Effect of Lactiplantibacillus plantarum on the Conversion of Linoleic Acid of Vegetable Oil to Conjugated Linoleic Acid, Lipolysis, and Sensory Properties of Cheddar Cheese

Publikation: Beitrag in Fachzeitschrift › Artikel › Forschung › Peer-Review

Autorschaft

  • Awais Khan
  • Muhammad Nadeem
  • Fahad Al-Asmari
  • Muhammad Imran
  • Saadia Ambreen
  • Muhammad Abdul Rahim
  • Sadaf Oranab
  • Tuba Esatbeyoglu
  • Elena Bartkiene
  • João Miguel Rocha

Organisationseinheiten

Externe Organisationen

  • University of Veterinary and Animal Sciences, Lahore, Pakistan
  • King Faisal University
  • Government College University Faisalabad
  • The University of Lahore
  • Multan Medical and Dental College (MMDC)
  • Lithuanian University of Health Sciences (LSMU)
  • Universidade Católica Portuguesa (UCP)
  • Universidade do Porto
Forschungs-netzwerk anzeigen

Details

OriginalspracheEnglisch
Aufsatznummer2613
FachzeitschriftMicroorganisms
Jahrgang11
Ausgabenummer10
PublikationsstatusVeröffentlicht - 23 Okt. 2023

Abstract

Conjugated linoleic acid (CLA) is perceived to protect the body from metabolic diseases. This study was conducted to determine the effect of Lactiplantibacillus plantarum (Lp. plantarum) on CLA production and sensory characteristics of cheddar cheese. Lp. plantarum can convert linoleic acid (LA) to CLA. To increase CLA in cheddar cheese and monitor the conversion of LA to CLA by Lp. plantarum, the LA content of cheese milk (3.4% fat) was increased by partially replacing fat with safflower oil (85% LA of oil) at 0, 3, 6, and 9% concentrations (T 1, T 2, T 3, and T 4). Furthermore, Lp. plantarum 10 8 colony-forming units (CFU)/mL (8 log CFU mL −1) was added in all treatments along with traditional cheddar cheese culture (Lactococcus lactis ssp. lactis and L. lactis ssp. cremoris). After 30 days of ripening, Lp. plantarum in T 1, T 2, T 3, and T 4 was 6.75, 6.72, 6.65, and 6.55 log CFU g −1. After 60 days of ripening, Lp. plantarum in T 1, T 2, T 3, and T 4 was 6.35, 6.27, 6.19, and 6.32 log CFU g −1. After 60 days of ripening, Lp. plantarum in T 1, T 2, T 3, and T 4 was 6.41, 6.25, 6.69, and 6.65 log CFU g −1. GC-MS analysis showed that concentrations of CLA in the 90 days’ control, T 1, T 2, T 3, and T 4 were 1.18, 2.73, 4.44, 6.24, and 9.57 mg/100 g, respectively. HPLC analysis revealed that treatments containing Lp. plantarum and LA presented higher concentrations of organic acids than the control sample. The addition of safflower oil at all concentrations did not affect cheese composition, free fatty acids (FFA), and the peroxide value (POV) of cheddar cheese. Color flavor and texture scores of experimental cheeses were not different from the control cheese. It was concluded that Lp. plantarum and safflower oil can be used to increase CLA production in cheddar cheese.

ASJC Scopus Sachgebiete

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Effect of Lactiplantibacillus plantarum on the Conversion of Linoleic Acid of Vegetable Oil to Conjugated Linoleic Acid, Lipolysis, and Sensory Properties of Cheddar Cheese. / Khan, Awais; Nadeem, Muhammad; Al-Asmari, Fahad et al.
in: Microorganisms, Jahrgang 11, Nr. 10, 2613, 23.10.2023.

Publikation: Beitrag in Fachzeitschrift › Artikel › Forschung › Peer-Review

Khan, A., Nadeem, M., Al-Asmari, F., Imran, M., Ambreen, S., Rahim, M. A., Oranab, S., Esatbeyoglu, T., Bartkiene, E., & Rocha, J. M. (2023). Effect of Lactiplantibacillus plantarum on the Conversion of Linoleic Acid of Vegetable Oil to Conjugated Linoleic Acid, Lipolysis, and Sensory Properties of Cheddar Cheese. Microorganisms, 11(10), Artikel 2613. https://doi.org/10.3390/microorganisms11102613
Khan A, Nadeem M, Al-Asmari F, Imran M, Ambreen S, Rahim MA et al. Effect of Lactiplantibacillus plantarum on the Conversion of Linoleic Acid of Vegetable Oil to Conjugated Linoleic Acid, Lipolysis, and Sensory Properties of Cheddar Cheese. Microorganisms. 2023 Okt 23;11(10):2613. doi: 10.3390/microorganisms11102613
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@article{8e0a12138e954bfa8d4c297d9e63b537,
title = "Effect of Lactiplantibacillus plantarum on the Conversion of Linoleic Acid of Vegetable Oil to Conjugated Linoleic Acid, Lipolysis, and Sensory Properties of Cheddar Cheese",
abstract = "Conjugated linoleic acid (CLA) is perceived to protect the body from metabolic diseases. This study was conducted to determine the effect of Lactiplantibacillus plantarum (Lp. plantarum) on CLA production and sensory characteristics of cheddar cheese. Lp. plantarum can convert linoleic acid (LA) to CLA. To increase CLA in cheddar cheese and monitor the conversion of LA to CLA by Lp. plantarum, the LA content of cheese milk (3.4% fat) was increased by partially replacing fat with safflower oil (85% LA of oil) at 0, 3, 6, and 9% concentrations (T 1, T 2, T 3, and T 4). Furthermore, Lp. plantarum 10 8 colony-forming units (CFU)/mL (8 log CFU mL −1) was added in all treatments along with traditional cheddar cheese culture (Lactococcus lactis ssp. lactis and L. lactis ssp. cremoris). After 30 days of ripening, Lp. plantarum in T 1, T 2, T 3, and T 4 was 6.75, 6.72, 6.65, and 6.55 log CFU g −1. After 60 days of ripening, Lp. plantarum in T 1, T 2, T 3, and T 4 was 6.35, 6.27, 6.19, and 6.32 log CFU g −1. After 60 days of ripening, Lp. plantarum in T 1, T 2, T 3, and T 4 was 6.41, 6.25, 6.69, and 6.65 log CFU g −1. GC-MS analysis showed that concentrations of CLA in the 90 days{\textquoteright} control, T 1, T 2, T 3, and T 4 were 1.18, 2.73, 4.44, 6.24, and 9.57 mg/100 g, respectively. HPLC analysis revealed that treatments containing Lp. plantarum and LA presented higher concentrations of organic acids than the control sample. The addition of safflower oil at all concentrations did not affect cheese composition, free fatty acids (FFA), and the peroxide value (POV) of cheddar cheese. Color flavor and texture scores of experimental cheeses were not different from the control cheese. It was concluded that Lp. plantarum and safflower oil can be used to increase CLA production in cheddar cheese.",
keywords = "cheese, conjugated linoleic acid, lipolysis, Lp. plantarum",
author = "Awais Khan and Muhammad Nadeem and Fahad Al-Asmari and Muhammad Imran and Saadia Ambreen and Rahim, {Muhammad Abdul} and Sadaf Oranab and Tuba Esatbeyoglu and Elena Bartkiene and Rocha, {Jo{\~a}o Miguel}",
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language = "English",
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Download

TY - JOUR

T1 - Effect of Lactiplantibacillus plantarum on the Conversion of Linoleic Acid of Vegetable Oil to Conjugated Linoleic Acid, Lipolysis, and Sensory Properties of Cheddar Cheese

AU - Khan, Awais

AU - Nadeem, Muhammad

AU - Al-Asmari, Fahad

AU - Imran, Muhammad

AU - Ambreen, Saadia

AU - Rahim, Muhammad Abdul

AU - Oranab, Sadaf

AU - Esatbeyoglu, Tuba

AU - Bartkiene, Elena

AU - Rocha, João Miguel

N1 - Publisher Copyright: © 2023 by the authors.

PY - 2023/10/23

Y1 - 2023/10/23

N2 - Conjugated linoleic acid (CLA) is perceived to protect the body from metabolic diseases. This study was conducted to determine the effect of Lactiplantibacillus plantarum (Lp. plantarum) on CLA production and sensory characteristics of cheddar cheese. Lp. plantarum can convert linoleic acid (LA) to CLA. To increase CLA in cheddar cheese and monitor the conversion of LA to CLA by Lp. plantarum, the LA content of cheese milk (3.4% fat) was increased by partially replacing fat with safflower oil (85% LA of oil) at 0, 3, 6, and 9% concentrations (T 1, T 2, T 3, and T 4). Furthermore, Lp. plantarum 10 8 colony-forming units (CFU)/mL (8 log CFU mL −1) was added in all treatments along with traditional cheddar cheese culture (Lactococcus lactis ssp. lactis and L. lactis ssp. cremoris). After 30 days of ripening, Lp. plantarum in T 1, T 2, T 3, and T 4 was 6.75, 6.72, 6.65, and 6.55 log CFU g −1. After 60 days of ripening, Lp. plantarum in T 1, T 2, T 3, and T 4 was 6.35, 6.27, 6.19, and 6.32 log CFU g −1. After 60 days of ripening, Lp. plantarum in T 1, T 2, T 3, and T 4 was 6.41, 6.25, 6.69, and 6.65 log CFU g −1. GC-MS analysis showed that concentrations of CLA in the 90 days’ control, T 1, T 2, T 3, and T 4 were 1.18, 2.73, 4.44, 6.24, and 9.57 mg/100 g, respectively. HPLC analysis revealed that treatments containing Lp. plantarum and LA presented higher concentrations of organic acids than the control sample. The addition of safflower oil at all concentrations did not affect cheese composition, free fatty acids (FFA), and the peroxide value (POV) of cheddar cheese. Color flavor and texture scores of experimental cheeses were not different from the control cheese. It was concluded that Lp. plantarum and safflower oil can be used to increase CLA production in cheddar cheese.

AB - Conjugated linoleic acid (CLA) is perceived to protect the body from metabolic diseases. This study was conducted to determine the effect of Lactiplantibacillus plantarum (Lp. plantarum) on CLA production and sensory characteristics of cheddar cheese. Lp. plantarum can convert linoleic acid (LA) to CLA. To increase CLA in cheddar cheese and monitor the conversion of LA to CLA by Lp. plantarum, the LA content of cheese milk (3.4% fat) was increased by partially replacing fat with safflower oil (85% LA of oil) at 0, 3, 6, and 9% concentrations (T 1, T 2, T 3, and T 4). Furthermore, Lp. plantarum 10 8 colony-forming units (CFU)/mL (8 log CFU mL −1) was added in all treatments along with traditional cheddar cheese culture (Lactococcus lactis ssp. lactis and L. lactis ssp. cremoris). After 30 days of ripening, Lp. plantarum in T 1, T 2, T 3, and T 4 was 6.75, 6.72, 6.65, and 6.55 log CFU g −1. After 60 days of ripening, Lp. plantarum in T 1, T 2, T 3, and T 4 was 6.35, 6.27, 6.19, and 6.32 log CFU g −1. After 60 days of ripening, Lp. plantarum in T 1, T 2, T 3, and T 4 was 6.41, 6.25, 6.69, and 6.65 log CFU g −1. GC-MS analysis showed that concentrations of CLA in the 90 days’ control, T 1, T 2, T 3, and T 4 were 1.18, 2.73, 4.44, 6.24, and 9.57 mg/100 g, respectively. HPLC analysis revealed that treatments containing Lp. plantarum and LA presented higher concentrations of organic acids than the control sample. The addition of safflower oil at all concentrations did not affect cheese composition, free fatty acids (FFA), and the peroxide value (POV) of cheddar cheese. Color flavor and texture scores of experimental cheeses were not different from the control cheese. It was concluded that Lp. plantarum and safflower oil can be used to increase CLA production in cheddar cheese.

KW - cheese

KW - conjugated linoleic acid

KW - lipolysis

KW - Lp. plantarum

UR - http://www.scopus.com/inward/record.url?scp=85175043323&partnerID=8YFLogxK

U2 - 10.3390/microorganisms11102613

DO - 10.3390/microorganisms11102613

M3 - Article

VL - 11

JO - Microorganisms

JF - Microorganisms

SN - 2076-2607

IS - 10

M1 - 2613

ER -

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