International Journal of Microbiology Research and Reviews

International Journal of Microbiology Research and Reviews ISSN 2329-9800 Vol. 6 (6), pp. 364-370, June, 2017. © International Scholars Journals


An overview on conjugated linolic acid (CLA): A dairy product derivative

Satyanagalakshmi Karri, Sridhar Goud Talla* and AK Tyagi

Nutrition Biotechnology Laboratory, Dairy Cattle Nutrition Division, National Dairy Research Institute, Karnal - 132001 Haryana, India.

*Corresponding author E-mail:

Accepted 03 July, 2014


Conjugated linoleic acid (CLA) is an octadecadienoic fatty acid with conjugated double bonds, potent component in dairy product such as milk, meat and cheese etc. The increased functional dairy products would explain the possible use of CLA in daily life. Research has been enhanced after the novel findings towards its anticarcinogenic property and vast application in health. CLA formed as an intermediate in the biohydrogenation pathway of linoleic acid and acetate can also act as a substrate for CLA synthesis in a critical condition. Rumen microbes especially ciliated protozoa take an active part in synthesis. The concentration of CLA depends on the diet of the ruminants.  The main theme of this review is to summarize the current knowledge of CLA, formation of CLA in ruminants, diet influence on CLA formation and the aspects concerning health.

Keywords: Cis-9, trans-11 conjugated linoleic acid (CLA), fatty acid, health.