Effects of dietary fat types on body fatness, leptin, and  ARC leptin receptor, NPY, and AgRP mRNA expression

Wang, Hongqin; Storlien, L. H.; Huang, Xu‐Feng

doi:10.1152/ajpendo.00230.2001

Cited by 236 publications

(203 citation statements)

References 28 publications

(32 reference statements)

Supporting

Mentioning

177

Contrasting

Unclassified

Order By: Relevance

“…The reduced endogenous CCK observed in the hypothalamus may have contributed to the hyperphagia. Mice exposed to our palatable diet appeared to gain more weight than animals of the same age and strain given noncafeteria diet with even higher fat composition (59-60% from fat [26][27][28][29], suggesting a greater response to the palatable HFD, possibly related to hedonictype eating.…”

Section: Discussionmentioning

confidence: 82%

Brain neuropeptide Y and CCK and peripheral adipokine receptors: temporal response in obesity induced by palatable diet

et al. 2007

View full text Add to dashboard Cite

Objective: Palatable food disrupts normal appetite regulation, which may contribute to the etiology of obesity. Neuropeptide Y (NPY) and cholecystokinin play critical roles in the regulation of food intake and energy homeostasis, while adiponectin and carnitine palmitoyltransferase (CPT) are important for insulin sensitivity and fatty acid oxidation. This study examined the impact of short-and long-term consumption of palatable high-fat diet (HFD) on these critical metabolic regulators. Methods: Male C57BL/6 mice were exposed to laboratory chow (12% fat), or cafeteria-style palatable HFD (32% fat) for 2 or 10 weeks. Body weight and food intake were monitored throughout. Plasma leptin, hypothalamic NPY and cholecystokinin, and mRNA expression of leptin, adiponectin, their receptors and CPT-1, in fat and muscles were measured. Results: Caloric intake of the palatable HFD group was 2-3 times greater than control, resulting in a 37% higher body weight. Fat mass was already increased at 2 weeks; plasma leptin concentrations were 2.4 and 9 times higher than control at 2 and 10 weeks, respectively. Plasma adiponectin was increased at 10 weeks. Muscle adiponectin receptor 1 was increased at 2 weeks, while CPT-1 mRNA was markedly upregulated by HFD at both time points. Hypothalamic NPY and cholecystokinin content were significantly decreased at 10 weeks. Conclusion: Palatable HFD induced hyperphagia, fat accumulation, increased adiponectin, leptin and muscle fatty acid oxidation, and reduced hypothalamic NPY and cholecystokinin. Our data suggest that the adaptive changes in hypothalamic NPY and muscle fatty acid oxidation are insufficient to reverse the progress of obesity and metabolic consequences induced by a palatable HFD.

show abstract

Section: Discussionmentioning

confidence: 82%

Brain neuropeptide Y and CCK and peripheral adipokine receptors: temporal response in obesity induced by palatable diet

et al. 2007

View full text Add to dashboard Cite

show abstract

“…Although weight loss is readily achievable, it is less likely to be sustained in the long term (Wing and Phelan, 2005) so the effect of diet on body composition may be of interest. Animal model research suggests that dietary PUFA may protect against obesity through mechanisms linked to fat deposition and hormonal regulatory systems (Wang et al, 2002). Human studies show that energy deficits alone do not change body fat distribution (Redman et al, 2007), but this is not the case with fat modification (Summers et al, 2002;Panigiagua et al, 2007).…”

Section: Discussionmentioning

confidence: 99%

“…Human studies show that energy deficits alone do not change body fat distribution (Redman et al, 2007), but this is not the case with fat modification (Summers et al, 2002;Panigiagua et al, 2007). Dietary fat can influence the expression of genes associated with body weight regulatory systems (Summers et al, 2002;Wang et al, 2002). The effect of increased dietary PUFA on insulin action is another possible mode of action where hepatic fatty acid composition may influence insulin sensitivity (independently of cellular energy balance) (Matsuzaka et al, 2007), and insulin itself may influence hypothalamic control of energy homeostasis through CNS pathways.…”

Section: Discussionmentioning

confidence: 99%

“…There is little long-term data on the effects of manipulating dietary fat. Fat (lipid) molecules are potent gene regulators, with polyunsaturated fatty acids (PUFA) having an important role in energy and fat metabolism as well as regulating adipocyte formation (Clarke, 2001;Wang et al, 2002). Although energy-deficit diets result in weight loss, mechanisms associated with adipocytes may contribute to recidivism.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Long-term effects of increased dietary polyunsaturated fat from walnuts on metabolic parameters in type II diabetes

et al. 2009

View full text Add to dashboard Cite

Background/Objectives: Most dietary interventions have metabolic effects in the short term, but long-term effects may require dietary fat changes to influence body composition and insulin action. This study assessed the effect of sustained high polyunsaturated fatty acids (PUFA) intake through walnut consumption on metabolic outcomes in type II diabetes. Subjects/Methods: Fifty overweight adults with non-insulin-treated diabetes (mean age 54±8.7 years) were randomized to receive low-fat dietary advice ± 30 g per day walnuts targeting weight maintenance (around 2000 kcal, 30% fat) for 1 year. Differences between groups were assessed by changes in anthropometric values (body weight, body fat, visceral adipose tissue) and clinical indicators of diabetes over treatment time using the general linear model. Results: The walnut group consumed significantly more PUFA than the control (P ¼ 0.035), an outcome attributed to walnut consumption (contributing 67% dietary PUFA at 12 months). Most of the effects were seen in the first 3 months. Despite being on weight maintenance diets, both groups sustained a 1-2 kg weight loss, with no difference between groups (P ¼ 0.680). Both groups showed improvements in all clinical parameters with significant time effects (Po0.004), bar triacylglycerol levels, but these were just above normal to begin with. The walnut group produced significantly greater reductions in fasting insulin levels (P ¼ 0.046), an effect seen largely in the first 3 months. Conclusions: Dietary fat can be manipulated with whole foods such as walnuts, producing reductions in fasting insulin levels. Long-term effects are also apparent but subject to fluctuations in dietary intake if not of the disease process.

show abstract

“…This might be due to the variation in participants' characteristics, study design, dietary fat quality, or overall diet quality. While most of the available evidence assessed the effect of polyunsaturated and saturated fatty acid on circulating leptin levels [60][61][62], little is known about the effect of monounsaturated fatty acid. However, the Mediterranean diet, monounsaturated fat-rich diet, was found to reduce leptin level.…”

Section: Discussionmentioning

confidence: 99%

Exploration of micro- and macronutrient consumption and leverage of interaction with adipokines among Jordanian adults

Tayyem¹,

Hijjawi²,

Bawadi³

et al. 2017

clinical-practice

View full text Add to dashboard Cite

Methods and Results:A convenient sample of 167 adults was obtained from students and employees in major hospital in Jordan. Serum concentrations of leptin, adiponectin, resistin and interleukine-6 were measured. Nutrients intakes were assessed using a validated quantitative food frequency questionnaire. Higher levels of leptin were associated with the highest consumption of energy from carbohydrate, insoluble, and soluble fiber (P=0.04). Lower levels of leptin were associated with highest consumption of energy from fat (P=0.04), monounsaturated fatty acids (P=0.04) and cholesterol (P=0.02). Lower levels of adiponectin were found among individuals with the highest consumption of carbohydrates (p=0.02) insoluble fibers (P=0.01); and copper (P=0.03). Higher levels of adiponectin were associated with higher consumption of cholesterol (P=0.03). Leptin/adiponectin ratio was positively associated with the intakes of carbohydrates (P=0.04), soluble-(P=0.01) and insoluble fibers (P=0.01) and copper (P=0.03), whereas the ratio was negatively associated with cholesterol (P=0.04), butyric acid (P=0.03) and omega-3 fatty acids (P=0.03). Levels of resistin were only associated with total fiber intake (P=0.04) and levels of interleukine-6 were only associated with cholesterol intake (P=0.01). Conclusion:Our findings suggest that intakes of carbohydrates, fat, cholesterol and fibers are the major dietary factors that may be associated with levels of leptin and adiponectin. Levels of resistin and interleukine-6 may be less associated with diet composition.

show abstract

Effects of dietary fat types on body fatness, leptin, and ARC leptin receptor, NPY, and AgRP mRNA expression

Cited by 236 publications

References 28 publications

Brain neuropeptide Y and CCK and peripheral adipokine receptors: temporal response in obesity induced by palatable diet

Brain neuropeptide Y and CCK and peripheral adipokine receptors: temporal response in obesity induced by palatable diet

Long-term effects of increased dietary polyunsaturated fat from walnuts on metabolic parameters in type II diabetes

Exploration of micro- and macronutrient consumption and leverage of interaction with adipokines among Jordanian adults

Contact Info

Product

Resources

About