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CLA): a Review Review Article Adv Biotech & Micro Volume 7 Issue 2 November 2017 Copyright © All rights are reserved by Ranganathan TV DOI: 10.19080/AIBM.2017.07.555707 Current Knowledge on Source and Synthesis of Conjugated Linoleic Acid (CLA): A Review Prem Kumar J and Ranganathan TV* Department of Food Processing and Engineering, Karunya University, India Submission: September 18, 2017; Published: November 14, 2017 *Corresponding author: Ranganathan TV, Professor and Program Co-ordinator, Department of Food Processing and Engineering, School of Agriculture and Biosciences, Karunya University, Coimbatore-641114, Tamilnadu, India, Email: Abstract Conjugated linoleic acid is an important conjugated fatty acid with a mixture of positional and geometric isomers of linoleic acid (C18:2, n-6). Dietary fatty acids are highly recognized as an important biologic controller and having potential to provide number of health benefits. CLA can be synthesized endogenously in tissues and partial bio hydrogenation of unsaturated fatty acids in rumen stomach. Also, it can be synthesizedIn the last three by using decades, microbial this particular strains like type Lactobacillus of PUFA has spp gained and significant Butyrivibrio attention fibrislovens for their but thebiologically amount ofactive yield properties obtained isand not health satisfactory. effects. Application of homogenous and heterogeneous catalysts and photoisomerization methods increased the conversion of linoleic acid to CLA. In 2008, CLA got generally recognized as safe (GRAS) status by FDA, which increased the consumption of CLA and used as a nutraceutical in dietary supplements/foods. With the increasing market demand, the research should focus in developing innovative synthesis methods with enhanced isomers and sources rich in CLA. productivity of specific CLA isomers. The main scope of this review is to outline the current knowledge on different types of synthesis of CLA Keywords: Conjugated linoleic acid; Sources; Biosynthesis; Catalysts; Enzymes Introduction as conjugated fatty acids (CFA’s). Conjugated fatty acids are the Lipids may be bounded as “fatty acids, their derivatives, and positional and geometric isomers of unsaturated fatty acids, substances connected biosynthetically or functionally to these containing one or more non-methylene contributed double compounds” [1]. It mainly consists of triacylglycerol (TAG’s), bonds in either cist or trans conformation (Figure 1). which are molecules composed of three fatty acids and glycerol (phosphatidylcholine and cholesterol also included) [2] and generally found in the tissues of microorganisms, plants, animals and insects [3-6]. TAG’s and fatty acids accelerated the absorption of other fat-soluble components such as vitamins. As well with proteins, carbohydrates, and alcohol, fats are a major source of energy for the body and also serve many essential functions (e.g. Structural components of cell membrane, regulators of enzyme activities (e.g. protein myristoylation), precursors for bioactive molecules, and regulation of gene expression). Fatty Figure 1: Structure of linoleic acid, cis-9 trans trans-11 CLA acids can be categorized according to their number of double isomer and trans-10 cis-12 CLA isomer (Adapted from Viladomiu bonds. Saturated fatty acids (SFA) have no double bonds, while et al. [9]). monounsaturated fatty acids (MUFA) have one double bond and polyunsaturated fatty acids (PUFA) have two or more double in 1979, an anti-carcinogenic component in ground beef extract bonds [2]. PUFA have 2 to 6 double bonds and PUFA having 20 The first bioactivity of conjugated fatty acid was reported which reduced the tumors in the mice which was strongly or more carbon atoms are usually termed as LCPUFA both are exposed to a carcinogen. This unique anti-carcinogen was not essential for physiological activities of the organism. doped-out until almost a decade later, in 1987, Michael Pariza, the scientist who ascertained conjugated linoleic acid (CLA), later commented that few ant carcinogens, and probably no In specific, polyunsaturated fatty acids (PUFA’s), such arachidonic acid (ARA, 20:4, n-6), Eicosapentenoic acid (EPA, other known fatty acids, are as effective as CLA in preventing as linoleic acid (18:2, n-6), α-linolenic acid (LNA, 18:3, n-3), 20:5, n-3) and docosahexaenoic acid (DHA, 22:6, n-3) are termed carcinogenesis [7,8]. Since then, CLA isomers have been Adv Biotech & Micro 7(2): AIBM.MS.ID.555707 (2017) 0033 Advances in Biotechnology & Microbiology connected with a range of bioactivities including anti-microbial, Table 1: Range of CLA content in meat products (in mg/g FAME) anti-diabetogenic, anti-atherosclerotic, anti-obesogenic, along [22,23]. with enhanced bone formation, increased immune functions and Meat Product CLA Content improved body fat metabolism [9-15]. (Mg /G Fame) CLA can be found in dairy foods, meat from ruminants Salami 4.2 and some vegetable oils. Naturally CLA will occur in tissues by Knackwurst 3.7 endogenous conversion of trans-vaccenic acid and partial bio Black Pudding 3.0 hydrogenation of unsaturated fatty acid in rumen stomach. Mortadella 2.9 Microbial synthesis using bacterial strains also possible but the rate of conversion and yield is not satisfactory. Chemical Wiener 1.5/3.6 synthesis using metal catalysts and photoisomerization methods Liver Sausage 3.3 provided better conversion rate and yield. With GRAS status by Cooked Ham 2.7 FDA in 2008 and containing number of health giving properties, Beef Frank 3.3 CLA can be used in certain food categories like yogurt, meal Turkey Frank 1.6 Beef Smoked Sausage 3.8 soy milk. The primary focus of this paper is to review the current replacement shakes, fluid milk, fruit juices, nutritional bars and Smoked Bacon 0.8-2.6 knowledge about the synthesis of CLA isomers and sources rich Smoked Bratwurst 2.4 in CLA. Smoked German Sausage 4.4 Sources of CLA Smoked Ham 2.9 Food products obtained from ruminant animals are the Smoked Turkey 2.4 principal resources of CLA in the human diet. In dairy products, Minced Meat 3.5 CLA content ranges from 2.9-8.92mg CLA/g fat, of which the 73- Corned Beef 6.6 93 percent of total CLA is c-9, t-11 CLA isomer [16]. The CLA content in cheeses typically ranges from 3.59 to 7.96mg CLA/g Potted Meat 3.0 fat. Cheeses like Blue, brie, edam and Swiss contain higher CLA Final CLA content may vary in foods. Standard and content than other cheeses particularly in sharp cheddar cheese comparable levels of CLA in a variety of foods are outlined in the concentration of CLA is higher than medium cheddar cheese the following Table 2. Concentrations are found to be higher in [17,18]. food obtained from beef, lamb and dairy products than seafood, In cultured dairy products, CLA content ranges from 3.82 pork, poultry and vegetable oils. Current measures of usual or to 4.66mg CLA/g fat. CLA content of cow’s milk typically ranges actual dietary intakes of CLA are strictly limited. Reports based on intake data from USDA’s Continuing Survey of Food Intake of CLA content of cow’s milk products occurs [19]. These variations Individuals (CSFII 1994-1996) indicate that beef users consume from 3.38 to 6.39mg CLA/g fat; whereas, significant variation of mainly attributed to individuals and herds and between seasons. 221mg of CLA/day; while non-beef users consume 102mg/day. Animals grazing in sunlight enhance the CLA concentration in Studies have pointed that high levels of CLA in the diet may milk. Anyhow, human milk always tends to contain low level strictly prevent many life-style associated diseases. of CLA than cow milk ranges from 0.37% to 0.75% of fat [20]. Table 2: CLA content in uncooked foods [18,22]. The major CLA isomer in bovine [21] and human [20] milk was Total CLA (Mg/G reported to be the c-9, t-11 CLA isomer. Food C9, T11-Isomer (%) Fat) Human diet contains meat and meat products which is Meat obtained from variety of animal species (Table 1). Particularly meat from grass-fed animals has greater concentration of CLA Fresh ground beef 4.3 85 than meat from non grass-fed animals. Beef contains low level Beef round 2.9 79 of CLA (1.2-10.0mg/g lipid) than lamb (4.3-19.0mg/g lipid) and Beef frank 3.3 83 turkey (2-2.5mg/g lipid). As well as meat from poultry, pork and Beef smoked sausage 3.8 84 horse meat shown only 1mg/g lipid [22,23]. CLA level in meat Veal 2.7 84 that is less common in human diet like meat from elk (1.3-2.1mg Lamb 5.6 92 CLA per gram fatty acid methyl ester (FAME)), water buffalo Pork 0.6 82 (1.83mg/g fatty acids), zebu-type cattle (1.47mg/g fatty acids) and bison (2.9-4.8mg/g FAME). Adipose tissue of kangaroos Poultry contains higher CLA concentration (38mg/g fatty acids) than all Chicken 0.9 84 animals [24]. Fresh ground turkey 2.5 76 How to cite this article: Prem Kumar J , Ranganathan TV. Current Knowledge on Source and Synthesis of Conjugated Linoleic Acid (CLA): A Review. 0034 Adv Biotech & Micro. 2017; 7(2): 555707. DOI: 10.19080/AIBM.2017.07.555707. Advances in Biotechnology & Microbiology Seafood ester linkages in complex lipids, causing the release of fatty acids [30]. After biolysis, microbes in rumen will initiate the Salmon 0.3 n.d biohydrogenation of USFA’s. Here the conversion of USFA to Lake trout 0.5 n.d SFA via isomeriation to trans fatty acid intermediates, followed Shrimp 0.6 n.d by hydrogenation of the double bonds [31]. The amount of fat Dairy Products delivered in the rumen [32] and luminal pH [33] are always Homogenized milk 5.5 92 considered an important factor for enhanced rate of biolysis and Butter 4.7 88 biohydrogenation reaction.
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