Production of conjugated linoleic acid by lactic acid bacteria; important factors and optimum conditions
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 a...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2023-12-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157523003851 |
| _version_ | 1797383718739902464 |
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| author | Ahmad Nasrollahzadeh Samaneh Mollaei Tavani Edris Arjeh Seid Mahdi Jafari |
| author_facet | Ahmad Nasrollahzadeh Samaneh Mollaei Tavani Edris Arjeh Seid Mahdi Jafari |
| author_sort | Ahmad Nasrollahzadeh |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-03-08T21:25:23Z |
| format | Article |
| id | doaj.art-ab20d367fee14c948150c7a720d69a93 |
| institution | Directory Open Access Journal |
| issn | 2590-1575 |
| language | English |
| last_indexed | 2024-03-08T21:25:23Z |
| publishDate | 2023-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj.art-ab20d367fee14c948150c7a720d69a932023-12-21T07:36:40ZengElsevierFood Chemistry: X2590-15752023-12-0120100942Production of conjugated linoleic acid by lactic acid bacteria; important factors and optimum conditionsAhmad Nasrollahzadeh0Samaneh Mollaei Tavani1Edris Arjeh2Seid Mahdi Jafari3Department of Food Science and Technology, Urmia University, Urmia, Iran; Nobonyad Nasr Food Industry Specialists Company, Tehran, IranFaculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, IranDepartment of Food Science and Technology, Urmia University, Urmia, IranFaculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran; Halal Research Center of IRI, Iran Food and Drug Administration, Ministry of Health and Medical Education, Tehran, Iran; Corresponding author.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.http://www.sciencedirect.com/science/article/pii/S2590157523003851Conjugated linoleic acid (CLA)Biological effectsLinoleic acidMicrobial productionVaccenic acidRicinoleic acid |
| spellingShingle | Ahmad Nasrollahzadeh Samaneh Mollaei Tavani Edris Arjeh Seid Mahdi Jafari Production of conjugated linoleic acid by lactic acid bacteria; important factors and optimum conditions Food Chemistry: X Conjugated linoleic acid (CLA) Biological effects Linoleic acid Microbial production Vaccenic acid Ricinoleic acid |
| title | Production of conjugated linoleic acid by lactic acid bacteria; important factors and optimum conditions |
| title_full | Production of conjugated linoleic acid by lactic acid bacteria; important factors and optimum conditions |
| title_fullStr | Production of conjugated linoleic acid by lactic acid bacteria; important factors and optimum conditions |
| title_full_unstemmed | Production of conjugated linoleic acid by lactic acid bacteria; important factors and optimum conditions |
| title_short | Production of conjugated linoleic acid by lactic acid bacteria; important factors and optimum conditions |
| title_sort | production of conjugated linoleic acid by lactic acid bacteria important factors and optimum conditions |
| topic | Conjugated linoleic acid (CLA) Biological effects Linoleic acid Microbial production Vaccenic acid Ricinoleic acid |
| url | http://www.sciencedirect.com/science/article/pii/S2590157523003851 |
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