Application of Conjugated Fatty Acids to Functional Foods

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  • Yamasaki Masao
    Division of Food Science and Nutrition, Department of Biochemistry and Applied Biosciences, Faculty of Agriculture, University of Miyazaki

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  • 共役脂肪酸の機能性食品成分への応用に関する研究
  • 共役脂肪酸の機能性食品成分への応用に関する研究(平成25年度日本栄養･食糧学会奨励賞受賞)
  • キョウヤク シボウサン ノ キノウセイ ショクヒン セイブン エ ノ オウヨウ ニ カンスル ケンキュウ(ヘイセイ 25ネンド ニホン エイヨウ ・ ショクリョウ ガッカイ ショウレイショウ ジュショウ)
  • (Young Investigator Award of JSFNS (2013) )
  • (平成25 年度日本栄養・食糧学会奨励賞受賞)

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Conjugated fatty acids are not a common form of lipid but have potent beneficial physiological functions. These fatty acids are promising candidates as materials for functional foods. We have established for the first time an analytical method for these fatty acids using gas-chromatography, which allows their disposition in tissues to be evaluated. Moreover, we have evaluated their physiological function and molecular mechanisms of action. As a result, we were able to demonstrate that conjugated fatty acid stimulated the production of immunoglobulin from the spleen and mesenteric lymph nodes in vivo and induced apoptotic cell death of hepatocellular carcinoma cells in vitro. Each conjugated linoleic acid (CLA) isomer exerts these functions individually or in association with others. In addition, monounsaturated fatty acid was found to alleviate CLA-induced apoptotic cell death. Here, we mainly introduce our studies on the physiological functions of CLA.

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