Study of the association between genotypic potential and linoleic acid tolerance with microbial production of conjugated linoleic acid

Ana Luiza Fontes, Lígia Leão Pimentel*, Javier Calzada, Ana Sofia Salsinha, Juan Miguel Rodríguez, Ana Maria Gomes, Juan L. Arqués*, Luis Miguel Rodríguez-Alcalá

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

Abstract

Probiotic bacteria have been shown to produce the bioactive conjugated linoleic acid (CLA) from linoleic acid (LA), this being associated with a detoxifying mechanism. Primers employed in genotypic selection are generally species-specific. Therefore, this work aimed to identify CLA producers by previously screening genes encoding enzymes involved in LA isomerization with primers designed based on conserved motifs among different species. Moreover, it was intended to evaluate the relation of LA tolerance with CLA production potential. Genotypically positive strains were further cultured with LA and CLA quantified. At least one of the screened genes was detected in 39 out of 85 strains, where designed primers allowed the identification of more potential producers than reported ones. The LA tolerance (<1-5 mg/mL) was shown to be independent of genotypical positivity/negativity. Only four strains exhibited CLA production (4.94-312.39 μg/mL). Thus, primers targeting conserved motifs are more efficient in the selection of potential CLA producers, however, this identification cannot rely solely on genotypic screening and LA tolerance.
Original languageEnglish
Pages (from-to)2199-2207
Number of pages9
JournalACS Food Science and Technology
Volume3
Issue number12
DOIs
Publication statusPublished - 15 Dec 2023

Keywords

  • Probiotics
  • Conjugated linoleic acid
  • Linoleate isomerase
  • Linoleic acid-tolerance

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