TABLE 2.

Effect of various free PUFA in growth medium on fatty acid compositions of total lipids of Lactobacillus GG^a

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**

^aThe 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.

^bOverlapping peaks in the chromatograms.