AIMS: To evaluate strains of Lactobacilli, Bifidobacteria and Streptococci for their ability to produce conjugated linoleic acid (CLA) from free linoleic acid (LA). METHODS AND RESULTS: Eight dairy bacteria tolerant to LA were grown in MRS broth containing LA (200 microg ml(-1)) and CLA was assessed. Seven bacteria were able to form CLA after 24 h of incubation, varying percentage conversion between 17% and 36%. Lactobacillus casei, Lactobacillus rhamnosus, Bifidobacterium bifidum and Streptococcus thermophilus showed the highest LA conversion and were inoculated into buffalo milk supplemented with different concentration of LA. The production of CLA at 200 microg ml(-1) of LA was two- or threefold in milk than MRS broth. All evaluated strains were able to produce CLA from high LA levels (1000 microg ml(-1)). CONCLUSIONS: The most tolerant strain to LA was Lact. casei. Lacttobacillus rhamnosus produced the maximum level of CLA at high LA concentrations (800 microg ml(-1)). The selected bacteria may be considered as adjunct cultures to be included on dairy fermented products manufacture. Low concentration of LA must be added to the medium to enhance CLA formation. SIGNIFICANCE AND IMPACT OF THE STUDY: The production of CLA by strains using milks from regional farms as medium offer a possible mechanism to enhance this beneficial compound in dairy products and those the possibility to develop functional foods.
AIMS: To evaluate strains of Lactobacilli, Bifidobacteria and Streptococci for their ability to produce conjugated linoleic acid (CLA) from free linoleic acid (LA). METHODS AND RESULTS: Eight dairy bacteria tolerant to LA were grown in MRS broth containing LA (200 microg ml(-1)) and CLA was assessed. Seven bacteria were able to form CLA after 24 h of incubation, varying percentage conversion between 17% and 36%. Lactobacillus casei, Lactobacillus rhamnosus, Bifidobacterium bifidum and Streptococcus thermophilus showed the highest LA conversion and were inoculated into buffalo milk supplemented with different concentration of LA. The production of CLA at 200 microg ml(-1) of LA was two- or threefold in milk than MRS broth. All evaluated strains were able to produce CLA from high LA levels (1000 microg ml(-1)). CONCLUSIONS: The most tolerant strain to LA was Lact. casei. Lacttobacillus rhamnosus produced the maximum level of CLA at high LA concentrations (800 microg ml(-1)). The selected bacteria may be considered as adjunct cultures to be included on dairy fermented products manufacture. Low concentration of LA must be added to the medium to enhance CLA formation. SIGNIFICANCE AND IMPACT OF THE STUDY: The production of CLA by strains using milks from regional farms as medium offer a possible mechanism to enhance this beneficial compound in dairy products and those the possibility to develop functional foods.
Authors: María Antonia Villar-Tajadura; Luis Miguel Rodríguez-Alcalá; Virginia Martín; Aránzazu Gómez de Segura; Juan Miguel Rodríguez; Teresa Requena; Javier Fontecha Journal: Biomed Res Int Date: 2014-07-06 Impact factor: 3.411
Authors: Daniel M Linares; Carolina Gómez; Erica Renes; José M Fresno; María E Tornadijo; R P Ross; Catherine Stanton Journal: Front Microbiol Date: 2017-05-18 Impact factor: 5.640
Authors: Gabriela Christina Kuhl; Ricardo Ruiz Mazzon; Brenda Lee Simas Porto; Tâmela Zamboni Madaloz; Guilherme Razzera; Daniel De Oliveira Patricio; Kevin Linehan; Grace Ahern; Harsh Mathur; Paul Ross; Catherine Stanton; Juliano De Dea Lindner Journal: Microbiol Spectr Date: 2021-10-13
Authors: Alice Senizza; Maria Luisa Callegari; Biancamaria Senizza; Andrea Minuti; Gabriele Rocchetti; Lorenzo Morelli; Vania Patrone Journal: Microorganisms Date: 2019-12-17