Lactic acid bacteria isolated from fish gut produce conjugated linoleic acid without the addition of exogenous substrate

Gurovic, Maria Soledad Vela; Gentili, Alejandro Raúl; Olivera, Nelda Lila; Rodríguez, María Susana

doi:10.1016/j.procbio.2014.04.004

Cited by 13 publications

(6 citation statements)

References 33 publications

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“…This can be explained with additional CLA production from unknown constituents supplied by the medium or from LA already present in the cell membrane. Indeed, it was reported that up to 20% of the LA can be found in the cell membrane of L. acidophilus and L. helveticus strains in stress conditions such as desiccation [44].…”

Section: Discussionmentioning

confidence: 99%

Probiotic Properties of Lactic Acid Bacteria with High Conjugated Linoleic Acid Converting Activity Isolated from Jeot-Gal, High-Salt Fermented Seafood

Song

Kim

et al. 2021

Microorganisms

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Conjugated linoleic acid (CLA) isomers are potent health-promoting fatty acids. This study evaluated the probiotic properties of 10 strains of high CLA-producing lactic acid bacteria (LAB) isolated from Jeot-gal, a high-salt, fermented seafood. Two isolates, Lactiplantibacillus plantarum JBCC105683 and Lactiplantibacillus pentosus JBCC105676, produced the largest amounts of CLA (748.8 and 726.9 μg/mL, respectively). Five isolates, L. plantarum JBCC105675, L. pentosus JBCC105676, L. pentosus JBCC105674, L. plantarum JBCC105683, and Lactiplantibacillus paraplantarum JBCC105655 synthesized more cis-9, trans-11-CLA than trans-10, cis-12-CLA (approximately 80:20 ratio). All the strains survived severe artificial acidic environments and showed antimicrobial activity and strong adhesion capability to Caco-2 cells as compared to the commercial strain Lactocaseibacillus rhamnosus GG. Among them, Pediococcus acidilactici JBCC105117, L. paraplantarum JBCC105655, and L. plantarum JBCC105683 strongly stimulated the immunological regulatory gene PMK-1 and the host defense antimicrobial peptide gene clec-60 in Caenorhabditis elegans. Moreover, three strains showed a significant induction of tumor necrosis factor-α, interleukin (IL)-1β, IL-6, IL-12, and IL-10 production in RAW 264.7 macrophages, indicating that they were promising candidates for probiotics with high CLA-converting activity. Our results indicate that the newly isolated CLA-producing LAB might be useful as a functional probiotic with beneficial health effects that modulate the immune system.

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Section: Discussionmentioning

confidence: 99%

Probiotic Properties of Lactic Acid Bacteria with High Conjugated Linoleic Acid Converting Activity Isolated from Jeot-Gal, High-Salt Fermented Seafood

Song

Kim

et al. 2021

Microorganisms

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“…In line with these results, L. pentosus PL11 showed value for Japanese eel aquaculture as it enhanced the growth performance and the resistance to Edwardsiella tarda infection (Lee et al 2013). Furthermore, previous studies demonstrated that H16 produced conjugated linoleic acid (CLA), compounds with wellknown health benefits (Vela Gurovic et al 2014). This is considered a desirable property of starter cultures and probiotic strains.…”

Section: Discussionmentioning

confidence: 99%

Marine Lactobacillus pentosus H16 protects Artemia franciscana from Vibrio alginolyticus pathogenic effects

Garcés¹,

Sequeiros²,

Olivera³

2015

Dis. Aquat. Org.

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Vibrio alginolyticus is an opportunistic pathogen which may affect different aquatic organisms. The aim of this study was to assess the probiotic properties and the protective mode of action of Lactobacillus pentosus H16 against V. alginolyticus 03/8525, through in vitro and in vivo studies using Artemia franciscana (hereafter Artemia). This strain showed antimicrobial activity against V. alginolyticus 03/8525 and Aeromonas salmonicida subsp. salmonicida ATCC33658 possibly related to lactobacilli organic acid production. It was able to survive at high rainbow trout bile concentrations and showed high selective adhesion to rainbow trout mucus (1.2 × 10 5 ± 8.0 × 10 3 cells cm −2). H16 outcompeted V. alginolyticus 03/8525 and A. salmonicida subsp. salmonicida ATCC33658, greatly reducing their adherence to rainbow trout mucus (64.8 and 74.1%, respectively). Moreover, H16 produced a cell-bound biosurfactant which caused an important decrease in the surface tension. H16 also protected Artemia nauplii against mortality when it was administered previous to V. alginolyticus 03/8525 inoculation. Furthermore, H16 bioencapsulated in Artemia, suggesting that it is possible to use live carriers in its administration. We conclude that the ability of L. pentosus H16 to selectively adhere to mucosal surfaces and produce cell-bound biosurfactants, displacing pathogenic strains, in addition to its antimicrobial activity, confer H16 competitive advantages against pathogens as demonstrated in in vivo challenge experiments. Thus, L. pentosus H16, a marine bacterium from the intestinal tract of hake, is an interesting probiotic for Artemia culture and also has the potential to prevent vibriosis in other aquaculture activities such as larvae culture and fish farming.

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“…Besides, it is worth mentioning that L. plantarum LC16 and C. farciminis LC11 strains presented CLA concentrations of 26.75 and 23.55 lg mL À1 of CLA, respectively. Although, none of these strains reached the CLA concentration produced by L. reuteri ATCC 55739, neither in specific isomers nor in total CLA, it is important to mention that L. pentosus and L. plantarum are species commonly reported as CLA producers in MRS cultures with important yields (Kishino et al, 2002;Ogawa et al, 2005;Liu et al, 2011;Vela Gurovic et al, 2014;Al-Saman et al, 2016;Yang et al, 2017;Song et al, 2021). Nevertheless, C. farciminis was not recognised as being a CLA producer; therefore, it is of worth highlighting that, to the best of our knowledge, it is the first work that evidences CLA production by a C. farciminis strain.…”

Section: Cla Productionmentioning

confidence: 96%

Screening of lactobacilli strains isolated from artisanal Poro de Tabasco cheese for their ability to biosynthesise conjugated linoleic acid under simulated gastrointestinal conditions

Sosa‐Castañeda,

Reyes‐Díaz,

Heredia‐Castro

et al. 2023

Int J of Food Sci Tech

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SummaryConjugated linoleic acid (CLA) is a mixture of linoleic acid isomers which have been shown to provide beneficial health effects; particularly, the isomers cis‐9, trans‐11 (c9‐t11) and trans‐10, cis‐12 (t10‐c12) are those with proven biological activity. Some lactic acid bacteria (LAB) have demonstrated the ability to synthesize CLA in culture media or in fermented milk, however, few studies have considered the possibility that LAB can continue to produce CLA in the human gut. Therefore, the objective of this study was to screen lactobacilli strains isolated from artisanal Poro de Tabasco cheese for their ability to biosynthesize CLA under simulated gastrointestinal digestion (SGD) and to evaluate their survival and gut colonization capacity under these conditions. First of all, LAB strains were identified molecularly and their CLA‐biosynthesis capacity in culture media and under simulated gastrointestinal conditions were evaluated. Besides, bacterial survival to the gastrointestinal conditions and gut colonization capacity by their adhesion and autoaggregation properties were assessed. Sixteen LAB strains were phenotypically and genotypically identified and were classified within the Lactiplantibacillus pentosus, Lactiplantibacillus plantarum, Limosilactobacillus fermentum and Companilactobacillus farciminis species. Nine strains were able to synthesize CLA in culture media supplemented with linoleic acid (7.19‐18.78 μg/mL; with a conversion rate of 0.43‐1.13 %) and seven of them achieved it under simulated gastrointestinal conditions (4.28‐47.67 μg/mL; with a conversion rate of 0.51‐5.75%), with an outstanding performance of Lactiplantibacillus pentosus LC12. In addition, the viable counts demonstrated that all the study strains achieved to survive under gastric conditions with a high population survival rate of 94.5%, except for LC19 (67%); however all the nine strains recovered their viability with a high capacity to colonize the gut. Therefore, they may be considered as potential probiotic CLA‐producing strains, mainly Lactiplantibacillus pentosus LC12 since it was able to produce the closest CLA concentration to Limosilactobacillus reuteri ATCC 55739 (positive control). Thus, these strains can be used as starter cultures for designing promising functional foods with beneficial claims associated to the CLA content in the food matrix or produced after consumed.

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Lactic acid bacteria isolated from fish gut produce conjugated linoleic acid without the addition of exogenous substrate

Cited by 13 publications

References 33 publications

Probiotic Properties of Lactic Acid Bacteria with High Conjugated Linoleic Acid Converting Activity Isolated from Jeot-Gal, High-Salt Fermented Seafood

Probiotic Properties of Lactic Acid Bacteria with High Conjugated Linoleic Acid Converting Activity Isolated from Jeot-Gal, High-Salt Fermented Seafood

Marine Lactobacillus pentosus H16 protects Artemia franciscana from Vibrio alginolyticus pathogenic effects

Screening of lactobacilli strains isolated from artisanal Poro de Tabasco cheese for their ability to biosynthesise conjugated linoleic acid under simulated gastrointestinal conditions

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