DE102024105136A1 - Method for the determination of omega-7 fatty acid - Google Patents

Abstract

The invention relates to a method for the spectrophotometric determination of the content of omega-7 fatty acids in blood samples from living beings, with the steps: a) providing reference spectra of different reference blood samples, each with a known content of omega-7 fatty acids, b) providing a blood sample to be examined ex vivo, and c) spectrophotometric measurement of this blood sample and determination of its omega-7 fatty acid content by comparing the spectrum obtained with the reference spectra, wherein in step c) light with wavelengths in the range from 350 to 2,500 nm is emitted onto the respective blood sample during the spectrophotometric measurement. Also described is the use of a device comprising: • a spectral sensor as a detector, • a control unit, and • several LEDs, each of which can emit a single monochromatic wavelength in the range from 350 to 2,500 nm, for determining the content of omega-7 fatty acids in blood samples from Living organisms by means of spectrophotometric measurement of blood samples and comparison of the resulting spectra with reference spectra

Description

The invention relates to a method for the spectro-optical determination of omega-7 fatty acids in blood samples from living beings, in particular humans or animals.

In the state of the art, for example, US6,741,875 B1 a method for determining analytes using the near infrared spectrum, the adjacent visible spectrum and a range of longer wavelengths in the near infrared is described. The spectral data is recorded using a range of detectors with different sensitivity ranges. The disadvantage is that a larger number of detectors are required.

EN 10 2021 104 983 A1 describes a method for determining or classifying the concentration of at least one component of biological material.

So far, only wet chemical methods for analyzing omega-7 fatty acids are known. For example, Yang et al. (2013) determine omega-7 via extraction from tissue, methylation, HPLC separation of the fatty acid ester and quantification using GC. The process is complex, time-consuming and requires a chemical laboratory, both for methylation and for carrying out HPLC or GC.

In any case, the possible applications of a better analysis method are numerous.

For example, it is of scientific and practical interest whether a special breed of cattle (Wagyu Omega) which, due to genetic predisposition and near-natural husbandry conditions and the addition of oilseed cakes, has an increased concentration of omega fatty acids, such as omega-3, omega-6 and especially omega-7 fatty acids (hereinafter also referred to as omega-3, omega-6 or omega-7), can be used as a nutritionally valuable source for human consumption.

A better method of determination should then be used to investigate whether the nutritionally important unsaturated fatty acids Omega-3, Omega-6 and Omega-7 can be detected in increased concentrations in human blood after consumption of products from a special breed of cattle (Wagyu Omega), and whether these products could therefore be considered as a new source for a health-conscious diet for humans.

In direct connection with the increased concentration of these unsaturated fatty acids, especially the omega-7 fatty acid, there is now reliable knowledge about their positive effects on numerous diseases of civilization such as diseases of the nervous system, the cardiovascular system, stimulation of the immune system, positive influences on age-related visual impairments such as cataracts, metabolic diseases such as diabetes mellitus type 2, chronic inflammatory diseases of the skeletal system, and on the reduction of cholesterol levels. There are also positive effects on the skin in numerous dermatological diseases.

To date, relatively little is known about the biological influence of Omega-7 on the human organism. The two most common Omega-7 fatty acids in nature are palmitoleic acid and vaccenic acid. The human body can synthesize these physiologically valuable fatty acids itself (non-essential), but there is also an as yet unknown additional source of this nutritionally important fatty acid through the consumption of products from Wagyu Omega cattle, which will have enormous nutritional significance in the future.

The omega-7 fatty acid is released in a relatively low concentration from human fatty tissue, it is transported through the blood and interacts with numerous cell membranes, similar to a hormone. These fatty acids bind to certain receptors and thereby influence the metabolism of the cells. This then increases the insulin sensitivity of the cells, for example, which is important in type 2 diabetes mellitus. Furthermore, the synthesis of numerous important enzymes and biologically significant messenger substances is increased by omega-7.

In 2013, Yang et al. (2013) were able to show that rats consumed less food after oral intake of Omega-7, but were far superior to control animals (without Omega-7) in established motor and mental test systems. In further studies, the authors showed that the release of the so-called satiety hormone cholecystokinin (CCK) was reduced by feeding Omega-7. These scientific studies show that Omega-7 interacts directly with the satiety hormone and thus leads to an earlier feeling of satiety, a finding that will become increasingly important in the coming years as part of natural weight loss in humans.

Scientists were able to demonstrate another biological effect of Omega-7, showing that Omega-7 fatty acids can normalize blood lipid levels and stimulate fat burning. These experimental findings indicate a direct effect of Omega-7 on the metabolic changes in type 2 diabetes mellitus and the normalization of elevated blood lipid levels in metabolic syndrome. Overweight patients lost a significant amount of weight after regular oral intake of fruit oils containing Omega-7, while maintaining or improving their motor and mental performance.

There are some foods that have emerged in recent years as very good sources of omega-7 fatty acids. First and foremost are plant-based foods such as macadamia nuts, avocado oil and sea buckthorn oil. Some fish also have a relatively high concentration of omega-7 fatty acids, although lower than in plant-based products.

Another very interesting biological function of Omega-7 is its regenerative capacity in case of skin injuries.

The aim of the invention is to enable a simple and quick on-site determination of omega-7 fatty acids in blood. The method should be as simple as possible so that it can be carried out by the test subjects themselves. Laboratory equipment should not be required.

According to the invention, the object is achieved with the features of the independent claims. Dependent subclaims reproduce advantageous embodiments of the invention.

1. a) Bereitstellen von Referenz-Spektren unterschiedlicher Referenz-Blutproben mit jeweils bekanntem Gehalt an Omega-7-Fettsäuren,
2. b) Bereitstellen einer zu untersuchenden Blutprobe ex-vivo, und
3. c) Spektralphotometrische Messung dieser Blutprobe und Bestimmung ihres Omega-7-Fettsäure-Gehalts durch Vergleich des dabei erhaltenen Spektrums mit den Referenz-Spektren,
   • wobei in Schritt c) bei der spektralphotometrischen Messung Licht mit Wellenlängen im Bereich von 350 bis 2.500 nm auf die jeweilige Blutprobe ausgestrahlt wird.

The invention relates to a method for the spectrophotometric determination of the content of omega-7 fatty acids in blood samples from living beings, comprising the steps:

1. a) Providing reference spectra of different reference blood samples with known content of omega-7 fatty acids,
2. b) providing a blood sample to be examined ex-vivo, and
3. c) Spectrophotometric measurement of this blood sample and determination of its omega-7 fatty acid content by comparing the spectrum obtained with the reference spectra,
   • wherein in step c) during the spectrophotometric measurement, light with wavelengths in the range of 350 to 2,500 nm is emitted onto the respective blood sample.

The comparison in step c) is clearly based on the intensity in the wavelength range.

Preferably, the blood sample to be examined (in the spectrophotometric measurement in step c) is measured in a cuvette and the sample is provided in such a cuvette in or after step b). The thickness of the (liquid) blood sample to be examined (in the direction of the beam path) in the cuvette is particularly preferably 0.1-0.4mm. This means that the light shines through a liquid film of this thickness. The internal volume in the cuvette, which is filled with liquid, is very preferably 3mm × 3mm × 0.2mm, per spatial direction with a tolerance range of ±10% or even just ±5% or ±3%. The 0.2mm here is the thickness in the direction of the beam path, i.e. the light passes through 0.2mm of the liquid.

• • einen Spektralsensor als Detektor,
• • eine Steuereinheit, und
• • mehrere LEDs, wobei jede eine einzelne monochromatische Wellenlänge im Bereich von 350 bis 2.500 nm aussenden kann,

zur Bestimmung des Gehalts an Omega-7-Fettsäuren in Blutproben aus Lebewesen mittels spektralphotometrischer Messung der Blutproben (in einer Küvette) und Vergleich der dabei erhaltenen Spektren mit Referenz-Spektren; insbesondere die Verwendung im bzw. für das erfindungsgemäße Verfahren.The invention further relates to the use of a device comprising:

• • a spectral sensor as a detector,
• • a control unit, and
• • multiple LEDs, each capable of emitting a single monochromatic wavelength in the range of 350 to 2,500 nm,

for determining the content of omega-7 fatty acids in blood samples from living organisms by means of spectrophotometric measurement of the blood samples (in a cuvette) and comparison of the spectra obtained with reference spectra; in particular the use in or for the method according to the invention.

Statements concerning the device used also relate, in a mirror image, to the method according to the invention and vice versa.

In a spectrophotometric measurement, light of a specific wavelength is emitted along an optical axis and from there passes through a sample receiving device, in this case a cuvette. The sample to be examined is located in the cuvette. A corresponding measuring device is available, for example, in US 2009/0079965 A1 described. Photometry is known to allow conclusions to be drawn about the concentration of a certain analyte in the fluid via the extinction of a defined light-technical quantity. The underlying measuring principle is known as multispectral.

• Das Blut in der Küvette wird auf der einen Seite der Küvette von mehreren (z.B. 10) LED Lichtquellen mit verschiedenen Wellenlängen, die nacheinander geschaltet werden, bestrahlt. Auf der anderen Seite der Küvette befindet sich eine Fotodiode (Spektralsensor als Detektor). Nachdem der Lichtstrom der einzelnen LEDs durch das flüssige Medium hindurchgedrungen ist, erzeugt er an der Fotodiode einen jeweils spezifischen Fotostrom. Diese Ströme werden in Messdaten umgewandelt und weiter verarbeitet.

On the measurement method using a cuvette in transmission:

• The blood in the cuvette is illuminated on one side of the cuvette by several (eg 10) LED light sources with different wavelengths, which are switched on one after the other. On the other side of the cuvette there is a photodiode (spectral sensor as detector). After the light flux of the individual LEDs has penetrated the liquid medium, it generates a specific photocurrent at the photodiode. These currents are converted into measurement data and further processed.

Advantageously, the method according to the invention allows the simple on-site determination of the omega-7 concentration in the blood in real time.

The measuring device according to the invention, which is suitable for this purpose, is handy, inexpensive to manufacture and extremely practical for on-site measurement (i.e. steps b) and c)). The reference spectra and the associated known levels of omega-7 fatty acids (reference levels) are sensibly recorded beforehand and not on site, but in a laboratory. This data from step a) is therefore sensibly stored on the device according to the invention.

The invention advantageously does not require any complex sample preparation or a wet laboratory.

Another advantage is that whole blood can be used for the invention, which, in contrast to lysed blood, does not require any prior sample preparation. Even the lysis of blood would require a preparation effort that previously made self-measurement by the test subject impossible.

The invention now advantageously allows test subjects to carry out the determination themselves. The simplicity of the invention also allows app-based evaluation and storage of the data and thus control of relevant blood parameters by the test subject themselves. Data can, for example, be transferred wirelessly to a mobile device.

It is advantageously possible to eliminate the long distances that previously occurred between sampling and wet-chemical determination using previously known methods. This is because the invention allows the determination of the omega-7 fatty acid content in real time and at the location of sampling. Only the data provided in step a) needs to be recorded once in a laboratory. It makes sense to store these calibration data, i.e. the reference spectra and the associated contents, on the device with which the subsequent measurement of the blood sample is carried out.

Advantageously, a single drop of the blood sample is sufficient for the measurement according to the invention in step c).

In any case, the invention makes it possible to demonstrate the influence (inhibition) of the hunger hormone cholecystokinin (CCK) through the consumption of Wagyu Omega products, in particular based on the Omega-7 fatty acid content or additionally the Omega-3 content.

An increase in personal fitness through consumption of Wagyu Omega products, especially based on the Omega-7 fatty acid content, can also be proven or investigated. A greatly increased concentration of Omega-7 fatty acids have been observed, making this breed another potent and tasty source of Omega-7 fatty acids.

The invention made it possible to uncover a positive health effect of Wagyu Omega products.

Using the method according to the invention, it has been shown that in cattle from potent Wagyu Omega bulls, an increased Omega-7 concentration in their samples is passed on to their offspring.

The studies according to the invention surprisingly also showed that omega-7 fatty acids are suitable as inflammation markers.

Preferred embodiments

In a preferred embodiment of the invention, at least light of wavelength <500 nm, in particular 350-450 nm, is used in the spectrophotometric measurement (in step c).

Preferably, fatty acid contents are determined as serum concentrations.

In a preferred embodiment of the invention, step a) comprises the spectrophotometric measurement of reference blood samples of known omega-7 fatty acid content to generate reference spectra (detectable ex vivo). In order to determine the omega-7 fatty acid content, it is advisable to determine it beforehand using known wet chemical methods. Examples of methods that can be used for this include extraction, methylation, HPLC and GC.

In a likewise preferred embodiment, the omega-7 fatty acids are selected from palmitoleic acid and vaccenic acid. These are particularly suitable for the spectrophotometric determination according to the invention.

The living beings are preferably selected from humans and animals.

The animals are particularly preferably cattle of the Wagyu-Omega, Angus, Black and White or Holstein breeds. In a preferred embodiment of the invention, the levels of omega-3 and/or omega-6 fatty acids are also determined in step c). The reference blood samples in step a) then necessarily also have known omega-3 and/or omega-6 fatty acid levels.

In a likewise preferred embodiment of the invention, in step c) two wavelength ranges are combined in the spectrophotometric measurement, selected from the near ultraviolet at 350-400 nm, the visible range at 400-800 nm, the near infrared at 800-1000 nm and the short-wave infrared at 1000-2500 nm. This combination was also sensibly used when recording the reference spectra provided in step a).

In step c), inverse spectroscopy is preferably used for spectrophotometric measurement, particularly preferably also for recording (i.e. spectrophotometric measurement on reference blood samples) the reference spectra provided in step a).

“Inverse spectroscopy” is a special form of light spectroscopy in which the division of wavelengths takes place on the transmitter side (light source) rather than on the receiver side (sensor). Instead of illuminating with a broadband light source and splitting the reflected or transmitted light into wavelengths, inverse spectroscopy only illuminates with one wavelength at a time and records it with a broadband receiver. In order to obtain the full spectrum, the sample may have to be illuminated with light of different wavelengths one after the other. As a result, the measurement time for inverse spectroscopy is generally longer than for normal light spectroscopy.

However, the invention particularly prefers an embodiment with 7 LEDs (for step c) and 7 sensors, whereby all LEDs can emit the same wavelength.

The advantage, however, is that the energy input into the sample via the illumination is lower, since only a very narrow band of one wavelength is illuminated and the number of wavelengths (channels) can be greatly limited by a pre-selection. This is the decisive factor for making a spectroscopic examination practical, especially with sensitive organic samples such as blood.

In the device used, the LEDs therefore preferentially emit excitation light in a sequence of different discrete wavelengths, or each LED always emits light of a single wavelength. Both variants correspond to the principle of "inverse spectroscopy".

In a preferred embodiment, in step c) 7-50 LEDs (particularly preferably 10-50 LEDs) of different wavelengths, each of monochromatic light (i.e. each LED emits a single wavelength) are used as a light source for the spectrophotometric measurement. This preferred embodiment also relates to the device used according to the invention. This means that in this embodiment the entire emitted wavelength spectrum is made up of 10-50 specific wavelengths in the range according to the invention, particularly preferably 10-15.

In particular, it is advantageous to combine the above-mentioned embodiment with inverse spectroscopy with a preferred embodiment in which only a very small number of 1-7, or even only 1-3 LEDs are used, whereby all of these LEDs together cover the range 350-400nm.

In a preferred embodiment of the use of the device, it is used for the method according to the invention. Use in the areas of animal husbandry, animal breeding, veterinary medicine and medical technology is also preferred.

For the realization of the invention, it is also expedient to combine the above-described inventive embodiments, embodiments and features of the claims.

Examples of implementation

In the following, the invention will be explained in more detail using exemplary embodiments, without limiting them.

Example 1 - on humans: Proof that the consumption of Wagyu Omega products significantly increases the fatty acid profile of human subjects, especially for Omega-7 fatty acids - in the blood

A sustainable biological effect of omega fatty acids, especially omega-7 fatty acids, is involved in aging processes and pathological changes. It was therefore particularly important to investigate whether an increase in biologically interesting omega fatty acids could be detected in the blood of subjects who had eaten Wagyu omega products for at least 6 months. In particular, the serum concentrations of omega-6 and omega-3 fatty acids, the nutritionally important ratio of omega-6 to omega-3, and also the serum concentration of omega 7 were to be determined. Subjects who had not eaten Wagyu products served as the control group.

1 shows the serum concentrations of omega-3, omega-6, the ratio of omega-6 to omega-3 and omega-7 in subjects with and without a diet of Wagyu products.

As in 1 As can be seen, there is a clear increase in the omega fatty acid concentrations in the serum of subjects who had been eating Wagyu Omega products for at least 6 months. This effect is particularly clear for the nutritionally important omega-3 fatty acid, with an average value of 8.9% in the group of subjects who had eaten Wagyu Omega products, compared to the control group with 2.2%. The omega-6 fatty acid is also significantly increased, with an average value of 43.6%, compared to the control group with 28.1%. The required ideal ratio of 1:5 or less was in the ideal range in the Wagyu Omega eating group at 1:4.9, while in the control group the ratio was almost 1:13. Most significantly, with an almost five-fold increase, the serum concentration of Omega-7 increased significantly in the group after Wagyu-Omega consumption with a mean value of 12.3% compared to the control group with a mean value of 2.5%.

The results presented here clearly demonstrate that after at least 6 months of consuming Wagyu Omega products, the concentrations of nutritionally important omega fatty acids have increased significantly. The required ratio of omega-6 to omega-3 is also the group that consumed Wagyu Omega products were all in the ideal range. Surprisingly, the subjects in this Wagyu Omega meat group also showed a significant increase in the serum concentration of the still largely unknown Omega-7 fatty acid. In our opinion, this could be the key to the positive health effects of Wagyu Omega products.

The experimental evidence in the rat animal model by ZH Yang et al. (2013) that Omega-7 oil significantly increased the release of the so-called satiety hormone cholecystokinin (CCK) was the reason for a questionnaire to be used to check whether such an influence on the feeling of satiety and hunger could also be demonstrated in test subjects after consumption of Wagyu Omega products.

A questionnaire was conducted to determine whether the feeling of satiety and hunger changed in healthy subjects who had eaten Wagyu Omega products for at least 6 months. The subjects' subjective feelings were assessed on a scale of 0 (no change) to 5 (significant change). A group that had not eaten Wagyu products was used for comparison.

The same questionnaire also asked about weight and fitness. Again, on a scale of 0 (no change) to 5 (significant weight loss). For the questions about the influence on fitness, 0 means (no influence) and 5 (significant influence). The results are shown in Example 2.

Example 2 - Influence of Wagyu-Omega products on satiety and hunger, weight reduction and the increase in personal fitness of healthy subjects

Tab. 1: Subjective assessment of hunger and satiety in subjects with and without Wagyu product diet. Number Feeling of satiety Feeling hungry Subjects with Wagyu diet mean n=7 4 5 Subjects without Wagyu diet mean n=8 0 0

As can be seen from Table 1, the survey of the control group without a Wagyu product diet showed, as expected, no influence on these parameters. Surprisingly, around 90% of the subjects in the Wagyu diet group reported a significant increase in the feeling of satiety and a significant reduction (100%) in the feeling of hunger. This trend that Wagyu diet increases the feeling of satiety and reduces the feeling of hunger still needs to be tested for statistical significance in further studies.

These results confirm the above-cited study by Yang et al. (2013) on rats, which demonstrated that omega-7 directly stimulates the release of the satiety hormone cholecystokinin (CCK) and thus a significant weight loss in the rats with improved physical and mental fitness was evident in the animal model.

The results of the investigations presented here according to the invention clearly show that products from Wagyu Omega cattle differ considerably in the concentration of omega fatty acids (in blood, meat or fat) from conventional cattle breeds and that these biologically significant unsaturated fatty acids can be detected in the blood of the test subjects in sometimes greatly increased concentrations even after consumption of Wagyu Omega products.

It has been proven beyond doubt that Wagyu Omega products are a new and previously unknown source for the intake of the nutritionally important Omega-7 fatty acid. Tab. 2: Subjective assessment of body weight in subjects with and without Wagyu product diet Number Weight reduction fitness Subjects with Wagyu diet mean n=7 5 5 Subjects without Wagyu diet mean n=8 0 0

As can be clearly seen from Table 2, all subjects with the Wagyu-Omega diet reported a weight reduction and a significant increase in personal fitness.

These results confirm the above-cited study by Yang et al. (2013) on rats, which demonstrated that omega-7 directly stimulates the release of the satiety hormone cholecystokinin (CCK) and thus a significant weight loss in the rats with improved physical and mental fitness was evident in the animal model.

Example 3 - on animals: Determination of omega fatty acids from Wagyu-Omega cattle compared to normal control cattle - in blood or in fat and meat

The aim of this complex of investigations according to the invention was to demonstrate whether there are differences in the distribution pattern of omega fatty acids, particularly omega-3, omega-6 and omega-7, compared to normal cattle. Conventional cattle breeds such as Angus, Black and White cattle and Holstein cattle were used as control cattle. The concentrations of omega fatty acids are given as a percentage of the measured total concentration of unsaturated fatty acids.

These tests were carried out in real time on living animals (blood) and after slaughter (fat, meat). Through targeted feeding measures (oilseed cake, hempseed cake, etc.) the serum concentration of the fatty acid Omega-7 in the Wagyu Omega cattle could be further increased.

2 shows the determination of omega fatty acids in the fat of Wagyu Omega cattle and normal cattle as a control.

As from 2 As can be seen, the fat of Wagyu-Omega cattle contains an almost 3-fold increase in omega-3 fatty acids and a more than double increase in omega-7 concentration compared to the control cattle. The nutritionally important ratio of omega-6 to omega-3 in Wagyu-Omega cattle is in the ideal range at 1:2.4, while the control cattle had a significantly worse ratio at 1:10.5. The Wagyu-Omega cattle do not differ from the control cattle in the omega-6 parameter.

3 shows the determination of omega fatty acids in the meat of Wagyu-Omega cattle and normal cattle as a control.

As in 3 As shown, the concentration of the nutritionally highly important omega-3 fatty acid in Wagyu-Omega cattle is almost four times higher than in the control cattle. The omega-6 fatty acid in the control cattle is almost twice as high at 6.9% as in the Wagyu-Omega cattle at 2.9%. This high concentration of omega-6 in the control cattle is also the reason why the ratio of omega-6 to omega-3 at 1:11.5 is far above the required ideal ratio of less than 1:5. This ratio can be considered extraordinarily good in the Wagyu-Omega cattle at 1:1.2.

4 shows the determination of omega fatty acids in the blood of Wagyu-Omega cattle and normal cattle as a control.

As from the 4 As can be seen, the concentration of omega-3 fatty acids in the blood is also three times higher at 5.8% compared to the blood of control cattle. The concentration of omega-6 fatty acids in Wagyu-Omega cattle is almost twice as high at 38.1% as in control cattle at 23.1%. The ratio of omega-6 to omega-3 in the blood of Wagyu-Omega cattle is also in the ideal range at 1:6.6, while the ratio in the control cattle at 1:13.6 is considered to be nutritionally poor. Surprisingly, a very high concentration of omega-7 was also found in the blood of Wagyu-Omega cattle at 7.6% compared to the control cattle at 1.3%.

These results of Example 3 clearly demonstrate that in the examined tissues (fat, meat, blood) of Wagyu-Omega cattle there is a significantly increased concentration of Omega-3 and Omega-7 fatty acids are detectable compared to control cattle. It was also shown that the ideal ratio of Omega-6 to Omega-3 in Wagyu Omega cattle is responsible for the positive nutritional benefits of a targeted and health-promoting diet and was below 1:5 in all tissue samples examined.

Based on our scientific research, it was also shown that the Omega-7 fatty acid was detectable in all samples in a greatly increased concentration. The method according to the invention provided experimental evidence that the fat, meat and blood of Wagyu Omega cattle could be considered a new and previously undescribed source of nutritionally valuable food.

This finding inevitably raised the question of whether the genetic information that leads to these extraordinarily good values can be inherited. The aim of the next example was therefore to investigate whether the direct descendants of Wagyu Omega bulls also showed such outstanding values in the omega fatty acid profile.

Example 4-Inheritance of the nutritionally good omega fatty acid profile to the offspring of Wagyu-Omega bulls

11 direct descendants of Wagyu Omega bulls were compared to 8 descendants of conventional cattle breeds (control cattle) for the nutritionally very important ratio of Omega-6 to Omega-3 and for the concentration of Omega-7 in the blood. The values are given as a percentage of the total unsaturated fatty acids.

5 shows the content of omega fatty acids in the blood of calves whose genetic fathers were potent Wagyu Omega bulls.

6 shows the content of omega fatty acids in the blood of calves whose genetic fathers descended from conventional cattle breeds (control calves).

As in the 5 and 6 As can be seen, the ratio of Omega-6 to Omega-3 in the offspring of potent Wagyu-Omega bulls is in the required ideal range with an average of 1:2.45, whereas the ratio in the control calves was almost four times as high at 1:9.5. The Omega-7 concentrations in the blood of these Wagyu-Omega calves also showed a significant increase in concentration with an average value of 7.4% compared to the control calves with an average value of 2.4%.

The investigations carried out here using the method according to the invention clearly show that products from Wagyu Omega cattle differ considerably in the concentration of omega fatty acids (in the blood, meat or fat) from conventional cattle breeds.

It was clearly demonstrated that the omega fatty acid profile (omega-6 to omega-3) of Wagyu-Omega cattle always meets the nutritionally required ratio of at least 1:5 and that, in particular, a high concentration of omega-7 fatty acids can be detected in the fat, meat and blood of this breed of cattle.

Also remarkable was the evidence that this nutritionally valuable omega fatty acid profile is genetically determined and passed on to offspring.

It has thus been proven beyond doubt that Wagyu Omega products are a novel and previously unknown source for the intake of the nutritionally important omega-7 fatty acids and omega-3 fatty acids.

QUOTES INCLUDED IN THE DESCRIPTION

This list of documents listed by the applicant was generated automatically and is included solely for the better information of the reader. The list is not part of the German patent or utility model application. The DPMA accepts no liability for any errors or omissions.

Cited patent literature

• US 6741875 B1 [0002]
• DE 102021104983 A1 [0003]
• US 20090079965 A1 [0022]

Claims (14)

Method for the spectrophotometric determination of the content of omega-7 fatty acids in blood samples from living beings, with the steps: a) providing reference spectra of different reference blood samples, each with a known content of omega-7 fatty acids, b) providing a blood sample to be examined ex vivo, and c) spectrophotometric measurement of this blood sample and determination of its omega-7 fatty acid content by comparing the spectrum obtained with the reference spectra, wherein in step c) during the spectrophotometric measurement, light with wavelengths in the range of 350 to 2,500 nm is emitted onto the respective blood sample. Procedure according to Claim 1 , wherein step a) comprises: spectrophotometric measurement of reference blood samples each having a known omega-7 fatty acid content to generate reference spectra. Procedure according to one of the Claims 1 until 2 , where the omega-7 fatty acids are selected from palmitoleic acid and vaccenic acid. Procedure according to one of the Claims 1 until 3 , where the living beings are selected from humans and animals. Procedure according to one of the Claims 1 until 4 , whereby the animals are cattle of the breeds Wagyu-Omega, Angus, Black and White Cattle or Holstein. Method according to one of the Claims 1 until 5 , whereby in step c) the contents of omega-3 and/or omega-6 fatty acids are also determined and thus in step a) the reference blood samples also have known omega-3 and/or omega-6 fatty acid contents. Method according to one of the Claims 1 until 6 , wherein in step c) in the spectrophotometric measurement two wavelength ranges are combined, selected from the near ultraviolet at 350-400 nm, the visible range at 400-800 nm, the near infrared at 800-1000 nm and the shortwave infrared at 1000-2500 nm. Procedure according to one of the Claims 1 until 7 , whereby in step c) inverse spectroscopy is used for spectrophotometric measurement. Procedure according to one of the Claims 1 until 8 , whereby the spectrophotometric measurement in step c) uses at least light of wavelength 350-400nm. Method according to one of the Claims 1 until 7 , whereby • in step c) inverse spectroscopy is used for spectrophotometric measurement, and • in step c) at least light with a wavelength of 350-400nm is used, and • the blood sample to be examined is whole blood. Method according to one of the Claims 1 until 10 , whereby in step c) 10-50 LEDs each of monochromatic light of different xxwavelength are used as light source for the spectrophotometric measurement Use of a device comprising: • a spectral sensor as a detector, • a control unit, and • a plurality of LEDs, each capable of emitting a single monochromatic wavelength in the range of 350 to 2,500 nm, for determining the content of omega-7 fatty acids in blood samples from living beings by means of spectrophotometric measurement of the blood samples and comparison of the spectra obtained with reference spectra. Use according to Claim 12 for a procedure according to one of the Claims 1 until 11 . Use according to one of the Claims 12 or 13 , in the areas of animal husbandry, animal breeding, veterinary medicine and medical technology.