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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Increase of Conjugated Linoleic Acid (CLA) Contents in Milk by Fermentation with Bifidobacteria Isolated from Korean Infants

한국 유아에서 분리한 Bifidobacteria에 의한 발효유의 Conjugated Linoleic Acid (CLA) 함량 증가

  • 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, 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) ;
  • 김인환 (고려대학교 병설 보건대학 식품영양과) ;
  • 정수현 (고려대학교 병설 보건대학 식품영양과)
  • Published : 2004.10.01
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Abstract

More than 200 Bifidobacterium sp. originated from human intestine were investigated for their ability to produce conjugated linoleic acid (CLA). Of the Bifidobacteria tested, 1 of culture type strain and 12 isolated strains from Korean infants showed CLA producing ability. cis-9, trans-11 octadecadienoic acid presented more than 90% of the total CLA isomers produced by the Bifidobacteria. CLA content in fermented milk by Bifidobacterium sp. KHU 141 increased by 39.6 mg/l00 g, which showed the potential use for producing fermented milk containing high content of CLA. In fermented milk, little changes showed in lauric acid, myristric acid, palmitic acid, oleic acid, and linolenic acid contents, whereas the content of linoleic acid (LA) decreased and the content of CLA increased. Bifidobacterium sp. KHU 141 converted 86.0% and 84.8% of LA consumed to CLA for 24 hr and 48 hr fermentation, respectively. Prolonging incubation from 24 to 48 hours did not appear to enhance CLA formation and CLA producing ability was stable whether bottle, test tube, or fermenter was used for making fermented milk by Bifidobacterium sp. KHU 141.

인체의 장관에서 유래한 200여 Bifidobacteria 균주를 대상으로 CLA 생산능을 조사한 결과, 공시균주 1종과 국내의 유아로부터 분리한 12개 균주가 기질로 첨가한 LA를 CLA로 전환하였으며, 각 CLA 생산 균주들에 의한 CLA 이성체는 90% 이상이 cis-9, trans-11 CLA이었다. CLA 생산능과 전환율이 가장 높은 Bifidobacterium sp. KHU 141 균주를 사용하여 발효유를 제조하였을 때, 발효유의 CLA 함량은 대조구보다 39.6 mg/100 g 증가하여 CLA의 생리활성 효과를 기대할 수 있는 발효유의 생산에 사용할 수 있는 균주로 나타났다. Bifidobacterium sp. KHU 141에 의한 fermenter에서의 발효유 제조 시 lauric acid, myristric acid, palmitic acid, oleic acid 및 linolenic acid 함량은 큰 변화를 보이지 않았으나, LA 함량은 감소하고 CLA 함량은 증가하여 배양 24시간 및 48시간 후에 각각 소비된 LA의 86.0%및 84.8%가 CLA로 전환되었다. Bifidobacterium sp. KHU 141에 의한 CLA 생산은 배양 24시간과 48시간 사이에 큰 차이가 없었으며 fermenter에서의 CLA 생산능도 bottle이나 시험관을 이용하여 발효한 경우와 같이 안정적으로 유지되었다.

Keywords

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