{"title":"The impact of Lactiplantibacillus plantarum on the cream composition: Insight into changes of vitamin D3 content and fatty acid composition","authors":"","doi":"10.1016/j.idairyj.2024.106118","DOIUrl":null,"url":null,"abstract":"<div><div>Food fortification is considered a promising strategy to enhance the bioavailability of vitamin D. This study aimed to analyze the impact of probiotic bacteria added to cream on vitamin D3 biosynthesis. Both the biomass and lyophilized form of <em>Lactiplantibacillus plantarum</em> were tested. In addition, changes in the fatty acid (FA) profile were evaluated. Supplementation with L. <em>plantarum</em> B/00401 lyophilisate resulted in more efficient vitamin D3 enrichment of the cream compared to the biomass, increasing its content from 1.71 to 15.96 μg g<sup>−1</sup>. Moreover, a reduction in saturated fatty acids (SFA) accompanied by an increase in monounsaturated fatty acids (MUFA) was observed following the addition of <em>L. plantarum</em> B/00401 to the cream. The proposed fortification approach may help address poor vitamin D3 status. At the same time, the changes in the FA profile offer additional benefits to consumers by reducing the risk of heart disease development.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":null,"pages":null},"PeriodicalIF":3.1000,"publicationDate":"2024-10-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"International Dairy Journal","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0958694624002383","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
Food fortification is considered a promising strategy to enhance the bioavailability of vitamin D. This study aimed to analyze the impact of probiotic bacteria added to cream on vitamin D3 biosynthesis. Both the biomass and lyophilized form of Lactiplantibacillus plantarum were tested. In addition, changes in the fatty acid (FA) profile were evaluated. Supplementation with L. plantarum B/00401 lyophilisate resulted in more efficient vitamin D3 enrichment of the cream compared to the biomass, increasing its content from 1.71 to 15.96 μg g−1. Moreover, a reduction in saturated fatty acids (SFA) accompanied by an increase in monounsaturated fatty acids (MUFA) was observed following the addition of L. plantarum B/00401 to the cream. The proposed fortification approach may help address poor vitamin D3 status. At the same time, the changes in the FA profile offer additional benefits to consumers by reducing the risk of heart disease development.
期刊介绍：
The International Dairy Journal publishes significant advancements in dairy science and technology in the form of research articles and critical reviews that are of relevance to the broader international dairy community. Within this scope, research on the science and technology of milk and dairy products and the nutritional and health aspects of dairy foods are included; the journal pays particular attention to applied research and its interface with the dairy industry.
The journal''s coverage includes the following, where directly applicable to dairy science and technology:
• Chemistry and physico-chemical properties of milk constituents
• Microbiology, food safety, enzymology, biotechnology
• Processing and engineering
• Emulsion science, food structure, and texture
• Raw material quality and effect on relevant products
• Flavour and off-flavour development
• Technological functionality and applications of dairy ingredients
• Sensory and consumer sciences
• Nutrition and substantiation of human health implications of milk components or dairy products
International Dairy Journal does not publish papers related to milk production, animal health and other aspects of on-farm milk production unless there is a clear relationship to dairy technology, human health or final product quality.
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