Bioconversion of linoleic acid to conjugated linoleic acid byBifidobacterium breve

Yue, Song; Kang, Seong Woo; Oh, Deok‐Kun; Rho, Yong Taik; Hong, Suk In; Kim, Seung Wook

doi:10.1007/bf02931855

Cited by 14 publications

(5 citation statements)

References 17 publications

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“…As a substrate, free linoleic acid or free ricinoleic acid is necessary. The amount of added free linoleic acid in the substrate has to be well controlled as the starter cultures are sensitive to it, and too high amounts reduce the conversion rate into CLA [1,57,78]. An adaptation procedure of the bacteria to linoleic acid increases the conversion rate and productivity by up to 9.8 times.…”

Section: Discussionmentioning

confidence: 99%

Influence of processing on the fatty acid composition and the content of conjugated linoleic acid in organic and conventional dairy products - a review

Bisig

Eberhard

Collomb

et al. 2007

Lait

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-An overview of the present knowledge on the influences of dairy processing and storage on the content of conjugated linoleic acids (CLA) and to possible differences between organic and standard products is given. In organic dairy products CLA was reported to be from not significantly up to 135% higher. Newer studies on the effect of heating steps show no changes in CLA content or isomer profiles, with the exception of microwaving, where CLA was decreased by up to 53%. In commercial dairy products no effects of fermentation on CLA content were observed. Recent studies on cheese showed no changes in the CLA content during manufacturing or ripening. CLA content was stable during butter-making out of CLA-enriched milk. In several more recent investigations with probiotic bacteria (lactic acid bacteria such as Lactobacillus rhamnosus or Lactobacillus acidophilus, and propionibacteria and bifidobacteria such as B. breve and B. dentium) or other strains of these bacteria groups on a laboratory scale, an increase in CLA could be observed under the condition that free linoleic acid (LA) was available in the culture medium. Conversion rates reached up to 87% with Propionibacteria freudenreichii ssp. shermanii. In cultivated form, B. breve reached a comparably high concentration of 398 mg CLA·L -1 broth. Especially high concentrations of up to 40 g CLA·L -1 broth could be produced with resting cells of Lactobacillus plantarum and Lb. acidophilus or with immobilised cells of Lb. delbrueckii ssp. bulgaricus. CLA formation in yoghurt could be observed under the condition that free LA was added. After 14 days of storage the increase was 77%. Specific procedures allow one to increase the content of CLA in a fraction. These procedures are dry fractionation (63% increase), fractionation using supercritical carbon dioxide (89% increase) and crystallisation (concentration 2.5 times). Numerous studies on the shelf-life stability of CLA-enriched dairy products showed no significant differences in flavour quality parameters. conjugated linoleic acid / dairy product / processing / shelf-life stability / organic product 共轭亚油酸 / 乳制品 / 加工 / 货架稳定性 / 有机的Résumé -Influence de la fabrication sur la composition des acides gras et la concentration en acides linoléiques conjugués dans des produits laitiers biologiques et standards. La présente étude donne une vue d'ensemble des connaissances concernant l'influence de la fabrication et du stockage des produits laitiers sur la concentration en acides linoléiques conjugués (CLA) et les différences possibles entre les produits biologiques et les produits standards. Dans les produits laitiers bio, il est reporté que la concentration en CLA est plus élevée dans des proportions allant de non significatif à 135 %. Il ressort de nouvelles études conduites sur l'effet du chauffage que celui-ci n'entraîne aucune modification au niveau de la concentration en CLA ou de la répartition des isomères, à l'exception du chauffage par micro-onde avec lequel la concentration en CLA pouvait être inférieure ...

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Section: Discussionmentioning

confidence: 99%

Influence of processing on the fatty acid composition and the content of conjugated linoleic acid in organic and conventional dairy products - a review

Bisig

Eberhard

Collomb

et al. 2007

Lait

View full text Add to dashboard Cite

show abstract

“…Dairy starter bacteria strains which are able to convert linoleic acid to CLA in vitro have been identified, such as propionibacteria (Jiang, Bjo¨rck, & Fonde´n, 1998), lactic acid bacteria (Kim & Liu, 2002;Lin, Lin, & Lee, 1999) and bifidobacteria (Coakley et al, 2003;Oh et al, 2003;Song et al, 2005). The conversion has been suggested to result from the action of the isomerase enzyme (Lin, 2006;Lin, Lin, & Wang, 2002.…”

Section: Technological Effectsmentioning

confidence: 98%

Conjugated linoleic acids in milk fat: Variation and physiological effects

Collomb

Schmid

Sieber

et al. 2006

International Dairy Journal

205

161

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“…In their study on the influence of Emmental cheese processing on the CLA content, they investigated the effect of propionic acid bacteria (PAB) and did not find differences of CLA level in cheese made from microfiltered milk with two different Propionibacterium freuderenchii strains and cheese obtained without PAB, both produced under the normal processing conditions of Emmental cheese. The possibility of increasing the CLA content of dairy products with microbial cultures has been studied by several authors (Alonso et al, 2003;Ogawa et al, 2005;Song et al, 2005). Bifidobacteria, propionibacteria and lactic acid bacteria have been shown to be able to produce CLA.…”

Section: Gorgonzola Cheeses Vs Roquefort Cheesesmentioning

confidence: 99%

A comparative study of fatty acid composition and CLA concentration in commercial cheeses

Prandini

Sigolo

Piva

2011

Journal of Food Composition and Analysis

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Bioconversion of linoleic acid to conjugated linoleic acid byBifidobacterium breve

Cited by 14 publications

References 17 publications

Influence of processing on the fatty acid composition and the content of conjugated linoleic acid in organic and conventional dairy products - a review

Influence of processing on the fatty acid composition and the content of conjugated linoleic acid in organic and conventional dairy products - a review

Conjugated linoleic acids in milk fat: Variation and physiological effects

A comparative study of fatty acid composition and CLA concentration in commercial cheeses

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