Microbially safe utilization of non-inactivated oats (Avena sativa L.) for production of conjugated linoleic acid

Journal of Agricultural and Food Chemistry

Volumn 54, Issue 3, 2006, Pages 963-967

  Vahvaselkä, Marjatta ^a   Lehtinen, Pekka ^a   Laakso, Simo ^a  

^a AALTO UNIVERSITY   (Finland)

Author keywords

Avena sativa; CLA; Conjugated linoleic acid; Isomerization; Linoleic acid; Lipid hydrolysis; Oats; Propionibacterium

Indexed keywords

CONJUGATED LINOLEIC ACID; LINOLEIC ACID; SUNFLOWER OIL; VEGETABLE OIL;

ARTICLE; BIOSYNTHESIS; CHEMISTRY; DIET SUPPLEMENTATION; FERMENTATION; FLOUR; HYDROLYSIS; LIPID METABOLISM; METABOLISM; MICROBIOLOGY; OAT; PLANT SEED; PROPIONIBACTERIUM;

AVENA SATIVA; FERMENTATION; FLOUR; FOOD, FORTIFIED; HYDROLYSIS; LINOLEIC ACID; LINOLEIC ACIDS, CONJUGATED; LIPID METABOLISM; PLANT OILS; PROPIONIBACTERIUM; SEEDS;

AVENA; AVENA SATIVA; BACTERIA (MICROORGANISMS); HELIANTHUS; PROPIONIBACTERIUM; PROPIONIBACTERIUM FREUDENREICHII;

EID: 33244469252     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf052161y     Document Type: Article

References (25)

1. Lásztity, R. Oat grain - a wonderful reservoir of natural nutrients and biologically active substances. Food Rev. Int. 1998, 14, 99-119.
2. Vahvaselkä, M.; Lehtinen, P.; Sippola, S.; Laakso, S. Enrichment of conjugated linoleic acid in oats (Avena sativa L.) by microbial isomerization. J. Agric. Food Chem. 2004, 52, 1749-1752.
3. Belury, M. A. Dietary conjugated linoleic acid in health: physiological effects and mechanisms of action. Annu. Rev. Nutr. 2002, 22, 505-531.
4. Liukkonen, K. H.; Montfoort, A.; Laakso, S. V. Water-induced lipid changes in oat processing. J. Agric. Food Chem. 1992, 40, 126-130.
5. Youngs, V. L. Oat lipids and lipid-related enzymes. In Oats: Chemistry and Technology; Webster, F. H., Ed.; American Association of Cereal Chemists: St. Paul, MN, 1986; pp 205-226.
6. Zhou, M.; Robards, K.; Glennie-Holmes, M.; Helliwell, S. Oat lipids. J. Am. Oil Chem. Soc. 1999, 76, 159-169.
7. Heiniö, R.-L.; Lehtinen, P.; Oksman-Caldentey, K.-M.; Poutanen, K. Differences between sensory profiles and development of rancidity during long-term storage of native and processed oat. Cereal Chem. 2002, 79, 367-375.
8. Suutari, M.; Liukkonen, K.; Laakso, S. Temperature adaptation in yeasts: the role of fatty acids. J. Gen. Microbiol. 1990, 136, 1469-1474.
9. Farkas, J. Physical methods of food preservation. In Food Microbiology, Fundamentals and Frontiers; Doyle, M. P., Beuchat, L. R., Montville, T. J., Eds.; ASM Press: Washington, DC, 1997; pp 497-519.
10. Smith, J. P.; Phillips Daifas, D.; El-Khoury, W.; Koukoutsis, J.; El-Khoury, A. Shelf life and safety concerns of bakery products - a review. Crit. Rev. Food Sci. Nutr. 2004, 44, 19-55.
11. Parmar, S.; Hammond, E. G. Hydrolysis of fats and oils with moist oat caryopses. J. Am. Oil Chem. Soc. 1994, 71, 881-886.
12. Sauer, D. B.; Meronuck, R. A.; Christensen, C. M. Microflora. In Storage of Cereal Grains and Their Products, 4th ed.; Sauer, D. B., Ed.; American Association of Cereal Chemists: St. Paul, MN, 1992; pp 313-340.
13. Patterson, M.; Damoglou, A. P. The effect of water activity and pH on the production of mycotoxins by fungi growing on a bread analogue. Lett. Appl. Microbiol. 1986, 3, 123-125.
14. Pardo, E.; Marin, S.; Sanchis, V.; Ramos, A. J. Prediction of fungal growth and ochratoxin A production by Aspergillus ochraceus on irradiated barley grain as influenced by temperature and water activity. Int. J. Food Microbiol. 2004, 95, 79-88.
15. Boyaval, P.; Corre, C.; Dupuis, C.; Roussel, E. Effects of free fatty acids on propionic acid bacteria. Lait 1995, 75, 17-29.
16. Rainio, A.; Vahvaselkä, M.; Suomalainen, T.; Laakso, S. Production of conjugated linoleic acid by Propionibacterium freudenreichii ssp. shermanii. Lait 2002, 82, 91-101.
17. Rainio, A.; Vahvaselkä, M.; Laakso, S. Cell-adhered conjugated linoleic acid regulates isomerization of linoleic acid by resting cells of Propionibacterium freudenreichii. Appl. Microbiol. Biotechnol. 2002, 60, 481-484.
18. Zhang, A.; Chen, Z. Y. Oxidative stability of conjugated linoleic acids relative to other polyunsaturated fatty acids. J. Am. Oil Chem. Soc. 1997, 74, 1611-1613.
19. Yang, L.; Leung, L. K.; Huang, Y.; Chen, Z.-Y. Oxidative stability of conjugated linoleic acid isomers. J. Agric. Food Chem. 2000, 48, 3072-3076.
20. Lee, J.; Lee, S.-M.; Kim, I.-H.; Jeong, J.-H.; Rhee, C.; Lee, K.-W. Oxidative instability of CLA concentrate and its avoidance with antioxidants. J. Am. Oil Chem. Soc. 2003, 80, 807-810.
21. Jiang, J.; Björck, L.; Fondén, R. Production of conjugated linoleic acid by dairy starter cultures. J. Appl. Microbiol. 1998, 85, 95-102.
22. Rainio, A.; Vahvaselkä, M.; Suomalainen, T.; Laakso, S. Reduction of linoleic acid inhibition in production of conjugated linoleic acid by Propionibacterium freudenreichii ssp. shermanii. Can. J. Microbiol. 2001, 47, 735-740.
23. Lin, T. Y.; Lin, C.-W.; Lee, C.-H. Conjugated linoleic acid concentration as affected by lactic cultures and added linoleic acid. Food Chem. 1999, 67, 1-5.
24. Xu, S.; Boylston, T. D.; Glatz, B. A. Effect of lipid source on probiotic bacteria and conjugated linoleic acid formation in milk model systems. J. Am. Oil Chem. Soc. 2004, 81, 589-595.
25. Sieber, R.; Collomb, M.; Aeschlimann, A.; Jelen, P.; Eyer, H. Impact of microbial cultures on conjugated linoleic acid in dairy products - a review. Int. Dairy J. 2004, 14, 1-15.