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Origin of Glyceride Fatty Acids in Cow Milk Fat

Food Chemistry Division, Department of Scientific and Industrial Research Wellington, New Zealand

G. F. Wilson

Dairy Husbandry Department, Massey University, Palmerston North, New Zealand

C. W. S. Reid

Plant Chemistry Division, Palmerston North

ABSTRACT

To elucidate further the origin of milk fatty acids, the patterns of their specific activities following a single intravenous injcetion of 1-14C-CH³COONa were compared with those resulting from continuous infusion over a period of up to 30 hours. Throughout, the specific activities of the milk fatty acids were much higher than those of the blood. The current view that milk fatty acids up to C14 are synthesized from blood acetate, and that C16:0 and especially C18:0 are derived mainly from blood glycerides, was confirmed by the single injection experiment. On the other hand, with continuous infusion, the milk fatty acids, on the basis of the patterns of specific activities, were divisible into three groups—C2:0 to C10:0, C12:0 to C16:0, and C18:0, C18:1, consistent with their formation by different routes. The eventual elevation of the specific activity of C16:0 to that of the lower fatty acids is consistent with its formation mainly from blood acetate, albeit by a slower pathway. The origin of part of the C18:0 from acetate is likewise indicated. The relatively high specific activity of C18:1 in relation to C18:0, in one experiment particularly, suggests that oleic acid also may be synthesized from sources other than stearic acid.