Conjugated linoleic acid (CLA) isomers: formation, analysis, amounts in foods, and dietary intake

Fritsche, Jan; Rickert, R.; Steinhart, Hans; Yurawecz, M. P.; Mossoba, Magdi M.; Sehat, Najibullah; Roach, John A. G.; Kramer, J. K. G.; Ku, Y.H.

doi:10.1002/(sici)1521-4133(199908)101:8<272::aid-lipi272>3.0.co;2-w

Cited by 75 publications

(49 citation statements)

References 32 publications

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“…Milk fat contains a diverse range of CLA isomers (8,(45)(46)(47). Other than isomers containing a cis-9 double bond, it is reasonable to assume that these originate from the rumen, but the microorganisms and enzymes responsible are not well characterized.…”

Section: Discussionmentioning

confidence: 99%

Isomers of conjugated linoleic acids are synthesized via different mechanisms in ruminal digesta and bacteria

Wallace¹,

McKain²,

Shingfield

et al. 2007

Journal of Lipid Research

154

139

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Digesta samples from the ovine rumen and pure ruminal bacteria were incubated with linoleic acid (LA) in deuterium oxide-containing buffer to investigate the mechanisms of the formation of conjugated linoleic acids (CLAs). Rumenic acid (RA; cis-9,trans-11-18:2), trans-9,trans-11-18:2, and trans-10,cis-12-18:2 were the major CLA intermediates formed from LA in ruminal digesta, with traces of trans-9, cis-11-18:2, cis-9,cis-11-18:2, and cis-

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Section: Discussionmentioning

confidence: 99%

Isomers of conjugated linoleic acids are synthesized via different mechanisms in ruminal digesta and bacteria

Wallace¹,

McKain²,

Shingfield

et al. 2007

Journal of Lipid Research

154

139

View full text Add to dashboard Cite

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“…The CLA contents of the investigated species varied from 16.27 to 35.45 mg/100 g oil (Table 3). Various levels of CLA have been reported in different fish species: 30 mg/100 g oil in salmon (Rainer and Heiss 2004), 1 mg/100 g oil in pike and 9 mg/100 g oil in carp (Fritche and Steinhart 1998;Fritche et al 1999). We determined that the CLA contents of B. plebejus esherichi and R. rutilus were higher in January than in July.…”

Section: Discussionmentioning

confidence: 99%

“…In general, ruminant products contain the highest amount of CLA, while vegetable products and some seafoods contain only trace amounts (Fritche et al 1999). Conjugated linoleic acid is a descriptive term for all positional and geometric conjugated dienoic isomers of linoleic acid.…”

Section: Introductionmentioning

confidence: 99%

Changes in some components of the muscle lipids of three freshwater fish species under natural extreme cold and temperate conditions

Uysal

Bülbül

Dönmez

et al. 2008

Fish Physiol Biochem

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Fatty acid composition, conjugated linoleic acid and cholesterol contents in the muscles of three freshwater fish species (Barbus plebejus escherichi, Capoeta capoeta capoeta and Rutilus rutilus) were determined under natural extreme temperate (July) and cold (January) conditions. The aim of the study was to determine whether there were differences in these components of the muscle lipids among these three fish species under extreme natural conditions. Samples were analyzed using gas chromatography. Palmitic, oleic, docosahexaenoic and eicosapentaenoic acids were the predominant fatty acids in all fish in both months. The percentages of polyunsaturated fatty acids, n - 3 polyunsaturated fatty acids, n - 6 polyunsaturated fatty acids and eicosapentaenoic + docosahexaenoic acids in the muscle of B. plebejus escherichi and C. capoeta capoeta were significantly higher in January (P < 0.05) than in July. The ratio of n - 6 to n - 3 polyunsaturated fatty acids was lower than 0.60 in all fish species, with C. capoeta capoeta showing the lowest ratio in January (0.36). The levels of cholesterol and conjugated linoleic acid ranged from 103.46 to 150.10 mg/100 g oil and from 16.27 to 35.45 mg/100 g oil, respectively, for all samples in both months. There were no statistical differences in cholesterol levels among the three fish species in July and January. Conjugated linoleic acid contents were significantly higher in January in B. plebejus escherichi and C. capoeta capoeta. Of the three species tested, the extreme temperate and cold conditions affected B. plebejus escherichi the most.

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“…According to Ritzenthaler et al (2001), an intake of cis-9:trans-11 intake must be 620 and 441 mg/d for men and women, respectively, to exhibit a cancer protective effect. Due to its potential health benefits, several CLA dietary supplements are currently commercialised, yet CLA occurs naturally in a variety of foods, especially in those derived from ruminant animals (Adamczak, Bornscheuer, & Bednarski, 2008;Fritsche et al, 1999). Dairy products are the most important source of CLA in the diet where cis-9:trans-11 isomer ((9Z,11E)-octadeca-9,11-dienoic acid) is the principal form of CLA; its concentration depends on animal's diet, breed and age (Bisig, Eberhard, Collomb, & Rehberger, 2007).…”

Section: Introductionmentioning

confidence: 99%

Optical fibre-based methodology for screening the effect of probiotic bacteria on conjugated linoleic acid (CLA) in curdled milk

et al. 2011

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a b s t r a c tA methodology based on optical fibre (OF) detection was developed for screening the potential of CLA production by Lactobacillus casei-01, Lactobacillus acidophilus La-5 and Bifidobacterium lactis B94 in probiotic curdled milk. The OF based methodology was validated by comparison with an analytical method based on gas chromatography-mass spectrometry (GC-MS) and it showed comparable linearity (between 5 and 130 lg), accuracy and detection limits, which ranged from 1.92 to 2.56 lg for CLA methyl ester and oleic acid methyl ester, respectively. Furthermore, the proposed OF based methodology was an advantageous analytical methodology for screening CLA production in probiotic curled milk, due to its compact design and effective cost of analysis.The application of the OF analytical method allowed to detect CLA in the probiotic curdled milk; the production of CLA by probiotic enzymes reached values of 297 ± 19 lg g À1 by 60 days of ripening unfolding this potential functional food as very interesting from a technological point of view.

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Conjugated linoleic acid (CLA) isomers: formation, analysis, amounts in foods, and dietary intake

Cited by 75 publications

References 32 publications

Isomers of conjugated linoleic acids are synthesized via different mechanisms in ruminal digesta and bacteria

Isomers of conjugated linoleic acids are synthesized via different mechanisms in ruminal digesta and bacteria

Changes in some components of the muscle lipids of three freshwater fish species under natural extreme cold and temperate conditions

Optical fibre-based methodology for screening the effect of probiotic bacteria on conjugated linoleic acid (CLA) in curdled milk

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