文章基本信息

标题：Conjugated linoleic acid reduces adiposity and increases markers of browning and inflammation in white adipose tissue of mice
本地全文：下载
作者：Wan Shen ; Chia-Chi Chuang ; Kristina Martinez 等
期刊名称：JLR Papers In Press
印刷版ISSN：0022-2275
电子版ISSN：1539-7262
出版年度：2013
卷号：54
期号：4
页码：909-922
DOI：10.1194/jlr.M030924
语种：English
出版社：American Society for Biochemistry and Molecular Biology
摘要：The objective of this study was to examine the mechanism by which conjugated linoleic acid (CLA) reduces body fat. Young male mice were fed three combinations of fatty acids at three doses (0.06%, 0.2%, and 0.6%, w/w) incorporated into AIN76 diets for 7 weeks. The types of fatty acids were linoleic acid (control), an equal mixture of trans -10, cis -12 (10,12) CLA plus linoleic acid, and an equal isomer mixture of 10,12 plus cis -9, trans -11 (9,11) CLA. Mice receiving the 0.2% and 0.6% dose of 10,12 CLA plus linoleic acid or the CLA isomer mixture had decreased white adipose tissue (WAT) and brown adipose tissue (BAT) mass and increased incorporation of CLA isomers in epididymal WAT and liver. Notably, in mice receiving 0.2% of both CLA treatments, the mRNA levels of genes associated with browning, including uncoupling protein 1 (UCP1), UCP1 protein levels, and cytochrome c oxidase activity, were increased in epididymal WAT. CLA-induced browning in WAT was accompanied by increases in mRNA levels of markers of inflammation. Muscle cytochrome c oxidase activity and BAT UCP1 protein levels were not affected by CLA treatment. These data suggest a linkage between decreased adiposity, browning in WAT, and low-grade inflammation due to consumption of 10,12 CLA.
关键词：obesity ; weight loss supplement ; glucose tolerance ; uncoupling protein ; steatosis