Lactobacillusgrowth and membrane composition in the presence of linoleic or conjugated linoleic acid

2003 ◽  
Vol 49 (1) ◽  
pp. 51-57 ◽  
Author(s):  
Julie K Jenkins ◽  
Polly D Courtney
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Conjugated Linoleic Acid ◽  
Growth Medium ◽  
Lactobacillus Reuteri ◽  
Membrane Composition ◽  
Exogenous Fatty Acid ◽  
Acid Type ◽  
Dependent Inhibition

Five Lactobacillus strains of intestinal and food origins were grown in MRS broth or milk containing various concentrations of linoleic acid or conjugated linoleic acid (CLA). The fatty acids had bacteriostatic, bacteriocidal, or no effect depending on bacterial strain, fatty acid concentration, fatty acid type, and growth medium. Both fatty acids displayed dose-dependent inhibition. All strains were inhibited to a greater extent by the fatty acids in broth than in milk. The CLA isomer mixture was less inhibitory than linoleic acid. Lactobacillus reuteri ATCC 55739, a strain capable of isomerizing linoleic acid to CLA, was the most inhibited strain by the presence of linoleic acid in broth or milk. In contrast, a member of the same species, L. reuteri ATCC 23272, was the least inhibited strain by linoleic acid and CLA. All strains increased membrane linoleic acid or CLA levels when grown with exogenous fatty acid. Lactobacillus reuteri ATCC 55739 had substantial CLA in the membrane when the growth medium was supplemented with linoleic acid. No association between level of fatty acid incorporation into the membrane and inhibition by that fatty acid was observed.Key words: Lactobacillus, conjugated linoleic acid, linoleic acid, cell membrane.

Supplementation with whole cottonseed changes milk composition and milk fatty acid profile in dairy cows

2011 ◽  
Vol 51 (2) ◽  
pp. 95 ◽  
Author(s):  
O. Dayani ◽  
G. R. Ghorbani ◽  
A. K. Esmailizadeh
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Conjugated Linoleic Acid ◽  
Fatty Acid Profile ◽  
Milk Yield ◽  
Experimental Period ◽  
Milk Composition ◽  
Milk Fatty Acid ◽  
Whole Cottonseed

Eight multiparous Holstein cows in mid lactation (average days in milking of 160 ± 40) were used in a replicated 4 by 4 Latin square design, each experimental period lasting 3 weeks, to determine the effects of whole cottonseed (WCS) treatment and dietary crude protein (CP) concentration on the profile of milk fatty acids. Each 3-week experimental period consisted of 2 weeks for ration adaptation followed by 1 week for data collection. The experimental diets consisted of: (1) Control (without WCS), 16% CP; (2) 20% WCS, 16% CP; (3) 20% WCS, 13% CP; and (4) 20% crushed WCS, 13% CP. Minerals and vitamin supplements were the same in all experimental diets. The WCS treatment led to increased DM intake, fat-corrected milk yield, fat concentration, proportion of long-chain fatty acids, unsaturated fatty acids and ratio of unsaturated to saturated fatty acids (P < 0.05). Decreased concentration of dietary CP from 16 to 13% (diet 2 compared with diet 3) led to a decrease in both milk yield and milk composition (P < 0.05). WCS crushed in diets with 13% CP (diet 4 compared with diet 3) increased (P < 0.05) the concentration of conjugated linoleic acid in milk fat. The results demonstrated that adding WCS to the diet of lactating cows improves both milk yield and milk fatty acid profile, particularly the proportion of conjugated linoleic acid.

Changes in delayed type hypersensitivity, egg antibody content and immune cell fatty acid composition of layer birds fed conjugated linoleic acid, n-6 or n-3 fatty acids

2004 ◽  
Vol 84 (2) ◽  
pp. 221-228 ◽  
Author(s):  
R. K. Selvaraj ◽  
G. Cherian
Keyword(s):  
Fatty Acids ◽  
Immune Response ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Polyunsaturated Fatty Acids ◽  
Conjugated Linoleic Acid ◽  
Oxidation Products ◽  
Thigh Muscle ◽  
Delayed Type Hypersensitivity ◽  
Lipid Oxidation Products

The effects of polyunsaturated fatty acids on delayed type hypersensitivity (DTH), egg yolk antibody content, immune tissue fatty acid profile and lipid oxidation products of layer birds were investigated. One hundred and twenty layer birds were fed diets containing conjugated linoleic acid (CLA) + animal fat (Diet I), sunflower oil (Diet II), canola + flax oil (Diet III) or fish oil (Diet IV). The total added lipid content of the diet was 3%. Birds fed Diets III and IV had higher content of n-3 fatty acids in lymphocyte and splenocytes. Thiobarbituric reactive substances were higher (P < 0.05) in the breast and thigh muscle of Diet IV fed birds. Serum and yolk anti-BSA antibody contents were higher (P < 0.05) in birds fed Diets III and IV. DTH was decreased (P < 0.05) in birds fed Diets IV and III. The number of lymphocyte CD4+ and CD8+ cells and spleen mononuclear cell CD4+, CD8+ and IgM+ cells did not differ (P > 0.05) between treatment groups. Feeding n-3 fatty acids increased antibody-mediated immune response, while n-6 fatty acids and CLA increased cell-mediated immune response. Key words: Conjugated linoleic acid, polyunsaturated fatty acids, delayed type hypersensitivity, immunoglobulins

Fatty Acid Composition of Yak (Bos grunniens) Cheese Including Conjugated Linoleic Acid andtrans-18:1 Fatty Acids

2008 ◽  
Vol 56 (5) ◽  
pp. 1654-1660 ◽  
Author(s):  
Mamun M. Or-Rashid ◽  
Nicholas E. Odongo ◽  
Bhishma Subedi ◽  
Pralhad Karki ◽  
Brian W. McBride
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Conjugated Linoleic Acid ◽  
Acid Composition ◽  
Bos Grunniens

scholarly journals Effects of Dietary Conjugated Linoleic Acid and Selected Vegetable Oils or Vitamin E on Fatty Acid Composition of Hen Egg Yolks

2019 ◽  
Vol 19 (1) ◽  
pp. 173-188
Author(s):  
Magdalena Franczyk-Żarów ◽  
Beata Szymczyk ◽  
Renata B. Kostogrys
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Vitamin E ◽  
Olive Oil ◽  
Conjugated Linoleic Acid ◽  
Vegetable Oils ◽  
Rapeseed Oil ◽  
Standard Diet ◽  
Egg Yolks

AbstractThe objective of this study was to produce eggs enriched with conjugated linoleic acid (CLA) and ameliorate their fatty acid profile using the appropriate combination of dietary CLA with or without vegetable oils (olive oil or rapeseed oil) and vitamin E. In Experiment 1, 25-week-old laying hens were randomly distributed into eight groups of nine. Birds were fed with a standard diet with four different levels of CLA (0.0, 0.5, 0.75, 1.0%) and vegetable oils (olive oil or rapeseed oil, both in the amount of 1.46%). In Experiment 2, hens were randomly distributed into 12 groups of nine. The same four levels of CLA with three doses of vitamin E (0, 150, 300 mg/kg of diet) were applied. In both experiments, eggs were collected twice (at 4 and 8 weeks) for fatty acid profiling using GCMS. The differences between treatment means were considered significant at P<0.05. CLA treatments significantly increased the content of CLA, saturated fatty acids (SFA), and significantly decreased the content of monounsaturated fatty acids (MUFA) in the egg yolk, whereas levels of polyunsaturated fatty acids (PUFA) were unaffected. The vegetable oils used did not prevent the negative effects of CLA effectively. Only after eight weeks of experiment 1 SFA levels were significantly lower, but MUFA levels were significantly higher in groups fed with rapeseed oil compared to groups fed with olive oil. In experiment 2, the addition of vitamin E to the hen diet did not have an essential influence on the lipid profile of egg yolks.

scholarly journals The possibility of increasing at the conjugated linoleic acid content in pork

2008 ◽  
pp. 27-32
Author(s):  
Anikó Borosné Győri ◽  
Istvánné Hermán ◽  
János Csapó ◽  
János Gundel
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Conjugated Linoleic Acid ◽  
Acid Content ◽  
Fatty Acid Content ◽  
Arachidonic Acid Content ◽  
Control Group ◽  
Mixed Feed ◽  
Effect Of Feeding

The composition of fatty acids in food products is a significant factor in human health. Feeding can significantly influence the composition of fatty acids in the animal fat. We analysed the effect of feeding high CLA-content (conjugated linoleic acid) feed on the composition of fatty acids in pork. The animals were grouped according to the following: Group 1) feeding experimental, ghee-mixed feed for 76 days, Group 2) feeding the same feed, but only for 33 days, Group 3) feeding sunflower-oil-mixed feed for 76 days. Ghee contains CLA in high amount. The aim of our experiment is to analyse how the high CLA content influences the fatty acid content of pork. In the end of the fattening experiment the animals were slaughtered, then samples were taken from the loin, ham, abdomen and backfat from 10 animals from each group and analysed the fatty acid content. We found significant differences between the average fatty acid content of the samples. As an effect of feeding ghee-enriched feed, the CLA content significantly increased, compared to the control group. However, the linoleic acid and the arachidonic acid content were lower, and the proportion of fatty acids was also lower when feeding control feed.

scholarly journals Improving the conjugated linoleic acid content and the sensorial characteristics of Argentinean semi-hard goat cheeses by adding cultures of native lactic acid bacteria

2019 ◽  
Vol 69 (4) ◽  
pp. 251-263
Author(s):  
Natalia Taboada ◽  
Carina Van Nieuwenhove ◽  
Roxana Medina ◽  
Soledad López Alzogaray
Keyword(s):  
Fatty Acids ◽  
Lactic Acid ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Lactic Acid Bacteria ◽  
Conjugated Linoleic Acid ◽  
Adjunct Cultures ◽  
Δ9 Desaturase ◽  
Native Strains ◽  
Esterase Activities

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.

scholarly journals Modification of skin composition by conjugated linoleic acid alone or with combination of other fatty acids in mice

2005 ◽  
Vol 94 (2) ◽  
pp. 275-281 ◽  
Author(s):  
Daichi Oikawa ◽  
Tomonori Nakanishi ◽  
Yoshi-nori Nakamura ◽  
Takaya Yamamoto ◽  
Atsuko Yamaguchi ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Conjugated Linoleic Acid ◽  
Acid Composition ◽  
Subcutaneous Tissue ◽  
Collagen Content ◽  
Significant Difference ◽  
Triacylglycerol Content

The effects of conjugated linoleic acid (CLA), γ-linolenic acid (GLA), linoleic acid (LA), and their combinations, on skin composition in mice were investigated. Mice (8 weeks old) were orally administered with either LA, GLA, CLA, LA + GLA, LA + CLA, or CLA + GLA for 4 weeks. Then, the skin was analysed for triacylglycerol content, fatty acid composition and collagen content. Additionally, thicknesses of the dermis layer and subcutaneous tissue layer, and the size and number of adipocytes were measured histologically. The skin fatty acid composition was modified depending upon the fatty acid composition of supplemented oils. In each oil-alone group, skin triacylglycerol content was the highest in LA, followed by GLA and CLA treatments. Combinations with CLA had a similar triacylglycerol content compared with the CLA-alone group. No significant changes in collagen content were observed among any treatments. The effects on subcutaneous thickness were similar to the results obtained in the triacylglycerol contents, where groups supplemented with CLA alone or other fatty acids had significantly thinner subcutaneous tissue compared with the LA-alone group. However, no significant difference was detected in the thickness of the dermis layers. The number of adipocytes was highest in the LA + GLA group and tended to be reduced by CLA with or without the other fatty acids. These results suggest that CLA alone or in combination with other fatty acids strongly modifies skin composition in mice.

Lipid content and fatty acid composition of grasses sampled on different dates through the early part of the growing season

2006 ◽  
Vol 86 (2) ◽  
pp. 279-290 ◽  
Author(s):  
P. S. Mir ◽  
S. Bittman ◽  
D. Hunt ◽  
T. Entz ◽  
B. Yip
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Conjugated Linoleic Acid ◽  
Perennial Ryegrass ◽  
Lipid Content ◽  
Tall Fescue ◽  
Fatty Acid Content ◽  
Weight Percent ◽  
Ether Extract

In order to explore the value of herbage for the production of ruminant products with a high content of conjugated linoleic acid (CLA), a study was undertaken to determine the content of fatty acids that can be hydrogenated [hydrogenatable fatty acids (HFA)] in herbage of three cool-season forage grasses, orchardgrass (OG), perennial ryegrass (PRG) and tall fescue (TF). Dry matter (DM) yield, lipid content (ether extract) and fatty acid concentration (weight percent of detected fatty acids) on five sampling dates in the spring of 2004 were determined. HFA is the available substrate for the production and deposition of fatty acid bioconversion products in ruminants that consume the grass. Fatty acid content of the grasses was estimated as the product of fatty acids concentration (weight percent) and lipid content (ether extract), while HFA was estimated as the sum of the content of C18:1, C18:2 and C18:3. The DM yield of the three species of grasses increased (P < 0.05) between Mar. 29 and Apr. 28, after which the increase was observed for TF followed by PRG. However, the lipid content decreased in all the grasses over the 140 d of sampling. Although concentration of the saturated fatty acids and C18:1 and C18:2 increased over the sampling period, the content did not alter substantially. In OG samples, C18:2 concentrations were higher (P < 0.05) than those in PRG or TF in all samples. The concentration and content of C18:3 was highest (P < 0.05) in all the forages, but declined progressively. Results indicate that the availability of HFA is greatest in OG and PRG, especially in the early samples, but DM yields are low; however, later in the season TF produces more DM but with substantially reduced lipid and HFA content. Key words: Orchard grass, perennial ryegrass, tall fescue, hydrogenatable fatty acids, conjugated linoleic acid, ruminants

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