Production of conjugated dienoic and trienoic fatty acids by lactic acid bacteria and bifidobacteria

Terán, Victoria; Pizarro, Patricia Luna; Zacarías, María Florencia; Vinderola, Gabriel; Medina, Roxana Beatriz; Nieuwenhove, Carina Van

doi:10.1016/j.jff.2015.09.046

Cited by 48 publications

(39 citation statements)

References 36 publications

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“…Similarly, Li et al (2012) assayed the CLA production of 06 lactobacilli by employing different substrates. Recently, Terán et al (2015) examined 64 food-grade lactobacilli for CLA isomers production and revealed that only 04 L. plantarum strains were able to synthesize CLA isomers from LA which is lower than the 03 L. plantarum strains (HIF15, HIF64, HIF128) reported in present study. In another recent study Sosa-Castañeda et al (2015) assessed the CLA production abilities of 13 Lactobacillus strains out of which strain L. fermentum J20 produced more c9, t11 (42.63 ± 0.91 lg/ml) and t10, c12 (8.27 ± 0.64 lg/ml) CLA isomers then reported in present investigation.…”

Section: Cla Isomers Analysis By Gccontrasting

confidence: 64%

Isolation, molecular characterization and screening of indigenous lactobacilli for their abilities to produce bioactive conjugated linoleic acid (CLA)

Dahiya

Puniya

2017

J Food Sci Technol

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Ingestion of conjugated linoleic acid poised many health benefits; however, amount of CLA one can get through generalized diet in is inadequate in exerting the desired benefits. Therefore, presence of CLA producing lactobacilli in dairy fermented foods has a tremendous potential to increase the CLA content. Therefore, present study was focused to isolate and characterize CLA producing lactobacilli from different dairy products and human faeces. Arguably, 283 lactobacilli were isolated from various sources and tested for CLA production. Fiftyseven CLA producing (C20 lg/ml) lactobacilli were selected from screening in de Man, Rogosa and Sharpe (MRS) broth and reconstituted with skim milk (SM), supplemented with 0.5 mg/ml of linoleic acid. Positive strains were classified into-L. plantarum (44%), L. gasseri (30%), L. fermentum (21%) and L. salivarius (5%) species. Nineteen most efficient strains (CLA C25 lg/ml) were further assessed in SM for CLA production. Total 08 strains produced significantly higher CLA in SM than MRS and also produced cis 9, trans 11, trans 10, cis 12 and trans 9, trans 11 isomers. Overall, L. plantarum HIF15 was reported as the best producer of CLA and other 08 lactobacilli may be utilized for the formulation of CLA-enriched functional foods to support these bacteria to synthesize CLA in the human gut.

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Section: Cla Isomers Analysis By Gccontrasting

confidence: 64%

Isolation, molecular characterization and screening of indigenous lactobacilli for their abilities to produce bioactive conjugated linoleic acid (CLA)

Dahiya

Puniya

2017

J Food Sci Technol

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“…The administration of microbial metabolites for the prevention and treatment of aberrant immune response is also gaining importance [106,150]. The market size of probiotics has to the highest degree increased consumer anxiety concerning health-promoting effect of nutraceuticals [38,138,151].…”

Section: Discussionmentioning

confidence: 99%

New Progress Regarding the Use of Lactic Acid Bacteria as Live Delivery Vectors, Treatment of Diseases and Induction of Immune Responses in Different Host Species Focusing on Lactobacillus Species

Shonyela¹,

Wang²,

Yang³

et al. 2017

J Prob Health

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Lactobacillus species are non-spore-forming, Gram-positive bacteria and lactic acid producing bacteria (LAPB) that naturally inhabits the human and animal gastrointestinal and mouth organs. The aim of this review was to evaluate the new progress regarding the use of Lactobacillus species as live delivery vectors, prevention and treatment of pathogenic and metabolic diseases. Lactobacillus strains as probiotics have been extensively studied and have confirmed that they can absolutely improve performance as live delivery vectors, a treatment option of various diseases such as: hemorrhagic cecal coccidiosis in young poultry, Hypertension, avian flu, obesity, diabetes, Derzsy's disease or parvovirus infection, human immunodeficiency virus infections, irritable bowel syndrome, gastrointestinal disorders, Fungal infections, vaginal eubiosis, fish and shellfish species diseases.We give you an idea about that Lactobacillus species have been proficient in preventing and treating both disorders in animal models and some used for clinical trials. We present the most current studies on the use of Lactobacillus strains that had an impact on an effective immune response to a specific antigen because a variety of antigens have been expressed. Therefore Lactobacillus strains can be considered as good candidates because of its potential for diseases treatment and vaccine development as heterologous protein secretion to date.

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“…lactis was tested for growth in a MRS-cysteine medium supplemented with 0.20 -1.00 mg/mL LA. Higher concentrations of LA (0.80 and 1.00 mg/mL) significantly inhibited bacterial growth (Terá n et al, 2015). According to Lin et al (1999) the inhibitory effect of high LA concentrations could be due to an antimicrobial effect of free LA.…”

Section: Influence Of La Concentration On Bacterial Growthmentioning

confidence: 96%

“…Among them, studies have cited variables such as fermentation time and temperature, as well as protein concentration and LA source (Gholami & Khosravi-Darani, 2014;Khosravi, Safari, Khodaiyan, & Gharibzahedi, 2015;Terá n et al, 2015). According to Kim and Liu (2002) a glucose source is more efficient for CLA production than sucrose or lactose supplementation.…”

Section: Introductionmentioning

confidence: 99%

Selection of Lactic Acid Bacteria for the Optimized Production of Sheep’s Milk Yogurt with a High Conjugated Linoleic Acid Content

Kuhl¹,

Gusso²,

Porto³

et al. 2017

JFR

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Thirty-five different lactic acid bacteria (LAB) strains were screened for their conjugated linoleic acid (CLA) isomers (C18:2 cis-9, trans-11 and C18:2 trans-10, cis-12) producing ability from linoleic acid (LA) in sheep's milk. Preliminary experiments revealed that Lactobacillus delbrüeckii ssp. bulgaricus 2230 and Streptococcus thermophilus St 360 among the screened strains had the highest CLA-producing ability. This two strains were assayed in an 11-run fractional factorial design to investigate the effect of four variables included glucose, powdered sheep milk, LA and inoculum ratio on CLA production in a sheep's milk yogurt. The optimum conditions for producing the highest levels of CLA (42.86%) were obtained by adding 10.00 mg/mL of glucose, 30.00 mg/mL of powdered sheep milk, 0.90 mg/mL of LA and a 1:2 (St:Lb) ratio of bacterial strains in the inoculum. This CLA-rich sheep's milk yogurt could be an important supplementary food source for increasing the CLA in the human diet.

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Production of conjugated dienoic and trienoic fatty acids by lactic acid bacteria and bifidobacteria

Cited by 48 publications

References 36 publications

Isolation, molecular characterization and screening of indigenous lactobacilli for their abilities to produce bioactive conjugated linoleic acid (CLA)

Isolation, molecular characterization and screening of indigenous lactobacilli for their abilities to produce bioactive conjugated linoleic acid (CLA)

New Progress Regarding the Use of Lactic Acid Bacteria as Live Delivery Vectors, Treatment of Diseases and Induction of Immune Responses in Different Host Species Focusing on Lactobacillus Species

Selection of Lactic Acid Bacteria for the Optimized Production of Sheep’s Milk Yogurt with a High Conjugated Linoleic Acid Content

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