Enrichment of Conjugated Linoleic Acid in Oats (Avena sativa L.) by Microbial Isomerization
A method for microbial isomerization of oat linoleic acid to conjugated linoleic acid (CLA) was developed. The method includes hydrolysis of oat lipids in aqueous flour slurries by the endogenous oat lipase. Then, the flour slurry containing free linoleic acid is utilized as a substrate for the isom...
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| Veröffentlicht in: | Journal of agricultural and food chemistry 2004-03, Vol.52 (6), p.1749-1752 |
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| container_title | Journal of agricultural and food chemistry |
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| creator | Vahvaselkä, Marjatta Lehtinen, Pekka Sippola, Soili Laakso, Simo |
| description | A method for microbial isomerization of oat linoleic acid to conjugated linoleic acid (CLA) was developed. The method includes hydrolysis of oat lipids in aqueous flour slurries by the endogenous oat lipase. Then, the flour slurry containing free linoleic acid is utilized as a substrate for the isomerization reaction carried out by resting cells of Propionibacterium freudenreichii ssp. shermanii. The isomerization reaction progressed most effectively when, after the lipid hydrolysis period, the pH of the slightly acidic oat slurry was elevated to 8.0−8.5 and maintained at this range. With slurries containing 5% (w/v) oat flour, the amounts of CLA formed per dry matter were up to 10.1 mg/g corresponding to 102 mg/g lipids or 0.44 mg/mL slurry. Increments in the flour content up to 15% increased the volumetric production of CLA to 0.85 mg/mL. The proportion of the cis-9,trans-11 isomer was 80% of the total CLA formed. CLA could be concentrated into the solid material of the oat slurry by acidification. Keywords: Conjugated linoleic acid; Avena sativa; Propionibacterium freudenreichii; linoleic acid |
| doi_str_mv | 10.1021/jf034996j |
| format | Article |
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The method includes hydrolysis of oat lipids in aqueous flour slurries by the endogenous oat lipase. Then, the flour slurry containing free linoleic acid is utilized as a substrate for the isomerization reaction carried out by resting cells of Propionibacterium freudenreichii ssp. shermanii. The isomerization reaction progressed most effectively when, after the lipid hydrolysis period, the pH of the slightly acidic oat slurry was elevated to 8.0−8.5 and maintained at this range. With slurries containing 5% (w/v) oat flour, the amounts of CLA formed per dry matter were up to 10.1 mg/g corresponding to 102 mg/g lipids or 0.44 mg/mL slurry. Increments in the flour content up to 15% increased the volumetric production of CLA to 0.85 mg/mL. The proportion of the cis-9,trans-11 isomer was 80% of the total CLA formed. CLA could be concentrated into the solid material of the oat slurry by acidification. Keywords: Conjugated linoleic acid; Avena sativa; Propionibacterium freudenreichii; linoleic acid</description><identifier>ISSN: 0021-8561</identifier><identifier>EISSN: 1520-5118</identifier><identifier>DOI: 10.1021/jf034996j</identifier><identifier>PMID: 15030240</identifier><identifier>CODEN: JAFCAU</identifier><language>eng</language><publisher>Washington, DC: American Chemical Society</publisher><subject>Avena - chemistry ; Biological and medical sciences ; Cereal and baking product industries ; Food industries ; Fundamental and applied biological sciences. Psychology ; Hydrogen-Ion Concentration ; Hydrolysis ; Isomerism ; Linoleic Acid - metabolism ; Linoleic Acids, Conjugated - chemistry ; Linoleic Acids, Conjugated - metabolism ; Lipase - metabolism ; Lipid Metabolism ; Propionibacterium - metabolism</subject><ispartof>Journal of agricultural and food chemistry, 2004-03, Vol.52 (6), p.1749-1752</ispartof><rights>Copyright © 2004 American Chemical Society</rights><rights>2004 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-a379t-d8e495deb4b0c32d2a831102f7ba2984bdfd6404a4f4dbcdbbcecc2a100badb63</citedby><cites>FETCH-LOGICAL-a379t-d8e495deb4b0c32d2a831102f7ba2984bdfd6404a4f4dbcdbbcecc2a100badb63</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://pubs.acs.org/doi/pdf/10.1021/jf034996j$$EPDF$$P50$$Gacs$$H</linktopdf><linktohtml>$$Uhttps://pubs.acs.org/doi/10.1021/jf034996j$$EHTML$$P50$$Gacs$$H</linktohtml><link.rule.ids>314,778,782,2754,27063,27911,27912,56725,56775</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=15622125$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/15030240$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Vahvaselkä, Marjatta</creatorcontrib><creatorcontrib>Lehtinen, Pekka</creatorcontrib><creatorcontrib>Sippola, Soili</creatorcontrib><creatorcontrib>Laakso, Simo</creatorcontrib><title>Enrichment of Conjugated Linoleic Acid in Oats (Avena sativa L.) by Microbial Isomerization</title><title>Journal of agricultural and food chemistry</title><addtitle>J. Agric. Food Chem</addtitle><description>A method for microbial isomerization of oat linoleic acid to conjugated linoleic acid (CLA) was developed. The method includes hydrolysis of oat lipids in aqueous flour slurries by the endogenous oat lipase. Then, the flour slurry containing free linoleic acid is utilized as a substrate for the isomerization reaction carried out by resting cells of Propionibacterium freudenreichii ssp. shermanii. The isomerization reaction progressed most effectively when, after the lipid hydrolysis period, the pH of the slightly acidic oat slurry was elevated to 8.0−8.5 and maintained at this range. With slurries containing 5% (w/v) oat flour, the amounts of CLA formed per dry matter were up to 10.1 mg/g corresponding to 102 mg/g lipids or 0.44 mg/mL slurry. Increments in the flour content up to 15% increased the volumetric production of CLA to 0.85 mg/mL. The proportion of the cis-9,trans-11 isomer was 80% of the total CLA formed. CLA could be concentrated into the solid material of the oat slurry by acidification. Keywords: Conjugated linoleic acid; Avena sativa; Propionibacterium freudenreichii; linoleic acid</description><subject>Avena - chemistry</subject><subject>Biological and medical sciences</subject><subject>Cereal and baking product industries</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Hydrogen-Ion Concentration</subject><subject>Hydrolysis</subject><subject>Isomerism</subject><subject>Linoleic Acid - metabolism</subject><subject>Linoleic Acids, Conjugated - chemistry</subject><subject>Linoleic Acids, Conjugated - metabolism</subject><subject>Lipase - metabolism</subject><subject>Lipid Metabolism</subject><subject>Propionibacterium - metabolism</subject><issn>0021-8561</issn><issn>1520-5118</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2004</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNptkEtP3DAUha2qqAy0i_4B5E0RLEJtx3kth-FRqqlAhUpVWVjXj7QOiQ12goBfX6MZQRdd3cX5dHTuh9BHSg4oYfRz15KcN03ZvUEzWjCSFZTWb9GMpDCri5Juoq0YO0JIXVTkHdqkBckJ42SGro9dsOrPYNyIfYsX3nXTbxiNxkvrfG-swnNlNbYOn8MY8d783jjAEUZ7D3h5sI_lI_5mVfDSQo_Poh9MsE8p9u492mihj-bD-m6jHyfHV4sv2fL89GwxX2aQV82Y6drwptBGcklUzjSDOqfpr7aSwJqaS93qkhMOvOVaKi2lMkoxoIRI0LLMt9Huqvc2-LvJxFEMNirT9-CMn6KoaFVSXlYJ3F-BaW6MwbTiNtgBwqOgRDybFC8mE7uzLp3kYPQruVaXgE9rAKKCvg3glI3_cCVjlBWJy1acjaN5eMkh3Ig0qSrE1cWlYBc_v_86OvwqLl97QUXR-Sm45O4_A_8CfJSWkg</recordid><startdate>20040324</startdate><enddate>20040324</enddate><creator>Vahvaselkä, Marjatta</creator><creator>Lehtinen, Pekka</creator><creator>Sippola, Soili</creator><creator>Laakso, Simo</creator><general>American Chemical Society</general><scope>BSCLL</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20040324</creationdate><title>Enrichment of Conjugated Linoleic Acid in Oats (Avena sativa L.) by Microbial Isomerization</title><author>Vahvaselkä, Marjatta ; Lehtinen, Pekka ; Sippola, Soili ; Laakso, Simo</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-a379t-d8e495deb4b0c32d2a831102f7ba2984bdfd6404a4f4dbcdbbcecc2a100badb63</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2004</creationdate><topic>Avena - chemistry</topic><topic>Biological and medical sciences</topic><topic>Cereal and baking product industries</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Hydrogen-Ion Concentration</topic><topic>Hydrolysis</topic><topic>Isomerism</topic><topic>Linoleic Acid - metabolism</topic><topic>Linoleic Acids, Conjugated - chemistry</topic><topic>Linoleic Acids, Conjugated - metabolism</topic><topic>Lipase - metabolism</topic><topic>Lipid Metabolism</topic><topic>Propionibacterium - metabolism</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Vahvaselkä, Marjatta</creatorcontrib><creatorcontrib>Lehtinen, Pekka</creatorcontrib><creatorcontrib>Sippola, Soili</creatorcontrib><creatorcontrib>Laakso, Simo</creatorcontrib><collection>Istex</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of agricultural and food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Vahvaselkä, Marjatta</au><au>Lehtinen, Pekka</au><au>Sippola, Soili</au><au>Laakso, Simo</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Enrichment of Conjugated Linoleic Acid in Oats (Avena sativa L.) by Microbial Isomerization</atitle><jtitle>Journal of agricultural and food chemistry</jtitle><addtitle>J. Agric. Food Chem</addtitle><date>2004-03-24</date><risdate>2004</risdate><volume>52</volume><issue>6</issue><spage>1749</spage><epage>1752</epage><pages>1749-1752</pages><issn>0021-8561</issn><eissn>1520-5118</eissn><coden>JAFCAU</coden><abstract>A method for microbial isomerization of oat linoleic acid to conjugated linoleic acid (CLA) was developed. The method includes hydrolysis of oat lipids in aqueous flour slurries by the endogenous oat lipase. Then, the flour slurry containing free linoleic acid is utilized as a substrate for the isomerization reaction carried out by resting cells of Propionibacterium freudenreichii ssp. shermanii. The isomerization reaction progressed most effectively when, after the lipid hydrolysis period, the pH of the slightly acidic oat slurry was elevated to 8.0−8.5 and maintained at this range. With slurries containing 5% (w/v) oat flour, the amounts of CLA formed per dry matter were up to 10.1 mg/g corresponding to 102 mg/g lipids or 0.44 mg/mL slurry. Increments in the flour content up to 15% increased the volumetric production of CLA to 0.85 mg/mL. The proportion of the cis-9,trans-11 isomer was 80% of the total CLA formed. CLA could be concentrated into the solid material of the oat slurry by acidification. Keywords: Conjugated linoleic acid; Avena sativa; Propionibacterium freudenreichii; linoleic acid</abstract><cop>Washington, DC</cop><pub>American Chemical Society</pub><pmid>15030240</pmid><doi>10.1021/jf034996j</doi><tpages>4</tpages></addata></record> |
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| source | MEDLINE; ACS Publications |
| subjects | Avena - chemistry Biological and medical sciences Cereal and baking product industries Food industries Fundamental and applied biological sciences. Psychology Hydrogen-Ion Concentration Hydrolysis Isomerism Linoleic Acid - metabolism Linoleic Acids, Conjugated - chemistry Linoleic Acids, Conjugated - metabolism Lipase - metabolism Lipid Metabolism Propionibacterium - metabolism |
| title | Enrichment of Conjugated Linoleic Acid in Oats (Avena sativa L.) by Microbial Isomerization |
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