Article
Microbiology
Awais Khan, Muhammad Nadeem, Fahad Al-Asmari, Muhammad Imran, Saadia Ambreen, Muhammad Abdul Rahim, Sadaf Oranab, Tuba Esatbeyoglu, Elena Bartkiene, Joao Miguel Rocha
Summary: This study investigated the effect of Lactiplantibacillus plantarum on CLA production and sensory characteristics of cheddar cheese. The results showed that Lp. plantarum and safflower oil can increase the production of CLA in cheddar cheese without affecting its composition and sensory properties.
Article
Chemistry, Applied
Meng Li, Rui Yu, Runxiao Fu, Yanting He, Panpan Zhao, Zhanmei Jiang, Juncai Hou
Summary: The study showed that the utilization of hydrolysates of glycosylated whey protein isolate can effectively enhance the stability of conjugated linoleic acid emulsion, including reducing peroxide value and particle size, and increasing zeta-potential and interfacial adsorption rate.
Article
Chemistry, Applied
Meng Li, Yue Liu, Jiale Zhao, Rui Yu, Muhammed Altaf Hussain, Abdul Qayum, Zhanmei Jiang, Bo Qu
Summary: In this study, a stable oil-in-water emulsion was used to protect conjugated linoleic acid (CLA) due to its poor solubility and high oxidation sensitivity. Glycosylated whey protein isolate (GWPI) made from whey protein isolate (WPI) and galactose was utilized to produce CLA emulsion, resulting in improved physicochemical stabilities and gastrointestinal behaviors. The findings suggest that GWPI serves as an effective delivery system for protecting CLA and enhancing its physiological functions.
Article
Chemistry, Applied
Ahmad Nasrollahzadeh, Samaneh Mollaei Tavani, Edris Arjeh, Seid Mahdi Jafari
Summary: Conjugated linoleic acid (CLA) has gained significant attention as a health-promoting compound. Microbial biosynthesis of CLA is a practical and controllable method for commercial production, and understanding the interplay of different factors is essential in optimizing its quantity and composition.
Review
Food Science & Technology
Yongchao Mei, Haiqin Chen, Bo Yang, Jianxin Zhao, Hao Zhang, Wei Chen
Summary: This article reviews the current knowledge about Bifidobacterium CLA producers, the complex factors regulating CLA production in Bifidobacterium, the role of CLA production in Bifidobacterium, and the potential mechanism underlying Bifidobacterium CLA production. It offers novel insights into the production of food-grade CLA as well as the rational design of health-promoting fermented foods or synbiotics.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2022)
Article
Chemistry, Applied
Ana Luiza Fontes, Bruna Neves, Tiago Conde, Daniela Couto, Ligia Leao Pimentel, Luis Miguel Rodriguez-Alcala, M. Rosario Domingues, Ana Maria Gomes
Summary: This study investigated potential fatty acid byproducts during microbial enrichment of CLA/CLNA and found that no additional side-fatty acid metabolites were released except for stearic acid in the presence of linoleic acid.
Article
Agriculture, Multidisciplinary
Baixi Zhang, Lijuan Ni, Xiaoshu Tang, Xuemei Chen, Bo Hu
Summary: This study achieved a high yield of t10, c12-CLA through genetic modification and reduced its degradation rate. The highest t10, c12-CLA yield reported to date was obtained in a bioreactor using low-cost carbon sources.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2022)
Article
Endocrinology & Metabolism
Yafang He, Kun Xu, Yunfeng Li, Huan Chang, Xia Liao, Hang Yu, Tian Tian, Chao Li, Yuan Shen, Qian Wu, Xin Liu, Lin Shi
Summary: The study found that CLA can improve body composition, with changes in the metabolome predicting responsiveness to intervention. Post-intervention metabolite alterations were associated with changes in body composition, showing the potential of baseline metabolite profiling in predicting CLA-induced benefits.
JOURNAL OF CLINICAL ENDOCRINOLOGY & METABOLISM
(2022)
Article
Chemistry, Applied
Siriluck Pojjanapornpun, Piraporn Sombutsuwan, Salisa Chumsantea, Akkaradech Nakornsadet, Kanit Krisnangkura, Kornkanok Aryusuk
Summary: In this study, a rapid method for synthesizing CLA was presented using alkali-DMSO isomerization. Fruit seeds from Thailand were identified as a potential source of LA-rich oil. The alkali-DMSO isomerization process resulted in a significant reduction in reaction time and a substantial increase in productivity compared to the conventional method. The method shows promise for industrial production and provides an alternative to traditional LA-rich oils using fruit processing residues.
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
(2023)
Article
Microbiology
Nho-Eul Song, Na-Jeong Kim, Young-Hun Kim, Sang-Ho Baik
Summary: The study evaluated the probiotic properties of 10 strains of high CLA-producing lactic acid bacteria isolated from fermented seafood. Some of these strains produced significant amounts of CLA and demonstrated potential as probiotics with immune-modulating and antimicrobial activities in both cell and animal models.
Article
Food Science & Technology
Federica Cardinali, Roberta Foligni, Ilario Ferrocino, Joanna Harasym, Agnieszka Orkusz, Irene Franciosa, Vesna Milanovic, Cristiana Garofalo, Cinzia Mannozzi, Massimo Mozzon, Luca Cocolin, Andrea Osimani, Lucia Aquilanti
Summary: The aim of this study was to characterize the bacterial and fungal communities in Queijo da Beira Baixa PDO cheese samples from Castelo Branco district, Portugal. The study used viable counts and metataxonomic analyses to analyze the communities, as well as conducted physico-chemical and morpho-textural analyses and analysis of volatile organic compounds. Lactococcus lactis was found to be the dominant bacteria in all samples, while various fungal taxa were also detected. Carboxylic acids were the most detected VOCs in the analyzed cheese samples.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Food Science & Technology
Neha Baliyan, Antim Kumar Maurya, Anil Kumar, Vijai Kant Agnihotri, Rakshak Kumar
Summary: This study isolated probiotic strains from raw cow milk of the Lahaul valley capable of producing cis-9, trans-11 CLA isomer, and exhibiting antioxidant and food formulation abilities. Genome sequencing revealed the presence of antibiotic-resistance and virulence genes in Enterococcus faecalis LJM:05. The strain Latilactobacillus curvatus LGM:16 was used to develop curdled milk with superior probiotic features, antioxidant activity, and CLA-producing ability.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Rezgar Faraji Sarabmirza, Parham Joolaei Ahranjani, Ladan Rashidi, Mohammad Mousavi, Faramarz Khodaiyan, Hamid Rashidi Nodeh
Summary: This study investigates the physicochemical and quality properties, fatty acid composition, and triglyceride composition of Iranian Kurdish butter oil. The results show that ewe's milk butter has higher conjugated linoleic acid (CLA) content compared to cow's milk butter, making it a superior natural source of CLA.
FOOD SCIENCE & NUTRITION
(2023)
Article
Chemistry, Applied
Junjun Qing, Cheng Peng, Hongbing Chen, Haixing Li, Xiaohua Liu
Summary: The study aimed to investigate the impact of fermentation conditions on c9,t11-conjugated linoleic acid (CLA) synthesis by Lactobacillus casei, as well as its effects on whey syneresis, water holding capacity (WHC), and texture characteristics of set yogurt. The addition of 0.1% linoleic acid (LA) decreased whey syneresis by about 30%. UV-Vis absorption spectroscopy, 3D fluorescence spectroscopy, and CD spectroscopy revealed the interaction between LA and casein (CS), fi-lactoglobulin (fi-Lg), and bovine serum albumin (BSA). LA changed the microenvironment and polarity around amino acids, as well as the conformation of the three milk proteins. Scanning electron microscope (SEM) analysis showed that the addition of LA resulted in a more uniform and compact microstructure of the set yogurt, suggesting that LA can promote the crosslink of milk proteins, which may explain the reduction in whey syneresis.
Article
Biotechnology & Applied Microbiology
Silvia Ruta, Matthew Murray, Zoe Kampff, Brian McDonnell, Gabriele Andrea Lugli, Marco Ventura, Massimo Todaro, Luca Settanni, Douwe van Sinderen, Jennifer Mahony
Summary: In this study, the microbial ecology of milk, curd, and whey from five Pecorino Siciliano PDO-producing farms in Sicily were evaluated using metagenomic and microbiological approaches. The diversity of dairy lactococcal and streptococcal isolates, including newly described phage-resistance systems, was analyzed through genotyping tools and whole genome sequencing.
FERMENTATION-BASEL
(2023)
Article
Agriculture, Dairy & Animal Science
M. Cheema, M. S. Mohan, S. R. Campagna, J. L. Jurat-Fuentes, F. M. Harte
JOURNAL OF DAIRY SCIENCE
(2015)
Article
Food Science & Technology
M. S. Mohan, R. Ye, F. Harte
INTERNATIONAL DAIRY JOURNAL
(2016)
Article
Food Science & Technology
Pravin D. Sawale, Ashish M. Shendurse, Maneesha S. Mohan, G. R. Patil
Article
Food Science & Technology
Charith A. Hettiarachchi, Marta Corzo-Martinez, Maneesha S. Mohan, Federico M. Harte
INTERNATIONAL DAIRY JOURNAL
(2018)
Article
Chemistry, Multidisciplinary
M. Corzo-Martinez, M. Mohan, J. Dunlap, F. Harte
PHARMACEUTICAL RESEARCH
(2015)
Review
Food Science & Technology
Zhiguang Huang, Haotian Zheng, Charles S. Brennan, Maneesha S. Mohan, Letitia Stipkovits, Lingyi Li, Don Kulasiri
Article
Food Science & Technology
Zhiguang Huang, Charles S. Brennan, Maneesha S. Mohan, Letitia Stipkovits, Haotian Zheng, Don Kulasiri, Wenqiang Guan, Hui Zhao, Jianfu Liu
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2020)
Article
Food Science & Technology
Zhiguang Huang, Charles Brennan, Hui Zhao, Wenqiang Guan, Maneesha S. Mohan, Letitia Stipkovits, Haotian Zheng, Jianfu Liu, Don Kulasiri
JOURNAL OF FUNCTIONAL FOODS
(2020)
Review
Food Science & Technology
Maneesha S. Mohan, Tom F. O'Callaghan, Phil Kelly, Sean A. Hogan
Summary: Milk fat is a high-value milk component processed into various products such as butter and cheese. Emerging technologies like ultrasound and high pressure processing can improve its nutritional and functional attributes. Recent developments in biological intervention, such as manipulating milk fatty acid profiles through feed, offer significant promise.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2021)
Article
Food Science & Technology
Zhiguang Huang, Charles Stephen Brennan, Haotian Zheng, Maneesha S. Mohan, Letitia Stipkovits, Wenjun Liu, Don Kulasiri, Wenqiang Guan, Hui Zhao, Jianfu Liu
LWT-FOOD SCIENCE AND TECHNOLOGY
(2020)
Article
Chemistry, Applied
Zhiguang Huang, Charles Stephen Brennan, Hui Zhao, Jianfu Liu, Wenqiang Guan, Maneesha S. Mohan, Letitia Stipkovits, Haotian Zheng, Don Kulasiri
Article
Food Science & Technology
Ruizhi Jiang, Chetan Sharma, Racheal Bryant, Maneesha S. Mohan, Omar Al-Marashdeh, Roland Harrison, Damir D. Torrico
Summary: The research found that consumers' awareness of animal welfare information affects their hedonic and emotional responses towards milk. Individuals with higher weekly milk consumption were more likely to agree with positive animal welfare statements. Overall liking for milk was higher when informed about the animal welfare background.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Chemistry, Applied
Venkata Chelikani, Piyush Bhardwaj, Lokesh Kumar, Stephen L. W. On, Maneesha S. Mohan, Avitta Olivero, Loane Thake, Sintia Ramadhani, Philip A. Wescombe, Kenneth J. Olejar
Summary: The novel viscoelastic gelling agent NG, developed by combining citric acid and disodium 5-guanylate, has the potential to replace gelatine and significantly increase the shelf-life of minced beef while inhibiting the growth of major spoilage pathogens.
Article
Food Science & Technology
Gang Wu, Xiaodan Hui, Xi Gong, Khan Nhu Tran, Letitia Stipkovits, Maneesha S. Mohan, Margaret A. Brennan, Charles S. Brennan
Summary: Whey proteins and dietary phenolics can interact fully under different pH conditions, forming complexes that improve the bioaccessibility and bioavailability of phenolics. Combination of whey proteins with dietary phenolics at both molecular and mixture levels creates novel functional ingredients.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Review
Nutrition & Dietetics
Ting Mao, F. N. U. Akshit, Maneesha S. Mohan
Summary: This study is the first systematic review and meta-analysis on the effects of anthocyanins on patients with type 2 diabetes mellitus (T2DM). The findings suggest that anthocyanins, especially from fruit extract or powder, have significant improvements in glycemic parameters and lipid profile in the management of T2DM.
FRONTIERS IN NUTRITION
(2023)