Lacticaseibacillus paracasei as a Modulator of Fatty Acid Compositions and Vitamin D3 in Cream
Abstract
:1. Introduction
2. Materials and Methods
2.1. Chemicals
2.2. Obtaining Lacticaseibacillus paracasei Biomass
2.3. Experimental Variants
2.4. Sample Preparation and Analysis Procedure for Determination of Fatty Acid Profiles by GC–MS
2.5. Sample Preparation Procedure and Determination of Vitamin D3 and 7-Dehydrocholesterol Level by HPLC
3. Results and Discussion
3.1. Impact of the L. paracasei Biomass on the Cream Fatty Acid Composition
3.2. Impact of the L. paracasei Biomass on Vitamin D3 and Its Precursor Content in Cream
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Fatty Acids [%] | ||||||
---|---|---|---|---|---|---|
Variant | SFA | Regulation vs. Control | MUFA | Regulation vs. Control | PUFA | Regulation vs. Control |
Cream | 66.84 | 30.53 | 2.63 | |||
MRSB | 95.56 | 4.44 | 0.00 | |||
LP in MRSB, night | 77.87 | 4.04 | 18.08 | |||
LP in MRSB, night/mix | 96.20 | 3.80 | 0.00 | |||
LP in MRSB, light | 69.32 | 27.10 | 3.58 | |||
LP in MRSB, light/mix | 93.42 | 6.10 | 0.47 | |||
Cream:MRSB—3:1, night | 68.74 | 27.82 | 3.44 | |||
Cream:MRSB—3:1, night/mix | 62.38 | 35.98 | 1.63 | |||
Cream:MRSB—3:1, light | 80.38 | 19.20 | 0.43 | |||
Cream:MRSB—3:1, light/mix | 78.02 | 19.83 | 2.15 | |||
LP in Cream:MRSB—3:1, night | 65.92 | 30.17 | 3.92 | |||
LP in Cream:MRSB—3:1, night/mix | 94.10 | 5.90 | 0.00 | |||
LP in Cream:MRSB—3:1, light | 77.03 | 22.97 | 0.00 | |||
LP in Cream:MRSB—3:1, light/mix | 70.92 | 25.98 | 3.10 | |||
Conditions with the highest impact on the FA content | ||||||
SFA ↓ | MUFA ↑ | PUFA ↑ | ||||
LP in MRSB | light | light | night | |||
LP in Cream:MRSB | light/mix | light/mix | light/mix |
Variant | MUFA [%] | PUFA [%] | |||||||||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
C12:1 | RSD | C16:1 | RSD | C17:1 | RSD | C18:1 | RSD | C20:1 | RSD | C18:2 | RSD | C20:2 | RSD | C20:3 | RSD | C20:4 | RSD | ||
Cream | 0.74 ± 0.015 | 2.02 | 4.41 ± 0.0009 | 0.02 | 1.15 ± 0.019 | 1.65 | 24.24 ± 0.36 | 1.49 | 0.25 ± 0.008 | 3.2 | 1.69 ± 0.055 | 3.25 | 0.94 ± 0.016 | 1.7 | - | - | |||
MRSB | - | - | - | 4.44 ± 0.25 | 5.6 | - | - | - | - | - | |||||||||
LP in MRSB | night | - | 0.31 ± 0.01 | 3.23 | 0.79 ± 0.019 ** | 2.4 | 2.95 ± 0.17 | 5.76 | - | 18.08 ± 0.66 ** | 3.65 | - | - | - | |||||
night/mix | - | - | - | 3.8 ± 0.21 | 5.52 | - | - | - | - | - | |||||||||
light | - | 7.91 ± 0.19 ** | 2.4 | - | 19.2 ± 0.28 ** | 1.45 | - | - | - | - | - | ||||||||
light/mix | - | 0.26 ± 0.02 | 7.69 | - | 5.84 ± 0.12 | 2.05 | - | 0.47 ± 0.009 | 1.92 | - | - | - | |||||||
Cream | night | - | 1.99 ± 0.018 | 0.9 | 0.39 ± 0.011 | 2.82 | 25.15 ± 0.18 | 0.72 | 0.3 ± 0.006 | 2.00 | 3.16 ± 0.022 | 0.70 | 0.76 ± 0.018 | 2.37 | - | - | |||
night/mix | 0.36 ± 0.013 | 3.61 | 4.85 ± 0.023 | 0.47 | 1.02 ± 0.017 | 1.66 | 29.76 ± 0.28 | 0.94 | 0.67 ± 0.009 | 1.34 | - | 1.25 ± 0.019 | 1.52 | 0.21 ± 0.007 | 3.33 | 0.18 ± 0.011 | 6.11 | ||
light | 0.39 ± 0.009 | 2.31 | 1.61 ± 0.015 | 0.93 | 0.27 ± 0.005 | 1.85 | 16.93 ± 0.014 | 0.08 | - | 0.43 ± 0.008 | 1.86 | - | - | - | |||||
light/mix | 0.72 ± 0.012 | 1.66 | 8.78 ± 0.17 | 1.94 | 1.46 ± 0.019 | 1.30 | 8.87 ± 0.16 | 1.80 | 1.02 ± 0.016 | 1.57 | - | 2.15 ± 0.025 | 1.16 | - | - | ||||
LP in Cream | night | 0.35 ± 0.01 ** | 2.86 | 2.57 ± 0.008 ** | 0.3 | 0.49 ± 0.006 ** | 1.22 | 26.75 ± 0.15 ** | 0.56 | - ** | 3.16 ± 0.21 | 6.65 | 0.76 ± 0.013 - ** | 17.11 | - | ||||
night/mix | - ** | - ** | - ** | 5.90 ± 0.09 ** | 1.53 | - ** | - | - | - ** | - ** | |||||||||
light | - ** | 1.88 ± 0.19 ** | 1.00 | 0.37 ± 0.008 ** | 2.16 | 20.72 ± 0.15 ** | 0.72 | - | - ** | - | - | - | |||||||
light/mix | - ** | 2.41 ± 0.25 ** | 10.37 | 0.42 ± 0.009 ** | 2.14 | 23.15 ± 0.21 ** | 0.91 | - ** | 2.39 ± 0.10 ** | 4.18 | 0.71 ± 0.016 ** | 2.25 | - | - |
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Złoch, M.; Rafińska, K.; Sugajski, M.; Buszewska-Forajta, M.; Walczak-Skierska, J.; Railean, V.; Pomastowski, P.; Białczak, D.; Buszewski, B. Lacticaseibacillus paracasei as a Modulator of Fatty Acid Compositions and Vitamin D3 in Cream. Foods 2022, 11, 1659. https://doi.org/10.3390/foods11111659
Złoch M, Rafińska K, Sugajski M, Buszewska-Forajta M, Walczak-Skierska J, Railean V, Pomastowski P, Białczak D, Buszewski B. Lacticaseibacillus paracasei as a Modulator of Fatty Acid Compositions and Vitamin D3 in Cream. Foods. 2022; 11(11):1659. https://doi.org/10.3390/foods11111659
Chicago/Turabian StyleZłoch, Michał, Katarzyna Rafińska, Mateusz Sugajski, Magdalena Buszewska-Forajta, Justyna Walczak-Skierska, Viorica Railean, Paweł Pomastowski, Dorota Białczak, and Bogusław Buszewski. 2022. "Lacticaseibacillus paracasei as a Modulator of Fatty Acid Compositions and Vitamin D3 in Cream" Foods 11, no. 11: 1659. https://doi.org/10.3390/foods11111659