Fermentation of sarshir (kaymak) by lactic acid bacteria: antibacterial activity, antioxidant properties, lipid and protein oxidation and fatty acid profile

2017 ◽  
Vol 97 (13) ◽  
pp. 4595-4603 ◽  
Author(s):  
Seyed Mohammad Bagher Hashemi ◽  
Amin Mousavi Khaneghah ◽  
Michael G Kontominas ◽  
Ismail Eş ◽  
Anderson S Sant'Ana ◽  
...  
Keyword(s):  
Antibacterial Activity ◽  
Lactic Acid ◽  
Fatty Acid ◽  
Lactic Acid Bacteria ◽  
Fatty Acid Profile ◽  
Protein Oxidation ◽  
Antioxidant Properties ◽  
Lipid And Protein Oxidation

scholarly journals The effect of forage-types on the fatty acid profile, lipid and protein oxidation, and retail colour stability of muscles from White Dorper lambs

Meat Science ◽  
2017 ◽  
Vol 130 ◽  
pp. 81-90 ◽  
Author(s):  
Gerlane F. De Brito ◽  
Benjamin W.B. Holman ◽  
Shawn R. McGrath ◽  
Michael A. Friend ◽  
Remy van de Ven ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Protein Oxidation ◽  
Colour Stability ◽  
Lipid And Protein Oxidation

scholarly journals Pekin Duck Strain and Housing System Affect Chemical Composition, Fatty Acid Profile, and The Extent of Lipid and Protein Oxidation in Meat

2021 ◽  
Author(s):  
Marija Starčević ◽  
Hava Mahmutović ◽  
Nataša Glamočlija ◽  
Branislav Baltić ◽  
Milka Popović ◽  
...  
Keyword(s):  
Lipid Peroxidation ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Chemical Composition ◽  
Fatty Acid Profile ◽  
Acid Composition ◽  
Protein Oxidation ◽  
Housing System ◽  
Pekin Duck ◽  
Lipid And Protein Oxidation

Abstract Background: Genetics and rearing system are important for meat quality. However, few studies were conducted on genetics and housing system and their relationship with chemical composition and oxidation processes in Pekin duck meat. In order to investigate the effect of different strains and housing systems on chemical composition, fatty acid profile and the content of lipid and protein oxidation products in breasts and thighs of Pekin ducks, we used a total of 40 49-day-old Pekin ducks of two strains (STAR 53 medium hybrid and SM3 heavy hybrid) reared in two housing systems (intensive vs. semi-intensive). Results: Duck strain affected the contents of moisture and protein in breasts and fatty acid composition in breasts and thighs. STAR 53 ducks had a lower polyunsaturated fatty acids (PUFA) to saturated fatty acids (SFA) ratio and level of lipid peroxidation measured in frozen thighs than SM3 ducks. Chemical composition of meat was not affected by housing system. Rearing conditions influenced fatty acid composition of breasts and thighs. In intensively reared ducks, higher total n-3 PUFA content and PUFA to SFA ratio, and lower n-6 to n-3 PUFA ratio and atherogenicity index were found in thighs than in ducks that had access to land outside. Moreover, rearing conditions had significant effects on lipid peroxidation level and protein carbonyl content in meat. In intensively reared birds, fresh samples of thigh meat and frozen samples of breasts and thighs had higher level of lipid peroxidation than in semi-intensively reared ducks. Contents of protein carbonyls in fresh samples of breasts and thighs were higher in birds reared in the intensive system than in ducks reared in the semi-intensive housing system.Conclusions: These results suggest that duck strain affects fatty acid composition of meat, where SM3 ducks had more favorable fatty acid profiles than STAR 53 ducks. Moreover, housing system influenced meat quality. Intensively reared ducks had a more desirable fatty acid profile of meat, but it was more prone to lipid and protein oxidation than meat from ducks that had open access to land.

Fatty Acid Profile of Synbiotic Cheese and its Effect on Intestinal Inflammation in Rats

2019 ◽  
Vol 14 (1) ◽  
pp. 45-50
Author(s):  
Nurliyani ◽  
Harmayani Eni ◽  
Rahmatulloh Satyaguna ◽  
Rakasivi Kanita Galih Julia
Keyword(s):  
Fatty Acids ◽  
Lactic Acid ◽  
Fatty Acid ◽  
Lactic Acid Bacteria ◽  
Fatty Acid Profile ◽  
Intestinal Inflammation ◽  
Lactobacillus Rhamnosus ◽  
Short Chain Fatty Acids ◽  
Short Chain ◽  
Chain Fatty Acids

Porang (Amorphophallus oncophyllus) is a local perennial plant rich in glucomannan. The objective of this study was to determine the effect of porang glucomannan addition during cheese processing on fatty acid profile, organic acid and vitamin B6 of goat milk cheese ripened with Lactobacillus rhamnosus. In addition, the effect of cheese consumption on short-chain fatty acid profile in the caecum digesta of inflammatory rats was evaluated. We found that the addition of glucomannan to the cheese during its ripening increased the levels of myristic, pentadecanoic acid, and cis-oleic acids. Rats consuming this cheese had elevated cecal levels of propionic, butyric, total short-chain fatty acids, and lactic acid bacteria. Consumption of synbiotic cheese also decreased the intestinal inflammation via increasing the total lactic acid bacteria, propionic, butyric, and total short-chain fatty acids.

Evaluation of the antibacterial activity of allyl isothiocyanate, clove oil, eugenol and carvacrol against spoilage lactic acid bacteria

LWT ◽  
2021 ◽  
Vol 145 ◽  
pp. 111263
Author(s):  
Hajime Takahashi ◽  
Ayaka Nakamura ◽  
Nanami Fujino ◽  
Yuzuru Sawaguchi ◽  
Miki Sato ◽  
...  
Keyword(s):  
Antibacterial Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Allyl Isothiocyanate ◽  
Clove Oil

scholarly journals Polyunsaturated fatty acid saturation by gut lactic acid bacteria affecting host lipid composition

2013 ◽  
Vol 110 (44) ◽  
pp. 17808-17813 ◽  
Author(s):  
S. Kishino ◽  
M. Takeuchi ◽  
S.-B. Park ◽  
A. Hirata ◽  
N. Kitamura ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Fatty Acid ◽  
Lactic Acid Bacteria ◽  
Polyunsaturated Fatty Acid ◽  
Lipid Composition ◽  
Fatty Acid Saturation
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