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Conjugated Linoleic Acid: Biosynthesis and Nutritional Significance

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Advanced Dairy Chemistry, Volume 2

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Abstract

The term conjugated linoleic acid (CLA) refers to a mixture of positional and geometric isomers of linoleic acid with a conjugated double-bond system; milk fat can contain over 20 different isomers of CLA, which are produced as transient intermediates in the rumen biohydrogenation of dietary unsaturated fatty acids. cis-9, trans-11 CLA, known as rumenic acid (RA), is the predominant isomer (up to 90% of the total) because it is produced mainly by endogenous synthesis from vaccenic acid (VA). VA is typically the major biohydrogenation intermediate produced in the rumen and it is converted to RA by ∆9-desaturase in the mammary gland and other tissues. Biomedical studies with animal models have shown that RA and VA have anticarcinogenic and antiatherogenic properties. The RA and VA contents in milk fat are directly related and they can be markedly enhanced through the use of diet formulation and nutritional management of dairy cows. CLA isomers in milk fat and how they relate to both animal agriculture and human health are rapidly expanding fields. Milk and dairy products offer exciting opportunities in the area of functional foods, and the functional properties of VA and RA in milk further serve to illustrate the value of dairy products in the human diet.

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Authors and Affiliations

  1. Department of Animal Science, Cornell University, Ithaca, NY, USA

    D. E. Bauman

  2. Department of Animal Science, Michigan State University, East Lansing, MI, USA

    A. L. Lock

  3. Teagasc, Moorepark, Fermoy, Co., Cork, Ireland

    R. Conboy Stephenson, K. Linehan & C. Stanton

  4. APC Microbiome Ireland, University College Cork, Cork, Ireland

    R. P. Ross & C. Stanton

Authors
  1. D. E. Bauman
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  2. A. L. Lock
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  3. R. Conboy Stephenson
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  4. K. Linehan
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  5. R. P. Ross
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  6. C. Stanton
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Correspondence to C. Stanton .

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Editors and Affiliations

  1. School of Food and Nutritional Sciences, University College Cork, Cork, Ireland

    Paul L. H. McSweeney

  2. School of Food and Nutritional Sciences, University College Cork, Cork, Ireland

    Patrick F. Fox

  3. School of Food and Nutritional Sciences, University College Cork, Cork, Ireland

    James A. O'Mahony

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Bauman, D.E., Lock, A.L., Conboy Stephenson, R., Linehan, K., Ross, R.P., Stanton, C. (2020). Conjugated Linoleic Acid: Biosynthesis and Nutritional Significance. In: McSweeney, P.L.H., Fox, P.F., O'Mahony, J.A. (eds) Advanced Dairy Chemistry, Volume 2. Springer, Cham. https://doi.org/10.1007/978-3-030-48686-0_3

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