Production of conjugated fatty acids by lactic acid bacteria

Ogawa, Jun; Kishino, Shigenobu; Ando, Akinori; Sugimoto, Satoshi; Mihara, Kousuke; Shimizu, Sakayu

doi:10.1263/jbb.100.355

Cited by 258 publications

(228 citation statements)

References 31 publications

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“…It is possible that this may also hold true for bacteria in the human intestine. The CLA isomers formed by human intestinal bacteria contrast even more with those produced during LA metabolism by Lactobacillus plantarum and related species, where trans-9,trans-11-CLA is often the most abundant isomer formed (Ogawa et al, 2001(Ogawa et al, , 2005. P. acnes, by contrast, produces only trans-10,cis-12 CLA (Liavonchanka et al, 2006).…”

Section: Fatty Acid Biohydrogenation By Human Gut Bacteriamentioning

confidence: 95%

“…CLA could be formed by a direct isomerization (Liavonchanka et al, 2006), a hydration/dehydration mechanism (Ogawa et al, 2001(Ogawa et al, , 2005, or a hydrogen-abstraction mechanism involving a radical intermediate . From the data presented here and from elsewhere (Liavonchanka et al, 2006;Wallace et al, 2007), it seems clear that 10,12 CLA isomers are formed by an isomerase mechanism that does not involve proton exchange with water.…”

Section: Fatty Acid Biohydrogenation By Human Gut Bacteriamentioning

confidence: 99%

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Mechanism of conjugated linoleic acid and vaccenic acid formation in human faecal suspensions and pure cultures of intestinal bacteria

McIntosh¹,

Shingfield

Devillard³

et al. 2009

Microbiology

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Faecal bacteria from four human donors and six species of human intestinal bacteria known to metabolize linoleic acid (LA) were incubated with LA in deuterium oxide-enriched medium to investigate the mechanisms of conjugated linoleic acid (CLA) and vaccenic acid (VA) formation. The main CLA products in faecal suspensions, rumenic acid (cis-9,trans-11-CLA; RA) and trans-9,trans-11-CLA, were labelled at C-13, as were other 9,11 geometric isomers. Traces of trans-10,cis-12-CLA formed were labelled to a much lower extent. In pure culture, Bifidobacterium breve NCFB 2258 formed labelled RA and trans-9,trans-11-CLA, while Butyrivibrio fibrisolvens 16.4, Roseburia hominis A2-183 T , Roseburia inulinivorans A2-192 T and Ruminococcus obeumlike strain A2-162 converted LA to VA, labelled in a manner indicating that VA was formed via C-13-labelled RA. Propionibacterium freudenreichii subsp. shermanii DSM 4902 T , a possible probiotic, formed mainly RA with smaller amounts of trans-10,cis-12-CLA and trans-9,trans-11-CLA, labelled the same as in the mixed microbiota. Ricinoleic acid (12-OH-cis-9-18 : 1) did not form CLA in the mixed microbiota, in contrast to CLA formation described for Lactobacillus plantarum. These results were similar to those reported for the mixed microbiota of the rumen. Thus, although the bacterial genera and species responsible for biohydrogenation in the rumen and the human intestine differ, and a second route of RA formation via a 10-OH-18 : 1 is present in the intestine, the overall labelling patterns of different CLA isomers formation are common to both gut ecosystems. A hydrogen-abstraction enzymic mechanism is proposed that may explain the role of a 10-OH-18 : 1 intermediate in 9,11-CLA formation in pure and mixed cultures.

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Section: Fatty Acid Biohydrogenation By Human Gut Bacteriamentioning

confidence: 95%

Section: Fatty Acid Biohydrogenation By Human Gut Bacteriamentioning

confidence: 99%

Mechanism of conjugated linoleic acid and vaccenic acid formation in human faecal suspensions and pure cultures of intestinal bacteria

McIntosh¹,

Shingfield

Devillard³

et al. 2009

Microbiology

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“…In our previous study, 10-hydroxy-cis-12-octadecenoic acid was detected as an intermediate when L. plantarum AKU 1009a produced CLA from linoleic acid. 22 was used as substrate, cell-free extracts produced 0.86 mg/mL of CLA mixture (0.68 mg/mL of CLA1 and 0.18 mg/mL of CLA2) and 0.21 mg/mL of linoleic acid (Table 1B). The US fraction produced small amounts of CLA and linoleic acid (Table 1B).…”

Section: Cla Productivity Of Enzyme Fractionsmentioning

confidence: 99%

Linoleic Acid Isomerase inLactobacillus plantarumAKU1009a Proved to Be a Multi-Component Enzyme System Requiring Oxidoreduction Cofactors

Kishino¹,

Ogawa²,

Yokozeki³

et al. 2011

Bioscience, Biotechnology, and Biochemistry

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“…Rosberg-Cody et al [70] tested bifidobacteria isolated from faecal material of 24 neonates for their ability to Table I. CLA production by microorganisms (adapted and updated from [57] …”

Section: Bifidobacteriamentioning

confidence: 99%

Influence of processing on the fatty acid composition and the content of conjugated linoleic acid in organic and conventional dairy products - a review

Bisig

Eberhard

Collomb

et al. 2007

Lait

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-An overview of the present knowledge on the influences of dairy processing and storage on the content of conjugated linoleic acids (CLA) and to possible differences between organic and standard products is given. In organic dairy products CLA was reported to be from not significantly up to 135% higher. Newer studies on the effect of heating steps show no changes in CLA content or isomer profiles, with the exception of microwaving, where CLA was decreased by up to 53%. In commercial dairy products no effects of fermentation on CLA content were observed. Recent studies on cheese showed no changes in the CLA content during manufacturing or ripening. CLA content was stable during butter-making out of CLA-enriched milk. In several more recent investigations with probiotic bacteria (lactic acid bacteria such as Lactobacillus rhamnosus or Lactobacillus acidophilus, and propionibacteria and bifidobacteria such as B. breve and B. dentium) or other strains of these bacteria groups on a laboratory scale, an increase in CLA could be observed under the condition that free linoleic acid (LA) was available in the culture medium. Conversion rates reached up to 87% with Propionibacteria freudenreichii ssp. shermanii. In cultivated form, B. breve reached a comparably high concentration of 398 mg CLA·L -1 broth. Especially high concentrations of up to 40 g CLA·L -1 broth could be produced with resting cells of Lactobacillus plantarum and Lb. acidophilus or with immobilised cells of Lb. delbrueckii ssp. bulgaricus. CLA formation in yoghurt could be observed under the condition that free LA was added. After 14 days of storage the increase was 77%. Specific procedures allow one to increase the content of CLA in a fraction. These procedures are dry fractionation (63% increase), fractionation using supercritical carbon dioxide (89% increase) and crystallisation (concentration 2.5 times). Numerous studies on the shelf-life stability of CLA-enriched dairy products showed no significant differences in flavour quality parameters. conjugated linoleic acid / dairy product / processing / shelf-life stability / organic product 共轭亚油酸 / 乳制品 / 加工 / 货架稳定性 / 有机的Résumé -Influence de la fabrication sur la composition des acides gras et la concentration en acides linoléiques conjugués dans des produits laitiers biologiques et standards. La présente étude donne une vue d'ensemble des connaissances concernant l'influence de la fabrication et du stockage des produits laitiers sur la concentration en acides linoléiques conjugués (CLA) et les différences possibles entre les produits biologiques et les produits standards. Dans les produits laitiers bio, il est reporté que la concentration en CLA est plus élevée dans des proportions allant de non significatif à 135 %. Il ressort de nouvelles études conduites sur l'effet du chauffage que celui-ci n'entraîne aucune modification au niveau de la concentration en CLA ou de la répartition des isomères, à l'exception du chauffage par micro-onde avec lequel la concentration en CLA pouvait être inférieure ...

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Production of conjugated fatty acids by lactic acid bacteria

Cited by 258 publications

References 31 publications

Mechanism of conjugated linoleic acid and vaccenic acid formation in human faecal suspensions and pure cultures of intestinal bacteria

Mechanism of conjugated linoleic acid and vaccenic acid formation in human faecal suspensions and pure cultures of intestinal bacteria

Linoleic Acid Isomerase inLactobacillus plantarumAKU1009a Proved to Be a Multi-Component Enzyme System Requiring Oxidoreduction Cofactors

Influence of processing on the fatty acid composition and the content of conjugated linoleic acid in organic and conventional dairy products - a review

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