| Conjugated Linoleic Acid Conversion by Six Lactobacillus plantarum Strains Cultured in MRS Broth Supplemented with Sunflower Oil and Soymilk. | |
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MedLine Citation:
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PMID: 22591404 Owner: NLM Status: Publisher |
Abstract/OtherAbstract:
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Six strains of Lactobacillus plantarum, isolated from traditional dairy products of minority nationalities, were evaluated for their ability to produce conjugated linoleic acid (CLA) from free linoleic acid in vitro. All the 6 strains were found to be capable of converting linoleic acid to CLA when using sunflower oil as substrate or during soymilk fermentation. The inhibitory effect of linoleic acid on the growth of the L. plantarum was also discussed. The production of CLA was increased with adding high concentration of substrate in sunflower oil and IMAU60042 produced the highest CLA both in sunflower oil and soymilk. The CLA was composted by 2 isomers: cis9, trans11-CLA and tran10, cis12-CLA, and cis9, tran s11-CLA covered the most part of the total CLA formed except for L. plantarum P8. The production of CLA was decreased during the storage of fermented soymilk. The CLA contents decreased significantly in the first week, also more quickly in 2 wk. Especially, tran10, cis12-CLA decreased more rapidly than cis9, tran11-CLA. No dramatic change was observed among other 8 fatty acids in soymilk. The proportion of unsaturated fatty acids varied after fermentation with different L. plantrum strains, but all decreased the during storage. The research on the ability of converting CLA of L. plantrum strains could be basis for the future research and development of fermented soymilk products. Practical Application: Desirable probiotic traits, such as acid and bile tolerance, aggregation activity, and antibacterial activity, have been proved for the 6 Lactobacillus plantarum strains. The 6 L. plantarum strains might be used in the fermentation of soymilk to produce multifunctional probiotic soymilk products, especially the rich CLA contents. |
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Authors:
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Haiping Li; Yong Liu; Yan Bao; Xiaoming Liu; Heping Zhang |
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Publication Detail:
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Type: JOURNAL ARTICLE Date: 2012-5-16 |
Journal Detail:
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Title: Journal of food science Volume: - ISSN: 1750-3841 ISO Abbreviation: - Publication Date: 2012 May |
Date Detail:
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Created Date: 2012-5-17 Completed Date: - Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 0014052 Medline TA: J Food Sci Country: - |
Other Details:
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Languages: ENG Pagination: - Citation Subset: - |
Copyright Information:
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© 2012 Institute of Food Technologists® |
Affiliation:
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Authors Y. Liu, Bao, X. Liu, and Zhang are with The Key Laboratory of Dairy Biotechnology and Bioengineering, Education Ministry of P. R. China, Dept. of Food Science and Engineering, Inner Mongolia Agricultural Univ., Huhhot 010018, PR China. Author Li is with College of Biotechnology and Food Science, Tianjin Univ. of Commerce, Tianjin, PO 300134, PR China. Direct inquiries to author Zhang (E-mail: hepingdd@vip.sina.com). |
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From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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