Production of conjugated linoleic acid by dairy starter cultures

Jiang, Jin; Björck, Lennart; Fondén, Rangne

doi:10.1046/j.1365-2672.1998.00481.x

Cited by 259 publications

(254 citation statements)

References 22 publications

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“…As in the present work, Gnädig et al [32] and Jiang et al [42] found no effect of the manufacturing conditions on the CLA content of a French Emmental cheese and of two common types of Swedish hard cheeses, respectively. In contrast, in some cases weak positive or negative variations have been observed during the manufacture of Cheddar cheese [48] or processed cheese [29], which could be explained either by free-radical-type oxidation of linoleic acid, likely during aging and heat treatment [34], or by conversion of free linoleic acid into CLA by the dairy starter cultures [43,48]. However, although the ripening time, heating level and microflora composition varied between the different cheeses studied in the present work, the effect of these manufacturing parameters on the CLA content of cheese fat was negligible in comparison with that of the original milk composition.…”

Section: Fatty Acidsmentioning

confidence: 89%

Respective effects of milk composition and the cheese-making process on cheese compositional variability in components of nutritional interest

Lucas

Rock

Chamba

et al. 2005

Lait

126

110

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-To assess the relationship between conditions of milk production and cheese contents of components of nutritional interest, it is necessary to know to what extent the compositional variability of cheese depends on that of milk. The respective effects of milk composition and the cheese-making process on cheese compositional variability in components of nutritional interest were therefore studied under real conditions of cheese production considering four different cheese-making technologies. The nutritional characteristics of the original milk were subject to high variations partly due to animal species (cow vs. goat). Apart from the aspects related to the dry matter content of cheese, the cheese compositional variability in fatty acids, β-carotene, xanthophylls and vitamin E depended mainly on the composition of the original milk. For vitamin A, it was partially influenced by both the original milk composition and the cheese-making process. Regarding folates and minerals, as well as total antioxidant capacity, the cheese composition varied mainly with the cheese-making process. In addition, the cheese-making technology had a significant effect on the cheese composition in minerals and folates, but did not influence the other components affected by the cheesemaking process. Consequently, the cheese contents of fat-soluble compounds depend directly on the conditions of milk production. On the contrary, the composition of cheese in water-soluble compounds varies independently of the conditions of milk production. The total antioxidant capacity of pressed cheeses, unlike the original milk, was positively correlated with some fat-soluble antioxidants. It could therefore be influenced by the conditions of milk production. Résumé -Effets respectifs de la composition du lait et de la transformation fromagère sur la variabilité de composition du fromage en composés d'intérêt nutritionnel. De façon à étudier la relation entre les conditions de production du lait et les teneurs en composés d'intérêt nutritionnel dans le fromage, il est nécessaire de savoir dans quelle mesure la variabilité de composition du fromage dépend de celle du lait d'origine. Les effets respectifs de la composition du lait et de la transformation fromagère sur la variabilité de composition du fromage en composés d'intérêt nutritionnel ont donc été étudiés en conditions réelles de production du fromage et en considérant quatre technologies fromagères différentes. Les caractéristiques nutritionnelles du lait à l'origine du fromage sont soumises à de grandes variations en partie dues à l'espèce animale (vache vs. chèvre). Mis à part les aspects liés à la teneur en matière sèche du fromage, la variabilité de composition du fromage en acides gras, en β-carotène, en xanthophylles et en vitamine E dépend principalement de la composition du lait d'origine, alors que pour la vitamine A celle-ci est influencée à la fois par la composition du lait d'origine et par la transformation fromagère. Par contre, la composition en folates et en minéraux du fr...

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Section: Fatty Acidsmentioning

confidence: 89%

Respective effects of milk composition and the cheese-making process on cheese compositional variability in components of nutritional interest

Lucas

Rock

Chamba

et al. 2005

Lait

126

110

View full text Add to dashboard Cite

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“…However, in the present organism such a reductive reaction sequence did not occur since the formed cis-9, trans-11 isomer of CLA was not converted further to other fatty acids. Instead, detoxification of LA via conversion to CLA as proposed by Jiang et al [5] is a more probable physiological role for the isomerization in the present organism. Jiang et al [5] observed a positive correlation between CLA formation and the ability to tolerate LA among three CLAforming strains of propionibacteria.…”

Section: Discussionmentioning

confidence: 99%

“…In these cases a major proportion of CLA formed has been in the cis-9, trans-11 configuration. The conversion reaction has been studied both in bacterial growing cultures and washed-cell suspensions [5,9,12,13,17,20]. From these small-scale microbiological isomerization studies one can conclude that the toxicity of LA and its low solubility in aqueous solutions may have severe complications in the production of CLA.…”

Section: Introductionmentioning

confidence: 99%

Production of conjugated linoleic acid by Propionibacterium freudenreichii ssp. shermanii

Rainio

Vahvaselkä

Suomalainen

et al. 2002

Lait

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-The kinetics of linoleic acid isomerization to conjugated linoleic acid (CLA) by Propionibacterium freudenreichii ssp. shermanii JS was studied in pH-controlled batch and fedbatch fermentations. In batch fermentations supplemented with 600-2 000 µg . mL -1 linoleic acid, the rate of CLA formation was highest during the exponential phase of growth. By the end of the batch fermentations, high amounts of CLA corresponding to 80-87% conversion were accumulated with initial linoleic acid concentrations up to 2 000 µg . mL -1 . In fed-batch fermentations, where 600 µg . mL -1 linoleic acid was added into the culture after exponential growth, a rapid but short conversion period occurred. Thus, both actively growing and non-growing cultures were able to effectively form CLA. However, the production rates per cell were significantly higher in growing cultures. This isomerization reaction could be a detoxification system for linoleic acid in the propionibacterium strain studied.

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“…Based on the findings that certain strains of propionibacteria [30,65,71,77 and others] or their enzyme extract [46] can transfer linoleic acid effectively into CLA with high conversion rates of up to 87%, further investigations were carried out. Xu et al [83] investigated 11 probiotic bacteria for the ability to form CLA.…”

Section: Propionibacteriamentioning

confidence: 99%

“…Jiang et al [30] screened 19 different strains of lactobacilli, lactococci, streptococci and propionibacteria commonly used as dairy starter cultures for their ability to produce conjugated linoleic acid (CLA) from free linoleic acid in vitro. Two strains of Propionibacterium freudenreichii ssp.…”

Section: Influence Of Dairy Starter Culturesmentioning

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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Production of conjugated linoleic acid by dairy starter cultures

Cited by 259 publications

References 22 publications

Respective effects of milk composition and the cheese-making process on cheese compositional variability in components of nutritional interest

Respective effects of milk composition and the cheese-making process on cheese compositional variability in components of nutritional interest

Production of conjugated linoleic acid by Propionibacterium freudenreichii ssp. shermanii

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

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