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Linoleate isomerase activity occurs in lactic acid bacteria strains and is affected by pH and temperature

Lara Gorissen UGent, S Weckx, Bruno Vlaeminck UGent, Katleen Raes UGent, L De Vuyst, Stefaan De Smet UGent and F Leroy (2011) JOURNAL OF APPLIED MICROBIOLOGY. 111(3). p.593-606
abstract
Aims: To investigate the ability of lactic acid bacteria (LAB) to convert linoleic acid (LA) and a-linolenic acid (alpha-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. Methods and Results: 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 degrees C than at 20 and 25 degrees C. At pH 5.5 (30 degrees C) or 37 degrees C (pH 6.2), LA was not converted and a-LNA only slightly converted. Conclusions: LAB show strain-dependent LAI activity. Production of CLA and CLNA is affected by pH and temperature, as shown for Lact. sakei LMG 13558. Significance and Impact of the Study: 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.
Please use this url to cite or link to this publication:
author
organization
year
type
journalArticle (original)
publication status
published
subject
keyword
pH, temperature, linoleate isomerase, Lactobacillus sakei, lactic acid bacteria, CLNA, CLA, MEAT, REUTERI, BIOHYDROGENATION, WASHED CELLS, STARTER CULTURES, BUTYRIVIBRIO-FIBRISOLVENS, LACTOBACILLUS-ACIDOPHILUS, INDUCED OBESE MICE, UNSATURATED FATTY-ACIDS, IN-VITRO
journal title
JOURNAL OF APPLIED MICROBIOLOGY
J. Appl. Microbiol.
volume
111
issue
3
pages
593 - 606
Web of Science type
Article
Web of Science id
000293913500007
JCR category
BIOTECHNOLOGY & APPLIED MICROBIOLOGY
JCR impact factor
2.337 (2011)
JCR rank
71/157 (2011)
JCR quartile
2 (2011)
ISSN
1364-5072
DOI
10.1111/j.1365-2672.2011.05087.x
language
English
UGent publication?
yes
classification
A1
copyright statement
I have transferred the copyright for this publication to the publisher
id
1896070
handle
http://hdl.handle.net/1854/LU-1896070
date created
2011-09-01 09:14:53
date last changed
2011-09-01 14:03:32
@article{1896070,
  abstract     = {Aims: To investigate the ability of lactic acid bacteria (LAB) to convert linoleic acid (LA) and a-linolenic acid (alpha-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. Methods and Results: 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 degrees C than at 20 and 25 degrees C. At pH 5.5 (30 degrees C) or 37 degrees C (pH 6.2), LA was not converted and a-LNA only slightly converted. Conclusions: LAB show strain-dependent LAI activity. Production of CLA and CLNA is affected by pH and temperature, as shown for Lact. sakei LMG 13558. Significance and Impact of the Study: 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.},
  author       = {Gorissen, Lara and Weckx, S and Vlaeminck, Bruno and Raes, Katleen and De Vuyst, L and De Smet, Stefaan and Leroy, F},
  issn         = {1364-5072},
  journal      = {JOURNAL OF APPLIED MICROBIOLOGY},
  keyword      = {pH,temperature,linoleate isomerase,Lactobacillus sakei,lactic acid bacteria,CLNA,CLA,MEAT,REUTERI,BIOHYDROGENATION,WASHED CELLS,STARTER CULTURES,BUTYRIVIBRIO-FIBRISOLVENS,LACTOBACILLUS-ACIDOPHILUS,INDUCED OBESE MICE,UNSATURATED FATTY-ACIDS,IN-VITRO},
  language     = {eng},
  number       = {3},
  pages        = {593--606},
  title        = {Linoleate isomerase activity occurs in lactic acid bacteria strains and is affected by pH and temperature},
  url          = {http://dx.doi.org/10.1111/j.1365-2672.2011.05087.x},
  volume       = {111},
  year         = {2011},
}

Chicago
Gorissen, Lara, S Weckx, Bruno Vlaeminck, Katleen Raes, L De Vuyst, Stefaan De Smet, and F Leroy. 2011. “Linoleate Isomerase Activity Occurs in Lactic Acid Bacteria Strains and Is Affected by pH and Temperature.” Journal of Applied Microbiology 111 (3): 593–606.
APA
Gorissen, L., Weckx, S., Vlaeminck, B., Raes, K., De Vuyst, L., De Smet, S., & Leroy, F. (2011). Linoleate isomerase activity occurs in lactic acid bacteria strains and is affected by pH and temperature. JOURNAL OF APPLIED MICROBIOLOGY, 111(3), 593–606.
Vancouver
1.
Gorissen L, Weckx S, Vlaeminck B, Raes K, De Vuyst L, De Smet S, et al. Linoleate isomerase activity occurs in lactic acid bacteria strains and is affected by pH and temperature. JOURNAL OF APPLIED MICROBIOLOGY. 2011;111(3):593–606.
MLA
Gorissen, Lara, S Weckx, Bruno Vlaeminck, et al. “Linoleate Isomerase Activity Occurs in Lactic Acid Bacteria Strains and Is Affected by pH and Temperature.” JOURNAL OF APPLIED MICROBIOLOGY 111.3 (2011): 593–606. Print.