Production of conjugated fatty acids: A review of recent advances
Open accessAbstract
Conjugated fatty acids (CFAs) have received a deal of attention due to the increasing understanding of their beneficial physiological effects, especially the anti-cancer effects and metabolism-regulation activities. However, the production of CFAs is generally difficult. Several challenges are the low CFAs content in natural sources, the difficulty to chemically synthesize target CFA isomers in high purity, and the sensitive characteristics of CFAs. In this article, the current technologies to produce CFAs, including physical, chemical, and biotechnical approaches were summarized, with a focus on the conjugated linoleic acids (CLAs) and conjugated linolenic acids (CLNAs) which are the most common investigated CFAs. CFAs usually demonstrate stronger physiological effects than other non-conjugated fatty acids; however, they are more sensitive to heat and oxidation. Consequently, the quality control throughout the entire production process of CFAs is significant. Special attention was given to the micro- or nano-encapsulation which presented as an emerging technique to improve the bioavailability and storage stability of CFAs. The current applications of CFAs and the potential research directions were also discussed.
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The t10,c12 isomer has been associated with changes in body composition and sometimes linked to inflammatory responses in adipose tissue.
“The trans-10, cis-12 (t10, c12) isomer has been associated with changes in body composition and sometimes linked to inflammatory responses in adipose tissue (Gong et al., 2019).”
From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as Gong et al., 2019
The c9,t11 isomer is the most abundant CLA isomer and the most frequently associated with beneficial health effects.
“The cis-9, trans-11 (c9, t11) isomer is the most abundant and the most frequently associated to beneficial health effects [258].”
From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [258]
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Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions
Coelho, M. C., Malcata, F. X., & Silva, C. C. G. (2022) · Foods · doi:10.3390/foods11152276 · Cited by 276 · see citing works
“Some genera such as Lactobacillus , Propionibacterium , Bifidobacterium , Enterococcus [256,262], Leuconostoc , and Lactococcus [258,267] produce CLA in synthetic media or in milk.”
- Authors
- Gong, M., Hu, Y., Wei, W., Jin, Q., & Wang, X.
- Affiliations
- Jiangnan University (CN)
- Western University (CA)
- Corresponding author
- Wang, Xingguo
- Venue
- Biotechnology Advances
- Publisher
- Elsevier BV
- Published
- 2019-12
- Volume
- 37
- Issue
- 8
- Pages
- 107454
- ISSN
- 0734-9750 (ISSN-L)
- OpenAlex
- W2980405874
- Cited by
- 55
- References
- 180
- Citations by year
- 2026: 7 · 2025: 10 · 2024: 15 · 2023: 9 · 2022: 8 · 2021: 5 · 2020: 1
- FWCI
- 0.48
- Type
- journal article
- Language
- en
- Open access
- Licence
- Locations
- Biotechnology Advances (publishedVersion)
- PubMed (publishedVersion)
- IslandScholar (University of Prince Edward Island) (submittedVersion, cc-by-nc-nd)
- Funders
- China Postdoctoral Science Foundation
- Topics
- Health Sciences › Nursing › Nutrition and Dietetics › Fatty Acid Research and Health
- Physical Sciences › Chemistry › Organic Chemistry › Edible Oils Quality and Analysis
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Biochemistry › Lipid metabolism and biosynthesis
- Keywords
- conjugated fatty acids, conjugated linoleic acid, conjugated linolenic acid, microencapsulation, nanoencapsulation, bioavailability, storage stability, oxidation sensitivity, anticancer effects, quality control
- MeSH terms
- Fatty Acids, Humans, Isomerism, Neoplasms
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