Production of Conjugated Linoleic Acid from Safflower Oil as Precursor by Probiotic Cultures

Abstract

Four potentially probiotic strains of lactobacillus and Bifidobacterium were evaluated for their ability to produce conjugated linoleic acid (CLA) from safflower oil in vitro. All the four strains were found to be capable of converting linoleic acid to CLA when using lipolysed safflower oil as a precursor for free linoleic acid. Production of CLA by four probiotics bacterial strains increases in presence 0.6% lipolysed safflower oil as maximum level for 48 h at 37°C and Lb. plantartum has higher CLA content in MRS broth media than Lb. acidophilus, Lb. casei and B. lactis. Also, Supplementation with amounts higher than 0.6% lipolysed safflower oil reduced the CLA content. The research on the ability of converting CLA of probiotics cultures could be basis for the future research and development of fermented dairy products.