Production of Conjugated Linoleic Acid (CLA) by <i>Lactiplantibacillus plantarum</i>: A Review with Emphasis on Fermented Foods
The term Conjugated Linoleic Acid (CLA) refers generically to a class of positional and geometric conjugated dienoic isomers of linoleic acid. Among the isomers of linoleic acid <i>cis9</i>, <i>trans</i>11-CLA (<i>c</i>9, <i>t</i>11-CLA) and <i>t...
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| Language: | English |
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MDPI AG
2024-03-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/13/7/975 |
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| author | Massimo Iorizzo Catello Di Martino Francesco Letizia Thomas W. Crawford Gianluca Paventi |
| author_facet | Massimo Iorizzo Catello Di Martino Francesco Letizia Thomas W. Crawford Gianluca Paventi |
| author_sort | Massimo Iorizzo |
| collection | DOAJ |
| description | The term Conjugated Linoleic Acid (CLA) refers generically to a class of positional and geometric conjugated dienoic isomers of linoleic acid. Among the isomers of linoleic acid <i>cis9</i>, <i>trans</i>11-CLA (<i>c</i>9, <i>t</i>11-CLA) and <i>trans</i>10, <i>cis</i>12-CLA (<i>t</i>10, <i>c</i>12-CLA) are found to be biologically active isomers, and they occur naturally in milk, dairy products and meat from ruminants. In addition, some vegetables and some seafoods have also been reported to contain CLA. Although the CLA levels in these natural sources are insufficient to confer the essential health benefits, anti-carcinogenic or anti-cancer effects are of current interest. In the rumen, CLA is an intermediate of isomerization and the biohydrogenation process of linoleic acid to stearic acid conducted by ruminal microorganisms. In addition to rumen bacteria, some other bacteria, such as <i>Propionibacterium</i>, <i>Bifidobacterium</i> and some lactic acid bacteria (LAB) are also capable of producing CLA. In this regard, <i>Lactiplantibacillus plantarum</i> (formerly <i>Lactobacillus plantarum</i>) has demonstrated the ability to produce CLA isomers from linoleic acid by multiple enzymatic activities, including hydration, dehydration, and isomerization. <i>L. plantarum</i> is one of the most versatile species of LAB and the bacterium is widely used in the food industry as a microbial food culture. Thus, in this review we critically analyzed the literature produced in the last ten years with the aim to highlight the potentiality as well as the optimal conditions for CLA production by <i>L. plantarum.</i> Evidence was provided suggesting that the use of appropriate strains of <i>L. plantarum</i>, as a starter or additional culture in the production of some fermented foods, can be considered a critical factor in the design of new CLA-enriched functional foods. |
| first_indexed | 2024-04-24T10:45:15Z |
| format | Article |
| id | doaj.art-25d218afdf044121beed0e5ba53067cb |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-04-24T10:45:15Z |
| publishDate | 2024-03-01 |
| publisher | MDPI AG |
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| series | Foods |
| spelling | doaj.art-25d218afdf044121beed0e5ba53067cb2024-04-12T13:18:21ZengMDPI AGFoods2304-81582024-03-0113797510.3390/foods13070975Production of Conjugated Linoleic Acid (CLA) by <i>Lactiplantibacillus plantarum</i>: A Review with Emphasis on Fermented FoodsMassimo Iorizzo0Catello Di Martino1Francesco Letizia2Thomas W. Crawford3Gianluca Paventi4Department of Agricultural, Environmental and Food Sciences, University of Molise, Via De Sanctis, 86100 Campobasso, ItalyDepartment of Agricultural, Environmental and Food Sciences, University of Molise, Via De Sanctis, 86100 Campobasso, ItalyDepartment of Agricultural, Environmental and Food Sciences, University of Molise, Via De Sanctis, 86100 Campobasso, ItalyGlobal Agronomy, LLC, Marana, AZ 85658, USADepartment of Agricultural, Environmental and Food Sciences, University of Molise, Via De Sanctis, 86100 Campobasso, ItalyThe term Conjugated Linoleic Acid (CLA) refers generically to a class of positional and geometric conjugated dienoic isomers of linoleic acid. Among the isomers of linoleic acid <i>cis9</i>, <i>trans</i>11-CLA (<i>c</i>9, <i>t</i>11-CLA) and <i>trans</i>10, <i>cis</i>12-CLA (<i>t</i>10, <i>c</i>12-CLA) are found to be biologically active isomers, and they occur naturally in milk, dairy products and meat from ruminants. In addition, some vegetables and some seafoods have also been reported to contain CLA. Although the CLA levels in these natural sources are insufficient to confer the essential health benefits, anti-carcinogenic or anti-cancer effects are of current interest. In the rumen, CLA is an intermediate of isomerization and the biohydrogenation process of linoleic acid to stearic acid conducted by ruminal microorganisms. In addition to rumen bacteria, some other bacteria, such as <i>Propionibacterium</i>, <i>Bifidobacterium</i> and some lactic acid bacteria (LAB) are also capable of producing CLA. In this regard, <i>Lactiplantibacillus plantarum</i> (formerly <i>Lactobacillus plantarum</i>) has demonstrated the ability to produce CLA isomers from linoleic acid by multiple enzymatic activities, including hydration, dehydration, and isomerization. <i>L. plantarum</i> is one of the most versatile species of LAB and the bacterium is widely used in the food industry as a microbial food culture. Thus, in this review we critically analyzed the literature produced in the last ten years with the aim to highlight the potentiality as well as the optimal conditions for CLA production by <i>L. plantarum.</i> Evidence was provided suggesting that the use of appropriate strains of <i>L. plantarum</i>, as a starter or additional culture in the production of some fermented foods, can be considered a critical factor in the design of new CLA-enriched functional foods.https://www.mdpi.com/2304-8158/13/7/975lactobacillifunctional foodlactic acid bacteriadairy productsvegetable oils |
| spellingShingle | Massimo Iorizzo Catello Di Martino Francesco Letizia Thomas W. Crawford Gianluca Paventi Production of Conjugated Linoleic Acid (CLA) by <i>Lactiplantibacillus plantarum</i>: A Review with Emphasis on Fermented Foods Foods lactobacilli functional food lactic acid bacteria dairy products vegetable oils |
| title | Production of Conjugated Linoleic Acid (CLA) by <i>Lactiplantibacillus plantarum</i>: A Review with Emphasis on Fermented Foods |
| title_full | Production of Conjugated Linoleic Acid (CLA) by <i>Lactiplantibacillus plantarum</i>: A Review with Emphasis on Fermented Foods |
| title_fullStr | Production of Conjugated Linoleic Acid (CLA) by <i>Lactiplantibacillus plantarum</i>: A Review with Emphasis on Fermented Foods |
| title_full_unstemmed | Production of Conjugated Linoleic Acid (CLA) by <i>Lactiplantibacillus plantarum</i>: A Review with Emphasis on Fermented Foods |
| title_short | Production of Conjugated Linoleic Acid (CLA) by <i>Lactiplantibacillus plantarum</i>: A Review with Emphasis on Fermented Foods |
| title_sort | production of conjugated linoleic acid cla by i lactiplantibacillus plantarum i a review with emphasis on fermented foods |
| topic | lactobacilli functional food lactic acid bacteria dairy products vegetable oils |
| url | https://www.mdpi.com/2304-8158/13/7/975 |
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