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Effect of different content of saturated, monosaturated and polyunsaturated dietary fat on hepatic lipogenesis and fatty acid oxidation
Author(s) -
Ordaz Guillermo,
Tovar Armando R,
Torres Nimbe
Publication year - 2007
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.21.5.a157-b
Subject(s) - lipogenesis , polyunsaturated fatty acid , chemistry , fatty acid , medicine , oleic acid , endocrinology , food science , lipid metabolism , biochemistry , biology
It is known that the type of dietary fat has an important role in the development of cardiovascular diseases. The aim of the present work was to study the effect of different dietary fats on hepatic transcriptional factors and gene expression of enzymes involved in the lipogenesis as SREBP‐1, SCD‐1, and in the oxidation of fatty acids (FA) as PPAR‐alpha, PGC‐1 beta and CPT‐1. Our results showed that rats fed with butter had an increased serum Tg content and lipogenesis due to an increment in SREBP‐1, FAS and SCD‐1 expression, and decreased FA oxidation mediated by CPT‐1. Animals fed with margarine increased lipogenesis but also FA oxidation. Animals fed coconut oil showed high lipogenesis and low FA oxidation than animals fed corn oil. Animals fed soy or oleic oil showed the lowest serum insulin levels and animals fed margarine with trans‐sterified fat showed no change in lipogenesis and an increase in PPAR‐alpha. These results suggest that saturated fats promote lipogenesis and its target genes, whereas oils with high polyunsaturated fatty acid content do the opposite effect.