Conjugated Linoleic and Linolenic Acid Production by Bacteria: Development of Functional Foods

Nieuwenhove, Carina Van; Terán, Victoria; González, Silvia

doi:10.5772/50321

Cited by 21 publications

(25 citation statements)

References 105 publications

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“…Accordingly, it was concluded that ruminal microbes are capable of transforming LNA into both CLA and 18:3 compounds. Finally, these intermediates are then hydrogenated into stearic acid (C 18:0 ) (17,26), and fatty acids are absorbed in the gut and transported via the bloodstream to different body tissues (27,28).…”

Section: Cfa and Rumen Biohydrogenationmentioning

confidence: 99%

“…In 1967, an enzyme catalyzing the isomerization of LA and LNA in B. fibrisolvens, for the production of RA, was described (59). Further investigations demonstrated that the transformation of these FAs into the corresponding conjugated forms was performed by a membrane-bound linoleate isomerase (LAI) enzyme (26,60). In this case, the hydrogenation of LA produced an RA isomer as the first intermediate, where the double bond at the carbon 12 position was transferred to carbon 11.…”

Section: Linoleate Isomerasementioning

confidence: 99%

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Microbial Production of Conjugated Linoleic Acid and Conjugated Linolenic Acid Relies on a Multienzymatic System

Salsinha

Pimentel

Fontes

et al. 2018

Microbiol Mol Biol Rev

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Conjugated linoleic acids (CLAs) and conjugated linolenic acids (CLNAs) have gained significant attention due to their anticarcinogenic and lipid/energy metabolism-modulatory effects. However, their concentration in foodstuffs is insufficient for any therapeutic application to be implemented. From a biotechnological standpoint, microbial production of these conjugated fatty acids (CFAs) has been explored as an alternative, and strains of the genera ,, and have shown promising producing capacities. Current screening research works are generally based on direct analytical determination of production capacity (e.g., trial and error), representing an important bottleneck in these studies. This review aims to summarize the available information regarding identified genes and proteins involved in CLA/CLNA production by these groups of bacteria and, consequently, the possible enzymatic reactions behind such metabolic processes. Linoleate isomerase (LAI) was the first enzyme to be described to be involved in the microbiological transformation of linoleic acids (LAs) and linolenic acids (LNAs) into CFA isomers. Thus, the availability of gene sequences has allowed the development of genetic screening tools. Nevertheless, several studies have reported that LAIs have significant homology with myosin-cross-reactive antigen (MCRA) proteins, which are involved in the synthesis of hydroxy fatty acids, as shown by hydratase activity. Furthermore, it has been suggested that CLA and/or CLNA production results from a stress response performed by the activation of more than one gene in a multiple-step reaction. Studies on CFA biochemical pathways are essential to understand and characterize the metabolic mechanism behind this process, unraveling all the gene products that may be involved. As some of these bacteria have shown modulation of lipid metabolism , further research to be focused on this topic may help us to understand the role of the gut microbiota in human health.

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Section: Cfa and Rumen Biohydrogenationmentioning

confidence: 99%

Section: Linoleate Isomerasementioning

confidence: 99%

Microbial Production of Conjugated Linoleic Acid and Conjugated Linolenic Acid Relies on a Multienzymatic System

Salsinha

Pimentel

Fontes

et al. 2018

Microbiol Mol Biol Rev

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“…Although long-chain PUFAs were not found in tapir milk, several authors reported low levels in milk from donkeys (Salimei et al 2004) and horses (Salimei et al 1996). Another PUFA considered to be an important bioactive lipid because of its anticarcinogenic, antidiabetic, and immunemodulator properties (Van Nieuwenhove et al 2012) is the conjugated linoleic acid (CLA). Ruminant milk, containing between 0.2% and 1.2% CLA, is the best source of CLA (Van Nieuwenhove et al 2009, 2012, whereas equid milk is almost CLA-free.…”

Section: Discussionmentioning

confidence: 97%

Characterization of gross composition, energy value, and fatty acid profile of milk from lowland tapir (Tapirusterrestris) during different lactation periods

et al. 2014

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We evaluated gross composition, energy value, and fatty acid profile of colostrum, transitional, and mature milk of lowland tapir (Tapirus terrestris (L., 1758)) from Argentina. Samples were obtained from six healthy animals kept in captive or semicaptive conditions. Protein content varied over time from 6 to 19 g/100 g of milk; carbohydrates varied from 2.4 to 5.4 g/100 g of milk; fat varied from 2.4 to 17.3 g/100 g of milk. Energy value also varied over time, with colostrum having the highest value. Fatty acid profile revealed a unique pattern in tapir milk, characterized by the presence of higher amounts of lauric, myristic, and pentadecanoic acids than in milk from other equids. Traces of conjugated linoleic acid (CLA) were measured, being the only trans fatty acid detected in tapir milk. Neither butyric acid (C4:0) nor fatty acids longer than C18 were found in tapir milk. The characteristics of tapir milk include high concentration of fat, caseins, and whey proteins. Gross composition and saturated fatty acid to unsaturated fatty acid (SFA/UFA) ratio of tapir milk were more similar to that of horse milk than rhinoceros milk. The present study sheds light on tapir fatty acid metabolism and on nutritional requirements of their newborns, which can be used to improve conservation and management strategies. Furthermore, different periods of lactation were evaluated in this species for the first time, thus contributing to the general knowledge of milk from other members of the order Perissodactyla.Résumé : Nous avons évalué la composition brute, la valeur énergétique et le profil des acides gras du colostrum, du lait de transition et du lait mature de tapirs terrestres (Tapirus terrestris (L., 1758)) d'Argentine. Des échantillons ont été obtenus de six animaux en santé gardés dans des conditions de captivité ou de semi-captivité. La concentration de protéines variait dans le temps de 6 à 19 g/100 g de lait, celle de glucides, de 2,4 à 5,4 g/100 g de lait, et celle de lipides, de 2,4 à 17,3 g/100 g de lait. La valeur énergétique variait également dans le temps, le colostrum présentant la valeur la plus élevée. Le profil des acides gras du lait de tapir présentait une distribution singulière caractérisée par des quantités plus importantes des acides laurique, myristique et pentadécanoïque que celles du lait d'autres équidés. Des traces d'acide linoléique conjugué (ALC) ont été mesurées, ce dernier étant le seul acide gras trans détecté dans le lait de tapir. L'acide butyrique (C4:0) et des acides gras plus longs que C18 n'ont pas été détectés. Les caractéristiques du lait de tapir comprennent de fortes concentrations de lipides, de caséines et de protéines de lactosérum. La composition brute et le rapport des acides gras saturés et des acides gras non saturés (AGS/AGN) du lait de tapir ressemblaient plus à ceux du lait de jument qu'à ceux du lait de rhinocéros. L'étude jette un nouvel éclairage sur le métabolisme des acides gras chez les tapirs et sur les besoins nutritifs de leurs nouveau-nés qui peut server à amél...

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“…estudios afirman que en un futuro no muy lejano las GT de origen biológico deberían ser sumadas a las GT industriales como sustitutos no deseados en la alimentación (22,23), otros estudios vinculan al CLA con importantes funciones biológicas, como son actividad anticarcinogénica (24), efectos hipocolesterolemiantes y antioxidantes (25), dependiendo de sus isómeros (26,27). Otro ácido graso que se forma a nivel biológico en cantidades importantes es el vaccénico (C18:1 11t), siendo el que aporta mayoritariamente el contenido de AGT de los productos derivados de los rumiantes (28,29).…”

Section: Figuraunclassified

Hacia Una Argentina Libre De Grasas Trans

Tavella

Gamboa‐Santos

et al. 2016

Rev. chil. nutr.

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Conjugated Linoleic and Linolenic Acid Production by Bacteria: Development of Functional Foods

Cited by 21 publications

References 105 publications

Microbial Production of Conjugated Linoleic Acid and Conjugated Linolenic Acid Relies on a Multienzymatic System

Microbial Production of Conjugated Linoleic Acid and Conjugated Linolenic Acid Relies on a Multienzymatic System

Characterization of gross composition, energy value, and fatty acid profile of milk from lowland tapir (Tapirusterrestris) during different lactation periods

Hacia Una Argentina Libre De Grasas Trans

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