Jenkins Julie K, Courtney Polly D
Department of Food Science and Technology, Ohio State University, 2015 Fyffe Court, Columbus, OH 43210, USA.
Can J Microbiol. 2003 Jan;49(1):51-7. doi: 10.1139/w03-003.
Five Lactobacillus strains of intestinal and food origins were grown in MRS broth or milk containing various concentrations of linoleic acid or conjugated linoleic acid (CLA). The fatty acids had bacteriostatic, bacteriocidal, or no effect depending on bacterial strain, fatty acid concentration, fatty acid type, and growth medium. Both fatty acids displayed dose-dependent inhibition. All strains were inhibited to a greater extent by the fatty acids in broth than in milk. The CLA isomer mixture was less inhibitory than linoleic acid. Lactobacillus reuteri ATCC 55739, a strain capable of isomerizing linoleic acid to CLA, was the most inhibited strain by the presence of linoleic acid in broth or milk. In contrast, a member of the same species, L. reuteri ATCC 23272, was the least inhibited strain by linoleic acid and CLA. All strains increased membrane linoleic acid or CLA levels when grown with exogenous fatty acid. Lactobacillus reuteri ATCC 55739 had substantial CLA in the membrane when the growth medium was supplemented with linoleic acid. No association between level of fatty acid incorporation into the membrane and inhibition by that fatty acid was observed.
将五株源自肠道和食物的乳酸杆菌菌株分别在含有不同浓度亚油酸或共轭亚油酸（CLA）的MRS肉汤或牛奶中培养。脂肪酸的作用取决于细菌菌株、脂肪酸浓度、脂肪酸类型和生长培养基，表现出抑菌、杀菌或无作用。两种脂肪酸均呈现剂量依赖性抑制作用。与牛奶相比，所有菌株在肉汤中受到脂肪酸的抑制作用更强。CLA异构体混合物的抑制作用小于亚油酸。罗伊氏乳杆菌ATCC 55739能够将亚油酸异构化为CLA，在肉汤或牛奶中，该菌株受亚油酸的抑制作用最强。相比之下，同一物种的罗伊氏乳杆菌ATCC 23272受亚油酸和CLA的抑制作用最弱。当在含有外源脂肪酸的条件下生长时，所有菌株的细胞膜中亚油酸或CLA水平均有所增加。当生长培养基中添加亚油酸时，罗伊氏乳杆菌ATCC 55739的细胞膜中含有大量CLA。未观察到脂肪酸掺入细胞膜的水平与该脂肪酸的抑制作用之间存在关联。
