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Inhibitory effect of conjugated linoleic acid on linoleic acid elongation in transformed yeast with human elongase
Author(s) -
Chuang LuTe,
Leonard Amanda E.,
Liu JimWen,
Mukerji Pradip,
Bray Tammy M.,
Huang YungSheng
Publication year - 2001
Publication title -
lipids
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.601
H-Index - 120
eISSN - 1558-9307
pISSN - 0024-4201
DOI - 10.1007/s11745-001-0819-0
Subject(s) - conjugated linoleic acid , linoleic acid , chemistry , yeast , elongation , biochemistry , saccharomyces cerevisiae , fatty acid , materials science , metallurgy , ultimate tensile strength
Conjugated linoleic acid (CLA; 18∶2) refers to a group of positional and geometric isomers derived from linoleic acid (LA; Δ9, 12–18∶2). Using a growing baker's yeast ( Saccharomyces cerevisiae ) transformed with human elongase gene, we examined the inhibitory effect of CLA at various concentrations (10, 25, 50, and 100 μM) on elongation of LA (25 μM) to eicosadienoic acid (EDA; Δ11,14–20∶2). Among four available individual CLA isomers, only c 9, t 11‐ and t 10, c 12‐isomers inhibited elongation of LA to EDA. The extent of inhibition (ranging from 20 to 60%) was related to the concentration of CLA added to the medium. In the meantime, only these two isomers, when added at 50 μM to the media, were elongated to conjugated EDA ( c 11, t 13‐ and t 12, c 14–20∶2) by the same recombinant elongase at the rate of 28 and 24%, respectively. The inhibitory effect of CLA on LA elongation is possibly due to competition between CLA isomers and LA for the recombinant elongase. Thus, results from this study and a previous study suggest that the biological effect of CLA is exerted through its inhibitory effect on Δ6‐desaturation as well as elongation of LA which results in a decrease in long‐chain n−6 fatty acids and consequently the eicosanoid synthesis.