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Long‐chain acyl‐CoA levels in liver from rats fed high‐fat diets: Is it of significance for an increased peroxisomal β‐oxidation?
Author(s) -
Nilsson A.,
Thomassen M. S.,
Christiansen E.
Publication year - 1984
Publication title -
lipids
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.601
H-Index - 120
eISSN - 1558-9307
pISSN - 0024-4201
DOI - 10.1007/bf02534796
Subject(s) - peroxisome , lipidology , clinical chemistry , chemistry , acyl coa , medicine , beta oxidation , endocrinology , biochemistry , chain (unit) , food science , biology , metabolism , enzyme , receptor , physics , astronomy
The levels of long‐chain acyl‐CoA in the livers of rats given diets containing various amounts of dietary oils were investigated. Increasing the amount of soybean oil in the diet from 5% to 25% (w/w) led to a 40% increase in long‐chain acyl‐CoA. With partially hydrogenated marine oil, a sigmoidal doseresponse curve was obtained, giving a 60% increase when 20% or more of this oil was in the diet. All high‐fat diets tested resulted in higher levels of long‐chain acyl‐CoA than the low‐fat control containing soybean oil. The increase was most prominent with partially hydrogenated marine and rapeseed oils. With diets containing partially hydrogenated marine oil, the ratio of long‐chain acyl‐CoA to acid‐soluble CoA was increased after 3 days, but decreased after 3 weeks, to a value similar to that observed in animals fed soybean oil because of an extensive increase in acid‐soluble CoA. Increased levels of long‐chain acyl‐CoA were also observed after clofibrate was administered, but the increase was less prominent than observed with high‐fat diets. When comparing the levels of long‐chain acyl‐CoA observed after 3 days on different diets with the peroxisomal β‐oxidation activity previously determined after 3 weeks on the corresponding diets, a straight line was obtained. These results are discussed in relation to the possibility that long‐chain acyl‐CoA induces peroxisomal β‐oxidation activity.