| c9t11- 和t10c12- 共轭亚油酸抗癌和影响脂质代谢的异同 |
| |
| 引用本文： | 刘 佩,沈生荣,阮 辉,刘 琦,何国庆.c9t11- 和t10c12- 共轭亚油酸抗癌和影响脂质代谢的异同[J].食品科学,2010,31(13):297-301. |
| |
| 作者姓名： | 刘 佩 沈生荣 阮 辉 刘 琦 何国庆 |
| |
| 作者单位： | 1.浙江大学生物系统工程与食品科学学院
2.胶南市科学技术局 |
| |
| 基金项目： | 国家“863”计划重点项目(2007AA100402) |
| |
| 摘 要： | 共轭亚油酸(CLA)是一组位置和构象异构体的总称，异构体c9t11-CLA 和t10c12-CLA 或二者的协同作用赋予了CLA 的许多生理功能，比如抗癌、降低体脂含量、预防糖尿病的发生、降低血脂抑制动脉粥样硬化等；异构体c9t11-CLA 和t10c12-CLA 在结构及来源上存在一定差别--由于双键位置的不同，t10c12-CLA 异构体比c9t11-CLA 异构体更容易氧化；而在生理功能上二者也有差异-- c9t11-CLA 异构体的主要作用是抗癌，而 t10c12-CLA 则是降低体脂、血脂等，大量单一异构体的体外实验研究表明二者在抗癌及脂肪代谢的调节上作用机制也不尽相同。
|
| 关 键 词： | c9t11- 共轭亚油酸 t10c12- 共轭亚油酸 抗癌作用 机体构成 脂肪代谢 |
| 收稿时间： | 2009-12-10 |
c9t11- and t10c12-CLA: Difference in Biological Functions and Mechanisms |
| |
| LIU Pei,SHEN Sheng-rong,RUAN Hui,LIU Qi,HE Guo-qing.c9t11- and t10c12-CLA: Difference in Biological Functions and Mechanisms[J].Food Science,2010,31(13):297-301. |
| |
| Authors: | LIU Pei SHEN Sheng-rong RUAN Hui LIU Qi HE Guo-qing |
| |
| Affiliation: | 1. School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310029, China；
2. Jiaonan Science and Technology Bureau, Qingdao 266400, China |
| |
| Abstract: | Conjugated linoleic acid (CLA) is a mixture of positional and geometric isomers, and numerous biological functions such as anticancer, reduction of body fat content, diabetes prevention, lower blood lipids and inhibition of arteriosclerosis are due to individual or synergistic action of most isomers including c9t11- and t10c12-CLA. Because of different positions of double bounds between c9t11- and t10c12-CLA isomers, high oxidization possibility of c9t11-CLA isomer was observed. Therefore, c9t11-CLA isomer exhibited a major responsibility for anticarcinogenic effect, whereas, t10c12-CLA isomer exhibited stronger reduction effect on body fat and blood lipids. Increasing studies suggested that the mechanisms of both isomers on cancer and fat metabolism were different. |
| |
| Keywords: | c9t11-CLA t10c12-CLA anticancer body composition fat metabolism |
|
| 点击此处可从《食品科学》浏览原始摘要信息 |
|
点击此处可从《食品科学》下载全文 |
