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Crit. Rev. Food Sci. Nutr., Jul 23 2024, | https://doi.org/10.1080/10408398.2024.2376111
Factors influencing conjugated linoleic acid content of dairy products: challenges and strategies
Yujin Jang 1, Arxel G. Elnar 1, Sun Jin Hur 1, Geun-Bae Kim 1
1Department of Animal Science and Technology, Chung-Ang University, Anseong, Republic of Korea.
Correspondence : Sun Jin Hur, Geun-Bae Kim
Abstract
Conjugated linoleic acid (CLA), a bioactive fatty acid that provides various physiological benefits, has gained increasing attention in the food industry, and various studies have focused on enhancing its content in dairy products. The factors influencing CLA content in dairy products vary significantly, including lactation stage, breed type, seasonality, feed, management methods of the animals, the manufacturing processes, storage, and ripening periods of the product. Additionally, the incorporation of CLA-producing probiotic bacteria, such as
Lactobacillus, Lactococcus, Bifidobacterium, and
Propionibacterium, is an emerging study in this field. Studies have revealed that factors affecting the CLA content in milk affect that in dairy products as well. Furthermore, the species and strains of CLA-producing bacteria, fermentation conditions, ripening period, and type of dairy product are also contributing factors. However, production of CLA-enhanced dairy products using CLA-producing bacteria while maintaining their optimal viability and maximizing exposure to free linoleic acid remains limited. The current review emphasized the factors affecting the CLA content and related mechanisms, challenges in the application of CLA-producing probiotic bacteria, and strategies to address these challenges and enhance CLA production in dairy products. Therefore, the development of functional dairy products with enhanced CLA levels is expected to be possible.
논문정보
- Review Paper
- 2024년 07월 (BRIC 등록일 2024-07-24)
- 국내 연구진
- 생명과학 > 미생물학
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