TY - JOUR

T1 - Effect of Lactiplantibacillus plantarum on the Conversion of Linoleic Acid of Vegetable Oil to Conjugated Linoleic Acid, Lipolysis, and Sensory Properties of Cheddar Cheese

AU - Khan, Awais

AU - Nadeem, Muhammad

AU - Al-Asmari, Fahad

AU - Imran, Muhammad

AU - Ambreen, Saadia

AU - Rahim, Muhammad Abdul

AU - Oranab, Sadaf

AU - Esatbeyoglu, Tuba

AU - Bartkiene, Elena

AU - Rocha, João Miguel

N1 - Funding Information: This research was funded by Higher Education Commission Pakistan, Grant No. HEC/NRPU/21/6978. Funding Information: The authors are highly obliged to the Library Department, University of Veterinary and Animal Sciences (UVAS), Government College University Faisalabad (GCUF), and IT Department, Higher Education Commission (HEC, Islamabad), for access to journals, books, and the valuable database. The authors would also like to acknowledge the COST Action 18101 SOURDOMICS—Sourdough biotechnology network towards novel, healthier, and sustainable food and bioprocesses ( https://sourdomics.com/ ; https:// www.cost.eu/actions/CA18101/ , accessed on 25 May 2023), where author T.E. is a member of working groups 4, 6, 7, and 8, author E.B. is the Vice-Chair and leader of working group 6 “Project design and development innovative prototypes of products and small-scale processing technologies”, and author J.M.R. is the Chair and Grant Holder Scientific Representative and is supported by COST (European Cooperation in Science and Technology) ( https://www.cost.eu/ , accessed on 25 May 2023). COST is a funding agency for research and innovation networks. Author J.M.R. also acknowledges the Universidade Católica Portuguesa, CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Porto, Portugal, as well as the support given by LA/P/0045/2020 (ALiCE) and UIDB/00511/2020-UIDP/00511/2020 (LEPABE) funded by national funds through FCT/MCTES (PIDDAC). This research was also funded by the Deanship of Scientific Research (DSR) at King Faisal University under Ambitious Researcher Track with project no. GRANT 4224.

PY - 2023/10/23

Y1 - 2023/10/23

N2 - Conjugated linoleic acid (CLA) is perceived to protect the body from metabolic diseases. This study was conducted to determine the effect of Lactiplantibacillus plantarum (Lp. plantarum) on CLA production and sensory characteristics of cheddar cheese. Lp. plantarum can convert linoleic acid (LA) to CLA. To increase CLA in cheddar cheese and monitor the conversion of LA to CLA by Lp. plantarum, the LA content of cheese milk (3.4% fat) was increased by partially replacing fat with safflower oil (85% LA of oil) at 0, 3, 6, and 9% concentrations (T 1, T 2, T 3, and T 4). Furthermore, Lp. plantarum 10 8 colony-forming units (CFU)/mL (8 log CFU mL −1) was added in all treatments along with traditional cheddar cheese culture (Lactococcus lactis ssp. lactis and L. lactis ssp. cremoris). After 30 days of ripening, Lp. plantarum in T 1, T 2, T 3, and T 4 was 6.75, 6.72, 6.65, and 6.55 log CFU g −1. After 60 days of ripening, Lp. plantarum in T 1, T 2, T 3, and T 4 was 6.35, 6.27, 6.19, and 6.32 log CFU g −1. After 60 days of ripening, Lp. plantarum in T 1, T 2, T 3, and T 4 was 6.41, 6.25, 6.69, and 6.65 log CFU g −1. GC-MS analysis showed that concentrations of CLA in the 90 days’ control, T 1, T 2, T 3, and T 4 were 1.18, 2.73, 4.44, 6.24, and 9.57 mg/100 g, respectively. HPLC analysis revealed that treatments containing Lp. plantarum and LA presented higher concentrations of organic acids than the control sample. The addition of safflower oil at all concentrations did not affect cheese composition, free fatty acids (FFA), and the peroxide value (POV) of cheddar cheese. Color flavor and texture scores of experimental cheeses were not different from the control cheese. It was concluded that Lp. plantarum and safflower oil can be used to increase CLA production in cheddar cheese.

AB - Conjugated linoleic acid (CLA) is perceived to protect the body from metabolic diseases. This study was conducted to determine the effect of Lactiplantibacillus plantarum (Lp. plantarum) on CLA production and sensory characteristics of cheddar cheese. Lp. plantarum can convert linoleic acid (LA) to CLA. To increase CLA in cheddar cheese and monitor the conversion of LA to CLA by Lp. plantarum, the LA content of cheese milk (3.4% fat) was increased by partially replacing fat with safflower oil (85% LA of oil) at 0, 3, 6, and 9% concentrations (T 1, T 2, T 3, and T 4). Furthermore, Lp. plantarum 10 8 colony-forming units (CFU)/mL (8 log CFU mL −1) was added in all treatments along with traditional cheddar cheese culture (Lactococcus lactis ssp. lactis and L. lactis ssp. cremoris). After 30 days of ripening, Lp. plantarum in T 1, T 2, T 3, and T 4 was 6.75, 6.72, 6.65, and 6.55 log CFU g −1. After 60 days of ripening, Lp. plantarum in T 1, T 2, T 3, and T 4 was 6.35, 6.27, 6.19, and 6.32 log CFU g −1. After 60 days of ripening, Lp. plantarum in T 1, T 2, T 3, and T 4 was 6.41, 6.25, 6.69, and 6.65 log CFU g −1. GC-MS analysis showed that concentrations of CLA in the 90 days’ control, T 1, T 2, T 3, and T 4 were 1.18, 2.73, 4.44, 6.24, and 9.57 mg/100 g, respectively. HPLC analysis revealed that treatments containing Lp. plantarum and LA presented higher concentrations of organic acids than the control sample. The addition of safflower oil at all concentrations did not affect cheese composition, free fatty acids (FFA), and the peroxide value (POV) of cheddar cheese. Color flavor and texture scores of experimental cheeses were not different from the control cheese. It was concluded that Lp. plantarum and safflower oil can be used to increase CLA production in cheddar cheese.

KW - cheese

KW - conjugated linoleic acid

KW - lipolysis

KW - Lp. plantarum

UR - http://www.scopus.com/inward/record.url?scp=85175043323&partnerID=8YFLogxK

U2 - 10.3390/microorganisms11102613

DO - 10.3390/microorganisms11102613

M3 - Article

VL - 11

JO - Microorganisms

JF - Microorganisms

SN - 2076-2607

IS - 10

M1 - 2613

ER -