Advances in research on microbial conjugated linoleic acid bioconversion

被引：10
|
作者：
Wu, Chen [1 ,2 ]
Chen, Haiqin [1 ,2 ]
Mei, Yongchao [1 ,2 ]
Yang, Bo [1 ,2 ]
Zhao, Jianxin [1 ,2 ,3 ]
Stanton, Catherine [4 ,5 ,6 ]
Chen, Wei [1 ,2 ,4 ]
机构：
[1] Jiangnan Univ, State Key Lab Food Sci & Resources, Wuxi 214122, Jiangsu, Peoples R China
[2] Jiangnan Univ, Sch Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China
[3] Jiangnan Univ, Natl Engn Res Ctr Funct Food, Wuxi 214122, Jiangsu, Peoples R China
[4] Jiangnan Univ, Int Joint Res Ctr Probiot & Gut Hlth, Wuxi 214122, Peoples R China
[5] Teagasc Food Res Ctr, Moorepk, Fermoy, Cork, Ireland
[6] Univ Coll Cork, APC Microbiome Ireland, Cork, Ireland
来源：
PROGRESS IN LIPID RESEARCH | 2024年 / 93卷
关键词：
Linoleic acid isomerase; Multienzymatic system; Catalytic mechanism; Biosynthesis; Fermented products; Functional foods; DOUBLE-BOND HYDRATASE; FUNCTIONAL STARTER CULTURE; POTENTIAL HEALTH-BENEFITS; HYDROXY FATTY-ACIDS; LACTOBACILLUS-ACIDOPHILUS; HETEROLOGOUS EXPRESSION; ARTHROBACTER-SIMPLEX; SUNFLOWER OIL; CLA CONTENT; MRS BROTH;
D O I：
10.1016/j.plipres.2023.101257
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
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.
引用
收藏
页数：15
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