Search results for "Conjugated linoleic acid"
showing 10 items of 27 documents
Effect of legume grains as a source of dietary protein on the quality of organic lamb meat.
2011
BACKGROUND: This study evaluated the effects on lamb growth, carcass traits and meat quality of replacing conventional soybean meal in the diet with alternative legume grains. RESULTS: Twenty-eight male lambs of Comisana breed weighing 16.9 ± 2.7 kg at weaning (66 ± 6 days old) were assigned to one of four diets. Until slaughter at 129 ± 6 days of age, each group received ad libitum pelleted alfalfa hay and concentrates differing in the source of protein: chickpea, faba bean, pea or soybean meal. Lambs fed chickpea showed higher dry matter and protein intakes from concentrate than those fed soybean. Lambs' growth, carcass weight and net dressing percentage did not vary by protein source, al…
Endurance Exercise and Conjugated Linoleic Acid (CLA) Supplementation Up-Regulate CYP17A1 and Stimulate Testosterone Biosynthesis
2013
A new role for fat supplements, in particular conjugated linoleic acid (CLA), has been delineated in steroidogenesis, although the underlying molecular mechanisms have not yet been elucidated. The aims of the present study were to identify the pathway stimulated by CLA supplementation using a cell culture model and to determine whether this same pathway is also stimulated in vivo by CLA supplementation associated with exercise. In vitro, Leydig tumour rat cells (R2C) supplemented with different concentrations of CLA exhibited increasing testosterone biosynthesis accompanied by increasing levels of CYP17A1 mRNA and protein. In vivo, trained mice showed an increase in free plasma testosterone…
Effects of Conjugated Linoleic Acid and Endurance Training on Peripheral Blood and Bone Marrow of Trained Mice
2007
Fat supplements, especially conjugated linoleic acid (CLA), are increasingly popular ergogenic aids among endurance athletes. To evaluate the importance of fat supplementation in the practice of endurance sports, we investigated the effects of CLA supplementation on body weight, muscle hypertrophy, peripheral blood composition, and bone marrow composition in healthy, young, endurance-trained mice. Young, healthy mice were subdivided into control, trained, and treated groups, according to their running attitudes. Training was performed over a period of 6 weeks on a treadmill, at a gradually increasing duration and speed. CLA-treated groups were gavaged with 0.425 mg x d(-1) CLA supplement fo…
Hepatic steatosis is not due to impaired fatty acid oxidation capacities in C57BL/6J mice fed the conjugated trans-10,cis-12-isomer of linoleic acid.
2004
Decreased body fat mass and liver steatosis have been reported in mice fed diets containing the conjugated linoleic acid trans-10,cis-12-C18:2 (CLA2), but not in those fed diets containing cis-9,trans-11-C18:2 (CLA1). Because the decrease in fatty acid (FA) oxidation may cause fat accumulation, we questioned whether the effects of both CLAs on enzyme activities and mRNA expression were related to liver FA oxidation. To address this question, 7-wk-old male C57BL/6J mice were fed for 4 wk a diet supplemented with 1% CLA1, CLA2, or cis-9-C18:1 (control) esterified as triacylglycerols. In CLA2-fed mice, the proportions of CLA2 in the total FA of liver lipids were substantially lower than those …
Do Fat Supplements Increase Physical Performance?
2013
Fish oil and conjugated linoleic acid (CLA) belong to a popular class of food supplements known as "fat supplements", which are claimed to reduce muscle glycogen breakdown, reduce body mass, as well as reduce muscle damage and inflammatory responses. Sport athletes consume fish oil and CLA mainly to increase lean body mass and reduce body fat. Recent evidence indicates that this kind of supplementation may have other side-effects and a new role has been identified in steroidogenensis. Preliminary findings demonstrate that fish oil and CLA may induce a physiological increase in testosterone synthesis. The aim of this review is to describe the effects of fish oil and CLA on physical performan…
Trans-10, cis-12 conjugated linoleic acid induced cell death in human colon cancer cells through reactive oxygen species-mediated ER stress
2013
Dietary conjugated linoleic acids (CLA) are fatty acid isomers with anticancer activities produced naturally in ruminants or from vegetable oil processing. The anticancer effects of CLA differ upon the cancer origin and the CLA isomers. In this study, we carried out to precise the effects of CLA isomers, c9,t11 and t10,c12 CLA, on mechanisms of cell death induction in colon cancer cells. We first showed that only t10,c12 CLA treatment (25 and 50μM) for 72h triggered apoptosis in colon cancer cells without affecting viability of normal-derived colon epithelial cells. Exposure of colon cancer cells to t10,c12 CLA activated ER stress characterized by induction of eIF2α phoshorylation, splicing…
Effect of farming system and cheesemaking technology on the physicochemical characteristics, fatty acid profile, and sensory properties of Caciocaval…
2012
Abstract Caciocavallo Palermitano is a typical stretched-curd cheese that has been produced over the centuries in Sicily according to traditional cheesemaking technology and using raw milk from autochthonous cow breeds reared at pasture. The objective of this experiment was to evaluate the effects of the farming system and processing technology on the characteristics of Caciocavallo Palermitano cheese, with particular regard to the fatty acid profile. The farming system was either extensive, using autochthonous cows fed a pasture-based diet, or intensive, with specialized dairy cow breeds fed mainly hay and concentrate. The cheese-processing technology was either artisanal, using traditiona…
Milk quality as affected by grazing time of day in Mediterranean goats.
2008
We evaluated the effect of grazing time of day on goat milk chemical composition, renneting properties and milk fatty acid profile in a Mediterranean grazing system. Sixteen lactating Girgentana goats were divided into two experimental groups and housed in individual pens, where they received 500 g/d of barley grain. For 5 weeks the two groups were left to graze in two fenced plots on a ryegrass sward as follows: morning group (AM), from 9·00 to 13·00; afternoon group (PM), from 12·00 to 16·00. In selected herbage, water-soluble carbohydrates (WSC) increased in the afternoon (204 v. 174 g/kg dry matter, DM; P=0·01), whereas crude protein (CP) and linolenic acid decreased (respectively, 16·7…
Intramuscular fatty acid composition of lambs given a tanniniferous diet with or without polyethylene glycol supplementation.
2007
The aim of this trial was to investigate the effects that dietary tannins have on lamb intramuscular fatty acids. Twenty-seven lambs were divided into three homogeneous groups: control group, receiving commercial concentrate based on maize; tannin group, fed a diet based on carob pulp (45% as fed basis); PEG group, receiving the same diet as the latter with addition of 42g/kg of polyethylene glycol (PEG, a binding agent that eliminates the effects of condensed tannins). The duration of the trial was 45 d. Intramuscular fatty acids were measured in the longissimus dorsi muscle. The isomer cis-9 trans-11 of linoleic acid (conjugated linoleic acid or CLA) and linolenic acid were higher in the …
Isomerization of 9c11t/10t12c CLA in Triacylglycerols
2010
Published version of an article in the journal: Lipids . The original publication is available at Spingerlink. http://dx.doi.org/10.1007/s11745-010-3452-x Isomers of conjugated linoleic acid from 7t9c through 12t14t can be induced by thermal treatment of triacylglycerol samples of 9c11t or 10t12c fatty acids in glass tubes. The formation of conjugated linoleic acids (CLAs) has been observed during thermal induction of the above-mentioned triacylglycerols at 250, 280 and 320A degrees C. The concentrations of isomers formed in the mixture varied depending on the temperature and duration of the heating experiments. The objective of this study was to find a suitable thermal induction temperatur…