Advances in research on microbial conjugated linoleic acid bioconversion.

Biosynthesis Catalytic mechanism Fermented products Functional foods Linoleic acid isomerase Multienzymatic system

Journal

Progress in lipid research
ISSN: 1873-2194
Titre abrégé: Prog Lipid Res
Pays: England
ID NLM: 7900832

Informations de publication

Date de publication:
26 Oct 2023
Historique:
received: 30 04 2023
revised: 24 10 2023
accepted: 25 10 2023
pubmed: 29 10 2023
medline: 29 10 2023
entrez: 28 10 2023
Statut: aheadofprint

Résumé

Conjugated linoleic acid (CLA) is a functional food ingredient with prebiotic properties that provides health benefits for various human pathologies and disorders. However, limited natural CLA sources in animals and plants have led microorganisms like Lactobacillus and Bifidobacterium to emerge as new CLA sources. Microbial conversion of linoleic acid to CLA is mediated by linoleic acid isomerase and multicomponent enzymatic systems, with CLA production efficiency dependent on microbial species and strains. Additionally, complex factors like LA concentration, growth status, culture substrates, precursor type, prebiotic additives, and co-cultured microbe identity strongly influence CLA production and isomer composition. This review summarizes advances in the past decade regarding microbial CLA production, including bacteria and fungi. We highlight CLA production and potential regulatory mechanisms and discuss using microorganisms to enhance CLA content and nutritional value of fermented products. We also identify primary microbial CLA production bottlenecks and provide strategies to address these challenges and enhance production through functional gene and enzyme mining and downstream processing. This review aims to provide a reference for microbial CLA production and broaden the understanding of the potential probiotic role of microbial CLA producers.

Identifiants

DOI: 10.1016/j.plipres.2023.101257 PMID: 37898352
pubmed: 37898352
pii: S0163-7827(23)00047-4
doi: 10.1016/j.plipres.2023.101257
pii:
doi:

Types de publication

Journal Article Review

Langues

eng

Sous-ensembles de citation

IM

Pagination

101257

Informations de copyright

Copyright © 2023. Published by Elsevier Ltd.

Déclaration de conflit d'intérêts

Declaration of Competing Interest The authors declare no conflicts of interest.

Auteurs

Chen Wu (C)

State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu 214122, PR China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China.

Haiqin Chen (H)

State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu 214122, PR China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China. Electronic address: haiqinchen@jiangnan.edu.cn.

Yongchao Mei (Y)

State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu 214122, PR China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China.

Bo Yang (B)

State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu 214122, PR China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China.

Jianxin Zhao (J)

State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu 214122, PR China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China; National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, Jiangsu 214122, PR China.

Catherine Stanton (C)

International Joint Research Centre for Probiotics & Gut Health, Jiangnan University, Wuxi 214122, PR China; Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland; APC Microbiome Ireland, University College Cork, Cork, Ireland.

Wei Chen (W)

State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu 214122, PR China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China; International Joint Research Centre for Probiotics & Gut Health, Jiangnan University, Wuxi 214122, PR China.

Classifications MeSH