Abstract
Objective:In conditions of continuous high-fat (HF) intake, the degree of saturation of the fatty acids (FAs) in the diet might have a crucial role in the onset of obesity and its metabolic complications. In particular, the FA composition of the diet might influence the storage form of lipids inside skeletal muscle. The aim of the present study was to examine whether the FA composition of HF diets differentially affects weight gain and accumulation of myocellular triacylglycerol (TAG) and diacylglycerol (DAG). Furthermore, we examined whether the FA composition of the diet was reflected in the composition of the myocellular lipid intermediates.Design:C57Bl6 mice were fed HF diets (45% energy) mainly containing palm oil (PO), cocoa butter (CB), olive oil (OO) or safflower oil (SO; n=6 per group) for 8 weeks. A low-fat diet (10% energy, PO) was used as control. Body weight was monitored weekly. At the end of the dietary intervention, myocellular TAG and DAG content and profiles were measured.Results:We here show that HF_CB prevented weight gain after 8 weeks of HF feeding. Furthermore, the HF diet rich in SO prevented the accumulation of both myocellular TAG and DAG. Interestingly, the FA composition of DAG and TAG in skeletal muscle was a reflection of the dietary FA composition.Conclusion:Already after a relatively short period, the dietary FA intake relates to the FA composition of the lipid metabolites in the muscle. A diet rich in polyunsaturated FAs seems to prevent myocellular lipid accumulation.
Highlights
Obesity is a serious health problem, predisposing individuals to a range of metabolic complications
The present study examined whether diets varying in fatty acid (FA) composition could differentially affect the rate of body weight gain and the accumulation of fat in skeletal muscle
We show that a high dietary fat intake in the form of SO prevented the accumulation of fat in skeletal muscle
Summary
Obesity is a serious health problem, predisposing individuals to a range of metabolic complications. The degree of saturation of the diet has been suggested to affect the rate of storage of FA intermediates Both in rats and humans, it was shown that unsaturated FAs are oxidized more rapidly than SFAs,[15,16] and SFAs, which are less readily oxidized, accumulate as diacylglycerols (DAGs) and ceramide in vitro,[17] whereas monounsaturated FAs (MUFAs) and PUFAs are efficiently stored as TAGs.[17,18,19] Despite these suggestions that dietary fat quality can affect body weight gain and muscle fat storage, no studies are available that consistently tested the effect of well-controlled experimental HF diets varying in FA composition on myocellular lipid content. We were interested whether, after a short period of change in dietary fat intake, the FA profiles of myocellular TAG and DAG represent the dietary FA composition
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