Conjugated linoleic acid reduces adiposity and increases markers of browning and inflammation in white adipose tissue of mice

• DOI: 10.1194/jlr.m030924
• Publication Date: 2013-02-12T04:13:08Z
• Authors: Wan Shen; Chia-Chi Chuang; Kristina Martinez; Tanya Reid; J. Mark Brown; Lin Xi; Lindsay Hixson; Robin Hopkins; Joseph Starnes; Michael McIntosh
• Keywords: Browning

The objective of this study was to examine the mechanism by which conjugated linoleic acid (CLA) reduces body fat. Young male mice were fed three combinations fatty acids at doses (0.06%, 0.2%, and 0.6%, w/w) incorporated into AIN76 diets for 7 weeks. types (control), an equal mixture trans-10, cis-12 (10,12) CLA plus acid, isomer 10,12 cis-9, trans-11 (9,11) CLA. Mice receiving 0.2% 0.6% dose or had decreased white adipose tissue (WAT) brown (BAT) mass increased incorporation isomers in epididymal WAT liver. Notably, both treatments, mRNA levels genes associated with browning, including uncoupling protein 1 (UCP1), UCP1 levels, cytochrome c oxidase activity, WAT. CLA-induced browning accompanied increases markers inflammation. Muscle activity BAT not affected treatment. These data suggest a linkage between adiposity, WAT, low-grade inflammation due consumption