Biochemical studies on some dairy products are supported by functional

additives

By: Hesham Mohamed Ali

INTORDUCTION

Introduction

Functions of Food

Nutrition: supply of nutrients

Organoleptic and/or Sociocultural properties

Added value: health benefit

Food

Functional

Food

First function

Second function

Third function

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Functional foods, such as

Probiotics: Living organisms which have additional positive influences on health besides their nutritive value, if they are eaten in sufficient amounts.Prebiotics: Fermentative substances, which have a positive influence on the microflora of the gut (for instance nutritional fiber, fructooligosaccharides).Sybiotics: Combination of pro- and prebiotic foods

Designer Foods: Products which have been developed to meet special purposes as CLA.

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Producing Functional Foods

Addition of one or more components

Food

Concentration of one or more components

Modification of one or more components or

its/their bioavailability

Removal of one or more components

Functional Food

The idea of research

• Conjugated linoleic acid (CLA), an anticarcinogenic compound with numerous other health benefits, is present mainly in dairy and beef lipids The main .. CLA isomer present in dairy and beef lipids is cis 9, trans 11 CLA at a 0.5% concentration. The typical minimum human dietary intake of CLA is 10 times less than the 3 g/d.

CLA CONTENT OF SAMPLE MENU

LunchRoast Beef ( 77 mg )

Carrot And Broccoli SaladSmoothie with 2% Milk ( 38 mg )

Applesauce Bread with Cream Cheese ( 13 mg )

2 % Milk ( 25 mg )

BreakfastCereal with 2% Milk ( 25 mg )

Whole Wheat Toast with Butter ( 40 mg )Orange Juice + Banana

Coffee with Half and Half

DinnerLamp Chop ( 170 mg )

Baked Potato with Sour Cream ( 18 mg ) Tossed Salad with Raisins

Pineapple and Banana BreadTea

SnackChocolate Pudding

(2% milk ( ) 13 mg)

=429 mg CLA

CLA content of various foodsDairy Products Mg/ g of fatHomogenized milk 5.5

2% milk 4.1

Butter fat 6.1

Condensed milk 7.0

Cultured buttermilk 5.4

Butter 4.7

Sour cream 4.6

Ice cream 3.6

Low-fat yogurt 4.4

Custard style yogurt 4.8

Plain yogurt 4.8

Frozen yogurt 2.8

Medium cheddar 4.1

American processed 5.0

Meats/Fish Mg/ g of fatFresh ground beef 4.3

Veal 2.7

Lamb 5.8

Pork 0.6

Chicken 0.9

Fresh ground turkey 2.6

Salmon 0.3

Egg yolk 0.6

CHEMICAL STRUCTURE OF CLAS

c11,t13 t10,t12 c11,c13t11,c13 t10,c12 c9,t11 t7,c9

all-cis 8,11,14-eicosatrienoic acid

g-linolenic acid

linoleic acid

arachidonic acid

Leukotrienes Thromboxane Prostaglandins

D -6-desaturase

D -5-desaturase

elongase

lipoxygenase cyclooxygenase

conjugated linoleic acid

conjugated eicosatrienoic acid

conjugated linolenic acid

conjugated arachidonic acid

eicosanoids

Formation of metabolites of C18:2 isomers

Biological Properties *Prostaglandins

• The diversity of receptors means that prostaglandins act on an array of cells and have a wide variety of effects:Cause constriction or dilation in vascular smooth muscle cells, Cause aggregation or disaggregation of platelets ,Sensitize spinal neurons to pain , Decrease intraocular pressure ,Regulate inflammatory mediation , Regulate calcium movement Control hormone regulation, Control cell growth.

*Thromboxane• Thromboxane is named for its role in clot formation (thrombosis).• Hypertensive agent, and it facilitates platelet aggregation.

*Leukotrienes• Leukotrienes are fatty molecules of the immune system that contribute to inflammation in asthma and bronchitis.• Leukotrienes antagonists are used to treat asthma and bronchitis.• Leukotrienes also have a powerful effect in bronchoconstriction they also increase vascular permeability.

Biological Properties

1. Anticarcinogenic2. Antidiabetic3. Anabolic4. Antiplatelet5. Positive immunmodulating6. Antiatherosclerotic7. CLA is a natural substance which inhibits the

enzyme that transports fat into the cells.

Sources of CLA

CLA mixture

CLA isomers

oil rich in linoleic acid(sunflower oil, soy oil ,

safflower oil)

chem. synthesis

modified feeding(enrichment with peanut oil,

sunflower oil, linseed oil) microbiological enrichment in butter

Candida antarctica

microbiological isomerase

(immobilizing resp. transgene MO)

isomerization (base)

enrichment in milk factor 2

enrichment factor 20

primary material, e.g. ricinoleic acidlinoleic acid

•requirement that has been extrapolated from animal and cell-line studies. The objectives of this study were to produce CLA isomers from soybean oil by

photoisomerization of soybean oil linoleic acid and to study the oxidation status of the oil. Refined, bleached, and deodorized soybean oil with added iodine

concentrations of 0, 0.1, 0.25, and 0.5% was exposed to a 100-W mercury lamp for 0 to 120 h. An SP-2560 fused-silica capillary GC column with FID was used to analyze

the esterified CLA isomers in the photoisomerized oil. The CLA content of the individual isomers was optimized by response surface methodology. Attenuated total reflectance (ATR)-FTIR spectra in the 3400 to 3600 cm−1 range and 1H NMR spectra in

the 8 to 12 ppm range of the photoisomerized soybean oil were obtained to follow hydroperoxide formation. The largest amount of cis 9, trans 11 CLA isomer in

soybean oil was 0.6%, obtained with 0.25% iodine and 84 h of photoisomerization. Lipid hydroperoxide peaks in the ATR-FTIR spectra and aldehyde peaks in the 1H NMR spectra were not observed in the photoisomerized soybean oil, and the spectra were

similar to that of fresh soybean oil. This study shows that CLA isomers can be produced simply and inexpensively from soybean oil by photoisomerization .

Photocatalytic Production and Processing of Conjugated Linoleic Acid-Rich Soy Oil

•Daily intake of conjugated linoleic acid (CLA), an anticarcinogenic, antiatherosclerotic, antimutagenic agent, and antioxidant, from dairy and meat products is substantially

less than estimated required values. The objective of this study was to obtain CLA-rich soybean oil by a customized photochemical reaction system with an iodine

catalyst and evaluate the effect of processing on iodine and iodo compounds after adsorption. After 144 h of irradiation, a total CLA yield of 24% (w/w) total oil was

obtained with 0.15% (w/w) iodine. Trans,trans isomers (17.5%) formed the majority of the total yield and are also associated with health benefits. The isomers cis-9,trans-11 and trans-10,cis-12 CLA, associated with maximum health benefits,

formed approximately 3.5% of the total oil. This amount is quite significant considering that total CLA obtained from dairy sources is only 0.6%. ATR-FTIR, 1H

NMR, and GC-MS analyses indicated the absence of peroxide and aldehyde protons, providing evidence that secondary lipid oxidation products were not formed during

the photochemical reaction. Adsorption processing vastly reduced the iodine and iodocompounds without CLA loss. Photocatalysis significantly increased the levels of

CLA in soybean oil .

CLA content• Several factors influence the CLA content of food

products, such as:– Temperature– Protein quality– Choice of starter cultures– Period of aging

• Variations of CLA content in foods are also affected by the animal’s:– Diet (type of feed, feeding regimen,

grass quality, dietary restriction)– Age or breed– Seasonal factors

Influence of processing conditions: *aging/storage (e.g. time, temperature)

*heat treatment (e.g. pasteurization or pan frying of meat) *fermentation conditions (e.g. starter cultures)

*food additives (e.g. BHT, ascorbic acid, propyl gallate, sodium caseinate)

Health implications of CLA

Health implications of CLA

• CLA has been shown to reduce body fat in mice, as well as in rats and chickens

• Evaluation of the metabolic effects of CLA in both intact animals and in adiposity culture has suggested that CLA directly affects key enzymes and processes involved in lipid mobilization and storage

REFERENCE• DeLany JP, West DB. J American College of

Nutrition, 19:4, 487S-493S (2000)• Rainer L, Heiss C. Conjugated Linoleic Acid:

health implications and effects on body composition. 2004. JADA. 104:6.

• Eynbard AR, Lopez CB. Lipids in Health and Disease 2:6, 2003.