Naslov
Relationship between dietary fat and mice adipose tissue lipid content and composition

Autori
Čanadi Jurešić, Gordana ; Broznić, Dalibor ; Marinić, Jelena ; Tota, Marin ; Čedomila, Milin

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Book of Abstracts / Helga Medić - : Hrvatsko društvo prehrambenih tehnologa, biotehnologa i nutricionista, 2011, 195-195

ISBN
978-953-99725-3-8

Skup
7th International Congress of Food Technologists, Biotechnologists and Nutritionists

Mjesto i datum
Opatija, Hrvatska, 20.09.2011. - 23.09.2011

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
adipose tissue; lipid; diet; fat

Sažetak
Introduction: Until recently, adipose tissue has been considered to be no more than passive tissue for storage of excess energy. With the discovery of its capacity to secrete hormones, consolidate the idea that it is not just a supplier and store of energy, but a metabolically very active organ. Dietary fatty acids (FAs) influence the quantity and the composition of adipose tissue lipids. The aim of the study was to determine the effects of dietary fat modification on mice adipose tissue lipid content and composition. Methodology Five different diets, as a source of different group of FAs were used for feeding wild type C57/Bl6 male mice aged 8-10 weeks, for three weeks. Beside the standard diet, pumpkin-seed oil (as a source of n-6 and n-9 FAs), olive oil (n-9), fish oil (n-3 and monounsaturated) and lard (n-9 and saturated FAs) enriched diets were used. Total lipids extracted from adipose tissue were consecutively separated by solid-phase extraction. Phospholipid classes were quantified spectrophotometrically after the separation by two-dimensional thin-layer chromatography. FAs were analysed by gas chromatography. Results and Discussion: Enrichment of the diet with different fats provoked specific and mainly significant changes in adipose tissue lipids. The changes in adipose tissue mass, total lipid and phospholipid content, phospholipid composition and fatty acid composition of total lipids and phospholipids, were noticed. In all tested lipid fractions, the changes mainly reflected the type of fat added to the diet. Lard and fish oil enriched diet, provoked statistically most significant changes in most of the tested lipids. Conclusions: Dietary FAs influence the composition of both, stored and structural lipids in adipose tissue, implying to active role of diet in modification of membrane structural lipids and consequently to membrane-linked cellular processes.

Izvorni jezik
Engleski

Znanstvena područja
Temeljne medicinske znanosti, Biotehnologija

POVEZANOST RADA