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Conjugated linolenic acid nanoparticles inhibit hypercholesterolemia induced by feeding a high-fat diet in male albino rats

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Abstract

Conjugated linolenic acid (CLnA) refers to a group of octadecatrienoic acid isomers that have three double bonds in conjugation. However, CLnA is highly prone to oxidative damage due to the presence of unsaturation in CLnA. Nanoencapsulation offers increased stability of the CLnA molecule so that CLnA can show its full activity. The present study was designed to clarify the effects of two types of CLnA rich oil nanocapsules (CLnA rich oil nanocapsules with lipoic acid and CLnA rich oil nanocapsules with tert-butylhydroquinone [TBHQ]) on hypercholesterolemia induced by feeding a high-fat diet in male albino rats. CLnA rich oil nanocapsules were prepared by the ultrasonication method and the freeze-drying technique. The mean size of CLnA rich oil nanocapsules varied from 150 to 160 nm. The feeding experiment was carried out for a period of 30 days. Results showed that CLnA rich oil nanocapsules reduced the blood lipids, tissue lipids and plasma viscosity significantly. This paper is the first report of the lipid-lowering effects of CLnA rich oil nanocapsules suggesting that the CLnA rich oil nanocapsules could be used for the treatment of hypercholesterolemia. Lipoic acid showed better protective effect than TBHQ.

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Acknowledgments

Financial support obtained from University of Calcutta, Nanoscience and Nanotechnology Division, is gratefully acknowledged by the authors.

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Authors and Affiliations

  1. Department of Chemical Technology, University College of Science & Technology, University of Calcutta, 92, A.P.C. Road, Kolkata, 700009, India

    Avery Sengupta, Surashree Sen Gupta, Isita Nandi & Mahua Ghosh

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  1. Avery Sengupta
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  2. Surashree Sen Gupta
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  3. Isita Nandi
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  4. Mahua Ghosh
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Correspondence to Avery Sengupta.

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Sengupta, A., Gupta, S.S., Nandi, I. et al. Conjugated linolenic acid nanoparticles inhibit hypercholesterolemia induced by feeding a high-fat diet in male albino rats. J Food Sci Technol 52, 458–464 (2015). https://doi.org/10.1007/s13197-013-0974-2

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