5662

5284

كارشناسي ارشد

علوم و صنايع غذايي

اصفهان: دانشگاه صنعتي اصفهان، دانشكده كشاورزي

1389

سيزده،107ص.: مصور،جدول،نمودار

ص.ع.به فارسي و انگليسي

صبيحه سليمانيان زاد، محمود شيخ زين الدين

امير حسين گلي

3/12/89

محمد فضيلتي، آذر شاه پيري

مهندسي كشاورزي

ID5284

به فارسي و انگليسي: قابل رويت در نسخه ديجيتالي

Conjugated Linoleic Acid Production by the Indiginous Species of Lactic Acid Bacteria to Investigate the Possibility of its Production in the Semi Pilot Plant Scale Sara Sadeghi s sadeghi@ag iut ac ir November 14 2010 Department of Food Science and Technology Isfahan University of Technology Isfahan 84156 83111 IranDegree M Sc Language FarsiSabihe Soleimanian Zad soleiman@cc iut ac irMahmood Sheikh Zeinoddin zeinodin@cc iut ac irAbstract conjugated linoleic acid CLA has multiple applications in medicine pharmacy and foodindustry Nowadays CLA as a food supplement is usually produced chemically by alkalineisomerization of similar fatty acids e g linoleic acid which leads to the production of someunwanted isomers too As this functional lipid is only found in tiny quantities in dairy products andthe meat of ruminator animals it is necessary to develope a safe and healthy method for producingthis compound To achieve this goal recognition and introducing the biological ways would behelpful This reaserch aims were to produce CLA using two indiginous speicies of Lactobacillus L plantarum A7 and L acidophilus Sh4 already isolated from the native sources in this labratoryand a feasibility study of its production in the semi pilot plant scale For these purposes the abovementioned bacteria were cultured and activated at first They were then adapted to the mediumcontaining Linoleic acid as the substrate and eventually reaction mixture were provided Everymilliliter of this reaction mixture contained 0 12 g washed cells and 30 mg Castor oil which the latterwas made in Triton X 114 in ratio 5 to 1 At last 100 units of lipase enzyme M Amano 10 wereadded to the reaction mixture The 1 M sodium citrate buffer with pH 6 was used to reach the finalvolum of the raction mixture to one milliliter The reaction mixtures were incubated at 37 C in theshaking incubator with 120 rpm for 99 hours The cultures were then centrifigued at 6000 g for 10min The lipid cantents of both supernatants and the pellets were extracted using Bligh and Dyermethod The isolated lipids were analyzed using gas choromatography The results of the analysisshowed that both bacterial strains were able to produce CLA but L plantarum A7 could produce6 26 mg mL CLA with the yeild rate of 24 60 whereas L acidophilus Sh4 produced 1 69 mg mLCLA with the 6 66 yeild rate Furthermore both microorganisms only produced the isomers ofcis 9 trans 11 and trans 9 trans 11 that the amount of trans 9 trans 11 isomer was higher than thatcis 9 trans 11 In addition the amount of the CLA produced in the pelletes was much more than thatin the supernatants Considering all the results together it was decided to use L plantarum A7 toproduce CLA in the next step The effect of lipase enzyme and Castor oil both in five differentconcentrations on the amount of the CLA production were monitored during five different trials Fanally 30 mg of Castor oil along with 100 units of lipase enzyme were selected as the optimumquantities for producing of CLA in laboratory conditions Conclusively it could be said that firstly both tested organisms were able to produce CLA secondly it is possible to choose the type of isomer cis 9 trans 11 using these microorganisms and therefore there is no need to use chemical materialsfor the isolation of CLA and thirdly the microorganisms can consume an inexpensive substrate likeCastor oil for producing this valuable product Key words Conjugated Linoleic Acid CLA Lactic acid bacteria L plantarum A7 Castor oil Ricinoleic acid

صبيحه سليمانيان زاد، محمود شيخ زين الدين

امير حسين گلي

محمد فضيلتي، آذر شاه پيري