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标题：Effect of Dietary Fat Type on β-Oxidation of Brown Adipose Tissue and Na+ Channel Density of Brain Nerve Membrane in Rats
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作者：Hiroyuki TAKEUCHI ; Tatsuhiro MATSUO ; Kumpei TOKUYAMA 等
期刊名称：Journal of Nutritional Science and Vitaminology
印刷版ISSN：0301-4800
电子版ISSN：1881-7742
出版年度：1996
卷号：42
期号：2
页码：161-166
DOI：10.3177/jnsv.42.161
出版社：Center for Academic Publications Japan
摘要：Effect of dietary fat type on β-oxidation of brown adipose tissue and Na⁺ channel density of brain nerve membrane was studied in rats. Rats were fed an experimental diet containing lard, high oleic safflower oil, safflower oil or linseed oil for 12 weeks. The activities of carnitine palmitoyltransferase and cytochrome oxidase in brown adipose tissue were significantly lower in rats fed the lard diet than in those fed the high-oleic safflower oil diet, safflower oil diet or linseed oil diet. However, the peroxisomal β-oxidation activity in brown adipose tissue was significantly higher in rats fed the lard diet than in those fed the other diet. The Na⁺ channel density in brain nerve membrane was not significantly different among the diet groups. These results suggest that intake of the lard diet rich in saturated fatty acids, compared with the vegetable oil diets rich in unsaturated fatty acids decrease mitochondrial β-oxidation in brown adipose tissue, and that the dietary fat type has a differential effect on mitochondrial and peroxisomal β-oxidation in brown adipose tissue.
关键词：dietary fat;brown adipose tissue;mitochondria;peroxisome;β-oxidation;Na+ channel;brain nerve membrane;fatty acid, rats