An Overview of Conjugated Linoleic Acid: Microbial Production and Application

Title:An Overview of Conjugated Linoleic Acid: Microbial Production and Application

Volume: 14 Issue: 9

Author(s): Zahra Gholami and Kianoush Khosravi-Darani

Affiliation:

Keywords: Conjugated Linoleic Acid, Microorganisms, Probiotics, Dairy products.

Abstract: Conjugated linoleic acid (CLA) has attracted considerable attention in health due to its important physiological properties proved in several in vivo experiments. Many bacteria, especially some probiotics, are able to produce CLA from the linoleic acid (LA) present in milk. In this review, CLA production by microorganisms is described. Then factors on the influencing the microbial production and the initial CLA content in milk fat are introduced. After a glimpse on the content of CLA in dairy products and human body, health benefits of CLA including anti-cancer, anti-diabetic, antiathrosclerosis and anti-osteoporosis properties, as well as prevention of body fat increase and function as stimulator of the immunity system are explained.

Cite this article as:

Gholami Zahra and Khosravi-Darani Kianoush, An Overview of Conjugated Linoleic Acid: Microbial Production and Application, Mini-Reviews in Medicinal Chemistry 2014; 14 (9) . https://dx.doi.org/10.2174/1389557514666140820113428