Conjugated linoleic acid production and probiotic assessment of Lactobacillus plantarum isolated from Pico cheese
Conjugated linoleic acid
Lactic acid bacteria
MetadataShow full item record
StatisticsDisplay Item Statistics
CitationRibeiro, S., Stanton, C., Yang, B., Ross, R. and Silva, C. (2018). Conjugated linoleic acid production and probiotic assessment of Lactobacillus plantarum isolated from Pico cheese. LWT - -Food Science and Technology 90, 403-411. doi: https://dx.doi.org/10.1016/j.lwt.2017.12.065.
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%).
FunderFundação para a Ciência e Tecnologia; Science Foundation of Ireland; Fundo Regional para a Ciência e Tecnologia
Grant NumberPTDC/AGR-ALI/104385/2008; M3.1.2/F/011/2011
The following license files are associated with this item:
- Creative Commons
Except where otherwise noted, this item's license is described as Attribution-NonCommercial-ShareAlike 3.0 United States