Effect of supplementation of curcumin to the diet of buffaloes on the fatty-acid profile of milk and the derivative yoghurt
Keywords:
buffalo milk, Bulgarian yoghurt, fatty acids, CurcuminAbstract
With the aim to study the changes in fatty acids of milk after diet supplementation with Curcumin
and after dairy processing to yoghurt (L. bulgaricus, S. thermophilus), 12 Bulgarian Murrah buffaloes
were assigned in an experiment. A control (n = 6) and experimental (n = 6) group were allotted by the
analogue method, regarding parity, lactation stage, productivity and body condition. The experiment
period was 28 days, in which Curcumin C3 Complex was supplemented at a dose of 50 g per capita
per day. Test samples of milk were taken on Day 0 and Day 29 from each animal, and yoghurt was
produced from the milk pooled per each group per each test day. The individual milk samples and
the yoghurt samples were subjected to lipid analysis. The results showed that, in comparison to the
control group, in the milk from the experimental buffaloes total and individual saturated fatty acids
(SFA) have not changed, which applies also to the yoghurt. There was increased concentration of the
valuable vaccenic acid and total trans-isomers in the raw milk after Curcumin consumption, which is
obliterated after processing to yoghurt. The dominating MUFA, oleic acid, was found constant. Total
PUFA changed similarly in both groups, while total conjugated linoleic acid (CLA) showed to be
negatively affected by Curcumin supplementation, though rumenic acid was improved. The opposite
was apparent in the yoghurt on Day 29 – total CLA compensated and rumenic decreased. The groups
n-6 and n-3 acids showed higher levels in the milk from Day 29 in both groups. Thus the n-6/n-3 was
altered similarly in the two groups, while after dairy processing it was worsened in the control group,
but not in the experimental.
References
Abesinghe, A. M. N. L., Priyashantha, H., Prasanna, P. H. P., Kurukulasuriya, M. S., Ranadheera, C. S., & Vidanarachchi, J. K. (2020). Inclusion of probiotics into fermented buffalo (Bubalus bubalis) milk: an overview of challenges and opportunities. Fermentation, 6(4), 121.
Al-Rubaei, Z. M., Mohammad, T. U., & Ali, L. K. (2014). Effects of local curcumin on oxidative stress and total antioxidant capacity in vivo study. Pak J Biol Sci, 17(12), 1237-1241.
Belury, M. A. (2002). Dietary conjugated linoleic acid in health: physiological effects and mechanisms of action. Annual review of nutrition, 22(1), 505-531.
Cervantes-Valencia, M. E., Alcalá-Canto, Y., Sumano-Lopez, H., Ducoing-Watty, A. M., & Gutierrez-Olvera, L. (2016). Effects of Curcuma longa dietary inclusion against Eimeria spp. in naturally-infected lambs. Small Ruminant Research, 136, 27-35.
Chandan, R. C., & O’Rell, K. R. (2006). Principles of yogurt processing (pp. 195-197). Oxford, England: Blackwell Publishing.
Dave, R. I., Ramaswamy, N., & Baer, R. J. (2002). Changes in fatty acid composition during yogurt processing and their effects on yogurt and probiotic bacteria in milk procured from cows fed different diets. Australian Journal of Dairy Technology, 57(3), 197-202.
Destaillats, F., & Angers, P. (2005). Thermally induced formation of conjugated isomers of linoleic acid. European Journal of Lipid Science and Technology, 107(3), 167-172.
Dilzer, A., & Park, Y. (2012). Implication of conjugated linoleic acid (CLA) in human health. Critical reviews in food science and nutrition, 52(6), 488-513.
Hassan, F. U., Ebeid, H. M., Tang, Z., Li, M., Peng, L., Peng, K., ... & Yang, C. (2020). A Mixed Phytogenic Modulates the Rumen Bacteria Composition and Milk Fatty Acid Profile of Water Buffaloes. Frontiers in veterinary science, 7, 569.
Field, C. J., Blewett, H. H., Proctor, S., & Vine, D. (2009). Human health benefits of vaccenic acid. Applied Physiology, Nutrition, and Metabolism, 34(5), 979-991.
Gazal, M., Valente, M. R., Acosta, B. A., Kaufmann, F. N., Braganhol, E., Lencina, C. L., ... & Kaster, M. P. (2014). Neuroprotective and antioxidant effects of curcumin in a ketamine-induced model of mania in rats. European journal of pharmacology, 724, 132-139.
Gerchev, G., & Mihaylova, G. (2012). Fatty acid content of yogurt produced from the milk of sheep reared in central Balkan mountains. Banat’s Journal of Biotechnology, 3(5), 67-70.
German, J. B. (1999). Butyric acid: a role in cancer prevention. Nutrition Bulletin, 24(4), 203-209.
Givens, D. I., & Shingfield, K. J. (2006). Optimising dairy milk fatty acid composition. In Improving the fat content of foods (pp. 252-280). Woodhead Publishing.
Güler, Z. (2005). Quantification of free fatty acids and flavor characteristics of Kasar cheeses. Journal of Food Lipids, 12(3), 209-221.
Gutiérrez, L. F. (2016). Conjugated linoleic acid in milk and fermented milks: Variation and effects of the technological processes. Vitae, 23(2), 134-145.
Ilieva, Y., Ivanova, S., & Penchev, P. (2020). Fatty-acid composition of buffalo milk under intensive and pasture farming. Journal of Central European Agriculture, 21(4), 722-732.
Islam, M. A., Alam, M. K., Islam, M. N., Khan, M. A. S., Ekeberg, D., Rukke, E. O., & Vegarud, G. E. (2014). Principal milk components in buffalo, holstein cross, indigenous cattle and Red Chittagong Cattle from Bangladesh. Asian-Australasian Journal of Animal Sciences, 27(6), 886-897.
Ivanova, S., & Angelov, L. (2017). Assessment of the content of dietary trans fatty acids and biologically active substances in cow’s milk and white brined cheese. Eurasian Union of Scientists, 42, 18-24.
Ivanova, S., Miteva, D., Nacheva, I., & Tsvetkov, T. (2011). Assessment of the effect of the technological processing and the storage term on the fatty acid composition of buffalo yoghurt. Bulgarian Journal of Agricultural Science, 17, 269-276.
Jaguezeski, A. M., Perin, G., Bottari, N. B., Wagner, R., Fagundes, M. B., Schetinger, M. R. C., ... & Da Silva, A. S. (2018). Addition of curcumin to the diet of dairy sheep improves health, performance and milk quality. Animal Feed Science and Technology, 246, 144-157.
Khan, I. T., Nadeem, M., Imran, M., Asif, M., Khan, M. K., Din, A., & Ullah, R. (2019). Triglyceride, fatty acid profile and antioxidant characteristics of low melting point fractions of Buffalo Milk fat. Lipids in health and disease, 18(1), 1-11.
Lawson, R. E., Moss, A. R., & Givens, D. I. (2001). The role of dairy products in supplying conjugated linoleic acid to man’s diet: a review. Nutrition Research Reviews, 14(1), 153-172.
Lin, T. Y., Lin, C. W., & Lee, C. H. (1999). Conjugated linoleic acid concentration as affected by lactic cultures and added linoleic acid. Food Chemistry, 67(1), 1-5.
Marchiori, M. S., Oliveira, R. C., Souza, C. F., Baldissera, M. D., Ribeiro, Q. M., Wagner, R., ... & da Silva, A. S. (2019). Curcumin in the diet of quail in cold stress improves performance and egg quality. Animal Feed Science and Technology, 254, 114192. https://doi.org/10.1016/j.anifeedsci.2019.05.015.
Marcon, H., Baldissera, M. D., Furlan, V. J., Wagner, R., Alba, D. F., Molosse, V. L., ... & Da Silva, A. S. (2020). Curcumin supplementation positively modulates fatty acid profiles in lamb meat. Small Ruminant Research, 190, 106141. https://doi.org/10.1016/j.smallrumres.2020.106141
Martínez-Monteagudo, S. I., & Saldaña, M. D. (2014). Modeling the retention kinetics of conjugated linoleic acid during high-pressure sterilization of milk. Food Research International, 62, 169-176.
Moio, L., Dekimpe, J., Etievant, P., & Addeo, F. (1993). Neutral volatile compounds in the raw milks from different species. Journal of Dairy Research, 60(2), 199-213.
Naydenova, N. (2005). Biological and technological properties of buffalo milk from the Bulgarian Murrah breed in dairy products manufacturing (Doctoral dissertation, PhD Thesis, Trakia University, Stara Zagora). (Bg).
Naydenova, N., Iliev, T., & Mihaylova, G. (2013). Fatty acids and lipid indices of buffalo milk yogurt. Agricultural Science and Technology, 5(3), 331-334.
Nguyen, H. T. H., Ong, L., Lefèvre, C., Kentish, S. E., & Gras, S. L. (2014). The microstructure and physicochemical properties of probiotic buffalo yoghurt during fermentation and storage: a comparison with bovine yoghurt. Food and Bioprocess Technology, 7(4), 937-953.
Parodi, P. W. (2004). Milk fat in human nutrition. Australian Journal of Dairy Technology, 59(1), 3-59.
Ramamurthy, M. K., & Narayanan, K. M. (1971). Fatty acid compositions of buffalo and cow milk fats by gas-liquid chromatography (GLC). Milchwissenschaft, 26(11), 693-697.
Salah, A. S., Mahmoud, M. A., Ahmed-Farid, O. A., & El-Tarabany, M. S. (2019). Effects of dietary curcumin and acetylsalicylic acid supplements on performance, muscle amino acid and fatty acid profiles, antioxidant biomarkers and blood chemistry of heat-stressed broiler chickens. Journal of thermal biology, 84, 259-265.
Santos Júnior, O. O., Pedrao, M. R., Dias, L. F., Paula, L. N., Coro, F. A. G., & De Souza, N. E. (2012). Fatty acid content of bovine milkfat from raw milk to yoghurt. American Journal of Applied Sciences, 9(8), 1300-1306.
Sun, C. Q., O’Connor, C. J., & Roberton, A. M. (2002). The antimicrobial properties of milkfat after partial hydrolysis by calf pregastric lipase. Chemico-biological interactions, 140(2), 185-198.
Thormar, H., & Hilmarsson, H. (2007). The role of microbicidal lipids in host defense against pathogens and their potential as therapeutic agents. Chemistry and physics of lipids, 150(1), 1-11.
Tizabi, Y., Hurley, L. L., Qualls, Z., & Akinfiresoye, L. (2014). Relevance of the anti-inflammatory properties of curcumin in neurodegenerative diseases and depression. Molecules, 19(12), 20864-20879.
Turpeinen, A. M., Mutanen, M., Aro, A., Salminen, I., Basu, S., Palmquist, D. L., & Griinari, J. M. (2002). Bioconversion of vaccenic acid to conjugated linoleic acid in humans. The American journal of clinical nutrition, 76(3), 504-510.
Ulbricht, T. L. V., & Southgate, D. A. T. (1991). Coronary heart disease: seven dietary factors. The lancet, 338(8773), 985-992.
Vargas-Bello Pérez, E., & Garnsworthy, P. C. (2013). Trans fatty acids and their role in the milk of dairy cows. Ciencia e Investigacion Agraria, 40, 449-473.
Varmuzova, K., Matulova, M. E., Gerzova, L., Cejkova, D., Gardan-Salmon, D., Panhéleux, M., & Rychlik, I. (2015). Curcuma and Scutellaria plant extracts protect chickens against inflammation and Salmonella Enteritidis infection. Journal of Poultry science, 94(9), 2049-2058.
Yang, B., Chen, H., Gu, Z., Tian, F., Ross, R. P., Stanton, C., Chen, Y. Q., Chen, W., & Zhang, H. (2014). Synthesis of conjugated linoleic acid by the linoleate isomerase complex in food‐derived lactobacilli. Journal of applied microbiology, 117(2), 430-439.
Zhang, J., Hu, Z., Lu, C., Bai, K., Zhang, L., & Wang, T. (2015). Effect of various levels of dietary curcumin on meat quality and antioxidant profile of breast muscle in broilers. Journal of agricultural and food chemistry, 63(15), 3880-3886.
Zicarelli, L. (2004). Buffalo milk: its properties, dairy yield and mozzarella production. Veterinary research communications, 28, 127-135.
Downloads
Published
Issue
Section
Categories
License
Copyright (c) 2024 Bulgarian Journal of Animal Husbandry
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
