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Effects of consuming oxidized vegetable oils on tryptophan metabolism
Author(s) -
WANG LEI,
YAO DAN,
CHEN CHI
Publication year - 2013
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.27.1_supplement.1073.2
Subject(s) - tryptophan , catabolism , metabolism , chemistry , food science , soybean oil , metabolomics , insulin resistance , vegetable oil , biochemistry , metabolic pathway , urine , obesity , biology , amino acid , endocrinology , chromatography
Consumption of thermally‐stressed lipids through fried foods has been suggested as a contributing factor in various adverse health conditions, including obesity, insulin resistance and cardiovascular diseases. However, the underlying mechanism of this association is not well understood. In this study, the influences of consuming heated vegetable oils on the metabolic system were examined through the metabolomics‐guided biochemical analysis. Fresh soybean oil‐low fat (FSO) diet (contain 7% fresh oil), or heated soybean oil‐low fat (HSO) diet (contain 7% heated oil) were given to C57/B6 mice for 4 weeks, respectively. Result showed that feeding HSO reduced growth performance compared to FSO. Metabolomic analysis indicated that HSO treatment altered the homeostasis of free amino acids in serum and tissues. Among observed changes induced by HSO, the decrease of tryptophan level in serum was correlated to the increases of tryptophan metabolites in urine, suggesting HSO might induce catabolic metabolism of tryptophan. In addition, the gene expression levels of key enzymes in the tryptophan metabolic pathway were evaluated, and various effects of oxidized vegetable oils on these genes have been observed. All these observations warrant further investigation on the effects of thermally‐stressed oils on tryptophan metabolism.