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Foods 2016, 5(1), 13; doi:10.3390/foods5010013

Biohydrogenation of Linoleic Acid by Lactic Acid Bacteria for the Production of Functional Cultured Dairy Products: A Review

Food Science and Technology Department, Federal University of Santa Catarina, Florianópolis 88034-001, Brazil
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Academic Editor: Felix Barron
Received: 29 September 2015 / Revised: 1 February 2016 / Accepted: 15 February 2016 / Published: 23 February 2016
(This article belongs to the Special Issue Fermented Foods and Probiotics)
View Full-Text   |   Download PDF [211 KB, uploaded 23 February 2016]

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. View Full-Text
Keywords: functional food; conjugated linoleic acid; biohydrogenation; lactic acid bacteria; dairy products functional food; conjugated linoleic acid; biohydrogenation; lactic acid bacteria; dairy products
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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MDPI and ACS Style

Kuhl, G.C.; De Dea Lindner, J. Biohydrogenation of Linoleic Acid by Lactic Acid Bacteria for the Production of Functional Cultured Dairy Products: A Review. Foods 2016, 5, 13.

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