Advanced search
1 file | 438.15 KB

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

(2011) JOURNAL OF APPLIED MICROBIOLOGY. 111(3). p.593-606
Author
Organization
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.
Keywords
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

Downloads

  • (...).pdf
    • full text
    • |
    • UGent only
    • |
    • PDF
    • |
    • 438.15 KB

Citation

Please use this url to cite or link to this publication:

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.
@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},
}

Altmetric
View in Altmetric
Web of Science
Times cited: