Effects of α-Linolenic Acid-rich Diacylglycerol Intake on the Oxidation of Dietary Fats in Rats

The effects of ingestion of α-linolenic acid-rich diacylglycerol (ALA-DAG) on the oxidation of dietary fat were investigated. Rats were fed ALA-DAG for 3 wk, deprived of food for 6 h, and then administered lipids containing [1-13C]-tripalmitin. All of the gas expired by the rats was collected at 2-h...

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Published inJournal of Oleo Science Vol. 50; no. 10; pp. 839 - 842
Main Authors WATANABE, Hiroyuki, YAMAGUCHI, Tatsuyuki, ONIZAWA, Kouji, OSAKI, Noriko, HARADA, Ushio, MATSUO, Noboru, TOKIMITSU, Ichiro, SHIMASAKI, Hiroyuki, ITAKURA, Hiroshige
Format Journal Article
LanguageEnglish
Published Japan Oil Chemists' Society 2001
Subjects
diacylglycerol
dietary fats
rat
stable isotope
β-oxidation
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Summary:The effects of ingestion of α-linolenic acid-rich diacylglycerol (ALA-DAG) on the oxidation of dietary fat were investigated. Rats were fed ALA-DAG for 3 wk, deprived of food for 6 h, and then administered lipids containing [1-13C]-tripalmitin. All of the gas expired by the rats was collected at 2-h intervals for 6 h after administering the [1-13C]-tripalmitin. Rats fed triacylglycerol (TAG) for 3 wk were used as controls. The 13C content in the carbon dioxide expired from the ALA-DAG-fed rats was significantly greater (p<0.05) compared to that from the TAG-fed rats until 4-h after [1-13C]-tripalmitin administration. This result indicates that the long-term ingestion of ALA-DAG, as compared to TAG, induces an accelerated oxidation rate of dietary fat in rats.
ISSN:1345-8957
1347-3352
DOI:10.5650/jos.50.839