TY - JOUR
T1 - Factors affecting conjugated linoleic acid production by Lactobacillus plantarum GSI 303
AU - Suteebut, N.
AU - Chanthachum, S.
AU - Intarapichet, K.
AU - Cadwallader, K. R.
AU - Miller, M. J.
N1 - Publisher Copyright:
© 2016. All Rights Reserved.
PY - 2016
Y1 - 2016
N2 - Conjugated linoleic acids (CLAs), an isomerization product of linoleic acid (LA), have been found to provide beneficial physiological effects for health. Lactobacillus plantarum GSI 303, a strain, selected for its potential in CLAs synthesis, was studied to understand the conditions that may enhance CLA production. The maximum concentration of CLA was 6.0 mg/g fat obtained from the optimum conditions for culturing in de Mann Rogosa Sharp (MRS) broth and skim milk media contain 2 mg/mL LA, initial pH 6.5, and incubation at 37°C for 24 h. By performing either in aerobic or anaerobic conditions, CLA production was not significantly different and prolonging incubation time from 24 to 48 h did not enhance CLA formation (p>0.05). Incubation at 37°C, CLA content was higher than at 43°C and 15°C. In addition, L. plantarum GSI 303 produced CLA in skim milk media higher than did L. reuteri ATCC 55739 which was used as a positive bacterial control for CLA production.
AB - Conjugated linoleic acids (CLAs), an isomerization product of linoleic acid (LA), have been found to provide beneficial physiological effects for health. Lactobacillus plantarum GSI 303, a strain, selected for its potential in CLAs synthesis, was studied to understand the conditions that may enhance CLA production. The maximum concentration of CLA was 6.0 mg/g fat obtained from the optimum conditions for culturing in de Mann Rogosa Sharp (MRS) broth and skim milk media contain 2 mg/mL LA, initial pH 6.5, and incubation at 37°C for 24 h. By performing either in aerobic or anaerobic conditions, CLA production was not significantly different and prolonging incubation time from 24 to 48 h did not enhance CLA formation (p>0.05). Incubation at 37°C, CLA content was higher than at 43°C and 15°C. In addition, L. plantarum GSI 303 produced CLA in skim milk media higher than did L. reuteri ATCC 55739 which was used as a positive bacterial control for CLA production.
KW - CLA
KW - Conjugated linoleic acid
KW - Lactobacillus plantarum
KW - Linoleic acid
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M3 - Article
AN - SCOPUS:85097679587
SN - 1985-4668
VL - 23
SP - 1739
EP - 1746
JO - International Food Research Journal
JF - International Food Research Journal
IS - 4
ER -