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Effect of the Amount and Type of Fatty Acids in the diet on Fatty Acid and Amino Acid Oxidation
Author(s) -
LopezSalazar Valeria,
Tovar Armando R,
Torres Nimbe
Publication year - 2016
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.30.1_supplement.1163.13
Subject(s) - chemistry , beta oxidation , oleic acid , medicine , fatty acid , endocrinology , lipid oxidation , weight gain , biochemistry , food science , body weight , biology , antioxidant
We have demonstrated that PPARα stimulates fatty acid (FA) oxidation and represses amino acid oxidation. The aim of the present study was to asses whether the amount and type of FA in the diet may regulate FA oxidation in PPARα knockout mice. After 3 month of oil consumption, the final body weight gain was similar in wild type (WT) or knockout (KO) mice. Mice fed 21% soybean oil (SO) had the highest body weight gain and fat content, whereas those fed oleic oil (OO) showed the highest lean body mass and the lowest body fat content. KO mice showed lower serum glucose than WT mice. Interestingly, WT or KO mice fed with SO showed the lowest LDL‐C concentration. KO mice showed lower glucose tolerance than WT mice fed with SO or Coconut oil (CO). KO or WT mice fed with 21% oil showed lower RER (0.9) with respect to mice fed 7%. Liver FA composition was dependent of the type of fat consumed (7 or 21%). Mice fed CO showed higher hepatic lipid depots than those fed SO or OO. Only mice fed 21% OO showed an increase in the mRNA abundance of genes of FA oxidation than those fed 7%. Mice fed 21% SO showed an increase in FA oxidation (CPT‐1) and a decrease in amino acid oxidation (SDH). These results indicate that long term consumption of OO increases lean body mass and FA oxidation, whereas SO significantly decreases LDL‐Cholesterol. Finally, CO significantly increases hepatic lipid droplets. Support or Funding Information CONACYT 2015 (to NT)