TY - JOUR
T1 - Physico-chemical modifications of conjugated linoleic acid for ruminal protection and oxidative stability
AU - Moon, Hyun Seuk
AU - Lee, Hong Gu
AU - Chung, Chung Soo
AU - Choi, Yun Jaie
AU - Cho, Chong Su
N1 - Funding Information:
This work was supported by the Agricultural R&D Promotion Center (ARPC) (106124-03-2-SB010).
PY - 2008
Y1 - 2008
N2 - Conjugated linoleic acid (CLA) is a mixture of positional and geometric isomers of octadecadienoic acid [linoleic acid (LA), 18:2n-6]. Although ruminant milk and meat products represent the largest natural source of CLA and therefore, their concentration in ruminant lipids are of interest to human health, chemical or physical modifications of CLA should be needed as a means to enhance oxidative stability, to improve post-ruminal bioavailability, and to increase the clinical application. In fact, CLA are rapidly decomposed to form furan fatty acids when its are oxidized in air, and the effectiveness of dietary supplements of CLA may be related to the extent that their metabolisms by rumen bacteria are avoided. For these reasons, many scientists have examined the effect of manufacturing and protection on the stability of CLA in ruminants and food products. In this review, physico-chemical modifications of CLA for ruminal protection such as calcium salt (Ca), formaldehyde protection (FP), lipid encapsulation (LE), and amide linkage (AL), and for oxidative stability such as green tea catechin (GTC), cyclodextrin (CD), arginine (Arg), amylase, and PEGylation are proposed.
AB - Conjugated linoleic acid (CLA) is a mixture of positional and geometric isomers of octadecadienoic acid [linoleic acid (LA), 18:2n-6]. Although ruminant milk and meat products represent the largest natural source of CLA and therefore, their concentration in ruminant lipids are of interest to human health, chemical or physical modifications of CLA should be needed as a means to enhance oxidative stability, to improve post-ruminal bioavailability, and to increase the clinical application. In fact, CLA are rapidly decomposed to form furan fatty acids when its are oxidized in air, and the effectiveness of dietary supplements of CLA may be related to the extent that their metabolisms by rumen bacteria are avoided. For these reasons, many scientists have examined the effect of manufacturing and protection on the stability of CLA in ruminants and food products. In this review, physico-chemical modifications of CLA for ruminal protection such as calcium salt (Ca), formaldehyde protection (FP), lipid encapsulation (LE), and amide linkage (AL), and for oxidative stability such as green tea catechin (GTC), cyclodextrin (CD), arginine (Arg), amylase, and PEGylation are proposed.
UR - http://www.scopus.com/inward/record.url?scp=47349107932&partnerID=8YFLogxK
U2 - 10.1186/1743-7075-5-16
DO - 10.1186/1743-7075-5-16
M3 - Review article
C2 - 18513443
AN - SCOPUS:47349107932
SN - 1743-7075
VL - 5
JO - Nutrition and Metabolism
JF - Nutrition and Metabolism
IS - 1
M1 - 16
ER -
