Production of conjugated linoleic acid and gamma-aminobutyric acid by autochthonous lactic acid bacteria and detection of the genes involved

Renes, Erica; Linares, Daniel M.; González, Leticia; Fresno, J.M.; Tornadijo, M.E.; Stanton, Catherine

doi:10.1016/j.jff.2017.05.014

Cited by 30 publications

(22 citation statements)

References 39 publications

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“…Nevertheless, these processes are still not fully described, and some results seem to be contradictory. For example, some recent reports found an absence of production in strains positive for the LAI gene (109). This may be related to results reported elsewhere showing that CFA synthesis is regulated by various factors, such as pH or temperature (56,65).…”

Section: Challenges and Future Perspectivessupporting

confidence: 58%

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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: Challenges and Future Perspectivessupporting

confidence: 58%

“…Moreover, several studies regarding Lactobacillus and Bifidobacterium have shown that inhibition of growth by LA and LNA is strain and not species dependent (104,109). This shows that characterization of these enzymes cannot be carried out according to homology but should consider strain specificity.…”

Section: Challenges and Future Perspectivesmentioning

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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“…Cheese possesses specific characteristics that favour the natural presence of GABA-producing LAB. The high content of L-glutamate (17.5% of the total amino acid content) in milk caseins is metabolized from LAB during the ripening process [69]. In addition to strain variability, GABA production is affected by many other factors such as the temperature, the pH, the medium composition, and other environmental factors [29,70,71].…”

Section: Detection Of Extracellular Gabamentioning

confidence: 99%

Ιn Vitro Screening of γ-Aminobutyric Acid and Autoinducer-2 Signalling in Lactic Acid Bacteria Exhibiting Probiotic Potential Isolated from Natural Black Conservolea Olives

Pavli

Gkana

Adebambo

et al. 2019

Foods

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In the present study, 33 strains of lactic acid bacteria (LAB) previously isolated from natural black Conservolea olives were assessed for their probiotic potential in vitro, as well as for their autoinducer-2 (AI-2) activity under standard growth conditions and the production of γ-aminobutyric acid (GABA). The probiotic tests included the in vitro resistance to low pH and resistance to bile salts, the evaluation of bile salt hydrolase activity, as well as safety tests regarding their possible haemolytic activity and their antimicrobial activity against pathogens. The results indicated that 17 strains were able to survive in low pH and in the presence of bile, with 15 of them also exhibiting partial bile salt hydrolase activity. None of the strains exhibited haemolytic activity or inhibited the growth of any of the examined pathogens. Moreover, the strains displayed generally low AI-2 activity under the growth conditions tested, regardless of the species. Interestingly, in contrast to what has been found in most foods, none of the isolates were found to produce GABA after 48 h of growth. The results from the AI-2 activity and extracellular GABA detection were considered as unexpected for LAB with probiotic attributes.

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“…Several studies have shown that strains of lactic acid bacteria (LAB) are able to synthesize CLA from linoleic acid in culture medium or milk (Gorissen et al, 2010;Ogawa et al, 2005;Renes et al, 2017a). This fact has opened new research lines aimed at increasing the CLA content of cheese by the use of starters or adjunct cultures able to biosynthesize CLA in vitro.…”

Section: Introductionmentioning

confidence: 99%

“…The objective of this study was to investigate the effect of two autochthonous Lactobacillus strains used as adjunct cultures, previously identified and characterized in vitro as CLA producers (Renes et al, 2017a(Renes et al, , 2017b, to improve the nutritional value of sheep cheese fat without modifying the sensory properties of the cheeses.…”

Section: Introductionmentioning

confidence: 99%

CLA-producing adjunct cultures improve the nutritional value of sheep cheese fat

Renes

Gómez‐Cortés

Fuente

et al. 2019

Food Research International

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The influence of the autochthonous CLA-producing Lactobacillus plantarum TAUL 1588 and Lactobacillus casei subsp. casei SS 1644 strains and the ripening time on the fatty acid (FA) content and sensory characteristics of sheep cheese were investigated. Three cheese types with different cultures and the control cheese were produced in duplicate and ripened for 8 months. 86 individual FA were determined by gas chromatography. Ripening time (2, 90, 180 and 240 days) did not have a significant effect (P > .05) on the FA content. However, the presence of both Lactobacillus CLA-producing strains led to a decrease of the saturated FA content and to 1.30, 1.19 and 1.27 times higher levels of vaccenic acid, CLA and omega-3, respectively, when compared to the control cheese. This combination allowed obtaining sheep milk cheeses with a healthier FA content, without appreciable changes on sensory characteristics. This work could be a promising approach to increase the bioactive fatty acid content of cheeses.

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Production of conjugated linoleic acid and gamma-aminobutyric acid by autochthonous lactic acid bacteria and detection of the genes involved

Cited by 30 publications

References 39 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

Ιn Vitro Screening of γ-Aminobutyric Acid and Autoinducer-2 Signalling in Lactic Acid Bacteria Exhibiting Probiotic Potential Isolated from Natural Black Conservolea Olives

CLA-producing adjunct cultures improve the nutritional value of sheep cheese fat

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