Synthesis of Conjugated Linoleic Acid by Human-Derived Bifidobacterium breve LMC 017: Utilization as a Functional Starter Culture for Milk Fermentation

Abstract

This study was performed to discover bifidobacteria isolated from human intestines that optimally convert linoleic acid (LA) to conjugated linoleic acid (CLA) and to optimize the culture conditions of milk fermentation. One hundred and fifty neonatal bifidobacteria were screened for CLA-producing ability, and Bifidobacterium breve LMC 017 was selected as it showed about 90% conversion of free LA in MRS broth. The selected strain showed resistance at 0.5% LA in microaerophillic conditions. When monolinolein (LA 90%) was used as a substrate for CLA production, the conversion rate was lower compared to free LA, but the growth rate was unaffected during the milk fermentation. There was no significant difference in CLA production between aerobic and anaerobic conditions, and little decline in CLA was shown after the maximal CLA level had been reached. CLA production increased by 80% with 24 h of incubation in milk containing additional skim milk (5%), where the proteins may have facilitated the production of CLA by enhancing the interaction of substrate with the bacteria. CLA production did not decline after 9 h of fermentation and an additional 12 weeks of storage with other commercial starters. This demonstrates the possibility of using this strain as a costarter in the production of CLA-enriched yogurt.

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

“…Barrett et al (2007) tested 18 human feces bifidobacterial strains for CLA biosynthesis with variation (2.60-76.65%) in total CLA production. Chung et al (2008) …”

“…However, a normal diet (36-440 mg/day) is far lower for desired beneficial effects (Nunes and Torres 2010), and human system is totally inefficient to synthesize them de novo (Chung et al 2008).…”

Conjugated Linoleic Acid in Milk and Fermented Milks: Variation and Effects of the Technological Processes

“…The combination of probiotics and yogurt starter cultures led to higher concentrations of CLA than those obtained without probiotic cultures. It has been also found that the addition of monolinolein favors the production of CLA in milks fermented with B. breve LMC 017 (66). Moreover, the fatty acid profile of yogurts fermented with S. thermophilus and L. delbrueckii ssp.…”

“…Studies have shown that strains of B. breve could be used as starter cultures for the development of functional milk products with high concentrations of bioactive lipids such as CLA (61)(62)(63)(64)(65)(66). Conversions of linoleic acid into CLA up to 74% were obtained using three strains of B. breve (ZL12-28, 29M2 and M7-70) isolated from breast milk (62).…”

Conjugated Linoleic and Linolenic Acid Production by Bacteria: Development of Functional Foods

“…So, microorganisms isolated from dairy products, human and animal intestine were demonstrated as CLA-producing bacteria, including lactic acid bacteria (LAB) and bifidobacteria. At the present, Lactobacillus reuteri, Lactobacillus rhamnosus, Lactobacillus plantarum; Lactobacillus brevis, Lactobacillus acidophilus; Lactococcus lactis, Propionibaterium freudenrehichii, Bifidobacterium sp, Streptococcus, among others, were able to form CLA [52][53][54].…”