Conjugated linoleic acid producing potential of lactobacilli isolated from the rumen of cattle

Abstract

Lactobacilli isolated from the rumen of cattle were subjected to morphological and biochemical characterizations followed by PCR-based identification. Among isolates, Lactobacillus brevis was found to be the most prevalent species in the rumen. For in vitro conjugated linoleic acid (CLA) production, the two isolates of L. brevis and one each of Lactobacillus viridescens and Lactobacillus lactis were selected. The sunflower oil (i.e., 0.25, 0.5 and 1.0%; a rich source of linoleic acid) was added to skim milk as a substrate for CLA production by isolates at 37 degrees C/12 h. L. brevis 02 was found to be the most potential CLA producer (10.53 mg CLA/g fat) at 0.25% concentration of sunflower oil followed by L. brevis 01 (8.27 mg CLA/g fat). However, at higher level of sunflower oil (i.e., 1.0%), L. lactis was the highest CLA producer (9.22 mg/g fat) when compared to L. brevis and L. viridescens. The results indicated that L. brevis and/or CLA production was inhibited with increasing concentration of sunflower oil in skim milk. In contrast, L. lactis and L. viridescens could tolerate the increasing concentrations of sunflower oil and produced higher CLA. Overall, L. brevis extends a possibility to be used as a direct-fed microbial for ruminants to increase the CLA content in milk, however, in vivo trials are needed for validation of results obtained.

Isolation, molecular characterization and screening of indigenous lactobacilli for their abilities to produce bioactive conjugated linoleic acid (CLA)

“…In all 19 lactobacilli c9, t11 isomer were reported as the most predominant isomer in LA-MRS and LA-SM mediums. These findings are in complete agreement with previous findings of isomer variability (SosaCastañeda et al 2015;Andrade et al 2012;Puniya et al 2008).…”

“…Of these, 44% correspond to L. plantarum, L. gasseri (30%), L. fermentum (21%) and L. salivarius (5%). Earlier, several different CLA producing species of lactobacilli (L. plantarum, L. acidophilus, L. casei and L. fermentum) obtained from different sources were reported by several authors (Andrade et al 2012;Puniya et al 2008;Ando et al 2003;Lee et al 2007). Our results, in respect to CLA production by L. plantarum and L. fermentum are in complete with earlier findings; however, the current study indicated a major proportion of L. gasseri and few L. salivarius strains also as CLA producers.…”

Quantitative and qualitative determination of CLA produced by Bifidobacterium and lactic acid bacteria by combining spectrophotometric and Ag+-HPLC techniques

“…However, when hydrolysed soya oil was added (total fat content 1%) CLA production was 0.63-2.21 mg CLA/g fat. Puniya, Chaitanya, Tyagi, De, and Singh (2008) found that L. brevis isolated from rumen fluid produced 10 mg CLA/g fat in skim milk using sunflower oil (0.25%) as a source of LA, while L. lactis with 1% sunflower oil was 9.22 mg CLA/g fat. The former research work supports the results presented in this study where concentrations of 2.72-3.44 mg CLA/g fat was obtained in skim milk after 24 h using LA as substrate while lower concentrations (0.31-1.53 mg CLA/g fat) were produced when safflower was added.…”

Identification and Characterization of Bile Salt Hydrolyzing Lactobacillus Isolates

“…Genus-specific primer with a universal primer, has been tested for its specificity with 23 strains of lactobacilli (Senan, et al, 2008;Kaushik et al, 2009 andPuniya et al, 2008). The studies concluded that all the 39 isolates furnished an amplified product of 250 bp and were characterized as lactobacilli.…”