Review
Food Science & Technology
Yongchao Mei, Haiqin Chen, Bo Yang, Jianxin Zhao, Hao Zhang, Wei Chen
Summary: This article reviews the current knowledge about Bifidobacterium CLA producers, the complex factors regulating CLA production in Bifidobacterium, the role of CLA production in Bifidobacterium, and the potential mechanism underlying Bifidobacterium CLA production. It offers novel insights into the production of food-grade CLA as well as the rational design of health-promoting fermented foods or synbiotics.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2022)
Article
Chemistry, Applied
Ahmad Nasrollahzadeh, Samaneh Mollaei Tavani, Edris Arjeh, Seid Mahdi Jafari
Summary: Conjugated linoleic acid (CLA) has gained significant attention as a health-promoting compound. Microbial biosynthesis of CLA is a practical and controllable method for commercial production, and understanding the interplay of different factors is essential in optimizing its quantity and composition.
Article
Food Science & Technology
Neha Baliyan, Antim Kumar Maurya, Anil Kumar, Vijai Kant Agnihotri, Rakshak Kumar
Summary: This study isolated probiotic strains from raw cow milk of the Lahaul valley capable of producing cis-9, trans-11 CLA isomer, and exhibiting antioxidant and food formulation abilities. Genome sequencing revealed the presence of antibiotic-resistance and virulence genes in Enterococcus faecalis LJM:05. The strain Latilactobacillus curvatus LGM:16 was used to develop curdled milk with superior probiotic features, antioxidant activity, and CLA-producing ability.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Agriculture, Dairy & Animal Science
Xin-Xin Liu, Hong-Yun Zhang, Xin Song, Ying Yang, Zhi-Qiang Xiong, Yong-Jun Xia, Lian-Zhong Ai
Summary: The study found that the CLA biotransformation abilities of different Lactobacillus plantarum strains significantly depended on the transcriptional maintenance of cla-hy, cla-dh, and cla-dc. A high transcriptional level in the exponential phase did not necessarily lead to high CLA production, and there was a correlation between CLA production and increased levels of cla-hy transcription.
JOURNAL OF DAIRY SCIENCE
(2021)
Article
Agronomy
Marcella Whetsell, Edward Rayburn
Summary: This study examined the fatty acid content in different types of pasture grasses, legumes, and non-leguminous forbs in northeast West Virginia. The research found variations in fatty acid content among different plant species, with forbs having the highest linoleic acid content and grasses and forbs having the highest alpha-linolenic acid content. The study also evaluated the correlation between crude protein concentration and fatty acid concentration, and found that the summer months and the presence of forbs affected the alpha-linolenic acid content. Vegetative growth and leafiness were identified as major factors influencing the fatty acid content in pasture forage.
Review
Food Science & Technology
Sara Badawy, Yanan Liu, Mingyue Guo, Zhenli Liu, Changqing Xie, Marawan A. Marawan, Irma Ares, Bernardo Lopez-Torres, Marta Martinez, Jorge-Enrique Maximiliano, Maria-Rosa Martinez-Larranaga, Xu Wang, Arturo Anadon, Maria-Aranzazu Martinez
Summary: Conjugated linoleic acid (CLA) is a popular functional food that has various health benefits, including improving obesity, inflammation, anti-carcinogenicity, atherogenicity, immunomodulation, and osteosynthesis. CLA is mainly found in dairy products, beef, and lamb, and has more positive effects on health in animal studies compared to human studies. However, CLA can also have adverse effects such as glucose homeostasis, insulin resistance, and colon carcinogenesis in humans. It is important to consider the effects of different CLA isomers and their mixture (CLA mix) on health.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Chemistry, Applied
Mona Moslemi, Ali Moayedi, Morteza Khomeiri, Yahya Maghsoudlou
Summary: This study investigated the optimization of fermentation conditions and the use of endogenous walnut lipase for the production of a whey-based beverage enriched with conjugated linoleic acid (CLA). Among different commercial starter and probiotic cultures, the combination of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus showed the highest potential for CLA synthesis. The fermentation time and the type of walnut oil used had significant effects on the production of CLA, with the highest content synthesized in the sample fermented with 1% lipolyzed walnut oil at 42 degrees C for 24 h. This study presents a cost-effective approach for converting cheese whey into a value-added beverage enriched with CLA.
Article
Chemistry, Applied
Ana Luiza Fontes, Bruna Neves, Tiago Conde, Daniela Couto, Ligia Leao Pimentel, Luis Miguel Rodriguez-Alcala, M. Rosario Domingues, Ana Maria Gomes
Summary: This study investigated potential fatty acid byproducts during microbial enrichment of CLA/CLNA and found that no additional side-fatty acid metabolites were released except for stearic acid in the presence of linoleic acid.
Article
Nutrition & Dietetics
Dominik Domagala, Teresa Leszczynska, Aneta Koronowicz, Barbara Domagala, Mariola Drozdowska, Ewelina Piasna-Slupecka
Summary: CLA is a biologically active compound with proven anticancer properties, as shown in this study where a fatty acid mixture enriched in CLA from chicken egg yolk reduced the proliferation of melanoma cancer cells. The fatty acid mixture had no effect on normal cells and was found to activate proteins and increase gene expression responsible for mitochondrial pathway-dependent apoptosis.
Article
Chemistry, Applied
Ana Luiza Fontes, Ligia Leao Pimentel, Ana Maria Silva Soares, Maria do Rosario Domingues, Luis Miguel Rodriguez-Alcala, Ana Maria Gomes
Summary: This study investigated the use of vegetable oils as precursor substrates for developing a dairy product enriched in microbial conjugated linoleic (CLA) and conjugated linolenic (CLNA) acids. Various oils were hydrolyzed and tested, with hempseed, flaxseed, and soybean oils showing the best degrees of hydrolysis. The highest yield of microbial CLNA in milk was achieved with hydrolyzed flaxseed oil, while CLA enrichment was not successful.
Review
Nutrition & Dietetics
Omid Asbaghi, Damoon Ashtary-Larky, Kaveh Naseri, Saeede Saadati, Mohammad Zamani, Mahnaz Rezaei Kelishadi, Maryam Nadery, Saeid Doaei, Neda Haghighat
Summary: The meta-analysis of 56 RCTs shows that CLA supplementation significantly improves HDL-C concentrations but increases levels of TG, TC, LDL-C, apolipoprotein A, and apolipoprotein B concentrations.
FRONTIERS IN NUTRITION
(2022)
Article
Agriculture, Dairy & Animal Science
Daria Mrugala, Jessica L. Leatherwood, Elizabeth F. Morris, Emily C. Dickson, Christine M. Latham, Randi N. Owen, Marcy M. Beverly, Stanley F. Kelley, Sarah H. White-Springer
Summary: Conjugated linoleic acid (CLA) supplementation in lightly exercising horses may result in mitochondrial adaptations and protection against myofiber perturbation in skeletal muscle. Significant differences were observed in mitochondrial enzyme activities and antioxidant status between horses supplemented with soybean oil and CLA. Superoxide dismutase activity tended to increase over time in the soybean oil group, while glutathione peroxidase activity tended to be higher in the soybean oil group compared to the CLA group at week 12.
JOURNAL OF ANIMAL SCIENCE
(2021)
Article
Nutrition & Dietetics
Samin Rafi Azari, Mohammad Hojjatoleslamy, Zeinab E. E. Mousavi, Hossein Kiani, Sayed Mohammad Ali Jalali
Summary: This study evaluated the efficiency of solid-state fermentation with soybean pressed cake (SPC) as a substrate for the production of conjugated linoleic acid (CLA) and eicosapentaenoic acid (EPA) by Bifidobacterium lactis. Optimal process conditions were determined using the response surface methodology, and the results showed that B. lactis strains could produce 9cis-, 11 trans-linoleic, and eicosapentaenoic acids under specific conditions. Therefore, the use of inexpensive SPC as a substrate for commercial production of CLA and EPA has potential benefits.
FRONTIERS IN NUTRITION
(2022)
Article
Agronomy
Marcella Whetsell, Edward Rayburn, Don Swartz, Stanley Fultz
Summary: This study analyzed the changes in omega-6 and omega-3 fatty acid content in cool-season grasses. The results showed that different grass species and seasons had varying effects on the concentrations of linoleic acid and linolenic acid. Based on these findings, managing species diversity in pastures to increase and stabilize the content of omega-3 fatty acids in meat and milk products is valuable.
Article
Agriculture, Dairy & Animal Science
K. L. Uken, C. T. Schaeff, L. Vogel, M. Gnott, D. Dannenberger, S. Goers, A. Tuchscherer, A. Troescher, W. Liermann, H. M. Hammon
Summary: The study demonstrates that maternal EFA and CLA supplementation can be transferred to calves through colostrum and transition milk, affecting the fatty acid status of calves without influencing their growth performance.
JOURNAL OF DAIRY SCIENCE
(2021)
Article
Biochemistry & Molecular Biology
Tsuyoshi Goto, Young-Il Kim, Tomoya Furuzono, Nobuyuki Takahashi, Kanae Yamakuni, Ha-Eun Yang, Yongjia Li, Ryuji Ohue, Wataru Nomura, Tatsuya Sugawara, Rina Yu, Nahoko Kitamura, Si-Bum Park, Shigenobu Kishino, Jun Ogawa, Teruo Kawada
BIOCHEMICAL AND BIOPHYSICAL RESEARCH COMMUNICATIONS
(2015)
Article
Biochemistry & Molecular Biology
Feng Hou, Takuya Miyakawa, Nahoko Kitamura, Michiki Takeuchi, Si-Bum Park, Shigenobu Kishino, Jun Ogawa, Masaru Tanokura
Article
Biotechnology & Applied Microbiology
Michiki Takeuchi, Shigenobu Kishino, Akiko Hirata, Si-Bum Park, Nahoko Kitamura, Jun Ogawa
JOURNAL OF BIOSCIENCE AND BIOENGINEERING
(2015)
Article
Biotechnology & Applied Microbiology
Miwa Yamada, Keika Adachi, Natsumi Ogawa, Shigenobu Kishino, Jun Ogawa, Michihiko Kataoka, Sakayu Shimizu, Kimiyasu Isobe
JOURNAL OF BIOSCIENCE AND BIOENGINEERING
(2015)
Article
Biochemistry & Molecular Biology
Michiki Takeuchi, Shigenobu Kishino, Si-Bum Park, Nahoko Kitamura, Jun Ogawa
JOURNAL OF MOLECULAR CATALYSIS B-ENZYMATIC
(2015)
Article
Multidisciplinary Sciences
Ayumi Tanimura, Minako Kikukawa, Shino Yamaguchi, Shigenobu Kishino, Jun Ogawa, Jun Shima
SCIENTIFIC REPORTS
(2015)
Article
Biochemistry & Molecular Biology
Junki Miyamoto, Taichi Mizukure, Si-Bum Park, Shigenobu Kishino, Ikuo Kimura, Kanako Hirano, Paolo Bergamo, Mauro Rossi, Takuya Suzuki, Makoto Arita, Jun Ogawa, Soichi Tanabe
JOURNAL OF BIOLOGICAL CHEMISTRY
(2015)
Article
Biotechnology & Applied Microbiology
Kimiyasu Isobe, Ryota Taira, Youko Hoshi, Sou Matsuda, Miwa Yamada, Makoto Hibi, Shigenobu Kishino, Jun Ogawa
JOURNAL OF BIOSCIENCE AND BIOENGINEERING
(2014)
Article
Biochemistry & Molecular Biology
Haruko Sakurama, Shigenobu Kishino, Kousuke Mihara, Akinori Ando, Keiko Kita, Satomi Takahashi, Sakayu Shimizu, Jun Ogawa
JOURNAL OF LIPID RESEARCH
(2014)
Article
Biochemistry & Molecular Biology
Miwa Yamada, Takanori Higashiyama, Shigenobu Kishino, Michihiko Kataoka, Jun Ogawa, Sakayu Shimizu, Kimiyasu Isobe
JOURNAL OF MOLECULAR CATALYSIS B-ENZYMATIC
(2014)
Article
Biochemistry & Molecular Biology
Bekir Engin Eser, Michal Poborsky, Rongrong Dai, Shigenobu Kishino, Anita Ljubic, Michiki Takeuchi, Charlotte Jacobsen, Jun Ogawa, Peter Kristensen, Zheng Guo
Article
Multidisciplinary Sciences
Junki Miyamoto, Miki Igarashi, Keita Watanabe, Shin-ichiro Karaki, Hiromi Mukouyama, Shigenobu Kishino, Xuan Li, Atsuhiko Ichimura, Junichiro Irie, Yukihiko Sugimoto, Tetsuya Mizutani, Tatsuya Sugawara, Takashi Miki, Jun Ogawa, Daniel J. Drucker, Makoto Arita, Hiroshi Itoh, Ikuo Kimura
NATURE COMMUNICATIONS
(2019)
Article
Multidisciplinary Sciences
Yuki Murata, Norio Harada, Shigenobu Kishino, Kanako Iwasaki, Eri Ikeguchi-Ogura, Shunsuke Yamane, Tomoko Kato, Yoshinori Kanemaru, Akiko Sankoda, Tomonobu Hatoko, Sakura Kiyobayashi, Jun Ogawa, Akira Hirasawa, Nobuya Inagaki
Summary: The study demonstrates that medium-chain triglycerides inhibit excessive secretion of GIP from enteroendocrine K cells, leading to reduced obesity and insulin resistance under high long-chain triglyceride diet conditions.
Article
Biotechnology & Applied Microbiology
Yu-An Sui, Shigenobu Kishino, Satoshi Maruyama, Masakazu Ito, Masayoshi Muramatsu, Shusei Obata, Jun Ogawa
Summary: The study discovered that the alcohol dehydrogenase PsADH from Pantoea sp. 7-4 can oxidize 1-tetradecanol to tetradecanal, providing a new pathway for direct alkane production from alcohol.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY
(2022)
Article
Biotechnology & Applied Microbiology
Yasunori Yonejima, Keiko Hisa, Marina Kawaguchi, Hiroaki Ashitani, Toshiyuki Koyama, Yoko Usamikrank, Nayumi Kishida, Shigenobu Kishino, Jun Ogawa
BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY
(2015)
