Publications (5) View all
-
Article: Conjugated linoleic and linolenic acid production kinetics by bifidobacteria differ among strains.
[show abstract] [hide abstract]
ABSTRACT: There is great interest in conjugated linoleic acid (CLA) and conjugated linolenic acid (CLNA) isomers because of their supposed health-promoting properties. Therefore, the differences in production kinetics of CLA and CLNA isomers from linoleic acid (LA) and α-linolenic acid (α-LNA), respectively, by bifidobacteria were investigated. Laboratory fermentations, supplemented with LA or α-LNA in the fermentation medium, were performed with Bifidobacterium bifidum LMG 10645, Bifidobacterium breve LMG 11040, B. breve LMG 11084, B. breve LMG 11613, B. breve LMG 13194, and Bifidobacterium pseudolongum subsp. pseudolongum LMG 11595. Conversion of LA and α-LNA to CLA and CLNA isomers, respectively, started immediately upon addition of the substrate fatty acids. During the active growth phase, the c9, t11-CLA isomer and the putative c9, t11, c15-CLNA isomer were formed. Further fermentation resulted in a reduction in the concentration of c9, t11-CLA and c9, t11, c15-CLNA and the subsequent production of the t9, t11-CLA isomer and the putative t9, t11, c15-CLNA isomer, respectively. Modelling of the growth and metabolite data indicated differences in production kinetics among the strains. Some strains displayed a high specific conversion of LA and α-LNA despite poor growth, whereas other strains grew well but displayed lower conversion. Production of specific CLA and CLNA isomers by bifidobacteria holds potential for the production of functional foods and could contribute to their probiotic properties.International journal of food microbiology 02/2012; 155(3):234-40. · 3.01 Impact Factor -
Article: Linoleate isomerase activity occurs in lactic acid bacteria strains and is affected by pH and temperature.
[show abstract] [hide abstract]
ABSTRACT: To investigate the ability of lactic acid bacteria (LAB) to convert linoleic acid (LA) and α-linolenic acid (α-LNA) to conjugated linoleic acid (CLA) and conjugated linolenic acid (CLNA), respectively. To assess pH and temperature influences on CLA and CLNA production by Lactobacillus sakei LMG 13558. A screening of 48 LAB yielded one Lactobacillus curvatus, five Lactobacillus plantarum and four Lact. sakei strains displaying linoleate isomerase (LAI) activity. CLNA conversion percentages varied largely (1-60%). CLA conversion, occurring in three strains, was lower (2-5%). The LAI gene sequences of the ten LAI-positive strains shared 75-99% identity with the LAI gene sequence of a Lact. plantarum AS1.555. At pH 6.2, CLA and CLNA production by Lact. sakei LMG 13558 was higher at 30°C than at 20 and 25°C. At pH 5.5 (30°C) or 37°C (pH 6.2), LA was not converted and α-LNA only slightly converted. LAB show strain-dependent LAI activity. Production of CLA and CLNA is affected by pH and temperature, as shown for Lact. sakei LMG 13558. Several LAB produce CLA and/or CLNA, as shown for Lact. sakei and Lact. curvatus for the first time. These findings offer potential for the manufacturing of fermented functional foods.Journal of Applied Microbiology 06/2011; 111(3):593-606. · 2.34 Impact Factor -
Article: Production of conjugated linoleic acid and conjugated linolenic acid isomers by Bifidobacterium species.
[show abstract] [hide abstract]
ABSTRACT: Conjugated linoleic acid (CLA) and conjugated linolenic acid (CLNA) isomers have attracted great interest because of their potential health benefits. Formation of CLA and CLNA takes place in the rumen during biohydrogenation. Several studies have indicated that certain types of intestinal bacteria, including bifidobacteria, are able to convert linoleic acid (LA) to CLA. The role of intestinal bacteria in the formation of CLNA isomers is largely unknown. In the present study, a screening of 36 different Bifidobacterium strains for their ability to produce CLA and CLNA from free LA and alpha-linolenic acid (LNA), respectively, was performed. The strains were grown in MRS broth, to which LA or LNA (0.5 mg ml(-1)) were added after 7 h of bacterial growth. Cultures were further incubated at 37 degrees C for 72 h. Six strains (four Bifidobacterium breve strains, a Bifidobacterium bifidum strain and a Bifidobacterium pseudolongum strain) were able to produce different CLA and CLNA isomers. Conversion percentages varied from 19.5% to 53.5% for CLA production and from 55.6% to 78.4% for CLNA production among these strains. The CLA isomers produced were further identified with Ag(+)-HPLC. LA was mainly converted to t9t11-CLA and c9t11-CLA. The main CLNA isomers were identified with GC-MS as c9t11c15-CLNA and t9t11c15-CLNA.Applied Microbiology and Biotechnology 08/2010; 87(6):2257-66. · 3.42 Impact Factor -
Article: Conjugated linoleic acid and conjugated linolenic acid production by bifidobacteria.
Communications in agricultural and applied biological sciences 01/2011; 76(1):7-10. -
Article: Microbial production of conjugated linoleic and linolenic acids in fermented foods: Technological bottlenecks
[show abstract] [hide abstract]
ABSTRACT: Several food-grade bacteria are known to produce conjugated linoleic acid (CLA) and conjugated linolenic acid (CLNA) from linoleic acid (LA) and a-linolenic acid (ALA), respectively. Therefore, bifidobacteria and a Lactobacillus sakei strain, able to produce CLA and CLNA in vitro, were applied as starter cultures for the fermentation of milk and meat, respectively. However, for both the fermented milk and meat no increase in CLA and CLNA content was obtained. Although LA and ALA were present in sufficient amounts in milk, their availability as free fatty acids was likely too low. During meat fermentation, the prevailing temperature and pH conditions most probably were the limiting factors for conversion of LA and ALA.European Journal of Lipid Science and Technology 04/2012; 114(4):486-491. · 1.73 Impact Factor
