Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Conjugated Linoleic Acid (CLA) Contents in Commercial Yoghurts and Production of CLA by Commercial Dairy Starter Cultures

시판 요구르트 제품 중 Conjugated Linoleic Acid (CLA) 함량 분석 및 상업용 Dairy Starter에 의한 CLA 생산

  • Lee, Hyo-Ku (Dept. of Food Science and Biotechnology, Kongju National University) ;
  • Kwon, Yung-Tae (Dept. of Food Science and Biotechnology, Kongju National University) ;
  • Kang, Hye-Soon (Dept. of Food and Nutrition, College of Health Sciences, Korea University) ;
  • Yoon, Chil-Surk (Live Max Co.) ;
  • Jeong, Jae-Hong (Dept. of Hotel Culinary Arts, Ansan Technical College) ;
  • Kim, Hyeong-Kook (Nonghyup Food Research Institute) ;
  • Kim, In-Hwan (Dept. of Food and Nutrition, College of Health Sciences, Korea University) ;
  • Chung, Soo-Hyun (Dept. of Food and Nutrition, College of Health Sciences, Korea University)
  • 이효구 (공주대학교 식품공학과) ;
  • 권영태 (공주대학교 식품공학과) ;
  • 강혜순 (고려대학교 병설 보건대학 식품영양과) ;
  • 윤칠석 ((주)라이브 맥스) ;
  • 정재홍 (안산공과대학 호텔조리과) ;
  • 김형국 (농협 식품연구소) ;
  • 김인환 (고려대학교 병설 보건대학 식품영양과) ;
  • 정수현 (고려대학교 병설 보건대학 식품영양과)
  • Published : 2004.10.01
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Abstract

Conjugated linoleic acid (CLA) concentrations of commercial yoghurts and the ability of dairy starter cultures to produce CLA were investigated. The CLA contents of yoghurts were in the range of 4.1~14.8 mg/l00 g. CLA contents in yoghurts depended on the amount of milk used for raw material. Regression test showed positive correlations between CLA concentrations and selected fatty acids (stearic acid, oleic acid, linoleic acid and linolenic acid) of lipids in yoghurts. Among the 67 commercial dairy starter cultures tested, one of Lactobacillus acidophilus, one of Lactobacillus casei and three of Streptococcus thermophilus were found to be capable of converting free linloeic acid to CLA and cis-9, trans-11 octadecadienoic acid presented more than 70% of the total CLA formed. The CLA conversion rate of the screened strains ranged from 6.1% to 8.6% in whole milk for 24 hours at 37$^{\circ}C$.

국내에서 시판 중인 요구르트의 CLA 함량과 상업용 dairy starter 유산균의 CLA 생산능을 조사하였다. 시판 요구르트 중의 CLA 함량은 4.1∼14.8 mg/100 g이었으며, 원료 우유사용비율이 낮아질수록 제품에 함유된 CLA 함량도 낮아지는 경향을 보였다. CLA 함량과 stearic acid, oleic acid, linoleic acid 및 linolenic acid의 함량, CLA 함량과 지방함량간에는 정의 상관관계를 보였다. 상업용 dairy starter 유산균 67균주 중 L. acidophilus 1종, L. casei 1종 및 Streptococcus thermophilus 3종 등 모두 5 균주가 기질로 첨가한 linoleic acid로부터 CLA를 생성하였다 또한 생성된 CLA는 cis-9, trans-11 이성체가 70% 이상으로 대부분을 차지하였다. 이들을 이용한 발효유는 대조구에 비해서 1.7∼2.6 mg/100 g의 CLA 함량의 증가를 보였으며, CLA 전환율은 6.1∼8.6%였다.

Keywords

References

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