Natural CLA-Enriched Lamb Meat Fat Modifies Tissue Fatty Acid Profile and Increases n-3 HUFA Score in Obese Zucker Rats

Abstract

Ruminant fats are characterized by different levels of conjugated linoleic acid (CLA) and α-linolenic acid (18:3n-3, ALA), according to animal diet. Tissue fatty acids and their N-acylethanolamides were analyzed in male obese Zucker rats fed diets containing lamb meat fat with different fatty acid profiles: (A) enriched in CLA; (B) enriched in ALA and low in CLA; (C) low in ALA and CLA; and one containing a mixture of olive and corn oils: (D) high in linoleic acid (18:2n-6, LA) and ALA, in order to evaluate early lipid metabolism markers. No changes in body and liver weights were observed. CLA and ALA were incorporated into most tissues, mirroring the dietary content; eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) increased according to dietary ALA, which was strongly influenced by CLA. The n-3 highly-unsaturated fatty acid (HUFA) score, biomarker of the n-3/n-6 fatty acid ratio, was increased in tissues of rats fed animal fats high in CLA and/or ALA compared to those fed vegetable fat. DHA and CLA were associated with a significant increase in oleoylethanolamide and decrease in anandamide in subcutaneous fat. The results showed that meat fat nutritional values are strongly influenced by their CLA and ALA contents, modulating the tissue n-3 HUFA score.

Conjugated Linoleic Acid and Brain Metabolism: A Possible Anti-Neuroinflammatory Role Mediated by PPARα Activation

“…The numerous and contrasting biological effects reported for CLA ( Benjamin et al, 2015 ) are probably due to its pleiotropic properties, and may not be explained by a single biochemical mechanism ( Kennedy et al, 2008 ), although they are generally ascribed to its activities on lipid and energy metabolism. CLA metabolism, extensively studied especially in rodents ( Banni et al, 1995 ; Belury and KempaSteczko, 1997 ; Sebedio et al, 1997 ), probably influences the metabolism of n-6 polyunsaturated FAs (PUFA) by competing for their formation ( Banni et al, 1999 ; Banni, 2002 ) and enhances the formation of docosahexaenoic acid (DHA, 22:6 n-3) in experimental animals ( Piras et al, 2015 ; Carta et al, 2019 ) and humans ( Murru et al, 2018 ), by inducing peroxisomal β-oxidation ( Ferdinandusse et al, 2003 ).…”

“…CLA and its desaturated and elongated metabolites are likely biosynthesized and then transported to extrahepatic tissues, as evidenced by their high concentration also in plasma and adipose tissue after dietary CLA administration. Given that modification of FA profile in the brain by dietary FAs is quite difficult ( Zamberletti et al, 2017 ; Carta et al, 2019 ; Carta et al, 2020 ), this is also true for dietary CLA.…”

Profound Modification of Fatty Acid Profile and Endocannabinoid-Related Mediators in PPARα Agonist Fenofibrate-Treated Mice

“…Therefore, pharmacological activation of PPARα should be co-adjuvated with dietary supplementation of n3-PUFA. On the other hand, by feeding obese rats with CLA, a natural PPARα ligand, we detected an increase in 22:6n3 biosynthesis and thus of the n3-HUFA score in liver [33,34]. Furthermore, in mildly hypercholesterolemic subjects [35] and healthy adults [16], we found that dietary CLA-and 18:3n3-enriched cheese improved the n3-HUFA score in plasma [16].…”