Journal of Nutrition and Health

The Korean Nutrition Society (한국영양학회)
권호 표지

Conjugated Linoleic Acid Supplemented to Dietary Fat Has an Antioxidant Activities, but It Depends on the Type of Fat in Diet

쥐에서 식이에 보충한 Conjugated Linoleic Acid가 식이지방 종류에 따라 항산화작용에 미치는 영향

  • 윤경미 (경희대학교 식품영양학과) ;
  • 박현서 (경희대학교 식품영양학과)
  • Published : 2001.12.01
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Abstract

The study was designed to observe an antioxidant activities of conjugated linoleic acid(CLA) in rat liver by determining the activities of antioxidative enzymes(superoxide dismutase, glutathione peroxidase, catalase) and the levels of tocopherol and thiobarbituric acid reactive substance(TBARS). Male Sprague Dawley rats at weeks-old were divided into groups according to the types of dietary fat(beef tallow and fish oil) and then each group was subdivided into groups depending on CLA supplement. All rats were fed experimental diet containing 12% total fat including 1% CLA by weight for 30 weeks. CLA supplemented to beef tallow diet did not have significant effect on the level of TBARS and tocopherol. The level of TBARS was significantly increased in fish oil diet(highly unsaturated fat diet), but its level was significantly reduced by increasing SOD and GSH-Px activities when CLA was supplemented to fish oil diet so that CLA showed a sparing action of tocopherol in tissue. CLA did not have significant effect on peroxisomal catalase activities, but its activity was significantly increased when TBARS production was high in the fish oil diet. CLA could be incorporated into phospholipid of microsomal membrane, and interfered the conversions of C18 : 0 into C18 : 1 and C18 : 2 into C20 : 4 in liver. In conclusion, CLA had an antioxidant activities depending on the type of fat in diet. Therefore, it could be recommended to use CLA when highly unsaturated fat was used in meal preparation.

Keywords

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