Production of conjugated linoleic acid and gamma-aminobutyric acid by autochthonous lactic acid bacteria and detection of the genes involved
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CLA has functional properties and potential health-promoting effects such as anticarcinogenic, anti-inflammatory, reducing body fat deposition, reducing atherosclerosis, modulating immune system, reducing blood glucose, reducing osteoporosis, preventing cardiovascular disease, controlling serum cholesterol and triglycerides, and improving insulin resistance.
“CLA has several functional properties and potential health-promoting effects, such as anticarcinogenic, anti-inflammatory, reducing and preventing body fat deposition, reducing atherosclerosis [261,262], modulating the immune system [263], reducing blood glucose levels [264], reducing osteoporosis [265], preventing and treating cardiovascular disease, controlling serum levels of cholesterol and”
From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [263]
Several studies have shown that some strains of LAB and bifidobacteria can efficiently convert linoleic acid to CLA, due to the activity of the enzyme linoleic acid isomerase; however, this is a strain-dependent process.
“In recent years, several studies have shown that some strains of LAB and bifidobacteria can efficiently convert linoleic acid to CLA, due to the activity of the enzyme linoleic acid isomerase; however, this is a strain-dependent process [263].”
From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [263]
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Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions
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“For example, some recent reports found an absence of production in strains positive for the LAI gene (109).”
BackgroundResultExploitation of microbial activities at low pH to enhance planetary health
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“…acid (LA) [29,137,138]; bacteriocins [139–142]; bioactive peptides [143–146]; conjugated linoleic acid (CLA) [147,148]; gamma-aminobutyric acid (GABA) [70,149,150]; vitamins [151–154]; and enzymes [19,155–157]) are sometimes credited as the end byproducts of the fermentation process [44,139,158].”
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“[26], only 10 of 85 LAB isolates showed GABA synthesis ability.”
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“GABA is also produced through a bio-based green route from agricultural waste, such as waste gluten (Renes et al., 2017).”
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- Authors
- Renes, E., Linares, D. M., González, L., Fresno, J. M., Tornadijo, M. E., & Stanton, C.
- Affiliations
- Universidad de León (ES)
- Teagasc - The Irish Agriculture and Food Development Authority (IE)
- Corresponding author
- Tornadijo, M.E.
- Venue
- Journal of Functional Foods
- Publisher
- Elsevier BV
- Published
- 2017-07
- Volume
- 34
- Pages
- 340-346
- ISSN
- 1756-4646 (ISSN-L)
- OpenAlex
- W2612551819
- Cited by
- 38
- References
- 41
- Citations by year
- 2026: 1 · 2025: 4 · 2024: 5 · 2023: 8 · 2022: 4 · 2021: 1 · 2020: 5 · 2019: 4 · 2018: 6
- FWCI
- 4.61
- Type
- journal article
- Language
- en
- Open access
- green
- doaj.org
- Licence
- Locations
- Journal of Functional Foods (publishedVersion)
- DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
- Funders
- University of León
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Life Sciences › Agricultural and Biological Sciences › Plant Science › GABA and Rice Research
- Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
- Keywords
- conjugated linoleic acid, GABA, lactic acid bacteria, Lactobacillus plantarum, Lactobacillus casei subsp. casei, Lactobacillus brevis, Lactococcus lactis subsp. lactis, artisanal cheese, glutamic acid decarboxylase, bioactive compounds, starter cultures, functional dairy products, genetic screening
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