Dual keratinocyte-attachment and anti-inflammatory coatings for soft tissue sealing around transmucosal oral implants

Inflammatory response is considered the most important period that regulates the entire healing process. Conjugated linoleic acid (CLA), a class of linoleic acid positional and geometric isomers, is well known for its antioxidant and anti-inflammatory properties. We hypothesized that dietary CLA supplementation accelerates cutaneous wound healing by regulating antioxidant and anti-inflammatory functions. To investigate wound closure rates and inflammatory responses, we used a full-thickness excisional wound model after 2-week treatments with control, 0.5%, or 1% CLA-supplemented diet. Mice fed dietary CLA supplementation had reduced levels of oxidative stress and inflammatory markers. Moreover, the wound closure rate was improved significantly in mice fed a 1% CLA-supplemented diet during early stage of wound healing (inflammatory stage). We conclude that dietary CLA supplementation enhances the early stage of cutaneous wound healing as a result of modulating oxidative stress and inflammatory responses.

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Anti-inflammatory effects of conjugated linoleic acid isomers and essential fatty acids in bovine mammary epithelial cells

animal ◽

10.1017/s1751731117003676 ◽

2018 ◽

Vol 12 (10) ◽

pp. 2108-2114 ◽

Cited By ~ 14

Author(s):

D. Dipasquale ◽

L. Basiricò ◽

P. Morera ◽

R. Primi ◽

A. Tröscher ◽

...

Keyword(s):

Fatty Acids ◽

Linoleic Acid ◽

Epithelial Cells ◽

Conjugated Linoleic Acid ◽

Mammary Epithelial Cells ◽

Essential Fatty Acids ◽

Mammary Epithelial ◽

Bovine Mammary Epithelial Cells ◽

Anti Inflammatory

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Dietary cis-9, trans-11-conjugated linoleic acid reduces amyloid β-protein accumulation and upregulates anti-inflammatory cytokines in an Alzheimer’s disease mouse model

Scientific Reports ◽

10.1038/s41598-021-88870-9 ◽

2021 ◽

Vol 11 (1) ◽

Author(s):

Yu Fujita ◽

Kuniyuki Kano ◽

Shigenobu Kishino ◽

Toshihiro Nagao ◽

Xuefeng Shen ◽

...

Keyword(s):

Alzheimer’S Disease ◽

Linoleic Acid ◽

Mouse Model ◽

Conjugated Linoleic Acid ◽

Inflammatory Cytokines ◽

Amyloid Β ◽

Amyloid Β Protein ◽

Β Protein ◽

Anti Inflammatory ◽

The Brain

AbstractConjugated linoleic acid (CLA) is an isomer of linoleic acid (LA). The predominant dietary CLA is cis-9, trans-11-CLA (c-9, t-11-CLA), which constitutes up to ~ 90% of total CLA and is thought to be responsible for the positive health benefits associated with CLA. However, the effects of c-9, t-11-CLA on Alzheimer’s disease (AD) remain to be elucidated. In this study, we investigated the effect of dietary intake of c-9, t-11-CLA on the pathogenesis of an AD mouse model. We found that c-9, t-11-CLA diet-fed AD model mice significantly exhibited (1) a decrease in amyloid-β protein (Aβ) levels in the hippocampus, (2) an increase in the number of microglia, and (3) an increase in the number of astrocytes expressing the anti-inflammatory cytokines, interleukin-10 and 19 (IL-10, IL-19), with no change in the total number of astrocytes. In addition, liquid chromatography–tandem mass spectrometry (LC–MS/MS) and gas chromatographic analysis revealed that the levels of lysophosphatidylcholine (LPC) containing c-9, t-11-CLA (CLA-LPC) and free c-9, t-11-CLA were significantly increased in the brain of c-9, t-11-CLA diet-fed mice. Thus, dietary c-9, t-11-CLA entered the brain and appeared to exhibit beneficial effects on AD, including a decrease in Aβ levels and suppression of inflammation.

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Functional effects of eggs, naturally enriched with conjugated linoleic acid, on the blood lipid profile, development of atherosclerosis and composition of atherosclerotic plaque in apolipoprotein E and low-density lipoprotein receptor double-knockout mice (apoE/LDLR− / − )

British Journal Of Nutrition ◽

10.1017/s0007114507793893 ◽

2007 ◽

Vol 99 (1) ◽

pp. 49-58 ◽

Cited By ~ 26

Author(s):

Magdalena Franczyk-Żarów ◽

Renata B. Kostogrys ◽

Beata Szymczyk ◽

Jacek Jawień ◽

Mariusz Gajda ◽

...

Keyword(s):

Linoleic Acid ◽

Lipid Profile ◽

Conjugated Linoleic Acid ◽

Atherosclerotic Plaque ◽

Knockout Mice ◽

Plasma Cholesterol ◽

Egg Yolk ◽

Double Knockout ◽

Anti Inflammatory ◽

Inflammatory Effect

The objective of this study was to evaluate potential anti-atherogenic properties of hen eggs enriched naturally with conjugated linoleic acid (CLA) isomers (cis-9,trans-11 andtrans-10,cis-12). Eighteen apoE and LDL receptor double-knockout mice (apoE/LDLR− / − ), at the age of 4 months with pre-established atherosclerosis, were randomly assigned to three experimental groups (n6) and fed AIN-93G-based diets for the next 2 months. The experimental diets were: AIN-93G+ CLA-free egg-yolk powder (control); AIN-93G+ CLA-free egg-yolk powder +0·1 % CLA (CLA-supplemented eggs); and AIN-93G+ CLA-enriched egg-yolk powder, providing 0·1 % CLA (CLA-enriched eggs). For assessment of anti-atherogenic properties of CLA-enriched or CLA-supplemented eggs the following criteria were used: (1) serum lipid profile; (2) development of atherosclerosis; and (3) composition of atherosclerotic plaque. CLA-enriched eggs, compared with CLA-supplemented eggs, reduced significantly (P < 0·05) total plasma cholesterol in the mice. At the same time, both CLA-supplemented eggs and CLA-enriched eggs tended to decrease the size of atherosclerotic plaque in aortic roots of mice. Most importantly, atherosclerotic plaques of mice fed CLA-enriched eggs showed significantly (P < 0·05) reduced number of atherogenic macrophages and increased area occupied by smooth muscle cells in atherosclerotic lesions. In conclusion, CLA-enriched eggs exerted an anti-inflammatory effect more effectively than CLA-supplemented eggs. This anti-inflammatory effect can be considered their major functional claim that warrants further exploitation.

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Anti-inflammatory effect of conjugated linoleic acid in patients with Crohn's disease

Clinical Nutrition ◽

10.1016/j.clnu.2012.10.009 ◽

2013 ◽

Vol 32 (1) ◽

pp. 147 ◽

Cited By ~ 2

Author(s):

Takayuki Yamamoto ◽

Manabu Shiraki

Keyword(s):

Crohn’S Disease ◽

Linoleic Acid ◽

Crohn's Disease ◽

Conjugated Linoleic Acid ◽

Anti Inflammatory ◽

Inflammatory Effect

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Antidiabetic Effects of cis-9, trans-11-Conjugated Linoleic Acid May Be Mediated via Anti-Inflammatory Effects in White Adipose Tissue

Diabetes ◽

10.2337/db06-0384 ◽

2007 ◽

Vol 56 (3) ◽

pp. 574-582 ◽

Cited By ~ 121

Author(s):

F. Moloney ◽

S. Toomey ◽

E. Noone ◽

A. Nugent ◽

B. Allan ◽

...

Keyword(s):

Adipose Tissue ◽

Linoleic Acid ◽

Conjugated Linoleic Acid ◽

White Adipose Tissue ◽

Anti Inflammatory ◽

Antidiabetic Effects

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Novel Yeasts Producing High Levels of Conjugated Linoleic Acid and Organic Acids in Fermented Doughs

Foods ◽

10.3390/foods10092087 ◽

2021 ◽

Vol 10 (9) ◽

pp. 2087

Author(s):

Michela Palla ◽

Giuseppe Conte ◽

Arianna Grassi ◽

Semih Esin ◽

Andrea Serra ◽

...

Keyword(s):

Linoleic Acid ◽

Conjugated Linoleic Acid ◽

Volatile Fatty Acids ◽

Mononuclear Cells ◽

Human Peripheral Blood ◽

Fermented Foods ◽

Peripheral Blood Mononuclear ◽

Yeast Strains ◽

Intestinal Fluids ◽

Anti Inflammatory

Traditional fermented foods are obtained by a complex consortium of autochthonous microorganisms producing a wide variety of bioactive compounds, thus representing a reservoir of strains with new functional properties. Here, doughs obtained using five different wholegrain flours were singly fermented with selected yeast strains, which were evaluated for their functional traits. Lactate, volatile fatty acids and conjugated linoleic acid isomers produced by fermented doughs were detected by HPLC, while dough anti-inflammatory capacity was measured on human peripheral blood mononuclear cells by flow cytometry. Yeast potential probiotic activity was assessed by evaluating their resistance to simulated gastric and intestinal fluids. For the first time we report evidence of yeast strains producing high levels of the conjugated linoleic acid (CLA) isomer CLA 10-12tc and propionic acid, which are known for their specific health benefits. Moreover, such yeast strains showed an anti-inflammatory capacity, as revealed by a significantly decreased production of the strongly pro-inflammatory cytokine IL-1β. All our Saccharomyces cerevisiae strains were remarkably resistant to simulated gastric and intestinal fluids, as compared to the commercial probiotic strain. The two strains S. cerevisiae IMA D18Y and L10Y showed the best survival percentage. Our novel yeast strains may be exploited as valuable functional starters for the industrial production of cereal-based innovative and health-promoting fermented foods.

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