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

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  • Published:
Lipids

Abstract

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/t13-t14-18:1 (t11,13,14-Frac), t10-18:1 (t10-Frac)] and dienoic fatty acids [linoleic acid, conjugated linoleic isomers cis (c)9,t11-18:2 and t10,c12-18:2, and a mixed beef dienoic fatty acid fraction high in c9,t13-/t8,c12/t11c15-18:2 (MD)]. Significantly higher anti-mutagenic effects of oleic acid, vaccenic acid, t11, 13, 14-Frac, and t10-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.

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Abbreviations

MD:

Mixed beef dienoic fatty acids

MUFA:

Monounsaturated fatty acid(s)

TFA:

trans-Fatty acid(s)

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Acknowledgements

Financial support for this study was provided by Agriculture and Agri-Food Canada. Technical support provided by summer student, Qiwen Xin during the Ames test is greatly appreciated.

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Authors and Affiliations

  1. Lacombe Research and Development Centre, Agriculture and Agri-Food Canada, 6000 C and E Trail, Lacombe, AB, T4L 1W1, Canada

    Jeyachchandran Visvalingam, Payam Vahmani, David C. Rolland, Michael E. R. Dugan & Xianqin Yang

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  1. Jeyachchandran Visvalingam
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  2. Payam Vahmani
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  3. David C. Rolland
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  4. Michael E. R. Dugan
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  5. Xianqin Yang
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Correspondence to Xianqin Yang.

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Visvalingam, J., Vahmani, P., Rolland, D.C. et al. Anti-mutagenic Properties of Mono- and Dienoic Acid Biohydrogenation Products from Beef Fat. Lipids 52, 651–655 (2017). https://doi.org/10.1007/s11745-017-4267-9

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  • DOI: https://doi.org/10.1007/s11745-017-4267-9

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