Conjugated linoleic acids in milk fat: Variation and physiological effects

Collomb, M.; Schmid, Alexandra; Sieber, R.; Wechsler, Daniel; Ryhänen, Eeva-Liisa

doi:10.1016/j.idairyj.2006.06.021

Cited by 205 publications

(206 citation statements)

References 131 publications

(174 reference statements)

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“…CLA in fermented milk and dairy products should provide "functional" aspects as inhibition of initiation of carcinogenesis process, effects on anti-atherogenic, anti-adipogenic, anti-diabetogenic and antiinflammatory activities, beneficial regulatory effects on immune function, and alters the low-density lipoprotein/high-density lipoprotein cholesterol ratio [8,15].…”

Section: Introductionmentioning

confidence: 99%

Increased CLA content in organic milk fermented by bifidobacteria or yoghurt cultures

Florence

Silva

Santo

et al. 2009

Dairy Sci. Technol.

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-This study investigates the kinetics of acidification, fatty acid (FA) profile and conjugated linoleic acid (CLA, C18:2 c9, t11) content in fermented milks prepared from organic and conventional milk. Fermented milks were manufactured with five mixed cultures: four different strains of Bifidobacterium animalis subsp. lactis (BL04, B94, BB12 and HN019) and Lactobacillus delbrueckii subsp. bulgaricus LB340, in co-culture with Streptococcus thermophilus TA040. The composition of milk was evaluated, and the kinetics of acidification was followed by continuous pH measurement using the Cinac system. The profile of FA, including CLA, was analyzed by gas chromatography. The chemical composition of conventional and organic milk was similar, with the exception of protein and Fe, the concentrations of which were higher in the organic milk. The rate of acidification was significantly influenced by the type of milk and the bacterial strain used. Co-cultures St-HN019 and St-BB12 showed higher maximal acidification rates in both milks. Final counts of S. thermophilus (9.0-10.1 log 10 colony forming units (CFU)·mL −1 ), Lactobacillus bulgaricus (8.2-8.5 log 10 CFU·mL −1 ) and B. animalis subsp. lactis strains (8.3-9.3 log 10 CFU·mL −1 ) did not differ significantly in either milk. Unexpectedly, all fermented organic milks contained significantly higher amounts of CLA than the same milk before fermentation, whereas CLA amounts did not change during fermentation of conventional milk. Regardless of the type of milk, CLA was found to be significantly positively correlated with trans-vaccenic acid and negatively correlated with linoleic acid. Moreover, the CLA contents were significantly higher in fermented milks showing shorter fermentation times. acidification profile / fermented milk / Bifidobacterium animalis subsp. lactis / organic milk / conjugated linoleic acid / trans-vaccenic acid Article published by EDP Sciences 料乳中，St-HN019 和 St-BB12 共发酵菌株表现出最大的酸化速率; S. thermophilus (9.0 10.1 log 10 cfu·mL −1 )、L. bulgaricus (8.2 8.5 log 10 cfu·mL −1 ) 和 B. animalis subsp. lactis strains (8.3 9.3 log 10 cfu·mL −1 ) 在两种乳中的最后菌数没有显著差异○ 出乎意料的是有机乳发酵后 CLA 含量显著地提高，但是普通乳发酵前后 CLA 含量没有变化○ 如果不考虑乳的类型，CLA 含量与反式-十八碳烯酸呈正相关，与亚油酸含量呈负相关○ 此外，发酵时间短的发酵乳中 CLA 含量较高○ 酸化特性 / 益生性发酵乳 / 有机乳 / 共轭亚油酸 / 反式-十八碳烯酸 Résumé -Teneur en acide linoléique conjugué accrue dans des laits biologiques fermentés par des bifidobactéries et des levains à yaourt. Cette étude a pour but d'examiner les cinétiques d'acidification, les profils en acides gras et les teneurs en acide linoléique conjugué (CLA, C18:2 c9, t11) de laits fermentés préparés à partir de lait biologique et conventionnel. Des laits fermentés ont été produits avec cinq types de cultures mixtes : quatre souches de Bifidobacterium animalis subsp. lactis (BL04, B94, BB12 et HN019) et Lactobacillus delbrueckii subsp. bulgaricus LB340, en co-culture avec S. thermophilus TA040. La composition du lait était évaluée et les cinétiques d'acidification étaient suivies par mesure continue du pH à l'aide du système C...

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Section: Introductionmentioning

confidence: 99%

Increased CLA content in organic milk fermented by bifidobacteria or yoghurt cultures

Florence

Silva

Santo

et al. 2009

Dairy Sci. Technol.

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“…Many other biological activities such as anti-atherogenic, anti-adipogenic, anti-diabetogenic, antiinflammatory and beneficial regulatory effects on immune function were found [60,61,81]. Collomb et al [13] give a review of the physiological effects of CLA. In human studies often not the same effects suggested based on animal studies are found.…”

Section: Introductionmentioning

confidence: 99%

“…Couvreur et al [14] found a linear positive relationship between the proportion of fresh grass in the cows' diet and the concentration of unsaturated fatty acids, as well as the concentration of CLA, with +0.38 and +0.12%, respectively, per +10% of fresh grass. In their recent review on the variation of CLA in unprocessed milk fat, Collomb et al [13] report values ranging from 0.2 to 5.37 g·100 g -1 fat. The highest reported value was from a study of Shingfield et al [76] obtained by a diet supplemented with fish oil and sunflower oil.…”

Section: Introductionmentioning

confidence: 99%

Influence of processing on the fatty acid composition and the content of conjugated linoleic acid in organic and conventional dairy products - a review

Bisig

Eberhard

Collomb

et al. 2007

Lait

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-An overview of the present knowledge on the influences of dairy processing and storage on the content of conjugated linoleic acids (CLA) and to possible differences between organic and standard products is given. In organic dairy products CLA was reported to be from not significantly up to 135% higher. Newer studies on the effect of heating steps show no changes in CLA content or isomer profiles, with the exception of microwaving, where CLA was decreased by up to 53%. In commercial dairy products no effects of fermentation on CLA content were observed. Recent studies on cheese showed no changes in the CLA content during manufacturing or ripening. CLA content was stable during butter-making out of CLA-enriched milk. In several more recent investigations with probiotic bacteria (lactic acid bacteria such as Lactobacillus rhamnosus or Lactobacillus acidophilus, and propionibacteria and bifidobacteria such as B. breve and B. dentium) or other strains of these bacteria groups on a laboratory scale, an increase in CLA could be observed under the condition that free linoleic acid (LA) was available in the culture medium. Conversion rates reached up to 87% with Propionibacteria freudenreichii ssp. shermanii. In cultivated form, B. breve reached a comparably high concentration of 398 mg CLA·L -1 broth. Especially high concentrations of up to 40 g CLA·L -1 broth could be produced with resting cells of Lactobacillus plantarum and Lb. acidophilus or with immobilised cells of Lb. delbrueckii ssp. bulgaricus. CLA formation in yoghurt could be observed under the condition that free LA was added. After 14 days of storage the increase was 77%. Specific procedures allow one to increase the content of CLA in a fraction. These procedures are dry fractionation (63% increase), fractionation using supercritical carbon dioxide (89% increase) and crystallisation (concentration 2.5 times). Numerous studies on the shelf-life stability of CLA-enriched dairy products showed no significant differences in flavour quality parameters. conjugated linoleic acid / dairy product / processing / shelf-life stability / organic product 共轭亚油酸 / 乳制品 / 加工 / 货架稳定性 / 有机的Résumé -Influence de la fabrication sur la composition des acides gras et la concentration en acides linoléiques conjugués dans des produits laitiers biologiques et standards. La présente étude donne une vue d'ensemble des connaissances concernant l'influence de la fabrication et du stockage des produits laitiers sur la concentration en acides linoléiques conjugués (CLA) et les différences possibles entre les produits biologiques et les produits standards. Dans les produits laitiers bio, il est reporté que la concentration en CLA est plus élevée dans des proportions allant de non significatif à 135 %. Il ressort de nouvelles études conduites sur l'effet du chauffage que celui-ci n'entraîne aucune modification au niveau de la concentration en CLA ou de la répartition des isomères, à l'exception du chauffage par micro-onde avec lequel la concentration en CLA pouvait être inférieure ...

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“…A gordura do leite caracteriza-se por ser uma das fontes naturais mais ricas de CLA (Collomb et al, 2006 As vacas podem apresentar grande variação individual nos níveis de CLA, Kelsey et al (2003) encontram em sua pesquisa valores de CLA nos leite coletados no mesmo dia uma variação de até três vezes o conteúdo de CLA nos leites, apesar de todos os animais serem alimentados com a mesma dieta. Pode-se observar que nos resultados desta pesquisa houve variação nos teores de CLA entre produtos, que se deve a variação sazonal ou regional.…”

Section: Resultsunclassified

“…Parodi (2003), em pesquisa sobre a composição de ácidos graxos, em especial o CLA, observou valores de 2 a 37 mg de lipídio/100g. A variabilidade de valores é principalmente a fatores ambientais e regionais, e as dietas das vacas, que parece ser o principal determinante da variação da composição de ácidos graxos no leite, assim com as práticas agrícolas, fatores genéticos e ambientais influenciam nestes valores (Collomb et al, 2002;Ledoux et al, 2005;Eifert et al, 2006;Collomb et al, 2006). Portanto, a composição de CLA em alimentos lácteos industrializados disponíveis para consumo pode apresentar diferenças entre regiões e entre os tipos de produtos lácteos.…”

Section: Introductionunclassified

Teor de CLA em leites produzidos em diferentes regiões do Estado do Rio Grande do Sul

Fuke

Nörnberg

Rodrigues

et al. 2012

RBCV

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ResumoDiversos fatores afetam a qualidade do leite dentro de uma propriedade leiteira, muitas alterações são responsáveis pelas variações da qualidade nutricional do leite. Portanto, objetivou-se determinar o teor de ácidos graxos e o de ácido linoleico conjugado, em leites produzidos em diferentes regiões do Rio Grande do Sul. Amostras de leite foram obtidas em três diferentes laticínios do Rio Grande do Sul, situados nas regiões do Noroeste, Norte e Sul, produzidas nas diferentes regiões e estações climáticas, do ano de 2010 e que são comercializadas na cidade de Santa Maria/RS. O perfil de ácidos graxos e de ácido linoleico conjugado foi determinado por cromatografia gasosa. O principal ácido graxo insaturado foi o oleico (18:1n9c). O teor de ômega-3 foi maior no inverno (0,75%) e o teor de ômega-6 presente no leite foi maior na estação do verão para as regiões Norte e Noroeste. A razão ω-6/ω-3 variou de 3:1 a 5:1 com relação às médias observadas neste estudo. Os níveis de ácido linoleico conjugado no leite aumentaram nas estações da primavera e do inverno, com média de 10,13 mg. O conteúdo CLA de leites produzidos na região Sul do Brasil possuem valores superiores aos relatados para os produtos lácteos de países em climas temperados.Palavras-chave: ácido linoleico conjugado, ácidos graxos, leite. AbstractSeveral factors affect the quality of milk in a dairy property, many changes are responsible for variçãoes the nutritional quality of milk. Therefore, the objective was to determine the content of fatty acids and conjugated linoleic acid in milk produced in different regions of Rio Grande do Sul Milk samples were obtained in three different dairy Rio Grande do Sul, in the regions of the Northwest North and South, produced in different regions and seasons of the year 2010 and are marketed in the city of Santa Maria / RS. The profile of fatty acids and conjugated linoleic acid content was determined by gas chromatography. The major unsaturated fatty acid was oleic (18:1 n9c). The omega-3 content was higher in winter (0.75%) and omega-6 content in milk was higher in the summer season for the North and Northwest. The reason ω-6/ω-3 ranged from 3:1 to 5:1 with respect to the means observed in this study. The levels of conjugated linoleic acid in milk increased in the spring and winter, with an average of 10.13 mg. The CLA content of milk produced in southern Brazil have values higher than those reported for dairy products from countries in temperate climates. Keywords IntroduçãoA demanda por leite com propriedades funcionais decorrentes do ácido linoleico conjugado (CLA) está em plena expansão em países desenvolvidos, de forma que muitos pesquisadores em todo o mundo têm avaliado diferentes formas de aumentar o teor de CLA no leite de ruminantes (Rodríguez-Alcala e Fontecha, 2007). O CLA representa uma mistura de isômeros posicionais e geométricos do ácido linoleico (cis-9, cis-12 octadecadienoico), com duplas ligações conjugadas, sendo encontrado em vários produtos alimentícios, em maiores proporções nos lácteo...

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Conjugated linoleic acids in milk fat: Variation and physiological effects

Cited by 205 publications

References 131 publications

Increased CLA content in organic milk fermented by bifidobacteria or yoghurt cultures

Increased CLA content in organic milk fermented by bifidobacteria or yoghurt cultures

Influence of processing on the fatty acid composition and the content of conjugated linoleic acid in organic and conventional dairy products - a review

Teor de CLA em leites produzidos em diferentes regiões do Estado do Rio Grande do Sul

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