Anti-mutagenic Properties of Mono- and Dienoic Acid Biohydrogenation Products from Beef Fat

AbstractUnsaturated fatty acid biohydrogenation products from beef fat and pure fatty acids were subjected to the AmesSalmonella mutagenicity testing, including monounsaturated fatty acids [MUFA: oleic acid, vaccenic acid, elaidic acid; beef fatty acid fractions rich intrans (t)11/t13-t14-18:1 (t11,13,14-Frac),t10-18:1 (t10-Frac)] and dienoic fatty acids [linoleic acid, conjugated linoleic isomerscis (c)9,t11-18:2 andt10,c12-18:2, and a mixed beef dienoic fatty acid fraction high inc9,t13-/t8,c12/t11c15-18:2 (MD)]. Significantly higher anti-mutagenic effects of oleic acid, vaccenic acid,t11, 13, 14-Frac, andt10-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, includingtrans-fatty acids commonly found in beef, can act as strong anti-mutagens.

Source: Lipids - June 17, 2017 Category: Lipidology Source Type: research