title: Synthesis of conjugated linoleic acid by the linoleate isomerase complex in food-derived lactobacilli.
abstract: OBJECTIVE
  To assess strains of lactobacilli for their capacity to produce functional fatty acid-conjugated linoleic acid. To assess the linoleate isomerase for CLA production in the most efficient CLA producer.
  
  
  RESULTS
  In this study, strains of food-derived lactobacilli were cultured in media with linoleic acid and CLA production was assessed. Most of the selected strains produced CLA at different levels, with Lactobacillus plantarum ZS2058 being the most efficient CLA producer converting over 50% of linoleic acid to c9, t11-CLA and t9, t11-CLA. Some intermediates 10-hydroxy-cis-12-octadecenoic acid, 10-oxo-cis-12-octadecenoic acid and 10-oxo-trans-11-octadecenoic acid were determined via GC-MS. The genes coding the multicomponent linoleate isomerase containing myosin-cross-reactive antigen, short-chain dehydrogenase/oxidoreductase and acetoacetate decarboxylase for CLA production in Lact. plantarum ZS2058 were cloned and expressed in Escherichia coli. With the mixture of recombinant E. coli, c9, t11-CLA and three kinds of intermediates were produced from linoleic acid, which were in line with those in the lactobacilli.
  
  
  CONCLUSIONS
  The ability for CLA production by lactobacilli exhibited variation. Lactobacillus plantarum and Lact. bulgaricus were the most efficient producers in the selected strains. Lact. plantarum ZS2058 converted linoleic acid to CLAs with 10-hydroxy-cis-12-octadecenoic acid, 10-oxo-cis-12-octadecenoic acid and 10-oxo-trans-11-octadecenoic acid as intermediates. The multiple-step reactions for CLA production catalysed by multicomponent linoleate isomerase in Lact. plantarum ZS2058 were confirmed successfully.
  
  
  CONCLUSIONS
  Multicomponent linoleate isomerase provides important results for the illustration of the mechanism for CLA production in lactic acid bacteria. Food-derived lactobacilli with CLA production ability offers novel opportunities for functional foods development.
authors.affiliation: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China; Synergetic Innovation Center of Food Safety and Nutrition, Wuxi, Jiangsu, China.
authors.forename: B
authors.initials: B
authors.lastname: Yang
authors.forename: H
authors.initials: H
authors.lastname: Chen
authors.forename: Z
authors.initials: Z
authors.lastname: Gu
authors.forename: F
authors.initials: F
authors.lastname: Tian
authors.forename: R P
authors.initials: RP
authors.lastname: Ross
authors.forename: C
authors.initials: C
authors.lastname: Stanton
authors.forename: Y Q
authors.initials: YQ
authors.lastname: Chen
authors.forename: W
authors.initials: W
authors.lastname: Chen
authors.forename: H
authors.initials: H
authors.lastname: Zhang
mesh_terms: D004926:Escherichia coli / Q000235:genetics; D005516:Food Microbiology; D007535:Isomerases / Q000235:genetics / Q000378:metabolism; D007778:Lactobacillus / Q000235:genetics / Q000378:metabolism; D048191:Lactiplantibacillus plantarum / Q000201:enzymology* / Q000235:genetics / Q000378:metabolism; D019787:Linoleic Acid / Q000378:metabolism; D044243:Linoleic Acids, Conjugated / Q000096:biosynthesis*
chemical_list: D044243:Linoleic Acids, Conjugated; D019787:Linoleic Acid; D007535:Isomerases
keywords: Lactobacillus plantarum; conjugated linoleic acid; lactic acid bacteria; linoleate isomerase
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