Chemoenzymatic Production Of Conjugated Linoleic Acid İsomers Via Vegetable Oil

Demir, Ayhan Sıtkı
Conjugated Linoleic acid (CLA) is a term which refers to a mixture of positional and geometric isomers of linoleic acid . The natural CLA resources are mainly from meat and milk products of ruminants where c9, t11-CLA is the predominant isomer. CLA has attracted considerable attention due to its physiological activities, such as the reduction of cancer incidence , a decrease in body fat content , profitable effects on atherosclerosis , and improvement of immune system . CLA can be chemically synthesized by the dehydration of hydroxyl fatty acids and alkali isomerization or photoisomerization of unsaturated fatty acids or linoleic-rich oil. Low yields, extensive purification steps, and inseparability of isomers limit commercial use of most chemicals methods . Hence, biotechnology presents new alternatives to traditional lipid manufacturing methods. CLA production by fermentation and utilization of microorganisms containing linoleic acid may be a viable alternative to organic synthesis. A great advantage of biocatalysis by whole microorganisms or purified enzymes is that there is high specificity for the isomers that are produced. The aim of our present research work is to develop an efficient method to produce a safe food supplements with high CLA content by exploiting the use of enzymes extracts which has not achieved much attention e.g. propionibacteria with unsaturated fatty acids or linoleic-rich oil (Cotton seed, sunflower, olive oil) as a substrate.


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Citation Formats
A. S. Demir, “Chemoenzymatic Production Of Conjugated Linoleic Acid İsomers Via Vegetable Oil,” 2009. Accessed: 00, 2020. [Online]. Available: