scholarly journals Dietary fatty acids promote sleep through a taste-independent mechanism

2019 ◽  
Author(s):  
Estelle Laure Sah Pamboro ◽  
Elizabeth B. Brown ◽  
Alex C. Keene
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Hexanoic Acid ◽  
Dietary Lipids ◽  
Dietary Fatty Acids ◽  
Dietary Fats ◽  
Taste Perception ◽  
Yeast Fermentation ◽  
Sleep Regulation ◽  
Neural Basis

AbstractConsumption of foods that are high in fat contributes to obesity and metabolism-related disorders that are increasing in prevalence and present an enormous health burden throughout the world. Dietary lipids are comprised of triglycerides and fatty acids, and the highly palatable taste of dietary fatty acids promotes food consumption, activates reward centers in mammals, and underlies hedonic feeding. Despite a central role of dietary fats in the regulation of food intake and the etiology of metabolic diseases, little is known about how fat consumption regulates sleep. The fruit fly,Drosophila melanogaster, provides a powerful model system for the study of sleep and metabolic traits, and flies potently regulate sleep in accordance with food availability. To investigate the effects of dietary fats on sleep regulation, we have supplemented fatty acids into the diet ofDrosophilaand measured their effects on sleep and activity. We found that feeding flies a diet of hexanoic acid, a medium-chain fatty acid that is a by-product of yeast fermentation, promotes sleep by increasing the number of sleep episodes. This increase in sleep is dose-dependent and independent of the light-dark cues. Diets consisting of other fatty acids, including medium- and long-chain fatty acids, also increase sleep, suggesting many fatty acid types promote sleep. To assess whether dietary fatty acids regulate sleep through the taste system, we assessed sleep in flies with a mutation in the hexanoic acid receptorIonotropic receptor 56d, which is required for fatty acid taste perception. We found that these flies also increase their sleep when fed a hexanoic acid diet, suggesting the sleep promoting effect of hexanoic acid is not dependent on sensory perception. Overall, these results define a role for fatty acids in sleep regulation, providing a foundation to investigate the molecular and neural basis for fatty acid-dependent modulation of sleep duration.

scholarly journals Dietary Fatty Acids Sustain the Growth of the Human Gut Microbiota

2018 ◽  
Vol 84 (21) ◽  
Author(s):  
Richard Agans ◽  
Alex Gordon ◽  
Denise Lynette Kramer ◽  
Sergio Perez-Burillo ◽  
José A. Rufián-Henares ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Small Intestine ◽  
Fatty Acid ◽  
Gut Microbiota ◽  
Short Chain Fatty Acids ◽  
Dietary Fatty Acids ◽  
Dietary Fats ◽  
High Fat ◽  
Human Gut ◽  
Content Type

ABSTRACTWhile a substantial amount of dietary fats escape absorption in the human small intestine and reach the colon, the ability of resident microbiota to utilize these dietary fats for growth has not been investigated in detail. In this study, we used anin vitromultivessel simulator system of the human colon to reveal that the human gut microbiota is able to utilize typically consumed dietary fatty acids to sustain growth. Gut microbiota adapted quickly to a macronutrient switch from a balanced Western diet-type medium to its variant lacking carbohydrates and proteins. We defined specific genera that increased in their abundances on the fats-only medium, includingAlistipes,Bilophila, and several genera of the classGammaproteobacteria. In contrast, the abundances of well-known glycan and protein degraders, includingBacteroides,Clostridium, andRoseburiaspp., were reduced under such conditions. The predicted prevalences of microbial genes coding for fatty acid degradation enzymes and anaerobic respiratory reductases were significantly increased in the fats-only environment, whereas the abundance of glycan degradation genes was diminished. These changes also resulted in lower microbial production of short-chain fatty acids and antioxidants. Our findings provide justification for the previously observed alterations in gut microbiota observed in human and animal studies of high-fat diets.IMPORTANCEIncreased intake of fats in many developed countries has raised awareness of potentially harmful and beneficial effects of high fat consumption on human health. Some dietary fats escape digestion in the small intestine and reach the colon where they can be metabolized by gut microbiota. We show that human gut microbes are able to maintain a complex community when supplied with dietary fatty acids as the only nutrient and carbon sources. Such fatty acid-based growth leads to lower production of short-chain fatty acids and antioxidants by community members, which potentially have negative health consequences on the host.

scholarly journals Saturated and monounsaturated fatty acids in membranes are determined by the gene expression of their metabolizing enzymes SCD1 and ELOVL6 regulated by the intake of dietary fat

2019 ◽  
Vol 59 (6) ◽  
pp. 2759-2769 ◽  
Author(s):  
Kathrin Weiss-Hersh ◽  
Ada L. Garcia ◽  
Tamás Marosvölgyi ◽  
Mónika Szklenár ◽  
Tamás Decsi ◽  
...  
Keyword(s):  
Gene Expression ◽  
Fatty Acids ◽  
Fatty Acid ◽  
Fish Oil ◽  
Hormone Receptors ◽  
Dietary Fatty Acids ◽  
Dietary Fats ◽  
Hepatic Gene Expression ◽  
Metabolizing Enzymes ◽  
Plasma Phospholipids

Abstract Purpose We investigated the effect of dietary fats on the incorporation of saturated (SAFAs) and monounsaturated dietary fatty acids (MUFAs) into plasma phospholipids and the regulation of the expression of lipid-metabolizing enzymes in the liver. Methods Mice were fed different diets containing commonly used dietary fats/oils (coconut fat, margarine, fish oil, sunflower oil, or olive oil) for 4 weeks (n = 6 per diet group). In a second experiment, mice (n = 6 per group) were treated for 7 days with synthetic ligands to activate specific nuclear hormone receptors (NHRs) and the hepatic gene expression of CYP26A1 was investigated. Hepatic gene expression of stearoyl-coenzyme A desaturase 1 (SCD1), elongase 6 (ELOVL6), and CYP26A1 was examined using quantitative real-time PCR (QRT-PCR). Fatty acid composition in mouse plasma phospholipids was analyzed by gas chromatography (GC). Results We found significantly reduced hepatic gene expression of SCD1 and ELOVL6 after the fish oil diet compared with the other diets. This resulted in reduced enzyme-specific fatty acid ratios, e.g., 18:1n9/18:0 for SCD1 and 18:0/16:0 and 18:1n7/16:1n7 for ELOVL6 in plasma phospholipids. Furthermore, CYP26A1 a retinoic acid receptor-specific target was revealed as a new player mediating the suppressive effect of fish oil-supplemented diet on SCD1 and ELOVL6 hepatic gene expression. Conclusion Plasma levels of MUFAs and SAFAs strongly reflect an altered hepatic fatty acid-metabolizing enzyme expression after supplementation with different dietary fats/oils.

scholarly journals The Role of Lipid Composition in the Sensory Attributes and Acceptability of the Salted and Dried Mullet Roes (Bottarga): A Study in Human and Animal Models

Nutrients ◽  
2020 ◽  
Vol 12 (11) ◽  
pp. 3454
Author(s):  
Antonella Rosa ◽  
Raffaella Isola ◽  
Mariella Nieddu ◽  
Carla Masala
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Free Fatty Acid ◽  
Free Fatty Acids ◽  
Lipid Composition ◽  
Dietary Lipids ◽  
Taste Perception ◽  
Human Model ◽  
Potential Contribution ◽  
Fatty Food

A taste component is implicated in the oro-sensory detection of dietary lipids and free fatty acids seem to be involved in fatty food recognition. Bottarga, the salted and semi-dried ovary product of mullet (Mugil spp.), is a rich-fat food. A comparative sensory assessment of different commercial bottarga samples was performed in insect and human models in relation to their lipid composition. The bottarga attractant effect to Ceratitis capitata was assessed by behavioral tests. The subjective odor and taste perception of bottarga samples was investigated in human determining the rate of pleasantness, familiarity, and intensity dimensions using the 7-points Likert-type scale. Bottarga samples showed similar lipid profiles, but differences emerged in total and free fatty acid levels. Significant differences were observed in the attractant effect/acceptability of samples to medflies, negatively correlated to their total and free fatty acids. Insect female exhibited the ability to select among bottarga samples based on their visual and olfactory properties. In the human model, a potential contribution of free fatty acid amount in the pleasantness and familiarity dimensions of taste of bottarga samples was evidenced. Women exhibited a greater ability than men to select bottarga samples based on their better olfactory perception. Our results increase the knowledge about this outstanding product with nutritional and nutraceutical properties.

Dietary lipids and fatty acid deposition in various calf tissues

1963 ◽  
Vol 205 (6) ◽  
pp. 1151-1153 ◽  
Author(s):  
E. S. Erwin ◽  
W. Sterner
Keyword(s):  
Fatty Acids ◽  
Nervous System ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Acid Composition ◽  
Corn Oil ◽  
Dietary Lipids ◽  
Dietary Fatty Acids ◽  
Methyl Myristate

Calves were fed from 5 to 85 days of age a synthetic milk that contained either 10% corn oil (ca. 50% linoleic acid) or 10% methyl myristate. The fatty acid composition of almost all tissues studied was altered to some extent by the change in dietary fatty acids. In the central nervous system, the medulla and spinal cord were resistant, but the peripheral nervous system (sympathetic trunk, brachial plexus, and vagus nerve) profoundly reflected alteration in dietary fatty acids. In peripheral nervous tissue from calves fed corn oil the proportion of linoleic acid increased from 2 to 5% to 25 to 30%. Similarly, in such tissues, myristic acid increased from 2 to 6% to 16 to 43% in methyl myristate-fed calves. Even the fatty acid composition of endocrine glands (pituitary, adrenal, and testis) reflected dietary fatty acids. The fatty acid composition of the skeletal muscle, adipose tissue, and aorta changed with different dietary fats. The greatest change occurred in the cardiac muscle and liver, in which the proportion of linoleic acid increased in the corn oil-fed calves to 50% of the total fatty acids.

scholarly journals Regulation of Intestinal Inflammation by Dietary Fats

2021 ◽  
Vol 11 ◽  
Author(s):  
Abigail R. Basson ◽  
Christy Chen ◽  
Filip Sagl ◽  
Ashley Trotter ◽  
Ilya Bederman ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Intestinal Inflammation ◽  
Experimental Studies ◽  
Epidemiological Studies ◽  
Dietary Fatty Acids ◽  
Dietary Fats ◽  
Laboratory Animals ◽  
Health Examination ◽  
High Fat

With the epidemic of human obesity, dietary fats have increasingly become a focal point of biomedical research. Epidemiological studies indicate that high-fat diets (HFDs), especially those rich in long-chain saturated fatty acids (e.g., Western Diet, National Health Examination survey; NHANES ‘What We Eat in America’ report) have multi-organ pro-inflammatory effects. Experimental studies have confirmed some of these disease associations, and have begun to elaborate mechanisms of disease induction. However, many of the observed effects from epidemiological studies appear to be an over-simplification of the mechanistic complexity that depends on dynamic interactions between the host, the particular fatty acid, and the rather personalized genetics and variability of the gut microbiota. Of interest, experimental studies have shown that certain saturated fats (e.g., lauric and myristic fatty acid-rich coconut oil) could exert the opposite effect; that is, desirable anti-inflammatory and protective mechanisms promoting gut health by unanticipated pathways. Owing to the experimental advantages of laboratory animals for the study of mechanisms under well-controlled dietary settings, we focus this review on the current understanding of how dietary fatty acids impact intestinal biology. We center this discussion on studies from mice and rats, with validation in cell culture systems or human studies. We provide a scoping overview of the most studied diseases mechanisms associated with the induction or prevention of Inflammatory Bowel Disease in rodent models relevant to Crohn’s Disease and Ulcerative Colitis after feeding either high-fat diet (HFD) or feed containing specific fatty acid or other target dietary molecule. Finally, we provide a general outlook on areas that have been largely or scarcely studied, and assess the effects of HFDs on acute and chronic forms of intestinal inflammation.

Fatty acid composition of depot fats from gnotobiotic lambs

1977 ◽  
Vol 88 (1) ◽  
pp. 175-179 ◽  
Author(s):  
W. M. F. Leat ◽  
P. Kemp ◽  
R. J. Lysons ◽  
T. J. L. Alexander
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Stearic Acid ◽  
Acid Composition ◽  
Dietary Lipids ◽  
Dietary Fatty Acids ◽  
Partial Hydrogenation ◽  
Virtual Absence ◽  
Total Fatty Acids

SUMMARYThe fatty acid composition of the depot fats of lambs reared for 4–5 months under gnotobiotio conditions have been determined and an estimate made of the endogenous synthesis of stearic acid.In an uninoculated gnotobiotic lamb no hydrogenation of dietary lipids occurred in the rumen and this was reflected in the virtual absence oftransacids in depot lipids. In this animal the stearic acid content of perirenal depot fat accounted for 16% of the total fatty acids which was similar to the value found in newborn lambs (17%). Inoculation of the rumen of two gnotobiotic lambs with seven species of bacteria resulted in the establishment of partial hydrogenation processes in the rumen. Varioustransisomers of octadecenoic acids were produced in these lambs from the dietary fatty acids but no stearic acid was formed.These findings are compared with the fatty acid composition of depot fats of other herbivorous and omnivorous animals.

Differential Effects of Dietary Fatty Acids on Body Composition and Adiposity

2020 ◽  
Vol 16 (2) ◽  
pp. 142-154 ◽  
Author(s):  
Hadi Emamat ◽  
Zahra Yari ◽  
Hossein Farhadnejad ◽  
Parvin Mirmiran
Keyword(s):  
Fatty Acids ◽  
Body Composition ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Total Body Weight ◽  
Fat Distribution ◽  
Monounsaturated Fatty Acids ◽  
Dietary Fatty Acids ◽  
Dietary Fats ◽  
Total Body

Recent evidence has highlighted that fat accumulation, particularly abdominal fat distribution, is strongly associated with metabolic disturbance. It is also well-recognized that the metabolic responses to variations in macronutrients intake can affect body composition. Previous studies suggest that the quality of dietary fats can be considered as the main determinant of body-fat deposition, fat distribution, and body composition without altering the total body weight; however, the effects of dietary fats on body composition have controversial results. There is substantial evidence to suggest that saturated fatty acids are more obesogen than unsaturated fatty acids, and with the exception of some isomers like conjugate linoleic acid, most dietary trans fatty acids are adiposity enhancers, but there is no consensus on it yet. On the other hand, there is little evidence to indicate that higher intake of the n-3 and the n-6 polyunsaturated fatty acids can be beneficial in attenuating adiposity, and the effect of monounsaturated fatty acids on body composition is contradictory. Accordingly, the content of this review summarizes the current body of knowledge on the potential effects of the different types of dietary fatty acids on body composition and adiposity. It also refers to the putative mechanisms underlying this association and reflects on the controversy of this topic.

scholarly journals Effect of Dietary Fat Composition and 2’Fucosyllactose on Neonatal Piglet Growth and Organ Lipid Composition

2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 1038-1038
Author(s):  
Michael Miklus ◽  
Pedro Prieto ◽  
Cynthia Barber ◽  
Robert Rhoads ◽  
Samer El-Kadi
Keyword(s):  
Fatty Acids ◽  
Body Weight ◽  
Fatty Acid ◽  
Body Weight Gain ◽  
Dietary Fatty Acids ◽  
The Body ◽  
The Other ◽  
Human Infant ◽  
Lps Challenge ◽  
Group 3

Abstract Objectives The objectives of this study were to determine the effect of 2’fucosyllactose (2’FL) and fat blends on growth, body composition and fatty acid profile of the liver and brain using the neonatal pig as a model for the human infant. Methods Pigs (3 d old) were randomly assigned to either: 1. control, 2. Palm Olein (PO) fat blend – Low 2'-FL, 3. PO – High 2'-FL, 4. High oleic acid (HO) – Low 2'-FL, 5. HO FB – High 2'-FL, 6. PO FB – GLA, or 7. kept with their sows. Pigs in groups 1 to 6 received 250 ml·kg−1·d−1 of formula in 5 equal meals for 15 d. On day 14 of the study, groups 1–6 received intraperitoneal E. coli LPS challenge at 100 µg·kg−1 weight. Results Body weight was greater for piglets fed by sows than those in the other groups (P < 0.001). In addition, % fat and bone mineral content were higher in the sow-fed group while lean % was less sow-fed piglets (group 7) compared with those in the other groups (P < 0.05). Only longissimus weight expressed as a % of body weight, was greater for group 7 compared with all other groups (P < 0.001). Soleus, semitendinosus, brain, heart and spleen weights as a % of body weight were similar across all groups. However, liver weight as a % of body weight was greater in groups 1–6 (3.7%) compared with group 7 (2.8%; P < 0.001). The proportion of brain 16:1 fatty acid was less (0.83%) for groups 1–6 than for group 7 pigs (1.08%; P < 0.0001). The proportion of 20:3 N6 was greatest (0.66%) for group 3 compared with groups 1 and 4 (0.55%; P < 0.05). In addition, the proportion of 20:5 N3 was greatest (0.12%) for group 3 compared with groups 1 and 7 (0.07%; P < 0.05). The proportion of liver 16:1, 18:0, and 18:1 cis-11 fatty acids were greater for group 7 (2.3, 23, 2.2%) than groups 1–6 (0.2, 20, 1.2%; P < 0.0001). Conversely, the contribution of 14:0, 18:1 cis-9, 18:3 N6 cis-6,9,12, and 22:6 N3 were greater for pigs in groups 1–6 (1.3, 0.6, and 14, 7.8%) compared with those in group 7 (0.5, 8.5, 0.2 and 3.5%; P < 0.0001). Conclusions Our data suggest that feeding 2’fucosyllactose had no effect on the body weight gain and composition in neonatal pigs. Our data also suggest that dietary fatty acids have a greater effect on liver than on brain fatty acid composition. Funding Sources Funding for the work was provided by Perrigo Nutritionals, LLC.

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