Effect of Dietary Fat Type on .BETA.-Oxidation of Brown Adipose Tissue and Na+ Channel Density of Brain Nerve Membrane in Rats.
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- TAKEUCHI Hiroyuki
- Research Laboratory of The Nisshin Oil Mills, Ltd.
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- MATSUO Tatsuhiro
- Laboratory of Biochemistry of Exercise and Nutrition, Institute of Health and Sports Sciences, University of Tsukuba
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- TOKUYAMA Kumpei
- Laboratory of Biochemistry of Exercise and Nutrition, Institute of Health and Sports Sciences, University of Tsukuba
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- SUZUKI Masashige
- Laboratory of Biochemistry of Exercise and Nutrition, Institute of Health and Sports Sciences, University of Tsukuba
抄録
Effect of dietary fat type on β-oxidation of brown adipose tissue and Na+ channel density of brain nerve membrane was studied in rats. Rats were fed an experimental diet containing lard, high oleic safflower oil, safflower oil or linseed oil for 12 weeks. The activities of carnitine palmitoyltransferase and cytochrome oxidase in brown adipose tissue were significantly lower in rats fed the lard diet than in those fed the high-oleic safflower oil diet, safflower oil diet or linseed oil diet. However, the peroxisomal β-oxidation activity in brown adipose tissue was significantly higher in rats fed the lard diet than in those fed the other diet. The Na+ channel density in brain nerve membrane was not significantly different among the diet groups. These results suggest that intake of the lard diet rich in saturated fatty acids, compared with the vegetable oil diets rich in unsaturated fatty acids decrease mitochondrial β-oxidation in brown adipose tissue, and that the dietary fat type has a differential effect on mitochondrial and peroxisomal β-oxidation in brown adipose tissue.
収録刊行物
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- Ｊｏｕｒｎａｌ ｏｆ Ｎｕｔｒｉｔｉｏｎａｌ Ｓｃｉｅｎｃｅ ａｎｄ Ｖｉｔａｍｉｎｏｌｏｇｙ
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Ｊｏｕｒｎａｌ ｏｆ Ｎｕｔｒｉｔｉｏｎａｌ Ｓｃｉｅｎｃｅ ａｎｄ Ｖｉｔａｍｉｎｏｌｏｇｙ 42 (2), 161-166, 1996
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