TY - JOUR
T1 - Study of the viability of using lipase-hydrolyzed commercial vegetable oils to produce microbially conjugated linolenic acid-enriched milk
AU - Fontes, Ana Luiza
AU - Pimentel, Lígia
AU - Soares, Ana M. S.
AU - Domingues, M. Rosário
AU - Rodríguez-Alcalá, Luis Miguel
AU - Gomes, Ana Maria
N1 - Funding Information:
This work was financed by National funds via FCT – Fundação para a Ciência e a Tecnologia, under the project “Pro-TECh-CLnA - Microbial Production of Bioactive Conjugated Linolenic Acid Isomers to Obtain Functional Ingredients and Foods” reference PTDC/AGR-TEC/2125/2014. We would also like to thank the scientific collaboration under the FCT project UIDB/50016/2020. Financial support for the author A.L. Fontes was provided by the scholarship SFRH/BD/117721/2016 granted by the Portuguese government through FCT. Thanks are due to the University of Aveiro and FCT/MCT and FCT/MEC (PIDDAC) for the financial support to CESAM (UIDP/50017/2020 + UIDB/50017/2020 + LA/P/0094/2020).
Funding Information:
This work was financed by National funds via FCT – Fundação para a Ciência e a Tecnologia, under the project “Pro-TECh-CLnA - Microbial Production of Bioactive Conjugated Linolenic Acid Isomers to Obtain Functional Ingredients and Foods” reference PTDC/AGR-TEC/2125/2014. We would also like to thank the scientific collaboration under the FCT project UIDB/50016/2020. Financial support for the author A.L. Fontes was provided by the scholarship SFRH/BD/117721/2016 granted by the Portuguese government through FCT. Thanks are due to the University of Aveiro and FCT/MCT and FCT/MEC (PIDDAC) for the financial support to CESAM (UIDP/50017/2020 + UIDB/50017/2020 + LA/P/0094/2020).
Publisher Copyright:
© 2023 The Authors
PY - 2023/7/1
Y1 - 2023/7/1
N2 - This work studied the viability of using vegetable oils as precursor substrates to develop a dairy product enriched in microbial conjugated linoleic (CLA) and conjugated linolenic (CLNA) acids. Hydrolysis of hempseed, flaxseed (FSO) and soybean (SBO) oils was tested with Candida rugosa (CRL), Pseudomonas fluorescens, or Pancreatic porcine lipases. FSO and SBO, previously hydrolyzed with CRL, were further selected for cow’s milk CLA/CLNA-enrichment with Bifidobacterium breve DSM 20091. Thereafter, higher substrate concentrations with hydrolyzed FSO were tested. For all tested oils, CRL revealed the best degrees of hydrolysis (>90%). Highest microbial CLA/CLNA yield in milk was achieved with hydrolyzed FSO, which led to the appearance of mainly CLNA isomers (0.34 mg/g). At higher substrate concentrations, maximum yield was 0.88 mg/g CLNA. Therefore, it was possible to enrich milk with microbial CLNA using vegetable oil, but not with CLA, nor develop a functional product that can deliver a reliable effective dose.
AB - This work studied the viability of using vegetable oils as precursor substrates to develop a dairy product enriched in microbial conjugated linoleic (CLA) and conjugated linolenic (CLNA) acids. Hydrolysis of hempseed, flaxseed (FSO) and soybean (SBO) oils was tested with Candida rugosa (CRL), Pseudomonas fluorescens, or Pancreatic porcine lipases. FSO and SBO, previously hydrolyzed with CRL, were further selected for cow’s milk CLA/CLNA-enrichment with Bifidobacterium breve DSM 20091. Thereafter, higher substrate concentrations with hydrolyzed FSO were tested. For all tested oils, CRL revealed the best degrees of hydrolysis (>90%). Highest microbial CLA/CLNA yield in milk was achieved with hydrolyzed FSO, which led to the appearance of mainly CLNA isomers (0.34 mg/g). At higher substrate concentrations, maximum yield was 0.88 mg/g CLNA. Therefore, it was possible to enrich milk with microbial CLNA using vegetable oil, but not with CLA, nor develop a functional product that can deliver a reliable effective dose.
KW - Conjugated linoleic acid (CLA)
KW - Conjugated linolenic acid (CLNA)
KW - Vegetable oils
KW - Lipases
KW - Milk
KW - Bifidobacterium breve
UR - http://www.scopus.com/inward/record.url?scp=85147857701&partnerID=8YFLogxK
U2 - 10.1016/j.foodchem.2023.135665
DO - 10.1016/j.foodchem.2023.135665
M3 - Article
C2 - 36787664
SN - 0308-8146
VL - 413
JO - Food Chemistry
JF - Food Chemistry
M1 - 135665
ER -