Studies on Oxidation Products Derived from Methyl Linoleate and Their Toxicities for Mice and Chick Embryos

Tsuchida, Masako; Miura, Toshiyuki; Muto, Takeshi; Miyaki, Komei

doi:10.5650/jos1956.22.259

Cited by 2 publications

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“…Moreover, the observation that the bacterial resistance to lipids may be related to the lipid-degrading ability suggest that the original lipids (LA or LAHPO) rather than secondary products have an antibacterial influence although some of the secondary products have been reported to be more toxic lipid hydroperoxides (23). The amount of secondary products and their antibacterial effects, however, were not determined in the present study, which remains to be studied in the future.…”

Section: Discussionmentioning

confidence: 65%

“…Much higher degradation abilities were observed in the live bacterial cells than the heat-killed cells of B. adolescentis, C. perfringens, and E. coli, suggesting that they can enzymatically degrade LAHPO in vitro. Polyunsaturated fatty acids autoxidize under the influence of ultraviolet light and oxygen, and lipid hydroperoxides are formed as primary oxidation products (23). This is a fat deterioration found in fat and fatty food products during storage.…”

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confidence: 99%

“…This is a fat deterioration found in fat and fatty food products during storage. Lipid hydroperoxides (ROOH) are believed to be toxic and to autodegrade through chain reactions with the formation of free radicals and the so-called secondary degradation products in not only the food but also the gut (8,13,22,23). They are considered to have a variety of biological effects that are ascribed to free radical reactions in tissues.…”

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confidence: 99%

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Antibacterial Activity and Bacterial Degradation of Linoleic Acid Hydroperoxide

Tsuchida

Morishita

1995

Bifidobacteria Microflora

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A comparative study was conducted on the antibacterial activities of linoleic acid hydroperoxide (LAHPO) and linoleic acid (LA) against the intestinal bacteria including 35 strains, and the representative species were examined for lipid degradation activity. Enterobacterial species (Escherichia coli, Proteus mirabilis, Citrobacter sp. and Enterobacter sp.), Lactobacillus species (acidophilus, casei and plantarum), and Enterococcus faecalis generally showed the same levels in susceptibility to LA and LAHPO. Bacteroides species (distasonis, vulgatus and thetaiotaomicron) and Clostridium ramosum were highly resistant against LA but not LAHPO. Staphylococcus species (aureus and epidermidis), Lactobacillus species (salivarius and fermentum) and the Grampositive anaerobic bacteria including Clostridium perfringens, Bifidobacterium species (bifidum, infantis, adolescentis, breve, longum, animalis, pseudolongum and thermophilus), Peptostreptococcus productus, and Eubacterium sp. were more susceptible to LAHPO than were the enterobacterial species and E. faecalis although they were more resistant against LAHPO than LA. Eubacterium aerofaciens was more susceptible to LAHPO, but strikingly susceptible to both lipids compared to the other bacterial strains. Thin layer chromatography showed that C. perfringens degrade LAHPO and C. ramosum degrade LA, which was consistent with the resistance of the corresponding species to the fatty acids. A similar trend in the resistance to and degradation of the fatty acids was found with B. adolescentis and B. infantis. Much higher degradation abilities were observed in the live bacterial cells than the heat-killed cells of B. adolescentis, C. perfringens, and E. coli, suggesting that they can enzymatically degrade LAHPO in vitro.

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Section: Discussionmentioning

confidence: 65%

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