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Long-chain acyl-CoA levels in liver from rats fed high-fat diets: Is it of significance for an increased peroxisomal β-oxidation?

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Lipids

Abstract

The levels of long-chain acyl-CoA in the livers of rats given diets containing various amounts of dietary oils were investigated. Increasing the amount of soybean oil in the diet from 5% to 25% (w/w) led to a 40% increase in long-chain acyl-CoA. With partially hydrogenated marine oil, a sigmoidal doseresponse curve was obtained, giving a 60% increase when 20% or more of this oil was in the diet.

All high-fat diets tested resulted in higher levels of long-chain acyl-CoA than the low-fat control containing soybean oil. The increase was most prominent with partially hydrogenated marine and rapeseed oils.

With diets containing partially hydrogenated marine oil, the ratio of long-chain acyl-CoA to acid-soluble CoA was increased after 3 days, but decreased after 3 weeks, to a value similar to that observed in animals fed soybean oil because of an extensive increase in acid-soluble CoA.

Increased levels of long-chain acyl-CoA were also observed after clofibrate was administered, but the increase was less prominent than observed with high-fat diets.

When comparing the levels of long-chain acyl-CoA observed after 3 days on different diets with the peroxisomal β-oxidation activity previously determined after 3 weeks on the corresponding diets, a straight line was obtained. These results are discussed in relation to the possibility that long-chain acyl-CoA induces peroxisomal β-oxidation activity.

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Author notes

  1. M. S. Thomassen

    Present address: Norwegian Food Research Institute, P.O. Box 50, N-1432, Aas-NLH, Norway

Authors and Affiliations

  1. Institute for Nutrition Research, University of Oslo, Blindern, Oslo 3, Norway

    A. Nilsson, M. S. Thomassen & E. Christiansen

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  1. A. Nilsson
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  2. M. S. Thomassen
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  3. E. Christiansen
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Nilsson, A., Thomassen, M.S. & Christiansen, E. Long-chain acyl-CoA levels in liver from rats fed high-fat diets: Is it of significance for an increased peroxisomal β-oxidation?. Lipids 19, 187–194 (1984). https://doi.org/10.1007/BF02534796

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  • DOI: https://doi.org/10.1007/BF02534796

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