모유 섭취 신생아 유래 Lactobacillus acidophilus에 의한 Conjugated Linoleic Acid 생성

• 발행기관: 한국축산식품학회
• 저자명: 박정규 송원호 홍성문 김철현
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제28권 제5호, 580~586쪽, 전체 7쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2008.12.31

영문 초록

Conjugated linoleic acid (CLA) is a mixture of positional and geometric isomers of linoleic acid with conjugated double bonds. These conjugated dienes were found to be responsible for many biological properties related to health. The objective of this study was to evaluate the production of cis-9, trans-11 CLA by Lactobacillus acidophilus isolated from breast-fed infants. Nine different cultures were tested for their ability to produce cis-9, trans-11 CLA from free linoleic acid in MRS broth and 8% reconstituted skim milk medium supplemented with linoleic acid at 37℃ for 48 hr. cis-9, trans-11 CLA was not detected or detected in very small amount when cell pellets of strains grown in MRS broth and 8% reconstituted skim milk supplemented with linoleic acid of 200 ㎍/mL. However, free cis-9, trans-11 CLA was produced in both media. It appeared that 8% reconstituted skim milk produced more cis-9, trans-11 CLA than MRS broth. L. acidophilus NB 203 and NB 209 produced more cis-9, trans-11 CLA than other tested cultures. The inhibitory effects of supplemented linoleic acid on the growth of L. acidophilus NB 203 and NB 209 were not detected up to 3,000 ㎍/mL linoleic acid addition during the growth at 37℃ for 48 h. The production of cis-9, trans-11 CLA by these two L. acidophilus strains increased in the logarithmic growth phase until 24 hr incubation. Under this experimental condition, the best yield of CLA isomers for L. acidophilus NB 203 and NB 209 could be obtained from medium supplemented with 500 ㎍/mL linoleic acid at 37℃ after 24 hr of incubation. These results indicate that the use of lactic acid bacteria producing free CLA in fermented dairy products may have potential health or nutritional benefits.

키워드

conjugated Linoleic acid Linoleic acid Lactobacillus acidophilus fermentation