تاثیر لاکتوباسیلوس کازئی، ل. هلوتیکوس و بیفیدوباکتریوم لاکتیس بر رخ نمای اسیدهای چرب خامه ترش

نویسنده
رضا کریمی
گروه علوم و مهندسی صنایع غذایی، دانشکده علوم کشاورزی، دانشگاه گیلان، رشت، ایران
10.22034/FSCT.21.157.50
چکیده
امروزه، محصولات پروبیوتیک بدلیل خواص سلامتبخش مختلف جزو فرآورده‌های غذایی محبوب در بین مصرف‌کنندگان هستند. یکی از محصولات لبنی، خامه ترش بوده که در عین حالیکه پتانسیل بالایی برای دربرگیری میکروارگانیسم‌های پروبیوتیک دارد، توجه چندانی به آن نشده است. هدف تحقیق حاضر بررسی اثرات کشت‌های پروبیوتیک بر رخ‌ نمای اسیدهای چرب و ویژگی‌های حسی خامه ترش بود. نمونه‌های خامه با لاکتوباسیلوس کازئی، ل. هلوتیکوس و بیفیدوباکتریوم لاکتیس به صورت کشت منفرد تلقیح شدند. مقادیر pH، اسیدیته و رخ‌ نمای اسیدهای چرب، در روزهای 1، 15 و 30 دوره نگهداری مورد ارزیابی قرار گرفتند. پارامترهای گفته شده با نمونه خامه شاهد مقایسه شدند. غلظت اسیدهای چرب کوتاه زنجیر در نمونه‌های خامه بسته به نوع کشت مورد استفاده تغییر کردند. همچنین، پروبیوتیک‌ها باعث تغییر در اسیدهای چرب متوسط زنجیر و اسید‌های چرب اشباع و غیراشباع در خامه تخمیر‌شده شدند. از میان اسیدهای چرب کوتاه‌زنجیر و اسیدهای چرب غیراشباع، ل. پاراکازئی باعث تولید بیشترین میزان اسید لینولئیک در روزهای 1 و 30 نگهداری و همچنین بیشترین تولید اسید بوتیریک در روزهای 15 و 30 نگهداری شد. به طور کلی، تولید خامه ترش پروبیوتیک می تواند یک محصول فراسودمند با ارزش افزوده بالا در صنعت لبنیات باشد.
کلیدواژه‌ها
پروبیوتیک
تخمیر
فراسودمند
خامه ترش

موضوعات

عنوان مقاله English

Effect of Lactobacillus paracasei, L. helveticus and Bifidobacterium lactis on fatty acid profile of sour cream

نویسنده English

Reza Karimi
Department of Food Science and Technology, Faculty of Agricultural Sciences, University of Guilan, Rasht, Iran
چکیده English

Nowadays, probiotic products are among popular foods among the consumers due to their different health effects. One of the dairy products is sour cream, which has been less noticed, although it has high potential for inclusion of the probiotic microorganisms. The goal of the present research was considering the effects of probiotic cultures on fatty acid profile of sour cream. The cream samples were incorporated by Lactobacillus casei, L. helveticus and Bifidobacterium lactis as single cultures. The pH values, acidity and fatty acid profiles were evaluated at the time of 1, 15 and 30 days of storage period. The mentioned parameters were compared to the control cream. Concentrations of short-chain fatty acids in cultured cream samples differed depending on the used cultures. Moreover, probiotics caused the change in medium chain, saturated and polyunsaturated fatty acid content in fermented cream. Among the short-chain fatty acids and unsaturated fatty acids, L. paracasei caused the highest production of linoleic acid in 1 and 30 days of storage as well as the highest production of butyric acid in 15 and 30 days of storage. Generally, production of probiotic sour cream can be a functional value-added product in the dairy industry.



کلیدواژه‌ها English

Fermentation
Functional
Probiotic
Sour cream
[1] J. A. Tur and M. M. Bibiloni, "Functional Foods," Encyclopedia of Food and Health, pp. 157-161, 2016.
[2] R. Karimi, A. M. Mortazavian, and A. G. Da Cruz, "Viability of probiotic microorganisms in cheese during production and storage: a review," Dairy Science & Technology, vol. 91, pp. 283–308 2011.
[3] D. W. Olson and K. J. Aryana, "Probiotic Incorporation into Yogurt and Various Novel Yogurt-Based Products," Applied Sciences, vol. 12, p. 12607, 2022.
[4] S. Sharma et al., "Impact of ultrafine bubbles on the survivability of probiotics in fermented milks," International Dairy Journal, vol. 140, p. 105591, 2023.
[5] R. Karimi, S. Sohrabvandi, and A. M. Mortazavian, "Sensory Characteristics of Probiotic Cheese," Comprehensive Reviews in Food Science and Food Safety, vol. 11, pp. 437-452, 2012.
[6] H. Goktas, H. Dikmen, H. Bekiroglu, N. Cebi, E. Dertli, and O. Sagdic, "Characteristics of functional ice cream produced with probiotic Saccharomyces boulardii in combination with Lactobacillus rhamnosus GG," LWT, vol. 153, p. 112489, 2022.
[7] F. Cosme, A. Inês, and A. Vilela, "Consumer’s acceptability and health consciousness of probiotic and prebiotic of non-dairy products," Food Research International, vol. 151 p. 110842, 2022.
[8] E. A. Araújo, A. C. S. Pires, M. S. Pinto, G. Jan, and A. F. de Carvahlo, "Probiotics in Dairy Fermented Products," In Tech Open, vol. 654, 2012.
[9] S. Fijan, "Microorganisms with Claimed Probiotic Properties: An Overview of Recent Literature," International Journal of Environmental Research and Public Health, vol. 11, pp. 4745–4767, 2014.
[10] B. Paszczyk and M. Czarnowska-Kujawska, "Fatty Acid Profile, Conjugated Linoleic Acid Content, and Lipid Quality Indices in Selected Yogurts Available on the Polish Market," Animals, vol. 12, p. 96, 2022.
[11] W. Hoffmann, "Cream: Manufacture," Reference Module in Food Sciences, pp. 1-7, 2016.
[12] N. Niamsiri and C. A. Batt, Dairy Products (Encyclopedia of Microbiology). Academic Press, 2009.
[13] M. Gibson and P. Newsham, "Milk and Dairy," in Food Science and the Culinary Arts, M. Gibson and P. Newsham Eds.: Academic Press, 2018, pp. 133-167.
[14] Pasteurized and UHT cream- Specifications and test methods, ISIRI-No.191, Iran, 2019.
[15] M. M. Rahman, G. V. Halade, P. J. Williams, and G. Fernandes, "t10c12-CLA maintains higher bone mineral density during aging by modulating osteoclastogenesis and bone marrow adiposity," Journal of Cellular Physiology, vol. 226, pp. 2406–2414, 2011.
[16] D. Kritchevsky, "Conjugated linoleic acid effects on experimental artherosclerosis," Dairy Foods Cardiovasc Health Bull IDF, vol. 353, pp. 22–36, 2000.
[17] H. Malinska, M. Hüttl, O. Oliyarnyk, M. Bratova, and L. Kazdova, "Conjugated linoleic acid reduces visceral and ectopic lipid accumulation and insulin resistance in chronic severe hypertriglyceridemia," Nutrition vol. 31, pp. 1045–1051, 2015.
[18] M. Collomb, A. Schmid, R. Sieber, D. Wechsler, and E.-L. Ryhänen, "Conjugated linoleic acids in milk fat: Variation and physiological effects," International Dairy Journal, vol. 16, pp. 1347-1361, 2006.
[19] M. A. Belury, "Dietary conjugated linoleic acid in health: physiological effects and mechanisms of action," Annual Review of Nutrition, vol. 22, pp. 505-531, 2002.
[20] J. C. Nunes and A. G. Torres, "Fatty acid and CLA composition of Brazilian dairy products and contribution to daily intake of CLA," Journal of Food Composition and Analysis, vol. 23, pp. 782-789, 2010.
[21] L. Yilmaz-Ersan, "Fatty acid composition of cream fermented by probiotic bacteria," Mljekarstvo vol. 63, pp. 132-139, 2013.
[22] B. Yang et al., "Bacterial conjugated linoleic acid production and their applications," Progress in Lipid Research, vol. 68, pp. 26-36, 2017.
[23] W. Palachum, W. Choorit, and Y. Chisti, "Accumulation of conjugated linoleic acid in Lactobacillus plantarum WU-P19 is enhanced by induction with linoleic acid and chitosan treatment," Annals of Microbiology, vol. 68, pp. 611–624, 2018.
[24] E. S. Hosseini, R. K. Kermanshahi, S. Hosseinkhani, S. A. Shojaosadati, and M. Nazari, "Conjugated linoleic acid production from various substrates by probiotic Lactobacillus plantarum," Annals of Microbiology, vol. 65, pp. 27–32, 2015.
[25] G. Zárate, "Dairy Propionibacteria: Less Conventional Probiotics to Improve the Human and Animal Health," in Probiotic in Animals, E. Rigobelo Ed.: InTech, 2012, ch. 8, pp. 153-202.
[26] Y. Mei, H. Chen, B. Yang, J. Zhao, H. Zhang, and W. Chen, "Research progress on conjugated linoleic acid bio-conversion in Bifidobacterium," International Journal of Food Microbiology, vol. 369, p. 109593, 2022.
[27] M. L. E. Dapkevicius, B. Sgardioli, S. P. A. Câmara, P. Poeta, and F. X. Malcata, "Current Trends of Enterococci in Dairy Products: A Comprehensive Review of Their Multiple Roles," Foods, vol. 10, p. 821, 2021.
[28] R. Sieber, M. Collomb, A. Aeschlimann, P. Jelen, and H. Eyer, "Impact of microbial cultures on conjugated linoleic acid in dairy products—a review," International Dairy Journal, vol. 14, pp. 1-15, 2004.
[29] Milk and milk products-Determination of titrable acidity and pH-Test method, ISIRI-No.2852, Iran, 2022.
[30] C. P. V. Nieuwenhove, V. Terán, and S. N. González, "Conjugated linoleic and linolenic acid production by bacteria: Development of functional foods," in Probiotics, E. C. Rigobelo Ed.: InTech., 2012, pp. 55-80.
[31] H. Yadav, S. Jain, and P. R. Sinha, "Production of free fatty acids and conjugated linoleic acid in probiotic dahi containing Lactobacillus acidophilus and Lactobacillus casei during fermentation and storage," International Dairy Journal, vol. 60, pp. 1006-1010, 2007.
[32] Y. Lu et al., "Protective effects of oleic acid and polyphenols in extra virgin olive oil on cardiovascular diseases," Food Science and Human Wellness, vol. 13, no. 2, pp. 529-540, 2024.
[33] L. Perdomo et al., "Protective role of oleic acid against cardiovascular insulin resistance and in the early and late cellular atherosclerotic process," Cardiovascular Diabetology, vol. 14, p. 75, 2015.
[34] V. S. Shramko, Y. V. Polonskaya, E. V. Kashtanova, E. M. Stakhneva, and Y. I. Ragino, "The Short Overview on the Relevance of Fatty Acids for Human Cardiovascular Disorders," Biomolecules, vol. 10, no. 8, p. 1127, 2020.
[35] L. Pattayil and H.-T. Balakrishnan-saraswathi, "In Vitro Evaluation of Apoptotic Induction of Butyric Acid Derivatives in Colorectal Carcinoma Cells," Anticancer Research, vol. 39, pp. 3795-3801, 2019.
[36] C. Siregar, E. B. Wasito, and I. K. Sudiana, "Effect of Butyric Acid on p53 Expression and Apoptosis in Colon Epithelial Cells in Mice after Treated with 9,10-dimethyl-1,2-benz(a)anthracene," Procedia Chemistry, vol. 18, pp. 141-146, 2016.
[37] G. C. Kuhl and J. D. D. Lindner, "Biohydrogenation of Linoleic Acid by Lactic Acid Bacteria for the Production of Functional Cultured Dairy Products: A Review," Foods, vol. 5, p. 13, 2016.
[38] R. C. Khanal and K. C. Olson, "Factors affecting conjugated linoleic acid (CLA) content in milk, meat, and egg: A review," Pakistan Journal of Nutrition, vol. 3, pp. 82–98, 2004.
[39] Y. J. Kim and R. H. Liu, "Increase of conjugated linoleic acid content in milk by fermentation with lactic acid bacteria," Journal of Food Science, vol. 67, pp. 1731-1737, 2002.
[40] L. Gorissen et al., "Linoleate isomerase activity occurs in lactic acid bacteria strains and is affected by pH and temperature," Journal of Applied Microbiology, vol. 111, pp. 593– 606, 2011.
[41] L. Alonso, E. P. Cuesta, and S. E. Gilliand, "Production of free conjugated linoleic acid by Lactobacillus acidophilus and Lactobacillus casei of human intestinal origin," Journal of Dairy Science, vol. 86, pp. 1941–1946, 2003.
[42] M. Coakley, R. P. Ross, M. Nordgren, G. Fitzgerald, R. Devery, and C. Stanton, "Conjugated linoleic acid biosynthesis by human derived Bifidobacterium species," Journal of Applied Microbiology, vol. 94, pp. 138–145, 2003.
[43] S. Raimondi, A. Amaretti, A. Leonardi, A. Quartieri, C. Gozzoli, and M. Rossi, "Conjugated Linoleic Acid Production by Bifidobacteria: Screening, Kinetic, and Composition," BioMed Research International, vol. 2016, p. 8654317, 2016.
[44] L.-M. Wang, J.-P. Lv, Z.-Q. Chu, Y.-Y. Cui, and X.-H. Ren, "Production of conjugated linoleic acid by Propionibacterium freudenreichii," Food Chemistry, vol. 103, pp. 313-318, 2007.
[45] A. C. R. Florence, R. C. da Silva, A. P. E. Santo, L. A. Gioielli, A. Y. Tamime, and M. N. de Oliveira, "Increased CLA content in organic milk fermented by bifidobacteria or yoghurt cultures," Dairy Science & Technology, vol. 89, pp. 541–553, 2009.
[46] P. Rouhi, H. Nikoupour, E. Vasheghani-Faraahani, and K. Khosravi-Darani, "Variables Affecting Conjugated Linoleic Acid Production Process In Probiotic Yogurt By The Taguchi Method," Iranian Journal of Nutrition Sciences & Food Technology, vol. 2, pp. 49-57, 2008.
[47] H. Colakoglu and O. Gursoy, "Effect of lactic adjunct cultures on conjugated linoleic acid (CLA) concentration of yogurt drink," Journal of Food Agriculture and Environment, vol. 9, pp. 60-64, 2011.
[48] O. Gursoy, A. K. Seckin, O. Kinik, and A. D. Karaman, "The effect of using different probiotic cultures on conjugated linoleic acid (CLA) concentration and fatty acid composition of white pickle cheese," International Journal of Food Sciences and Nutrition, vol. 63, pp. 610-615, 2012.
[49] F. Y. Ekinci, O. D. Okur, B. Ertekin, and Z. Guzel‐Seydim, "Effects of probiotic bacteria and oils on fatty acid profiles of cultured cream," European Journal of Lipid Science and Technology, vol. 110, pp. 216-224, 2008.
[50] J. Domagala, M. Sady, D. Najgebauer-Lejko, M. Czernicka, and I. Wieteska, "The content of conjugated linoleic acid (CLA) in cream fermented using different starter cultures," Biotechnology in Animal Husbandry, vol. 25, pp. 745-751, 2009.
[51] H. Lin, D. Boylston, M. J. Chang, L. O. Luedecke, and T. D. Shultz, "Survey of the Conjugated Linoleic Acid Contents of Dairy Products," Journal of Dairy Science, vol. 78, pp. 2358-2365, 1995.
[52] J. Jiang, L. Björck, and R. Fondén, "Conjugated Linoleic Acid in Swedish dairy products with special reference to the manufacture of hard cheeses," International Dairy Journal, vol. 7, pp. 863-867, 1997.
[53] S. Xu, T. D. Boylston, and B. A. Glatz, "Conjugated Linoleic Acid Content and Organoleptic Attributes of Fermented Milk Products Produced with Probiotic Bacteria," Journal of Agricultural and Food Chemistry, vol. 53, pp. 9064–9072, 2005.
[54] S. Xu, T. D. Boylston, and B. A. Glatz, "Effect of Inoculation Level of Lactobacillus rhamnosus and Yogurt Cultures on Conjugated Linoleic Acid Content and Quality Attributes of Fermented Milk Products," Journal of Food Science, vol. 71, pp. 275-280, 2006.
[55] R. I. Dave, N. Ramaswamy, and R. J. Baer, "Changes in fatty acid composition during yogurt processing and their effects on yogurt and probiotic bacteria in milk procured from cows fed different diets," Australian Journal of Dairy Technology, vol. 57, pp. 197-202, 2002.
[56] R. P. Oliveira et al., "Effect of different prebiotic on the fermentation Kinetics, probiotic survival and fatty acids profiles in nonfat symbiotic fermented milk," International Journal of Food Microbiology, vol. 128, pp. 467–472, 2009.
[57] K. Khosravi-Darani, F. S. Reihani, and R. Feili, "Bioproduction of Conjugated Linoleic Acid in Yogurt by Probiotic Bacteria," International Journal of Biotechnology for Wellness Industries, vol. 3, pp. 62-68, 2014.
[58] A. Serafeimidou, S. Zlatanos, G. Kritikos, and A. Tourianis, "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, vol. 31, pp. 24–30, 2013.
[59] M. Złoch et al., "Lacticaseibacillus paracasei as a Modulator of Fatty Acid Compositions and Vitamin D3 in Cream," Foods, vol. 11, p. 1659, 2022.
[60] A. C. R. Florence et al., "Fatty acid profile, trans-octadecenoic, α-linolenic and conjugated linoleic acid contents differing in certified organic and conventional probiotic fermented milks," Food Chemistry, vol. 135 pp. 2207–2214, 2012.
[61] L. M. Rodríguez-Alcalá, B. Teresa, X. F. Malcata, G. Ana, and F. Javier, "Quantitative and qualitative determination of CLA produced by Bifidobacterium and lactic acid bacteria by combining spectrophotometric and Ag+-HPLC techniques," Food Chemistry, vol. 125, pp. 1373–1378, 2011.
[62] M. H. A. El-salam, K. El-shafei, O. M. Sharaf, B. A. Effat, F. M. Asem, and M. El-aasar, "Screening of some potentially probiotic lactic acid bacteria for their ability to synthesis conjugated linoleic acid," International Journal of Dairy Technology, vol. 63, pp. 62-69, 2010.
[63] L. Gorissen et al., "Production of conjugated linoleic acid and conjugated linolenic acid isomers by Bifidobacterium species," Applied Microbiology and Biotechnology, vol. 87, pp. 2257–2266, 2010.
[64] H. G. Park et al., "Characterization of Conjugated Linoleic Acid Production by Bifidobacterium breve LMC 520," Journal of Agricultural and Food Chemistry, vol. 57, pp. 7571–7575, 2009.
[65] N. Manzo, F. Pizzolongo, I. Montefusco, M. Aponte, G. Blaiotta, and R. Romano, "The effects of probiotics and prebiotics on the fatty acid profile and conjugated linoleic acid content of fermented cow milk," International Journal of Food Sciences and Nutrition, vol. 66, pp. 254-259, 2015.