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Advances in research on microbial conjugated linoleic acid bioconversion
Chen Wu1, Haiqin Chen1, Yongchao Mei1
1State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu 214122, PR China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China.
Progress in Lipid Research
|October 28, 2023
Summary
Microorganisms like Lactobacillus can produce conjugated linoleic acid (CLA), a functional food with health benefits. This review explores microbial CLA production, challenges, and strategies for enhancing its yield and nutritional value.
Area of Science:
- Microbiology
- Food Science
- Biotechnology
Background:
- Conjugated linoleic acid (CLA) is a functional food ingredient with prebiotic properties and health benefits.
- Limited natural sources of CLA have shifted focus to microbial production.
- Microorganisms, particularly Lactobacillus and Bifidobacterium, are emerging as key sources of CLA.
Purpose of the Study:
- To review advances in microbial CLA production over the past decade.
- To highlight CLA production mechanisms and regulatory factors.
- To identify bottlenecks and propose strategies for enhancing microbial CLA synthesis.
Main Methods:
- Review of scientific literature on microbial CLA production (bacteria and fungi).
- Analysis of factors influencing CLA production efficiency and isomer composition.
- Exploration of gene and enzyme mining for production enhancement.
Main Results:
- Microbial conversion of linoleic acid to CLA is enzyme-mediated, with efficiency varying by microbial strain.
- Factors like precursor concentration, culture conditions, and co-culture identity significantly impact CLA yield and composition.
- Functional gene and enzyme mining offer strategies to overcome production bottlenecks.
Conclusions:
- Microorganisms offer a promising route for sustainable CLA production.
- Optimizing microbial strains and fermentation conditions is crucial for maximizing CLA yield.
- Understanding microbial CLA production mechanisms can enhance the nutritional value of fermented foods and explore probiotic potential.
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