M Macouzet1, B H Lee, N Robert. 1. Food Research and Development Centre, Agriculture and Agri-Food Canada, Saint-Hyacinthe, QC, Canada.
Abstract
AIMS: To study the ability of the probiotic culture Lactobacillus acidophilus La-5 to produce conjugated linoleic acid (CLA), which is a potent anti-carcinogenic agent. METHODS AND RESULTS: The conversion of linoleic acid to CLA was studied both by fermentation in a synthetic medium and by incubation of washed cells. Accumulation of CLA was monitored by gas chromatography analysis of the biomass and supernatants. While the fermentation conditions applied may not be optimal to observe CLA production in growing La-5 cells, the total CLA surpassed 50% of the original content in the washed cells after 48 h under both aerobic and micro-aerobic conditions. The restriction of oxygen did not increase the yield, but favoured the formation of trans, trans isomers. CONCLUSIONS: The capability of L. acidophilus La-5 to produce CLA is not dependant on the presence of milk fat or anaerobic conditions. Regulation of CLA production in this strain needs to be further investigated to exploit the CLA potential in fermented foods. SIGNIFICANCE AND IMPACT OF THE STUDY: Knowledge gained through the conditions on the accumulation of CLA would provide further insight into the fermentation of probiotic dairy products. The capacity of the nongrowing cells to produce CLA is also of great relevance for the emerging nonfermented probiotic foods.
AIMS: To study the ability of the probiotic culture Lactobacillus acidophilus La-5 to produce conjugated linoleic acid (CLA), which is a potent anti-carcinogenic agent. METHODS AND RESULTS: The conversion of linoleic acid to CLA was studied both by fermentation in a synthetic medium and by incubation of washed cells. Accumulation of CLA was monitored by gas chromatography analysis of the biomass and supernatants. While the fermentation conditions applied may not be optimal to observe CLA production in growing La-5 cells, the total CLA surpassed 50% of the original content in the washed cells after 48 h under both aerobic and micro-aerobic conditions. The restriction of oxygen did not increase the yield, but favoured the formation of trans, trans isomers. CONCLUSIONS: The capability of L. acidophilus La-5 to produce CLA is not dependant on the presence of milk fat or anaerobic conditions. Regulation of CLA production in this strain needs to be further investigated to exploit the CLA potential in fermented foods. SIGNIFICANCE AND IMPACT OF THE STUDY: Knowledge gained through the conditions on the accumulation of CLA would provide further insight into the fermentation of probiotic dairy products. The capacity of the nongrowing cells to produce CLA is also of great relevance for the emerging nonfermented probiotic foods.
Authors: Ralf Jäger; Alex E Mohr; Katie C Carpenter; Chad M Kerksick; Martin Purpura; Adel Moussa; Jeremy R Townsend; Manfred Lamprecht; Nicholas P West; Katherine Black; Michael Gleeson; David B Pyne; Shawn D Wells; Shawn M Arent; Abbie E Smith-Ryan; Richard B Kreider; Bill I Campbell; Laurent Bannock; Jonathan Scheiman; Craig J Wissent; Marco Pane; Douglas S Kalman; Jamie N Pugh; Jessica A Ter Haar; Jose Antonio Journal: J Int Soc Sports Nutr Date: 2019-12-21 Impact factor: 5.150