Relevant bibliographies by topics / CLA (Conjugated Linoleic Acid)

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Academic literature on the topic 'CLA (Conjugated Linoleic Acid)'

Author: Grafiati
Published: 4 June 2021
Last updated: 10 February 2022

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Journal articles on the topic "CLA (Conjugated Linoleic Acid)"

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Turpeinen, Anu M., Sonja Bärlund, Riitta Freese, Peter Lawrence, and Thomas Brenna. "Effects of conjugated linoleic acid on linoleic and linolenic acid metabolism in man." British Journal of Nutrition 95, no. 4 (April 2006): 727–33. http://dx.doi.org/10.1079/bjn20051432.

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Evidence from animal studies suggests that conjugated linoleic acid (CLA) modulates plasma and tissue appearance of newly synthesized PUFA. The effects of a 1·2g (0·5% energy) daily intake of the cis-9, trans-11 (c9, t11) isomer of CLA, trans-10,cis-12 (t10, c12) isomer of CLA or olive oil (placebo) on linoleic acid (LA) and linolenic acid (LNA) metabolism in healthy human volunteers was investigated. Fifteen subjects were fed an experimental diet and supplemented with c9,t11-CLA, t10, c12-CLA or placebo for 7d before consuming a tracer dose of U-[13C]La (50%Mg) And U-[13C]Lna (50Mg). Blood Samples Were Taken At 0, 2, 4, 6, 8, 24, 48, 72 and 168%h and analysed using high-precision MS. No differences between the groups in peak plasma [13C]LA (10·3–11·6% of dose), [13C]LNA (2·5–2·9% of dose), [13C]arachidonic acid (0·09–0·12% of dose), [13C]EPA (0·04–0·06% of dose) or [13C]Dha (0c·06–0·10% of dose) were detected. Concentration V. time curves (area under the curve) also showed no significant differences between groups. This suggests that, in healthy human subjects consuming a diet with adequate intake of essential fatty acids, CLA does not affect metabolism of LA or LNA
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Lock, A. L., and P. C. Garnsworthy. "Conjugated linoleic acid in cows milk: independent effects of dietary linoleic and linolenic fatty acids." Proceedings of the British Society of Animal Science 2001 (2001): 80. http://dx.doi.org/10.1017/s1752756200004622.

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It is desirable to increase the level of conjugated linoleic acid (CLA) in milk as a health benefit in human nutrition. CLA has been shown to affect carcinogenesis, atherosclerosis, diabetes, the immune system, bone mineralization, body fat accretion and nutrient partitioning. The predominant CLA isomer present in foods from ruminants is cis-9, trans-11 CLA. It is formed in the rumen by anaerobic bacteria as an intermediate in the hydrogenation of linoleic acid. Recent evidence has shown that CLA can also be produced in the mammary gland by desaturation of trans-11 C18:1. Previous researchers have used various oils or oil seeds to try and elevate CLA levels in milk. A problem with this approach is that most oils contain mixtures of fatty acids so responses cannot be attributed to individual acids. Up to now there has been no report looking at how individual fatty acids affect CLA production. The objective of this work was to separate the effects of linoleic and linolenic acids on CLA production in dairy cows.
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Lock, A. L., and P. C. Garnsworthy. "Independent effects of dietary linoleic and linolenic fatty acids on the conjugated linoleic acid content of cows’ milk." Animal Science 74, no. 1 (February 2002): 163–76. http://dx.doi.org/10.1017/s1357729800052334.

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AbstractIt may be desirable to increase the level of conjugated linoleic acid (CLA) in milk as a health benefit in human nutrition. The purpose of this work was to separate the effects of linoleic and linolenic acids on CLA production in dairy cows and to determine to what extent endogenous synthesis contributes to cis-9, trans-11 CLA concentration in milk fat. Eight lactating cows and four non-lactating duodenal fistulated cows were used in a 4 ✕ 4 Latin-square design. All cows received a basal diet of grass silage that was supplemented with one of four concentrates, which were designed to differ in their linoleic and linolenic acid contents. The oil components of the concentrates were produced from mixtures of olive, linseed, rape, soya and sunflower oils to produce the four treatments: low linoleic/ low linolenic acid (LL), low linoleic/high linolenic acid (LH), high linoleic/low linolenic acid (HL) and high linoleic/ high linolenic acid (HH). Milk cis-9, trans-11 CLA contents were 0·8, 0·9, 0·9 and 1·1 g/100 g fatty acid methyl esters (P < 0·05) and yields were 5, 7, 7 and 8 g/day (P < 0·05) for the LL, LH, HL and HH treatments, respectively. The yields of trans-C18:1 fatty acids in milk were 19, 22, 21 and 23 g/day (P < 0·05), respectively. Taking the data for the cis-9, trans-11 CLA content and flow of duodenal fluid from the fistulated cows and representing this in terms of dietary intake by the lactating animals, the amounts of cis-9, trans-11 CLA produced in the rumen were calculated to be 0·8, 0·9, 1·2 and 1·1 g/day (P < 0·05) and for trans-C18:1 fatty acids 58, 58, 66 and 69 g/day (P < 0·05). Increasing linoleic and/or linolenic acids in the diet can increase the cis-9, trans-11 CLA content of cows’ milk. Only diets high in linoleic acid increased cis-9, trans-11 CLA production in the rumen. On all four diets, more than 80% of cis-9, trans-11 CLA in milk was produced endogenously by Δ9-desaturase from trans-11 C18:1 in the mammary gland. Cows on the same diet have different milk fat cis-9, trans-11 CLA concentrations that may be partially explained by differences in Δ9-desaturase activity between cows. Increasing the activity of Δ9-desaturase in the mammary gland may offer greater potential for enhancing the cis-9, trans-11 CLA content of milk fat than increasing cis-9, trans-11 CLA production in the rumen.
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Jenkins, Julie K., and Polly D. Courtney. "Lactobacillusgrowth and membrane composition in the presence of linoleic or conjugated linoleic acid." Canadian Journal of Microbiology 49, no. 1 (January 1, 2003): 51–57. http://dx.doi.org/10.1139/w03-003.

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Five Lactobacillus strains of intestinal and food origins were grown in MRS broth or milk containing various concentrations of linoleic acid or conjugated linoleic acid (CLA). The fatty acids had bacteriostatic, bacteriocidal, or no effect depending on bacterial strain, fatty acid concentration, fatty acid type, and growth medium. Both fatty acids displayed dose-dependent inhibition. All strains were inhibited to a greater extent by the fatty acids in broth than in milk. The CLA isomer mixture was less inhibitory than linoleic acid. Lactobacillus reuteri ATCC 55739, a strain capable of isomerizing linoleic acid to CLA, was the most inhibited strain by the presence of linoleic acid in broth or milk. In contrast, a member of the same species, L. reuteri ATCC 23272, was the least inhibited strain by linoleic acid and CLA. All strains increased membrane linoleic acid or CLA levels when grown with exogenous fatty acid. Lactobacillus reuteri ATCC 55739 had substantial CLA in the membrane when the growth medium was supplemented with linoleic acid. No association between level of fatty acid incorporation into the membrane and inhibition by that fatty acid was observed.Key words: Lactobacillus, conjugated linoleic acid, linoleic acid, cell membrane.
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Silveira, Manuela-Belén, Raffaele Carraro, Susana Monereo, and Javier Tébar. "Conjugated linoleic acid (CLA) and obesity." Public Health Nutrition 10, no. 10A (October 2007): 1181–86. http://dx.doi.org/10.1017/s1368980007000687.

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AbstractBackgroundThe term conjugated linoleic acid (CLA) refers to several positional and geometric conjugated dienoic isomers of linoleic acid (LA), of which the trans-10,cis-12 isomer has been reported to reduce adiposity and increase lean mass in mice and other animals when included at ≤1% of the diet. However, most dietary CLA in humans is obtained from dairy products, accounting for the cis-9,trans-11 CLA isomer, also known as rumenic acid, for more than 90% of the total CLA intake. Commercial CLA preparations industrially produced, containing trans-10,cis-12 and cis-9,trans-11 CLA isomers in diverse proportions, are attracting consumers’ interest because of the purported body fat-lowering effects of CLA, coupled to the perception of a ‘natural’ compound devoid of harmful effects. Nevertheless, despite numerous studies on CLA effects on body composition for nearly a decade, the mechanisms by which CLA isomers elicit their effects remain largely unknown. The purpose of this paper is to provide an updated review of the studies performed on animals and humans, as well as to describe the potential mechanisms involved in CLA effects on body weight and composition and metabolism.MethodLiterature review.ResultsExperiments in humans have not been able to show a significant effect on body weight, body composition or weight regain related to either of the CLA isomers. In fact, some studies suggest a tendency towards a decrease in body fat mass and an increase in body lean mass, while some others raise concern about the possibility of deleterious effects of trans-10,cis-12 CLA on lipid profile, glucose metabolism and insulin sensitivity.ConclusionsEvidence regarding effectiveness of CLA in humans is not concluding.
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Ostrowska, Ewa, Reg F. Cross, Morley Muralitharan, Dale E. Bauman, and Frank R. Dunshea. "Dietary conjugated linoleic acid differentially alters fatty acid composition and increases conjugated linoleic acid content in porcine adipose tissue." British Journal of Nutrition 90, no. 5 (November 2003): 915–28. http://dx.doi.org/10.1079/bjn2003982.

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Conjugated linoleic acids (CLA) have been shown to decrease body fat content in pigs. It is possible that feeding pigs diets rich in CLA may increase carcass lipid CLA to levels that could provide health benefits when included as a part of a healthy diet. Therefore, the aim of the present study was to determine whether dietary CLA supplementation has any effect on the fatty acid composition of subcutaneous and intramuscular adipose tissue in pigs. Thirty-five female cross bred (Large White×Landrace) pigs (initial weight 57·2kg and initial P2 back fat 11·5mm) were used in the present study. Pigs were housed individually and randomly allocated to one of six dietary treatments (0·00, 1·25, 2·50, 5·00, 7·50 and 10·00g CLA55 (55g CLA isomers/100g total fatty acids; Natural Lipids Ltd, Hovdebygda, Norway)/kg) and fed their respective diets for 8 weeks. Twelve CLA isomers in the diet and in pig tissue lipids were separated by Ag+-HPLC. CLA was incorporated at fivefold higher levels in subcutaneous fat as compared with intramuscular fat and in a dose-dependant manner. Overall, the transfer efficiency of CLA was maximized at 5·00g CLA55/kg. However, there was clear selectivity in the uptake or incorporation ofcis,trans-9,11 isomer over thetrans,cis-10,12 isomer. In general, CLA supplementation produced significant changes in skeletal muscle and adipose tissue fatty acid composition, indicating that dietary CLA had a potent affect on lipid transport and metabolismin vivo. Significant increases in myristic, palmitic and palmitoleic acids and a reduction in arachidonic acid were observed, suggesting an alteration in activity of Δ5-, Δ6- and Δ9-desaturases in pig adipose tissue. In conclusion, feeding pigs diets supplemented with CLA increases carcass lipid CLA, but also results in changes in the fatty acid profile in pig fat that could potentially outweigh the benefits of CLA.
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B, Lalithadevi, Muthiah Ns, and Satya Narayana Murty K. "ANTIOXIDANT ACTIVITY OF CONJUGATED LINOLEIC ACID." Asian Journal of Pharmaceutical and Clinical Research 11, no. 11 (November 7, 2018): 169. http://dx.doi.org/10.22159/ajpcr.2018.v11i11.27700.

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Objective: The objective of the present study is to evaluate the antioxidant effect of conjugated linoleic acid (CLA). CLA is a collective term for a group of positional and geometric isomers of linoleic acid with conjugated double bond system. CLA is found in milk products and ruminant meat. CLA has been proved to be having many health benefits, one of them one being antioxidant effect.Methods: Various methods are used to find out the antioxidant effect of CLA. They are 1,1- diphenyl-2-picrylhydrazyl free radical scavenging assay, hydroxy radical scavenging assay, nitrous oxide radical scavenging assay, reducing power method, and phosphomolybdenum antioxidant assay. All these methods were done to test the antioxidant activity of CLA.Results: Standards error of mean calculated for all the tests. Statistical analysis done using one-way analysis of variance between the groups and SPSS software version 20 is used. p<0.05 is considered statistically significant. All the tests are statistically significant.Conclusion: As p values for all the tests came significant, and it was concluded that CLA has got antioxidant property. CLA could protect membranes composed of 1-palmitoyl 2-linoleoyl phosphatidylcholine from oxidative modification under conditions of metal ion-dependent or -independent oxidative stress. Finally, it was concluded that CLA has got potential health benefits such as weight reduction, antiaging, and antioxidative properties.
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Lawless, F., J. J. Murphy, S. Fitzgerald, B. O’Brien, R. Devery, and C. Stanton. "Dietary effect on bovine milk fat conjugated linoleic acid content." BSAP Occasional Publication 25 (2000): 283–93. http://dx.doi.org/10.1017/s1463981500040875.

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AbstractConjugated linoleic acid (cis-9, trans-11-C18:2; CLA) in milk arises as a result of microbial biohydrogenation of dietary linoleic and linolenic acids in the rumen (Kepler and Tove, 1967). Milk fat CLA concentrations were significantly (P<0.05) higher when cows were fed silage supplemented with pulp’n brew (a mixture of brewers grains, a by-product of the brewing industry, and sugar beet pulp in dry matter proportions of 0.65:0.35), compared with silage alone (Trial 1). Intake of spring grass resulted in a 2.1–fold increase in milk fat CLA concentrations over cows receiving autumn grass. Throughout lactation in Trial 2, spring calving cows produced higher milk fat CLA concentrations (from 0.5-2.7 g/100 g fatty acid methyl esters (FAME)) than autumn calving cows (0.3-1.7 g/100 g FAME); the former having spent 80% and the latter 50% of lactation on pasture. The CLA content was higher in late lactation milk compared with early lactation milk in both herds. There were no significant differences in milk yields or milk constituent yields between the herds. Manufacturing milk obtained between March and September was analyzed for milk fatty acid composition and the data correlated with grass growth throughout the season. Significant positive correlations were obtained between grass growth rates and concentrations of CLA and linolenic acid in milk fat. The data indicate that seasonal variation in milk fat CLA concentrations may be attributed to variation in pasture growth rates.
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Mir, Z., L. J. Paterson, and P. S. Mir. "Fatty acid composition and conjugated linoleic acid content of intramuscular fat in crossbred cattle with and without Wagyu genetics fed a barley-based diet." Canadian Journal of Animal Science 80, no. 1 (March 1, 2000): 195–97. http://dx.doi.org/10.4141/a98-113.

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Fatty acid composition and conjugated linoleic acid (CLA) content in pars costalis diaphragmatis (PCD) muscle from European and British crossbred (EBC; no Wagyu genetics) and Wagyu crossbred (WC; 75% Wagyu genetics) beef cattle were determined. Conjugated linoleic acid contents of PCD muscle from EBC (1.7 mg CLA g−1 lipid) and WC (1.8 mg CLA g−1 lipid) cattle were similar (P > 0.05), while WC cattle had higher (P < 0.05) CLA content 100 g−1 of beef on a DM basis because the lipid content of meat from WC cattle was greater (P < 0.05) than that from EBC cattle Key words: Conjugated linoleic acid, Wagyu, fatty acids, barley, beef cattle
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Ogawa, Jun, Kenji Matsumura, Shigenobu Kishino, Yoriko Omura, and Sakayu Shimizu. "Conjugated Linoleic Acid Accumulation via 10-Hydroxy-12-Octadecaenoic Acid during Microaerobic Transformation of Linoleic Acid by Lactobacillus acidophilus." Applied and Environmental Microbiology 67, no. 3 (March 1, 2001): 1246–52. http://dx.doi.org/10.1128/aem.67.3.1246-1252.2001.

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ABSTRACT Specific isomers of conjugated linoleic acid (CLA), a fatty acid with potentially beneficial physiological and anticarcinogenic effects, were efficiently produced from linoleic acid by washed cells ofLactobacillus acidophilus AKU 1137 under microaerobic conditions, and the metabolic pathway of CLA production from linoleic acid is explained for the first time. The CLA isomers produced were identified as cis-9, trans-11- ortrans-9, cis-11-octadecadienoic acid andtrans-9, trans-11-octadecadienoic acid. Preceding the production of CLA, hydroxy fatty acids identified as 10-hydroxy-cis-12-octadecaenoic acid and 10-hydroxy-trans-12-octadecaenoic acid had accumulated. The isolated 10-hydroxy-cis-12-octadecaenoic acid was transformed into CLA during incubation with washed cells of L. acidophilus, suggesting that this hydroxy fatty acid is one of the intermediates of CLA production from linoleic acid. The washed cells of L. acidophilus producing high levels of CLA were obtained by cultivation in a medium containing linoleic acid, indicating that the enzyme system for CLA production is induced by linoleic acid. After 4 days of reaction with these washed cells, more than 95% of the added linoleic acid (5 mg/ml) was transformed into CLA, and the CLA content in total fatty acids recovered exceeded 80% (wt/wt). Almost all of the CLA produced was in the cells or was associated with the cells as free fatty acid.
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Dissertations / Theses on the topic "CLA (Conjugated Linoleic Acid)"

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Kemp, Michael Quentin. "The Protective Effects of Conjugated Linoleic Acid Against Carcinogenesis." Diss., Tucson, Ariz. : University of Arizona, 2005. http://etd.library.arizona.edu/etd/GetFileServlet?file=file:///data1/pdf/etd/azu%5Fetd%5F1357%5F1%5Fm.pdf&type=application/pdf.

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Gnädig, Silke. "Conjugated linoleic acid (CLA) effect of processing on CLA in cheese and the impact of CLA on the arachidonic acid metabolism = Konjugierte Linolsäureisomere (CLA) /." [S.l. : s.n.], 2002. http://deposit.ddb.de/cgi-bin/dokserv?idn=964270668.

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Mallia, Silvia. "Oxidative stability and aroma of UFA/CLA (unsaturated fatty acids/conjugated linoleic acid) enriched butter /." Zürich : ETH, 2008. http://e-collection.ethbib.ethz.ch/show?type=diss&nr=18020.

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Arendse, Lyle. "The modulating effect of conjugated linoleic acid (CLA) on cancer cell survival in vitro." Thesis, University of the Western Cape, 2014. http://hdl.handle.net/11394/4665.

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Magister Scientiae (Medical Bioscience) - MSc(MBS)
Conjugated linoleic acids (CLA) are geometrical and positional isomers of n-6 octadecadenoic acid (linoleic acid, LA, 18:2n-6), which form part of a family of essential polyunsaturated fatty acids (PUFA). There are 28 identified CLA isomers that mostly found in the meat and milk from ruminant animals. CLA has shown to possess a number of health benefits including; reduction in body fat and increased lean body mass, prevention of atherosclerosis, hypertension, increased immune function and in particular the prevention of cancer. The effects of CLA on cancer cell lines will be evaluated to discover the mechanisms that are employed to achieve this great phenomenon on cell growth. The aim of this study was to determine the effect of CLA on various parameters that are essential in the development of cancer cell phenotype. The objectives were to evaluate the effect of CLA on iron-induced lipid peroxidation of microsomes isolated from rat liver cells and in vitro cytotoxicity, cell proliferation and apoptosis in HepG2 hepatocarcinoma cells. The Fatty acid incorporation in HepG2 cells was also assessed.
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Chae, Sung Hee. "Conjugated linoleic acid reduces lipid oxidation in irradiated, cooked ground beef patties." Diss., Texas A&M University, 2005. http://hdl.handle.net/1969.1/5983.

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This study was conducted to examine the antioxidative effect of conjugated linoleic acid (CLA) in irradiated, cooked ground beef patties. The hypothesis was that CLA would be retained during irradiation and would reduce lipid oxidation that is caused by irradiation. The objective was to evaluate the effects of CLA alone and in combination with irradiation on lipid oxidation, fatty acid composition, cooking loss, moisture and fat content, and trained panel sensory evaluations of beef patties. CLA was added at 0, 1, 2, or 4% level during the grinding process. Addition of CLA during the grinding process increased CLA cis-9,trans-11 and CLA trans-10,cis-12 isomers in both irradiated and non-irradiated cooked ground beef patties (irradiated at 1.6 kGy) (P = 0.0001). Weight loss during cooking was greater in irradiated beef patties than in non-irradiated patties (P = 0.004). Irradiation reduced the serumy/bloody aromatic attribute and increased browned aromatic attribute, browned aftertaste, and wet dog/hairy aromatic attribute (P < 0.05). There was no significant main effect of irradiation on the basic tastes. The linoleic acid, CLA cis-9,trans-11, and CLA trans-10,cis-12 were decreased by irradiation (P < 0.05). Although irradiation decreased the CLA isomers, higher percentages of CLA isomers were retained in irradiated patties containing a 4% free fatty acid preparation of CLA (FFA-CLA), reflecting the ability of the FFA preparation to reduce lipid oxidation that is caused by irradiation. The thiobarbituric acid reactive substances (TBARS) values were significantly higher in irradiated, cooked ground beef patties than in non-irradiated ground beef patties (P = 0.004). Although the FFA-CLA was effective in reducing lipid oxidation that is caused by irradiation, it increased painty aromatic attribute, bitter taste, and astringent aftertaste due to the soapy flavor of the free fatty acid (all P < 0.05). The FFA-CLA decreased cooked beef/brothy and serumy/bloody aromatic attribute and browned aftertaste (all P < 0.05). The 1% triacylglycerol (TAG) preparation of CLA reduced TBARS in irradiated, cooked patties to levels seen in control, non-irradiated patties. The 1% TAG concentration also provided good retention of CLA in the cooked ground beef.
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Ruprichová, Lenka. "Zavedení metody stanovení konjugované linolové kyseliny (CLA)." Master's thesis, Vysoké učení technické v Brně. Fakulta chemická, 2009. http://www.nusl.cz/ntk/nusl-216552.

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This work deals with the optimization of the method for determination of conjugated linoleic acid (CLA) using gas chromatography. The summary about formation and occurrence of CLA in animal materials, its biological effects in human organism and methods suitable for its determination is introduced in the theoretical part of this study. The experimental part verify, if the gas chromatography is applicable method for assesment of CLA in selected biological matrices. The chosen method was introduced and verified at FCH of Brno university of technology. At the end the applicability of this method to CLA determination is discussed here.
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Loor, Juan Jose. "Postruminal flow, digestibility, and utilization of fatty acylamides or conjugated linoleic acid for milk fat synthesis by lactating Holstein cows." Thesis, Virginia Tech, 1997. http://hdl.handle.net/10919/45637.

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Four Holstein cows with ruminal and duodenal cannulas were used to evaluate the effects of dietary fatty acylamides (canolamide) or abomasally infused conjugated linoleic acid on milk production and composition. In the first experiment, cows were fed diets with no supplemental fat(control), or the control diet supplemented at 3.3% of DM with canola oil, canolamide, or a mixture of equal amounts of canola oil and canolamide in a 4 x 4 Latin square. DMI and milk yield were decreased when cows were fed canolamide. Intake and duodenal flow of diet components and fatty acids were decreased by canolamide, but their apparent digestibilities were not affected by treatment. Fat supplementation decreased concentrations of fatty acids with 8 to 16 carbons and increased oleic acid in milk. In the second experiment, cows were infused abomasally with 100 g Linoleic acid (LA) or a mixture of 100 g LA plus 100 g conjugated linoleic acid (LA-CLA) for 24 h in a single crossover design. Infused CLA was a mixture of 70% cis-9, trans-11-18:2 and 30% trans-10, cis-12-18:2. Milk yield and DMI were not affected by treatment. Milk fat percentage and yield were decreased by LA-CLA. Concentration and yield of oleic and arachidonic acid and fatty acids with 6 to 16 carbons in milk were reduced by LA-CLA. Stearic acid and CLA concentrations in milk, however, were higher in response to LA-CLA. Infusion of LA-CLA led to increased (from 23 to 45%) concentration of unsaturated fatty acids with a concomitant decrease (from 70 to 42%) in saturated fatty acid concentration in milk fat. Feeding canolamide at 3.3% significantly decreased DMI and milk yield compared with canola oil or the mixture of canola oil and canolamide. However, results indicated that oleic acid and CLA concetration in milk fat can be increased proportionally to their flow into the small intestine. Utilization of these fatty acids for milk fat synthesis may cause a reduction in the amount of medium and short chain fatty acids synthesized de novo within the mammary gland. Furthermore, CLA appears to be a potent inhibitor of milk fat synthesis and desaturation of stearic and linoleic acid.
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Hunt, Waylon T. "Effects of PARP-1 signaling and conjugated linoleic acid on brain cell bioenergetics and survival." John Wiley and Sons, 2010. http://hdl.handle.net/1993/5070.

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Glutamate is the primary excitatory neurotransmitter in the central nervous system. Extracellular glutamate concentrations are tightly regulated to avoid over-stimulation of glutamate receptors, which leads to a cascade of deleterious processes collectively known as excitotoxicity. Excitotoxicity is common to several neurodegenerative disorders and CNS injuries, including stroke and Alzheimer’s disease (AD). The projects described in this thesis were designed to uncover novel protective pathways in excitotoxic neurodegeneration. Excessive activation of the DNA repair enzyme, poly(ADP-ribose) polymerase-1 (PARP-1), is a convergence point for neuron death signaling in excitotoxic pathways. In AD, the peptide amyloid-β1-42 (Aβ1-42) is aberrantly produced, leading to excitotoxic neuron death in vitro. To investigate links between Aβ1-42 and PARP, we treated cultured cortical neurons with Aβ1-42 and determined whether PARP-1 contributes to neuron death. Increased neuron death was observed after Aβ1-42 exposure. A non-selective PARP-1/2 inhibitor significantly reduced Aβ1-42-induced death while elimination of PARP-1 alone was not neuroprotective. This suggests that PARP-2 or combined effects of PARP-1 and PARP-2 are required for Aβ1-42-induced neuron death. A hallmark of PARP over-activation is depletion of intracellular NAD+ and ATP levels, yet nearly all studies examining adenine nucleotide levels use separate biochemical samples to measure nucleotides individually. We developed two HPLC methods for simultaneous separation of NAD+, ATP, ADP and AMP. We determined that PARP-1 activation in astrocytes leads to near complete NAD+ depletion, followed by partial loss of ATP pools and total adenine nucleotide pools. Finally, we hypothesized that conjugated linoleic acid (CLA), a naturally occurring polyunsaturated fatty acid, is capable of enhancing neuron survival after an excitotoxic insult. Cultured cortical neurons were exposed to glutamate in the presence and absence of CLA. CLA levels likely achievable in human plasma and brain tissue during dietary supplementation regimens, protected neurons against glutamate excitotoxicity when given during or up to five hours after glutamate exposure. Several markers of mitochondrial damage and intrinsic apoptosis were examined. CLA stabilized mitochondrial membrane potential and permeability, shedding light on the mechanism of CLA neuroprotection. Overall, our research suggests a role for PARP in Aβ1-42 toxicity and identifies a novel role for CLA in neuroprotection following excitotoxicity.
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Benjamin, Sailas, Priji Prakasan, Sajith Sreedharan, Andre-Denis G. Wright, and Friedrich Spener. "Pros and cons of CLA consumption: an insight from clinical evidences." BioMed Central, 2015. http://hdl.handle.net/10150/610326.

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This comprehensive review critically evaluates whether supposed health benefits propounded upon human consumption of conjugated linoleic acids (CLAs) are clinically proven or not. With a general introduction on the chemistry of CLA, major clinical evidences pertaining to intervention strategies, body composition, cardio-vascular health, immunity, asthma, cancer and diabetes are evaluated. Supposed adverse effects such as oxidative stress, insulin resistance, irritation of intestinal tract and milk fat depression are also examined. It seems that no consistent result was observed even in similar studies conducted at different laboratories, this may be due to variations in age, gender, racial and geographical disparities, coupled with type and dose of CLA supplemented. Thus, supposed promising results reported in mechanistic and pre-clinical studies cannot be extrapolated with humans, mainly due to the lack of inconsistency in analyses, prolonged intervention studies, follow-up studies and international co-ordination of concerted studies. Briefly, clinical evidences accumulated thus far show that CLA is not eliciting significantly promising and consistent health effects so as to uphold it as neither a functional nor a medical food.
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Chuang, Lu-Te. "The inhibitory effect of conjugated linoleic acid (CLA) on N-6 polyunsaturated fatty acid metabolism in a transformed yeast model /." The Ohio State University, 2002. http://rave.ohiolink.edu/etdc/view?acc_num=osu1486402957196639.

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Books on the topic "CLA (Conjugated Linoleic Acid)"

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Ealey, Kafi N. Role of conjugated linoleic acid in colon and mammary cancer. Ottawa: National Library of Canada, 2002.

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Yurawecz, Martin P. Advances in Conjugated Linoleic Acid Research. AOCS Press, 1999.

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Seb/Chris/adlof. Advances in Conjugated Linoleic Acid Research. AOCS Publishing, 2003.

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Yurawecz, Martin P., John K. G. Kramer, Ola Gudmundsen, Michael W. Pariza, and Sebastiano Banni. Advances in Conjugated Linoleic Acid Research, Volume 3. AOCS Publishing, 2006.

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Williams, Lane. Conjugated Linoleic Acid for Weight Loss (Woodland Health). Woodland Publishing, 2007.

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Chang, Fu-Jung. Lipid peroxidation in human MDA-MB-231 breast cancer cells enriched in vitro with linoleic acid and conjugated linoleic acid. 1993.

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Herbel, Barbara Kay. Safflower oil consumption and plasma conjugated linoleic acid concentrations in men and women. 1994.

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Huang, Yi-Chia. Effect of cheddar cheese consumption on plasma conjugated linoleic acid concentrations in men. 1993.

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Publications, ICON Health. Conjugated Linoleic Acid - A Medical Dictionary, Bibliography, and Annotated Research Guide to Internet References. ICON Health Publications, 2003.

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Wong, Mun Wah. Effects of dietary conjugated linoleic acid on lymphocyte function and growth of mammary tumors in mice. 1995.

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Book chapters on the topic "CLA (Conjugated Linoleic Acid)"

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Rodríguez-Alcalá, Luis Miguel, Antonia Villar-Tajadura, Manuela Juarez, and Javier Fontecha. "Commercial Conjugated Linoleic Acid (CLA) Fortified Dairy Products." In Handbook of Food Fortification and Health, 173–84. New York, NY: Springer New York, 2013. http://dx.doi.org/10.1007/978-1-4614-7076-2_14.

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Ahern, Grace, Douwe van Sinderen, Bo Yang, R. Paul Ross, and Catherine Stanton. "Measuring Conjugated Linoleic Acid (CLA) Production by Bifidobacteria." In Methods in Molecular Biology, 87–100. New York, NY: Springer US, 2021. http://dx.doi.org/10.1007/978-1-0716-1274-3_8.

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Choi, Byeong-Dae, Seok-Joong Kang, Yeong-Lae Ha, and Robert G. Ackman. "Accumulation of Conjugated Linoleic Acid (CLA) in Tissues of Fish Fed Diets Containing Various Levels of CLA." In Quality Attributes of Muscle Foods, 61–71. Boston, MA: Springer US, 1999. http://dx.doi.org/10.1007/978-1-4615-4731-0_5.

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Rojas-Cano, M. L., M. Lachica, L. Lara, A. Haro, and I. Fernández-Fígares. "Portal-drained viscera heat production in pigs fed betaine and conjugated linoleic acid (CLA) supplemented diets." In Energy and protein metabolism and nutrition in sustainable animal production, 433–34. Wageningen: Wageningen Academic Publishers, 2013. http://dx.doi.org/10.3920/978-90-8686-781-3_160.

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Cai, David J. "Conjugated Linoleic Acid." In Weight Control and Slimming Ingredients in Food Technology, 1–23. Oxford, UK: Wiley-Blackwell, 2009. http://dx.doi.org/10.1002/9780813819679.ch1.

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Erickson, Kent L., Neil E. Hubbard, Alexander D. Borowsky, and Patrizia Damonte. "Conjugated Linoleic Acid and Cancer." In Bioactive Compounds and Cancer, 235–51. Totowa, NJ: Humana Press, 2010. http://dx.doi.org/10.1007/978-1-60761-627-6_12.

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Chin, Sou F., Jayne M. Storkson, and Michael W. Pariza. "Conjugated Dienoic Derivatives of Linoleic Acid." In ACS Symposium Series, 262–71. Washington, DC: American Chemical Society, 1993. http://dx.doi.org/10.1021/bk-1993-0528.ch021.

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Pariza, Michael W. "Conjugated Linoleic Acid: An Anticarcinogenic Nutrient." In Food Factors for Cancer Prevention, 365–66. Tokyo: Springer Japan, 1997. http://dx.doi.org/10.1007/978-4-431-67017-9_71.

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Scimeca, Joseph A., Henry J. Thompson, and Clement Ip. "Effect of Conjugated Linoleic Acid on Carcinogenesis." In Advances in Experimental Medicine and Biology, 59–65. Boston, MA: Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2510-3_6.

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Huyghebaert, G., and L. Coucke. "17. Conjugated linoleic acid-enriched designer eggs." In Handbook of eggs in human function, 281–96. The Netherlands: Wageningen Academic Publishers, 2015. http://dx.doi.org/10.3920/978-90-8686-804-9_17.

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Conference papers on the topic "CLA (Conjugated Linoleic Acid)"

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Silva-Hernández, E., R. Herrera-Lee, M. Jácome-Sosa, I. Verdalet-Guzman, W. Wismer, T. Nakano, and L. Ozimek. "Sensory Evaluation of Non-Synthetic Conjugated Linoleic Acid (CLA)-Rich and Transvaccenic Acid (TVA)-Rich Cream and Butter." In 13th World Congress of Food Science & Technology. Les Ulis, France: EDP Sciences, 2006. http://dx.doi.org/10.1051/iufost:20060264.

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Stefanini, Roberta, Giuseppe Vignali, and Fabio Coloretti. "Modelling the growth kinetic of spoilage microorganisms in a packaged cow’s ricotta processed with high pressure." In The 5th International Food Operations & Processing Simulation Workshop. CAL-TEK srl, 2019. http://dx.doi.org/10.46354/i3m.2019.foodops.003.

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Abstract:
Today consumers demand fresh foods without additives, preservatives and health risks: that is why non-thermal food preservation methods are receiving more interest, among them High Pressure Processing is able to avoid thermal degradation of food components, extend their shelf life and preserve colour, flavour and nutritional value. HPP is often used on dairy products because of its impact on physicochemical and sensory characteristics, its ability to improve their structure and texture and inactivate some microorganisms. The aim of this work is to evaluate the effect of HPP on a packaged ricotta rich in Conjugated Linoleic Acid (CLA) and Omega-3, resulting from cows fed with linseed in the Parmigiano Reggiano area, and processed with a hydrostatic pressure of 600 MPa for 5 minutes. The ultimate goal is to find a mathematical model able to show the treatment’s effect on spoilage microorganisms that grow spontaneously in this product during a month of refrigerated storage.
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Puniya, A. K., S. Chetanya, A. K. Tyagi, R. Nagpal, S. Kumar, M. Malik, M. Puniya, and K. Singh. "Conjugated linoleic acid: a multifunctional nutraceutical from the rumen." In Proceedings of the II International Conference on Environmental, Industrial and Applied Microbiology (BioMicroWorld2007). WORLD SCIENTIFIC, 2009. http://dx.doi.org/10.1142/9789812837554_0079.

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Fang, Li, Peng Wang, Zhi-Rui Zhang, Zu-Hao Wang, and Wei-Hong Min. "Screening and Identification of Conjugated Linoleic Acid-producing Lactobacillus plantarum." In 2016 8th International Conference on Information Technology in Medicine and Education (ITME). IEEE, 2016. http://dx.doi.org/10.1109/itme.2016.0068.

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Vieitez Osorio, Ignacio, Cecilia Dauber, Tatiana Carreras, Alejandro Britos, Silvana Carro, Cecilia Cajarville, Adriana Gámbaro, Santiago Jorcin, and Tomas Lopez. "Goat Cheeses Elaboration with Increased Content of Conjugated Linoleic Acid and Transvaccenic Acid." In Virtual 2021 AOCS Annual Meeting & Expo. American Oil Chemists’ Society (AOCS), 2021. http://dx.doi.org/10.21748/am21.352.

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Shahzad, Mian M., Ahmed Al-Niaimi, Mildred A. Felder, Arvinder Kapur, Nick Claussen, Fatou Jallow, Hannah R. Van Galder, Joseph P. Connor, and Manish S. Patankar. "Abstract 683: Biological significance of conjugated linoleic acid in ovarian carcinoma." In Proceedings: AACR 102nd Annual Meeting 2011‐‐ Apr 2‐6, 2011; Orlando, FL. American Association for Cancer Research, 2011. http://dx.doi.org/10.1158/1538-7445.am2011-683.

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Fang, Li, Ming-zhu Zheng, Zhi-ruic Zhang, Peng Wang, Zu-hao Wang, and Wei-hong Min. "Screening ofLactobacillus rhamnosuscapable of yielding high levels of Conjugated Linoleic Acid by UV mutagenesis." In The 6th International Conference on Applied Mechanics and Civil Engineering (AMCE 2016). Taylor & Francis Group, 6000 Broken Sound Parkway NW, Suite 300, Boca Raton, FL 33487-2742: CRC Press, 2017. http://dx.doi.org/10.1201/9781315229072-4.

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Kun, Pang, and Han Liqiang. "Effect of Conjugated Linoleic Acid on Metabolism and Lipogenic Gene Expression of Liver in Lactating Mice." In 2016 8th International Conference on Information Technology in Medicine and Education (ITME). IEEE, 2016. http://dx.doi.org/10.1109/itme.2016.0040.

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Ghobadi-Marallu, Hassan, Somaieh Matin, Ali Nemati, Mehran Mesgari-Abbasi, Saeid Ghorbani, and Mohammad Reza Aslani. "The effects of conjugated linoleic acid supplementation on the serum levels of Interleukin-6 and Sirtuin-1 in COPD patients." In ERS International Congress 2019 abstracts. European Respiratory Society, 2019. http://dx.doi.org/10.1183/13993003.congress-2019.oa3582.

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Ha, Yeong Lae, Abdur Rakib, and Jeong O. Kim. "Abstract LB-A02:trans,trans-Conjugated linoleic acid induces apoptosis by enhancing gap junctional intercellular communication inhuman breast cancer MCF-7 cells." In Abstracts: AACR-NCI-EORTC International Conference: Molecular Targets and Cancer Therapeutics; November 5-9, 2015; Boston, MA. American Association for Cancer Research, 2015. http://dx.doi.org/10.1158/1535-7163.targ-15-lb-a02.

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Reports on the topic "CLA (Conjugated Linoleic Acid)"

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Du, M., and Dong U. Ahn. Dietary Conjugated Linoleic Acid (CLA) Effects Lipid Metabolism in Broiler Chicks. Ames (Iowa): Iowa State University, January 2004. http://dx.doi.org/10.31274/ans_air-180814-1041.

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Upah, Nathan, Pat Gorden, and Lance H. Baumgard. Dietary Supplementation with Conjugated Linoleic Acid (CLA) on Production, Health and Culling Parameters in Transitioning Holstein Cows. Ames (Iowa): Iowa State University, January 2012. http://dx.doi.org/10.31274/ans_air-180814-628.

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Du, M., K. C. Nam, S. J. Hur, H. Ismail, Y. H. Kim, and Dong U. Ahn. Quality Characteristics of Irradiated Chicken Breast Rolls from Broilers Fed Different Levels of Conjugated Linoleic Acid. Ames (Iowa): Iowa State University, January 2004. http://dx.doi.org/10.31274/ans_air-180814-1035.

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