Kuhl Gabriela Christina, De Dea Lindner Juliano
Food Science and Technology Department, Federal University of Santa Catarina, Florianópolis 88034-001, Brazil.
Foods. 2016 Feb 23;5(1):13. doi: 10.3390/foods5010013.
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 -9, -11 and C18:2 -10, -12) from the linoleic acid (LA) present in milk or in synthetic media. CLA isomers can be synthesized 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.
共轭亚油酸（CLA）异构体因其在人体中观察到的重要生理特性而备受关注。许多乳酸菌（LAB）能够从牛奶或合成培养基中的亚油酸（LA）产生CLA异构体（C18:2 -9, -11和C18:2 -10, -12）。LAB可以利用富含LA的植物油合成CLA异构体。本综述的目的是介绍关于主要由LAB从LA生产CLA异构体的研究以及影响这种转化的因素（LA的来源和浓度以及发酵条件）的最新情况。此外，本综述还介绍了CLA异构体的消费与其对人体健康益处（如抗动脉粥样硬化和抗癌作用）之间的关系。关于CLA在动物模型中的有益作用的研究存在相当大的差异，而这些差异在人体研究中并未得到体现。这可能归因于所使用的CLA异构体剂量的差异以及CLA来源的不同。此外，还介绍了对CLA生理特性进行分类的监管和科学信息，这些信息为其作为功能性成分的潜力主张提供了支持。需要更多的研究来确定是否可以提高LAB产生CLA的能力，并确定这些微生物培养物的最佳条件。此外，未来还必须研究CLA消费的安全性和有效性。
