The Lowering Effect of Dietary Glucose Versus Starch on Fat Digestibility in Rats is Dependent on the Type of Fat in the Diet

The aim of the study was to determine whether the type of dietary fat influences the effect of dietary glucose on lipid digestibility. Earlier work had shown that glucose, when compared with starch, reduced fat digestibility in rats fed rations containing animal fat as fat source. Male rats (n = 6/group) were fed for two weeks on purified diets containing either 62% (w/w) starch or glucose and either 8% (w/w) palm oil, coconut fat, soybean oil or medium-chain triglycerides (MCT) as the main source of fat. The diets had no differential effect on growth. Glucose significantly depressed apparent lipid digestibility in rats fed the diets containing either palm oil or coconut fat, but not in rats given the diets containing either soybean oil or MCT. Thus, the inhibitory effect of glucose on lipid digestibility in rats is dependent on the dietary lipid source. This observation may contribute to understanding the mechanism by which dietary glucose inhibits fat digestion.

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A mixture of fish oil and soybean oil as a dietary lipid source prevents precocity and promotes growth in juvenileMacrobrachium nipponense(De Haan)

Aquaculture Research ◽

10.1111/are.12088 ◽

2012 ◽

Vol 45 (9) ◽

pp. 1567-1572 ◽

Cited By ~ 15

Author(s):

Zhili Ding ◽

Liqiao Chen ◽

Zhenyu Du ◽

Haibo Jiang ◽

Shengming Sun ◽

...

Keyword(s):

Fish Oil ◽

Soybean Oil ◽

Dietary Lipid ◽

Lipid Source ◽

Dietary Lipid Source

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Modifications induced by dietary lipid source in adipose tissue phospholipid fatty acids and their consequences in lipid mobilization

British Journal Of Nutrition ◽

10.1017/s000711459900152x ◽

1999 ◽

Vol 82 (4) ◽

pp. 319-327 ◽

Cited By ~ 15

Author(s):

María P. Portillo ◽

Ana I. Tueros ◽

Javier S. Perona ◽

Valentina Ruiz-Gutiérrez ◽

Isabel Torres ◽

...

Keyword(s):

Fatty Acids ◽

Adipose Tissue ◽

Fatty Acid ◽

Palm Oil ◽

Beef Tallow ◽

Dietary Lipid ◽

Lipid Mobilization ◽

Lipid Source ◽

Dietary Lipid Source ◽

Tissue Phospholipid

The aim of the present work was to assess the influence of dietary lipid source on fatty acid phospholipid profiles and on lipid mobilization. Forty male Wistar rats were divided into four groups and fed on high-fat diets which provided olive oil, sunflower oil, palm oil or beef tallow. All rats received the same amount of energy to avoid hyperphagia and differences in energy intake among groups. Phospholipid fatty acids were determined by GC. Lipolysis was stimulated in subcutaneous and perirenal isolated adipocytes by several lipolytic agents, and assessed by the determination of released glycerol. After 4 weeks of feeding, differences in body and adipose tissue weights were not observed. Dietary regimens caused great changes in adipose tissue phospholipid composition: rats fed on palm oil and beef tallow had higher concentrations of saturated fatty acids and animals fed on olive oil or sunflower oil had greater amounts of oleic and linoleic acids, respectively. These modifications did not lead to important changes in adipocyte lipolysis. Significant differences were only observed between palm-oil- and beef-tallow-fed groups when lipolysis was stimulated by isoproterenol in subcutaneous adipocytes. The fact that our feeding protocol did not induce differences in fat accumulation among groups avoids misinterpretations due to adiposity changes. The differences observed between both saturated-fat-fed groups, therefore, should only be attributable to dietary lipids. Despite this effect, the data from this work indicate that some diet-induced changes in adipose tissue fatty acid composition may have little effect on overall function.

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Utilization of grape seed oil as a dietary lipid source in rainbow trout (Oncorhynchus mykiss) diets

Journal of Applied Aquaculture ◽

10.1080/10454438.2020.1722305 ◽

2020 ◽

pp. 1-24

Author(s):

Abbas Zamani ◽

Maryam Khajavi ◽

Aboozar Moafi ◽

Enric Gisbert

Keyword(s):

Rainbow Trout ◽

Oncorhynchus Mykiss ◽

Seed Oil ◽

Grape Seed ◽

Dietary Lipid ◽

Rainbow Trout Oncorhynchus Mykiss ◽

Lipid Source ◽

Dietary Lipid Source ◽

Grape Seed Oil

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Effect of dietary lipid source on the growth, tissue composition and hematological parameters of largemouth bass (Micropterus salmoides)

Aquaculture ◽

10.1016/j.aquaculture.2005.11.043 ◽

2006 ◽

Vol 255 (1-4) ◽

pp. 210-222 ◽

Cited By ~ 70

Author(s):

Bobban Subhadra ◽

Rebecca Lochmann ◽

Steven Rawles ◽

Ruguang Chen

Keyword(s):

Largemouth Bass ◽

Micropterus Salmoides ◽

Hematological Parameters ◽

Dietary Lipid ◽

Tissue Composition ◽

Lipid Source ◽

Dietary Lipid Source

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Effects of grain processing and dietary lipid source on performance, carcass characteristics, plasma fatty acids, and sensory properties of steaks from finishing cattle1,2

Journal of Animal Science ◽

10.2527/jas.2007-0011 ◽

2008 ◽

Vol 86 (1) ◽

pp. 167-172 ◽

Cited By ~ 26

Author(s):

H. J. LaBrune ◽

C. D. Reinhardt ◽

M. E. Dikeman ◽

J. S. Drouillard

Keyword(s):

Fatty Acids ◽

Carcass Characteristics ◽

Dietary Lipid ◽

Sensory Properties ◽

Plasma Fatty Acids ◽

Grain Processing ◽

Lipid Source ◽

Dietary Lipid Source

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Dietary carbohydrate and lipid sources affect differently the oxidative status of European sea bass (Dicentrarchus labrax) juveniles

British Journal Of Nutrition ◽

10.1017/s0007114515003360 ◽

2015 ◽

Vol 114 (10) ◽

pp. 1584-1593 ◽

Cited By ~ 27

Author(s):

Carolina Castro ◽

Amalia Peréz-Jiménez ◽

Filipe Coutinho ◽

Patricia Díaz-Rosales ◽

Cláudia Alexandra dos Reis Serra ◽

...

Keyword(s):

Oxidative Stress ◽

Dicentrarchus Labrax ◽

Sea Bass ◽

Dietary Lipid ◽

Oxidative Status ◽

Fish Diet ◽

Dietary Carbohydrate ◽

European Sea Bass ◽

Lipid Source ◽

Dietary Lipid Source

AbstractThis study aimed to evaluate the effects of dietary lipid source and carbohydrate content on the oxidative status of European sea bass (Dicentrarchus labrax) juveniles. For that purpose, four diets were formulated with fish oil (FO) and vegetable oils (VO) as the lipid source and with 20 or 0 % gelatinised starch as the carbohydrate source, in a 2×2 factorial design. Liver and intestine antioxidant enzyme activities (catalase (CAT), superoxide dismutase (SOD), glutathione peroxidase (GPX), glutathione reductase (GR), glucose-6-phosphate dehydrogenase (G6PD)), hepatic and intestinal lipid peroxidation (LPO), as well as hepatic oxidative stress index (OSI), were measured in fish fed the experimental diets for 73 d (n9 fish/diet). Carbohydrate-rich diets promoted a decrease in hepatic LPO and OSI, whereas the lipid source induced no changes. Inversely, dietary lipid source, but not dietary carbohydrate concentration, affected LPO in the intestine. Lower intestinal LPO was observed in VO groups. Enzymes responsive to dietary treatments were GR, G6PD and CAT in the liver and GR and GPX in the intestine. Dietary carbohydrate induced GR and G6PD activities and depressed CAT activity in the liver. GPX and GR activities were increased in the intestine of fish fed VO diets. Overall, effects of diet composition on oxidative status were tissue-related: the liver and intestine were strongly responsive to dietary carbohydrates and lipid sources, respectively. Furthermore, different metabolic routes were more active to deal with the oxidative stress in the two organs studied.

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