Abstract
Conjugated linoleic acid (CLA) isomers are potent health-promoting fatty acids. This study evaluated the probiotic properties of 10 strains of high CLA-producing lactic acid bacteria (LAB) isolated from Jeot-gal, a high-salt, fermented seafood. Two isolates, Lactiplantibacillus plantarum JBCC105683 and Lactiplantibacillus pentosus JBCC105676, produced the largest amounts of CLA (748.8 and 726.9 μg/mL, respectively). Five isolates, L. plantarum JBCC105675, L. pentosus JBCC105676, L. pentosus JBCC105674, L. plantarum JBCC105683, and Lactiplantibacillus paraplantarum JBCC105655 synthesized more cis-9, trans-11-CLA than trans-10, cis-12-CLA (approximately 80:20 ratio). All the strains survived severe artificial acidic environments and showed antimicrobial activity and strong adhesion capability to Caco-2 cells as compared to the commercial strain Lactocaseibacillus rhamnosus GG. Among them, Pediococcus acidilactici JBCC105117, L. paraplantarum JBCC105655, and L. plantarum JBCC105683 strongly stimulated the immunological regulatory gene PMK-1 and the host defense antimicrobial peptide gene clec-60 in Caenorhabditis elegans. Moreover, three strains showed a significant induction of tumor necrosis factor-α, interleukin (IL)-1β, IL-6, IL-12, and IL-10 production in RAW 264.7 macrophages, indicating that they were promising candidates for probiotics with high CLA-converting activity. Our results indicate that the newly isolated CLA-producing LAB might be useful as a functional probiotic with beneficial health effects that modulate the immune system.
Highlights
Jeot-gals are traditional Korean fermented, high-salt seafoods prepared from various fishes, shrimps, oysters, fish eggs, and fish intestines with final salt concentrations of up to 30% (w/w) [1,2]
The aim of this study was to isolate novel conjugated linoleic acid (CLA)-producing lactic acid bacteria (LAB) from Jeot-gals, which are a useful source for isolating probiotic strains with high cell viability under low pH conditions, and to assess their properties to determine their potential as probiotics
When the CLA productivity was measured at 233 nm, the 24 strains which exhibited a characteristic peak could produce above 50.0 μg/mL of CLA and the 10 LAB strains of JBCC105611, JBCC105117, JBCC105675, JBCC105634, JBCC105676, JBCC105674, JBCC105683, JBCC105655, JBCC105645, and JBCC105686 that produced more than 80.0 μg/mL CLA were selected for further experiments (Table 1)
Summary
Jeot-gals are traditional Korean fermented, high-salt seafoods prepared from various fishes, shrimps, oysters, fish eggs, and fish intestines with final salt concentrations of up to 30% (w/w) [1,2]. During fermentation for several months, or several years for some Jeot-gals, the unique microbial consortium results in lots of aerobic and anaerobic microorganism developments, including lactic acid bacteria (LAB) during the maturing period [3]. Many studies have shown that functional strains, such as halophillic and halotolerant bacteria [5,6,7,8] and γ-aminobutyric acid or bacteriocin isolated from Jeotgals, are indications of useful microbial sources of LAB [9,10]. CLA is a mixture of the positional and geometric isomers of linoleic acid (LA, cis-9, cis-12-octadecadienoic acid) synthesized naturally in the human colon It usually exists in two biologically active isomers, cis-9, trans-11-CLA and trans-10, cis-12-CLA, which
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