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THE ROLE OF CONJUGATED LINOLEIC ACID IN HUMAN HEALTH |
1 From the Food Research Program, Agriculture and Agri-Food Canada, Guelph, Ontario, Canada (JKGK, CC-H, and JZ); the Department of Food Science, University of Nanchang, Nanchang, China (ZD); the Institute of Nutrition, Friedrich Schiller University, Jena, Germany (GJ); and the Lacombe Research Center, Agriculture and Agri-Food Canada, Lacombe, Alberta, Canada (MERD)
ABSTRACT
The chemistry of conjugated fatty acids, specifically octadecadienoic acids (18:2; commonly referred to as conjugated linoleic acid, or CLA), has provided many challenges to lipid analysts because of their unique physical properties and the many possible positional and geometric isomers. After the acid-labile properties of CLAs during analytic procedures were overcome, it became evident that natural products, specifically dairy fats, contain one dominant (c9,t11-CLA), 3 intermediate (t7,c9-, t9,c11-, and t11,c13-CLA), and up to 20 more minor CLA isomers. The best analytic techniques to date include a combination of gas chromatography that uses 100-m highly polar capillary columns, silver ion-HPLC, and a combination of silver ion–thin-layer chromatography and gas chromatography to analyze the CLA and trans 18:1 isomers, because some of them serve as precursors of CLA in biological systems. These analytic techniques have assisted commercial suppliers to prepare pure CLA isomers and have permitted the evaluation of individual CLA isomers for their nutritional and biological activity in animal and human systems. It is increasingly evident that different CLA isomers have distinctly different physiologic and biochemical properties. These techniques are essential to evaluate dairy fats for their CLA content, to design experimental diets to increase the amount of CLA in dairy fats, and to determine the CLA profile in these CLA-enriched dairy fats. These improved techniques are used to evaluate the CLA profile in pork products from pigs fed different commercial CLA mixtures.
Key Words: Conjugated linoleic acid • trans 18:1 • gas chromatography • silver ion–thin-layer chromatography • silver ion-HPLC • animal fats
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