Determination of antimutagenic properties of acetone extracted fermented milks and changes in their total fatty acid profiles including conjugated linoleic acids

GUZEL-SEYDIM Z. B. , Seydim A. C. , GREENE A. K. , TAS T.

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, vol.59, no.3, pp.209-215, 2006 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 59 Issue: 3
  • Publication Date: 2006
  • Doi Number: 10.1111/j.1471-0307.2006.00265.x
  • Page Numbers: pp.209-215


Kefir has a unique microbial content that results in complex fermented milk drink. In this study, the antimutagenic power of acetone-extracted kefir was determined and compared to acetone-extracted yogurt and milk using different chemical mutagens in the Ames Salmonella microsomal test. Acetone extracts were fat portions of the kefir, yogurt and milk samples. The direct-acting mutagenic agents methylmethanosulphate (MMS) and sodium azide (SA), and the indirect-acting mutagenic agents aflatoxin B1 (AFB1), 2-aminoanthracene (2AA), and 3,2-dimethyl-4-aminobiphenyl (DMAB) were used in Ames test with TA 100 Salmonella typhimurium. Acetone-extracted fermented milk samples significantly inhibited mutagenicity for different percentages of MMS, SA, AFB1 and 2-AA. Results indicate that milk also had a lower antimutagenic effect. Additionally, the fatty acid profiles of milk, yogurt and kefir were determined. A two-step methylation method followed by gas chromatography was used to identify conjugated linoleic acids (CLA). Fermentation slightly affected fatty acid composition. Three isomers of CLA (c9, t11; t10, c12; t9, t11), butyric, palmitic, palmitoleic, oleic acids, which have been proven as antimutagenic components of milk fat, were in higher concentrations in kefir.