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Mini-Reviews in Medicinal Chemistry


ISSN (Print): 1389-5575
ISSN (Online): 1875-5607

An Overview of Conjugated Linoleic Acid: Microbial Production and Application

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

Volume 14, Issue 9, 2014

Page: [734 - 746] Pages: 13

DOI: 10.2174/1389557514666140820113428

Price: $65


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.

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

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