Conjugated Linoleic Acid: A Milk Fatty Acid with Unique Health Benefit Properties

Kathirvelan, C.; Tyagi, Amrish Kumar

doi:10.5772/19946

Cited by 4 publications

(2 citation statements)

References 69 publications

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“…paracasei , previously named Lactobacillus paracasei ) can degrade some pro-inflammatory chemokines including CXC chemokine ligand 10 to inhibit the staffing of inflammatory cells to mucosal tissues and prevent colitis in mice [ 97 ]. CLA refers to positional and geometric isomers of Linolic Acid (LA), and some research studies also suggest that CLA is a type of healthy fat that has been shown to have cancer-fighting properties [ 98 , 99 ]. It is commonly found in dairy products like milk and yogurt.…”

Section: Probiotics and Their Metabolitesmentioning

confidence: 99%

The Networked Interaction between Probiotics and Intestine in Health and Disease: A Promising Success Story

Skoufou,

Tsigalou,

Vradelis

et al. 2024

Microorganisms

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Probiotics are known to promote human health either precautionary in healthy individuals or therapeutically in patients suffering from certain ailments. Although this knowledge was empirical in past tomes, modern science has already verified it and expanded it to new limits. These microorganisms can be found in nature in various foods such as dairy products or in supplements formulated for clinical or preventive use. The current review examines the different mechanisms of action of the probiotic strains and how they interact with the organism of the host. Emphasis is put on the clinical therapeutic use of these beneficial microorganisms in various clinical conditions of the human gastrointestinal tract. Diseases of the gastrointestinal tract and particularly any malfunction and inflammation of the intestines seriously compromise the health of the whole organism. The interaction between the probiotic strains and the host’s microbiota can alleviate the clinical signs and symptoms while in some cases, in due course, it can intervene in the underlying pathology. Various safety issues of the use of probiotics are also discussed.

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Section: Probiotics and Their Metabolitesmentioning

confidence: 99%

The Networked Interaction between Probiotics and Intestine in Health and Disease: A Promising Success Story

Skoufou,

Tsigalou,

Vradelis

et al. 2024

Microorganisms

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“…Usually, fermentation does not significantly affect the overall fatty acid (FA) composition of milk; however, enzymatic lipolysis during fermentation can release some flavor forming FAs [23], and more importantly, starter cultures can enrich fermented milk with specific very biologically active FAs, such as conjugated and branched chain FAs [24][25][26][27]. Both these groups of FAs possess a suppressing effect on tumor development, artery plaque formation and neurological disturbances [24,25,28,29]. Additionally, recent studies identified a very specific class of FA, branched-chain hydroxy-FA, as cell-autonomous metabolic regulators, which help to preserve whole-body glucose homeostasis and alleviate some consequences of obesity-linked type 2 diabetes [30].…”

Section: Introductionmentioning

confidence: 99%

Changes in Composition of Some Bioactive Molecules upon Inclusion of Lacticaseibacillus paracasei Probiotic Strains into a Standard Yogurt Starter Culture

Moiseenko,

Glazunova,

Savinova

et al. 2023

Foods

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Incorporation of probiotic Lacticaseibacillus paracasei into a standard yogurt starter culture can drastically improve its health promoting properties. However, besides being an advantage in itself, the incorporation of a new probiotic strain can significantly affect the overall composition of fermented milk. In this article, the effect of incorporation of the L. paracasei probiotic strains (KF1 and MA3) into several standard yogurt starter cultures (consisting of the following strains: Streptococcus thermophilus 16t and either Lactobacillus delbrueckii Lb100 or L. delbrueckii Lb200) was investigated. Such parameters as the degree of proteolysis, antioxidant activity, ACE-inhibitory activity, content of organic acids, profile of FAs and profile of volatile organic compounds were measured, and the influence of the starter culture composition on these parameters was described. It was demonstrated that, at least in the case of the studied strains, yogurt with L. paracasei had an advantage over the standard yogurt in terms of the content of acetoin, acetic acid, butyric acid and conjugated linoleic acid. Moreover, the incorporation of L. paracasei KF1 significantly improved the hypotensive properties of the resulting yogurt. Thus, the presented study provides insight into the bioactive molecules of probiotic yogurt and may be useful for both academia and industry in the development of new dairy-based functional products.

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Evaluating the effect of a mixture of two main conjugated linoleic acid isomers on hepatic steatosis in HepG2 cellular model

et al. 2021

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Conjugated Linoleic Acid: A Milk Fatty Acid with Unique Health Benefit Properties

Cited by 4 publications

References 69 publications

The Networked Interaction between Probiotics and Intestine in Health and Disease: A Promising Success Story

The Networked Interaction between Probiotics and Intestine in Health and Disease: A Promising Success Story

Changes in Composition of Some Bioactive Molecules upon Inclusion of Lacticaseibacillus paracasei Probiotic Strains into a Standard Yogurt Starter Culture

Evaluating the effect of a mixture of two main conjugated linoleic acid isomers on hepatic steatosis in HepG2 cellular model

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