Conjugated linoleic acid in bovine milk fat: a food-based approach to cancer chemoprevention

O’Shea, Marianne; Lawless, Fergal; Stanton, Catherine; Devery, Rosaleen

doi:10.1016/s0924-2244(98)00036-3

Cited by 45 publications

(22 citation statements)

References 30 publications

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“…They mainly occur in dairy products (18)(19)(20)(21)(22)(23)(24) but also in meat from ruminants (25), hydrogenated fats (26), and used frying oils (27). The main dietary CLA isomer is 9cis,11trans-18:2, whereas synthetic CLA mixtures contain many other 18:2 isomers with conjugated double bonds (1,2).…”

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confidence: 99%

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The effect of conjugated linoleic acid isomers on fatty acid profiles of liver and adipose tissues and their conversion to isomers of 16∶2 and 18∶3 conjugated fatty acids in rats

Sébédio

Angioni

Chardigny

et al. 2001

Lipids

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Conjugated linoleic acid (CLA) is a collective term that describes different isomers of linoleic acid with conjugated double bonds. Although the main dietary isomer is 9cis,11trans-18:2, which is present in dairy products and ruminant fat, the biological effects of CLA generally have been studied using mixtures in which the 9cis,11trans- and the 10trans,12cis-18:2 were present at similar levels. In the present work, we have studied the impact of each isomer (9cis,11 trans- and 10trans,12cis-18:2) given separately in the diet of rats for 6 wk. The 10trans,12cis-18:2 decreased the triacylglycerol content of the liver (-32%) and increased the 18:0 content at the expense of 18:1 n-9, suggesting an alteration of the delta9 desaturase activity, as was already demonstrated in vitro. This was not observed when the 9cis,11trans-18:2 was given in the diet. Moreover, the 10trans,12cis-18:2 induced an increase in the C22 polyunsaturated fatty acids in the liver lipids. The 10trans,12cis-18:2 was mainly metabolized into conjugated 16:2 and 18:3, which have been identified. The 9cis,11trans isomer was preferentially metabolized into a conjugated 20:3 isomer. Thus, the 9cis,11trans- and the 10trans,12cis-CLA isomers are metabolized differently and have distinct effects on the metabolism of polyunsaturated fatty acids in rat liver while altering liver triglyceride levels differentially.

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“…Some studies suggest that dietary CLA may alter eicosanoid biosynthesis (30). Such data could also explain their action, but the mechanism is not clearly understood (21). It has been suggested that CLA alter the fatty acid composition of animal tissues when given in the diet (31).…”

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The effect of conjugated linoleic acid isomers on fatty acid profiles of liver and adipose tissues and their conversion to isomers of 16∶2 and 18∶3 conjugated fatty acids in rats

Sébédio

Angioni

Chardigny

et al. 2001

Lipids

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“…O'Shea et al 18) have reported that the levels of total CLA in various foods vary from as low as 0.2mg/g in vegetable oils to as much as 17mg/g in beef fat and 30 mg/g in milkfat, of which the 9c, 11t isomer accounts for up to 90% of the total CLA. Thus, the objectives of the present study were first to obtain data of 9c, 11t CLA concentrations in animal products of Japanese origin (domestic products); second, to compare the 9c, 11t CLA concentrations of the domestic products and imported products (foreign-made animal products); and third, to evaluate whether or not commercially available domestic animal products are a highly useful source of 9c, 11t CLA compared to the imported products.…”

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Studies on the 9cis, 11trans Conjugated Linoleic Acid Contents of Meat and Dairy Products

Takenoyama¹,

Kawahara²,

Muguruma³

et al. 2001

Nihon Chikusan Gakkaiho

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In this paper, the 9cis, 11trans conjugated linoleic acid (9c, 11t CLA) contents of commercially available meat products and cheeses were determined using our developed method for measuring 9c, 11t CLA in order to obtain basic data about the 9c, 11t CLA content of animal products. The 9c, 11t CLA contents of domestic and imported meat products and cheeses and of ruminant and nonruminant meat products were compared.The mean 9c, 11t CLA content of the domestic meat products was not significantly different from that of the imported meat products. The 9c, 11t CLA content of meat products in which meat from ruminant animals was formulated as raw material was clearly higher than that of meat products from nonruminant animals.The imported cheese products had a higher 9c, 11t CLA content than the domestic products.The 9c, 11t CLA concentrations (mg/ g lipid) of cheeses high in lipid content appeared to be relatively higher compared to those low in lipid content.Quantitative relationships between 9c, 11t CLA and other fatty acids in animal products originating from ruminant animals showed a negative correlation between 9c, 11t CLA and linoleic acid and a positive correlation between 9c, 11t CLA and vaccenic acid. The results of this study indicate that the large variations in 9c, 11t CLA contents of animal products may depend primarily on the materials from which they originate.

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“…There may be factors that influence the fatty acid composition of milk fat, such as the feeding of cows (BANKS; MUIR, 1981;BLACK, 1985;CLAPPERTON;BANKS, 1985), genetic factors (GRUMMER, 1991;HARGROVE;MBAH;ROSEMBERG, 1981), seasonal factors (HINRICHS; HEINEMAN; KESSLER, 1992; JUÁREZ; ALONSO; RAMOS, 1983), and regional factors (WERNER; LUEDECKE; SHULTZ, 1992;O'SHEA et al, 1998).…”

Section: Determination Of the Fatty Acid Compositionmentioning

confidence: 99%

Evaluation of quality of butter from different provenance

Gonçalves

Baggio²

2012

Food Sci. Technol

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Butter samples were evaluated for free fatty acids, peroxide value, cholesterol, and fatty acid composition focusing on the trans isomer and conjugated linoleic acid (CLA). Sixty six samples were analyzed. Thirty six were collected in Brazil, eighteen in France, and twelve in Argentina. Samples were evaluated by free fatty acids, peroxide value, total lipid, cholesterol and fatty acid composition. The free fatty acid content varied from 0.16 to 0.46 g.100 g-1 and the peroxides value levels from 0.35 to 1.80 meq.kg-1. The cholesterol content varied from 192.8 to 226.3 g.100 g-1 and the total lipid content varied from 81.8 to 86.8 g.100 g-1. The levels of saturated, monounsaturated, and polyunsaturated fatty acids varied from 43.86 to 52.74, from 21.65 to 23.34, and from 2.11 to 2.89 g.100 g-1, respectively. The conjugated linoleic acid (CLA) content varied from 0.56 to 0.86 g.100 g-1 and the levels of total trans isomer varied from 2.18 to 3.81 g.100 g-1.

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Conjugated linoleic acid in bovine milk fat: a food-based approach to cancer chemoprevention

Cited by 45 publications

References 30 publications

The effect of conjugated linoleic acid isomers on fatty acid profiles of liver and adipose tissues and their conversion to isomers of 16∶2 and 18∶3 conjugated fatty acids in rats

The effect of conjugated linoleic acid isomers on fatty acid profiles of liver and adipose tissues and their conversion to isomers of 16∶2 and 18∶3 conjugated fatty acids in rats

Studies on the 9cis, 11trans Conjugated Linoleic Acid Contents of Meat and Dairy Products

Evaluation of quality of butter from different provenance

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