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Removal of glutamate from diet suppresses fat oxidation and promotes fatty acid synthesis in rats
Author(s) -
Nakamura Hidehiro,
Kawamata Yasuko,
Kuwahara Tomomi,
Uneyama Hisayuki,
Sakai Ryosei
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.631.16
Subject(s) - lipogenesis , tripalmitin , chemistry , triglyceride , medicine , ingestion , endocrinology , fatty acid , de novo synthesis , fatty acid synthesis , biochemistry , metabolism , biology , cholesterol , enzyme
Glutamate (Glu) is the most abundant amino acid (AA) in foods. Our previous study has shown that removal of Glu from diet increased body fat mass and hepatic triglyceride. This study investigated the underlying mechanism of the fat increase caused by Glu‐free diet. Male SD rats of 3 weeks old were fed fixed amount of diets containing either balanced AA mixture (4% Glu), Glu‐free mixture or low AA mixture (isonitrogenous to the Glu‐free). Fat oxidation was estimated by monitoring 13 CO 2 in the exhaled gas after ingestion of experimental diets containing [1,1,1‐ 13 C 3 ]tripalmitin. De novo lipogenesis was estimated from deuterium incorporation of given D 2 O into hepatic fatty acids. Feeding of Glu‐free diet suppressed the oxidation of dietary tripalmitin but promoted de novo lipogenesis in the liver. The mRNA expression involved in fatty acid synthesis (FAS and Elovl6) was also up‐regulated. Three weeks ingestion of Glu‐free diet resulted in remarkable increase in contents of fatty acids such as palmitate, stearate and oleate in hepatic triglyceride. These findings suggest that dietary Glu has the inhibitory effect on fat accumulation by both enhancement of fat oxidation and suppression of de novo lipogenesis.