Effect of dietary conjugated linoleic acid on lipid peroxidation and histological change in rat liver tissues

Masao Yamasaki, Keiko Mansho, Hiroko Mishima, Genki Kimura, Masafumi Sasaki, Masaaki Kasai, Hirofumi Tachibana, Koji Yamada

Research output: Contribution to journalArticlepeer-review

30 Citations (Scopus)

Abstract

The effect of dietary conjugated linoleic acid (CLA) on hepatic lipid parameters in Sprague-Dawley rats was examined. When rats were fed a diet containing CLA at 0 (control), 1, or 2% of the weight of the amount of food given for 3 weeks, the liver weight exhibited a slight increase in the CLA-fed groups, although the difference was not significant. Lipid accumulation in the hepatocytes of CLA-fed rats was also demonstrated by electron microscopic observation. In addition, the liver thiobarbituric acid reactive substances levels were significantly higher in the 2 wt % CLA group than in the other two dietary groups, and the levels of phosphatidylcholine hydroperoxide were higher in CLA-fed groups when compared to that of the control group. On the other hand, the serum lipid peroxide levels were comparable among all three dietary groups. Levels of triglycerides in the white adipose tissue (WAT) and serum nonesterified fatty acid (NEFA) were reduced in a CLA-dose-dependent manner. CLA was shown to accumulate in the WAT much more than in the serum or liver. These results suggest that CLA accelerates the decomposition of storage lipids in WAT and the clearance of serum NEFA levels, resulting in lipid peroxidation and a morphological change in the liver.

Original languageEnglish
Pages (from-to)6367-6371
Number of pages5
JournalJournal of Agricultural and Food Chemistry
Volume48
Issue number12
DOIs
Publication statusPublished - Dec 1 2000

All Science Journal Classification (ASJC) codes

  • Chemistry(all)
  • Agricultural and Biological Sciences(all)

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