• 한국식품영양과학회지
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• 제20권4호
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• pp.401-407
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• 1991

동물실험을 통하여 새로이 밝혀진 항암제(anti-initiator/anti-ptomotor)인 CLA는 grilled ground beef에서 처음 분리되었다. CLA는 grilled ground beef 외에도, cheese 및 이들 관련식품에 많이 존재한다. CLA는 반추동물의 위에 서식하는 혐기성 bacteria에 의해 linoleic acid로부터 생성되며, 식품 가공 중에서도 생성된다. 이것은 또한 in vivo에서 linoleic acid의 carbon centered free radical 형태의 산화에 의해 생성되기도 한다. CLA는 아주 강력한 항산화제임이 밝혀져, 지금까지 알려지 있지 않았는 free radical에 대응하여 membrane을 보호하는 in situ defense mechanism 역할을 한다. 이는 또한 cytochrome P450 isozyme의 활성을 저해하는 반면, ODC 효소 활성 역시 저해한다. 그래서, 적어도 CLA의 이 세가지 biological activity가 CLA 항암기작에 관여하는 것으로 생각된다.

• 한국식품영양과학회지
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• 제26권5호
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• pp.972-977
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• 1997

Conjugated dienoic derivatives of linoleic acid(CLA) are a series of positional and gemotric isomers of linoleic acid which are found naturally in food, mainly dietary products and breef. We studied the effects of CLA on the growth of tumor cells and the production of interleukin-1(IL-1) and interleukin-2(IL-2). CLA treatment markedly inhibited the growth of Yac-1 cells and sarcoma-180 cells by 99 and 82% to that of control, respectively, after four days of incubation at 37$^{\circ}C$. To elucidate the immunological mechanism of antitumor activity of CLA, spleen cells of Balb/c mouse were exposed to 31, 63, 125, 250 $\mu\textrm{g}$ of CLA per ml for 24 hrs at 37$^{\circ}C$. The culture supernatants of CLA-exposed spleen cells reduced the production of IL-1 and IL-2 in all of the test conditions. These results indicate that the anticarcino-genic effect of CLA was mediated by the other actions rather than the production of the Il-1 or IL-2. We suggest that CLA might have an antiinflammatory effect in part due to its inhibitory action on the production of IL-1.

• Journal of Nutrition and Health
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• 제30권4호
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• pp.442-450
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• 1997

Conjugated dienoic derivatives of linoleic acid(CLA) are a mixture of positional and geometric isomers of linoleic acid(LA). We previously found that CLA changes the fatty acid profile in chicken eggs and serum by decreasing monounsaturated fatty acids. Studies were conducted to explore the effects of CLA on fatty acid composition. Rabbits were fed a semisynthetic diet with or without CLA(0.5g CLA/rabbit/day) for 22 weeks. Compared to the control, rabbits fed CLA had significantly lower monounsaturated fatty acid levels(palmitoleic acid Cl6 : 1 by 50% and oleic acid Cl8 : 1, by 20%) in plasma lipids. We found similar differences in fatty acid composition in the liver and the aorta. The inhibitory effect of CLA on $\Delta$9 desaturation was confirmed in a human hepatoma cell line, Hep G2. CLA significantly decreased $\Delta$9 desaturation in 4-5 hours as shown by an increase in the ratio of Cl6 : 0 to C 16 1, This is apparently due to a decrease in $\Delta$9 desaturase(stearoyl-CoA desaturase, SCD) activity ; it was decreased more than 50%. These results, along with our previous findings, indicate that CLA is an inhibitor of $\Delta$9 desaturase in the liver.

• 한국축산식품학회지
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• 제36권2호
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• pp.170-177
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• 2016

Conjugated linoleic acid (CLA) is a group of positional and geometric isomers of conjugated dienoic derivatives of linoleic acid. CLA has been reported to be able to reduce body fat. In this study, we investigated the antidiabetic effect of fermented milk (FM) containing CLA on type II diabetes db/db mice. Mice were treated with 0.2% low FM, 0.6% high FM, or Glimepiride (GLM) for 6 wk. Our results revealed that the body weight and the levels of fasting blood glucose, serum insulin, and leptin were significantly decreased in FM fed mice compared to db/db mice. Oral glucose tolerance and insulin tolerance were significantly ameliorated in FM fed mice compared to db/db mice. Consistent with these results, the concentrations of serum total cholesterol, triglycerides, and LDL cholesterol were also significantly decreased in FM fed mice compared to db/db mice. However, the concentration of HDL cholesterol was significantly higher in FM fed mice compared to db/db mice. These results were similar to those of GLM, a commercial anti-diabetic drug. Therefore, our results suggest that FM has anti-diabetic effect as a functional food to treat type II diabetes mellitus.