trans-11 18:1 Vaccenic Acid (TVA) Has a Direct  Anti-Carcinogenic Effect on MCF-7 Human Mammary Adenocarcinoma Cells

Lim, Ji Na; Oh, Jin Ju; Wang, Tao; Lee, Jae Sung; Kim, Sang Hun; Kim, Tae Young; Lee, Hong Gu

doi:10.3390/nu6020627

Cited by 51 publications

(39 citation statements)

References 22 publications

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“…The paradox here is that t 11‐18:1 is a trans ‐FA and, according to the general recommendations, its intake should be minimized. Besides being a precursor of rumenic acid, the t 11‐18:1 is frequently the major trans ‐monoene of ruminant edible fats and some research suggests that it might not share the deleterious health's effects of most of the other trans ‐FA . Thus, the biological effects of t 11‐18:1 deserves to be considered differently from those of the other trans monoenes, although only a limited number of studies have attempted to do so.…”

Section: Introductionmentioning

confidence: 99%

Constraints and potentials for the nutritional modulation of the fatty acid composition of ruminant meat

Bessa

Alves

Santos‐Silva

2015

Euro J Lipid Sci & Tech

144

120

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The meat from ruminants can be a valuable dietary source of rumenic acid (c9,t11-CLA) and of n-3 long chain polyunsaturated fatty acids (n-3 LC-PUFA). Nevertheless, commonly ruminant meats present a fairly low content of both c9,t11-CLA and n-3 LC-PUFA. Most of c9,t11-CLA in meat is derived from the delta-9 desaturation of t11-18:1 catalyzed by stearoyl-CoA desaturase (SCD) and deposited in triacylglycerides (TAG). Thus, optimizing c9,t11-CLA in meat implies: a high substrate supply, a high SCD activity, and a high intramuscular fat (IMF) deposition. High rumen t11-18:1 outflow requires high forage diets which down-regulate SCD activity and IMF deposition. Conversely, as most animals are finished with cereal rich concentrate diets, the SCD activity and IMF deposition are promoted but the rumen outflow of t11-18:1 frequently is replaced by t10-18:1 (t10-shift) which cannot be converted to CLA. Thus the occurrence of the rumen t10-shift is probably the main constraint to c9,t11-CLA enrichment in meat, as is reviewed in detail. The constrains to n-3 LC-PUFA enrichment of ruminant meat are mostly associated to the extensive rumen biohydrogenation of PUFA, the low elongation and desaturation of 18:3n-3 into n-3 LC-PUFA, and the capacity of muscle lipids to incorporate n-3 LC-PUFA. Considering the almost exclusive esterification of n-3 LC-PUFA in membrane phospholipids, the limits to n-3 LC-PUFA incorporation in muscle are discussed considering the amount of and type of available phospholipids as well as the possibility of its esterification in TAG.

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Section: Introductionmentioning

confidence: 99%

Constraints and potentials for the nutritional modulation of the fatty acid composition of ruminant meat

Bessa

Alves

Santos‐Silva

2015

Euro J Lipid Sci & Tech

144

120

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“…Human studies show that VA‐rich diet for 5 weeks results in lower plasma concentrations of total cholesterol and high‐density lipoprotein‐cholesterol and has no effect on blood pressure . VA reduces hyperlipidemia, fat deposition, and adipocyte size in rat obesity models and has anti‐cancer effects through the downregulation of anti‐apoptotic protein expression . VA is also anti‐inflammatory because it alters immune cell surface molecular profile and reduces the production of pro‐inflammatory cytokines .…”

Section: Introductionmentioning

confidence: 99%

Trans‐11 vaccenic acid improves insulin secretion in models of type 2 diabetes in vivo and in vitro

Gupta

Kerslake

Rayat

et al. 2016

Molecular Nutrition Food Res

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“…Vaccenic acid isomers significantly slowed down the proliferation of colorectal cancer cells in vitro, and the trans isomer was twice as effective as the cis isomer. The analyzed isomers preserved the healthy structure of cell membranes in the gastrointestinal tract [44,45].…”

Section: Annals Of Agricultural and Environmental Medicinementioning

confidence: 89%

The anticarcinogenic potential of milk fat

Cichosz¹,

Hanna²,

Bielecka³

2020

Ann Agric Environ Med.

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Introduction and objective. The anticarcinogenic potential of milk fat can be attributed to its antioxidant, anti-inflammatory, immunostimulatory properties as well as the presence of compounds with antimutagenic effects. In view of the high incidence of cancer the aim of this article was to review the literature concerning the biological activity of milk fat components. Brief description of the state of knowledge. Conjugated linoleic acid (CLA), coenzyme Q10, phospholipids, β-carotene, and vitamins A, D and E play an important role in the pro-oxidant/antioxidant homeostasis. The anti-inflammatory properties of milk fat can be attributed to the presence of phospholipids and short-and medium-chain saturated fatty acids. Conjugated linoleic acid has immunostimulatory properties, and it influences the proliferation and activity of lymphocytes and macrophages. Saturated (C10 and C12) and unsaturated (C18) fatty acids, as well as sphingolipids, exert bactericidal effects in the gastrointestinal tract. Vaccenic acid, CLA and sphingomyelin possess antimutagenic and anticarcinogenic properties. Butyric acid promotes the apoptosis of cancer cells in the liver, and delivers positive effects in the treatment of breast and colorectal cancer. Alkylglycerols activate macrophages, stimulate phagocytosis and, most importantly, the apoptosis of cancer cells. Conclusions. The health benefits of milk fat are not fully exploited due to its low consumption. Therefore, only some epidemiological studies have shown a negative correlation between the consumption of high-fat dairy products and the incidence of cancer. More research is needed involving human clinical trials to allow a better understanding of the anticancer biochemistry related with milk fat compounds.

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trans-11 18:1 Vaccenic Acid (TVA) Has a Direct Anti-Carcinogenic Effect on MCF-7 Human Mammary Adenocarcinoma Cells

Cited by 51 publications

References 22 publications

Constraints and potentials for the nutritional modulation of the fatty acid composition of ruminant meat

Constraints and potentials for the nutritional modulation of the fatty acid composition of ruminant meat

Trans‐11 vaccenic acid improves insulin secretion in models of type 2 diabetes in vivo and in vitro

The anticarcinogenic potential of milk fat

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