Quig D W, Layman D K, Bechtel P J, Hackler L R
J Nutr. 1983 Jun;113(6):1150-6. doi: 10.1093/jn/113.6.1150.
Lipoprotein lipase (LPL) activities of skeletal muscles, heart and adipose tissue were investigated during feeding, prolonged food restriction, and refeeding. The influence of the duration of starvation on adipose tissue LPL activity was to cause it to decrease throughout starvation, whereas heart LPL activity increased during the first 24 hours of fasting and then declined for the remainder of the fast. Starvation of 10-week-old female, lean and obese rats to 80% of initial body weight required 5 and 9 days, respectively. In fed controls, no differences between phenotypes were found for any tissue in the LPL activities expressed per gram tissue. However, obese rats exhibited significantly smaller muscle mass and a resulting 29% lower total skeletal muscle LPL activity. No phenotype differences were detected for tissue LPL activities during starvation or refeeding. During caloric restriction, the LPL activities were reduced in heart (-18%) and adipose (-52%) tissues, but skeletal muscle was unchanged except for the slow-twitch, oxidative soleus muscle, which was increased approximately two-fold. After refeeding to initial body weight, the LPL activity of heart returned to normal, but adipose tissue was dramatically increased (+300%) for both lean and obese Zucker rats. These data suggest that reduced skeletal muscle mass with normal LPL activity per gram tissue may contribute to an increased availability of plasma triglyceride fatty acids to adipose tissue of the genetically obese rat.
在喂食、长期食物限制和重新喂食期间,对骨骼肌、心脏和脂肪组织的脂蛋白脂肪酶(LPL)活性进行了研究。饥饿持续时间对脂肪组织LPL活性的影响是使其在整个饥饿过程中降低,而心脏LPL活性在禁食的最初24小时内增加,然后在禁食的其余时间下降。将10周龄的雌性瘦鼠和肥胖鼠饥饿至初始体重的80%分别需要5天和9天。在喂食的对照组中,按每克组织计算的LPL活性在任何组织的表型之间均未发现差异。然而,肥胖大鼠的肌肉质量明显较小,导致骨骼肌总LPL活性降低29%。在饥饿或重新喂食期间,未检测到组织LPL活性的表型差异。在热量限制期间,心脏(-18%)和脂肪(-52%)组织中的LPL活性降低,但骨骼肌未发生变化,除了慢肌纤维、氧化型比目鱼肌增加了约两倍。重新喂食至初始体重后,心脏的LPL活性恢复正常,但瘦型和肥胖型 Zucker 大鼠的脂肪组织均显著增加(+300%)。这些数据表明,每克组织LPL活性正常但骨骼肌质量减少可能导致遗传肥胖大鼠脂肪组织中血浆甘油三酯脂肪酸的可用性增加。