Microbial Conversion of Fatty Acids into Functional Lipids

Microbial conversion of fatty acids into functional lipids encompasses the enzymatic transformation of common dietary or endogenous fatty acids by bacteria and yeasts into conjugated and hydroxy derivatives with enhanced bioactivity. Central processes include hydration, isomerisation and partial hydrogenation of polyunsaturated substrates such as linoleic and α-linolenic acids, yielding conjugated linoleic acid (CLA) and conjugated α-linolenic acid (CLNA) isomers. These metabolites exhibit anti-inflammatory, anticarcinogenic and lipid-modulating properties, underpinning their incorporation into functional foods, nutraceuticals and cosmetic formulations. Key microbial catalysts span Lactiplantibacillus plantarum, Bifidobacterium breve, Propionibacterium acnes and other lactic acid bacteria, each deploying specialised hydratase, dehydrogenase and isomerase systems. Advances in strain engineering, fermentation control and co-substrate supply have enhanced yields and selectivity, while valorisation of agro-industrial by-products promotes sustainable production. Integration of genomic, transcriptomic and process-engineering insights is driving the translation of fundamental enzymology into scalable bioprocesses, with wide relevance for global nutrition and health.

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Microbial Conversion of Fatty Acids into Functional Lipids publication trend

The graph below shows the total number of articles in microbial conversion of fatty acids into functional lipids across all publications each year (not limited to Nature Index journals).

Technical terms

Conjugated linoleic acid (CLA): A family of positional and geometric isomers of linoleic acid featuring conjugated double bonds, noted for anti-inflammatory and anticarcinogenic effects.

Conjugated α-linolenic acid (CLNA): Conjugated dienoic isomers derived from α-linolenic acid, exhibiting antioxidant and lipid-regulating properties.

Biohydrogenation: Microbial reduction of unsaturated fatty acids via stepwise hydrogen addition, often mediated by multienzyme complexes to yield saturated or partially saturated products.

Hydratase: Enzyme that catalyses addition of a water molecule across a carbon–carbon double bond in a fatty acid, generating hydroxy fatty acids.

Isomerase: Enzyme that rearranges the position or configuration of double bonds within a fatty acid chain without altering its molecular formula.

Operon: Cluster of adjacent genes regulated by a single promoter, enabling coordinated transcriptional control of functionally related gene products.

References

1. Production of Conjugated Linoleic Acid (CLA) by Lactiplantibacillus plantarum: A Review with Emphasis on Fermented Foods. Foods (2024).
2. The Arginine Repressor ArgR2 Controls Conjugated Linoleic Acid Biosynthesis by Activating the cla Operon in Lactiplantibacillus plantarum. Microbiology Spectrum (2022).
3. Development of a whey-based beverage with enhanced levels of conjugated linoleic acid (CLA) as facilitated by endogenous walnut lipase. Food Chemistry X (2022).