Effect of High Fat Diets on Body Mass, Oleylethanolamide Plasma Levels and Oxytocin Expression in Growing Rats

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Title: Effect of High Fat Diets on Body Mass, Oleylethanolamide Plasma Levels and Oxytocin Expression in Growing Rats
Authors: Sospedra, Isabel | Moral, Raquel | Escrich, Raquel | Solanas, Montserrat | Vela, Elena | Escrich, Eduard
Research Group/s: Grupo de Investigación en Alimentación y Nutrición (ALINUT)
Center, Department or Service: Universidad de Alicante. Departamento de Enfermería
Keywords: Body mass index | Lee Index | Oleylethanolamide | Olive oil | Oxytocin
Knowledge Area: Enfermería
Issue Date: Jun-2015
Publisher: Wiley
Citation: Journal of Food Science. 2015, 80(6): H1425-H1431. doi:10.1111/1750-3841.12890
Abstract: Obesity prevalence in developed countries has promoted the need to identify the mechanisms involved in control of feeding and energy balance. We have tested the hypothesis that different fats present in diet composition may contribute in body weight gain and body indexes by regulation of oxytocin gene (oxt) expression in hypothalamus and Oleylethanolamide (OEA) levels in plasma. Sprague–Dawley rats were fed two high fat diets, based on corn (HCO) and extra virgin olive oil (HOO) and results were compared to a low fat diet (LF). LC-MS/MS analysis showed an increasing trend of OEA plasma levels in HOO group, although no significant differences were found. However, body weight gain of LF and HOO were similar and significantly lower than HCO. HCO rats also had higher Lee index than HOO. Rats fed HOO diet showed higher levels of hypothalamic oxt mRNA expression, which could indicate that oxytocin may be modulated by dietary lipids.
Sponsor: This work was supported by grants from the Plan Nacional de I + D + I 2004–2007 & 2008–2011 (AGL2006-07691/ALI & AGL2011-24778); Fundación Patrimonio Comunal Olivarero 2008–2012 (FPCO2008-165.396); Agencia para el Aceite de Oliva del Ministerio de Medio Ambiente y de Medio Rural y Marino 2008–2012 (AAO2008-165.471) and Organización Interprofesional del Aceite de Oliva Español 2009–2013 (OIP2009-165.646).
URI: http://hdl.handle.net/10045/53375
ISSN: 0022-1147 (Print) | 1750-3841 (Online)
DOI: 10.1111/1750-3841.12890
Language: eng
Type: info:eu-repo/semantics/article
Rights: © 2015 Institute of Food Technologists®
Peer Review: si
Publisher version: http://dx.doi.org/10.1111/1750-3841.12890
Appears in Collections:INV - ALINUT - Artículos de Revistas

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