<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>0121-4004</journal-id>
<journal-title><![CDATA[Vitae]]></journal-title>
<abbrev-journal-title><![CDATA[Vitae]]></abbrev-journal-title>
<issn>0121-4004</issn>
<publisher>
<publisher-name><![CDATA[Facultad de Química Farmacéutica, Universidad de Antioquia]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0121-40042016000200134</article-id>
<article-id pub-id-type="doi">10.17533/udea.vitae.v23n2a06</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[CONJUGATED LINOLEIC ACID IN MILK AND FERMENTED MILKS: VARIATION AND EFFECTS OF THE TECHNOLOGICAL PROCESSES]]></article-title>
<article-title xml:lang="es"><![CDATA[ÁCIDO LINOLEICO CONJUGADO EN LECHE Y LECHES FERMENTADAS: VARIABILIDAD Y EFECTOS DE LOS PROCESOS TECNOLÓGICOS]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[GUTIÉRREZ]]></surname>
<given-names><![CDATA[Luis Felipe]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
<xref ref-type="aff" rid="Aaf"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Nacional de Colombia Instituto de Ciencia y Tecnología de Alimentos (ICTA) ]]></institution>
<addr-line><![CDATA[Bogotá ]]></addr-line>
<country>Colombia</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>05</month>
<year>2016</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>05</month>
<year>2016</year>
</pub-date>
<volume>23</volume>
<numero>2</numero>
<fpage>134</fpage>
<lpage>145</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_arttext&amp;pid=S0121-40042016000200134&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_abstract&amp;pid=S0121-40042016000200134&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_pdf&amp;pid=S0121-40042016000200134&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT  Background:  Conjugated linoleic acid (CLA) is a generic term used to describe a group of geometric and positional isomers of linoleic acid with a conjugated double bond system. CLA-isomers have been widely studied because of their important biological activity and their protective effects against several diseases, such as obesity, atherosclerosis, chronic inflammatory diseases, and cancer. Consequently, these biomolecules have attracted much attention from the dairy industry, since they are naturally found in ruminants' milk, and because the development of CLA-enriched dairy foods can be a good economic opportunity given the growth of the functional foods market, in which the dairy industry plays an important role.  Objectives:  This work presents a comprehensive review of the following aspects: (i) The synthesis and concentration of the CLA-isomers in milk, and the main strategies employed to increase their content in a natural manner; (ii) The influence of the main technological treatments applied to milk on the concentration of CLA-isomers; and (iii) The effects of milk fermentation on the content of CLA-isomers, and the challenges of this technological process, which has been though as a promissory alternative to naturally increase the content of CLA in fermented dairy products.  Methods:  Information available in various databases was reviewed. A total of 103 articles were selected on the basis of their relevance and scientific-technical quality.  Results:  The CLA concentration in cows' milk normally ranges between 2 and 37 mg/g fat, and is mainly affected by the dietary regime offered to the animals. From the total CLA-isomers, rumenic acid represents between 75 and 90%. The technological processes normally applied to milk (thermal processing, high pressure processing, and fermentation) might cause slight changes on the CLA concentration, but the mechanisms causing these changes have not been still established. The increase in CLA concentration by milk fermentation is strain-dependent, because of the different linoleate isomerase activity of the species.  Conclusions:  Although several studies have reported increases in the concentration of CLA in milk and fermented milks in a natural manner, they are fairly moderate, and the obtained levels of CLA are significantly lower than those recommended to achieve therapeutic effects.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[RESUMEN  Antecedentes: El ácido linoleico conjugado (CLA) es un término genérico utilizado para describir el grupo de isómeros geométricos y posicionales del ácido linoleico con un sistema de dobles enlaces conjugados. Los isómeros de CLA han sido ampliamente estudiados debido a su importante actividad biológica y a sus efectos protectores contra varias enfermedades, como la obesidad, arteriosclerosis, enfermedades inflamatorias crónicas y el cáncer. En consecuencia, estas biomoléculas han despertado mucho interés en la industria láctea, dado que están presentes naturalmente en la leche de rumiantes, y porque el desarrollo de productos lácteos enriquecidos con CLA puede representar una oportunidad económica interesante, dado el crecimiento del mercado de alimentos funcionales, en el cual la industria láctea tiene una participación importante.  Objetivos:  En este trabajo se presenta una revisión detallada de los siguientes aspectos: (i) El origen de los isómeros de CLA en la leche, sus concentraciones promedio y las principales estrategias utilizadas para incrementar su contenido de manera natural; (ii) La influencia de los principales tratamientos tecnológicos aplicados a la leche en la concentración de los isómeros del CLA; y (iii) Los efectos de la fermentación de la leche en el contenido de isómeros de CLA, y los retos de este proceso tecnológico concebido como promisorio para aumentar naturalmente el contenido de CLA en leches y productos lácteos fermentados.  Métodos:  Se revisó la información disponible en varias bases de datos. Un total de 103 artículos fueron seleccionados con base en su pertinencia y calidad técnico-científica.  Resultados:  La concentración de CLA en la leche de vaca normalmente oscila entre 2 y 37 mg/g grasa, y es afectada principalmente por la dieta suministrada a los animales. Del total de isómeros de CLA, el ácido ruménico representa entre 75 y 90%. Los procesos tecnológicos aplicados normalmente a la leche (procesado térmico, procesaimento por altas presiones y fermentación) pueden causar ligeras modificaciones en la concentración de CLA, pero los mecanismos que causan estos cambios no han sido aún establecidos. El incremento en la concentración de CLA por fermentación de la leche es dependiente de la cepa, debido a diferencias en la actividad de la linoleato isomerasa de las especies.  Conclusiones:  Aunque varios estudios han reportado incrementos en la concentración de CLA en leche y leches fermentadas de manera natural, estos son bastante moderados, y los niveles de CLA obtenidos son significativamente menores que los recomendados para alcanzar los efectos terapéuticos.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[Conjugated linoleic acid]]></kwd>
<kwd lng="en"><![CDATA[functional foods]]></kwd>
<kwd lng="en"><![CDATA[milk]]></kwd>
<kwd lng="en"><![CDATA[probiotics]]></kwd>
<kwd lng="en"><![CDATA[yogurt]]></kwd>
<kwd lng="es"><![CDATA[Ácido linoleico conjugado]]></kwd>
<kwd lng="es"><![CDATA[alimentos funcionales]]></kwd>
<kwd lng="es"><![CDATA[leche]]></kwd>
<kwd lng="es"><![CDATA[probióticos]]></kwd>
<kwd lng="es"><![CDATA[yogur]]></kwd>
</kwd-group>
</article-meta>
</front><back>
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