Beef tallow diet decreases β-Adrenergic receptor binding and lipolytic activities in different adipose tissues of rat

Matsuo, Tatsuhiro; Sumida, Hiroshi; Suzuki, Masashige

doi:10.1016/0026-0495(95)90028-4

Cited by 35 publications

(20 citation statements)

References 22 publications

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“…It is interesting in this context that insulin sensitizers such as bezafibrate (Matsui et al, 1997) are known also to increase the unsaturation of membrane lipids, and part of their beneficial action may be a membrane-lipid-mediated effect on the insulin receptor. Dietary treatment emphasizing saturated fat intake is reported to decrease b-adrenergic receptor affinity (Matsuo, Sumida & Suzuki, 1995), an observation consistent with decreased metabolic rate. There is also evidence now emerging that diets high in saturated fats act to increase neuronal activity in brain hypothalamic areas associated with feeding and suppress activity in areas associated with satiety and increased energy expenditure (Wang, Storlien & Huang, 1999).…”

Section: Dietary Fats Membranes and Diseasementioning

confidence: 91%

Dietary fats and membrane function: implications for metabolism and disease

et al. 2005

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Lipids play varied and critical roles in metabolism, with function dramatically modulated by the individual fatty acid moities in complex lipid entities. In particular, the fatty acid composition of membrane lipids greatly influences membrane function. Here we consider the role of dietary fatty acid profile on membrane composition and, in turn, its impact on prevalent disease clusters of the metabolic syndrome and mental illness. Applying the classical physiological conformer-regulator paradigm to quantify the influence of dietary fats on membrane lipid composition (i.e. where the membrane variable is plotted against the same variable in the environment--in this case dietary fats), membrane lipid composition appears as a predominantly regulated parameter. Membranes remain relatively constant in their saturated (SFA) and monounsaturated (MUFA) fatty acid levels over a wide range of dietary variation for these fatty acids. Membrane composition was found to be more responsive to n-6 and n-3 polyunsaturated fatty acid (PUFA) levels in the diet and most sensitive to n-3 PUFA and to the n-3/n-6 ratio. These differential responses are probably due to the fact that both n-6 and n-3 PUFA classes cannot be synthesised de novo by higher animals. Diet-induced modifications in membrane lipid composition are associated with changes in the rates of membrane-linked cellular processes that are major contributors to energy metabolism. For example, in the intrinsic activity of fundamental processes such as the Na+/K+ pump and proton pump-leak cycle. Equally, dietary lipid profile impacts substantially on diseases of the metabolic syndrome with evidence accruing for changes in metabolic rate and neuropeptide regulation (thus influencing both sides of the energy balance equation), in second messenger generation and in gene expression influencing a range of glucose and lipid handling pathways. Finally, there is a growing literature relating changes in dietary fatty acid profile to many aspects of mental health. The understanding of dietary lipid profile and its influence on membrane function in relation to metabolic dysregulation has exciting potential for the prevention and treatment of a range of prevalent disease states.

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Section: Dietary Fats Membranes and Diseasementioning

confidence: 91%

Dietary fats and membrane function: implications for metabolism and disease

et al. 2005

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“…Although MTG utilization was known to be accelerated by suppressing lipolysis in the adipose tissues, it has not clear whether specific FAs were easily oxidized and mobilized during moderate-intensity prolonged exercise. We and our colleagues revealed the mechanism that fat oxidation and energy expenditure were lower in rats fed the HFD rich in long-chain saturated FAs than those fed the high fat diet rich in long-chain unsaturated FAs in detail [30][31][32][33][34][35][36][37][38][39][40][41][42] , but it has not obvious whether long-chain unsaturated FAs were easily and greatly oxidized for energy substrates during exercises. In the present study, we investigated the time-variation of tissues-FA percentages (palmitic, stearic, oleic, linoleic, and linolenic acids) during the swimming exercise in rats.…”

Section: Discussionmentioning

confidence: 97%

Prolonged Swimming Exercise Does Not Affect Contents and Fatty Acids Composition of Rat Muscle Triacylglycerol

Ochiai

Matsuo

2009

J. Oleo Sci.

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The present study investigated whether or not muscle triacylglycerol (MTG) contributed as a main energy source and MTG level and utilized fatty acid (FA) composition decreased during a 4-hour swimming exercise in rats fed a normal diet or a high-fat diet (HFD). Sixty male Wistar rats aged 5 weeks were fed a normal diet (CE-2, n = 25, experiment A) or HFD (n = 35, experiment B) for 22 days. On the final day, rats in both experiments were killed either without exercise or 1, 2, 3, or 4 hours after beginning the swimming exercise. MTG accumulation was higher in rats fed the HFD than those fed the CE-2 in both slow-and fast-typed muscles. Serum concentrations of free fatty acids (FFA) and glucose were increased and muscle glycogen contents were decreased with the continuance of swimming exercise, especially in rats fed the CE-2. The prolonged swimming did not influence MTG contents and FA compositions of MTG in either the experiment. These results might indicate that specific FA of MTG was not oxidized and MTG did not contribute as a main energy source during the prolonged swimming exercise in rats; instead, serum FFA, glucose, and muscle glycogen were mainly used.

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“…Unsaturated fatty acids are, in general, more readily oxid ized than SFA of similar chain length while chain length tends to be inversely asso ci ated to the oxid a tion rate (DeLany et al , 2000). SFA has been shown to reduce lipoly tic activ ity in adipo cytes due to its impact on membrane fluid ity thus limit ing the ability to utilize stored fat (Awad and Chattopadhyay, 1986;Matsuo et al , 1995). Characteristics of fatty acid satur a tion also play a role in determ in ing the differ ences in oxid a tion rates, includ ing polar ity, whereas poly un sat ur ated fats are more readily hydro lyzed (Perona et al , 2000), with possible influ ences on expres sion of genes which encode for lipogenic enzymes, lipid oxid a tion proteins, fatty acid trans port, and adipokines (Kersten, 2002;Khan and Vanden Heuvel, 2003;Sampath and Ntambi, 2005).…”

Section: Type Of Fat: Biolo Gical Mech An Isms For Effects On Energy mentioning

confidence: 98%