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ORIGINAL RESEARCH article

Front. Sustain. Food Syst.
Sec. Sustainable Food Processing
Volume 8 - 2024 | doi: 10.3389/fsufs.2024.1487005

Optimized bioconversion of grapeseed oil-based bioactive conjugated linoleic acid by Bacillus coagulans IBRC-M 10807

Provisionally accepted
Mana Rezavand Hesari Mana Rezavand Hesari 1Saber Amiri Saber Amiri 1Amirhossein Asianezhad Amirhossein Asianezhad 1Amin Khalili Amin Khalili 2Thao M. Ho Thao M. Ho 3,4Per E. Saris Per E. Saris 5Amin Yousefvand Amin Yousefvand 3,5*
  • 1 Department of Food Science and Technology, Faculty of Agriculture, Urmia University, P.O.Box 5756151818, Urmia, Iran, Urmia, Iran
  • 2 Department of Biology, Islamic Azad University Central Tehran Branch, Tehran, Alborz, Iran
  • 3 Helsinki Institute of Sustainability Science, Faculty of Agriculture and Forestry, University of Helsinki, Helsinki, Uusimaa, Finland
  • 4 Department of Food and Nutrition, Fac­ulty of Ag­ri­cul­ture and Forestry, University of Helsinki, Helsinki, Uusimaa, Finland
  • 5 Department of Microbiology, Faculty of Agriculture and Forestry, University of Helsinki, Helsinki, Uusimaa, Finland

The final, formatted version of the article will be published soon.

    Biosynthesizing conjugated linoleic acid (CLA) using food processing by-products offers a practical and efficient method for producing this valuable compound, delivering health benefits, promoting sustainability, and providing economic advantages. Here, we optimized the fermentation conditions for in situ biosynthesis of CLA using Bacillus coagulans IBRC-M 10807, with grapeseed oil by-product providing the linoleic acid precursor, focusing on temperature, pH, incubation time, concentrations of grapeseed oil and yeast extract. The total CLA was measured using a UV–Vis spectrophotometer at 233 nm, and the concentration was evaluated using a standard curve of conjugated linoleic acid. To analyze the isomers and identify the functional groups of biosynthesized CLA, gas chromatography (GC) and Fourier-transform infrared spectroscopy (FTIR) were used, respectively. The results indicated that the maximum amount of CLA production was 225.37 ± 0.74 μg/mL, obtained under optimal conditions: an initial pH of 6.8, a temperature of 44.8 °C, an incubation time of 48 h, a grapeseed oil concentration of 1000 μg/mL, and a yeast extract concentration of 3.88%. Characterization of the produced CLA revealed two main isomers – CLA 1: c-9, t-11 C18:2, and CLA 2: t-10, c-12 C18:2 methyl esters. These results suggest that B. coagulans has high potential to produce CLA as a bioactive compound, offering an excellent opportunity for use in various industries, including nutraceuticals, foods, pharmaceuticals, cosmetics, and animal feeds.

    Keywords: By-product valorization, Spore-forming probiotics, Lactic acid bacterium, Conjugated linoleic acid, Grapeseed oil

    Received: 27 Aug 2024; Accepted: 30 Sep 2024.

    Copyright: © 2024 Rezavand Hesari, Amiri, Asianezhad, Khalili, Ho, Saris and Yousefvand. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

    * Correspondence: Amin Yousefvand, Department of Microbiology, Faculty of Agriculture and Forestry, University of Helsinki, Helsinki, 00014, Uusimaa, Finland

    Disclaimer: All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.