Abstract
Conjugated linoleic acid (CLA) isomers have attracted significant attention due to their important physiological properties, which have been observed in humans. Many lactic acid bacteria (LAB) demonstrate the ability to produce CLA isomers (C18:2 cis-9, trans-11 and C18:2 trans-10, cis-12) from the linoleic acid (LA) present in milk or in synthetic media. CLA isomers can be synthesized in vitro by LAB using vegetable oils rich in LA. The aim of this review is to present an update on the studies that have been conducted on the production of CLA isomers from LA mainly by LAB and of the factors that influence this conversion (source and concentration of LA and fermentation conditions). In addition, this review presents the relationship between the consumption of CLA isomers and their health benefits in humans such as anti-atherosclerosis and anti-carcinogenic effects. There is considerable variation between the studies concerning the beneficial effects of CLA in animal models, which have not been reflected in human studies. This can be attributed to the differences in the doses of CLA isomers used and to the different sources of CLA. Furthermore, the regulatory and scientific information classifying the physiological properties of CLA, which serve as support for the claims of its potential as a functional ingredient, are presented. More research is needed to determine whether CLA production by LAB can be enhanced and to determine the optimal requirements for these microbial cultures. Furthermore, safety and efficacy of CLA consumption have to be investigated in the future.
Highlights
The pharmaceutical industry offers a wide range of drugs to cure many illnesses, and the trend is shifting towards the use of some diets or food bioactive compounds that could potentially prevent some chronic diseases, if they are taken together with a healthy lifestyle, as an alternative or compliment to medicine.The consumption of certain fruits, vegetables, herbs and dairy products, especially the fermented ones, has been recommended as part of a healthy diet to provide essential nutrients and ease or cure many chronic diseases [1]
There is considerable variation between the studies concerning the beneficial effects of Conjugated linoleic acid (CLA) in animal models, which have not been reflected in human studies
The use of lactic acid bacteria (LAB) and Bifidobacteria in the production of CLA isomers contributes to the increased functional potential of milk because the incorporation of these strains, among its other benefits, allows for an increase in the CLA isomer content of fermented dairy products
Summary
The consumption of certain fruits, vegetables, herbs and dairy products, especially the fermented ones, has been recommended as part of a healthy diet to provide essential nutrients and ease or cure many chronic diseases [1]. In the 1980s, the term “functional foods” (FOSHU—foods for specified health use) was introduced in Japan to characterize a new understanding of foods that included their medicinal properties as a way to decrease the costs to the states with regard to the population’s healthcare. Functional foods are those that, besides contributing to nutrient intake, contain substances. Significant functional dairy foods include bioactive milk peptides, products of fermented lactic acid bacteria (LAB), probiotics and some fatty acids (FAs)
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