Production of conjugated linoleic acid by dairy starter cultures
Jin Jiang,L Björck,R Fondén +2 more
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TLDR
Nineteen different strains of lactobacilli, lactococci, streptococci and propionibacteria commonly used as dairy starter cultures were tested for their ability to produce conjugated linoleic acid (CLA) from free linolesic acid in vitro.Abstract:
Nineteen different strains of lactobacilli, lactococci, streptococci and propionibacteria commonly used as dairy starter cultures were tested for their ability to produce conjugated linoleic acid (CLA) from free linoleic acid in vitro. Two strains of Propionibacterium freudenreichii ssp. freudenreichii and one strain of P. freudenreichii ssp. sheramnii were found to be capable of converting free linoleic acid to extracellular CLA. The highest level of CLA formed in the media was 265 micrograms ml-1. Of the different isomers, cis- and trans-9,11-octadecadienoic acid represented more than 70% of the total CLA formed. The inhibitory effect of linoleic acid on the growth of the bacteria and its conversion to CLA in different media by propionibacteria are discussed.read more
Citations
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Journal ArticleDOI
The Composition of Bovine Milk Lipids: January 1995 to December 2000
TL;DR: Improved gas-liquid and high performance liquid chromatography were used and data on the trans and cis isomers of fatty acid and of conjugated linoleic acids are given, and the analyses are described.
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Functional meat starter cultures for improved sausage fermentation.
TL;DR: Functional starter cultures offer an additional functionality compared to classical starter cultures and represent a way of improving and optimising the sausage fermentation process and achieving tastier, safer, and healthier products.
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Metabolism of polyunsaturated fatty acids and their toxicity to the microflora of the rumen
TL;DR: Dietary PUFA might be useful in suppressing the numbers of biohydrogenating ruminal bacteria, particularly C. ruminantium and C. proteoclasticum, but care should be taken to avoid unwanted effects in suppressing cellulolysis.
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Fermented functional foods based on probiotics and their biogenic metabolites
TL;DR: The claimed health benefits of fermented functional foods are expressed either directly through the interaction of ingested live microorganisms, bacteria or yeast with the host or indirectly as a result of ingestion of microbial metabolites produced during the fermentation process.
Journal ArticleDOI
Human originated bacteria, Lactobacillus rhamnosus PL60, produce conjugated linoleic acid and show anti-obesity effects in diet-induced obese mice.
Hui-Young Lee,Jong-Hwan Park,Seung Hyeok Seok,Min-Won Baek,Dong Jae Kim,Ki-Eun Lee,Kyungsoo Paek,Yeonhee Lee,Jae-Hak Park,Jae-Hak Park,Jae-Hak Park +10 more
TL;DR: The amount of conjugated linoleic acid produced by Lactobacillus rhamnosus PL60 was enough to produce an anti-obesity effect on diet-induced obese mice, and the size of epididymal adipocytes was not reduced, and apoptotic signals and UCP-2 mRNA levels increased in adipose tissue.
References
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A medium for the cultivation of lactobacilli
TL;DR: An improved growth medium for lactobacilli is described, which supports good growth of lactOBacilli generally and also is particularly useful for a number of fastidious strains which grow only poorly in other general media.
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Lipid extraction of tissues with a low-toxicity solvent
Atsushi Hara,Norman S. Radin +1 more
TL;DR: An improved method for extracting the lipids from tissues consists of the use of hexane:isopropanol, followed by a wash of the extract with aqueous sodium sulfate to remove nonlipid contaminants.
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Dietary sources of conjugated dienoic isomers of linoleic acid, a newly recognized class of anticarcinogens
TL;DR: In this article, an improved method for quantifying linoleic acid (CLA) in food was developed, which was used to produce a data base of more than 90 food items including meat, poultry, seafood, dairy products, plant oils, and infant and processed foods.
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Anticarcinogens from fried ground beef: heat-altered derivatives of linoleic acid.
TL;DR: Fried ground beef contains substances that inhibit mutagenesis in bacteria and the initiation of epidermal carcinogenesis in mice by 7,12-dimethylbenz [a]anthracene (DMBA), and CLA-treated mice developed only about half as many papillomas and exhibited a lower tumor incidence compared with the control mice.
Journal Article
Mammary cancer prevention by conjugated dienoic derivative of linoleic acid.
TL;DR: There is a discrepancy between the antioxidant efficacy of CLA and its anticarcinogenic potency, suggesting that some other mechanisms might be involved in cancer protection.