Conjugated linoleic acid conversion by dairy bacteria cultured in MRS broth and buffalo milk
- Autores
- Van Nieuwenhove, Carina Paola; Oliszewski, Ruben; Gonzalez, Silvia Nelina; Perez Chaia, Adriana Beatriz
- Año de publicación
- 2007
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión publicada
- Descripción
- Aims: To evaluate strains of Lactobacilli, Bifidobacteria and Streptococci for their ability to produce conjugated linoleic acid (CLA) from free linoleic acid (LA). Methods and Results: Eight dairy bacteria tolerant to LA were grown in MRS broth containing LA (200 μg ml-1) and CLA was assessed. Seven bacteria were able to form CLA after 24 h of incubation, varying percentage conversion between 17% and 36%. Lactobacillus casei, Lactobacillus rhamnosus, Bifidobacterium bifidum and Streptococcus thermophilus showed the highest LA conversion and were inoculated into buffalo milk supplemented with different concentration of LA. The production of CLA at 200 μg ml -1 of LA was two- or threefold in milk than MRS broth. All evaluated strains were able to produce CLA from high LA levels (1000 μg ml -1). Conclusions: The most tolerant strain to LA was Lact. casei. Lacttobacillus rhamnosus produced the maximum level of CLA at high LA concentrations (800 μg ml-1). The selected bacteria may be considered as adjunct cultures to be included on dairy fermented products manufacture. Low concentration of LA must be added to the medium to enhance CLA formation. Significance and Impact of the Study: The production of CLA by strains using milks from regional farms as medium offer a possible mechanism to enhance this beneficial compound in dairy products and those the possibility to develop functional foods.
Fil: Van Nieuwenhove, Carina Paola. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Universidad Nacional de Tucumán. Facultad de Ciencias Naturales e Instituto Miguel Lillo; Argentina
Fil: Oliszewski, Ruben. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Gonzalez, Silvia Nelina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina
Fil: Perez Chaia, Adriana Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina - Materia
-
Bifidobacterium
Buffalo Milk
Conjugated Linoleic Acid
Dairy Bacteria
Lactobacilli
Linoleic Acid
Streptococcus - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
- Repositorio
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/56437
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Conjugated linoleic acid conversion by dairy bacteria cultured in MRS broth and buffalo milkVan Nieuwenhove, Carina PaolaOliszewski, RubenGonzalez, Silvia NelinaPerez Chaia, Adriana BeatrizBifidobacteriumBuffalo MilkConjugated Linoleic AcidDairy BacteriaLactobacilliLinoleic AcidStreptococcushttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1Aims: To evaluate strains of Lactobacilli, Bifidobacteria and Streptococci for their ability to produce conjugated linoleic acid (CLA) from free linoleic acid (LA). Methods and Results: Eight dairy bacteria tolerant to LA were grown in MRS broth containing LA (200 μg ml-1) and CLA was assessed. Seven bacteria were able to form CLA after 24 h of incubation, varying percentage conversion between 17% and 36%. Lactobacillus casei, Lactobacillus rhamnosus, Bifidobacterium bifidum and Streptococcus thermophilus showed the highest LA conversion and were inoculated into buffalo milk supplemented with different concentration of LA. The production of CLA at 200 μg ml -1 of LA was two- or threefold in milk than MRS broth. All evaluated strains were able to produce CLA from high LA levels (1000 μg ml -1). Conclusions: The most tolerant strain to LA was Lact. casei. Lacttobacillus rhamnosus produced the maximum level of CLA at high LA concentrations (800 μg ml-1). The selected bacteria may be considered as adjunct cultures to be included on dairy fermented products manufacture. Low concentration of LA must be added to the medium to enhance CLA formation. Significance and Impact of the Study: The production of CLA by strains using milks from regional farms as medium offer a possible mechanism to enhance this beneficial compound in dairy products and those the possibility to develop functional foods.Fil: Van Nieuwenhove, Carina Paola. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Universidad Nacional de Tucumán. Facultad de Ciencias Naturales e Instituto Miguel Lillo; ArgentinaFil: Oliszewski, Ruben. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaFil: Gonzalez, Silvia Nelina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; ArgentinaFil: Perez Chaia, Adriana Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; ArgentinaWiley Blackwell Publishing, Inc2007-05info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/56437Van Nieuwenhove, Carina Paola; Oliszewski, Ruben; Gonzalez, Silvia Nelina; Perez Chaia, Adriana Beatriz; Conjugated linoleic acid conversion by dairy bacteria cultured in MRS broth and buffalo milk; Wiley Blackwell Publishing, Inc; Letters in Applied Microbiology; 44; 5; 5-2007; 467-4740266-82541472-765XCONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1111/j.1472-765X.2007.02135.xinfo:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/abs/10.1111/j.1472-765X.2007.02135.xinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T10:10:58Zoai:ri.conicet.gov.ar:11336/56437instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 10:10:58.821CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse |
dc.title.none.fl_str_mv |
Conjugated linoleic acid conversion by dairy bacteria cultured in MRS broth and buffalo milk |
title |
Conjugated linoleic acid conversion by dairy bacteria cultured in MRS broth and buffalo milk |
spellingShingle |
Conjugated linoleic acid conversion by dairy bacteria cultured in MRS broth and buffalo milk Van Nieuwenhove, Carina Paola Bifidobacterium Buffalo Milk Conjugated Linoleic Acid Dairy Bacteria Lactobacilli Linoleic Acid Streptococcus |
title_short |
Conjugated linoleic acid conversion by dairy bacteria cultured in MRS broth and buffalo milk |
title_full |
Conjugated linoleic acid conversion by dairy bacteria cultured in MRS broth and buffalo milk |
title_fullStr |
Conjugated linoleic acid conversion by dairy bacteria cultured in MRS broth and buffalo milk |
title_full_unstemmed |
Conjugated linoleic acid conversion by dairy bacteria cultured in MRS broth and buffalo milk |
title_sort |
Conjugated linoleic acid conversion by dairy bacteria cultured in MRS broth and buffalo milk |
dc.creator.none.fl_str_mv |
Van Nieuwenhove, Carina Paola Oliszewski, Ruben Gonzalez, Silvia Nelina Perez Chaia, Adriana Beatriz |
author |
Van Nieuwenhove, Carina Paola |
author_facet |
Van Nieuwenhove, Carina Paola Oliszewski, Ruben Gonzalez, Silvia Nelina Perez Chaia, Adriana Beatriz |
author_role |
author |
author2 |
Oliszewski, Ruben Gonzalez, Silvia Nelina Perez Chaia, Adriana Beatriz |
author2_role |
author author author |
dc.subject.none.fl_str_mv |
Bifidobacterium Buffalo Milk Conjugated Linoleic Acid Dairy Bacteria Lactobacilli Linoleic Acid Streptococcus |
topic |
Bifidobacterium Buffalo Milk Conjugated Linoleic Acid Dairy Bacteria Lactobacilli Linoleic Acid Streptococcus |
purl_subject.fl_str_mv |
https://purl.org/becyt/ford/1.6 https://purl.org/becyt/ford/1 |
dc.description.none.fl_txt_mv |
Aims: To evaluate strains of Lactobacilli, Bifidobacteria and Streptococci for their ability to produce conjugated linoleic acid (CLA) from free linoleic acid (LA). Methods and Results: Eight dairy bacteria tolerant to LA were grown in MRS broth containing LA (200 μg ml-1) and CLA was assessed. Seven bacteria were able to form CLA after 24 h of incubation, varying percentage conversion between 17% and 36%. Lactobacillus casei, Lactobacillus rhamnosus, Bifidobacterium bifidum and Streptococcus thermophilus showed the highest LA conversion and were inoculated into buffalo milk supplemented with different concentration of LA. The production of CLA at 200 μg ml -1 of LA was two- or threefold in milk than MRS broth. All evaluated strains were able to produce CLA from high LA levels (1000 μg ml -1). Conclusions: The most tolerant strain to LA was Lact. casei. Lacttobacillus rhamnosus produced the maximum level of CLA at high LA concentrations (800 μg ml-1). The selected bacteria may be considered as adjunct cultures to be included on dairy fermented products manufacture. Low concentration of LA must be added to the medium to enhance CLA formation. Significance and Impact of the Study: The production of CLA by strains using milks from regional farms as medium offer a possible mechanism to enhance this beneficial compound in dairy products and those the possibility to develop functional foods. Fil: Van Nieuwenhove, Carina Paola. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Universidad Nacional de Tucumán. Facultad de Ciencias Naturales e Instituto Miguel Lillo; Argentina Fil: Oliszewski, Ruben. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina Fil: Gonzalez, Silvia Nelina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina Fil: Perez Chaia, Adriana Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina |
description |
Aims: To evaluate strains of Lactobacilli, Bifidobacteria and Streptococci for their ability to produce conjugated linoleic acid (CLA) from free linoleic acid (LA). Methods and Results: Eight dairy bacteria tolerant to LA were grown in MRS broth containing LA (200 μg ml-1) and CLA was assessed. Seven bacteria were able to form CLA after 24 h of incubation, varying percentage conversion between 17% and 36%. Lactobacillus casei, Lactobacillus rhamnosus, Bifidobacterium bifidum and Streptococcus thermophilus showed the highest LA conversion and were inoculated into buffalo milk supplemented with different concentration of LA. The production of CLA at 200 μg ml -1 of LA was two- or threefold in milk than MRS broth. All evaluated strains were able to produce CLA from high LA levels (1000 μg ml -1). Conclusions: The most tolerant strain to LA was Lact. casei. Lacttobacillus rhamnosus produced the maximum level of CLA at high LA concentrations (800 μg ml-1). The selected bacteria may be considered as adjunct cultures to be included on dairy fermented products manufacture. Low concentration of LA must be added to the medium to enhance CLA formation. Significance and Impact of the Study: The production of CLA by strains using milks from regional farms as medium offer a possible mechanism to enhance this beneficial compound in dairy products and those the possibility to develop functional foods. |
publishDate |
2007 |
dc.date.none.fl_str_mv |
2007-05 |
dc.type.none.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://purl.org/coar/resource_type/c_6501 info:ar-repo/semantics/articulo |
format |
article |
status_str |
publishedVersion |
dc.identifier.none.fl_str_mv |
http://hdl.handle.net/11336/56437 Van Nieuwenhove, Carina Paola; Oliszewski, Ruben; Gonzalez, Silvia Nelina; Perez Chaia, Adriana Beatriz; Conjugated linoleic acid conversion by dairy bacteria cultured in MRS broth and buffalo milk; Wiley Blackwell Publishing, Inc; Letters in Applied Microbiology; 44; 5; 5-2007; 467-474 0266-8254 1472-765X CONICET Digital CONICET |
url |
http://hdl.handle.net/11336/56437 |
identifier_str_mv |
Van Nieuwenhove, Carina Paola; Oliszewski, Ruben; Gonzalez, Silvia Nelina; Perez Chaia, Adriana Beatriz; Conjugated linoleic acid conversion by dairy bacteria cultured in MRS broth and buffalo milk; Wiley Blackwell Publishing, Inc; Letters in Applied Microbiology; 44; 5; 5-2007; 467-474 0266-8254 1472-765X CONICET Digital CONICET |
dc.language.none.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
info:eu-repo/semantics/altIdentifier/doi/10.1111/j.1472-765X.2007.02135.x info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/abs/10.1111/j.1472-765X.2007.02135.x |
dc.rights.none.fl_str_mv |
info:eu-repo/semantics/openAccess https://creativecommons.org/licenses/by-nc-sa/2.5/ar/ |
eu_rights_str_mv |
openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/ |
dc.format.none.fl_str_mv |
application/pdf application/pdf application/pdf application/pdf |
dc.publisher.none.fl_str_mv |
Wiley Blackwell Publishing, Inc |
publisher.none.fl_str_mv |
Wiley Blackwell Publishing, Inc |
dc.source.none.fl_str_mv |
reponame:CONICET Digital (CONICET) instname:Consejo Nacional de Investigaciones Científicas y Técnicas |
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CONICET Digital (CONICET) |
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CONICET Digital (CONICET) |
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Consejo Nacional de Investigaciones Científicas y Técnicas |
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CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas |
repository.mail.fl_str_mv |
dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar |
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1842270139982020608 |
score |
13.13397 |