Please use this identifier to cite or link to this item:
http://hdl.handle.net/10773/27042
Title: | Production of conjugated linoleic acid by food-grade bacteria: a review |
Author: | Andrade, José C. Ascenção, Kelly Gullón, Patricia Henriques, Silvino M. S. Pinto, Jorge M. S. Rocha-Santos, Teresa A. P. Freitas, Ana Cristina Gomes, Ana Maria |
Keywords: | Conjugated linoleic acid Bifidobacteria Lactobacilli Propionibacteria Biotransformation Health benefits |
Issue Date: | 2012 |
Publisher: | Wiley |
Abstract: | Conjugated linoleic acid (CLA) is a group of isomers of linoleic acid (LA) with several potential health benefits which justifies the efforts to obtain foods with enhanced CLA contents. A possible way to obtain CLA-enriched products is via fermentation as several micro-organisms, many of which are employed in the manufacture of foods, are known to convert free LA into CLA. However, due to several constraints, the use of CLA-producing bacteria still remains challenging and continuous efforts are required. This review summarises the current knowledge on microbial CLA production by food-grade micro-organisms, its technical issues and limitations, potential applications and bioactivities. |
Peer review: | yes |
URI: | http://hdl.handle.net/10773/27042 |
DOI: | 10.1111/j.1471-0307.2012.00871.x |
ISSN: | 1364-727X |
Appears in Collections: | CESAM - Artigos DQ - Artigos |
Files in This Item:
File | Description | Size | Format | |
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Andrade et al. - 2012 - Production of conjugated linoleic acid by food-gra.pdf | 198.14 kB | Adobe PDF |
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