Production of conjugated fatty acids by lactic acid bacteria
Abstract
Conjugated fatty acids have attracted much attention as a novel type of biologically beneficial functional lipid. Some isomers of conjugated linoleic acid (CLA) reduce carcinogenesis, atherosclerosis, and body fat. Considering the use of CLA for medicinal and nutraceutical purposes, a safe isomer-selective process is required. The introduction of biological reactions for CLA production could be an answer. We screened microbial reactions useful for CLA production, and found several unique reactions in lactic acid bacteria. Lactic acid bacteria produced CLA from linoleic acid. The produced CLA comprised a mixture of cis-9,trans-11-octadecadienoic acid (18:2) and trans-9,trans-11-18:2. Lactobacillus plantarum AKU 1009a was selected as a potential CLA producer. Using washed cells of L. plantarum AKU 1009a as a catalyst, CLA production from linoleic acid reached 40 mg/ml under the optimized conditions. The CLA-producing reaction was found to consist of two successive reactions, i.e., hydration of linoleic acid to 10-hydroxy-12-octadecenoic acid and dehydrating isomerization of the hydroxy fatty acid to CLA. On the basis of these results, the transformation of hydroxy fatty acids by lactic acid bacteria was investigated. Lactic acid bacteria transformed ricinoleic acid (12-hydroxy-cis-9-octadecenoic acid) to CLA (a mixture of cis-9,trans-11-18:2 and trans-9,trans-11-18:2). Castor oil, which is rich in the triacylglycerol form of ricinoleic acid, was also found to act as a substrate for CLA production by lactic acid bacteria with the aid of lipase-catalyzed triacylglycerol hydrolysis. L. plantarum AKU 1009a produced conjugated trienoic fatty acids from alpha- and gamma-linolenic acid. The trienoic fatty acids produced from alpha-linolenic acid were identified as cis-9,trans-11,cis-15-octadecatrienoic acid (18:3) and trans-9,trans-11,cis-15-18:3. Those produced from gamma-linolenic were cis-6,cis-9,trans-11-18:3 and cis-6,trans-9,trans-11-18:3. The conjugated trienoic fatty acids produced from alpha- and gamma-linolenic acid were further saturated by L. plantarum AKU 1009a to trans-10,cis-15-18:2 and cis-6,trans-10-18:2, respectively.
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LAB in raw milk cheeses may have health-promoting potential by degrading nutrient-damaging compounds (e.g., biogenic amines and cholesterol) or by increasing beneficial compounds (e.g., antihypertensive peptides, GABA, SCFA, CLA).
“The LAB in these cheeses may also have health-promoting potential, either by degrading nutrient-damaging compounds (e.g., biogenic amines and cholesterol) or by increasing the amount of beneficial compounds (e.g., antihypertensive peptides, γ-aminobutyric acid (GABA), short-chain fatty acids (SCFA), and conjugated linoleic acid (CLA)) [18,19].”
From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [18]
Conjugated linoleic acid can be produced by several gut bacteria including Lactobacillus, Butyrivibrio, and Megasphaera.
“Conjugated linoleic acid (CLA) can be produced by several gut bacteria including Lactobacillus, Butyrivibrio, and Megasphaera [19, 20].”
From Dietary lipids, gut microbiota and lipid metabolism (2019) · cites this paper as [20]
Cites
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Dietary lipids, gut microbiota and lipid metabolism
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Polyunsaturated fatty acid saturation by gut lactic acid bacteria affecting host lipid composition
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Self-citationGut microbial molecules in behavioural and neurodegenerative conditions
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Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions
Coelho, M. C., Malcata, F. X., & Silva, C. C. G. (2022) · Foods · doi:10.3390/foods11152276 · Cited by 276 · see citing works
“, antihypertensive peptides, γ-aminobutyric acid (GABA), short-chain fatty acids (SCFA), and conjugated linoleic acid (CLA)) [18,19].”
BackgroundEl Roz, A., Bard, J. M., Huvelin, J. M., & Nazih, H. (2013) · Prostaglandins Leukotrienes and Essential Fatty Acids · doi:10.1016/j.plefa.2012.12.006 · Cited by 52 · see citing works
- Authors
- Ogawa, J., Kishino, S., Ando, A., Sugimoto, S., Mihara, K., & Shimizu, S.
- Affiliations
- Kyoto University (JP)
- Corresponding author
- Shimizu, Sakayu
- Venue
- Journal of Bioscience and Bioengineering
- Publisher
- Elsevier BV
- Published
- 2005-10
- Volume
- 100
- Issue
- 4
- Pages
- 355-364
- ISSN
- 1347-4421 (ISSN-L)
- 1389-1723
- OpenAlex
- W2123788953
- Cited by
- 289
- References
- 1
- Citations by year
- 2026: 10 · 2025: 11 · 2024: 9 · 2023: 12 · 2022: 21 · 2021: 13 · 2020: 21 · 2019: 16 · 2018: 13 · 2017: 19 · 2016: 21 · 2015: 16 · 2014: 13 · 2013: 18 · 2012: 15
- FWCI
- 11.17
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Journal of Bioscience and Bioengineering (publishedVersion)
- PubMed (publishedVersion)
- Funders
- Ministry of Education, Culture, Sports, Science and Technology (01985)
- Japan Society for the Promotion of Science
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Biochemical and biochemical processes
- Health Sciences › Nursing › Nutrition and Dietetics › Fatty Acid Research and Health
- Keywords
- conjugated linoleic acid, lactic acid bacteria, Lactobacillus plantarum, linoleic acid, ricinoleic acid, castor oil, alpha-linolenic acid, gamma-linolenic acid, lipolysis, lipase
- MeSH terms
- Fatty Acids, Lactic Acid, Linoleic Acids, Conjugated, Lactiplantibacillus plantarum
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