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Tryptophan and the control of triglyceride and carbohydrate metabolism in the rat

Published online by Cambridge University Press:  25 February 2008

R. Fears  and
Elspeth A. Murrellt
R. Fears
Affiliation:
Beecham Pharmaceuticals Research Division, Animal Health Research Centre, Walton Oaks, Tadworth, Surrey. KT20 7NT
Elspeth A. Murrellt
Affiliation:
Beecham Pharmaceuticals Research Division, Animal Health Research Centre, Walton Oaks, Tadworth, Surrey. KT20 7NT
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Abstract

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1. Hepatic fatty acid synthesis, measured in vivo using 8H2O, was increased by a single dose of L-tryptophan (50 mg/kg body-weight) to both fed and fasted rats and by a supplement of tryptophan to the diet (2.5 g/kg diet for 7 d) when the rats were killed midway through the feeding period.

2. Additional dietary tryptophan was hypotriglyceridaemic in normal rats but exacerbated the hyper- triglyceridaemia in rats when lipoprotein clearance was impaired 24 h after an injection of Triton WR 1339 (Chromatography Services Co., Birkenhead, Cheshire).

3. The effects of tryptophan on hepatic fatty acid synthesis and the concentration of serum triglyceride were not directly related to the action of the amino acid on gluconeogenesis. A lack of correlation between inhibition of gluconeogenesis and enhancement of lipogenesis was confirmed using mercaptopicolinic acid, a specific inhibitor of phosphoenolpyruvate carboxykinase (EC 4.1.1.32).

4. DL-Tryptophan itself did not provide a significant contribution of substrate to the total rate of lipogenesis. Other possible explanations for the activity of tryptophan noted in the present experiments are discussed.

5. In conclusion, moderate intakes of tryptophan affect fatty acid and triglyceride metabolism under physiological conditions and it is proposed that the amino acid may be involved in the control of lipid metabolism in a variety of metabolic states.

Information

Type
Papers on General Nutrition
Information
British Journal of Nutrition , Volume 43 , Issue 2 , March 1980 , pp. 349 - 356
Copyright
Copyright © The Nutrition Society 1980

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