Effects of Dietary α-Linolenic, Eicosapentaenoic and Docosahexaenoic Acids on Hepatic Lipogenesis and β-Oxidation in Rats
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概要
- 論文の詳細を見る
The effects of dietary α-linolenic, eicosapentaenoic and docosahexaenoic acids on the enzyme activities related to hepatic lipogenesis and β-oxidation were compared under constant polyunsaturated/monounsaturated/saturated fatty acids and n-6/n-3 ratios of dietary fats in rats. Dietary fat containing linoleic acid as the sole polyunsaturated fatty acid (PUFA) was also given as a control. The concentration of serum triglyceride and phospholipid in the three n-3 PUFA groups was lower than in the linoleic acid group. The hepatic triglyceride concentration was lower and the phospholipid concentration was higher in the three n-3 PUFA groups than in the linoleic acid group. Cytosolic fatty acid synthase (FAS) activity was lower in the n-3 PUFA groups than in the linoleic acid group, the reduction being more predomonant in the eicosapentaenoic acid and docosahexaenoic acid groups than in the α-linolenic acid group. The cytosolic activities of the NADPH-generating enzymes, glucose-6-phosphate dehydrogenase (G6PDH) and the malic enzyme, were lower in the three n-3 PUFA groups. The activity of carnitine palmitoyltransferase (CPT) in mitochondria was higher only in the eicosapentaenoic acid group than in the other groups. The activity of Mg^<2+>-dependent phosphatidate phosphohydrolase (PAP) in microsomes and cytosol was lower in the eicosapentaenoic and docosahexaenoic acid groups than in the linoleic acid group, while there was no effect of dietary fats on the activities of diacylglycerol acyltransferase (DGAT) and glycerol-3-phosphate acyltransferase (G3PAT) in microsomes. The CTP : phosphocholine cytidylytransferase (CT) activity in the homogenate was lower in the n-3 PUFA groups, the reduction being more prominent in the eicosapentaenoic and docosahexaenoic acid groups than in the α-linolenic acid group. The choline kinase (CK) activity in cytosol was lower in the eicosapentaenoic acid group than in the linoleic acid group. These results showed that dierary α-linolenic, eicosapentaenoic and docosahexaenoic acids differently influenced hepatic lipogenesis and the partition of fatty acid into oxidation or glycerolipid synthesis.
- 社団法人日本農芸化学会の論文
- 1998-04-23
著者
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IKEDA Ikuo
Laboratory of Food and Biomolecular Science, Graduate School of Agricultural Science, Tohoku Univers
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IMAIZUMI Katsumi
Laboratory of Nutrition Chemistry, Faculty of Agriculture, Graduate School of Kyushu University
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Yanagita Teruyoshi
佐賀大学 食糧科学
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Yanagita Teruyoshi
Laboratory Of Nutrition Biochemistry Faculty Of Agriculture Saga University
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Imaizumi Katsumi
Lab. Of Nutrition Chemistry Div. Of Bioresource And Bioenvironmental Sciences Graduate School Kyushu
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Imaizumi Katsumi
Lab. Of Nutrition Chemistry Fac. Of Agriculture Graduate School Of Kyushu Univ.
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Imaizumi Katsumi
Laboratory Of Nutrition Chemistry Faculty Of Bioresources And Bioenvironmental Sciences Graduate Sch
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Jae-Young CHA
Department of Applied Biological Sciences, Saga University
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YANAGITA Teruyoshi
Department of Applied Biological Sciences, Saga University
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NAKATANI Noriaki
Laboratory of Nutrition Chemistry, Faculty of Agriculture, Kyushu University
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OOGAMI Kazuhiro
Department of Applied Biological Sciences, Saga University
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YAZAWA Kazunage
Sagami Chemical Research Center
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Ikeda Ikuo
Graduate School Of Agricultural Sci. Tohoku Univ.
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Ikeda Ichiro
Department Of Food Science And Technology Faculty Of Agriculture Kyushu University
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Yazawa K
Shinshu Univ. School Of Medicine Matsumoto Jpn
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Ikeda Ikuo
Laboratory Of Nutrition Chemistry Kyushu University School Of Agriculture
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Ikeda Ikuo
Division Of Applied Biological Chemistry Department Of Bioscience And Biotechnology Faculty Of Agric
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Yanagita Teruyoshi
Dep. Of Applied Biochemistry And Food Sci. Saga Univ.
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Yanagita Teruyoshi
Department Of Agricultural Chemistry Faculty Of Agriculture Saga University
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Yanagita Teruyoshi
Wakamoto Pharmaceutical Co.
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Yanagita Teruyoshi
Faculty Of Agriculture Saga University
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Imaizumi Katsumi
Laboratory Of Nutrition Chemistry Department Of Bioscience And Biotechnology Faculty Of Agriculture
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Ikeda Ikuo
東北大学 農学研究科生体分子機能学
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Jae-young Cha
Department Of Applied Biological Sciences Saga University
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Ikeda Ikuo
Laboratory Of Food And Biomolecular Science Department Of Food Function And Health Graduate School O
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Oogami Kazuhiro
Department Of Applied Biological Sciences Saga University
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CHA Jae-Young
Department of Applied Biological Sciences, Saga University
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Imaizumi K
Laboratory Of Nutrition Chemistry Faculty Of Agriculture Graduate School Of Kyushu University
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Nakatani Noriaki
Laboratory Of Nutrition Chemistry Faculty Of Agriculture Kyushu University
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Nakatani Noriaki
Laboratory For Molecular Psychiatry Brain Science Institute Riken
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Ikeda Ikuo
Laboratory Of Food And Biomolecular Science Department Of Food Function And Health Division Of Biosc
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