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Determination of antimutagenic properties of acetone extracted fermented milks and changes in their total fatty acid profiles including conjugated linoleic acids

Author:
GUZEL-SEYDIM, Z.B., SEYDIM, A.C., GREENE, A.K., TAŞ, T.
Source:
International journal of dairy technology 2006 v.59 no.3 pp. 209-215
ISSN:
1364-727X
Subject:
kefir, food microbiology, fatty acid composition, conjugated linoleic acid, food composition, antimutagenic activity, yogurt, milk, mutagenesis, Salmonella typhimurium, fermentation, isomers, methylation, milk fat
Abstract:
Kefir has a unique microbial content that results in complex fermented milk drink. In this study, the antimutagenic power of acetone-extracted kefir was determined and compared to acetone-extracted yogurt and milk using different chemical mutagens in the Ames Salmonella microsomal test. Acetone extracts were fat portions of the kefir, yogurt and milk samples. The direct-acting mutagenic agents methylmethanosulphate (MMS) and sodium azide (SA), and the indirect-acting mutagenic agents aflatoxin B1 (AFB1), 2-aminoanthracene (2AA), and 3,2-dimethyl-4-aminobiphenyl (DMAB) were used in Ames test with TA 100 Salmonella typhimurium. Acetone-extracted fermented milk samples significantly inhibited mutagenicity for different percentages of MMS, SA, AFB1 and 2-AA. Results indicate that milk also had a lower antimutagenic effect. Additionally, the fatty acid profiles of milk, yogurt and kefir were determined. A two-step methylation method followed by gas chromatography was used to identify conjugated linoleic acids (CLA). Fermentation slightly affected fatty acid composition. Three isomers of CLA (c9, t11; t10, c12; t9, t11), butyric, palmitic, palmitoleic, oleic acids, which have been proven as antimutagenic components of milk fat, were in higher concentrations in kefir.
Agid:
686993