Effect of Conjugated Linoleic Acid on Memory and Reflex Maturation in Rats Treated During Early Life

In the critical period of neurodevelopment (gestation and lactation), maternal consumption of essential fatty acids (FAs) can alter the offspring cognitive function permanently causing damage. Lipids can regulate neurotrophin and compose brain tissue. However, the effects of maternal consumption of a mixture of conjugated linoleic acid (CLA) on an offspring nervous system are not completely clear. We aimed to investigate the impacts of different CLA concentrations mixed into the maternal diet during early life on neonatal reflex maturation and cognitive functions of the offspring. Three groups were formed: control (CG): receiving a standard diet; CLA1: receiving a diet containing 1% of CLA, and CLA3: receiving a diet containing 3% of CLA, offered during gestation and lactation. After birth, the reflex responses of the offspring were observed from the 1st to the 21st day. After weaning, the animals’ anxiety and memory were assessed using open field (OF) and novel object recognition tests. Fatty acids in the breast milk and the offspring’s brain were also quantified. The data were analyzed using one-way ANOVA and the Kruskal–Wallis test. CLA1 presented accelerated palmar grasp disappearance versus CLA3 and negative-geotaxis versus CG; and the CLA3 presented increases for most reflexes (cliff-avoidance, vibrissa-placing, negative-geotaxis, and auditory-startle response), and decrease in reflexes palmar grasp and free-fall righting versus CG (p < 0.05). CLA3 group explored less of the OF in the second exposure. CLA1 and CLA3 presented an increased exploration ratio for new objects, which indicates memory improvement. The milk tested from CLA3 demonstrated an increase in polyunsaturated fatty acids (PUFAs), and a decrease in monounsaturated fatty acids. The amount of CLA in milk was greater in CLA1 and CLA3 and in the brain offspring both presented moderated amounts of CLA. Maternal treatment with the CLA mixture induced anticipated reflex maturation and improved memory in the offspring. Even though CLA was detected in the brains in only trace amounts, offspring’s brain PUFA and SFA levels were increased. Further studies aimed to delineate the effect of maternal CLA supplementation on offspring’s brain lipid metabolism and long-term neurologic outcome are needed to confirm these findings

Ruminant fat intake improves gut microbiota, serum inflammatory parameter and fatty acid profile in tissues of Wistar rats

Research Areas: Science & Technology - Other TopicsThis study tested the hypothesis that naturally and industrially produced trans-fatty acids can exert distinct efects on metabolic parameters and on gut microbiota of rats. Wistar rats were randomized into three groups according to the diet: CONT-control, with 5% soybean oil and normal amount of fat; HVF-20% of hydrogenated vegetable fat (industrial); and RUM-20% of ruminant fat (natural). After 53 days of treatment, serum biochemical markers, fatty acid composition of liver, heart and adipose tissue, histology and hepatic oxidative parameters, as well as gut microbiota composition were evaluated. HVF diet intake reduced triglycerides (≈ 39.39%) and VLDL levels (≈ 39.49%). Transfatty acids levels in all tissue were higher in HVF group. However, RUM diet intake elevated amounts of anti-infammatory cytokine IL-10 (≈ 14.7%) compared to CONT, but not to HVF. Furthermore, RUM intake led to higher concentrations of stearic acid and conjugated linoleic acid in all tissue; this particular diet was associated with a hepatoprotective efect. The microbial gut communities were signifcantly diferent among the groups. Our results show that ruminant fat reversed the hepatic steatosis normally caused by high fat diets, which may be related to the remodelling of the gut microbiota and its anti-infammatory potential.info:eu-repo/semantics/publishedVersio

Produção e qualidade do leite de cabras Alpinas utilizando uréia em substituição ao farelo de soja

The study was conducted to evaluate the effect of partial substitution of soybean meal by urea in the ration of alpine milking does on the physico-chemical composition, fatty acid profile, and sensory characteristics of the milk. Ten multiparous alpine goats, distributed in a 5X5 Latin square and five levels of urea (0.0; 0.5; 1.0; 1.5 e 2.0%) were used in five experimental periods of 17 days each - 12 days for adaptation and 5 days for data collection. There was no effect on the density index (g/cm3), acidity (?D), protein (%), total dry extract (%), dry defatted extract (%), ashes (%) and sensory characteristics (odor and flavor). Substitution of soybean meal by urea increased the concentration of milk fat and short chain fatty acids. However, sensory characteristics of the milk were not altered and acceptable by the taste panel.O objetivo do trabalho foi avaliar o efeito da substituição parcial do farelo de soja por uréia na alimentação sobre a composição físico-química, perfil lipídico e características sensoriais do leite de cabras alpinas. Foram utilizadas 10 cabras alpinas multíparas, distribuídas em quadrado latino (5X5), cinco níveis de uréia (0,0; 0,5; 1,0; 1,5 e 2,0%) e em cinco períodos experimentais, de 17 dias, sendo 12 de adaptação e 5 para coleta de dados. Não houve efeito para índice de densidade (g/cm3), teor de acidez (?D), proteína (%), extrato seco total (%), extrato seco desengordurado (%), cinzas (%) e características sensoriais (odor e flavor). A substituição do farelo de soja por uréia promoveu um incremento na concentração de gordura, bem como no teor de ácidos graxos de cadeia curta, sem, contudo, alterar as características sensoriais do leite