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ABSTRACTConsumption of dietary fat is known to influence metabolic rate and metabolic pathways. Dietary intake of unoxidized polyunsaturated fatty acids was shown to lead to an increased metabolic rate. Identification of the underlying mechanism revealed that modifications of the energy metabolism are associated with modifications of membrane lipid composition leading to the membrane pacemaker theory of metabolism. Mitochondrial membranes were shown to adapt their lipids to the dietary fat composition. Dietary fat is commonly prepared by applying heat treatment to increase palatability. Heat treatment of food lipids result in the formation of oxidized lipids. Intake of oxidized lipids might affect energy metabolism in a different way than their corresponding unoxidized lipids. However, scientific literature of the effects of individual oxidized lipids found in heat-treated dietary fats on the energy metabolism relevant for metabolic syndrome, diabetes and obesity research is scarce. This review comprises current knowledge of the impact of unoxidized and oxidized lipids on the energy metabolism.
ORIGINS OF DIETARY OXIDIZED LIPIDSLipids are macronutrients which predominantly serve as constituents of all membranes, provide energy, and are involved in cellular signaling. The most abundant dietary lipids are Triacylglycerols (TAGs), comprising approximately 80-95% of all dietary lipids.1 Other main dietary lipids are phospholipids and sterols. One of the most prominent representatives of sterols is cholesterol. Besides playing a key role in the physical characteristics of membranes, cholesterol is the precursor for steroid hormones and bile acids. Cholesterol is a monounsaturated lipid, which makes it prone to oxidation comparable to other mono-and poly-unsaturated fatty acyl chains in TAGs and phospholipids. The susceptibility of fatty acids to oxidation strongly depends on the degree of unsaturation. A high number of double bonds decreases the energy required for detachment of the bis-allylic hydrogen. While abstraction of the allylic hydrogen atom in oleic acid requires 322 kJ/mol, it only needs 171 kJ/mol in linoleic acid.2 Once lipid oxidation is initiated, lipid radicals are rearranged to form conjugated diene radicals, which, in the presence of molecular oxygen, form peroxy radicals. By generating hydroperoxy lipids, autoxidation propagates. Fatty acid hydroperoxides can be further decomposed to volatile short-chain aldehydes, ketones or alcohols via scission of the carbon chain. Degradation of fatty acid hydroperoxides without scission of the carbon chain leads to the formation of triacylglycerides with keto, epoxy, hydroxyl and aldehyde groups, the so called oxidized monomers. Fatty acid hydroperoxides can also undergo condensation reactions resulting in the production of oxidized dimers and oligomers. Due to cyclization reactions and isomerizations cyclic fatty acid monomers and trans fatty acids could be identified as degradation products of fatty acid hydroperoxides. For cholesterol hy...