Conjugated linoleic and linoleic acid production by Bacteria: development of funcional foods

C. VAN NIEUWENHOVE; TERÁN, V; GONZÁLEZ, S.

Probiotics

Intech

Año: 2012; p. 55 - 80

      Abstract:          This chapter summarizes the current knowledge about CLA and CLNA production and metabolic pathway by lactic acid bacteria, propionibacteria and bifidobacteria strains. Since conjugated fatty acid formation was discovered by ruminal bacteria and its beneficial effect on health, different studies were carried out to evidence this mechanism on different microorganism, being bacteria the most important by the possible uses in foods. Its uses, as probiotic strain or for the development of functional foods, are of interest in the field of applied research to generate food products with health promoting effects. Bacteria used as adjunct or starter culture results in a natural manner to generate CLA in food matrix.    In the last years, the probiotic administration showed an increase on CLA content of animal tissues. Therefore, an intestinal production of CLA was evidenced by different researchers. Probiotic used to generate conjugated fatty acids and in this manner to increase the bioavailability of this compound for further absorption was reported. This metabolic pathway has benefits since it could represent a continuous                                                                                                                  source of CLA for humans, using as substrate fatty acids provided by foods.              Recent research advances shows that consumption of CLA-enriched products modified fatty acid profile of animal and human tissues. Biological effects demonstrated after it consumption and other beneficial properties are also detailed in this work.