115CrossRefGoogle ScholarPubMed
Walstra, P & Jenness, R 1984 Heating. In Dairy Chemistry and Physics, 162–248 Wiley: New YorkGoogle Scholar