Matsuo T, Komuro M, Suzuki M
Division of Nutrition and Biochemistry, Sanyo Women's College, Hatsukaichi, Japan.
J Nutr Sci Vitaminol (Tokyo). 1996 Dec;42(6):595-601. doi: 10.3177/jnsv.42.595.
The effects of dietary fats consisting of different fatty acids on the content of mitochondrial uncoupling protein in the interscapular brown adipose tissue were studied in rats. Sprague-Dawley male rats were meal-fed an isoenergetic diet based on either beef tallow or safflower oil for nine weeks. The gain in body weight during the experimental period did not differ between the two dietary groups. The weight of the brown adipose tissue was similar in the two dietary groups, whereas the weight of the abdominal white adipose tissue was larger in rats fed the beef tallow diet. The content of mitochondrial uncoupling protein in brown adipose tissue was lower in the beef tallow diet group than in the safflower oil diet group without differing mitochondrial mass between the two dietary groups. These results suggest that, in rats, a beef tallow diet reduces the content of uncoupling protein in brown adipose tissue, resulting in lower diet-induced thermogenesis as compared to a safflower oil diet.
在大鼠中研究了由不同脂肪酸组成的膳食脂肪对肩胛间棕色脂肪组织中线粒体解偶联蛋白含量的影响。将斯普拉格-道利雄性大鼠以牛肉脂肪或红花油为基础，喂食等能量饮食九周。在实验期间，两个饮食组的体重增加没有差异。两个饮食组的棕色脂肪组织重量相似，而喂食牛肉脂肪饮食的大鼠腹部白色脂肪组织重量更大。牛肉脂肪饮食组棕色脂肪组织中线粒体解偶联蛋白的含量低于红花油饮食组，而两个饮食组之间的线粒体质量没有差异。这些结果表明，在大鼠中，与红花油饮食相比，牛肉脂肪饮食会降低棕色脂肪组织中解偶联蛋白的含量，导致饮食诱导的产热降低。
