Modification of skin composition by conjugated linoleic acid alone or with combination of other fatty acids in mice

Daichi Oikawa, Tomonori Nakanishi, Yoshi Nori Nakamura, Takaya Yamamoto, Atsuko Yamaguchi, Nobuya Shiba, Hisao Iwamoto, Tetsuya Tachibana, Mitsuhiro Furuse

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5 Citations (Scopus)


The effects of conjugated linoleic acid (CLA), γ-linolenic acid (GLA), linoleic acid (LA), and their combinations, on skin composition in mice were investigated. Mice (8 weeks old) were orally administered with either LA, GLA, CLA, LA + GLA, LA + CLA, or CLA + GLA for 4 weeks. Then, the skin was analysed for triacylglycerol content, fatty acid composition and collagen content. Additionally, thicknesses of the dermis layer and subcutaneous tissue layer, and the size and number of adipocytes were measured histologically. The skin fatty acid composition was modified depending upon the fatty acid composition of supplemented oils. In each oil-alone group, skin triacylglycerol content was the highest in LA, followed by GLA and CLA treatments. Combinations with CLA had a similar triacylglycerol content compared with the CLA-alone group. No significant changes in collagen content were observed among any treatments. The effects on subcutaneous thickness were similar to the results obtained in the triacylglycerol contents, where groups supplemented with CLA alone or other fatty acids had significantly thinner subcutaneous tissue compared with the LA-alone group. However, no significant difference was detected in the thickness of the dermis layers. The number of adipocytes was highest in the LA + GLA group and tended to be reduced by CLA with or without the other fatty acids. These results suggest that CLA alone or in combination with other fatty acids strongly modifies skin composition in mice.

Original languageEnglish
Pages (from-to)275-281
Number of pages7
JournalBritish Journal of Nutrition
Issue number2
Publication statusPublished - Aug 2005

All Science Journal Classification (ASJC) codes

  • Medicine (miscellaneous)
  • Nutrition and Dietetics


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