Utilization of Monolinolein as a Substrate for Conjugated Linoleic Acid Production by <i>Bifidobacterium breve</i> LMC 520 of Human Neonatal Origin

Choi, Na-Young; Park, Hui Gyu; Kim, Young Jun; Kim, In Hwan; Kang, Hye Soon; Yoon, Chil Suk; Yoon, Ho Geun; Park, Su‐il; Lee, Jae Woo; Chung, Soo Hyun

doi:10.1021/jf801597t

Cited by 17 publications

(20 citation statements)

References 24 publications

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“…7 In our previous study, we found that this bacterium had very specific activity in the isomerization of LA. The objectives of this study were to identify the structure of CLnA isomer produced by B. breve LMC 520 and to optimize CLnA production from α-LNA in a comparison to CLA production by the same microorganism.…”

Section: ■ Introductionmentioning

confidence: 83%

Production of a Conjugated Fatty Acid by Bifidobacterium breve LMC520 from α-Linolenic Acid: Conjugated Linolenic Acid (CLnA)

Park

Cho

Song

et al. 2012

J. Agric. Food Chem.

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This study was performed to characterize natural CLnA isomer production by Bifidobacterium breve LMC520 of human origin in comparison to conjugated linoleic acid (CLA) production. B. breve LMC520 was found to be highly active in terms of CLnA production, of which the major portion was identified as cis-9,trans-11,cis-15 CLnA isomer by GC-MS and NMR analysis. B. breve LMC520 was incubated for 48 h using MRS medium (containing 0.05% L-cysteine · HCl) under different environmental conditions such as atmosphere, pH, and substrate concentration. The high conversion rate of α-linolenic acid (α-LNA) to CLnA (99%) was retained up to 2 mM α-LNA, and the production was proportionally increased nearly 7-fold with 8 mM by the 6 h of incubation under anaerobic conditions at a wide range of pH values (between 5 and 9). When α-LNA was compared with linoleic acid (LA) as a substrate for isomerization by B. breve LMC520, the conversion of α-LNA was higher than that of LA. These results demonstrated that specific CLnA isomer could be produced through active bacterial conversion at an optimized condition. Because many conjugated octadecatrienoic acids in nature are shown to play many positive roles, the noble isomer found in this study has potential as a functional source.

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Section: ■ Introductionmentioning

confidence: 83%

Production of a Conjugated Fatty Acid by Bifidobacterium breve LMC520 from α-Linolenic Acid: Conjugated Linolenic Acid (CLnA)

Park

Cho

Song

et al. 2012

J. Agric. Food Chem.

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“…23 Among the 150 screened bifidobacteria from human intestines, only 9 strains showed the capacity to produce CLA. The GC method was also used by Kishino et al in screening of CLA-producing strains.…”

Section: ■ Materials and Methodsmentioning

confidence: 99%

Method for Screening of Bacterial Strains Biosynthesizing Specific Conjugated Linoleic Acid Isomers

Liu

Chen

2012

J. Agric. Food Chem.

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A simple and accurate method for screening of bacterial strains with the ability to convert free linoleic acid into specific conjugated linoleic acid (CLA) isomers has been developed by combining the ultraviolet spectral scan and capillary electrophoresis analysis. The ultraviolet spectral scan was carried out for preliminary screening of bacterial strains with the capacity to biosynthesize CLA, and the absorption peak at 228-235 nm was used for assessing the possible production of CLA by bacteria. The capillary electrophoresis analysis was used as the follow-up confirmation to definitively conclude CLA production and the composition of CLA isomers. Linoleic acid at the concentration of 25 μg/mL, which showed little inhibitory effect on the growth of bacteria, was used for initial screening of CLA-producing strains. The strains with the ability to produce specific CLA isomers can be selected quickly from a large number of bacteria by this high-throughput method.

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“…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).…”

Section: Fermentationmentioning

confidence: 99%

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

Gutiérrez

2016

Vitae

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Background: Conjugated linoleic acid (CLA) is a generic term used to describe a group of geometric and positional isomers of linoleic acid with a conjugated double bond system. CLA-isomers have been widely studied because of their important biological activity and their protective effects against several diseases, such as obesity, atherosclerosis, chronic inflammatory diseases, and cancer. Consequently, these biomolecules have attracted much attention from the dairy industry, since they are naturally found in ruminants' milk, and because the development of CLA-enriched dairy foods can be a good economic opportunity given the growth of the functional foods market, in which the dairy industry plays an important role. Objectives: This work presents a comprehensive review of the following aspects: (i) The synthesis and concentration of the CLA-isomers in milk, and the main strategies employed to increase their content in a natural manner; (ii) The influence of the main technological treatments applied to milk on the concentration of CLA-isomers; and (iii) The effects of milk fermentation on the content of CLA-isomers, and the challenges of this technological process, which has been though as a promissory alternative to naturally increase the content of CLA in fermented dairy products. Methods: Information available in various databases was reviewed. A total of 103 articles were selected on the basis of their relevance and scientific-technical quality. Results: The CLA concentration in cows' milk normally ranges between 2 and 37 mg/g fat, and is mainly affected by the dietary regime offered to the animals. From the total CLA-isomers, rumenic acid represents between 75 and 90%. The technological processes normally applied to milk (thermal processing, high pressure processing, and fermentation) might cause slight changes on the CLA concentration, but the mechanisms causing these changes have not been still established. The increase in CLA concentration by milk fermentation is strain-dependent, because of the different linoleate isomerase activity of the species. . Conclusions: Although several studies have reported increases in the concentration of CLA in milk and fermented milks in a natural manner, they are fairly moderate, and the obtained levels of CLA are significantly lower than those recommended to achieve therapeutic effects.

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Utilization of Monolinolein as a Substrate for Conjugated Linoleic Acid Production by Bifidobacterium breve LMC 520 of Human Neonatal Origin

Cited by 17 publications

References 24 publications

Production of a Conjugated Fatty Acid by Bifidobacterium breve LMC520 from α-Linolenic Acid: Conjugated Linolenic Acid (CLnA)

Production of a Conjugated Fatty Acid by Bifidobacterium breve LMC520 from α-Linolenic Acid: Conjugated Linolenic Acid (CLnA)

Method for Screening of Bacterial Strains Biosynthesizing Specific Conjugated Linoleic Acid Isomers

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

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