Review: Trans-forming beef to provide healthier fatty acid profiles

[EN]Trans fatty acids are found naturally in foods, particularly in those derived from ruminant animals, such as beef and dairy cattle. Over the past few decades, human consumption of trans fatty acids has increased, but this has been mainly from products containing partially hydrogenated vegetable oils. The correlation of trans fatty acid consumption with diseases such as coronary heart disease has been cause for concern, and led to recommendations to reduce their consumption. Trans fatty acids, however, have differing effects on human health. Therefore, in foods produced from ruminant animals, it is important to know their trans fatty acid composition, and how to enrich or deplete fatty acids that have positive or negative health effects. This review will cover the analysis of trans fatty acids in beef, their origin, how to manipulate their concentrations, and give a brief overview of their health effects.

Short communication: Rapid separation of cis9, trans11- and trans7,cis9-18:2 (CLA) isomers from ruminant tissue using a 30 m SLB-IL111 ionic column

[EN]Rumenic acid (cis9,trans11-18:2) is the main natural isomer of conjugated linoleic acid (CLA). Rumenic acid has many purported health benefits, but effects of most other CLA isomers are unknown. Typically trans7,cis9-18:2 is the second most abundant CLA isomer, but it co-elutes with rumenic acid on conventional polar gas chromatography (GC) columns, requiring complimentary analysis with silver-ion high performance liquid chromatography (Ag(+)-HPLC). Herein we report a rapid method for analyzing rumenic acid and trans7,cis9-18:2 using a 30 m ionic-liquid GC column. Optimal resolution of the two CLA isomers was at 145 degrees C and analysis of backfat from barley-fed cattle compared well with GC/Ag(+)-HPLC (y =0.978x - 0.031, r =0.985, P <0.001).

Museos y parques naturales: comunidades locales, administraciones públicas y patrimonialización de la cultura y la naturaleza

Cap. 1. Patrimonialización cultural y natural: un proceso, múltiples aproximaciones. Cap. 2. Comment un musée de ville peut-il être au service des citoyens? Un parcours et quelques pistes d’action. Jean-François Leclerc. Cap. 3. Los museos comunitarios de Kuna Yala y la memoria histórica. Anelio Merry López Cap. 4. Turismo y museos en la ciudad de Valencia. Javier Martí. Cap. 5. La Red de Museos Etnográficos de Asturias: proyecto y realidad. Juaco López Álvarez. Cap. 6. Culturas campesinas y conservación del patrimonio natur-rural. Jaime Izquierdo. Cap. 7. Faire et savoir faire un « territoire patrimonial » : Parc naturel régional du Haut-Jura (France). Olivier Givre. Cap. 8. Espacios naturales y especies salvajes. La construcción de la naturaleza como patrimonio en el Pallars Sobirà, Pirineo catalán. Oriol Beltran e Ismael Vaccaro. Cap. 9. L’histoire au cœur de la cité : l’exemple du laboratoire d’histoire et de patrimoine de Montréal. Joanne Burgess.