TABLE 2.
Identified fatty acid | Mean ± SEM % (wt/wt) fatty acid in Lactobacillus GG grown in MRS broth supplemented with:
|
|||||
---|---|---|---|---|---|---|
Nothing (control) | 18:2 n-6 | 18:3 n-6 | 20:4 n-6 | 18:3 n-3 | 22:6 n-3 | |
SAFA | 21.5 ± 3.8 | 31.8 ± 0.6 | 31.1 ± 0.9 | 15.8 ± 0.1 | 11.9 ± 0.1** | 15.4 ± 0.1 |
18:1 n-9 | 21.8 ± 2.5 | 19.1 ± 1.5 | 20.6 ± 0.1 | 27.3 ± 0.2 | 28.0 ± 0.1 | 29.2 ± 0.3* |
18:1 n-7 | 4.3 ± 0.7 | 6.2 ± 0.4* | 5.6 ± 0.5 | 3.5 ± 0.1 | 3.2 ± 0.1 | 3.4 ± 0.0 |
18:2 n-6 | ND | 3.6 ± 0.5* | ND | ND | ND | ND |
18:3 n-6 | 0.3 ± 0.1 | 0.5 ± 0.1 | 2.1 ± 0.4* | 0.5 ± 0.1 | 0.3 ± 0.1 | 0.5 ± 0.1 |
20:4 n-6 | ND | ND | ND | 0.5 ± 0.0* | ND | ND |
cis-9, 10Mt 18:0 and 18:3 n-3b | 23.5 ± 1.7 | 15.8 ± 0.6* | 18.1 ± 0.8* | 31.5 ± 0.6* | 27.7 ± 0.3 | 30.2 ± 0.4* |
cis-11, 12Mt 18:0 | 2.1 ± 1.2 | 3.7 ± 0.1 | 2.9 ± 0.6 | ND | 3.1 ± 0.0 | ND |
20:5 n-3 | 1.0 ± 0.1 | 1.2 ± 0.1 | 1.4 ± 0.3 | 0.9 ± 0.0* | 0.9 ± 0.0 | 0.9 ± 0.1 |
22:6 n-3 + 24:1b | 1.7 ± 0.2 | 1.1 ± 0.1* | 1.1 ± 0.1** | 1.6 ± 0.2 | 1.8 ± 0.1 | 1.1 ± 0.1** |
18:2 c-9,t-11 and t-8,c-10b | 1.5 ± 0.2 | 0.8 ± 0.0** | 0.9 ± 0.1* | 1.9 ± 0.0 | 1.9 ± 0.1 | 2.0 ± 0.0** |
18:2 t-10,c-12 and c-11,t-13b | 1.4 ± 0.2 | 0.8 ± 0.0** | 0.9 ± 0.1* | 1.9 ± 0.0** | 1.9 ± 0.0 | 2.1 ± 0.0** |
The PUFA concentration was 5 μg/ml. Six independently prepared fatty acid methyl esters were analyzed in duplicate. *, P < 0.05; **, P < 0.07. SAFA, 14:0 + 16:0 + 18:0 + 20:0 + 22:0; ND, not detected.
Overlapping peaks in the chromatograms.