. 2018 Oct 22;8:15591. doi: 10.1038/s41598-018-33970-2

Table 2.

Fatty acid composition (mg/mL) of semi-skimmed UHT milk (ML) and semi-skimmed fermented UHT milk prepared with B. breve NCIMB 702258 upon 24 h incubation in the absence (FCRL) and presence of either 0.5 mg/mL of LA (FS1), α-LNA (FS2) or both substrates (1:1; FMX).

Fatty acid*	ML	FCRL	FS1	FS2	FMX
C4	0.092 ± 0.001^a	0.075 ± 0.006^bc	0.067 ± 0.001^d	0.071 ± 0.005^cd	0.079 ± 0.000^b
C6	0.108 ± 0.001^a	0.087 ± 0.008^bc	0.077 ± 0.000^d	0.083 ± 0.005^c	0.094 ± 0.000^b
C8	0.100 ± 0.001^a	0.084 ± 0.007^bc	0.072 ± 0.002^d	0.077 ± 0.006^cd	0.086 ± 0.001^b
C10	0.314 ± 0.002^a	0.263 ± 0.025^bc	0.229 ± 0.003^d	0.242 ± 0.019^cd	0.273 ± 0.002^b
C12	0.433 ± 0.003^a	0.362 ± 0.036^bc	0.313 ± 0.007^d	0.333 ± 0.028^cd	0.372 ± 0.003^b
C14	1.550 ± 0.008^a	1.308 ± 0.131^bc	1.128 ± 0.031^d	1.197 ± 0.100^cd	1.339 ± 0.006^b
C15i	0.037 ± 0.001^a	0.032 ± 0.003^b	0.028 ± 0.000^c	0.029 ± 0.003^bc	0.032 ± 0.001^b
C14:1 c9	0.131 ± 0.003^a	0.110 ± 0.011^b	0.096 ± 0.002^c	0.102 ± 0.010^bc	0.112 ± 0.001^b
C15ai	0.081 ± 0.001^a	0.069 ± 0.008^bc	0.058 ± 0.002^d	0.063 ± 0.006^cd	0.072 ± 0.001^b
C15	0.155 ± 0.001^a	0.132 ± 0.012^bc	0.113 ± 0.003^d	0.121 ± 0.012^cd	0.135 ± 0.001^b
C16i	0.043 ± 0.000^a	0.037 ± 0.004^b	0.032 ± 0.003^c	0.034 ± 0.004^bc	0.037 ± 0.000^b
C16	4.263 ± 0.026^a	3.619 ± 0.357^bc	3.125 ± 0.083^d	3.314 ± 0.284^cd	3.720 ± 0.016^b
C16:1 c9	0.197 ± 0.003^a	0.166 ± 0.017^bc	0.143 ± 0.005^d	0.154 ± 0.014^cd	0.173 ± 0.002^b
C17i	0.053 ± 0.001^a	0.045 ± 0.004^bc	0.038 ± 0.003^d	0.041 ± 0.005^cd	0.047 ± 0.001^b
C17ai	0.089 ± 0.003^a	0.076 ± 0.009^bc	0.066 ± 0.003^d	0.069 ± 0.007^cd	0.080 ± 0.000^b
C17	0.281 ± 0.008^a	0.261 ± 0.023^abc	0.252 ± 0.011^c	0.254 ± 0.014^bc	0.267 ± 0.003^b
C17:1 c10	0.035 ± 0.002^a	0.029 ± 0.003^bc	0.024 ± 0.000^d	0.028 ± 0.002^c	0.031 ± 0.000^b
C18	1.420 ± 0.009^a	1.202 ± 0.121^bc	1.038 ± 0.029^d	1.102 ± 0.089^cd	1.235 ± 0.002^b
C18:1 t4	0.005 ± 0.000^a	0.005 ± 0.001^a	0.003 ± 0.000^b	0.004 ± 0.001^ab	0.005 ± 0.001^a
C18:1 t5	0.007 ± 0.001^a	0.005 ± 0.001^b	0.006 ± 0.000^ab	0.005 ± 0.001^b	0.007 ± 0.001^a
C18:1 t6-t9	0.076 ± 0.001^a	0.070 ± 0.009^ab	0.064 ± 0.003^b	0.063 ± 0.005^b	0.076 ± 0.001^a
C18:1 t10	0.056 ± 0.001^a	0.050 ± 0.007^bc	0.045 ± 0.003^c	0.046 ± 0.004^c	0.053 ± 0.001^b
C18:1 t11	0.213 ± 0.002^a	0.181 ± 0.020^bc	0.160 ± 0.003^d	0.165 ± 0.014^cd	0.188 ± 0.000^b
C18:1 t12	0.053 ± 0.001^a	0.045 ± 0.007^bc	0.040 ± 0.002^c	0.042 ± 0.002^c	0.050 ± 0.001^b
C18:1 c9	2.761 ± 0.021^a	2.321 ± 0.233^c	2.088 ± 0.060^c	2.228 ± 0.193^c	2.591 ± 0.001^b
C18:1 t15	0.029 ± 0.001^a	0.027 ± 0.005^ab	0.026 ± 0.000^b	0.025 ± 0.001^b	0.029 ± 0.002^a
C18:1 c11	0.082 ± 0.003^a	0.068 ± 0.009^c	0.064 ± 0.002^c	0.067 ± 0.007^c	0.078 ± 0.003^b
C18:2 c9,c12	0.220 ± 0.001^c	0.180 ± 0.019^d	0.431 ± 0.015^b	0.173 ± 0.011^d	0.527 ± 0.003^a
C18:2 c9,c15	0.025 ± 0.002^a	0.020 ± 0.003^b	0.018 ± 0.002^b	0.019 ± 0.001^b	0.020 ± 0.001^b
C18:3 c6,c9,c12	0.008 ± 0.000	0.007 ± 0.001	0.007 ± 0.002	0.007 ± 0.001	0.007 ± 0.001
C18:3 c9,c12,c15	0.054 ± 0.002^c	0.043 ± 0.005^d	0.038 ± 0.001^d	0.241 ± 0.017^b	0.353 ± 0.006^a
C18:2 c9,t11	0.083 ± 0.003^a	0.062 ± 0.001^c	0.073 ± 0.005^b	0.067 ± 0.008^bc	0.087 ± 0.005^a
C18:2 t10,c12	0.004 ± 0.001^c	0.004 ± 0.001^c	0.005 ± 0.000^bc	0.006 ± 0.001^b	0.011 ± 0.002^a
C18:2 CLA cc1	0.016 ± 0.001^a	0.013 ± 0.002^bc	0.011 ± 0.001^c	0.012 ± 0.001^bc	0.013 ± 0.000^b
C18:2 CLA cc2	0.002 ± 0.000^b	0.003 ± 0.000^a	0.002 ± 0.000^b	0.003 ± 0.001^ab	0.003 ± 0.000^a
C18:2 CLA t,t	0.013 ± 0.000^b	0.010 ± 0.001^c	0.014 ± 0.001^b	0.012 ± 0.002^bc	0.020 ± 0.000^a
C18:3 c9,t11,c15	0.004 ± 0.000^c	0.003 ± 0.000^d	0.004 ± 0.001^cd	0.106 ± 0.006^a	0.054 ± 0.004^b
C18:3 t9,t11,c15	0.002 ± 0.000^c	0.003 ± 0.001^bc	0.003 ± 0.000^b	0.009 ± 0.004^a	0.008 ± 0.000^a
Σ CLA	0.117 ± 0.004^b	0.091 ± 0.006^e	0.105 ± 0.007^cd	0.100 ± 0.012^d	0.134 ± 0.006^a
Σ CLNA	0.007 ± 0.001^c	0.006 ± 0.001^c	0.007 ± 0.001^c	0.115 ± 0.009^a	0.062 ± 0.004^b
Σ SFA	9.022 ± 0.066^a	7.652 ± 0.753^bc	6.635 ± 0.180^d	7.032 ± 0.585^cd	7.867 ± 0.028^b
Σ MUFA	3.645 ± 0.037^a	3.076 ± 0.322^bc	2.759 ± 0.081^c	2.928 ± 0.250^c	3.394 ± 0.007^b
Σ PUFA	0.430 ± 0.003^c	0.347 ± 0.035^d	0.606 ± 0.024^b	0.655 ± 0.052^b	1.103 ± 0.020^a
Σ FA	13.097 ± 0.106^a	11.074 ± 1.110^c	10.000 ± 0.286^c	10.615 ± 0.887^c	12.364 ± 0.002^b

*Average value ± standard deviation (n = 3).

^a,b,c,d,eDifferent superscript letters within a row for significant differences (p < 0.05).

c = cis double bound; t = trans double bound; ∑ = total; CLA = conjugated linoleic acid; CLNA = conjugated linolenic acid; SFA = saturated fatty acids; MUFA = monounsaturated fatty acids; PUFA = polyunsaturated fatty acids; FA = fatty acids.

ML: commercial skimmed milk, FCRL: fermented milk by B. breve NCIMB 702258; FS1: fermented milk with LA added; FS2: fermented milk with α-LNA added; FS3: fermented milk with LA and α-LNA added.