Optimization of Conjugated Linoleic Acid Production by Lactobacillus planetarum
Conjugated linoleic acid (CLA), a mixture of positional and geometric isomers of linoleic acid (LA)with conjugated double bonds, has been proved to have a series of physiological functions, including anticarcinogenic activity, antiatherogenic activity, re
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Optimization of Conjugated Linoleic Acid Production by Lactobacillus planetarum Fan Li, Xihong He and Hao Liu
Abstract Conjugated linoleic acid (CLA), a mixture of positional and geometric isomers of linoleic acid (LA)with conjugated double bonds, has been proved to have a series of physiological functions, including anticarcinogenic activity, antiatherogenic activity, reducing body fat, and modulating immune system. In this paper, we focused on the optimization of culture medium, which is used to convert linoleic acid into CLA by Lactobacillus planetarum. The results showed that the optimal medium was as follows: glucose 2 %, yeast extract 4, MgSO47H2O 0.05, MnSO4H2O 0.05 CH3COONa 0.2, K2HPO43H2O 0.1 %. In this medium, the yield of CLA has increased to 0.259 g/l, while the transformation rate is 26 %. Keywords CLA
LA Lactobacillus planetarum Optimization
16.1 Introduction Conjugated linoleic acid (CLA) is a mixture of positional and geometric isomers of linoleic acid (18: 2 n-6 or 9, 12-cis, cis-octadecadienoic acid, LA) with conjugated double bonds [1–3]. The double bonds occur at carbon atoms 7, 9; 8, 10; 9, 11; 10, 12; 11, 13 or 12; and 14 positions, with either cis (c) or trans (t) configuration [4, 5]. Although there are more than 20 different CLA isomers, c9, t11-C18:2, and t10, c12-C18:2 are the two major CLA isomers because of their biological activities [6]. F. Li X. He College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, People’s Republic of China H. Liu (&) College of Biotechnology, Tianjin University of Science and Technology, No. 29 13th Avenue, TEDA, Tianjin 300457, People’s Republic of China e-mail: [email protected]
T.-C. Zhang et al. (eds.), Proceedings of the 2012 International Conference on Applied Biotechnology (ICAB 2012), Lecture Notes in Electrical Engineering 249, DOI: 10.1007/978-3-642-37916-1_16, Ó Springer-Verlag Berlin Heidelberg 2014
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CLA exists widely in ruminant food products because of the process of the bacterial biohydrogenation of LA in the rumen [7]. CLA was first discovered accidentally from fried ground beef by Pariza and Hargraves in 1987 [8]. They isolated four isomeric derivatives of LA each containing a conjugated double-bond system (designated CLA), which exhibited anticarcinogenic property. In recent years, CLA has been recognized as one of the most important polyunsaturated fatty acids (FUFAs), because some of the isomers are believed to have a series of physiological functions, such as anticarcinogenic property [9, 10], antiatherogenic property [11–13], regulating blood glucose and blood fat, reducing body fat [14–16] and improving immune system [17, 18]. CLA can be prepared commercially through alkaline isomerization or by partial hydrogenation of LA [19], but complex mixtures of byproductions unexpected are produced, which do not have beneficial effects. Accordingly, a specific and safe process is required. Biological transformation is an effective way of CLA production. In this paper, we foc
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