Conjugated linoleic acid production and probiotic assessment of Lactobacillus plantarum isolated from Pico cheese
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Accepted Version
Date
2018-01-02
Authors
Ribeiro, Susana C.
Stanton, Catherine
Yang, Bo
Ross, R. Paul
Silva, Célia C. G.
Journal Title
Journal ISSN
Volume Title
Publisher
Elsevier Ltd.
Published Version
Abstract
Lactic acid bacteria isolated from a traditional Azorean cheese were screened for their ability to convert free linoleic acid to conjugated linoleic acid (CLA). Two strains of Lactobacillus plantarum were recognized as potential CLA producers. GC analysis identified cis-9, trans-11 C18:2 as the predominant isomer (10–14 μg/mL), followed by trans-9, trans-11 C18:2 (4–6 μg/mL). The CLA producing strains demonstrated strong biofilm capacity, high cell surface hydrophobicity and good auto-aggregation ability. These strains were capable of surviving in the presence of bile salts (0.3%) and pancreatin (0.1%), but only the highest CLA producer (L3C1E8) was able to resist low pH (2.5). Moreover, the CLA-producers showed good adhesion capacity to intestinal human cells (Caco-2 and HT-29) and were able to prevent colonization of Escherichia coli. Of the two strains, Lactobacillus plantarum L3C1E8 revealed superior probiotic properties and great potential for producing food products enriched in the two CLA isomers, cis-9, trans-11 C18:2 (60%) and trans-9, trans-11 C18:2 (25%).
Description
Keywords
Functional food , Conjugated linoleic acid , CLA , Lactic acid bacteria , Lactobacillus plantarum , Probiotics
Citation
Ribeiro, S. C., Stanton, C., Yang, B., Ross, R. P. and Silva, C. C. (2018) 'Conjugated linoleic acid production and probiotic assessment of Lactobacillus plantarum isolated from Pico cheese', LWT, 90, pp.403-411. doi: 10.1016/j.lwt.2017.12.065