Open AccessThe products from lipase‐catalysed hydrolysis of bovine milkfat kill Helicobacter pylori in vitro
Author(s) -
Sun Cynthia Q.,
O'Connor Charmian J.,
MacGibbon Alastair K. H.,
Roberton Anthony M.
Publication year - 2007
Publication title -
fems immunology & medical microbiology
Language(s) - English
Resource type - Journals
eISSN - 1574-695X
pISSN - 0928-8244
DOI - 10.1111/j.1574-695x.2006.00185.x
Subject(s) - butterfat , lauric acid , lipase , fatty acid , biochemistry , lecithin , chemistry , hydrolysis , monoglyceride , chromatography , food science , biology , enzyme , milk fat , linseed oil
Free fatty acids and monoglycerides released from milkfat by partial pregastric lipase‐catalysed hydrolysis are bactericidal towards Helicobacter pylori . Two milkfat preparations were investigated: a normal bovine milkfat, and a fractionated milkfat preparation, termed ModFat, enriched in triglycerides containing short‐ and medium‐chain fatty acids. The released products were tested for bactericidal potency against H. pylori . The potencies of the respective preparations were consistent with expected potencies calculated from individual free fatty acid and monoglyceride concentrations and their lauric acid equivalence factors ( K i ). ModFat products were more bactericidal, in accordance with release of free fatty acid types of high potency, and addition of the surfactant Tween 80 to the hydrolysed lipid increased potency eight times more than did addition of lecithin. Tween 80 micelles have smaller aggregation numbers, and the mixed micelles of Tween 80/free fatty acids would be more likely to expose the bacteria to higher apparent free fatty acid concentrations.