LİNOLEİK ASİT İLAVESİNİN KEFİRİN CIS9-TRANS11-KONJÜGE LİNOLEİK ASİT İÇERİĞİNE ETKİSİ

Abstract

Süt ve et ürünlerinde doğal olarak bulunan konjuge linoleik asit (KLA) ve KLA izomerleri, doğal ve fonksiyonel bileşenlerdir. Butyrivibrio fibrosolvens, laktik asit bakterileri (LAB) ve propionibacteria gibi ruminal mikroorganizmalar, linoleik asidi (LA) KLA'ya dönüştürebilmektedir. Bu çalışmada, farklı linoleik asit (LA) konsantrasyonları (%0, 0.5, 1 ve 2) ilavesinin ve farklı depolama sürelerinin (0, 2, 7, 14 ve 21 gün) kefirin KLA içeriği üzerine etkisi araştırılmıştır. En yüksek KLA içeriği %0.5 LA ilave edilen 0. gün kefir örneğinde bulunmuştur ancak kontrol örnekleri ve %0.5 LA ilave edilen kefir örnekleri arasında istatistiksel olarak önemli bir fark bulunmamıştır. Aksine, en düşük KLA içeriği 21 günlük depolamadan sonra %2 LA içeren kefir örneğinde saptanmıştır. Sonuçlar, kefirin fonksiyonel özelliklerini geliştirmek için belirli miktarlarda LA kullanılabileceğini göstermiştir.

Keywords

• Konjuge linoleik asit
• kefir
• linoleik asit
• fonksiyonel gıda

EFFECT OF LINOLEIC ACID ADDITION ON THE CIS9-TRANS11-CONJUGATED LINOLEIC ACID CONTENT OF KEFIR

Abstract

Conjugated linoleic acid (CLA) and CLA isomers, present naturally in dairy and meat products, are the natural and functional components. Ruminal microorganisms, such as Butyrivibrio fibrosolvens, lactic acid bacteria (LAB), and propionibacteria can convert linoleic acid (LA) to CLA. In this study, the effect of different linoleic acid (LA) concentrations (0, 0.5, 1, 2%) and different storage time (0, 2, 7, 14 and 21 days) on the CLA content of kefir was investigated. The highest CLA content was found on day 0 in the kefir sample to which 0.5% LA was added but there is no significant difference between control and 0.5% LA. On the contrary, the lowest CLA content belonged to the sample including 2% LA after 21 days of storage. The results suggested that certain amounts of LA could be used to enhance the functional properties of kefir.

Keywords

• Conjugated linoleic acid
• kefir
• linoleic acid
• functional food

References

1. Abd El-Salam, M. H., El‐Shafei, K., Sharaf, O. M., Effat, B. A., Asem, F. M., and El-Aasar, M. (2010). Screening of some potentially probiotic lactic acid bacteria for their ability to synthesis conjugated linoleic acid. International Journal of Dairy Technology 63(1): 62-69, https://doi.org/10.1111/j.1471-0307.2009.00541.x.
2. AOAC. (2005). Association of Official Analytical Chemists (AOAC). In: Horwitz W, Latimer GW (eds) Official methods of analysis,18th edition. AOAC International, Gathersburg.
3. Barukčić, I., Gracin, L., Režek Jambrak, A., and Božanić, R. (2017). Comparison of chemical, rheological and sensory properties of kefir produced by kefir grains and commercial kefir starter. Mljekarstvo: časopis za unaprjeđenje proizvodnje i prerade mlijeka, 67(3): 169-176, https://doi.org/10.15567/mljekarstvo.2017.0301.
4. Bhattacharya, A., Banu, J., Rahman, M., Causey, J., and Fernandes, G. (2006). Biological effects of conjugated linoleic acids in health and disease. The Journal of Nutritional Biochemistry, 17(12): 789-810, https://doi.org/10.1016/j.jnutbio.2006.02.009.
5. Campbell, W., Drake, M., and Larick, D. (2003). The Impact of Fortification with Conjugated Linoleic Acid (CLA) on the Quality of Fluid Milk1. Journal of Dairy Science., 86(1): 43-51, https://doi.org/10.3168/jds.S0022-0302(03)73582-6.
6. Csapó, J., and Varga-Visi, É. (2015). Conjugated linoleic acid production in fermented foods. In Advances in Fermented Foods and Beverages, ed. by Wilhelm Holzapfel, Elsevier, pp. 75-105.
7. do Espírito Santo, A. P., Cartolano, N. S., Silva, T. F., Soares, F. A., Gioielli, L. A., Perego, P., et al. (2012). Fibers from fruit by-products enhance probiotic viability and fatty acid profile and increase CLA content in yoghurts. International Journal of Food Microbiology, 154(3): 135-144, https://doi.org/10.1016/j.ijfoodmicro.2011.12.025.
8. Domagała, J., Sady, M., Najgebauer-Lejko, D., Czernicka, M., and Wieteska, I. (2009). The content of conjugated linoleic acid (CLA) in cream fermented using different starter cultures. Biotechnology in Animal Husbandry, 25(5-6-2): 745-751.

9. Farsad-Naeimi, A., Imani, S., R Arefhosseini, S., and Alizadeh, M. (2015). Effect of Safflower Oil on Concentration of Conjugated Linoleic Acid of Kefir Prepared by Low-fat Milk. Recent Patents on Food, Nutrition & Agriculture, 7(2), 128-133, DOI: 10.2174/2212798407666150831144122.
10. Gamba, R. R., Caro, C. A., Martínez, O. L., Moretti, A. F., Giannuzzi, L., De Antoni, G. L., et al. (2016). Antifungal effect of kefir fermented milk and shelf life improvement of corn arepas. International Journal of Food Microbiology, 235: 85-92, https://doi.org/10.1016/j.ijfoodmicro.2016.06.038
11. Gao, J., Gu, F., Ruan, H., Chen, Q., He, J., and He, G. (2013). Induction of apoptosis of gastric cancer cells SGC7901 in vitro by a cell-free fraction of Tibetan kefir. International Dairy Journal ,30(1): 14-18, https://doi.org/10.1016/j.idairyj.2012.11.011.
12. Gaware, V., Kotade, K., Dolas, R., Dhamak, K., Somwnshis, S., Nikam, V., et al. (2011). The magic of kefir: a review. Pharmacology online, 1: 376-386.
13. Gorissen, L., Leroy, F., De Vuyst, L., De Smet, S., and Raes, K. (2015). Bacterial production of conjugated linoleic and linolenic acid in foods: a technological challenge. Critical Reviews in Food Science and Nutrition, 55(11): 1561-1574, https://doi.org/10.1080/10408398.2012.706243.
14. Guzel-Seydim, Z., Seydim, A., Greene, A., and Taş, T. (2006). Determination of antimutagenic properties of acetone extracted fermented milks and changes in their total fatty acid profiles including conjugated linoleic acids. International Journal of Dairy Technology., 59(3):209-215, https://doi.org/10.1111/j.1471-0307.2006.00265.x.
15. Jenkins, J. K., and Courtney, P. D. (2003). Lactobacillus growth and membrane composition in the presence of linoleic or conjugated linoleic acid. Canadian Journal of Microbiology, 49(1): 51-57, https://doi.org/10.1139/w03-003.
16. Jiang, J., Björck, L., and Fonden, R. (1998). Production of conjugated linoleic acid by dairy starter cultures. Journal of Applied Microbiology, 85(1): 95-102, DOI: 10.1046/j.1365-2672.1998.00481.x.
17. Kepler, C. R., Hirons, K. P., McNeill, J., and Tove, S. (1966). Intermediates and products of the biohydrogenation of linoleic acid by Butyrivibrio fibrisolvens. The Journal of Biological Chemistry., 241(6): 1350-1354.
18. Kim, D.-H., Jeong, D., Kim, H., Kang, I.-B., Chon, J.-W., Song, K.-Y., et al. (2016). Antimicrobial activity of kefir against various food pathogens and spoilage bacteria. Korean Journal for Food Science of Animal Resources,36(6):787, doi: 10.5851/kosfa.2016.36.6.787.
19. Kim, Y., and Liu, R. (2002). Increase of conjugated linoleic acid content in milk by fermentation with lactic acid bacteria. Journal of Food Science, 67(5), 1731-1737, https://doi.org/10.1111/j.1365-2621.2002.tb08714.x.
20. Lee, J. H., Kim, B., Hwang, C. E., Haque, M. A., Kim, S. C., Lee, C. S., et al. (2018). Changes in conjugated linoleic acid and isoflavone contents from fermented soymilks using Lactobacillus plantarum P1201 and screening for their digestive enzyme inhibition and antioxidant properties. Journal of Functional Foods,43:17-28, https://doi.org/10.1016/j.jff.2018.01.022.
21. Li, H., Liu, Y., Bao, Y., Liu, X., and Zhang, H. (2012). Conjugated linoleic acid conversion by six Lactobacillus plantarum strains cultured in MRS broth supplemented with sunflower oil and soymilk. Journal of Food Science, 77(6): M330-M336, DOI: 10.1111/j.1750-3841.2012.02723.x.
22. Lin, T. Y. (2000). Conjugated linoleic acid concentration as affected by lactic cultures and additives. Food Chemistry, 69(1): 27-31, https://doi.org/10.1016/S0308-8146(99)00218-6.
23. Lin, T. Y., Lin, C.-W., and Lee, C.-H. (1999). Conjugated linoleic acid concentration as affected by lactic cultures and added linoleic acid. Food Chemistry, 67(1): 1-5, https://doi.org/10.1016/S0308-8146(99)00077-1.
24. Puniya, A. K., Chaitanya, S., Tyagi, A., De, S., and Singh, K. (2008). Conjugated linoleic acid producing potential of lactobacilli isolated from the rumen of cattle. Journal of Industrial Microbiology & Biotechnology, 35(11), 1223-1228, DOI: 10.1007/s10295-008-0429-3.
25. Rodríguez-Alcalá, L. M., and Fontecha, J. (2007). Hot topic: Fatty acid and conjugated linoleic acid (CLA) isomer composition of commercial CLA-fortified dairy products: Evaluation after processing and storage. Journal of Dairy Science, 90(5): 2083-2090, DOI: 10.3168/jds.2006-693.
26. Satir, G., and Guzel-Seydim, Z. B. (2016). How kefir fermentation can affect product composition? Small Ruminant Research, 134: 1-7, https://doi.org/10.1016/j.smallrumres.2015.10.022.
27. Sébédio, J.-L., Christie, W. W., and Adlof, R. (2003). "Advances in conjugated linoleic acid research", AOCS Publishing.
28. Sehat, N., Rickert, R., Mossoba, M. M., Kramer, J. K., Yurawecz, M. P., Roach, J. A., et al. (1999). Improved separation of conjugated fatty acid methyl esters by silver ion-high-performance liquid chromatography. Lipids, 34(4): 407-413.
29. Serafeimidou, A., Zlatanos, S., Kritikos, G., and Tourianis, A. (2013). Change of fatty acid profile, including conjugated linoleic acid (CLA) content, during refrigerated storage of yogurt made of cow and sheep milk. Journal of Food Composition and Analysis, 31(1): 24-30, https://doi.org/10.1016/j.jfca.2013.02.011.
30. Shantha, N. C., Ram, L. N., O'leary, J., Hicks, C. L., and Decker, E. A. (1995). Conjugated linoleic acid concentrations in dairy products as affected by processing and storage. Journal of Food Science, 60(4): 695-697, https://doi.org/10.1111/j.1365-2621.1995.tb06208.x.
31. Sieber, R., Collomb, M., Aeschlimann, A., Jelen, P., and Eyer, H. (2004). Impact of microbial cultures on conjugated linoleic acid in dairy products—a review. International Dairy Journal, 14(1): 1-15, https://doi.org/10.1016/S0958-6946(03)00151-1.
32. Siurana, A., and Calsamiglia, S. (2016). A metaanalysis of feeding strategies to increase the content of conjugated linoleic acid (CLA) in dairy cattle milk and the impact on daily human consumption. Animal Feed Science and Technology, 217: 13-26, https://doi.org/10.1016/j.anifeedsci.2016.04.013.
33. Van Nieuwenhove, C., Oliszewski, R., González, S., and Perez Chaia, A. (2007). Conjugated linoleic acid conversion by dairy bacteria cultured in MRS broth and buffalo milk. Letters in Applied Microbiology, 44(5): 467-474, https://doi.org/10.1111/j.1472-765X.2007.02135.x.
34. Vargas, M., Cháfer, M., Albors, A., Chiralt, A., and González-Martínez, C. (2008). Physicochemical and sensory characteristics of yoghurt produced from mixtures of cows' and goats' milk. International Dairy Journal, 18(12):1146-1152, https://doi.org/10.1016/j.idairyj.2008.06.007.
35. Vieira, C., Álvares, T., Gomes, L., Torres, A., Paschoalin, V., and Conte-Junior, C. (2015). Kefir grains change fatty acid profile of milk during fermentation and storage. PloS one, 10(10): e0139910, https://doi.org/10.1371/journal.pone.0139910.
36. Whitlock, J. R., Heynen, A. J., Shuler, M. G., and Bear, M. F. (2006). Learning induces long-term potentiation in the hippocampus. Science, 313(5790): 1093-1097, DOI: 10.1126/science.1128134.
37. Xu, S., Boylston, T. D., and Glatz, B. A. (2004). Effect of lipid source on probiotic bacteria and conjugated linoleic acid formation in milk model systems. Journal of American Oil Chemists’ Society, 81(6): 589-595, https://doi.org/10.1007/s11746-006-0946-z.
38. Zelovitis, I., Vlachou, Α.-M., Pappa, E. C., and Kondyli, E. (2016). Manufacture of A “Functional” Fermented Milk Product with the Addition of an Alcoholic Plant Origin Extract. Current Research in Nutrition and Food Science, 4(Special Issue Nutrition in Conference October 2016), 97-104, http://dx.doi.org/10.12944/CRNFSJ.4.Special-Issue-October.13.