Journal articles: '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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Marounek, M., V. Skrivanova, A. Dokoupilova, M. Czauderna, and A. Berladyn. "Meat quality and tissue fatty acid profiles in rabbits fed diets supplemented with conjugated linoleic acid." Veterinární Medicína 52, No. 12 (January 7, 2008): 552–61. http://dx.doi.org/10.17221/1886-vetmed.

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In this study the deposition of dietary CLA isomers in loin and hindleg meat, liver and fat, and the influence on performance and fatty acid (FA) profile were investigated in growing rabbits. CLA was supplied as synthetically produced oil at 5 and 10 g/kg diet for the whole fattening period (six weeks) or three weeks before the slaughter. CLA had no or limited effect on feed intake, growth, carcass traits and composition of meat. Treatment with CLA increased the proportion of saturated FA at the expense of monounsaturated FA in meat and liver. Supplementation of the diet with CLA increased (P < 0.05) CLA in lipids of meat from < 1 mg/g FA up to 36 mg/g FA. Adipose and hepatic tissue incorporated the highest (44 mg/g FA) and the lowest (14 mg/g FA) amount of CLA, respectively. The concentration of CLA in tissue lipids increased (P < 0.05) with increasing CLA content in the diet. Duration of CLA feeding had no effect on CLA deposition. Thus, dietary inclusion of CLA at higher concentration (10 g/kg) and feeding CLA-supplemented diet for a shorter period seems to be more suitable for production of CLA-containing rabbit meat. The ratio of the two most abundant isomers of CLA, cis-9, trans-11 and trans-10, cis-12 in tissues differed from that in the CLA-enriched diet. In all tissues the relative proportion of the former isomer was lower than in the diet. The experiment demonstrated that feeding synthetic CLA to rabbits is a means of enriching rabbit meat with CLA, which could provide a healthier product for human consumption.

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Luna, Pilar, Javier Fontecha, Manuela Juárez, and Miguel Angel de la Fuente. "Conjugated linoleic acid in ewe milk fat." Journal of Dairy Research 72, no. 4 (May 23, 2005): 415–24. http://dx.doi.org/10.1017/s0022029905001032.

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Ewe milk fat from five different herds was studied to determine the content of conjugated linoleic acid (CLA) isomers. Research was carried out by combining gas chromatography-mass spectrometry (GC-MS) of fatty acid methyl esters (FAME) and 4,4-dimethyloxazolyne derivatives (DMOX) with silver ion-high performance liquid chromatography (Ag+-HPLC). Reconstructed mass spectral profiles of CLA characteristic ions from DMOX were used to identify positional isomers and Ag+-HPLC to quantify them. Total CLA content varied from 0·57 to 0·97 g/100 g of total fatty acids. FAME and DMOX were separated into a complex mixture of minor isomers and major rumenic acid (9-cis 11-trans C18:2) by GC-MS using a 100-m polar capillary column. Rumenic acid would represent more than 75% of total CLA. 11-trans 13-trans, 11–13 cis/trans plus trans/cis and 7–9 cis/trans plus trans/cis were the main CLA isomers after rumenic acid. Minor amounts of 8–10 and 10–12 C18:2 isomers were also found. Although most of the isomers were present in each herd's milk, differences in content were observed for some CLA species.

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Kim, Young Jun, Rui Hai Liu, Daniel R. Bond, and James B. Russell. "Effect of Linoleic Acid Concentration on Conjugated Linoleic Acid Production by Butyrivibrio fibrisolvensA38." Applied and Environmental Microbiology 66, no. 12 (December 1, 2000): 5226–30. http://dx.doi.org/10.1128/aem.66.12.5226-5230.2000.

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ABSTRACT Butyrivibrio fibrisolvens A38 inocula were inhibited by as little as 15 μM linoleic acid (LA), but growing cultures tolerated 10-fold more LA before growth was inhibited. Growing cultures did not produce significant amounts of cis-9, trans-11 conjugated linoleic acid (CLA) until the LA concentration was high enough to inhibit biohydrogenation, growth was inhibited, and lysis was enhanced. Washed-cell suspensions that were incubated anaerobically with 350 μM LA converted most of the LA to hydrogenated products, and little CLA was detected. When the washed-cell suspensions were incubated aerobically, biohydrogenation was inhibited, CLA production was at least twofold greater, and CLA persisted. The LA isomerase reaction was very rapid, but the LA isomerase did not recycle like a normal enzyme to catalyze more substrate. Cells that were preincubated with CLA lost their ability to produce more CLA from LA, and the CLA accumulation was directly proportional (r 2= 0.98) to the initial cell density. Growing cells were as sensitive to CLA as LA, the LA isomerase and reductases of biohydrogenation were linked, and free CLA was not released. Because growing cultures ofB. fibrisolvens A38 did not produce significant amounts of CLA until the LA concentration was high, biohydrogenation was arrested, and the cell density had declined, the flow of CLA from the rumen may be due to LA-dependent bacterial inactivation, death, or lysis.

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Kritchevsky, David. "Conjugated Linoleic Acid (CLA) and Carcinogenesis." Cancer Prevention International 3, no. 3 (September 1, 1998): 199–205. http://dx.doi.org/10.3727/108399898791838045.

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D'Orazio, N., C. Ficoneri, G. Riccioni, P. Conti, T. C. Theoharides, and M. R. Bollea. "Conjugated Linoleic Acid: A Functional Food?" International Journal of Immunopathology and Pharmacology 16, no. 3 (September 2003): 215–20. http://dx.doi.org/10.1177/039463200301600305.

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Scientific interest in conjugated linoleic acid (CLA) started in 1987 when Michael Pariza's team of Wisconsin University observed its inhibitory effects on chemically induced skin tumors in mice. Numerous studies have since examined CLA's role in cancer, immune function, oxidative stress, atherosclerosis, lipid and fatty acids metabolism, bone formation and composition, obesity, and diabetes. Still it's not clear yet either through which mechanisms CLA produces its numerous metabolic effects. We now know that CLA contents in cow milk fat can be enriched through dry fractionation, but this knowledge doesn't allow sufficient certainty to qualify this nutrient, as a functional food, capable of increasing well being and reducing the risk of disease.

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Yari, Pouya, Abbas Moazami Goudarzi, Mansour Ahmadi, Jalal Masoumi, and Somayeh Kamran Azad. "Influences of Conjugated Linoleic Acid on Poultry Products." International Journal of Life Sciences 9, no. 4 (June 5, 2015): 1–5. http://dx.doi.org/10.3126/ijls.v9i4.12676.

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Conjugated linoleic acid (CLA) has a potential role in the prevention of cancer tumors of the skin, breast, stomach and intestine. CLA also has the ability to prevent cardiovascular disease, atherosclerotic disease, diabetes, regulation of immune responses and change in body composition by reducing body fat. Fats that originated from the ruminants are the main sources of CLA. But poultry products are contain traces of these fatty acids. Fatty acids content in monogastric diets did not change after digestion and absorption, compared with ruminants. So use of synthetic CLA or its precursors, can increase the synthesis and save of this fatty acid in poultry products. After absorption, the CLA or its resources, are stored in phospholipids of call membrane, fatty tissue and eggs. Therefore attempts to enrich poultry production via CLA as an appropriate method for improving human nutrition by organic sources, will cause the useful results.DOI: http://dx.doi.org/10.3126/ijls.v9i4.12676

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Barrett, E., R. P. Ross, G. F. Fitzgerald, and C. Stanton. "Rapid Screening Method for Analyzing the Conjugated Linoleic Acid Production Capabilities of Bacterial Cultures." Applied and Environmental Microbiology 73, no. 7 (February 2, 2007): 2333–37. http://dx.doi.org/10.1128/aem.01855-06.

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ABSTRACT In this paper we describe a rapid method for identifying bacteria which convert free linoleic acid to conjugated linoleic acid (CLA). This method is based on spectrophotometric detection of CLA and compares well with the standard gas-liquid chromatography method. This method should facilitate high-throughput screening of bacterial isolates for the ability to produce conjugated fatty acids.

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Stanimirovic, M., B. Petrujkic, N. Delic, N. Djelic, J. Stevanovic, and Z. Stanimirovic. "Dietary conjugated linoleic acid influences the content of stearinic acid in porcine adipose tissu." Veterinární Medicína 57, No. 2 (February 27, 2012): 92–100. http://dx.doi.org/10.17221/5255-vetmed.

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The present study was conducted in order to determine the effects of supplementation of a growing-finishing pig diet with 0.5% conjugated linoleic acid (CLA) on production characteristics and slaughter traits. Ninety-seven female Swedish Landrace pigs were used. The control group of animals was fed a regular diet (n = 49), while the experimental group of animals (n = 48) received a diet where part of the soybean oil was substituted with commercially enriched CLA oil (containing at least 56% of CLA isomers, 28% cis-9, trans-11 and 28% trans-10, cis-12). The experiment lasted 44 days; porkers were fed from an initial weight of 66.0 up until a final weight of 103.5 kg. Feed conversion ratio, carcass and ham weight, percentage of lean meat and subcutaneous fat tissue as well as intramuscular fat were recorded. The fatty acid content of ham intramuscular fat tissue was determined by HPLC. No statistically significant influence of CLA was observed, either on carcass and ham weight, or on fat percentage in subcutaneous and intramuscular tissue. Dietary CLA enrichment proved to increase the content of stearinic acid in intramuscular fat tissue, 17.29 ± 13.26 % in experimental and 15.87 ± 33.71 % in control group of pigs (P < 0.01). The obtained production results show no statistically significant changes in main production traits between the two groups of animals. The observed difference in the content of stearinic acid (P < 0.01) implies firmer fat tissue, which has a practical value in pig bacon fattening.

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Javadi, M., H. Everts, R. Hovenier, S. Kocsis, Æ. Lankhorst, A. G. Lemmens, J. Th Schonewille, A. H. M. Terpstra, and A. C. Beynen. "The effect of six different C18 fatty acids on body fat and energy metabolism in mice." British Journal of Nutrition 92, no. 3 (September 2004): 391–99. http://dx.doi.org/10.1079/bjn20041217.

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We studied the effects of five high-fat semi-purified diets varying at a 4 % (w/w) level in either stearic, oleic, linoleic, α-linolenic, or γ-linolenic acid on body fat and energy metabolism in BALB/c mice. A diet containing caprylic, capric, lauric, and myristic acid was used as a reference diet and a diet with 4 % conjugated linoleic acid (CLA) was used as a positive control as it is known to effectively lower body fat in mice. The diets were fed for 35 d. Body fat was significantly lower in the CLA group than in the other groups but was not significantly different among the non-CLA groups. Among the non-CLA groups, the linoleic acid group tended to have the highest and the α-linolenic acid group the lowest proportion of body fat. In energy-balance studies, the percentage of energy intake that was stored in the body was significantly lower in the CLA group compared with the other dietary groups. The percentage of energy intake eliminated in excreta was highest in the stearic acid group followed by the γ-linolenic acid group. These results were reflected in apparent fat digestibility, which was lowest in the stearic acid group. The percentage of energy intake expended as heat was highest in the CLA-fed mice. The results of the present study suggest that body fat and energy accretion in mice fed diets containing different C18 fatty acids is by far the lowest with CLA and that linoleic acid produced the highest fat intake and energy accretion.

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Vaclavkova, E., Z. Volek, J. Belkova, D. Duskova, M. Czauderna, and M. Marounek. "Effect of linseed and the combination of conjugated linoleic acid and linseed on the quality and oxidative stability of pig meat and subcutaneous fat." Veterinární Medicína 61, No. 8 (March 10, 2017): 428–35. http://dx.doi.org/10.17221/117/2015-vetmed.

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The aim of this experiment was to test the hypothesis that conjugated linoleic acid (CLA) in diets of finishing pigs fed linseed can improve the quality and oxidative stability of meat and subcutaneous fat. Twenty-four Prestice Black-Pied pigs (barrows and gilts) were divided into three groups and were fed a basal diet and diets supplemented with ground linseed (70 g/kg), or linseed combined with conjugated linoleic acid (20 g CLA-oil/kg). The trial duration was 53 days. Measurements included slaughter and meat quality parameters, oxidative stability determination, and fatty acid profile of meat and subcutaneous fat. The experimental data were analysed using one-way analysis of variance. Neither linseed nor linseed with CLA significantly influenced weight gain, lean percentage, muscle depth, backfat thickness, drip loss, meat shear force, dry matter, intramuscular fat or cholesterol (P > 0.05). Dietary supplementation with linseed increased the percentage of linolenic acid in the fatty acids of meat and backfat and resulted in higher production of aldehydes. Dietary CLA did not influence the susceptibility of lipids to oxidation. Supplementation with CLA significantly increased CLA proportions in fatty acids of meat and backfat, reduced proportions of monounsaturated fatty acids, and increased proportions of saturated fatty acids in backfat (P < 0.05). The concentration of CLA (in mg/100 g of fresh tissue) in backfat was almost fifty times higher than in meat. Both meat and backfat of pigs fed CLA-free diets contained CLA, probably as a result of microbial conversion of linoleic acid in the intestine. It can be concluded that CLA changed the fatty acid profile of meat and backfat, but did not improve oxidative stability and other meat quality traits of pigs fed linseed.

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Rainio, A., M. Vahvaselkä, T. Suomalainen, and S. Laakso. "Reduction of linoleic acid inhibition in production of conjugated linoleic acid byPropionibacterium freudenreichiissp.shermanii." Canadian Journal of Microbiology 47, no. 8 (August 1, 2001): 735–40. http://dx.doi.org/10.1139/w01-073.

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A method for the production of conjugated linoleic acid (CLA) from linoleic acid (LA) using growing cultures of Propionibacterium freudenreichii ssp. shermanii JS was developed. The growth inhibitory effect of LA was eliminated by dispersing it in a sufficient concentration of polyoxyethylene sorbitan monooleate detergent. For the whey permeate medium used, the optimum LA:detergent ratio was 1:15 (w/w). As a result, the cultures tolerated at least 1000 µg·mL1LA, which was converted to CLA with 57%87% efficiency. The cis-9, trans-11 and trans-9, cis-11 isomers constituted 85%90% of the CLA produced. The feasibility of the method was demonstrated also in de Man RogosaSharpe (MRS) broth.Key words: conjugated linoleic acid, linoleic acid, Propionibacterium freudenreichii ssp. shermanii.

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Botelho, Adriana Prais, Lilia Ferreira Santos-Zago, and Admar Costa de Oliveira. "Effect of conjugated linoleic acid supplementation on lipoprotein lipase activity in 3T3-L1 adipocyte culture." Revista de Nutrição 22, no. 5 (October 2009): 767–71. http://dx.doi.org/10.1590/s1415-52732009000500017.

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Supplementation with conjugated linoleic acid may reduce fat body mass and increase lean body mass in various species. Some studies have demonstrated that conjugated linoleic acid reduces body fat, in part, by inhibiting the activity of lipoprotein lipase in adipocytes. The objective of this work was to study the effect of conjugated linoleic acid supplementation on lipoprotein lipase activity in 3T3-L1 adipocyte culture. 3T3-L1 adipocytes received linoleic acid (group C) or conjugated linoleic acid (group AE, supplemented with AdvantEdge® CLA, and group CO, supplemented with CLA One®) in concentrations of 1 mmol/L. Heparin-releasable lipoprotein lipase activity was analyzed by means of a 3T3-L1 adipocyte culture. After 7 days, heparin-releasable lipoprotein lipase activity was lower in the groups AE and CO supplemented with conjugated linoleic acid. These results suggest that one of the mechanisms by which CLA is capable of reducing body fat is by reducing lipoprotein lipase activity.

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Villar-Tajadura, María Antonia, Luis Miguel Rodríguez-Alcalá, Virginia Martín, Aránzazu Gómez de Segura, Juan Miguel Rodríguez, Teresa Requena, and Javier Fontecha. "Production of Conjugated Linoleic and Conjugatedα-Linolenic Acid in a Reconstituted Skim Milk-Based Medium by Bifidobacterial Strains Isolated from Human Breast Milk." BioMed Research International 2014 (2014): 1–6. http://dx.doi.org/10.1155/2014/725406.

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Eight bifidobacterial strains isolated from human breast milk have been tested for their abilities to convert linoleic acid (LA) andα-linolenic acid (LNA) to conjugated linoleic acid (CLA) and conjugatedα-linolenic acid (CLNA), respectively. These bioactive lipids display important properties that may contribute to the maintenance and improvement human health. Three selectedBifidobacterium brevestrains produced CLA from LA and CLNA from LNA in MRS (160–170 and 210–230 μg mL−1, resp.) and, also, in reconstituted skim milk (75–95 and 210–244 μg mL−1, resp.). These bifidobacterial strains were also able to simultaneously produce both CLA (90–105 μg mL−1) and CLNA (290–320 μg mL−1) in reconstituted skim milk. Globally, our findings suggest that these bifidobacterial strains are potential candidates for the design of new fermented dairy products naturally containing very high concentrations of these bioactive lipids. To our knowledge, this is the first study describing CLNA production and coproduction of CLA and CLNA byBifidobacterium brevestrains isolated from human milk in reconstituted skim milk.

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Kyselka, J., L. Thomes, S. Remišová, M. Dragoun, M. Berčíková, and V. Filip. "Preparation of conjugated linoleic acid enriched derivatives by conventional and biphasic isomerisation." Czech Journal of Food Sciences 34, No. 6 (December 21, 2016): 511–21. http://dx.doi.org/10.17221/362/2016-cjfs.

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The preparation of conjugated linoleic acid (CLA)-enriched free fatty acids by industrial processes compared with our biphasic isomerisation experiments in a special designed reactor enabling the preparation of CLA esters was evaluated. Our experiments further revealed the main disadvantage of semi-synthetic alkali isomerisation to be the formation of conjugated E,E-octadecadienoic acid isomers (2.92–3.44%) and the bioavailability of free fatty acid products. Urea fractionation technology improved the quality of the reaction mixture, but at the same time the yield of rumenic acid was decreased on purification. Therefore, we decided to apply complexes of noble metals in order to isomerise linoleic acid ester derivatives. The known Wilkinson’s hydrogenation catalyst, RhCl (PPh3)3, was found to be the most effective. We investigated the preparation of bioavailable CLA-enriched triacylglycerols. Special attention was paid to recycling of Wilkinson’s catalyst.

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Kee, Jun-Ill, Palanivel Ganesan, and Hae-Soo Kwak. "Bioactive Conjugated Linoleic Acid (CLA) in Milk." Korean Journal for Food Science of Animal Resources 30, no. 6 (December 31, 2010): 879–85. http://dx.doi.org/10.5851/kosfa.2010.30.6.879.

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Koba, Kazunori, and Teruyoshi Yanagita. "Health benefits of conjugated linoleic acid (CLA)." Obesity Research & Clinical Practice 8, no. 6 (November 2014): e525-e532. http://dx.doi.org/10.1016/j.orcp.2013.10.001.

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Raimondi, Stefano, Alberto Amaretti, Alan Leonardi, Andrea Quartieri, Caterina Gozzoli, and Maddalena Rossi. "Conjugated Linoleic Acid Production by Bifidobacteria: Screening, Kinetic, and Composition." BioMed Research International 2016 (2016): 1–8. http://dx.doi.org/10.1155/2016/8654317.

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Conjugated linoleic acids (CLA) are positional and geometric isomers of linoleic acid involved in a number of health aspects. In humans, CLA production is performed by gut microbiota, including some species of potential probiotic bifidobacteria. 128 strains of 31Bifidobacteriumspecies were screened with a spectrophotometric assay to identify novel CLA producers. Most species were nonproducers, while producers belonged toB. breveandB. pseudocatenulatum. GC-MS revealed that CLA producer strains yielded 9cis,11trans-CLA and 9trans,11trans-CLA, without any production of other isomers. Hydroxylated forms of LA were absent in producer strains, suggesting that the myosin-cross-reactive antigen (MCRA) protein that exerts hydratase activity is not involved in LA isomerization. Moreover, both CLA producer and nonproducer species bear a MCRA homologue. The strainB. breveWC 0421 was the best CLA producer, converting LA into 68.8% 9cis,11trans-CLA and 25.1% 9trans,11trans-CLA. Production occurred mostly during the lag and the exponential phase. For the first time, production and incorporation of CLA in biomass were assessed.B. breveWC 0421 stored CLA in the form of free fatty acids, without changing the composition of the esterified fatty acids, which mainly occurred in the plasmatic membrane.

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Mitchell, Patricia L., and Roger S. McLeod. "Conjugated linoleic acid and atherosclerosis: studies in animal models." Biochemistry and Cell Biology 86, no. 4 (August 2008): 293–301. http://dx.doi.org/10.1139/o08-070.

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Conjugated linoleic acids (CLA) are isomeric forms of linoleic acid (LA) containing two conjugated sites of unsaturation. The most abundant dietary form of CLA is the cis-9,trans-11 (c-9,t-11) isomer that is found in the fatty tissues and milk of ruminant animals. CLA can also be acquired by ingestion of supplements, which are usually equimolar mixtures of the c-9,t-11 and t-10,c-12 CLA. For more than a decade, the potential for CLA to modify atherosclerosis in animal models has been examined. However, to date, the studies have failed to reach consensus on whether CLA can be effective in reducing the incidence or severity of atherosclerotic lesions, or whether or not plasma lipid and lipoprotein levels can be improved with CLA supplementation. This review will examine the evidence for and against a role for CLA in atherosclerosis, with a focus on the rabbit, the hamster, and the apoE-deficient mouse.

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Czauderna, M., J. Kowalczyk, M. Marounek, J. P. Michalski, and A. J. Rozbicka-Wieczorek. " A new internal standard for HPLC assay of conjugated linoleic acid in animal tissues and milk." Czech Journal of Animal Science 56, No. 1 (January 20, 2011): 23–29. http://dx.doi.org/10.17221/336/2009-cjas.

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A new method for the quantification of underivatized conjugated linoleic acid (CLA) isomers and CLA-metabolites by silver ion liquid chromatography (Ag+-HPLC) with photodiode array detection (DAD) is described. Conjugated fatty acids (CFA) and sorbic acid as the internal standard (IS) were separated on two 5 μm Chrompac ChromSpher Lipids columns (250 × 4.6 mm). Biological samples were hydrolyzed with 1M KOH in methanol and 2M KOH in water at room temperature for 12 h. Hydrolyzates were acidified and the free fatty acids were extracted with dichloromethane. The organic solvent was removed and then the residue was re-dissolved in hexane and centrifuged. The supernatant was injected onto the columns. The mobile phase of 1.6% acetic acid and 0.0125% acetonitrile in hexane was chosen as the optimum mobile phase for fractionation of IS, CLA isomers and CLA-metabolites in all assayed biological samples. The use of two silver ion-exchange columns with direct UV detection (Ag+-HPLC-DAD) offers satisfactory precision of the IS quantification and low limits of detection of IS and CLA isomers (0.60 and 0.21–0.35 ng, respectively). The presented simple Ag+-HPLC-DAD method with sorbic acid as the IS can be used for direct determination of underivatized CLA isomers in specimens of animal origin.

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Piamphon, Nonthasak, Chalong Wachirapakorn, Metha Wanapat, and Chainarong Nawanukrow. "Effects of fatty acid sources on conjugated linoleic acid (CLA) and other fatty acids in dairy milk." Proceedings of the British Society of Animal Science 2007 (April 2007): 20. http://dx.doi.org/10.1017/s1752756200019232.

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Conjugated linoleic acid (CLA) is aniticarcinogenic, antiatherogenic and antidiabetogenic actives. Research has therefore focused on methods of increasing CLA content in milk fat. Amount of CLA in milk fat was highly related to biohydrogenation of unsaturated fatty acid of rumen microbes. (Bauman et al., 1999). Linoleic acid (C18:2) were the precursors of CLA synthesis. The CLA was also synthesized in the mammary gland of lactating ruminants, using oleic acid (C18:1) as a precursor and activity of delta 9-desaturase (Griinari and Bauman, 1999). Linoleic acid is high in soybean oil (SO) (54.4%) and tuna oil (TO) (20.3%) while oleic acid is high in pork oil (PO) (43.5%) and groundnut oil (GO) (40.7%). Therefore, the objective of this experiment was to compare the increasing of CLA and fatty acid composition in milk fat form cows fed dietary oils obtained from either animal or plant sources.

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Wasilewski, Przemysław, Jerzy Nowachowicz, Grażyna Michalska, Tomasz Bucek, Brendan Lynch, and Anne Mullen. "Backfat Fatty Acid Profile of Crossbred Pigs Fed a Diet Supplemented with Conjugated Linoleic acid or Sunflower Oil." Annals of Animal Science 12, no. 3 (May 1, 2012): 433–43. http://dx.doi.org/10.2478/v10220-012-0037-z.

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Backfat Fatty Acid Profile of Crossbred Pigs Fed a Diet Supplemented with Conjugated Linoleic acid or Sunflower OilThe aim of the study was to investigate the impact of feeding pigs with different levels of conjugated linoleic acid (CLA) or sunflower oil (SFO) on the backfat fatty acid profile. The subjects of research were 60 crossbred gilts divided into 6 groups, which were fed different levels of conjugated linoleic acid or sunflower oil (0.5, 1.0 and 2.0%, respectively). All fatteners were kept and fed under standardized conditions. Animals were slaughtered at 95 kg of body weight. Fatty acid profile was determined in samples of backfat from each animal using gas chromatography. The significance of differences between groups was verified by Duncan's test. In the present study, a beneficial effect of adding CLA was that it reduced saturated fatty acids and increased unsaturated fatty acids in the adipose tissue (backfat) of pigs as compared to fatteners receiving SFO. The amount of monounsaturated fatty acids in the backfat decreased with increasing amounts of CLA or SFO. Modifying the fatty acid profile of pig backfat through addition of CLA or SFO would be beneficial to the health of consumers because relatively large amounts of fat pork, including backfat, are added to the sausages.

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Munday, John S., Keith G. Thompson, and Kerry A. C. James. "Dietary conjugated linoleic acids promote fatty streak formation in the C57BL/6 mouse atherosclerosis model." British Journal of Nutrition 81, no. 3 (March 1999): 251–55. http://dx.doi.org/10.1017/s0007114599000458.

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Conjugated linoleic acids (CLA) are positional isomers of linoleic acid which have been suggested by some to possess antiatherosclerotic properties. To test this hypothesis, three groups of twenty C57BL/6 mice were fed on atherogenic diets containing: 5 g CLA/kg, 2·5 g CLA + 2·5 g linoleic acid/kg or 5 g linoleic acid/kg. All diets were fed for 15 weeks and contained (g/kg): triacylglycerol 145, free fatty acids 5, cholesterol 10 and cholic acid 5. At the completion of the experimental period, when data from both groups fed on CLA were combined, dietary CLA did not produce significant differences in body weight, serum total cholesterol concentration or serum HDL-cholesterol concentration. However, mice receiving CLA developed a significantly higher serum HDL-cholesterol: total cholesterol ratio and a significantly lower serum triacylglycerol concentration than controls. Despite causing a serum lipoprotein profile considered to be less atherogenic, the addition of CLA to the atherogenic diet increased the development of aortic fatty streaks. Considering the increased atherogenesis associated with dietary CLA in the present study, and the failure to demonstrate a significant beneficial effect of CLA in other animal studies, there is currently no conclusive evidence to support the hypothesis that CLA protect against atherogenesis.

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Lee, Yunkyoung. "Isomer specificity of conjugated linoleic acid (CLA): 9E,11E-CLA." Nutrition Research and Practice 2, no. 4 (2008): 326. http://dx.doi.org/10.4162/nrp.2008.2.4.326.

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Oikawa, Daichi, Tomonori Nakanishi, Yoshi-nori Nakamura, Takaya Yamamoto, Atsuko Yamaguchi, Nobuya Shiba, Hisao Iwamoto, Tetsuya Tachibana, and Mitsuhiro Furuse. "Modification of skin composition by conjugated linoleic acid alone or with combination of other fatty acids in mice." British Journal of Nutrition 94, no. 2 (August 2005): 275–81. http://dx.doi.org/10.1079/bjn20051488.

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The effects of conjugated linoleic acid (CLA), γ-linolenic acid (GLA), linoleic acid (LA), and their combinations, on skin composition in mice were investigated. Mice (8 weeks old) were orally administered with either LA, GLA, CLA, LA + GLA, LA + CLA, or CLA + GLA for 4 weeks. Then, the skin was analysed for triacylglycerol content, fatty acid composition and collagen content. Additionally, thicknesses of the dermis layer and subcutaneous tissue layer, and the size and number of adipocytes were measured histologically. The skin fatty acid composition was modified depending upon the fatty acid composition of supplemented oils. In each oil-alone group, skin triacylglycerol content was the highest in LA, followed by GLA and CLA treatments. Combinations with CLA had a similar triacylglycerol content compared with the CLA-alone group. No significant changes in collagen content were observed among any treatments. The effects on subcutaneous thickness were similar to the results obtained in the triacylglycerol contents, where groups supplemented with CLA alone or other fatty acids had significantly thinner subcutaneous tissue compared with the LA-alone group. However, no significant difference was detected in the thickness of the dermis layers. The number of adipocytes was highest in the LA + GLA group and tended to be reduced by CLA with or without the other fatty acids. These results suggest that CLA alone or in combination with other fatty acids strongly modifies skin composition in mice.

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Devery, R., A. Miller, and C. Stanton. "Conjugated linoleic acid and oxidative behaviour in cancer cells." Biochemical Society Transactions 29, no. 2 (May 1, 2001): 341–45. http://dx.doi.org/10.1042/bst0290341.

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Convincing evidence from rodent models of carcinogenesis indicates that cis-9,trans-11 (c9t11) conjugated linoleic acid (CLA) is a potent naturally occurring anti-carcinogen in the human diet. CLA has been reported to alter the fatty acid composition of biological tissues in a manner that increases their oxidative stability. However, recent information suggests that an antioxidant role for CLA does not seem plausible. Given the knowledge that c9t11 CLA is present in a wide range of meat and dairy food products, our studies have begun to investigate mechanisms by which CLA-enriched milk fat exerts its anti-carcinogenic effects. An oxidative mechanism appears to be involved in its growth-suppressive effects, since supplementation of growth culture medium with CLA (17–71.5 μM) made breast cancer cells more susceptible to lipid peroxidation. Studies have indicated that cancer cells may become enriched in CLA during growth in culture. This may make intracellular lipids more susceptible to ordinary levels of oxidative stress, to the point of producing a cytotoxic effect.

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Mir, P. S., M. Ivan, M. L. He, B. Pink, E. Okine, L. Goonewardene, T. A. McAllister, R. Weselake, and Z. Mir. "Dietary manipulation to increase conjugated linoleic acids and other desirable fatty acids in beef: A review." Canadian Journal of Animal Science 83, no. 4 (December 1, 2003): 673–85. http://dx.doi.org/10.4141/a03-002.

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The diet is the source of many essential fatty acids such as linoleic and linolenic acids for all mammals. These fatty acids either, as altered isomers or as other elongated products, have been found to provide unique advantages to human health. Currently two conjugated linoleic acids (CLA) isomers (cis-9, trans-11 C18:2; trans-10, cis-12 C18:2) and two elongated products of linolenic acid [eicosapentaenoic acid (EPA, C20:5 n-3), docosahexaenoic acid (DHA, C22:6 n-3)] have been recognized for their roles in maintaining human health. Consumers can obtain these functional fatty acids from beef if the feeding management of beef cattle can be altered to include precursor fatty acids. Diet, breed, and gender are important factors that affect total fat content and/or the fatty acid profile of beef with regard to CLA, EPA, and DHA. Diet provides the precursor fatty acids that are altered and deposited, and breed dictates, the amount of fat that is deposited. These fatty acids can be increased in beef by increasing the forage:concentrate ratio, inclusion of non-fermented forage, and supplementation with various oils or oil seeds. The CLA and vaccenic acid (trans-11 C18:1) concentration in beef was increased by feeding sunflower oil or seeds, linseed, and soybean oil supplemented diets, while cattle fed linseed and fish oil supplemented diets had increased concentrations of EPA and DHA. Although the concentration of these fatty acids can be increased in beef, there is a need to further the understanding of the mechanism by which they exert positive affects on human health. Key words: Cattle, beef, fatty acids, conjugated linoleic acid, eicosapentaenoic acid, docosahexaenoic acid

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de Deckere, Emile A. M., Johan M. M. van Amelsvoort, Gerald P. McNeill, and Penny Jones. "Effects of conjugated linoleic acid (CLA) isomers on lipid levels and peroxisome proliferation in the hamster." British Journal of Nutrition 82, no. 4 (October 1999): 309–17. http://dx.doi.org/10.1017/s0007114599001518.

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Effects of the conjugated linoleic acid (CLA) isomers cis-9, trans-11 (c9, t11 CLA) and trans-10, cis-12 (t10, c12 CLA) on lipid metabolism and markers of peroxisome proliferation were investigated in hamsters fed on purified diets containing 30 % energy as fat and 0·1 g cholesterol/kg for 8 weeks. Four groups (n 32 each) received diets without CLA (control), with a mixture of equal amounts of c9, t11 and t10, c12 CLA (CLA mix), with c9, t11 CLA, and with t10, c12 CLA. The total amount of CLA isomers was 1·5 % energy or 6·6 g/kg diet. CLA was incorporated into glycerides and exchanged for linoleic acid in the diet. Compared with the control, the CLA mix and t10, c12 CLA decreased fasting values of LDL- (21 and 18 % respectively) and HDL-cholesterol (8 and 11 %), increased VLDL-triacylglycerol (80 and 61 %), and decreased epididymal fat pad weights (9 and 16 %), whereas c9, t11 CLA had no significant effects. All CLA preparations increased liver weight, but not liver lipids. However, the increase in liver weight was much less in the c9, t11 CLA group (8 %) than in the other two groups (25 %) and might have been caused by the small amount of t10, c12 CLA present in the c9, t11 CLA preparation. Liver histology revealed that increased weight was due to hypertrophy. Markers of peroxisome proliferation, such as cyanide-insensitive palmitoyl CoA oxidase (EC 1.3.3.6) and carnitine acetyl transferase (EC 2.3.1.7) activities, were not increased by CLA. Both c9, t11 CLA and t10, c12 CLA were incorporated into phospholipids and triacylglycerols, but t10, c12 CLA only about half as much as c9, t11 CLA. In addition, linoleic acid and linolenic acid concentrations were lower in lipids of the t10, c12 CLA group compared with the c9, t11 CLA group. These data suggest that t10, c12 CLA stimulated the oxidation of all C18 polyunsaturated fatty acids. The results indicate that the t10, c12 CLA isomer, and not the so-called natural CLA isomer (c9, t11), is the active isomer affecting lipid levels in hamsters.

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Lobos-Ortega, I., I. Revilla, M. I. González-Martín, J. M. Hernández-Hierro, A. Vivar-Quintana, and G. González-Pérez. "Conjugated linoleic acid contents in cheeses of different compositions during six months of ripenin." Czech Journal of Food Sciences 30, No. 3 (April 27, 2012): 220–26. http://dx.doi.org/10.17221/415/2010-cjfs.

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The study deals with the effects of the origin of milk (cow, ewe, goat, at different proportions), seasonality, and ripening time on the contents of conjugated linoleic acid (CLA) in 224 samples of cheese. The sum of the cis9, trans11 and trans10, cis12 isomers was determined by GC-FID, after the extraction and methylation of the fatty acids of the samples, observing that the mean amount of CLA was 2.22, 2.72, and 3.54 mg/g of cheese, depending on the proportions of cow’s, goat’s, or ewe’s milks, respectively. The contents in cow’s, ewe’s, and goat’s milk, together with the ripening time and seasonality, were seen to have significant effects (P < 0.05) on the concentration of CLA. The Pearson correlation revealed an inverse correlation between the content of CLA and the % of cow’s milk (r = –0.269, P < 0.01) and seasonality (r = –0.290, P < 0.01), and a direct correlation between CLA content and the % of ewe’s milk (r = 0.312, P < 0.01) and the month of ripening (r = 0.188, P < 0.01).

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Kritchevsky, David. "Antimutagenic and some other effects of conjugated linoleic acid." British Journal of Nutrition 83, no. 5 (May 2000): 459–65. http://dx.doi.org/10.1017/s0007114500000581.

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Conjugated linoleic acid (CLA) is a collective term for positional and geometric isomers of octadecadienoic acid in which the double bonds are conjugated, i.e. contiguous. CLA was identified as a component of milk and dairy products over 20 years ago. It is formed as an intermediate in the course of the conversion of linoleic acid to oleic acid in the rumen. The predominant naturally occurring isomer is the cis-9, trans-11 modification. Treatment of linoleic acid-rich oils such as safflower oil, soyabean oil, or maize oil with base and heat will result in the formation of CLA. Two isomers predominate in the synthetic preparation, c9,t11 and t10,c12. CLA has been shown to inhibit chemically-induced skin, stomach, mammary or colon tumours in mice and rats. The inhibition of mammary tumours in rats is effective regardless of type of carcinogen or type or amount of dietary fat. CLA has also been shown to inhibit cholesterol-induced atherosclerosis in rabbits. When young animals (mice, pigs) are placed on CLA-containing diets after weaning they accumulate more body protein and less fat. Since CLA is derived from the milk of ruminant animals and is found primarily in their meat and in products derived from their milk there is a concerted world-wide effort to increase CLA content of milk by dietary means. Its effect on growth (less fat, more protein) is also a subject of active research. The mechanisms underlying the effects of CLA are still moot.

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Szymczyk, Beata, and Paweł M. Pisulewski. "Effects of dietary conjugated linoleic acid on fatty acid composition and cholesterol content of hen egg yolks." British Journal of Nutrition 90, no. 1 (July 2003): 93–99. http://dx.doi.org/10.1079/bjn2003873.

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The main objectives of the present study were to determine the effect of dietary conjugated linoleic acid (CLA) isomers on the fatty acid composition and cholesterol content of egg-yolk lipids. Forty-five 25-week-old laying hens were randomly distributed into five groups of nine hens each and maintained in individual laying cages, throughout 12 weeks of the experiment. They were assigned to the five treatments that consisted of commercial layer diets containing 0, 5, 10, 15 or 20g pure CLA/kg. Feed intake of hens varied little and insignificantly. Egg mass was uniformly lower (P<0·05) in the hens fed the CLA-enriched diets. Feed conversion efficiency, when expressed per kg eggs, was impaired (P<0·05), although without obvious relation to the dietary CLA concentration. Feeding the CLA-enriched diets resulted in gradually increasing deposition of CLA isomers (P<0·01) in egg-yolk lipids. Saturated fatty acids were increased (P<0·01) and monounsaturated fatty acids decreased (P<0·01). Polyunsaturated fatty acids (PUFA), when expressed as non-CLA PUFA, were also significantly decreased (P<0·01). The most striking effects (P<0·01) were observed for palmitic (16 : 0) and stearic (18 : 0) acids, which increased from 23·6 to 34% and from 7·8 to 18%, respectively. On the other hand, oleic acid (18 : 1n-9) decreased from 45·8 to 24·3%. Among non-CLA PUFA, linoleic (18 : 2n-6) and α-linolenic (18 : 3n-3) acids were strongly (P<0·01) decreased, from 14·2 to 7·7% and from 1·3 to 0·3%, respectively. The same was true for arachidonic (20:4n-6) and docosahexaenoic (22 : 6n-3) acids. The cholesterol content of egg yolks, when expressed in mg/g yolk, was not affected by the dietary CLA concentrations. In conclusion, unless the adverse effects of CLA feeding to laying hens on the fatty acid profile of egg yolks are eliminated, the CLA-enriched eggs cannot be considered functional food products.

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Grace, S. E., A. P. Moloney, and D. A. Kenny. "Accumulation of biohydrogenation intermediates during in vitro ruminal fermentation of camelina oil-based rations." Proceedings of the British Society of Animal Science 2007 (April 2007): 26. http://dx.doi.org/10.1017/s1752756200019293.

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The myriad putative health benefits of conjugated linoleic acid (CLA) and in particular the cis-9, trans-11 isomer, have stimulated interest in increasing its concentration in food. Ruminant fat is the main dietary source of CLA for humans and CLA is produced in the rumen by incomplete biohydrogenation of dietary linoleic acid (LA). It is now accepted that most CLA is synthesised post-ruminally by desaturation of vaccenic acid (VA) produced during ruminal biohydrogenation of (LA) and linolenic acid (LNA) (Griinari et al., 2000). Enhancement of VA synthesis in the rumen is therefore an important element of strategies to increase CLA concentration in tissue. The objective of this experiment was to determine the effect of controlling the rate of release of oil from camelina seeds, a novel source of both LA and LNA, on the accumulation of intermediates during ruminal biohydrogenation.

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Lock, A. L., and P. C. Garnsworthy. "The occurrence of conjugated linoleic acid in the milk of dairy cows." Proceedings of the British Society of Animal Science 1999 (1999): 209. http://dx.doi.org/10.1017/s1752756200003641.

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Conjugated linoleic acid (CLA) refers to a group of positional and geometric isomers (cis/trans-9-11 or cis/trans-10-12) of linoleic acid (cis-9, cis-12-octadecadienoic acid). CLA is formed in the rumen by the anaerobic bacteria Butyrivibrio fibrivsolvens as an intermediate step in biohydrogenation of unsaturated fatty acids. CLA has recently gained considerable attention due to its anticarcinogenic and antioxidative properties (Belury, 1995). Therefore, it may be desirable to increase the level of CLA in milk as a health benefit in human nutrition. The concentration of CLA in milk fat and milk products has been reported to vary considerably (Lin et al, 1995). However little work has been conducted under UK conditions. The objective of this work was to study changes in CLA content of cows’ milk throughout the year and investigate the influence of various performance measures on CLA content and yield.

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Aldai, N., D. C. Rolland, J. K. G. Kramer, and M. E. R. Dugan. "Rapid determination of total CLA concentration in beef fat." Canadian Journal of Animal Science 87, no. 2 (June 1, 2007): 181–84. http://dx.doi.org/10.4141/cjas06047.

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Conjugated linoleic acid (CLA) has many potential healthful properties, and beef is naturally enriched with CLA. Simple and rapid methods to measure total CLA were investigated to enable sorting of beef carcasses with potential enhanced economic value. Direct alcohol extraction combined with measuring absorbance was simple, accurate and perhaps the most viable method for rapid carcass sorting compared to methods using saponification or methylation followed by extraction. Key words: Beef, fat, conjugated linoleic acid, rapid methods

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Dugan, M. E. R., D. C. Rolland, D. R. Best, and W. J. Meadus. "The effects of feeding conjugated linoleic acid on pig liver vitamin A and retinol binding protein mRNA." Canadian Journal of Animal Science 82, no. 3 (September 1, 2002): 461–63. http://dx.doi.org/10.4141/a01-079.

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Banni et al. (1999) indicated feeding conjugated linoleic acid (CLA) increases rat liver retinol and retinyl-ester levels. We wanted to determine if feeding CLA would affect pig vitamin A status. Feeding 0.5% CLA did not increase pig liver retinyl-palmitate but did increase retinol from 1.56 to 2.56 109g g-1 (P < 0.05) and the level of retinol binding protien mRNA relative to actin mRNA (P < 0.05). Key words: Conjugated linoleic acid, pig, vitamin A, retinol, retinol binding protein

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Shagholian, M., S. A. H. Goli, A. Shirvani, M. R. Agha-Ghazvini, and S. Asgary. "Liver and serum lipids in Wistar rats fed a novel structured lipid containing conjugated linoleic acid and conjugated linolenic acid." Grasas y Aceites 70, no. 2 (February 18, 2019): 307. http://dx.doi.org/10.3989/gya.0582181.

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Conjugated linoleic acid (CLA) and conjugated linolenic acid (CLnA) have been known to have several health-promoting effects. The aim of this study was to introduce a novel structured lipid (SL) including both CLA and CLnA (cis9, trans11, cis13-18:3, punicic acid) into one triacylglycerol (TAG) molecule through enzymatic interesterification and investigate its effect on body weight, liver and serum lipids in Wistar rats. CLA oil, pomegranate seed oil (as a rich source of CLnA) and soybean oil (as a negative control) were applied as other experimental oils. The rats were fed the oils at 1500 mg/kg body weight per day via oral gavage for 45 days. Gas chromatography analysis showed that SL included CLnA and CLA in roughly equal concentrations. The in vivo study revealed that SL had the greatest effect on the reduction in liver lipid weight (4.65 g/100g of liver) and liver TAG (13.28 mg/g) compared to soybean oil (8.7 g/100g and 18.8 mg/g, respectively). High density lipoprotein cholesterol (HDL-C) in the serum of rats which were fed CLA oil significantly (p < 0.05) increased (from 0.95 to 1.14 mmol/l). Pomegranate seed oil reduced low density lipoprotein cholesterol (LDL-C) and total cholesterol (about 40% and 24% reduction, respectively). A remarkable TAG reduction (p < 0.05) was observed in all treated rats.

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Niezgoda, Natalia, Paweł Mituła, Katarzyna Kempińska, Joanna Wietrzyk, and Czesław Wawrzeńczyk. "Synthesis of Phosphatidylcholine with Conjugated Linoleic Acid and Studies on Its Cytotoxic Activity." Australian Journal of Chemistry 66, no. 3 (2013): 354. http://dx.doi.org/10.1071/ch12404.

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Phospholipids with conjugated linoleic acid (CLA), which are potential lipid prodrugs, were synthesised. CLA was obtained by the alkali-isomerisation of linoleic acid and was subsequently used in the synthesis of 1,2-di(conjugated)linoleoyl-sn-glycero-3-phosphocholine in good (82 %) yield. 1-Palmitoyl-2-(conjugated)linoleoyl-sn-glycero-3-phosphocholine was obtained by a two-step synthesis in 87 % yield. All the compounds were tested in an in vitro cytotoxicity assay against two human cancer cell lines, HL-60 and MCF-7, and a mouse fibroblast cell line, Balb/3T3. The free form of CLA exhibited the highest activity against all cancer cell lines. Results obtained for the Balb/3T3 line proved that phosphatidylcholine derivatives decreased the cytotoxic effect of CLA against healthy cell lines.

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Banni, Sebastiano, Elisabetta Murru, Elisabetta Angioni, Gainfranca Carta, and Maria Paola Melis. "Conjugated linoleic acid isomers (CLA): good for everything?" Sciences des Aliments 22, no. 4 (August 28, 2002): 371–80. http://dx.doi.org/10.3166/sda.22.371-380.

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., A. S. AkalIn, and O. Tokusoglu . "A Potential Anticarcinogenic Agent: Conjugated Linoleic Acid (CLA)." Pakistan Journal of Nutrition 2, no. 2 (February 15, 2003): 109–10. http://dx.doi.org/10.3923/pjn.2003.109.110.

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., R. C. Khanal, and T. R. Dhiman . "Biosynthesis of Conjugated Linoleic Acid (CLA): A Review." Pakistan Journal of Nutrition 3, no. 2 (February 15, 2004): 72–81. http://dx.doi.org/10.3923/pjn.2004.72.81.

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Kleiner, Leslie. "Uruguayan cheeses rich in conjugated linoleic acid (CLA)." INFORM: International News on Fats, Oils, and Related Materials 27, no. 8 (September 1, 2016): 36–37. http://dx.doi.org/10.21748/inform.09.2016.36.

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

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