Conjugated linoleic acid biosynthesis by human-derived Bifidobacterium species

Coakley, M.; Ross, R. Paul; Nordgren, Marcus; Fitzgerald, Gerald F.; Devery, Rosaleen; Stanton, Catherine

doi:10.1046/j.1365-2672.2003.01814.x

Cited by 269 publications

(249 citation statements)

References 41 publications

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“…Fatty Acid Methyl Esters (FAME) was quantified using a CP-SELECT CB column (100 m, 0.25 mm, 0,25 μm film thickness, Varian BV, Middelburgh, the Netherlands) on a Varian 3400 GLC (Varian, Walnut Creek, CA, USA), which was fitted with a flame ionization detector as previously described by Coakley et al (2003).…”

Section: Extraction and Determination Of The Fatty Acid Content In DImentioning

confidence: 99%

β-Lactoglobulin-linoleate complexes: In vitro digestion and the role of protein in fatty acid uptake

Maux¹,

Brodkorb²,

Croguennec³

et al. 2013

Journal of Dairy Science

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The dairy protein β-lactoglobulin (BLG) is known to bind fatty acids such as the salt of the essential longchain fatty acid linoleic acid (cis,cis-9,12-octadecadienoic acid, n-6, 18:2). The aim of the current study was to investigate how bovine BLG-linoleate complexes, of various stoichiometry, affect the enzymatic digestion of BLG and the intracellular transport of linoleate into enterocyte-like monolayers. Duodenal and gastric digestions of the complexes indicated that BLG was hydrolyzed more rapidly when complexed with linoleate. Digested as well as undigested BLG-linoleate complexes reduced intracellular linoleate transport as compared with free linoleate. To investigate whether enteroendocrine cells perceive linoleate differently when part of a complex, the ability of linoleate to increase production or secretion of the enteroendocrine satiety hormone, cholecystokinin, was measured. Cholecystokinin mRNA levels were different when linoleate was presented to the cells alone or as part of a protein complex. In conclusion, understanding interactions between linoleate and BLG could help to formulate foods with targeted fatty acid bioaccessibility and, therefore, aid in the development of food matrices with optimal bioactive efficacy

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Section: Extraction and Determination Of The Fatty Acid Content In DImentioning

confidence: 99%

β-Lactoglobulin-linoleate complexes: In vitro digestion and the role of protein in fatty acid uptake

Maux¹,

Brodkorb²,

Croguennec³

et al. 2013

Journal of Dairy Science

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“…Coakley et al [9] assessed strains of Lactobacillus, Lactococcus, Pediococcus and Bifidobacterium from different bacteria collections for their ability to produce CLA from free linoleic acid. The culture media was MRS broth and MRS broth with added cysteine hydrochloride.…”

Section: Bifidobacteriamentioning

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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“…Moreover, the highest total CLA content found in MRL and MRB could be explained by the metabolic pattern associated with probiotics, which leads to the production of CLA. Several studies have investigated the bioproduction of CLA by various lactobacilli and bifidobacteria (Alonso et al, 2003;Coakley et al, 2003). Lamb meat is valuable from a nutritional point of view for its high CLA content, which can exert positive effects on human health (Schmid et al, 2006).…”

Section: Resultsmentioning

confidence: 99%

Probiotics in milk replacer influence lamb immune function and meat quality

Santillo

Annicchiarico²,

Caroprese

et al. 2012

Animal

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This study was undertaken to assess the effect of milk replacer (MR) containing Lactobacillus acidophilus and a mix of Bifidobacterium animalis subsp. lactis and Bifidobacterium longum subsp. longum on lamb immune response and on lamb meat quality. A 6-week-trial was conducted on 40 male Comisana lambs, divided into four groups, fed maternal milk (MM), MR, MR with L. acidophilus supplementation (MRL) and MR with a mix (1 : 1) of B. animalis subsp. lactis and B. longum subsp. longum supplementations (MRB). Lambs fed MR containing a mix of bifidobacteria showed the highest in vivo cellular immune response to phytohemagglutinin, whereas MM and MRB showed the highest antibody response to ovalbumin. At day 11 of the trial, MRL displayed the highest value of Interleukin-10; differences disappeared among groups subsequently. Blood cholesterol levels in lambs fed MR containing L. acidophilus was almost halved compared with that found in MM and MR groups. Meat from artificially reared lambs was characterized by trans-11 18:1 and total conjugated 18:2n-6, whereas meat from the dam-suckled lambs was characterized by 14:0, cis-9 14:1 and 16:0. Polyunsaturated to saturated fatty acid ratio was higher in meat of MR, MRL and MRB than in MM lambs. Meat from artificially reared lamb fed MR containing probiotics showed an improved fatty acid profile for human diet.

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Conjugated linoleic acid biosynthesis by human-derived Bifidobacterium species

Cited by 269 publications

References 41 publications

β-Lactoglobulin-linoleate complexes: In vitro digestion and the role of protein in fatty acid uptake

β-Lactoglobulin-linoleate complexes: In vitro digestion and the role of protein in fatty acid uptake

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

Probiotics in milk replacer influence lamb immune function and meat quality

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