Conjugated linoleic acid production and probiotic assessment of Lactobacillus plantarum isolated from Pico cheese

Ribeiro, Susana C.; Stanton, Catherine; Yang, Bo; Ross, R. Paul; Silva, CC

doi:10.1016/j.lwt.2017.12.065

Cited by 42 publications

(19 citation statements)

References 78 publications

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“…According to Ribeiro et al (2018), CLA values can be related to factors such as temperature, fermentation time, linoleic acid content (LA). Some authors have shown a positive correlation between CLA formation and the ability to tolerate free LA, suggesting that is a detoxification mechanism (Adamczak et al 2008, Wang et al 2007.…”

Section: Discussionmentioning

confidence: 99%

Starter bacteria as producers of CLA in ripened cheese

Olivo

Santos

Rodrigues

et al. 2021

An. Acad. Bras. Ciênc.

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The profi le of polyunsaturated fatty acids in cheeses obtained through fermentation by lactic acid bacteria Lactobacillus helveticus and Streptococcus thermophilus were evaluated. The milk used to make the cheeses came from cows fed with fl axseed oil and annato. The cheeses presented microbiological and physicchemical quality with in the standards established by the legislation for Staphylococci and Listeria. With maturation, there was a reduction in the coliform values for both treatments. Regarding the counts of lactic acid bacteria, these remained viable until the 30 th day of maturation and the proteolytic bacteria decreased. For antioxidant capacity, the treatment containing the combination of the strains obtained high ABTS values. There was no signifi cant difference between the treatments with respect to the color of the samples. For texture, there was a signifi cant difference for the parameters cohesion and elasticity. No increase in CLA content was observed in the form of its two main isomers, however, the levels of polyunsaturated fatty acids were increased four-fold when compared to milk . The inclusion of the evaluated bacteria was effective because it promoted the development of a product with benefi cial characteristics to the consumer.

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Section: Discussionmentioning

confidence: 99%

Starter bacteria as producers of CLA in ripened cheese

Olivo

Santos

Rodrigues

et al. 2021

An. Acad. Bras. Ciênc.

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“…The ability of L. rhamnosus PL60 to produce cis-9, tra-11 and tra-10, cis-12-CLA in humans was the first report indicating that probiotic bacteria produce CLA (172). Further studies showed that some Lactobacilli species isolated from GI tract of human and animals, including L. rhamnosus, L. acidophilus and L. plantarum, are CLA producers (173,174).…”

Section: Conjugated Linoleic Acid (Cla)mentioning

confidence: 99%

Paraprobiotics and Postbiotics of Probiotic Lactobacilli, Their Positive Effects on the Host and Action Mechanisms: A Review

et al. 2020

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Lactobacilli comprise an important group of probiotics for both human and animals. The emerging concern regarding safety problems associated with live microbial cells is enhancing the interest in using cell components and metabolites derived from probiotic strains. Here, we define cell structural components and metabolites of probiotic bacteria as paraprobiotics and postbiotics, respectively. Paraprobiotics and postbiotics produced from Lactobacilli consist of a wide range of molecules including peptidoglycans, surface proteins, cell wall polysaccharides, secreted proteins, bacteriocins, and organic acids, which mediate positive effect on the host, such as immunomodulatory, anti-tumor, antimicrobial, and barrier-preservation effects. In this review, we systematically summarize the paraprobiotics and postbiotics derived from Lactobacilli and their beneficial functions. We also discuss the mechanisms underlying their beneficial effects on the host, and their interaction with the host cells. This review may boost our understanding on the benefits and molecular mechanisms associated with paraprobiotics and probiotics from Lactobacilli, which may promote their applications in humans and animals.

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“…LAB isolated from traditional Azorean cheese were studied for their ability to convert free linoleic acid to CLA (Ribeiro, Stanton, Yang, Ross, & Silva, 2018). GC analysis identified cis ‐9, trans ‐11 C18:2 as the predominant CLA isomer in Azorean cheese produced using two potential CLA producing strains of Lb.…”

Section: Production Of Bioactive Compounds During Cheese Productionmentioning

confidence: 99%

Biotechnological approaches for the production of designer cheese with improved functionality

Chourasia¹,

Abedin²,

Phukon³

et al. 2020

Comp Rev Food Sci Food Safe

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Cheese is a product of ancient biotechnological practices, which has been revolutionized as a functional food product in many parts of the world. Bioactive compounds, such as peptides, polysaccharides, and fatty acids, have been identified in traditional cheese products, which demonstrate functional properties such as antihypertensive, antioxidant, immunomodulation, antidiabetic, and anticancer activities. Besides, cheese‐making probiotic lactic acid bacteria (LAB) exert a positive impact on gut health, aiding in digestion, and improved nutrient absorption. Advancement in biotechnological research revealed the potential of metabolite production with prebiotics and bioactive functions in several strains of LAB, yeast, and filamentous fungi. The application of specific biocatalyst producing microbial strains enhances nutraceutical value, resulting in designer cheese products with multifarious health beneficial effects. This review summarizes the biotechnological approaches applied in designing cheese products with improved functional properties.

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Conjugated linoleic acid production and probiotic assessment of Lactobacillus plantarum isolated from Pico cheese

Cited by 42 publications

References 78 publications

Starter bacteria as producers of CLA in ripened cheese

Starter bacteria as producers of CLA in ripened cheese

Paraprobiotics and Postbiotics of Probiotic Lactobacilli, Their Positive Effects on the Host and Action Mechanisms: A Review

Biotechnological approaches for the production of designer cheese with improved functionality

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