the present invention will now be described in more detail in the following embodiments , but the present invention is not limited to these embodiments . in a 300 - ml medium bottle were placed an enzyme lipase pl ( 1 g ), 400 ml of water , 95 ml of hexane , and 58 g each of butter oil , coconut oil or corn oil or 69 g of sardine oil , followed by addition of active linol ( product name ; manufactured by rinoru oil mills , co ., ltd . ; containing conjugated linoleic acid at 73 . 6 %), and then , nitrogen was filled in the bottle for sealing . the resulting mixture reacted together under agitation with a reciprocal agitator at 37 ° c . for 91 hours . at a predetermined interval , a sample of 10 ml was collected and diluted , for thin layer chromatography analysis . the results are shown in fig1 . because the fatty acid in the fats and oils and the conjugated linoleic acid were set at equivalent moles for the reaction , the value of the conjugated linoleic acid in the glyceride when the reaction reached equilibrium was calculated as 1 . 5 . it is indicated that the content of conjugated linoleic acid incorporated in the glyceride exceeded 20 % ( corresponding to 0 . 6 value of conjugated linoleic acid in the glyceride ) in two hours after the start of the reaction in case of butter oil and sardine oil . 100 g of cla 80 ( product name ; manufactured by rinoru oil mills , co ., ltd . ), 11 g of glycerol ( for food additives ) and 11 . 3 g of lipozyme im ( product name ; manufactured by novo nordisk , co ., ltd .) are weighed in a round bottom flask . while the mixture was dried and solidified under reduced pressure in a rotary evaporator , the mixture was agitated at about 70 ° c ., for ester synthesis reaction for 12 hours . lipozyme im was filtered and recovered from the reaction product , to recover conjugated linoleic acid glyceride . the resulting reaction product was determined by thin layer chromatography and iodine color reaction ; consequently , triglyceride was at 85 . 5 %; diglyceride , at 13 . 5 %; monoglyceride , at 1 % or less ; unreactive fatty acid , at 4 %; and unreactive glycerol , at 2 % or less . bacteria with a potency reacting with fats and oils containing linoleic acid to directly generate conjugated linoleic acid were screened . first , various lactic acid bacteria shown in tables 1 and 2 , bacteria of the genus bifidobacterium and bacteria of the genus propionibacterium were cultured in 0 . 035 % linoleic acid - containing mrs culture medium ; the bacterial cells were harvested by centrifugation and rinsed in physiological saline to prepare rinsed bacterial cell . further , the bacteria of the genus eurobacterium were treated in the same manner as described above , except for cultivation under anaerobic conditions using a bcm culture medium as the culture medium therefor . these rinsed fresh bacterial cells of 100 ml were mixed in 1 ml of 50 mm phosphate buffer , ph 7 . 1 containing 5 mg of linoleic acid , for shaking at 37 ° c . for 2 days , for reaction . after subsequent centrifugation and extraction of the supernatant in the 2 - fold volume of chloroform : methanol ( 1 : 2 ), lipid was extracted in the chloroform layer . the extracted lipid was appropriately diluted with hexane , for ultraviolet absorptiometry , to assay the generated conjugated linoleic acid . still further , bacterial strains which were verified of their conjugated linoleic acid generation were treated by the same method , using an emulsion containing 5 mg of corn oil instead of linoleic acid , for ultraviolet absorptiometry . herein , the linoleic acid content in corn oil is about 50 %. consequently , it was shown that the bacteria marked with circle in tables 1 and 2 have a potency to convert the linoleic acid glyceride - containing fats and oils into conjugated linoleic acid glyceride . additionally , the presence or absence of free fatty acid in the extracted lipid was assayed by thin layer chromatography . almost no band of free fatty acid was detected . hence , it was shown that the generated conjugated fatty acid was of glyceride type . because it is demonstrated that some bacteria have a poor potency to isomerize glyceride - type linoleic acid although the bacteria can strongly isomerize linoleic acid ( bacteria marked with “×” in the column corn oil in each table ), it is indicated that bacteria isomerizing linoleic acid cannot essentially isomerize glyceride - type linoleic acid . the reaction product of 9 g ( the quantity of residual fatty acid was 3 . 6 g ; the quantity of glyceride was 5 . 4 g ; the conjugated linoleic acid content in glyceride was at 35 %) as recovered in example 1 with corn oil was preliminarily equilibrated with a buffer , ph 7 , and was then absorbed onto a deae cellulose column ( dry resin quantity of 60 g ; column with a diameter of 3 . 5 cm and 30 cm in length ) substituted with ethanol and then with hexane , followed by elution with hexane . then , the non - adsorbed fraction was recovered , from which the solvent was removed with a rotary evaporator , to recover a dry solid product of 5 g . the lipid composition of the product was assayed by thin layer chromatography . consequently , the product was at a composition of 96 % of glyceride derivative , with 4 % of contaminated fatty acid , so conjugated linoleic acid occupied 29 % of the dry solid product . the dry solid product was administered through a stomach probe to male icr mice of age 19 weeks after overnight fasting ( 5 ml / kg ; n = 5 ). as a control , a mixture of 3 parts by weight of active linol ( manufactured by rinoru oil mills , co ., ltd . ; containing 70 % of conjugated linoleic acid ) and 4 parts of linoleic acid was similarly administered . as an additional control , a group with no administration was prepared . over time , blood was taken from orbit in the 3 groups , to assay blood triglyceride . consequently , it was shown that the glycerol derivative of the invention had greater digestion and absorption properties than those of the control free fatty acid type ( fig2 ). blood samples taken from two animals in each of the groups were assayed for fatty acid analysis by gas chromatography . the presence of conjugated linoleic acid was confirmed in any of the blood samples . conjugated linoleic acid glyceride production 3 ; preparation of milk - based drink containing conjugated linoleic acid glyceride three bacterial strains from the lactic acid bacteria in table 1 , namely bifidobacterium infantis strain yit4018 , lactobacillus delbrueckii ss . bulgaricus strain yit0181 and lactobacillus helveticus strain yit0085 , were tested about conjugated linoleic acid glyceride generation . while drop - wise adding safflower oil ( containing linoleic acid at 73 %) to an equal volume of an aqueous solution containing polyglycerin fatty acid ester ( msw750 , trade name ; sakamoto yakuhin kogyo , co ., ltd .) at 0 . 5 % to the weight of the fats and oils , the safflower oil was emulsified with an emulsifier physcotron to prepare an emulsion of fats and oils at 50 %. the bacterial cells of the individual bacterial strains cultured in 0 . 035 % linoleic acid - containing mrs culture medium were rinsed . to the emulsion were added the resulting fresh rinsed bacterial cells of a weight in part by weight of about 1 / 20 - fold the total weight of the fats and oils on a wet weight basis , for reaction at 37 ° c . for 2 days . from the reaction solution was extracted fat , which was appropriately diluted with hexane for ultraviolet absorptiometry , to examine the generation of conjugated linoleic acid glyceride . as in example 3 , the quantity of free fatty acid was assayed by thin layer chromatography . consequently , it was shown that conjugated linoleic acid glyceride was generated in all of the bifidobacterium infantis strain yit4018 , lactobacillus delbrueckii ss . bulgaricus strain yit0181 , and lactobacillus helveticus strain yit0085 . additionally , fats and oils containing conjugated linoleic acid as prepared in the lactobacillus helveticus strain yit0085 were added to and mixed with milk products , to produce a milk - based drink containing conjugated linoleic acid glyceride . specifically , 0 . 4 part by weight of the fats and oils was emulsified in and mixed with 99 . 6 parts by weight of low - fat milk adjusted to a 1 . 1 % milk fat content by partially removing cream with a centrifuge , to produce a milk - based drink containing conjugated linoleic acid glyceride . this milk - based drink was highly tasty and had stable physico - chemical properties . conjugated linoleic acid glyceride production 4 ; preparation of soybean milk drink containing the same among the lactic acid bacteria shown in tables 1 and 2 , three bacterial strains , namely bifidobacterium bididum strain yit4007 , lactobacillus helveticus strain yit0085 and lactobacillus reuteri strain yit0313 , were tested about their generation of conjugated linoleic acid glyceride during the production of fermented soybean milk . soybean milk ( at no - fat solid content of 8 . 3 %) containing soybean oil at 5 % ( containing linoleic acid at 52 % and linolenic acid at 8 %) was sterilized under heating at 100 ° c . for 60 minutes , to which were inoculated the individual bacterial strains , for cultivation at 37 ° c . for 2 days , to produce fermented soybean milks . fat was extracted from the individual fermented soybean milks , to assay the absorbance at 235 nm and examine the generation of conjugated linoleic acid . consequently , it was shown that all the bacterial strains converted linoleic acid to conjugated linoleic acid . although a possibility remained that a part of the conjugated double bonds might be derived from linolenic acid , the possibility could not be verified . additionally because free fatty acid was not increased in the fermented soybean milks , it was shown that the generated conjugated linoleic acid was derived from the conversion of the linoleic acid per se in the glyceride derivative into conjugated linoleic acid . the 10 - ml culture of the lactobacillus helveticus strain yit0085 among the lactic acid bacteria from dairy origin as shown in table 1 was rinsed to recover fresh bacterial cells , which were then suspended in 2 ml of a 10 % lysophosphatidyl glycerol solution , for treatment under heating at 50 ° c . for 30 minutes , to prepare the bacterial enzyme . according to the method in example 5 , the enzyme was added in place of the fresh bacterial cells , for reaction . it was confirmed by ultraviolet absorptiometry and thin layer chromatography that conjugated fatty acid glycerides were generated . the conjugated linoleic acid - containing glyceride ( tg - cla ) recovered in example 2 was given at 0 . 5 % to mice from which the ovaries were preliminarily resected , to examine the influence thereof on organ fat deposition . specifically , thirty six ( 36 ) c57bl / 6j mice ( female ) of age 6 weeks were purchased from nippon slc , co ., ltd . after preliminary feeding the mice with mf diet for one week , left and right ovaries were resected from the mice according to general procedures . after 1 - week recovery , the mice were divided in 4 groups , each group consisting of 9 mice . the experimental feeds a to d shown in table 3 were individually fed ad libitum for 7 weeks . after overnight fasting , the mice were subjected to laparotomy under anesthesia with ether . immediately after blood collection , fat tissue around kidney , uterus and mesentrium was resected and weighed , which was designated organ fat weight . throughout the experimental duration , the feeding conditions were at constant temperature ( 24 ± 1 ° c .) and constant humidity ( 60 ± 5 %), while the bright and dark cycle was set to 12 hours . the feeds and water were fed ad libitum . the body weight and the feed intake were measured every week . concerning the feed intake , herein , feed intake of 3 mice per one week was measured , because mice were actually fed at a unit of 3 animals per one cage . data were all expressed in “ mean value ± standard deviation ”. the difference in mean value between the individual groups was tested by the tukey &# 39 ; s multiple comparison . consequently , no difference in feed intake was observed . additionally , the body increment (%) during the experimental term was 35 . 8 ± 5 . 4 % in the inventive group a , 38 . 3 ± 8 . 8 % in the corn oil group b , 47 . 5 ± 11 . 3 % in the linseed oil group c or 40 . 2 ± 5 . 9 % in the fish oil group d . compared with the other groups , the linseed oil group c was at a larger body weight increment , and on weeks 6 and 7 , the body weight increment in the inventive group a was at a significantly smaller value compared with that in the linseed oil group c ( p & lt ; 0 . 05 ). table 4 shows the body weight and organ fat weight during autopsy . the organ fat weight in the inventive group a was at a value smaller by 30 % and 38 % than those in the corn oil group b and the linseed oil group c , respectively , which was significantly different ( p & lt ; 0 . 01 , p & lt ; 0 . 001 ). although no significant difference was detected , additionally , the ratio of the organ fat weight to the body weight in the inventive group a was likely to be small ( p = 0 . 13 ) compared with the fish oil group d which is said to reduce body fat thus , excellent effects of the inventive product could be confirmed . from c57bl / 6j mice of age 7 weeks were resected left and right ovaries . the resulting mice were divided in 3 groups , which were individually fed ad libitum with mf feed supplemented with 1 . 2 % safflower oil ( control group ), mf feed containing 0 . 67 % safflower oil and the conjugated linoleic acid glyceride prepared by the same method as in example 2 ( tg - cla ) at 0 . 53 % ( 0 . 53 % tg - cla group ), and mf feed supplemented with 1 . 2 % tg - cla ( 1 . 2 % tg - cla group ). as shown in table 5 , the fatty acid composition of the tg - cla used was mainly occupied with cis - 9 , trans - 11 / trans - 9 , cis - 11 , 18 : 2 and trans - 10 , cis - 12 , 18 : 2 , and was at a triglyceride content of 80 % or more . after 8 - week feeding and 4 - hour fasting , blood was taken from the hearts of the 8 mice of each group under ether anesthesia , to assay blood triglyceride , by using a commercially available kit ( triglyceride test wako ). the results are shown in table 6 . herein , blood neutral fat was at a significantly small value in the 1 . 2 % tg - cla group . as shown in table 6 , it was indicated that the substitution of a part of lipid in diets with conjugated linoleic acid glyceride could allow the effect of reducing blood neutral fat to be exerted sufficiently . this indicates that hyperlipidemia caused by menopausal metabolic abnormalities can effectively be reduced by using conjugated linoleic acid glyceride . after preliminary one - week feeding of male c57bl / ksj , db / db mice of age 7 weeks , the mice were divided in 3 groups , for feeding of the same feeds as in example 9 ad libitum . blood was drawn out from orbit , prior to the dosing and on weeks 2 , 4 , 6 after the dosing , to assay blood neutral fat the results are shown in table 7 . compared with the control group , further , blood triglyceride was at significantly small values in the test groups . as shown in table 7 , it was indicated like example 9 that the substitution of a part of lipid in diets with conjugated linoleic acid glyceride could allow the effect of reducing blood neutral fat to be exerted sufficiently . this indicates that hyperlipidemia caused by type ii diabetes mellitus can be reduced effectively by using conjugated linoleic acid glyceride . using the conjugated linoleic acid - containing glycerides of examples 2 and 4 and a commercially available conjugated linoleic acid ( active linol ; manufactured by rinoru oil mills , co ., ltd . ), 10 panelists tested the taste at sensory test . consequently , it was found that the glyceride derivatives of the invention had no bad taste derived from fatty acid and that the glyceride derivatives were products with almost no taste and no odor ( table 8 ). additionally , the sensory test was performed by 10 persons , and the mean score is shown . the scoring standards are as follows : no taste with 0 ; slight bitterness with 1 ; some bitterness with 2 ; fair bitterness with 3 ; and extreme bitterness with 4 . according to the following prescription , a capsule base was prepared from gelatin , glycerol and water ; then , an oil to be contained was encapsulated and molded with the capsule base , to prepare a soft capsule type dietary or nutritional supplement . prescription : gelatin : 0 . 4275 g glycerol : 0 . 0225 g water 0 . 05 g conjugated linoleic acid glyceride of example 2 : 2 . 0 g according to the following prescription , various ingredients were mixed together for tableting , to prepare a tablet type dietary or nutritional supplement . prescription : lactose : 10 g conjugated fatty acid glyceride - containing oil 250 mg of example 2 : calcium pantothenate : 10 mg vitamin b2 : 4 mg dk ester f - 20 w ( manufactured by dai - ichi kogyo 400 mg seiyaku , co ., ltd . ): finely prepared cellulose : 6 g dextrin : 8 g according to the following prescription , various ingredients were mixed together for tableting , to prepare a tablet type dietary or nutritional supplement . consequently , the resulting tablet type supplement had great flavor . prescription : lactose : 10 g conjugated fatty acid glyceride - containing oil 250 mg of example 7 : calcium pantothenate : 10 mg vitamin b2 : 4 mg dk ester f - 20 w ( manufactured by dai - ichi kogyo 400 mg seiyaku , co ., ltd . ): finely prepared cellulose : 6 g dextrin : 8 g
a conjugated fatty acid glyceride , which is formed by converting conjugated fatty acids having conjugated double bond in the molecule into glycerol esters , to more effectively exert the inherent physiological effects of the conjugated fatty acids and control the bitterness or astringency of the conjugated fatty acids , thereby making the conjugated fatty acids suitable for oral intake . these conjugated glycerides have effects of improving lipid metabolism , treating obesity and treating hypertension .