The type and amount of dietary fat and time of consumption alters hepatic lipogenesis and oxidation: role of PGC1β

Abstract

There is a controversy in the modulation of hepatic lipid metabolism by the type of fatty acid in the diet. Thus, the purpose of the present work was to evaluate the effect of short‐ and long‐term consumption of different type and amount of dietary fat on hepatic lipogenesis and oxidation in rat. Short‐term consumption for seven days showed that fatty acid oxidation was increased by soybean oil (SO) and coconut oil (CO) by increasing CPT1 via PPARα coactivated by PGC1β, and the presence of cholesterol in the SO diet reduced fatty acid oxidation. The lipogenic activity mediated by SREBP‐1 and FAS was higher in the group fed CO + cholesterol and the increase in the amount of SO decreased lipogenic activity mediated by SREBP‐1 and FAS. Long‐term consumption showed that the higher the amount of fat in the diet the higher the inhibition in lipogenic and oxidation gene expression independently of the type of fat. SO with a ω3/ω6 ratio 8.4 produced a higher oxidation and lower lipogenesis than the groups fed butter or chia oil with ω3/ω6 ratio of 3 and 0.2 respectively. Thus fatty acid insaturation and amount of fat modulate hepatic fatty acid oxidation and lipogenesis.Supported by INCMNSZ.