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Fatty acid profile, trans-octadecenoic, α-linolenic and conjugated linoleic acid contents differing in certified organic and conventional probiotic fermented milks.
Food Chem. 2012 Dec 15; 135(4):2207-14.FC

Abstract

Development of dairy organic probiotic fermented products is of great interest as they associate ecological practices and benefits of probiotic bacteria. As organic management practices of cow milk production allow modification of the fatty acid composition of milk (as compared to conventional milk), we studied the influence of the type of milk on some characteristics of fermented milks, such as acidification kinetics, bacterial counts and fatty acid content. Conventional and organic probiotic fermented milks were produced using Bifidobacterium animalis subsp. lactis HN019 in co-culture with Streptococcus thermophilus TA040 and Lactobacillus delbrueckii subsp. bulgaricus LB340. The use of organic milk led to a higher acidification rate and cultivability of Lactobacillus bulgaricus. Fatty acids profile of organic fermented milks showed higher amounts of trans-octadecenoic acid (C18:1, 1.6 times) and polyunsaturated fatty acids, including cis-9 trans-11, C18:2 conjugated linoleic (CLA-1.4 times), and α-linolenic acids (ALA-1.6 times), as compared to conventional fermented milks. These higher levels were the result of both initial percentage in the milk and increase during acidification, with no further modification during storage. Finally, use of bifidobacteria slightly increased CLA relative content in the conventional fermented milks, after 7 days of storage at 4°C, whereas no difference was seen in organic fermented milks.

Authors+Show Affiliations

Department of Biochemical and Pharmaceutical Technology, São Paulo University, Av. Prof. Lineu Prestes, 580. Bl 16, 05508-900 São Paulo, Brazil.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Comparative Study
Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

22980792

Citation

Florence, Ana Carolina R., 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, no. 4, 2012, pp. 2207-14.
Florence AC, Béal C, Silva RC, et al. Fatty acid profile, trans-octadecenoic, α-linolenic and conjugated linoleic acid contents differing in certified organic and conventional probiotic fermented milks. Food Chem. 2012;135(4):2207-14.
Florence, A. C., Béal, C., Silva, R. C., Bogsan, C. S., Pilleggi, A. L., Gioielli, L. A., & Oliveira, M. N. (2012). Fatty acid profile, trans-octadecenoic, α-linolenic and conjugated linoleic acid contents differing in certified organic and conventional probiotic fermented milks. Food Chemistry, 135(4), 2207-14. https://doi.org/10.1016/j.foodchem.2012.07.026
Florence AC, et al. Fatty Acid Profile, Trans-octadecenoic, Α-linolenic and Conjugated Linoleic Acid Contents Differing in Certified Organic and Conventional Probiotic Fermented Milks. Food Chem. 2012 Dec 15;135(4):2207-14. PubMed PMID: 22980792.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Fatty acid profile, trans-octadecenoic, α-linolenic and conjugated linoleic acid contents differing in certified organic and conventional probiotic fermented milks. AU - Florence,Ana Carolina R, AU - Béal,Catherine, AU - Silva,Roberta C, AU - Bogsan,Cristina S B, AU - Pilleggi,Ana Lucia O S, AU - Gioielli,Luiz Antonio, AU - Oliveira,Maricê N, Y1 - 2012/07/15/ PY - 2012/03/02/received PY - 2012/06/18/revised PY - 2012/07/04/accepted PY - 2012/9/18/entrez PY - 2012/9/18/pubmed PY - 2013/2/9/medline SP - 2207 EP - 14 JF - Food chemistry JO - Food Chem VL - 135 IS - 4 N2 - Development of dairy organic probiotic fermented products is of great interest as they associate ecological practices and benefits of probiotic bacteria. As organic management practices of cow milk production allow modification of the fatty acid composition of milk (as compared to conventional milk), we studied the influence of the type of milk on some characteristics of fermented milks, such as acidification kinetics, bacterial counts and fatty acid content. Conventional and organic probiotic fermented milks were produced using Bifidobacterium animalis subsp. lactis HN019 in co-culture with Streptococcus thermophilus TA040 and Lactobacillus delbrueckii subsp. bulgaricus LB340. The use of organic milk led to a higher acidification rate and cultivability of Lactobacillus bulgaricus. Fatty acids profile of organic fermented milks showed higher amounts of trans-octadecenoic acid (C18:1, 1.6 times) and polyunsaturated fatty acids, including cis-9 trans-11, C18:2 conjugated linoleic (CLA-1.4 times), and α-linolenic acids (ALA-1.6 times), as compared to conventional fermented milks. These higher levels were the result of both initial percentage in the milk and increase during acidification, with no further modification during storage. Finally, use of bifidobacteria slightly increased CLA relative content in the conventional fermented milks, after 7 days of storage at 4°C, whereas no difference was seen in organic fermented milks. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/22980792/Fatty_acid_profile_trans_octadecenoic_α_linolenic_and_conjugated_linoleic_acid_contents_differing_in_certified_organic_and_conventional_probiotic_fermented_milks_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(12)01138-7 DB - PRIME DP - Unbound Medicine ER -