scholarly journals Polyunsaturated fatty acid saturation by gut lactic acid bacteria affecting host lipid composition

2013 ◽  
Vol 110 (44) ◽  
pp. 17808-17813 ◽  
Author(s):  
S. Kishino ◽  
M. Takeuchi ◽  
S.-B. Park ◽  
A. Hirata ◽  
N. Kitamura ◽  
...  
2019 ◽  
Vol 37 (No. 5) ◽  
pp. 366-373
Author(s):  
Anita Rokaityte ◽  
Gintare Zaborskiene ◽  
Sonata Gunstiene ◽  
Raimondas Raudonis ◽  
Valdimaras Janulis ◽  
...  

The effect of taxifolin (TXF) with starter cultures (SC), such as Leuconostoc carnosum, or a mixture of  strains Pediococcus pentosaceus and Staphylococcus xylosus, on the TXF stability was evaluated. UPLC analysis demonstrated that after 181 days of storage total TXF content was the highest in samples with TXF and L. carnosum (60%), compared to the 1st day of storage. The sausages with TXF and the mixture of P. pentosaceus and S. xylosus (56%) followed next. The samples treated only with TXF retained 40% of TXF, compared to the 1st day of storage. TXF had no significant effect on the growth of lactic acid bacteria. The accumulation of biogenic amines (BA), including histamine and putrescine, was more effectively reduced in sausages inoculated with the TXF plus P. pentosaceus and S. xylosus mixture. Using this mixture, the rate of lipolysis and processes of lipid oxidation were effectively slowed down. Fatty acid (FA) composition was stable in all cases.


2013 ◽  
Vol 58 (6) ◽  
pp. 443-449 ◽  
Author(s):  
Maria Chiara Remagni ◽  
Maria Paladino ◽  
Francesco Locci ◽  
Flora V. Romeo ◽  
Miriam Zago ◽  
...  

2012 ◽  
Vol 35 (1) ◽  
pp. 75-81 ◽  
Author(s):  
Bo Yang ◽  
Haiqin Chen ◽  
Yuanda Song ◽  
Yong Q. Chen ◽  
Hao Zhang ◽  
...  

2019 ◽  
Author(s):  
Akio Watanabe ◽  
Takuro Yamaguchi ◽  
Kaeko Murota ◽  
Tadaaki Ishii ◽  
Junji Terao ◽  
...  

AbstractReinforcement of hydroperoxide-eliminating activity in the intestines and colon should prevent associated diseases. We previously isolated a lactic acid bacterium,Pediococcus pentosaceusBe1, that facilitates a 2-electron reduction of hydrogen peroxide to water. In this study, we successfully isolated an alternative lactic acid bacterium,Lactobacillus plantarumP1-2, that can efficiently reduce environmental alkyl hydroperoxides and fatty acid hydroperoxides to their corresponding hydroxy derivatives through a 2-electron reduction. Each strain exhibited a wide concentration range with regard to the environmental reducing activity for each hydroperoxide. Given this, the two lactic acid bacteria were orally administered to the oxygen-sensitive short-lived nematode mutant, and this resulted in a significant expansion of its lifespan. This observation suggests thatP. pentosaceusBe1 andL. plantarumP1-2 inhibit internal oxidative stress. To determine the specific organs involved in this response, we performed a similar experiment in rats, involving induced lipid peroxidation by iron-overloading. We observed that onlyL. plantarumP1-2 inhibited colonic mucosa lipid peroxidation in rats with induced oxidative stress.


Author(s):  
Natalia Taboada ◽  
Carina Van Nieuwenhove ◽  
Roxana Medina ◽  
Soledad López Alzogaray

In this study the physicochemical, microbiological, and fatty acid compositions together with the specific esterase activities of semi-hard goat cheeses made from native strains as starter and adjunct cultures were evaluated and compared against those of manufactured using commercial culture cheeses. The physicochemical composition was similar among cheeses, while the lactic acid bacteria were the predominant microbiota in all samples. The highest specific esterase activities were detected in cheeses with native strains. The fatty acid profile was significantly affected by native strains during the ripening time (60 days) since the conjugated linoleic acid (CLA) level increased from 0.60 to 1.03 g 100 g-1 of fatty acids, whereas cheeses with commercial starter showed a CLA content of about 0.60 g of fatty acids. In cheeses with native strains, it was detected the highest desirable fatty acids, Δ9-desaturase and CLA desaturase indexes and the lowest atherogenicity index. The native strains inoculated as starter and adjunct cultures, grew conveniently in the cheese, developed their full potential as reflected by the profile of the metabolites released during ripening and in the global sensory perception of cheeses, and contributed thus to the development of a healthier food.


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