Production of conjugated linoleic acid by lactic acid bacteria; important factors and optimum conditions

Ahmad Nasrollahzadeh; Samaneh Mollaei Tavani; Edris Arjeh; Seid Mahdi Jafari

doi:10.1016/j.fochx.2023.100942

Production of conjugated linoleic acid by lactic acid bacteria; important factors and optimum conditions

Food Chem X. 2023 Oct 14:20:100942. doi: 10.1016/j.fochx.2023.100942. eCollection 2023 Dec 30.

Authors

Ahmad Nasrollahzadeh^{1

2}, Samaneh Mollaei Tavani³, Edris Arjeh¹, Seid Mahdi Jafari^{3

4}

Affiliations

¹ Department of Food Science and Technology, Urmia University, Urmia, Iran.
² Nobonyad Nasr Food Industry Specialists Company, Tehran, Iran.
³ Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
⁴ Halal Research Center of IRI, Iran Food and Drug Administration, Ministry of Health and Medical Education, Tehran, Iran.

Abstract

Conjugated linoleic acid (CLA) has recently attracted significant attention as a health-promoting compound. CLA is a group of positional isomers of linoleic acid (LA) with a conjugated double bond naturally occurring in dairy and ruminant meat products. Microbial biosynthesis of CLA is a practical approach for commercial production due to its high safety and purity. There are some factors for the microbial CLA production such as strain type, microbial growth phase, pH, temperature and incubation time, based on which the amount and type of CLA can be controlled. Understanding the interplay of these factors is essential in optimizing the quantity and composition of microbial CLA, as discussed in the current study. Further exploration of CLA and its influences on human health remains a dynamic and evolving area of study.

Keywords: Biological effects; Conjugated linoleic acid (CLA); Conjugated linoleic acid (PubChem CID: 74607); Linoleic acid; Microbial production; Ricinoleic acid; Ricinoleic acid (PubChem CID: 643684); Vaccenic acid; Vaccenic acid (PubChem CID: 122325).

Publication types

Review