In vitro study of the bioavailability of fatty acids in cow milk containing conjugated linoleic acids produced in vivo or added in synthetic form

• Published in: International dairy journal 2014-06, Vol.36 (2), p.95-100
• Main Authors: Jedidi, Hajer, Kheadr, Ehab, Gagnon, Fleur, Van Calsteren, Marie-Rose, Farnworth, Edward, Fliss, Ismail
• Format: Article
• Language: English
• ISSN: 0958-6946; 1879-0143
• DOI: 10.1016/j.idairyj.2014.01.009

The intestinal absorption of fatty acids from milk, especially conjugated linoleic acids (CLA), was evaluated using an in vitro simulator. Milk was enriched with c9,t11 CLA by feeding a cow a diet containing 4% safflower oil or by emulsifying synthetic CLA in the form of free fatty acid or triacylglycerol, then standardized to 1.0% or 3.25% fat. Fatty acid bioavailability depended on chain length, presence of double bonds, and the percentage of fat. Absorption was more efficient in the presence of 1.0% fat. The bioavailability of c9,t11 CLA at 3.25% fat was 89% in the milk from the cow fed the safflower-oil diet, and 85% and 71% in milk enriched with synthetic free CLA and synthetic CLA in the form of triacylglycerol, respectively. At 1.0% fat, these values were 90%, 99% and 96%, respectively, suggesting that bioavailability of CLA in milk is affected by the percentage of fat present.