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The influence of diet and diabetes on stearoyl Coenzyme A desaturase (EC 1.14.99.5) activity and fatty acid composition in rat tissues

Published online by Cambridge University Press:  08 December 2008

Nancy A. Worcester ,
K. R. Bruckdorfer ,
T. Hallinan ,
A. J. Wilkins ,
Jane A. Mann  and
J. Yudkin
Nancy A. Worcester
Affiliation:
Department of Biochemistry and Chemïstry, Royal Free Hospital School of Medicine, 8 Hunter Street, LondonWC1N 1BP
K. R. Bruckdorfer
Affiliation:
Department of Biochemistry and Chemïstry, Royal Free Hospital School of Medicine, 8 Hunter Street, LondonWC1N 1BP
T. Hallinan
Affiliation:
Department of Biochemistry and Chemïstry, Royal Free Hospital School of Medicine, 8 Hunter Street, LondonWC1N 1BP
A. J. Wilkins
Affiliation:
Department of Biochemistry and Chemïstry, Royal Free Hospital School of Medicine, 8 Hunter Street, LondonWC1N 1BP
Jane A. Mann
Affiliation:
Department of Biochemistry and Chemïstry, Royal Free Hospital School of Medicine, 8 Hunter Street, LondonWC1N 1BP
J. Yudkin
Affiliation:
Queen Elizabeth College, Campden Hill Road, LondonW8 7AH
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Abstract

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1. Rats were given low-fat diets for 3 d in which the carbohydrate source was starch. The livers of animals given the fructose or sucrose had increased hepatic activities of the fatty acid synthetase and stearoyl CoA desaturase (EC 1.14.99.5) enzyme complexes: in those given fructose there was a lower activity of the enzymes in adipose tissue.

2. Similar results were obtained in rats given fructose diets for 30 d, but in animals which had previously been made diabetic with streptozotocin, the activities were lower. The dietary treatment made little difference to the fatty acid profiles of the tissue lipids. The diabetic condition on the other hand produced considerable changes in fatty acid profile.

3. With diets containing approximately 200 g fat/kg in the form of butter or of polyunsaturated margarine, the tissue lipids from rats given sucrose had less linoleic acid than those from rats given starch. In addition, there was the expected difference between the rats given butter or margarine. The results are discussed in relation to the current literature.

Type
Papers of direct relevance to Clinical and Human Nutrition
Information
British Journal of Nutrition , Volume 41 , Issue 2 , March 1979 , pp. 239 - 252
Copyright
Copyright © The Nutrition Society 1979

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