Enrichment of Conjugated Linoleic Acid in Oats (Avena sativa L.) by Microbial Isomerization

Marjatta Vahvaselkä (Corresponding Author), Pekka Lehtinen, Soili Sippola, Simo Laakso

Research output: Contribution to journalArticleScientificpeer-review

15 Citations (Scopus)


A method for microbial isomerization of oat linoleic acid to conjugated linoleic acid (CLA) was developed. The method includes hydrolysis of oat lipids in aqueous flour slurries by the endogenous oat lipase. Then, the flour slurry containing free linoleic acid is utilized as a substrate for the isomerization reaction carried out by resting cells of Propionibacterium freudenreichii ssp. shermanii. The isomerization reaction progressed most effectively when, after the lipid hydrolysis period, the pH of the slightly acidic oat slurry was elevated to 8.0-8.5 and maintained at this range. With slurries containing 5% (w/v) oat flour, the amounts of CLA formed per dry matter were up to 10.1 mg/g corresponding to 102 mg/g lipids or 0.44 mg/mL slurry. Increments in the flour content up to 15% increased the volumetric production of CLA to 0.85 mg/mL. The proportion of the cis-9,trans-11 isomer was 80% of the total CLA formed. CLA could be concentrated into the solid material of the oat slurry by acidification.

Original languageEnglish
Pages (from-to)1749-1752
Number of pages4
JournalJournal of Agricultural and Food Chemistry
Issue number6
Publication statusPublished - 24 Mar 2004
MoE publication typeA1 Journal article-refereed


  • Avena sativa
  • Conjugated linoleic acid
  • Linoleic acid
  • Propionibacterium freudenreichii


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