Intestinal Bifidobacteria That Produce<i>trans</i>-9,<i>trans</i>-11 Conjugated Linoleic Acid: A Fatty Acid With Antiproliferative Activity Against Human Colon SW480 and HT-29 Cancer Cells

Coakley, M.; Johnson, Mark; McGrath, Emma; Rahman, Shafiqur; Ross, R. Paul; Fitzgerald, Gerald F.; Devery, Rosaleen; Stanton, Catherine

doi:10.1207/s15327914nc5601_13

Cited by 66 publications

(45 citation statements)

References 41 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…2). The ability of probiotic bacteria to produce CLA confirms those previously obtained from a survey carried out on dairy products [7,24,26].…”

Section: Milksupporting

confidence: 84%

“…For example, propionibacteria (i.e. as adjunct culture and possibly lactic acid bacteria) [28] and some yoghurt starter cultures [7,37] showed potential as food-grade organisms to be used for CLA enhancement in dairy products. In yoghurt, there is a certain potential to increase the CLA content by adding adjunct cultures under the condition that free linoleic acid or oil and suitable lipase are added; this approach of increasing the CLA level in the fermented milk has its limitation(s) [37].…”

Section: Introductionmentioning

confidence: 99%

“…As a significant proportion of the CLA isomers are formed during biohydrogenation of linoleic acid in the rumen by the bacteria Butyrivibrio fibrisolvens, it was to be expected that bacteria used as dairy starter cultures would also have the ability to form CLA [7]. Many researchers investigated the synthesis of CLA using selected bacterial strains under controlled conditions in laboratory media or model systems [11,28,37].…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Increased CLA content in organic milk fermented by bifidobacteria or yoghurt cultures

Florence

Silva

Santo

et al. 2009

Dairy Sci. Technol.

View full text Add to dashboard Cite

-This study investigates the kinetics of acidification, fatty acid (FA) profile and conjugated linoleic acid (CLA, C18:2 c9, t11) content in fermented milks prepared from organic and conventional milk. Fermented milks were manufactured with five mixed cultures: four different strains of Bifidobacterium animalis subsp. lactis (BL04, B94, BB12 and HN019) and Lactobacillus delbrueckii subsp. bulgaricus LB340, in co-culture with Streptococcus thermophilus TA040. The composition of milk was evaluated, and the kinetics of acidification was followed by continuous pH measurement using the Cinac system. The profile of FA, including CLA, was analyzed by gas chromatography. The chemical composition of conventional and organic milk was similar, with the exception of protein and Fe, the concentrations of which were higher in the organic milk. The rate of acidification was significantly influenced by the type of milk and the bacterial strain used. Co-cultures St-HN019 and St-BB12 showed higher maximal acidification rates in both milks. Final counts of S. thermophilus (9.0-10.1 log 10 colony forming units (CFU)·mL −1 ), Lactobacillus bulgaricus (8.2-8.5 log 10 CFU·mL −1 ) and B. animalis subsp. lactis strains (8.3-9.3 log 10 CFU·mL −1 ) did not differ significantly in either milk. Unexpectedly, all fermented organic milks contained significantly higher amounts of CLA than the same milk before fermentation, whereas CLA amounts did not change during fermentation of conventional milk. Regardless of the type of milk, CLA was found to be significantly positively correlated with trans-vaccenic acid and negatively correlated with linoleic acid. Moreover, the CLA contents were significantly higher in fermented milks showing shorter fermentation times. acidification profile / fermented milk / Bifidobacterium animalis subsp. lactis / organic milk / conjugated linoleic acid / trans-vaccenic acid Article published by EDP Sciences 料乳中，St-HN019 和 St-BB12 共发酵菌株表现出最大的酸化速率; S. thermophilus (9.0 10.1 log 10 cfu·mL −1 )、L. bulgaricus (8.2 8.5 log 10 cfu·mL −1 ) 和 B. animalis subsp. lactis strains (8.3 9.3 log 10 cfu·mL −1 ) 在两种乳中的最后菌数没有显著差异○ 出乎意料的是有机乳发酵后 CLA 含量显著地提高，但是普通乳发酵前后 CLA 含量没有变化○ 如果不考虑乳的类型，CLA 含量与反式-十八碳烯酸呈正相关，与亚油酸含量呈负相关○ 此外，发酵时间短的发酵乳中 CLA 含量较高○ 酸化特性 / 益生性发酵乳 / 有机乳 / 共轭亚油酸 / 反式-十八碳烯酸 Résumé -Teneur en acide linoléique conjugué accrue dans des laits biologiques fermentés par des bifidobactéries et des levains à yaourt. Cette étude a pour but d'examiner les cinétiques d'acidification, les profils en acides gras et les teneurs en acide linoléique conjugué (CLA, C18:2 c9, t11) de laits fermentés préparés à partir de lait biologique et conventionnel. Des laits fermentés ont été produits avec cinq types de cultures mixtes : quatre souches de Bifidobacterium animalis subsp. lactis (BL04, B94, BB12 et HN019) et Lactobacillus delbrueckii subsp. bulgaricus LB340, en co-culture avec S. thermophilus TA040. La composition du lait était évaluée et les cinétiques d'acidification étaient suivies par mesure continue du pH à l'aide du système C...

show abstract

“…2). The ability of probiotic bacteria to produce CLA confirms those previously obtained from a survey carried out on dairy products [7,24,26].…”

Section: Milksupporting

confidence: 84%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Increased CLA content in organic milk fermented by bifidobacteria or yoghurt cultures

Florence

Silva

Santo

et al. 2009

Dairy Sci. Technol.

View full text Add to dashboard Cite

show abstract

“…This is a significant finding, since the antiproliferative and anti-inflammatory properties of RA are well established (Ha et al, 1987;Pariza, 2004;Wahle et al, 2004;Bauman et al, 2005), while the physiological effects of trans-10,cis-12-CLA on gut health are potentially less beneficial (Kritchevsky, 2000;Pariza, 2004). Far fewer data are available on the role of trans-9,trans-11-CLA, but in vitro studies with various human cell lines point towards this isomer exhibiting activity similar to or higher than RA (Coakley et al, 2006). CLA formation has been studied in three other groups of bacteria, namely ruminal bacteria, lactic acid producers predominantly from dairy products, and Propionibacterium acnes.…”

Section: Fatty Acid Biohydrogenation By Human Gut Bacteriamentioning

confidence: 99%

Mechanism of conjugated linoleic acid and vaccenic acid formation in human faecal suspensions and pure cultures of intestinal bacteria

McIntosh¹,

Shingfield

Devillard³

et al. 2009

Microbiology

View full text Add to dashboard Cite

Faecal bacteria from four human donors and six species of human intestinal bacteria known to metabolize linoleic acid (LA) were incubated with LA in deuterium oxide-enriched medium to investigate the mechanisms of conjugated linoleic acid (CLA) and vaccenic acid (VA) formation. The main CLA products in faecal suspensions, rumenic acid (cis-9,trans-11-CLA; RA) and trans-9,trans-11-CLA, were labelled at C-13, as were other 9,11 geometric isomers. Traces of trans-10,cis-12-CLA formed were labelled to a much lower extent. In pure culture, Bifidobacterium breve NCFB 2258 formed labelled RA and trans-9,trans-11-CLA, while Butyrivibrio fibrisolvens 16.4, Roseburia hominis A2-183 T , Roseburia inulinivorans A2-192 T and Ruminococcus obeumlike strain A2-162 converted LA to VA, labelled in a manner indicating that VA was formed via C-13-labelled RA. Propionibacterium freudenreichii subsp. shermanii DSM 4902 T , a possible probiotic, formed mainly RA with smaller amounts of trans-10,cis-12-CLA and trans-9,trans-11-CLA, labelled the same as in the mixed microbiota. Ricinoleic acid (12-OH-cis-9-18 : 1) did not form CLA in the mixed microbiota, in contrast to CLA formation described for Lactobacillus plantarum. These results were similar to those reported for the mixed microbiota of the rumen. Thus, although the bacterial genera and species responsible for biohydrogenation in the rumen and the human intestine differ, and a second route of RA formation via a 10-OH-18 : 1 is present in the intestine, the overall labelling patterns of different CLA isomers formation are common to both gut ecosystems. A hydrogen-abstraction enzymic mechanism is proposed that may explain the role of a 10-OH-18 : 1 intermediate in 9,11-CLA formation in pure and mixed cultures.

show abstract

“…CLA reportedly inhibits proliferation or induces cell apoptosis in various tumor cell lines derived from breast cancer, prostate cancer, lung adenocarcinoma, and hepatoma, colon cancer, and human gastric carcinoma, among others [19][20][21]. The incidence of colorectal cancer, which is the most prevalent cancers in the West, has increased in recent years and has resulted in a mounting urgency to develop strategies for its prevention.…”

Section: Discussionmentioning

confidence: 99%

Equimolar mixture of c9,t11 and t9,t11 CLA inhibits the growth and induces apoptosis in Caco‐2 cells

Luo

Huang

Deng

et al. 2012

Euro J Lipid Sci & Tech

View full text Add to dashboard Cite

In 2008, CLAs received a no-objection letter from the FDA on its generally recognized as safe (GRAS) status for certain foods. However, aside from the mixture of c9, t11-CLA and t10, c12-CLA, other CLA mixtures are still not used in food production. The effects of different concentrations (25, 50, 100, and 200 mmol/L) of CLA mixture (c9, t11-CLA and t9, t11-CLA) on the human colorectal carcinoma cell line Caco-2 cells after various treatment times (1, 2, 3, and 4 days) and the induced apoptosis were examined in the study. The mRNA expression level and activities of caspase-3, -8, and -9 were determined via quantitative real-time PCR and caspase-3, -8, and -9 assay kits. The results indicated that the CLA mixture inhibited the proliferation of the Caco-2 cells, and the antiproliferative effects were closely related to treatment time and concentration. Meanwhile, the CLA mixture increased the mRNA expression level and activities of caspase-3, -8, and -9 compared with control which suggested apoptosis induced by CLA mixture was related to the caspase pathway. In conclusion, the CLA mixture can inhibit Caco-2 cell proliferation and induce its apoptosis through increasing caspase 3, 8, and 9 expression and activities.Practical applications: In the food industry, lactic acid bacteria (LAB) are generally recognized as safe and important for the production of fermented food and may be used as probiotic bacteria in the human gastrointestinal tract, contributing to pathogen inhibition and immunomodulation. C9, t11-CLA and t9, t11-CLA isomers used for the present study were obtained from the conversion of linoleic acid by Lactobacillus helveticus L7 (used as a probiotic bacterial in our laboratory). Here, the mixture of c9, t11-CLA and t9, t11-CLA had a synergistic antiproliferation effect on the Caco-2 cells which suggested that the CLA mixture has potential health value, and can be a beneficial supplement in the food industry.

show abstract

Intestinal Bifidobacteria That Producetrans-9,trans-11 Conjugated Linoleic Acid: A Fatty Acid With Antiproliferative Activity Against Human Colon SW480 and HT-29 Cancer Cells

Cited by 66 publications

References 41 publications

Increased CLA content in organic milk fermented by bifidobacteria or yoghurt cultures

Increased CLA content in organic milk fermented by bifidobacteria or yoghurt cultures

Mechanism of conjugated linoleic acid and vaccenic acid formation in human faecal suspensions and pure cultures of intestinal bacteria

Equimolar mixture of c9,t11 and t9,t11 CLA inhibits the growth and induces apoptosis in Caco‐2 cells

Contact Info

Product

Resources

About