Antiobesity effect of PEGylated conjugated linoleic acid on high-fat diet-induced obese C57BL/6J (ob/ob) mice: attenuation of insulin resistance and enhancement of antioxidant defenses

Moon, Hee Sun; Lee, Hong Gu; Seo, Ji‐Hyun; Chung, Chung Soo; Kim, Tae Gyu; Choi, Yun Jaie; Cho, Chong Su

doi:10.1016/j.jnutbio.2008.02.001

Cited by 21 publications

(14 citation statements)

References 48 publications

(66 reference statements)

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“…It has been reported that the percentage of CLA in diet greater than 0.5% was required to achieve suppression of body fat in mouse model. Most studies used 1% CLA to evaluate the biological activity of CLA [16, 17]. Thus, 1% CLA was used in this study.…”

Section: Discussionmentioning

confidence: 99%

Conjugated linoleic acid reduces body weight gain in ovariectomized female C57BL/6J mice

Kanaya

Chen

2010

Nutrition Research

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Estrogen is an important protective factor against obesity in females. Therefore, postmenopausal women have a higher rate of obesity than premenopausal women, which is associated with age-related loss of ovary function. It has been reported that a diet containing conjugated linoleic acid (CLA) reduced body weight and body fat mass in the animal model as well as in human trials. We hypothesized that ingestion of CLA would reduce body weight gain in ovariectomized (OVX) female C57BL/6J mice which is a model for postmenopaual women. We further hypothesized that body weight reduction may improve obesity-related complication. To test this hypothesis, the OVX mice fed with a high fat diet containing CLA for 3 months. Mice had significantly reduced body weight gain compared to OVX mice fed with a high fat diet without CLA. While CLA was effective in slowing down of body weight gain of both Sham and OVX mice, analysis of adipocyte size and number suggested different mechanisms for loss of fat tissue in these two groups of mice. CLA treatment did not increase liver weight and accumulation of fat in the livers of OVX mice. Furthermore, CLA intake did not change insulin resistance. Our results indicate that CLA is functional as an anti-obesity supplement in the mouse model for postmenopausal women, and the anti-obesity effect of CLA is not estrogen-related.

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Section: Discussionmentioning

confidence: 99%

Conjugated linoleic acid reduces body weight gain in ovariectomized female C57BL/6J mice

Kanaya

Chen

2010

Nutrition Research

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“…Conjugated linoleic acid was shown to prevent obesity, and this effect has been attributed to: lower energy intake by decreasing the expression of neuropeptide Y and agouti-related protein, increased diet-induced thermogenesis, decreased pre-adipocyte differentiation via decreasing the expression of PPARg which is a key factor for adipogenesis, and decreased lipogenesis through decreasing lipoprotein lipase activity and fatty acid synthase expression (141,142) . The antiobesity effect of conjugated linoleic acid was reported in studies conducted in rodents (143,144) and human subjects (145,146) . However, animal (147) and human (148) studies have found that feeding conjugated linoleic acid-rich diets might also lead to insulin resistance.…”

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confidence: 90%

High-fat diet-induced obesity in animal models

2010

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Epidemiological studies have shown a positive relationship between dietary fat intake and obesity. Since rats and mice show a similar relationship, they are considered an appropriate model for studying dietary obesity. The present paper describes the history of using high-fat diets to induce obesity in animals, aims to clarify the consequences of changing the amount and type of dietary fats on weight gain, body composition and adipose tissue cellularity, and explores the contribution of genetics and sex, as well as the biochemical basis and the roles of hormones such as leptin, insulin and ghrelin in animal models of dietary obesity. The major factors that contribute to dietary obesity -hyperphagia, energy density and post-ingestive effects of the dietary fat -are discussed. Other factors that affect dietary obesity including feeding rhythmicity, social factors and stress are highlighted. Finally, we comment on the reversibility of high-fat diet-induced obesity.

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“…Some research (Moon et al, 2009;Bhattacharya et al, 2006;Juttelstad, 2004;Ramli, et al, 2008) showed that trans fatty acids could raise the bad (LDL) cholesterol, lower the good blood lipids (HDL), and increased the risk of heart disease. On July 2003, the U.S. Food and Drug Administration published final rules that required trans acid content to be included on food labels by January 1, 2006(List, 2004.…”

Section: Trans Fatty Acidsmentioning

confidence: 99%

Evaluation of different types of fats for use in high-ratio layer cakes

Zhou

Faubion

Walker

2011

LWT - Food Science and Technology

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Shortening is a major ingredient used in high-ratio layer cakes. Plastic shortenings are most commonly used by the U.S. baking industry, but high levels of trans-or saturated fats cause health concerns. Compared to plastic shortenings, liquid shortenings could significantly reduce the dependence on high melting point fats and the emulsifiers used would enhance the shortening's functionality.The objective of this research was to compare the influence of different types of fats on the texture and shelf-life of high-ratio layer cakes. Cakes were baked with soybean oil to evaluate the function of three emulsifiers (PGMS, GMS, and Lecithin) on layer cake quality, including volume, cake score, interior visual texture (C-Cell), and firmness (Voland-Stevens).An optimum emulsifier combination was chosen (PGMS 1.8%, GMS 1.0% and Lecithin 0.8%) for addition to the liquid oil. Four groups of layer cakes were baked using: plastic shortening, liquid shortening, liquid oil, or liquid oil plus emulsifier combination. Cake performance and firming over-time were evaluated. The liquid shortening provided the best fresh cake characteristics and cake firmness performance. Liquid oil combined with a combination of added emulsifiers performed very similar in terms of firmness, as did the liquid shortening. This indicated that emulsifiers played an important role on the improvement of cake firmness shelflife.

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Antiobesity effect of PEGylated conjugated linoleic acid on high-fat diet-induced obese C57BL/6J (ob/ob) mice: attenuation of insulin resistance and enhancement of antioxidant defenses

Cited by 21 publications

References 48 publications

Conjugated linoleic acid reduces body weight gain in ovariectomized female C57BL/6J mice

Conjugated linoleic acid reduces body weight gain in ovariectomized female C57BL/6J mice

High-fat diet-induced obesity in animal models

Evaluation of different types of fats for use in high-ratio layer cakes

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