Abstract

LEON-SANCHEZ, José R; SALGADO-CRUZ, María de la Paz; SANCHEZ-MUNDO, María de la Luz  and  CORTES-SANCHEZ, Alejandro de Jesús. Conjugated linoleic acid: from nature to biotechnological use. Rev Cub Quim [online]. 2014, vol.26, n.3, pp. 235-258. ISSN 2224-5421.

Conjugated linoleic acid (CLA) is the name that designates a mixture of positional isomers, conjugated with cis-trans isomerism of linoleic acid. There is evidence that these bioactive compounds have properties beneficial to health, such as effects anticancer, immunomodulatory, anti-diabetic, and weight regulators, anti-arteriosclerotic, among others. CLA can be obtained from milk, dairy products and meat from ruminants mammals. Nevertheless, scientists around the world have struggled in finding biotechnological processes for obtaining this bioactive and increase its presence in traditional sources. Therefore, the aim of this paper is to provide an overview of the nature of the CLA, its sources, biological properties and health benefits, and obtaining in vitro conditions through the use of biotechnological tools such as microorganisms and enzymes beyond conventional sources.

Keywords : lipids; fermentation; conjugated linoleic acid.

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