PDF(Pubmed)
Abstract：
The term Conjugated Linoleic Acid (CLA) refers generically to a class of positional and geometric conjugated dienoic isomers of linoleic acid. Among the isomers of linoleic acid cis9, trans11-CLA (c9, t11-CLA) and trans10, cis12-CLA (t10, c12-CLA) are found to be biologically active isomers, and they occur naturally in milk, dairy products and meat from ruminants. In addition, some vegetables and some seafoods have also been reported to contain CLA. Although the CLA levels in these natural sources are insufficient to confer the essential health benefits, anti-carcinogenic or anti-cancer effects are of current interest. In the rumen, CLA is an intermediate of isomerization and the biohydrogenation process of linoleic acid to stearic acid conducted by ruminal microorganisms. In addition to rumen bacteria, some other bacteria, such as Propionibacterium, Bifidobacterium and some lactic acid bacteria (LAB) are also capable of producing CLA. In this regard, Lactiplantibacillus plantarum (formerly Lactobacillus plantarum) has demonstrated the ability to produce CLA isomers from linoleic acid by multiple enzymatic activities, including hydration, dehydration, and isomerization. L. plantarum is one of the most versatile species of LAB and the bacterium is widely used in the food industry as a microbial food culture. Thus, in this review we critically analyzed the literature produced in the last ten years with the aim to highlight the potentiality as well as the optimal conditions for CLA production by L. plantarum. Evidence was provided suggesting that the use of appropriate strains of L. plantarum, as a starter or additional culture in the production of some fermented foods, can be considered a critical factor in the design of new CLA-enriched functional foods.
摘要：
术语共轭亚油酸(CLA)通常是指亚油酸的一类位置和几何共轭二烯酸异构体。在亚油酸顺式9，反式11-CLA（c9，t11-CLA）和反式10的异构体中，发现顺式12-CLA（t10，c12-CLA）是生物活性异构体，它们自然存在于牛奶中，反刍动物的奶制品和肉类。此外,据报道，一些蔬菜和一些海鲜也含有CLA。尽管这些天然来源中的CLA水平不足以赋予基本的健康益处，抗癌或抗癌作用是目前感兴趣的。在瘤胃里，CLA是异构化和由瘤胃微生物进行的亚油酸到硬脂酸的生物氢化过程的中间体。除了瘤胃细菌，一些其他细菌，比如丙酸杆菌,双歧杆菌和一些乳酸菌(LAB)也能够产生CLA。在这方面,植物乳杆菌（以前的植物乳杆菌）已证明能够通过多种酶活性从亚油酸产生CLA异构体，包括水合,脱水,和异构化。植物乳杆菌是LAB中最通用的物种之一，该细菌作为微生物食品培养物在食品工业中被广泛使用。因此，在这篇综述中，我们批判性地分析了过去十年中产生的文献，旨在强调植物乳杆菌生产CLA的潜力和最佳条件。提供的证据表明，使用适当的植物乳杆菌菌株，作为一些发酵食品生产中的发酵剂或附加培养物，可以被认为是设计新的富含CLA的功能食品的关键因素。
