Download or read book Effect of Probiotic Bacteria on the Conjugated Linoleic Acid CLA Content and Quality of Yogurt written by Sa Xu and published by . This book was released on 2004 with total page 296 pages. Available in PDF, EPUB and Kindle. Book excerpt: Conjugated linoleic acid (CLA) is present primarily in dairy products with many positive nutritional benefits. The predominant CLA isomers, cis-9, trans-11 CLA and trans-10, cis-12 CLA, function as an anticarcinogen and body fat reducer, respectively. Other health benefits include roles as an immune system modulator, anti-atherosclerosis and antidiabetic agent. Linoleic acid isomerase activity in probiotic bacteria contributes to CLA formation. Free linoleic acid is the primary substrate for linoleic acid isomerase and the biohydrogenation pathway of rumen bacteria. There is strong interest to increase the content of CLA in yogurt and other cultured dairy products using probiotic bacteria and unique processing methods. The objectives of this study were to 1) evaluate the ability of probiotic bacteria to convert linoleic acid (as the free or esterified fatty acid) to CLA in model systems characteristic of yogurt; and 2) develop yogurts with enhanced CLA content and acceptable quality attributes using probiotic bacteria with CLA-producing activity with and without conventional yogurt cultures (Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius subsp. thermophilus, 1:1). The 11 probiotic bacteria evaluated were able to produce CLA from linoleic acid in the model system containing hydrolyzed soy oil (1%) emulsified in milk, but not in model systems of unhydrolyzed soy oil (1%) emulsified in milk or 1% fat milk. The propionibacteria demonstrated the greatest increase in CLA content compared to other lactic acid bacteria in model system. A yogurt processed with yogurt cultures in conjunction with probiotic bacteria resulted in the greatest formation of the CLA and similar acidity, texture and flavor as the control yogurt. The combination of Lactobacillus rhamnosus with yogurt cultures produced a yogurt with the highest content of CLA and acceptable quality characteristics. The CLA formation, microbial counts, and quality attributes were stable over a 14-day storage time at 4 0C. The inoculation concentration of L. rhamnosus and yogurt cultures did not have significant effect on CLA content and texture, but affected acidity and volatile flavor compounds of yogurts. These findings indicate that probiotic dairy foods with enhanced CLA content and acceptable quality attributes can be effectively developed. The research results would help the food industry produce a more nutritional product for consumers.

Download or read book Effects of Processing Steps and Started Cultures on Conjugated Linoleic Acid CLA Content in Low Fat Plain Yogurt written by Priscilla K. Ho and published by . This book was released on 1999 with total page 204 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Dissertation Abstracts International written by and published by . This book was released on 2005 with total page 860 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Advances in Conjugated Linoleic Acid Research written by Jean-Louis Sebedio and published by CRC Press. This book was released on 2020-03-05 with total page 338 pages. Available in PDF, EPUB and Kindle. Book excerpt: Advances in Conjugated Linoleic Acid Research, Volume 2 is the second book in a series devoted entirely to conjugated linoleic acid. This book has updated information on the analysis, biochemistry and applications of conjugated fatty acids in an attempt to make Volume 2, in conjunction with Volume 1 (published in 1999), the most comprehensive, up-to-date sources of CLA-related information available today. Both scientific and commercial views are presented, with the same data sometimes interpreted differently.

Download or read book Yogurt in Health and Disease Prevention written by Nagendra P. Shah and published by Academic Press. This book was released on 2017-05-26 with total page 572 pages. Available in PDF, EPUB and Kindle. Book excerpt: Yogurt in Health and Disease Prevention examines the mechanisms by which yogurt, an important source of micro- and macronutrients, impacts human nutrition, overall health, and disease. Topics covered include yogurt consumption’s impact on overall diet quality, allergic disorders, gastrointestinal tract health, bone health, metabolic syndrome, diabetes, obesity, weight control, metabolism, age-related disorders, and cardiovascular health. Modifications to yogurt are also covered in scientific detail, including altering the protein to carbohydrate ratios, adding n-3 fatty acids, phytochemical enhancements, adding whole grains, and supplementing with various micronutrients. Prebiotic, probiotic, and synbiotic yogurt component are also covered to give the reader a comprehensive understanding of the various impacts yogurt and related products can have on human health. Health coverage encompasses nutrition, gastroenterology, endocrinology, immunology, and cardiology Examines novel and unusual yogurts as well as popular and common varieties Covers effects on diet, obesity, and weight control Outlines common additives to yogurts and their respective effects Reviews prebiotics, probiotics, and symbiotic yogurts Includes practical information on how yogurt may be modified to improve its nutritive value

Download or read book Omega 3 Fatty Acid Research written by M. C. Teale and published by Nova Publishers. This book was released on 2006 with total page 318 pages. Available in PDF, EPUB and Kindle. Book excerpt: EPA and DHA omega-3 fatty acids are contained in oily fish, such as salmon, lake trout, tuna and herring. These fatty acids are not essential to the diet; however, scientific evidence indicates that these fatty acids may be very beneficial in reducing Coronary Heart Disease among other things. This book brings together some of the recent studies on this important and interesting substance.

Download or read book Probiotic Bacteria and Postbiotic Metabolites Role in Animal and Human Health written by Naheed Mojgani and published by Springer Nature. This book was released on 2021-05-13 with total page 373 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book covers all aspects of probiotic bacteria and their metabolites, as well as their role and significance in human and animal health. Given the role of probiotic bacterial strains in the production of short chain fatty acids, butyrate etc probiotics may be considered as an alternative approach for the prevention or treatment of intestinal dysbiosis, cancers, cardiovascular diseases, hypertensions. Additionally, the significance of probiotics added in aquaculture systems for improving health, performance and growth of aquatic organisms has been highlighted. In this book, the multi-functional role of probiotics and their post-biotic metabolites in improving overall health status of man and animals, is discussed. It is a comprehensive compilation useful for researchers, academics, veterinarians and students in the field of microbiology, food technology and biotechnology.

Download or read book Genetic and Functional Analysis of Conjugated Linoleic Acid Production in Bifidobacteria and Lactic Acid Bacteria written by Eva Rosberg-Cody and published by . This book was released on 2008 with total page 232 pages. Available in PDF, EPUB and Kindle. Book excerpt: The overall aims of this thesis were to gain an increased insight into the role and implications of bacterial CLA production both in relation to host health, and also examine the physiological role of CLA production from the bacteria point of view. Initially, we screened neonatal bifidobacteria from faeces of infants with different case histories, e. g full-term/preterm, breast-/formula-fed, in order to isolate novel CLA producing strains. The most commonly isolated strain was Bifidobacterium breve, which were also the most efficient CLA producers. In a subsequent study, we localized, amplified, cloned and overexpressed the putative c9, t11 CLA isomerase from Bifidobacterium breve in both Lactococcus lactis and Corynebacterium glutamicum. The resultant recombinant strains however, showed no isomerise activity, but did convert linoleic acid to hydroxy fatty acids, believed to be intermediates in CLA production. Interestingly, structural comparisons revealed that the putative c9, t11 isomerase and the t10, c12 isomerase from Propionibacterium acnes have almost identical structures. In addition, clones expressing the putative c9, t11 CLA isomerise exhibited increased tolerance to a number of environmental stress including heat and that associated with solvent exposure. In another study, the t10, c12 CLA isomerase from Propionibacterium acnes was cloned and overexpressed in Lactococcus lactis and Escherichia coli. The resultant recombinant strains could convert the substrate linoleic acid to t10, c12 CLA. Indeed, t10, c12 CLA extracted from recombinant lactococci was shown to be strongly anti-proliferative against SW480 colon cancer cells. To investigate if the observed increased tolerance to stress by recombinant strains carrying the putative c9, t11 CLA isomerase also could be observed for clones carrying the active t10, c12 CLA isomerase, recombinant Lactococcus lactis heterologously expressing the t10, c12 CLA isomerase, along with vector controls of Lactococcus were exposed to normally lethal levels of heat, solvent and salt stresses. The results demonstrated that recombinant Lactococcus expressing the isomerase displayed a 100-fold increased survival, which was even more pronounced in the presence of substrate linoleic acid. This increased tolerance to environmental stresses of strains which express the isomerase may be due to changes in membrane fluidity as a result of incorporation of conjugated fatty acids. Finally, the active t10, c12 CLA isomerase was cloned and overexpressed in probiotic Lactobacillus paracasei NFBC 338 (Lb 338) and used in a mice feeding trial together with the substrate linoleic acid. This resultant strain produced CLA in vivo, as shown by a 4-fold increase of the conjugated isomer in adipose tissue compared with mice fed a control strain. To investigate the impact of pure t10, c12 CLA on mice fatty acid profile, this isomer was fed to mice which resulted in many changes in the fatty acid profile, most notably, a 300-700 % increase in the beneficial omega-3 fatty acids, EPA, DPA and DHA in most tissues.

Download or read book Production of Conjugated Linoleic Adic CLA by Ruminal Bacteria and the Increase of CLA Content in Dairy Products written by Young-Jun Kim and published by . This book was released on 2001 with total page 348 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Probiotics and Prebiotics in Foods written by Adriano Gomes da Cruz and published by Academic Press. This book was released on 2021-03-23 with total page 346 pages. Available in PDF, EPUB and Kindle. Book excerpt: Probiotic and Prebiotics in Foods: Challenges, Innovations, and Advances reviews recent advances, innovations, and challenges in probiotics/prebiotics in food and beverages. The book presents up-to-date, novel and extensive information regarding recent research and applications in probiotics and prebiotics in food. Sections address probiotics, prebiotics, paraprobiotics and postbiotics, probiotics, prebiotics and bucal health, probiotics, prebiotics and obesity, probiotics, prebiotics and sleep quality, in vitro and in vivo assays for selection of probiotics, probiotics and mycotoxins, edible films added to probiotic and prebiotics, predictive microbiology applied to development of probiotic foods, non-bovine milk products as probiotic and prebiotic foods, emerging technologies, and much more. Written for food scientists, nutritionists, health professionals, food product developers, microbiologists, those working in food safety, and graduate students and researchers working in academia, this book is a welcomed resource on the topics discussed. Includes coverage of both dairy and non-dairy probiotics, prebiotics and symbiotic food products Discusses the efficacy of food substrate in probiotic and prebiotic delivery Presents predictive microbiology models

Download or read book Effect of Dietary Conjugated Linoleic Acid CLA on the Fatty Acid Status in Chicken and Meat Quality written by Min Du and published by . This book was released on 2001 with total page 196 pages. Available in PDF, EPUB and Kindle. Book excerpt: This dissertation includes studies on the effect of dietary CLA on the growth, fat accumulation and fatty acid status of chicken, and chicken meat quality as influenced by irradiation. Results showed that dietary CLA did not have significant effects on the growth rate and feed efficiency in chicken. And high levels of dietary CLA slightly reduced the whole body fat content. High ratio of dietary CLA can incorporate into chicken meat and egg yolk. Dietary CLA reduced the concentration of monounsaturated fatty acids. The concentration of polyunsaturated fatty acids, including arachidonic acid, linolenic acid and linolenic acid, also reduced as the dietary CLA level increased. However, when the dietary level of linolenic acid in diet was high, dietary CLA stimulated the synthesis of DHA and EPA, which might directly relate to the biological effects of CLA. High level of dietary CLA influenced the quality of meat, which was slightly harder and drier compared to the control meat. Dietary CLA significantly improved the oxidative stability of chicken meat. The reason for the improved oxidative and color stability of meat patties during storage should be due to the reduced unsaturated fatty acid content in chicken muscles, which improved lipid and color stability and reduced volatile production in both irradiated and nonirradiated meat during storage. Irradiation greatly increased the volatile production and induced a metal-like off-odor in chicken rolls, and dietary CLA had synergistic effect on this metal-like off-odor. Irradiation also increased the redness of chicken rolls. Consumers had a preference for the color of irradiated chicken rolls, while their reactions to the flavor of irradiated chicken rolls were quite negative.

Download or read book Development and Manufacture of Yogurt and Other Functional Dairy Products written by Fatih Yildiz and published by CRC Press. This book was released on 2016-04-19 with total page 454 pages. Available in PDF, EPUB and Kindle. Book excerpt: While the science of yogurt is nearly as old as the origin of mankind, there have been rapid changes in yogurt development since the turn of the 19th century, fueled by continuing developments in biological sciences. Development and Manufacture of Yogurt and Other Functional Dairy Products presents a comprehensive review of all aspects of yogurt an

Download or read book Commencement written by Iowa State University and published by . This book was released on 2004 with total page 366 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Production of Conjugated Linoleic Acid CLA by Ruminal Bacteria and the Increase of CLA Content in Dairy Products written by Young-Jun Kim and published by . This book was released on 2001 with total page 169 pages. Available in PDF, EPUB and Kindle. Book excerpt: CLA levels in milkfat could be enhanced by urea complexation. Milk fat was hydrolyzed and crystallized with urea. Long-chain unsaturated fatty acids, including CLA, were concentrated and the highest CLA level was obtained (2.5-fold increase) by the first crystallization with a 2:1 urea/fatty acid ratio. The C18:1/C18:0 fatty acid ratio was also increased up to 25-fold.

Download or read book Probiotic Beverages written by Sandeep K. Panda and published by Academic Press. This book was released on 2021-04-29 with total page 496 pages. Available in PDF, EPUB and Kindle. Book excerpt: Probiotic Beverages is an essential reference guide to traditional, emerging and unique probiotic beverage products throughout different regions of the world. The book includes in-depth knowledge by local authors on indigenous and commercially produced probiotic beverages and related products. Examining current advancements in probiotic beverages and consumer health relationships, with a focus on large-scale beverage technology, sections cover starter cultures, regulatory challenges, genetic engineering, quality and safety. From practical issues of developing probiotic beverages, to the marketing of these drinks to the consumer, the full product lifecycle of a probiotic beverage is discussed. Describes probiotic beverages of different geographical locations, market status and scope Discusses the potential of probiotic beverages in preventing disease Covers controversial regulatory matters (labeling claims, GMO-free) and sustainability Includes dairy, nondairy, cereal and fruit beverages

Download or read book Conjugated Linoleic Acids and Conjugated Vegetable Oils written by Bert Sels and published by Royal Society of Chemistry. This book was released on 2014-07-11 with total page 265 pages. Available in PDF, EPUB and Kindle. Book excerpt: Conjugated linoleic acids (CLA) isomers of linoleic acid – a compound derived from meat and dairy products. Attention was first drawn to their potential anti-carcinogen properties in the 1980’s; since then further health benefits have been reported, and applications in the glue and paint industries as a renewable resource have been explored. This comprehensive book presents an overview of the background and research into CLA and examines each of their applications in the context of the chemistry surrounding them and CLA-enriched oils. The biosynthesis of CLA is presented, with a discussion on how animal husbandry could promote CLA production. Other chapters examine the current strategies for their synthesis using bespoke catalysts and enzymes. Readers from academia and industry will find the layout of the book highly accessible, with sections for each application. The editors are both active researchers in the field, and have brought together a wealth of expertise from across the globe, presenting a comprehensive guide to this valuable group of compounds and their potential applications.

Download or read book Probiotic Dairy Products written by Adnan Y. Tamime and published by John Wiley & Sons. This book was released on 2018-02-05 with total page 432 pages. Available in PDF, EPUB and Kindle. Book excerpt: Probiotic Dairy Products, 2nd Edition The updated guide to the most current research and developments in probiotic dairy products The thoroughly revised and updated second edition of Probiotic Dairy Products reviews the recent advancements in the dairy industry and includes the latest scientific developments in regard to the 'functional' aspects of dairy and fermented milk products and their ingredients. Since the publication of the first edition of this text, there have been incredible advances in the knowledge and understanding of the human microbiota, mainly due to the development and use of new molecular analysis techniques. This new edition includes information on the newest developments in the field. It offers information on the new ‘omic’ technologies that have been used to detect and analyse all the genes, proteins and metabolites of individuals’ gut microbiota. The text also includes a description of the history of probiotics and explores the origins of probiotic products and the early pioneers in this field. Other chapters in this resource provide valuable updates on genomic analysis of probiotic strains and aspects of probiotic products’ production and quality control. This important resource: Offers a completely revised and updated edition to the text that covers the topic of probiotic dairy products Contains 4 brand new chapters on the following topics: the history of probiotics, prebiotic components, probiotic research, and the production of vitamins, exopolysaccharides (EPS), and bacteriocins Features a new co-editor and a host of new contributors, that offer the latest research findings and expertise Is the latest title in Wiley's Society of Dairy Technology Technical Series Probiotic Dairy Products is an essential resource for dairy scientists, dairy technologists and nutritionists. The text includes the results of the most reliable research in field and offers informed views on the future of, and barriers to, the progress for probiotic dairy products.