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Kefir Grains Change Fatty Acid Profile of Milk during Fermentation and Storage

Several studies have reported that lactic acid bacteria may increase the production of free fatty acids by lipolysis of milk fat, though no studies have been found in the literature showing the effect of kefir grains on the composition of fatty acids in milk. In this study the influence of kefir gra...

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Autores principales: Vieira, C. P., Álvares, T. S., Gomes, L. S., Torres, A. G., Paschoalin, V. M. F., Conte-Junior, C. A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Public Library of Science 2015
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4596570/
https://www.ncbi.nlm.nih.gov/pubmed/26444286
http://dx.doi.org/10.1371/journal.pone.0139910
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author Vieira, C. P.
Álvares, T. S.
Gomes, L. S.
Torres, A. G.
Paschoalin, V. M. F.
Conte-Junior, C. A.
author_facet Vieira, C. P.
Álvares, T. S.
Gomes, L. S.
Torres, A. G.
Paschoalin, V. M. F.
Conte-Junior, C. A.
author_sort Vieira, C. P.
collection PubMed
description Several studies have reported that lactic acid bacteria may increase the production of free fatty acids by lipolysis of milk fat, though no studies have been found in the literature showing the effect of kefir grains on the composition of fatty acids in milk. In this study the influence of kefir grains from different origins [Rio de Janeiro (AR), Viçosa (AV) e Lavras (AD)], different time of storage, and different fat content on the fatty acid content of cow milk after fermentation was investigated. Fatty acid composition was determined by gas chromatography. Values were considered significantly different when p<0.05. The highest palmitic acid content, which is antimutagenic compost, was seen in AV grain (36.6g/100g fatty acids), which may have contributed to increasing the antimutagenic potential in fermented milk. Higher monounsaturated fatty acid (25.8g/100g fatty acids) and lower saturated fatty acid (72.7g/100g fatty acids) contents were observed in AV, when compared to other grains, due to higher Δ9-desaturase activity (0.31) that improves the nutritional quality of lipids. Higher oleic acid (25.0g/100g fatty acids) and monounsaturated fatty acid (28.2g/100g fatty acids) and lower saturated fatty acid (67.2g/100g fatty acids) contents were found in stored kefir relatively to fermented kefir leading to possible increase of antimutagenic and anticarcinogenic potential and improvement of nutritional quality of lipids in storage milk. Only high-lipidic matrix displayed increase polyunsaturated fatty acids after fermentation. These findings open up new areas of study related to optimizing desaturase activity during fermentation in order to obtaining a fermented product with higher nutritional lipid quality.
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spelling pubmed-45965702015-10-20 Kefir Grains Change Fatty Acid Profile of Milk during Fermentation and Storage Vieira, C. P. Álvares, T. S. Gomes, L. S. Torres, A. G. Paschoalin, V. M. F. Conte-Junior, C. A. PLoS One Research Article Several studies have reported that lactic acid bacteria may increase the production of free fatty acids by lipolysis of milk fat, though no studies have been found in the literature showing the effect of kefir grains on the composition of fatty acids in milk. In this study the influence of kefir grains from different origins [Rio de Janeiro (AR), Viçosa (AV) e Lavras (AD)], different time of storage, and different fat content on the fatty acid content of cow milk after fermentation was investigated. Fatty acid composition was determined by gas chromatography. Values were considered significantly different when p<0.05. The highest palmitic acid content, which is antimutagenic compost, was seen in AV grain (36.6g/100g fatty acids), which may have contributed to increasing the antimutagenic potential in fermented milk. Higher monounsaturated fatty acid (25.8g/100g fatty acids) and lower saturated fatty acid (72.7g/100g fatty acids) contents were observed in AV, when compared to other grains, due to higher Δ9-desaturase activity (0.31) that improves the nutritional quality of lipids. Higher oleic acid (25.0g/100g fatty acids) and monounsaturated fatty acid (28.2g/100g fatty acids) and lower saturated fatty acid (67.2g/100g fatty acids) contents were found in stored kefir relatively to fermented kefir leading to possible increase of antimutagenic and anticarcinogenic potential and improvement of nutritional quality of lipids in storage milk. Only high-lipidic matrix displayed increase polyunsaturated fatty acids after fermentation. These findings open up new areas of study related to optimizing desaturase activity during fermentation in order to obtaining a fermented product with higher nutritional lipid quality. Public Library of Science 2015-10-07 /pmc/articles/PMC4596570/ /pubmed/26444286 http://dx.doi.org/10.1371/journal.pone.0139910 Text en © 2015 Vieira et al http://creativecommons.org/licenses/by/4.0/ This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are properly credited.
spellingShingle Research Article
Vieira, C. P.
Álvares, T. S.
Gomes, L. S.
Torres, A. G.
Paschoalin, V. M. F.
Conte-Junior, C. A.
Kefir Grains Change Fatty Acid Profile of Milk during Fermentation and Storage
title Kefir Grains Change Fatty Acid Profile of Milk during Fermentation and Storage
title_full Kefir Grains Change Fatty Acid Profile of Milk during Fermentation and Storage
title_fullStr Kefir Grains Change Fatty Acid Profile of Milk during Fermentation and Storage
title_full_unstemmed Kefir Grains Change Fatty Acid Profile of Milk during Fermentation and Storage
title_short Kefir Grains Change Fatty Acid Profile of Milk during Fermentation and Storage
title_sort kefir grains change fatty acid profile of milk during fermentation and storage
topic Research Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4596570/
https://www.ncbi.nlm.nih.gov/pubmed/26444286
http://dx.doi.org/10.1371/journal.pone.0139910
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