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Characterization of the triple‐component linoleic acid isomerase in Lactobacillus plantarum ZS 2058 by genetic manipulation
Author(s) -
Yang B.,
Qi H.,
Gu Z.,
Zhang H.,
Chen W.,
Chen H.,
Chen Y.Q.
Publication year - 2017
Publication title -
journal of applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 1364-5072
DOI - 10.1111/jam.13570
Subject(s) - conjugated linoleic acid , lactobacillus plantarum , linoleic acid , isomerase , biochemistry , biology , lactic acid , bacteria , fatty acid , gene , genetics
Aim To assess the mechanism for conjugated linoleic acid ( CLA ) production in Lactobacillus plantarum ZS 2058. Methods and Results CLA has attracted great interests for decades due to its health‐associated benefits including anticancer, anti‐atherogenic, anti‐obesity and modulation of the immune system. A number of microbial CLA producers were widely reported including lactic acid bacteria. Lactobacillus plantarum ZS 2058, an isolate from Chinese traditional fermented food, could convert LA to CLA with various intermediates. To characterize the genetic determinants for generating CLA , a cre‐lox ‐based system was utilized to delete the genes encoding myosin cross‐reactive antigen (MCRA), short‐chain dehydrogenase/oxidoreductase (DH) and acetoacetate decarboxylase (DC) in Lact. plantarum ZS 2058, respectively. Neither intermediate was detected in the corresponding gene deletion mutant. Meanwhile all those mutants could recover the ability to convert linoleic acid to CLA when the corresponding gene was completed. Conclusions The results indicated that CLA production was a multiple‐step reaction catalysed by triple‐component linoleate isomerase system encoded by mcra , dh and dc . Significance and Impact of the Study Multicomponent linoleic acid isomerase provided important results for illustration unique mechanism for CLA production in Lact. plantarum ZS 2058. Lactobacilli with CLA production ability offer novel opportunities for functional food development.