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Sources and Bioactive Properties of Conjugated Dietary Fatty Acids

  • Review
  • Published:
Lipids

Abstract

The group of conjugated fatty acids known as conjugated linoleic acid (CLA) isomers have been extensively studied with regard to their bioactive potential in treating some of the most prominent human health malignancies. However, CLA isomers are not the only group of potentially bioactive conjugated fatty acids currently undergoing study. In this regard, isomers of conjugated α-linolenic acid, conjugated nonadecadienoic acid and conjugated eicosapentaenoic acid, to name but a few, have undergone experimental assessment. These studies have indicated many of these conjugated fatty acid isomers commonly possess anti-carcinogenic, anti-adipogenic, anti-inflammatory and immune modulating properties, a number of which will be discussed in this review. The mechanisms through which these bioactivities are mediated have not yet been fully elucidated. However, existing evidence indicates that these fatty acids may play a role in modulating the expression of several oncogenes, cell cycle regulators, and genes associated with energy metabolism. Despite such bioactive potential, interest in these conjugated fatty acids has remained low relative to the CLA isomers. This may be partly attributed to the relatively recent emergence of these fatty acids as bioactives, but also due to a lack of awareness regarding sources from which they can be produced. In this review, we will also highlight the common sources of these conjugated fatty acids, including plants, algae, microbes and chemosynthesis.

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Abbreviations

apoB:

Apolipoprotein B

c :

cis

CLNA:

Conjugated α-linolenic acids

CDHA:

Conjugated docosahexaenoic acids

CEPA:

Conjugated eicosapentaenoic acids

CGLA:

Conjugated γ-linolenic acid

CLA:

Conjugated linoleic acid

CNA:

Conjugated nonadecadienoic acid

CSA:

Conjugated stearidonic acid

COX:

Cyclooxygenase

DHA:

Docosahexaenoic acid

EPA:

Eicosapentaenoic acid

FAS:

Fatty acid synthase

GIT:

Gastrointestinal tract

N2KO:

Nescient basic helix-loop-helix 2 knockout

PUFA:

Polyunsaturated fatty acids

PAI:

Propionibacterium acnes isomerase

PGE2:

Prostaglandin E2

t :

trans

TG:

Triacylglycerols

Ucp:

Uncoupling proteins

VEGF:

Vascular endothelial growth factor

WAT:

White adipose tissue

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Acknowledgments

This review was funded in part by EU project QLK1-2001-02362 and by the APC Microbiome Institute supported by Science Foundation Ireland.

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Authors and Affiliations

  1. Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland

    Alan A. Hennessy & Catherine Stanton

  2. APC Microbiome Institute, University College Cork, Cork, Ireland

    Alan A. Hennessy, Paul R. Ross, Gerald F. Fitzgerald & Catherine Stanton

  3. School of Science, Engineering and Food Science, University College Cork, Cork, Ireland

    Paul R. Ross & Gerald F. Fitzgerald

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  1. Alan A. Hennessy
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  2. Paul R. Ross
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Correspondence to Catherine Stanton.

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Hennessy, A.A., Ross, P.R., Fitzgerald, G.F. et al. Sources and Bioactive Properties of Conjugated Dietary Fatty Acids. Lipids 51, 377–397 (2016). https://doi.org/10.1007/s11745-016-4135-z

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