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The Effects of Pasteurization Types on the Content and Isomerization of Conjugated Linoleic Acid in Milk
Author(s) -
Hurst Sarah,
Bunde Terry
Publication year - 2019
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.2019.33.1_supplement.796.4
Subject(s) - pasteurization , conjugated linoleic acid , isomerization , food science , chemistry , raw milk , linoleic acid , biochemistry , fatty acid , catalysis
The world is currently facing an epidemic of giant proportions – diet‐induced obesity (DIO) and associated co‐morbidities (type 2 diabetes, hypertension, certain cancers, etc.). While diet and exercise are the gold standards for treatment and prevention of DIO, isomers of conjugated linoleic acid (CLA) ( cis ‐9/ trans ‐11 and trans ‐10/ cis ‐12) have been shown to reduce body fat mass and increase lean tissue mass, and more importantly, aid in the treatment of a host of co‐morbidities. Apart from supplementation, meat and dairy products from ruminants (cows, sheep, and goats) are the major source of CLA for humans. However, CLA composition ranges greatly in these products as processing i.e. cooking, pasteurization, etc. alters the content of CLA as well the isomers themselves. As the extend of these changes are unknown, the effects of time and temperature on CLA isomerization in milk through varying pasteurization types was investigated. First, raw milk samples were obtained from a local farm, and subjected to three different types of pasteurization – vat, ultra, and high temperature, short time pasteurization. Results show that the ultra‐high temperature pasteurized sample had more trans/trans isomerization than the raw sample, while the other samples were comparable to the raw. Therefore, as temperature increased, the extent of CLA isomerization also increased. Further experiments using thermochemistry and kinetics should be conducted to identify the times and temperatures at which each isomer is converted or formed. This knowledge could then be used to produce more beneficial CLA within a given sample and to decrease the undesired trans/trans CLA. Support or Funding Information Support for this work was provided by the Department of Chemistry, Maryville College. This abstract is from the Experimental Biology 2019 Meeting. There is no full text article associated with this abstract published in The FASEB Journal .