Effects of Lipid Oxidation Products Found in Used Restaurant Fryer Oils on Adipocyte Differentiation and Lipid Metabolism

Abstract

Incidence of chronic disease such as obesity, metabolic syndrome and diabetes are rapidly increasing globally, and disproportionately in Western countries. A common theme in the initiation and progression of many chronic diseases, is the exacerbating role of metabolic deregulation associated with observed in obesity and metabolic syndrome. Here, metabolic deregulation and inflammation driven by adipose tissue is a notable culprit. It is suspected that endogenous oxidation of stored and membrane lipids produce lipid oxidation products (LOPs) that alter cellular function and signaling. However, what is neglected is in Western countries, that large amount of LOPs, produced exogenously by Western cooking practoces (e.g., deep frying, microwave cooking), are consumed in large quantities and subsequently stored in adipose. The effects of these LOPs on adipose biology is has not been not well studied. In this study, we examined the effects of a number of LOPs, including 2,4‐decadienal (24DD), found in locally‐sourced used restaurant fryer oil on adipocyte differentiation and lipid metabolism. During induction and subsequent maturation of pre‐adipocytes (3T3‐L1), the cells were cultured in 0, 1, 10, 100, 500 and 1000μM 24DD. Eight days post‐induction, lipid accumulation in mature adipocytes was determined. Lipid accumulation was markedly reduced in cells treated with 100, 500 and 1000μM 24DD, in a dose‐dependent manner. This data suggests that 24DD inhibits adipogenesis. Analysis of changes in gene‐expression are underway to elucidate mechanisms of effect.Support or Funding InformationThe research was supported by the Biomedical & Genomic Research Group Discretionary Fund, University of Wisconsin‐Madison.