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Differential oxidation of saturated and unsaturated fatty acids in vivo in the rat

Published online by Cambridge University Press:  09 March 2007

J. Leyton ,
P. J. Drury  and
M. A. Crawford
J. Leyton
Affiliation:
Nutritional Biochemistry Unit, The Institute of Zoology, Regent's Park, London NWl 4RY
P. J. Drury
Affiliation:
Nutritional Biochemistry Unit, The Institute of Zoology, Regent's Park, London NWl 4RY
M. A. Crawford
Affiliation:
Nutritional Biochemistry Unit, The Institute of Zoology, Regent's Park, London NWl 4RY
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Abstract

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1. The oxidation rates of lauric, myristic, palmitic, stearic, oleic, α-linolenic, linoleic, γ-linolenic, dihomo- γ-linolenic and arachidonic acids were studied by use of a radioisotope tracer technique in weanling rats at rest in a metabolism chamber over 24 h.

2. Of the saturated fatty acids, lauric acid (12:O) was the most efficient energy substrate: the longer the chain length of the saturated fatty acids, the slower the rate of oxidation.

3. Oleic acid (18:1) was oxidized at a remarkably fast rate, similar to that of lauric acid.

4. Of the ω6 essential fatty acids studied, linoleic acid (18:2ω6) was oxidized at a faster rate than any of its metabolites, with arachidonic acid (20:4ω6) being oxidized at the slowest rate.

5. The rate of oxidation of γ-linolenic acid (18:3ω3) was almost as fast as that of lauric and oleic acids.

Type
Papers on General Nutrition
Information
British Journal of Nutrition , Volume 57 , Issue 3 , May 1987 , pp. 383 - 393
Copyright
Copyright © The Nutrition Society 1987

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