Inulin and probiotic concentration effects on fatty and linoleic conjugated acids in cream cheeses

Alves, Larissa de Lima; Richards, Neila Silvia Pereira dos Santos; Mariutti, Lilian Regina Barros; Nogueira, Gislaine C.; Bragagnolo, Neura

doi:10.1007/s00217-011-1558-x

Cited by 12 publications

(7 citation statements)

References 36 publications

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“…Addition of inulin significantly increased the CLA concentration as compared to untreatedinulin cheeses because inulin can stimulate the cheese micro flora activity leading to increase the CLA [17]. A similar finding was reported by [43] who found that cream cheese made with inulin had higher CLA. So, treatments T5, T6, T7 and T8 had significantly higher CLA values than the corresponding values of T1, T2, T3 and T4 respectively.…”

Section: Gross Chemical Composition and Ph Valuessupporting

confidence: 82%

“…casei. The majority of investigations showed that the inclusion of probiotics increased the level of CLA in cheese [43,45].…”

Section: Table (2)mentioning

confidence: 99%

“…moreover [43] found that cream cheese made with Lb. acidophilus had higher CLA concentration through the storage period than that made with B. animalis; [46] found that cheese made with Lb.…”

Section: Table (2)mentioning

confidence: 99%

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Inducing Conjugated Linoleic Acid Concentration in Tallaga-Like Cheese by Using Probiotics, Inulin and Lipolysed Milk Containing Safflower Oil as Precursor on Its Quality Characteristics

Abouelwafa,

Ahmed,

El-Safty

et al. 2023

JCNB

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Probiotic functional dairy products are known of their positive impact on overall health. Conjugated linoleic acid (CLA) has a healthy magical effect on human health. So, a new Tallaga-like cheese was prepared by using some probiotic strains and lipolyzed milk with Safflower oil as a source of free linolenic acid as well as with or without inulin as prebiotic and followed its impact on cheese quality characteristics of Tallaga-like cheese stored at 5°C for 28 day. Mixture of equal parts of fresh buffaloe`s and cow`s milk were standardized to 3.60 % fat, pasteurized, cooled to 37°C, salted, mixed well with 0.6% (v/v) lipolyzed milk with Safflower oil, inoculated with probiotic bacteria (Lb. plantarum, Lb. acidophilus, Lb. casei and B. bifidum) and fortified with/without 1.5% inulin to induce CLA formation Results showed that using inulin with 0.6% safflower oil and probiotic bacteria increased significantly the CLA concentration as compared to using probiotics with lipolysed milk only. Addition of different probiotics with inulin increased significantly the titratable acidity, total lactic acid bacteria with higher rheological characteristics and gained higher total acceptability scores. It can be recommended that functional Tallaga-like cheese with more than double CLA, presented in control cheese, can be made with using Lb. plantarum or Lb. acidophilus and 1.5% inulin in the presence of lipolysed milk with safflower oil as a source of free linolenic acid.

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Section: Gross Chemical Composition and Ph Valuessupporting

confidence: 82%

“…casei. The majority of investigations showed that the inclusion of probiotics increased the level of CLA in cheese [43,45].…”

Section: Table (2)mentioning

confidence: 99%

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Inducing Conjugated Linoleic Acid Concentration in Tallaga-Like Cheese by Using Probiotics, Inulin and Lipolysed Milk Containing Safflower Oil as Precursor on Its Quality Characteristics

Abouelwafa,

Ahmed,

El-Safty

et al. 2023

JCNB

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“…Other studies showed that some LAB may produce CLA in cream (Domagała et al, 2009) or cheese (Van Nieuwenhove et al, 2007b;Lima Alves et al, 2011). Thus, one of the most effective methods to increase CLA uptake in humans is to increase CLA levels in dairy products by using strains with high CLA production potential (Lee et al, 2007).…”

Section: Introductionmentioning

confidence: 95%

Screening of Lactobacillus strains for their ability to produce conjugated linoleic acid in milk and to adhere to the intestinal tract

Sosa-Castañeda

Hérnández-Mendoza

Astiazarán-García

et al. 2015

Journal of Dairy Science

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Conjugated linoleic acid (CLA) has been shown to provide beneficial effects on health; however, the amount consumed in food is far from that required for the desired effects. Thus, increasing the CLA content in dairy foods through milk fermentation with specific lactic acid bacteria (LAB) offers an interesting alternative. Moreover, some LAB may be able to adhere to the intestinal mucosa and produce CLA through endogenous synthesis. Therefore, the objective of this study was to screen LAB isolates for their ability to produce CLA in skim milk and in simulated gastrointestinal conditions. Additionally, the ability of selected CLA-producing LAB to adhere to the intestinal mucosa in a murine model was assessed. Results showed that of 13 strains of Lactobacillus tested, only 4 were able to produce CLA in skim milk supplemented with linoleic acid (13.44 ± 0.78 to 50.9 ± 0.26 µg/mL). Furthermore, these 4 Lactobacillus strains were able to survive and produce CLA in simulated gastrointestinal conditions and to adhere to the intestinal mucosa of Wistar rats after 7 d of oral inoculation with fluorescently labeled bacteria. Accordingly, these 4 Lactobacillus strains may be used to manufacture fermented dairy foods to increase CLA content, and consumption of these fermented milks may result in CLA produced endogenously by these LAB.

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“…reuteri ), which belonged to the Lactobacillus genus until 2020 (Zheng et al ., 2020), were able to synthesise CLA in MRS culture medium and in milk (Andrade et al ., 2012; Sosa‐Castañeda et al ., 2014). In addition, it has also been reported that CLA‐producing LAB (CLA‐LAB) can increase the amount of CLA in dairy products, such as yogurt, cream and cheese (Domagała et al ., 2009; de Lima Alves et al ., 2011; do Espirito Santo et al ., 2012; Gutiérrez, 2016).…”

Section: Introductionmentioning

confidence: 99%

Screening of lactobacilli strains isolated from artisanal Poro de Tabasco cheese for their ability to biosynthesise conjugated linoleic acid under simulated gastrointestinal conditions

Sosa‐Castañeda,

Reyes‐Díaz,

Heredia‐Castro

et al. 2023

Int J of Food Sci Tech

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SummaryConjugated linoleic acid (CLA) is a mixture of linoleic acid isomers which have been shown to provide beneficial health effects; particularly, the isomers cis‐9, trans‐11 (c9‐t11) and trans‐10, cis‐12 (t10‐c12) are those with proven biological activity. Some lactic acid bacteria (LAB) have demonstrated the ability to synthesize CLA in culture media or in fermented milk, however, few studies have considered the possibility that LAB can continue to produce CLA in the human gut. Therefore, the objective of this study was to screen lactobacilli strains isolated from artisanal Poro de Tabasco cheese for their ability to biosynthesize CLA under simulated gastrointestinal digestion (SGD) and to evaluate their survival and gut colonization capacity under these conditions. First of all, LAB strains were identified molecularly and their CLA‐biosynthesis capacity in culture media and under simulated gastrointestinal conditions were evaluated. Besides, bacterial survival to the gastrointestinal conditions and gut colonization capacity by their adhesion and autoaggregation properties were assessed. Sixteen LAB strains were phenotypically and genotypically identified and were classified within the Lactiplantibacillus pentosus, Lactiplantibacillus plantarum, Limosilactobacillus fermentum and Companilactobacillus farciminis species. Nine strains were able to synthesize CLA in culture media supplemented with linoleic acid (7.19‐18.78 μg/mL; with a conversion rate of 0.43‐1.13 %) and seven of them achieved it under simulated gastrointestinal conditions (4.28‐47.67 μg/mL; with a conversion rate of 0.51‐5.75%), with an outstanding performance of Lactiplantibacillus pentosus LC12. In addition, the viable counts demonstrated that all the study strains achieved to survive under gastric conditions with a high population survival rate of 94.5%, except for LC19 (67%); however all the nine strains recovered their viability with a high capacity to colonize the gut. Therefore, they may be considered as potential probiotic CLA‐producing strains, mainly Lactiplantibacillus pentosus LC12 since it was able to produce the closest CLA concentration to Limosilactobacillus reuteri ATCC 55739 (positive control). Thus, these strains can be used as starter cultures for designing promising functional foods with beneficial claims associated to the CLA content in the food matrix or produced after consumed.

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Inulin and probiotic concentration effects on fatty and linoleic conjugated acids in cream cheeses

Cited by 12 publications

References 36 publications

Inducing Conjugated Linoleic Acid Concentration in Tallaga-Like Cheese by Using Probiotics, Inulin and Lipolysed Milk Containing Safflower Oil as Precursor on Its Quality Characteristics

Inducing Conjugated Linoleic Acid Concentration in Tallaga-Like Cheese by Using Probiotics, Inulin and Lipolysed Milk Containing Safflower Oil as Precursor on Its Quality Characteristics

Screening of Lactobacillus strains for their ability to produce conjugated linoleic acid in milk and to adhere to the intestinal tract

Screening of lactobacilli strains isolated from artisanal Poro de Tabasco cheese for their ability to biosynthesise conjugated linoleic acid under simulated gastrointestinal conditions

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