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Conjugated Linolic Acid (CLA) is a natural component of milk and dairy products which has been shown to have the anti carcinogenic activity and inhibition of development of atherosclerosis
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Conjugated Linoleic Acid a Neutraceutical in Dairy products to combat Cancer and Atherosclerosis
M. Tandon1, M. Kumar2, D. Mohania3,R. A. Sidique3, P. Behare2, and V. Verma4
1 Animal Nutrition Division, NDRI, Karnal, Haryana.2 Microbiology Division, NDRI, Karnal, Haryana.3 Animal Biochemistry Division, NDRI, Karnal, Haryana.4 Animal Biotechnology Division, NDRI, Karnal, Haryana.(corresponding author)
ABSTRACT Conjugated Linolic Acid (CLA) is a natural component of milk and dairy products which has been shown to have the anticarcinogenic activity and inhibition of development of atherosclerosis. The CLA content of common dairy foods (mg / g of fat) are whole cow milk 5.5, homogenized milk 4.5, condensed milk 7.0, butter fat 6.1, cheese 4.9, yoghurt 4.8, ice cream 3.6 etc. Anticarcinogenic effects of CLA are dose dependent ranging from 0.1 to 1.0 % in the diet. Current estimate of the average daily intake of CLA range from 0.35 to 1.0g, while a daily intake of 3.0 g is predicted to provide protection against cancer. CLA is also known as ‘Rumenic acid’ as it is produced from ruminants. The most biologically active isomer of CLA is cis-9, trans-11 octadecadienoic acid, which account for more than 80 percent of total isomers in dairy products especially bovine milk. The CLA, cis-9, trans-11, C18:2 is formed in the rumen as an intermediate product during the biohydrogenation of linolic and linolenic acids to stearic acid by rumen anaerobic bacteria such as Butyrivibrio fibrisolvens, Micrococcus, Treponema sp., Clostridium, Bacteroides, Megasphaera elsdenii and Propionbacterium etc. Out of these Butyrivibrio fibrisolvens is most active in CLA production. Lactobacillus acidophilus, L. bulgaricus, L. casei, L. plantarum, Bifidobacterium breve, B. infantis, B. longum, and Streptococcus thermophilus synthesize CLA in the presence of Linolic acid. In above probiotics S. thermophilus gives the highest total CLA concentration in lipids. A six to seven fold increase in milk fat CLA content is observed when animal’s diet was supplemented with marine algae (Schizochytrium sp.).
Reference:
Mayank Tandon, M. Kumar, D. Mohania, R. A. Siddique, P.V. Behare and V. Verma. 2006. Conjugated Linoleic Acid a Neutraceutical in Dairy products to combat Cancer and Atherosclerosis. 47th Annual Conference of Association of Microbiology of India. 6-8 December, 2006 held at Barkatullah University, Bhopal- 462026, India. pp –226 ( Abst.)
