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
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/56437
Acceder
id CONICETDig_55e3c8080e491753d25a8d3b1a763046
oai_identifier_str oai:ri.conicet.gov.ar:11336/56437
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling 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 Técnicas2025-09-29T10:44:24Zoai: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:34982025-09-29 10:44:24.553CONICET 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
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1844614481287577600
score 13.070432

Publicaciones similares