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Sosa-Castaneda J.,University of Sonora | Hernandez-Mendoza A.,Instituto Tecnologico De Veracruz | Gonzalez-Cordova A.F.,Laboratorio Of Quimica Y Biotecnologia Of Productos Lacteos | Vallejo-Cordoba B.,Laboratorio Of Quimica Y Biotecnologia Of Productos Lacteos
Interciencia | Year: 2014

The conjugated linoleic acid (CLA) is a bioactive lipid found in natural form, mainly in food derived from ruminants. It has been demonstrated that supplementing the diet with CLA leads to positive health effects in a large variety of in vivo models; however, it is not found in food in sufficient amounts. Thus, some strategies have been proposed to increase the availability of CLA in the organism through biotechnological processes. On of such strategies has been the use in food of lactic acid bacteria (LAB) that produce CLA (CLA-LAB). Another one has been the intake of LAB that, due to their particular characteristics, produce CLA once they have been implanted in the gut. A review is presented of research carried out on the endogenous production of CLA in the gut of monogastric organisms, and on the exogenous production in fermented diary foods. Also, the potential of CLA to promote beneficial effects on human health is presented. Source

Heredia-Castro P.Y.,Laboratorio Of Quimica Y Biotecnologia Of Productos Lacteos | Mendez-Romero J.I.,Laboratorio Of Quimica Y Biotecnologia Of Productos Lacteos | Hernandez-Mendoza A.,Laboratorio Of Quimica Y Biotecnologia Of Productos Lacteos | Acedo-Felix E.,Research Center en Alimentacion y Desarrollo | And 2 more authors.
Journal of Dairy Science | Year: 2015

Lactobacillus spp. from Mexican Cocido cheese showed to produce bacteriocin-like substances (BLS) active against. Staphylococcus aureus,. Listeria innocua,. Escherichia coli, and. Salmonella typhimurium by using the disk diffusion method. Crude extracts of. Lactobacillus fermentum showed strong inhibitory activity against. Staph. aureus,. L. innocua,. E. coli, and. Salmonella cholerae. Complete inactivation of antimicrobial activity was observed after treatment of crude extracts with proteinase K, pronase, papain, trypsin, and lysozyme, confirming their proteinaceous nature. However, antimicrobial activity was partly lost for some of the crude extracts when treated with α-amylase, indicating that carbohydrate moieties were involved. The antimicrobial activity of the crude extracts was stable at 65°C for 30 min over a wide pH range (2-8), and addition of potassium chloride, sodium citrate, ethanol, and butanol did not affect antibacterial activity. However, antimicrobial activity was lost after heating at 121°C for 15 min, addition of methanol or Tween 80. Fourteen out of 18. Lactobacillus spp. showed antimicrobial activity against different test microorganisms, and 12 presented bacteriocin-like substances. Generation time and growth rate parameters indicated that the antimicrobial activity of crude extracts from 3 different strains was effective against the 4 indicator microorganisms. One of the crude extracts showed inhibition not only against gram-positive but also against gram-negative bacteria. Bacteriocin-like substances produced by this specific. Lactobacillus strain showed potential for application as a food biopreservative. © 2015 American Dairy Science Association. Source

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