scholarly journals Mechanisms of Anticancer Activity of a Fatty Acid Mixture Extracted from Hen Egg Yolks Enriched in Conjugated Linoleic Acid Diene (CLA) against WM793 Melanoma Cells

Nutrients ◽  
2021 ◽  
Vol 13 (7) ◽  
pp. 2348
Author(s):  
Dominik Domagała ◽  
Teresa Leszczyńska ◽  
Aneta Koronowicz ◽  
Barbara Domagała ◽  
Mariola Drozdowska ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Cancer Cells ◽  
Conjugated Linoleic Acid ◽  
Egg Yolk ◽  
Mitochondrial Pathway ◽  
Fatty Acid Mixture ◽  
Biologically Active ◽  
Acid Mixture

The conjugated linoleic acid (CLA) diene is a biologically active compound with proven health-promoting effects. In terms of anticancer properties, it has been shown that CLA reduces the proliferation of cancer cells. In this study, it has been demonstrated that a mixture of fatty acids, isolated from chicken egg yolk enriched in CLA isomers by biofortification, reduces (by 30.5%) the proliferation of human melanoma cancer cells line WM793 to a greater extent than a mixture of fatty acids not containing these isomers. At the same time, the tested fatty acid mixtures show no effect on human normal BJ fibroblast cells. For the first time, the genes with increased expression have been identified and the proteins have been activated by the fatty acid mixture of CLA-enriched egg yolk, mainly responsible for mitochondrial pathway-dependent apoptosis.

Effect of a Conjugated Linoleic Acid and ω-3 Fatty Acid Mixture on Body Composition and Adiponectin

Obesity ◽  
2008 ◽  
Vol 16 (5) ◽  
pp. 1019-1024 ◽  
Author(s):  
Alan A. Sneddon ◽  
Fotini Tsofliou ◽  
Claire L. Fyfe ◽  
Ian Matheson ◽  
Diane M. Jackson ◽  
...  
Keyword(s):  
Body Composition ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Conjugated Linoleic Acid ◽  
Fatty Acid Mixture ◽  
Acid Mixture

Conjugated linoleic acid induces apoptosis in MDA-MB-231 breast cancer cells through ERK/MAPK signalling and mitochondrial pathway

2006 ◽  
Vol 234 (2) ◽  
pp. 149-157 ◽  
Author(s):  
Antonella Miglietta ◽  
Francesca Bozzo ◽  
Claudia Bocca ◽  
Ludovica Gabriel ◽  
Antonella Trombetta ◽  
...  
Keyword(s):  
Breast Cancer ◽  
Linoleic Acid ◽  
Cancer Cells ◽  
Conjugated Linoleic Acid ◽  
Breast Cancer Cells ◽  
Mitochondrial Pathway ◽  
Erk Mapk ◽  
Mapk Signalling

Supplementation with whole cottonseed changes milk composition and milk fatty acid profile in dairy cows

2011 ◽  
Vol 51 (2) ◽  
pp. 95 ◽  
Author(s):  
O. Dayani ◽  
G. R. Ghorbani ◽  
A. K. Esmailizadeh
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Conjugated Linoleic Acid ◽  
Fatty Acid Profile ◽  
Milk Yield ◽  
Experimental Period ◽  
Milk Composition ◽  
Milk Fatty Acid ◽  
Whole Cottonseed

Eight multiparous Holstein cows in mid lactation (average days in milking of 160 ± 40) were used in a replicated 4 by 4 Latin square design, each experimental period lasting 3 weeks, to determine the effects of whole cottonseed (WCS) treatment and dietary crude protein (CP) concentration on the profile of milk fatty acids. Each 3-week experimental period consisted of 2 weeks for ration adaptation followed by 1 week for data collection. The experimental diets consisted of: (1) Control (without WCS), 16% CP; (2) 20% WCS, 16% CP; (3) 20% WCS, 13% CP; and (4) 20% crushed WCS, 13% CP. Minerals and vitamin supplements were the same in all experimental diets. The WCS treatment led to increased DM intake, fat-corrected milk yield, fat concentration, proportion of long-chain fatty acids, unsaturated fatty acids and ratio of unsaturated to saturated fatty acids (P < 0.05). Decreased concentration of dietary CP from 16 to 13% (diet 2 compared with diet 3) led to a decrease in both milk yield and milk composition (P < 0.05). WCS crushed in diets with 13% CP (diet 4 compared with diet 3) increased (P < 0.05) the concentration of conjugated linoleic acid in milk fat. The results demonstrated that adding WCS to the diet of lactating cows improves both milk yield and milk fatty acid profile, particularly the proportion of conjugated linoleic acid.

Changes in delayed type hypersensitivity, egg antibody content and immune cell fatty acid composition of layer birds fed conjugated linoleic acid, n-6 or n-3 fatty acids

2004 ◽  
Vol 84 (2) ◽  
pp. 221-228 ◽  
Author(s):  
R. K. Selvaraj ◽  
G. Cherian
Keyword(s):  
Fatty Acids ◽  
Immune Response ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Polyunsaturated Fatty Acids ◽  
Conjugated Linoleic Acid ◽  
Oxidation Products ◽  
Thigh Muscle ◽  
Delayed Type Hypersensitivity ◽  
Lipid Oxidation Products

The effects of polyunsaturated fatty acids on delayed type hypersensitivity (DTH), egg yolk antibody content, immune tissue fatty acid profile and lipid oxidation products of layer birds were investigated. One hundred and twenty layer birds were fed diets containing conjugated linoleic acid (CLA) + animal fat (Diet I), sunflower oil (Diet II), canola + flax oil (Diet III) or fish oil (Diet IV). The total added lipid content of the diet was 3%. Birds fed Diets III and IV had higher content of n-3 fatty acids in lymphocyte and splenocytes. Thiobarbituric reactive substances were higher (P < 0.05) in the breast and thigh muscle of Diet IV fed birds. Serum and yolk anti-BSA antibody contents were higher (P < 0.05) in birds fed Diets III and IV. DTH was decreased (P < 0.05) in birds fed Diets IV and III. The number of lymphocyte CD4+ and CD8+ cells and spleen mononuclear cell CD4+, CD8+ and IgM+ cells did not differ (P > 0.05) between treatment groups. Feeding n-3 fatty acids increased antibody-mediated immune response, while n-6 fatty acids and CLA increased cell-mediated immune response. Key words: Conjugated linoleic acid, polyunsaturated fatty acids, delayed type hypersensitivity, immunoglobulins

Fatty Acid Composition of Yak (Bos grunniens) Cheese Including Conjugated Linoleic Acid andtrans-18:1 Fatty Acids

2008 ◽  
Vol 56 (5) ◽  
pp. 1654-1660 ◽  
Author(s):  
Mamun M. Or-Rashid ◽  
Nicholas E. Odongo ◽  
Bhishma Subedi ◽  
Pralhad Karki ◽  
Brian W. McBride
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Conjugated Linoleic Acid ◽  
Acid Composition ◽  
Bos Grunniens

scholarly journals Effects of Dietary Conjugated Linoleic Acid and Selected Vegetable Oils or Vitamin E on Fatty Acid Composition of Hen Egg Yolks

2019 ◽  
Vol 19 (1) ◽  
pp. 173-188
Author(s):  
Magdalena Franczyk-Żarów ◽  
Beata Szymczyk ◽  
Renata B. Kostogrys
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Vitamin E ◽  
Olive Oil ◽  
Conjugated Linoleic Acid ◽  
Vegetable Oils ◽  
Rapeseed Oil ◽  
Standard Diet ◽  
Egg Yolks

AbstractThe objective of this study was to produce eggs enriched with conjugated linoleic acid (CLA) and ameliorate their fatty acid profile using the appropriate combination of dietary CLA with or without vegetable oils (olive oil or rapeseed oil) and vitamin E. In Experiment 1, 25-week-old laying hens were randomly distributed into eight groups of nine. Birds were fed with a standard diet with four different levels of CLA (0.0, 0.5, 0.75, 1.0%) and vegetable oils (olive oil or rapeseed oil, both in the amount of 1.46%). In Experiment 2, hens were randomly distributed into 12 groups of nine. The same four levels of CLA with three doses of vitamin E (0, 150, 300 mg/kg of diet) were applied. In both experiments, eggs were collected twice (at 4 and 8 weeks) for fatty acid profiling using GCMS. The differences between treatment means were considered significant at P<0.05. CLA treatments significantly increased the content of CLA, saturated fatty acids (SFA), and significantly decreased the content of monounsaturated fatty acids (MUFA) in the egg yolk, whereas levels of polyunsaturated fatty acids (PUFA) were unaffected. The vegetable oils used did not prevent the negative effects of CLA effectively. Only after eight weeks of experiment 1 SFA levels were significantly lower, but MUFA levels were significantly higher in groups fed with rapeseed oil compared to groups fed with olive oil. In experiment 2, the addition of vitamin E to the hen diet did not have an essential influence on the lipid profile of egg yolks.

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