Literature DB >> 23572725

Formation of volatiles and fattyacids of therapeutic importance in the probiotic Lactobacillus plantarum LPcfr adapted to resist GIT conditions.

G Vanaja1, Velitchka Gotcheva, Angel Angelov, Renu Agrawal.   

Abstract

Probiotics are the microorganisms that impart therapeutic effect and promote health by preventing various diseases. In the present work, the volatile compounds were studied in the native isolate Lactobacillus plantarum (LP) and after adaptation to resist gastro intestinal tract (GIT) conditions, which was coded as LPcfr. A number of therapeutically important compounds were present in LPcfr like butanediol (2.5%) and propionic acid (2.8%), which were not found in LP. Hexadecane (3%), butanoic acid (2%), dodecanal (2%), hexanal (7.5%), hexadecanoic acid (4%) and heptanal (6%) were found in higher concentrations in LPcfr as compared to the parent strain LP. Production of oleic acid (LP-19.2%; LPcfr -33.5%), known for reducing blood cholesterol and linoleic acid (LPcfr 2.3%), and a conjugated fatty acid known as a novel beneficial functional lipid was noticed. Linoleic acid was absent in LP. These important fatty acids were found in larger quantities in the probiotic adapted culture strain LPcfr as compared to the parent strain LP.

Entities:  

Keywords:  Fattyacids; Lactobacillus plantarum; Volatiles

Year:  2010        PMID: 23572725      PMCID: PMC3551077          DOI: 10.1007/s13197-010-0110-5

Source DB:  PubMed          Journal:  J Food Sci Technol        ISSN: 0022-1155            Impact factor:   2.701


  12 in total

1.  Metabolite profiles of lactic acid bacteria in grass silage.

Authors:  Anders Broberg; Karin Jacobsson; Katrin Ström; Johan Schnürer
Journal:  Appl Environ Microbiol       Date:  2007-07-06       Impact factor: 4.792

2.  Antagonistic activity exerted in vitro and in vivo by Lactobacillus casei (strain GG) against Salmonella typhimurium C5 infection.

Authors:  S Hudault; V Liévin; M F Bernet-Camard; A L Servin
Journal:  Appl Environ Microbiol       Date:  1997-02       Impact factor: 4.792

Review 3.  Production of conjugated fatty acids by lactic acid bacteria.

Authors:  Jun Ogawa; Shigenobu Kishino; Akinori Ando; Satoshi Sugimoto; Kousuke Mihara; Sakayu Shimizu
Journal:  J Biosci Bioeng       Date:  2005-10       Impact factor: 2.894

Review 4.  Probiotic spectra of lactic acid bacteria (LAB).

Authors:  A S Naidu; W R Bidlack; R A Clemens
Journal:  Crit Rev Food Sci Nutr       Date:  1999-01       Impact factor: 11.176

5.  Production of free conjugated linoleic acid by Lactobacillus acidophilus and Lactobacillus casei of human intestinal origin.

Authors:  L Alonso; E P Cuesta; S E Gilliland
Journal:  J Dairy Sci       Date:  2003-06       Impact factor: 4.034

6.  Lactobacillus plantarum MiLAB 393 produces the antifungal cyclic dipeptides cyclo(L-Phe-L-Pro) and cyclo(L-Phe-trans-4-OH-L-Pro) and 3-phenyllactic acid.

Authors:  Katrin Ström; Jörgen Sjögren; Anders Broberg; Johan Schnürer
Journal:  Appl Environ Microbiol       Date:  2002-09       Impact factor: 4.792

7.  Antifungal 3-hydroxy fatty acids from Lactobacillus plantarum MiLAB 14.

Authors:  Jörgen Sjögren; Jesper Magnusson; Anders Broberg; Johan Schnürer; Lennart Kenne
Journal:  Appl Environ Microbiol       Date:  2003-12       Impact factor: 4.792

8.  Free fatty acid accumulation by mesophilic lactic acid bacteria in cold-stored milk.

Authors:  Hayri Coşkun; Eda Ondül
Journal:  J Microbiol       Date:  2004-06       Impact factor: 3.422

9.  Preliminary characterization of wild lactic acid bacteria and their abilities to produce flavour compounds in ripened model cheese system.

Authors:  C L Randazzo; S De Luca; A Todaro; C Restuccia; C M Lanza; G Spagna; C Caggia
Journal:  J Appl Microbiol       Date:  2007-08       Impact factor: 3.772

10.  Nutritional advantages of probiotics and prebiotics.

Authors:  P Marteau; M C Boutron-Ruault
Journal:  Br J Nutr       Date:  2002-05       Impact factor: 3.718

View more
  5 in total

1.  Effect of inulin on the physicochemical properties, flow behavior and probiotic survival of frozen yogurt.

Authors:  Rahil Rezaei; Morteza Khomeiri; Mehran Aalami; Mahdi Kashaninejad
Journal:  J Food Sci Technol       Date:  2012-06-14       Impact factor: 2.701

Review 2.  Probiotics: a Promising Generation of Heavy Metal Detoxification.

Authors:  Rehab M Abdel-Megeed
Journal:  Biol Trace Elem Res       Date:  2020-08-21       Impact factor: 3.738

3.  Synbiotic yogurt-ice cream produced via incorporation of microencapsulated lactobacillus acidophilus (la-5) and fructooligosaccharide.

Authors:  Abbas Ahmadi; Elnaz Milani; Ashkan Madadlou; Seyed Ali Mortazavi; Reza Rezaei Mokarram; Davoud Salarbashi
Journal:  J Food Sci Technol       Date:  2012-03-21       Impact factor: 2.701

4.  Antioxidative potential of folate producing probiotic Lactobacillus helveticus CD6.

Authors:  Jayesh Jagannath Ahire; Narendra Uttamrao Mokashe; Hemant Jagatrao Patil; Bhushan Liladhar Chaudhari
Journal:  J Food Sci Technol       Date:  2011-02-14       Impact factor: 2.701

5.  Development of cereal-based functional food using cereal-mix substrate fermented with probiotic strain - Pichia kudriavzevii OG32.

Authors:  Omotade R Ogunremi; Renu Agrawal; Abiodun I Sanni
Journal:  Food Sci Nutr       Date:  2015-04-30       Impact factor: 2.863

  5 in total

北京卡尤迪生物科技股份有限公司 © 2022-2023.