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Effect of dietary fat on individual long‐chain fatty acyl‐CoA esters in rat liver and skeletal muscle
Author(s) -
Ney Denise M.,
Lasekan John B.,
Spennetta Terry,
Grahn Mike,
Shrago Earl
Publication year - 1989
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/bf02535241
Subject(s) - skeletal muscle , weanling , lipidology , clinical chemistry , acyl coa , soybean oil , oleic acid , medicine , chemistry , dietary fat , linoleic acid , endocrinology , fatty acid , biochemistry , biology , enzyme
The effect of dietary fat on the long‐chain acyl‐CoA ester profile of liver and skeletal muscle was investigated by feeding weanling rats 12%‐fat diets composed of high‐linoleic safflower oil (73% 18∶2n−6), high‐oleic safflower oil (70% 18∶1n−9) or olive oil (70% 18∶1n−9) for six and ten weeks. Approximately 50% of both hepatic and skeletal muscle acyl‐CoA esters comprised linoleoyl‐CoA or oleoyl‐CoA with high‐linoleic or oleic feeding, respectively. Total hepatic acyl‐CoA ester concentration was 40% higher (p<0.05) in rats fed 12% fat compared with controls fed a 4%‐fat diet. These data demonstrate that the long‐chain acyl‐CoA ester profile of liver and skeletal muscle reflects the dietary fatty acid profile.