Conjugated linoleic acid producing potential of lactobacilli isolated from goat (AXB) rumen fluid samples

Abstract

Objective: The present investigation was aimed to explore the potential of lactobacilli for conjugated linoleic acid (CLA) production, isolated from rumen fluid samples of lactating goats.Methods: A total of 64 isolates of lactobacilli were obtained using deMan-Rogosa-Sharpe (MRS) agar from rumen fluid of goats and further subjected to morphological and biochemical characterizations. Isolates found as gram-positive, catalase negative rods were presumptively identified as Lactobacillus species and further confirmed by genus specific polymerase chain reaction (PCR). The phylogenetic tree was constructed from the nucleotide sequences using MEGA6.Results: Out of the 64 isolates, 23 isolates were observed positive for CLA production by linoleate isomerase gene-based amplification and quantitatively by UV-spectrophotometric assay for the conversion of linoleic acid to CLA as well as gas chromatography-based assay. In all Lactobacillus species cis9, trans11 isomer was observed as the most predominant CLA isomer. These positive isolates were identified by 16S rRNA gene-based PCR sequencing and identified to be different species of <i>L. ingluviei</i> (2), <i>L.salivarius</i> (2), <i>L. curvatus</i> (15), and <i>L. sakei</i> (4).Conclusion: The findings of the present study concluded that lactic acid bacteria isolated from ruminal fluid samples of goat have the potential to produce bioactive CLA and may be applied as a direct fed microbial to enhance the nutraceutical value of animal food products.

Study of the Association between Genotypic Potential and Linoleic Acid Tolerance with Microbial Production of Conjugated Linoleic Acid

“…Some studies have detected the presence of the LAI gene in lactobacilli strains with associated CLA production capacity. , Among the 70 strains of lactobacilli assayed, the putative LAI gene was detected with the designed primers in 32 of them. In contrast, with the primers described by Gorissen et al, the LAI gene was only detected in 14 of them (Table S1).…”

“…To overcome that, some authors have performed a prior selection of potential CLA producers through molecular detection of genes encoding the enzymes involved in LA isomerization. 18,19 However, primers have been generally designed based on enzyme sequences of certain species, becoming too speciesspecific. Thus, we hypothesized that primers designed based on conserved motifs among different species would be more efficient in the identification of potential CLA producers.…”

“…The classical identification method of CLA-producing strains, i.e., strains cultured with substrate followed by CLA detection and quantification through chromatographic or spectrophotometric techniques, is laborious and time-consuming. To overcome that, some authors have performed a prior selection of potential CLA producers through molecular detection of genes encoding the enzymes involved in LA isomerization. , However, primers have been generally designed based on enzyme sequences of certain species, becoming too species-specific. Thus, we hypothesized that primers designed based on conserved motifs among different species would be more efficient in the identification of potential CLA producers.…”

Production of Conjugated Linoleic Acid (CLA) by <em>Lactiplantibacillus plantarum</em>: A Review With Emphasis on Fermented Foods

“…Other bacteria such as LAB, Bifidobacterium, and Propionibacterium proved to efficiently synthesize CLA [33]. Among LAB, Lactobacillus strains and in particular L. plantarum have a high capacity to produce CLA [34,42,43,[75][76][77].…”

Development of effective heparin extraction method from pig by-products and analysis of their bioavailability

“…The efficient use of by-products from the meat production process is very important not only in reducing waste, but also in improving the efficiency of utilization of livestock products. Although the utilization rate is not high owing to a low efficiency of extraction, there are many bioactive substances in meat by-products, such as heparin, collagen, chenodeoxycholic acid (CDCA), and ursodeoxycholic acid (UDCA), conjugated linoleic acid (CLA) [3][4][5].…”