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Effect in rats of the isomers of conjugated linoleic acid (9cis, 11trans and 10trans, 12cis) and conjugated a-Iinolenic acid (9cis, 11trans, 13cis) on the tissue lipid profile and its effect on biochemical parameters in oxidative processes

Grant number: 09/51891-7
Support Opportunities:Regular Research Grants
Duration: September 01, 2009 - August 31, 2011
Field of knowledge:Agronomical Sciences - Food Science and Technology - Food Science
Principal Investigator:Jorge Mancini Filho
Grantee:Jorge Mancini Filho
Host Institution: Faculdade de Ciências Farmacêuticas (FCF). Universidade de São Paulo (USP). São Paulo , SP, Brazil

Abstract

Conjugated fatty acids (CFA) is the general term to describe the positional and geometric isomers of polyunsaturated fatty acids with conjugated double bonds. The CFAs of linoleic acid (CLAs) are found naturally in foods derived from ruminant animals, meat an dairy products. The CFAs of a-linolenic acid (CLNAs) are found exclusively in various types of oil seed GATS of plants. There are many investigations to assess the beneficial effects to health from CFAs consumption, which has been considered as anti-cancer, anti-atherogenic, anti-inflammatory and anti-obesity. Once studies on the effects of CFAs in the body are still scarce, research about their participation in physiological processes are necessary. The aim of this study is to assess the effect in rats of conjugated linoleic acid (9cis, 11trans and 10trans, 12 cis) and α-linolenic acid (9cis, 11trans, 13cis) isomers on tissue lipid profile and its effect on biochemical parameters in oxidative processes. Safflower and pomegranate seeds oils will be used as sources of CLAs and CLNA (punicic acid), respectively, and will be provided to animals by orogastric intubation at concentrations of 1%, 2% and 4% on the daily consumption of diet. After experimentation, the following parameters will be analyzed in relation to CFAs: tissue incorporation index by gas chromatography; effects on biochemical parameters; participation in the inhibition of tissue oxidation by measuring the production of reactive substances thiobarbituric acid; influence on the antioxidant enzymes (catalase, glutathione peroxidase and superoxide dismutase) in brain and liver. (AU)

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Scientific publications (5)
(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)
PEREIRA DE MELO, ILLANA LOUISE; DE OLIVEIRA E SILVA, ANA MARA; TEIXEIRA DE CARVALHO, ELIANE BONIFACIO; YOSHIME, LUCIANA TEDESCO; GASPAROTTO SATTLER, JOSE AUGUSTO; MANCINI-FILHO, JORGE. Incorporation and effects of punicic acid on muscle and adipose tissues of rats. LIPIDS IN HEALTH AND DISEASE, v. 15, . (09/51891-7, 13/24490-7)
PEREIRA DE MELO, ILLANA LOUISE; TEIXEIRA DE CARVALHO, ELIANE BONIFACIO; DE OLIVEIRA E SILVA, ANA MARA; YOSHIME, LUCIANA TEDESCO; GASPAROTTO SATTLER, JOSE AUGUSTO; PAVAN, ROSANGELA TORRES; MANCINI-FILHO, JORGE. Characterization of constituents, quality and stability of pomegranate seed oil (Punica granatum L.). FOOD SCIENCE AND TECHNOLOGY, v. 36, n. 1, p. 8-pg., . (13/24490-7, 09/51891-7)
TEIXEIRA DE CARVALHO, ELIANE BONIFACIO; PEREIRA DE MELO, ILLANA LOUISE; MANCINI-FILHO, JORGE. Aspectos químicos e fisiológicos de isômeros conjugados de ácidos graxos. FOOD SCIENCE AND TECHNOLOGY, v. 30, n. 2, p. 295-307, . (09/51891-7)
PEREIRA DE MELO, ILLANA LOUISE; DE OLIVEIRA E SILVA, ANA MARA; YOSHIME, LUCIANA TEDESCO; GASPAROTTO SATTLER, JOSE AUGUSTO; TEIXEIRA DE CARVALHO, ELIANE BONIFACIO; MANCINI-FILHO, JORGE. Punicic acid was metabolised and incorporated in the form of conjugated linoleic acid in different rat tissues. INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION, v. 70, n. 4, p. 421-431, . (09/51891-7)
PEREIRA DE MELO, ILLANA LOUISE; TEIXEIRA DE CARVALHO, ELIANE BONIFACIO; DE OLIVEIRA E SILVA, ANA MARA; YOSHIME, LUCIANA TEDESCO; GASPAROTTO SATTLER, JOSE AUGUSTO; PAVAN, ROSANGELA TORRES; MANCINI-FILHO, JORGE. Characterization of constituents, quality and stability of pomegranate seed oil (Punica granatum L.). FOOD SCIENCE AND TECHNOLOGY, v. 36, n. 1, p. 132-139, . (09/51891-7, 13/24490-7)

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