Conjugated linoleic acid production and probiotic assessment of Lactobacillus plantarum isolated from Pico cheese

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dc.contributor.authorRibeiro, Susana C.en
dc.contributor.authorStanton, Catherineen
dc.contributor.authorYang, Boen
dc.contributor.authorRoss, R. Paulen
dc.contributor.authorSilva, Célia C. G.en
dc.contributor.funderFundação para a Ciência e a Tecnologiaen
dc.contributor.funderScience Foundation Irelanden
dc.contributor.funderFundo Regional para a Ciência e Tecnologiaen
dc.date.accessioned2023-09-07T10:57:14Z
dc.date.available2023-09-07T10:57:14Z
dc.date.issued2018-01-02en
dc.description.abstractLactic 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%).en
dc.description.sponsorshipFundação para a Ciência e Tecnologia (Project PTDC/AGR-ALI/104385/2008); Fundo Regional para a Ciência e Tecnologia’ (Project M3.1.2/F/011/2011)en
dc.description.statusPeer revieweden
dc.description.versionAccepted Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.citationRibeiro, 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.2017.12.065en
dc.identifier.doi10.1016/j.lwt.2017.12.065en
dc.identifier.endpage411en
dc.identifier.issn0023-6438en
dc.identifier.journaltitleLWTen
dc.identifier.startpage403en
dc.identifier.urihttps://hdl.handle.net/10468/14934
dc.identifier.volume90en
dc.language.isoenen
dc.publisherElsevier Ltd.en
dc.rights© 2017, Elsevier Ltd. All rights reserved. This manuscript version is made available under the CC BY-NC-ND 4.0 license.en
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/en
dc.subjectFunctional fooden
dc.subjectConjugated linoleic aciden
dc.subjectCLAen
dc.subjectLactic acid bacteriaen
dc.subjectLactobacillus plantarumen
dc.subjectProbioticsen
dc.titleConjugated linoleic acid production and probiotic assessment of Lactobacillus plantarum isolated from Pico cheeseen
dc.typeArticle (peer-reviewed)en
oaire.citation.volume90en
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