Production of conjugated linoleic acid by lactic acid bacteria; important factors and optimum conditions

Nasrollahzadeh, Ahmad; Mollaei Tavani, Samaneh; Arjeh, Edris; Jafari, Seid Mahdi

doi:10.1016/j.fochx.2023.100942

Cited by 13 publications

(10 citation statements)

References 107 publications

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“…All of the above studies confirm that the ability to produce CLA depends on a more strainspecific factor [40]. Moreover, although there is a general prevalence of CLA1, there is a high variability between the various strains regarding the amounts of the various isomers produced.…”

Section: In Vitro Cla Production By L Plantarumsupporting

confidence: 57%

“…The ability to synthesize CLA not only differs among different bacterial species, but also between different strains belonging to the same species [39,81,82,84,95]. In addition, CLA production can be affected by several factors, such as added LA concentration, pH, temperature, and fermentation time [40,41,82,96]. In this context, for each individual bacterial strain, optimization and standardization of fermentation conditions are necessary to maximize the production of CLA isomers.…”

Section: In Vitro Cla Production By L Plantarummentioning

confidence: 99%

“…Castor, sunflower, safflower, and sesame oils are the most common vegetable oils used as a microbial substrate for CLA production [40]. LAB can produce CLA from ricinoleic acid (RA; 12hydroxy-cis-9-octadecaenoic acid 18:1) by direct conversion of RA into CLA by dehydration or by transformation of RA to LA followed by isomerization of LA to CLA [138].…”

Section: Cla Production From Vegetable Oils By L Plantarummentioning

confidence: 99%

“…The amount of CLA in food can be increased by using various enzymatic, chemical and biological methods [35]. The most environmentally friendly method for CLA synthesis is based on microbial biosynthesis [31,38], and many lactic acid bacteria (LAB) demonstrate the ability to produce CLA isomers from LA [39][40][41].…”

Section: Introductionmentioning

confidence: 99%

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Production of Conjugated Linoleic Acid (CLA) by <em>Lactiplantibacillus plantarum</em>: A Review With Emphasis on Fermented Foods

Iorizzo,

Di Martino,

Letizia

et al. 2024

Preprint

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The term Conjugated Linoleic Acid (CLA) refers generically to a class of positional and geometric conjugated dienoic isomers of linoleic acid. Among the isomers of linoleic acid cis9, trans11-CLA (c9, t11-CLA) and trans10, cis12-CLA (t10, c12-CLA) are found to be bio-logically active isomers, and they occur naturally in milk, dairy products and meat from ruminants. In addition, some vegetables and some sea-foods have also been reported to contain CLA. Although the CLA levels in these natural sources are insufficient to confer the essential health benefits, anti-carcinogenic or anti-cancer effects are of current interest. In the rumen, CLA is an intermediate of isomerization and the biohydrogenation process of linoleic acid to stearic acid conducted by ruminal microorganisms. In addition to rumen bacteria, some other bacteria, such as Propionibacterium, Bifidobacterium and some lactic acid bacteria (LAB) are also capable of producing CLA. In this regard, Lactiplantibacillus plantarum (formerly Lactobacillus plantarum) has demon-strated the ability to produce CLA isomers from linoleic acid by multiple enzymatic activi-ties, including hydration, dehydration, and isomerization. L. plantarum is one of the most versatile species of LAB and the bacterium is widely used in the food industry as a micro-bial food culture. The studies reviewed in this article reveal how, in the production of some fermented foods, the use of appropriate strains of L. plantarum, as a starter or additional culture, can be considered a critical factor in the design of new CLA-enriched functional foods.

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Section: In Vitro Cla Production By L Plantarumsupporting

confidence: 57%

Section: In Vitro Cla Production By L Plantarummentioning

confidence: 99%

Section: Cla Production From Vegetable Oils By L Plantarummentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Production of Conjugated Linoleic Acid (CLA) by <em>Lactiplantibacillus plantarum</em>: A Review With Emphasis on Fermented Foods

Iorizzo,

Di Martino,

Letizia

et al. 2024

Preprint

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“…Vaccenic acid 18 and ricinoleic acid are precursors for production of conjugated linoleic acid (CLA); they are hydrogenated by bacterial action. Besides, protein hydrolysis is necessary due to peptides and amino acids released acting as hydrogen donors . CLA-producing bacteria reported include Lactobacillus (L.…”

Section: Production Of Bioactive Compoundsmentioning

confidence: 99%

Insights into Health-Promoting Components in Cheese beyond Bioactive Peptides

Santiago-López,

García-Romo,

Hernández-Mendoza

et al. 2024

ACS Food Sci. Technol.

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Despite cheeses being the most consumed dairy products in the world, only some of them have been fully characterized. Overall, it has been documented that upon the fermentation and/or aging process of cheese, different healthpromoting components are formed, with bioactive peptides with antioxidant, antihypertensive, antimicrobial, opioid, anticarcinogenic, and zinc-binding properties being the most reported. However, in addition to these key food components, other bioactive compounds such as exopolysaccharides, vitamins, amino acids, gamma-aminobutyric acid, and polyunsaturated fatty acids have also been described, which may provide additional health properties. In this sense, the use of bioinformatics tools has allowed the virtual screening of such compounds as possible therapeutic candidates prior to in vitro and in vivo experiments. Hence, this document aimed to present an overview on promising health-promoting compounds in cheese beyond bioactive peptides, as well as the bioinformatic approaches used in their identification and prediction of their target and signaling pathways.

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