Effect of High Fat Diets on Body Mass, Oleylethanolamide Plasma Levels and Oxytocin Expression in Growing Rats
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Título: | Effect of High Fat Diets on Body Mass, Oleylethanolamide Plasma Levels and Oxytocin Expression in Growing Rats |
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Autor/es: | Sospedra, Isabel | Moral, Raquel | Escrich, Raquel | Solanas, Montserrat | Vela, Elena | Escrich, Eduard |
Grupo/s de investigación o GITE: | Grupo de Investigación en Alimentación y Nutrición (ALINUT) |
Centro, Departamento o Servicio: | Universidad de Alicante. Departamento de Enfermería |
Palabras clave: | Body mass index | Lee Index | Oleylethanolamide | Olive oil | Oxytocin |
Área/s de conocimiento: | Enfermería |
Fecha de publicación: | jun-2015 |
Editor: | Wiley |
Cita bibliográfica: | Journal of Food Science. 2015, 80(6): H1425-H1431. doi:10.1111/1750-3841.12890 |
Resumen: | 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. |
Patrocinador/es: | 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 |
Idioma: | eng |
Tipo: | info:eu-repo/semantics/article |
Derechos: | © 2015 Institute of Food Technologists® |
Revisión científica: | si |
Versión del editor: | http://dx.doi.org/10.1111/1750-3841.12890 |
Aparece en las colecciones: | INV - ALINUT - Artículos de Revistas INV - PCC-HOI - Artículos de Revistas |
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2015_Sospedra_etal_JFoodSci_final.pdf | Versión final (acceso restringido) | 539,05 kB | Adobe PDF | Abrir Solicitar una copia |
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