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Commercial Conjugated Linoleic Acid (CLA) Fortified Dairy Products

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Handbook of Food Fortification and Health

Part of the book series: Nutrition and Health ((NH))

Abstract

Conjugated linoleic acid (CLA) is a mixture of positional and geometric conjugated isomers of the essential linoleic fatty acid (LA, C18:2 cis 9, cis 12) characterized by the presence of double bonds from 6 to 14 position (6–8; 7–9; 8–10; 9–11; 10–12; 11–13; 12–14) and four conformations (cis, trans; trans, cis; trans, trans, and cis, cis) yielding 28 possible isomers [1]. The CLA is mainly found in food products from ruminants such as dairy products (0.34–1.07 g/100 g fat) [2] and beef (0.12–0.68 g/100 g fat) [3], because it is produced as an intermediate in the biohydrogenation pathway by ruminal bacteria (Fig. 14.1). The most abundant isomers (Table 14.1) are rumenic acid (RA; C18:2 cis 9, trans 11) accounting 75–90 % of total CLA in milk fat and C18:2 trans 7, cis 9 with 3–16 % [4]. Many research works had investigated the biological effects of RA reporting anticarcinogenic [10], antiaterogenic [11], antioxidative [12], and stimulation of the immune system [13]. Reduction of body fat [14] (antiobesity activity) has been associated with the C18:2 trans 10, cis 12 isomer mainly present in CLA synthetic oils. In the current market there are available rich CLA oils with a concentration of 80 g CLA/100 g oil with a 1:1 mixture of the two major isomers C18:2 cis 9, trans 11 and C18:2 trans 10, cis 12 and other minor isomers consisting of all cis/trans isomers of C18:2 9,11; 10,12 and 11,13 [15]. Various methods are available to produce synthetic CLA oil but alkaline isomerization of linoleic acid is the most common method [16] (Fig. 14.2).

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Abbreviations

BMI:

Body mass index

CLA:

Conjugated linoleic acid

CVD:

Cardiovascular diseases

EFSA:

European Food Safety Authority

GRAS:

Generally recognized as safe

LA:

Linoleic acid (C18:2 cis 9, cis 12)

MUFA:

Monounsaturated fatty acid

PUFA:

Polyunsaturated fatty acid

RA:

Rumenic acid (C18:2 cis 9, trans 11)

SFA:

Saturated fatty acid

TAG:

Triacylglycerol

TVA:

trans vaccenic acid (C18:1 trans 11)

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Authors and Affiliations

  1. Department of Bioactivity and Food Analysis, Group of Lipids, Instituto de Investigación en Ciencias de la Alimentación (CIAL; CSIC-UAM), Nicolás Cabrera, 9, Campus Universidad Autónoma de Madrid, Madrid, Spain, 28049

    Luis Miguel Rodríguez-Alcalá Ph.D., Antonia Villar-Tajadura Ph.D., Manuela Juarez Ph.D. & Javier Fontecha Ph.D.

Authors
  1. Luis Miguel Rodríguez-Alcalá Ph.D.
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  2. Antonia Villar-Tajadura Ph.D.
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  3. Manuela Juarez Ph.D.
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  4. Javier Fontecha Ph.D.
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Correspondence to Javier Fontecha Ph.D. .

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Editors and Affiliations

  1. Diabetes and Nutritional Sciences, School of Medicine, King's College London, 150 Stamford Street, London, SE1 9NH, United Kingdom

    Victor R. Preedy

  2. University Hospital Lewisham, Department of Gastroenterology, Department of Gastroenterology, Kings College Hospital, London, SM68SU, United Kingdom

    Rajaventhan Srirajaskanthan

  3. Department of Biomedical Sciences, School of Life Sciences, University of Westminster, 115 New Cavendish Street, London, W1W 6UW, United Kingdom

    Vinood B. Patel

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Rodríguez-Alcalá, L.M., Villar-Tajadura, A., Juarez, M., Fontecha, J. (2013). Commercial Conjugated Linoleic Acid (CLA) Fortified Dairy Products. In: Preedy, V., Srirajaskanthan, R., Patel, V. (eds) Handbook of Food Fortification and Health. Nutrition and Health. Humana Press, New York, NY. https://doi.org/10.1007/978-1-4614-7076-2_14

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