Commercial Conjugated Linoleic Acid (CLA) Fortified Dairy Products

Conjugated linoleic acid (CLA) is a mixture of positional and geometric conjugated isomers of the essential linoleic fatty acid (LA, C18:2 cis 9, cis 12) characterized by the presence of double bonds from 6 to 14 position (6–8; 7–9; 8–10; 9–11; 10–12; 11–13; 12–14) and four conformations (cis, trans; trans, cis; trans, trans, and cis, cis) yielding 28 possible isomers [1]. The CLA is mainly found in food products from ruminants such as dairy products (0.34–1.07 g/100 g fat) [2] and beef (0.12–0.68 g/100 g fat) [3], because it is produced as an intermediate in the biohydrogenation pathway by ruminal bacteria (Fig. 14.1). The most abundant isomers (Table 14.1) are rumenic acid (RA; C18:2 cis 9, trans 11) accounting 75–90 % of total CLA in milk fat and C18:2 trans 7, cis 9 with 3–16 % [4]. Many research works had investigated the biological effects of RA reporting anticarcinogenic [10], antiaterogenic [11], antioxidative [12], and stimulation of the immune system [13]. Reduction of body fat [14] (antiobesity activity) has been associated with the C18:2 trans 10, cis 12 isomer mainly present in CLA synthetic oils. In the current market there are available rich CLA oils with a concentration of 80 g CLA/100 g oil with a 1:1 mixture of the two major isomers C18:2 cis 9, trans 11 and C18:2 trans 10, cis 12 and other minor isomers consisting of all cis/trans isomers of C18:2 9,11; 10,12 and 11,13 [15]. Various methods are available to produce synthetic CLA oil but alkaline isomerization of linoleic acid is the most common method [16] (Fig. 14.2).

Bibliographic Details

Main Authors:	Rodríguez Alcalá, Luis M., Villar-Tajadura, M. Antonia, Juárez, Manuela, Fontecha, F. Javier
Format:	capítulo de libro biblioteca
Language:	English
Published:	Humana Press 2013
Subjects:	Conjugated linoleic acids, CLA isomers, Dairy products, Milkfat, Functional foods, Probiotic bacteria,
Online Access:	http://hdl.handle.net/10261/246060
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