Bioconversion of linoleic acid to conjugated linoleic acid by Lactobacillus reuteri under different growth conditions

• Published in: Journal of chemical technology and biotechnology (1986) Vol. 84; no. 2; pp. 180 - 185
• Main Authors: Hernandez-Mendoza, Adrian, Lopez-Hernandez, Arnoldo, Hill, Charles G, Garcia, Hugo S
• Format: Journal Article
• Language: English
• Published: Chichester, UK John Wiley & Sons, Ltd 01.02.2009; Wiley
• Subjects: Applied sciences; bioconversion; Biological and medical sciences; Biotechnology; Chemical engineering; conjugated linoleic acid; Exact sciences and technology; Food engineering; Food industries; Fundamental and applied biological sciences. Psychology; General aspects; Lactobacillus reuteri; linoleic acid; Methods. Procedures. Technologies; Others; probiotic; Various methods and equipments; bioconversion; linoleic acid; Aerobe; Fermentation; conjugated linoleic acid; probiotic; Lactobacillus reuteri; Anaerobe; Food industry; Production; pH; Bacteria; Low temperature
• ISSN: 0268-2575; 1097-4660
• DOI: 10.1002/jctb.2021

BACKGROUND: Lactobacillus reuteri was grown in De Man/Rogosa/Sharpe (MRS) broth (initial pH 6.5) supplemented with free linoleic acid (LA) at different concentrations (5, 10, 20 and 30 mg mL⁻¹) and incubated aerobically at different temperatures (4, 10, 16, 22 and 30 °C) in order to test its ability to accomplish the bioconversion of LA to conjugated linoleic acid (CLA). Temperatures and LA concentrations producing the highest conversion of LA to CLA in the initial trials were tested further using micro-anaerobic conditions and a lower initial pH (5.5).RESULTS: Data showed that production of CLA exhibited variations with regard to the fermentation conditions used. The highest production of CLA (0.108 mg mL⁻¹) was measured in a broth containing 20 mg mL⁻¹ free LA that was incubated aerobically at 10 °C for 30 h. When the initial pH of the reaction medium was reduced from 6.5 to 5.5, CLA production decreased. Micro-aerobic conditions reduced the ability of Lb. reuteri to produce CLA, since production of CLA under aerobic conditions was at least 1.4 times greater.CONCLUSION: Production of CLA by Lb. reuteri at low temperatures and relatively high substrate concentrations provides novel opportunities for the development of functional foods with the benefits of enrichment in CLA and probiotic bacteria. Copyright