<i>Lacticaseibacillus paracasei</i> as a Modulator of Fatty Acid Compositions and Vitamin D3 in Cream
Michał Złoch,
Katarzyna Rafińska,
Mateusz Sugajski,
Magdalena Buszewska-Forajta,
Justyna Walczak-Skierska,
Viorica Railean,
Paweł Pomastowski,
Dorota Białczak,
Bogusław Buszewski
Affiliations
Michał Złoch
Department of Environmental Chemistry and Bioanalytics, Faculty of Chemistry, Nicolaus Copernicus University in Toruń, Gagarina 7 St., 87-100 Torun, Poland
Katarzyna Rafińska
Department of Environmental Chemistry and Bioanalytics, Faculty of Chemistry, Nicolaus Copernicus University in Toruń, Gagarina 7 St., 87-100 Torun, Poland
Mateusz Sugajski
Department of Environmental Chemistry and Bioanalytics, Faculty of Chemistry, Nicolaus Copernicus University in Toruń, Gagarina 7 St., 87-100 Torun, Poland
Magdalena Buszewska-Forajta
Institute of Veterinary Medicine, Faculty of Biological and Veterinary Sciences, Nicolaus Copernicus University in Toruń, Lwowska 1, 87-100 Toruń, Poland
Justyna Walczak-Skierska
Department of Environmental Chemistry and Bioanalytics, Faculty of Chemistry, Nicolaus Copernicus University in Toruń, Gagarina 7 St., 87-100 Torun, Poland
Viorica Railean
Centre for Modern Interdisciplinary Technologies, Nicolaus Copernicus University in Toruń, Wileńska 4 St., 87-100 Torun, Poland
Paweł Pomastowski
Centre for Modern Interdisciplinary Technologies, Nicolaus Copernicus University in Toruń, Wileńska 4 St., 87-100 Torun, Poland
Dorota Białczak
POLMLEK Grudziądz Sp. z o. o., Magazynowa 8 St., 86-300 Grudziądz, Poland
Bogusław Buszewski
Department of Environmental Chemistry and Bioanalytics, Faculty of Chemistry, Nicolaus Copernicus University in Toruń, Gagarina 7 St., 87-100 Torun, Poland
Butter is an important source of essential fatty acids, lipid-soluble vitamins, and antioxidants in the diet. However, this study showed that the presence of the Lacticaseibacillus paracasei strain has a great influence on the fatty acid profile as well as provitamin D3 and vitamin D3 content in the cream—the raw material from which the butter is obtained. The addition of this lactic acid bacteria enriches the cream in 9-hexadecenoic acid, oleic acid, octadeca-9,12-dienoic acid, and conjugated linoleic acid, which exhibit antimutagenic and anticarcinogenic properties. Moreover, a higher level of monounsaturated fatty acids can extend the shelf life of butter in the future. In the present work, we observed that the presence of lactic acid bacteria contributed to an increase in the level of provitamin D after 6 h of incubation and an increase in the levels of vitamin D3 after 24 and 48 h. Fatty acid profiles and the content of vitamins were largely dependent on the presence of light and mixing, which are probably associated with the status of lipid peroxidation.
