Screening and Identification of High-Yielding Strains of Conjugated Linoleic Acid and Optimization of Conditions for the Conversion of CLA
Conjugated linoleic acid (CLA) is a class of naturally occurring octadecadienoic acid in humans and animals and is a general term for a group of conformational and positional isomers of linoleic acid. In order to obtain the development of excellent lactic acid strains with a high production of conju...
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| Published in | Foods Vol. 13; no. 12; p. 1830 |
|---|---|
| Main Authors | , , , , , |
| Format | Journal Article |
| Language | English |
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11.06.2024
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| Abstract | Conjugated linoleic acid (CLA) is a class of naturally occurring octadecadienoic acid in humans and animals and is a general term for a group of conformational and positional isomers of linoleic acid. In order to obtain the development of excellent lactic acid strains with a high production of conjugated linoleic acid, 32 strains with a possible CLA conversion ability were obtained by initial screening using UV spectrophotometry, and then the strains were re-screened by gas chromatography, and finally, the strain with the highest CLA content was obtained. The strains were optimized for cultivation by changing the amount of substrate addition, inoculum amount, and fermentation time. The results showed that the yield of the experimentally optimized strain for the conversion of conjugated linoleic acid could reach 94.68 ± 3.57 μg/mL, which was 74.4% higher than the initial yield of 54.28 ± 2.12 μg/mL of the strain. The results of this study can provide some basis for the application of conjugated linoleic acid production by
in the fermentation of lactic acid bacteria. |
|---|---|
| AbstractList | Conjugated linoleic acid (CLA) is a class of naturally occurring octadecadienoic acid in humans and animals and is a general term for a group of conformational and positional isomers of linoleic acid. In order to obtain the development of excellent lactic acid strains with a high production of conjugated linoleic acid, 32 strains with a possible CLA conversion ability were obtained by initial screening using UV spectrophotometry, and then the strains were re-screened by gas chromatography, and finally, the strain with the highest CLA content was obtained. The strains were optimized for cultivation by changing the amount of substrate addition, inoculum amount, and fermentation time. The results showed that the yield of the experimentally optimized strain for the conversion of conjugated linoleic acid could reach 94.68 ± 3.57 μg/mL, which was 74.4% higher than the initial yield of 54.28 ± 2.12 μg/mL of the strain. The results of this study can provide some basis for the application of conjugated linoleic acid production by Lactobacillus paracasei in the fermentation of lactic acid bacteria. Conjugated linoleic acid (CLA) is a class of naturally occurring octadecadienoic acid in humans and animals and is a general term for a group of conformational and positional isomers of linoleic acid. In order to obtain the development of excellent lactic acid strains with a high production of conjugated linoleic acid, 32 strains with a possible CLA conversion ability were obtained by initial screening using UV spectrophotometry, and then the strains were re-screened by gas chromatography, and finally, the strain with the highest CLA content was obtained. The strains were optimized for cultivation by changing the amount of substrate addition, inoculum amount, and fermentation time. The results showed that the yield of the experimentally optimized strain for the conversion of conjugated linoleic acid could reach 94.68 ± 3.57 μg/mL, which was 74.4% higher than the initial yield of 54.28 ± 2.12 μg/mL of the strain. The results of this study can provide some basis for the application of conjugated linoleic acid production by Lactobacillus paracasei in the fermentation of lactic acid bacteria. Conjugated linoleic acid (CLA) is a class of naturally occurring octadecadienoic acid in humans and animals and is a general term for a group of conformational and positional isomers of linoleic acid. In order to obtain the development of excellent lactic acid strains with a high production of conjugated linoleic acid, 32 strains with a possible CLA conversion ability were obtained by initial screening using UV spectrophotometry, and then the strains were re-screened by gas chromatography, and finally, the strain with the highest CLA content was obtained. The strains were optimized for cultivation by changing the amount of substrate addition, inoculum amount, and fermentation time. The results showed that the yield of the experimentally optimized strain for the conversion of conjugated linoleic acid could reach 94.68 ± 3.57 μg/mL, which was 74.4% higher than the initial yield of 54.28 ± 2.12 μg/mL of the strain. The results of this study can provide some basis for the application of conjugated linoleic acid production by Lactobacillus paracasei in the fermentation of lactic acid bacteria.Conjugated linoleic acid (CLA) is a class of naturally occurring octadecadienoic acid in humans and animals and is a general term for a group of conformational and positional isomers of linoleic acid. In order to obtain the development of excellent lactic acid strains with a high production of conjugated linoleic acid, 32 strains with a possible CLA conversion ability were obtained by initial screening using UV spectrophotometry, and then the strains were re-screened by gas chromatography, and finally, the strain with the highest CLA content was obtained. The strains were optimized for cultivation by changing the amount of substrate addition, inoculum amount, and fermentation time. The results showed that the yield of the experimentally optimized strain for the conversion of conjugated linoleic acid could reach 94.68 ± 3.57 μg/mL, which was 74.4% higher than the initial yield of 54.28 ± 2.12 μg/mL of the strain. The results of this study can provide some basis for the application of conjugated linoleic acid production by Lactobacillus paracasei in the fermentation of lactic acid bacteria. Conjugated linoleic acid (CLA) is a class of naturally occurring octadecadienoic acid in humans and animals and is a general term for a group of conformational and positional isomers of linoleic acid. In order to obtain the development of excellent lactic acid strains with a high production of conjugated linoleic acid, 32 strains with a possible CLA conversion ability were obtained by initial screening using UV spectrophotometry, and then the strains were re-screened by gas chromatography, and finally, the strain with the highest CLA content was obtained. The strains were optimized for cultivation by changing the amount of substrate addition, inoculum amount, and fermentation time. The results showed that the yield of the experimentally optimized strain for the conversion of conjugated linoleic acid could reach 94.68 ± 3.57 μg/mL, which was 74.4% higher than the initial yield of 54.28 ± 2.12 μg/mL of the strain. The results of this study can provide some basis for the application of conjugated linoleic acid production by in the fermentation of lactic acid bacteria. |
| Author | Sun, Ruohao Zhang, Ying Chen, Cunshe Pang, Zhihua Tong, Fang Liu, Xinqi |
| AuthorAffiliation | China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100083, China; chencs@th.btbu.edu.cn (C.C.); tongfang1522@163.com (F.T.); sunrh0310@163.com (R.S.); czhcxcxk@163.com (Y.Z.); liuxinqi@btbu.edu.cn (X.L.) |
| AuthorAffiliation_xml | – name: China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100083, China; chencs@th.btbu.edu.cn (C.C.); tongfang1522@163.com (F.T.); sunrh0310@163.com (R.S.); czhcxcxk@163.com (Y.Z.); liuxinqi@btbu.edu.cn (X.L.) |
| Author_xml | – sequence: 1 givenname: Cunshe surname: Chen fullname: Chen, Cunshe organization: China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100083, China – sequence: 2 givenname: Fang surname: Tong fullname: Tong, Fang organization: China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100083, China – sequence: 3 givenname: Ruohao surname: Sun fullname: Sun, Ruohao organization: China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100083, China – sequence: 4 givenname: Ying surname: Zhang fullname: Zhang, Ying organization: China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100083, China – sequence: 5 givenname: Zhihua surname: Pang fullname: Pang, Zhihua organization: China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100083, China – sequence: 6 givenname: Xinqi surname: Liu fullname: Liu, Xinqi organization: China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100083, China |
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| Keywords | conjugated linoleic acid lactic acid bacteria 16SrDNA screening of bacterial species |
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| Snippet | Conjugated linoleic acid (CLA) is a class of naturally occurring octadecadienoic acid in humans and animals and is a general term for a group of conformational... |
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| SubjectTerms | 16SrDNA Acid production Bacteria Biosynthesis conjugated linoleic acid Dairy products Fatty acids Fermentation Gas chromatography Inoculum Isomers Lactic acid Lactic acid bacteria Linoleic acid Potassium Screening screening of bacterial species Spectrophotometry Strains (organisms) Substrates Vegetable oils Yogurt |
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| Title | Screening and Identification of High-Yielding Strains of Conjugated Linoleic Acid and Optimization of Conditions for the Conversion of CLA |
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