There is great interest in developing and utilizing novel food ingredients for health maintenance and improvement. This webcast will discuss the lessons learned from conjugated linoleic acid (CLA) as a potential model for future endeavors in this area. CLA occurs naturally in the milk and body fat of ruminant animals as a result of rumen microbial fermentation of linoleic acid. In 1986 it was shown that CLA inhibited chemically-induced epidermal neoplasia in mice, thus establishing that CLA possessed biological activity. Since then more than 2000 publications on CLA have appeared in the scientific literature, and it is now established that the two main biologically-active CLA isomers (c9t11 and t10c12 CLA) acting alone or in concert induce all of the known physiological effects of CLA.
CLA was introduced commercially as a dietary supplement in the mid-1990s, and accepted without objection by FDA as GRAS for food ingredient use in 2008 (GRN 232). CLA is also under study for use in animal agriculture. Accordingly CLA presents many facets that are applicable to research on and regulatory acceptance of novel food ingredients, including the importance of pursuing promising if unexpected research leads, the discovery of multifunctional effects and the search for biochemical mechanisms to explain those effects, the importance of collaboration, the challenges and opportunities that arise from worldwide research interest, and the importance of perseverance in obtaining the pre-clinical and clinical data needed to assure safety and efficacy.
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07/27/11 12:00 PM
Michael W Pariza
Univ Of Wisconsin
MICHAEL W. PARIZA, PH.D., is an Emeritus Professor of Food Science, and Emeritus Director, Food Research Institute, University of Wisconsin--Madison. He has authored or co-authored over 180 articles and publications, holds more than 25 U.S. patents, and is recognized by Thompson Scientific as one of the most “Highly Cited Researchers” of the last two decades. Dr. Pariza received his B.S. in Bacteriology at the University of Wisconsin--Madison and his M.S. and Ph.D. in Microbiology at Kansas State University. He completed three years of postdoctoral study at the McArdle Laboratory for Cancer Research at the University of Wisconsin--Madison and joined the faculty of the Department of Food Microbiology and Toxicology in 1976. He served as Department Chair from 1982 to 2006, and as Director of the Food Research Institute from 1986 to 2008. He held a Wisconsin Distinguished Professorship from 1993 to 2009.
Pariza has received numerous academic honors and awards including the Marqueta C. Huyck Endowed Lectureship at Wayne State University, the Bruce P. Wasserman Lectureship at Rutgers University, the Bernard L. Oser Food Ingredient Safety Award from the Institute of Food Technologists, the David Kritchevsky Career Achievement Award in Nutrition from the American Society for Nutrition, election as a Fellow of the Institute of Food Technologists, and election as a Fellow of the American Society for Nutrition.
Pariza is widely recognized as the founder of the modern field of conjugated linoleic acid (CLA) research. The anticancer properties of CLA, and many of the other known biological activities of CLA, were discovered in his laboratory and in the laboratory of his principal UW-Madison collaborator, Professor Mark Cook. Patents on the Pariza-Cook CLA discoveries, assigned to WARF, generate about $2 million annually in royalties (more than $15 million total in the past 10 years).
Pariza is also internationally recognized as an expert in evaluating food enzyme safety. He developed the principal guidelines for evaluating the safety of microbially-derived food enzymes that are used by government regulators and food enzyme manufacturers throughout the world.
Pariza maintains an office and laboratory in the Microbial Sciences Building at UW-Madison.
Dr Yeonhwa Park
Univ of Massachusetts
Dr. Park received her BS and MS from the School of Pharmacy, Seoul National University, Korea, and then joined the University of Wisconsin-Madison for her Ph. D. in Food Science. Since 2004, she has held the F.J. Francis Endowed chair as an Assistant Professor at the Department of Food Science, University of Massachusetts Amherst. Her primary research focus involves fatty acids, particularly conjugated linoleic acid (CLA), as tools for the prevention of chronic diseases. She has published over 50 papers and book chapters and has received 4 patents on the use of conjugated fatty acids.
Dr. Park received the ILSI 2007 Future Leader Award and the 2003 American Oil Chemists Society Young Scientist Research Award. She is a member of the IFT, AHA, ACS, AOCS, and ASNS and committee to review the National School Lunch and Breakfast program at the Institute of Medicine. She has organized and co-chaired symposia on CLA and acrylamide at the Annual IFT meeting and AOCS among many other professional activities and is currently President-elect for IFT Food Chemistry Division. Her current research focus is determining the health promoting effects of conjugated fatty acids, with emphasis on bone health, diabetes, and obesity.
Univ of Wisconsin
Dr. Cook is a professor in the Animal Sciences Department at the University of Wisconsin-Madison with affiliate appointments in Molecular and Environmental Toxicology, Nutritional Sciences, and Food Microbiology and Toxicology. Dr. Cook has over 20 US patents which have been licensed by the Wisconsin Alumni Research Foundation to seven companies. Currently all licensees have a product in the market based on Dr. Cook's patents. Dr. Cook currently serves as a Director of aOva Technologies, one of three companies that he has helped found.