The effect of varying amounts of dietary cholesterol and of choline upon liver lipids

Ridout, Jessie H.; Lucas, Christophe; Patterson, Jean M.; Best, C. H.

doi:10.1042/bj0520079

Cited by 30 publications

(4 citation statements)

References 11 publications

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“…Several workers have reported that dietary cholesterol accelerates lipogenesis in the hepatic tissues (Ridout et al, 1952;Morin et al, 1962;Diller et al, 1961) and consequently greater changes in fatty acid compositions of tissue lipids (Chung et al, 1970;Weiss et al, 1967). Chung et al (1966Chung et al ( , 1967 observed that cholesterol treatment greatly increased oleic acid level in the liver and plasma lipids in the growing chick.…”

Section: Introductionmentioning

confidence: 96%

Effect of Dietary Oil, Cholesterol, and Soysterols on the Lipid Concentration and Fatty Acid Composition of Egg Yolk, Liver and Serum of Laying Hens

Sim

Bragg

1978

Poultry Science

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Effect of dietary lipid factors (saturated and unsaturated oil, zoo and phytosterols) on the lipid concentration and fatty acid composition of egg yolk, liver and serum of the laying hen were studied. Single Comb White Leghorn laying hens, at 30 weeks of age, were fed two basal diets containing 8.0% hydrogenated coconut oil (HCO) or safflower oil (SFO), with or without supplemental cholesterol (1.0%), soysterols (2.0%) or combination of both. When HCO basal diet was fed, both liver weight and lipid content were significantly (P less than .01) increased as compared to hens fed the SFO diet. Cholesterol feeding increased total lipid content in liver and serum, whereas soysterol feeding reduce or diminish lipid accumulation caused by the cholesterol treatment. Both dietary cholesterol and soysterols alter the fatty acid composition of liver, serum and egg yolk lipids by increasing oleic acid and decreasing palmitic and/or stearic acids. These changes were significantly greater upon feeding cholesterol than soysterols. However, the simultaneous feeding of cholesterol with soysterols exerted the least effect on the fatty acid composition.

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Section: Introductionmentioning

confidence: 96%

Effect of Dietary Oil, Cholesterol, and Soysterols on the Lipid Concentration and Fatty Acid Composition of Egg Yolk, Liver and Serum of Laying Hens

Sim

Bragg

1978

Poultry Science

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“…Since phosphatidylcholine is the dominating source of choline in the diet, the present results also give information on choline intake. Choline is essential for several animals but the requirement in humans is not known (Lucas & Ridout, 1967;Griffith & Dyer, 1968 7 mmol phospholipid and 3.5 mmol choline, corresponding to 0.078 mmol lipid-P/g fat and 0.039 mmol choline/g fat (Ridout et al 1952). An experimental diet for young men contained 150 mg choline/d (1.4 mmol;Connor Johnsson et al 1945).…”

Section: Discussionmentioning

confidence: 99%

Content of phospholipids in human diets studied by the duplicate-portion technique

Åkesson

1982

Br J Nutr

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1. The phospholipid intake by eight healthy women was studied by the duplicate-portion technique, i.e. chemical analyses of duplicates of the food consumed. Their intake of phospholipids was 1.5-2.5 mmol lipid-phosphorus/d, which corresponds to 0.0234059 mmol lipid-P/g dietary fat and 0.240.45 mmol lipid-P/MJ respectively.2. Choline phosphoglyceride constituted 48&700 mmol/mol and ethanolamine phosphogl yceride 170-240 mmol/mol total lipid-P. Most of the choline in nature occurs as choline phospholipids, the intake of which ranged between 0.91-1.85 mmol/d or 0.154.33 mmol/MJ.3. Palmitate, stearate, oleate, and linoleate were the four major fatty acids both in choline phosphoglycende and ethanolamine phosphoglyceride. Significant amounts of highly unsaturated, C,, and C,, fatty acids were also observed. It was calculated that 13-33 mg/g total dietary fatty acids was consumed as phospholipids. Together with bile phospholipids, dietary phospholipids and their degradation products may be important in the digestion and absorption processes. The intake of phospholipids by healthy free-living subjects has been studied. This study was part of a project designed to assess dietary intake by chemical analysis of so-called duplicate portions (Borgstrom et al. 1975;Borgstrom et al. 1979). This methodological approach is especially advantageous for components which are not listed in customary food composition tables, such as polar lipids. E X P E R I M E N T A LThe subjects studied were eight healthy women, aged 34-69 years, who formed part of a reference group in a study on dietary intake in relation to blood pressure. Other aspects of their dietary intake are reported elsewhere (Thulin et al. 1980). The nutrient intake agreed well with the pattern normally encountered in Sweden. Each subject collected six daily portions as described previously (Thulin et al. 1980). The portions were homogenized as described previously (Borgstrom el al. 1975) and 2-5 g of the homogenate was extracted for 1 h with 5 vol. chloroform-methanol (1 :2, v/v). The mixture was filtered and the extraction was repeated with 3 vol. chloroform-methanol(1: I , v/v). Enough water to give a value for water-methanol of 1 : 1 was added to the combined extracts and the chloroform layer was recovered after phase separation. After drying and weighing, total lipids were dissolved in chloroform and separated into a neutral lipid fraction and a polar fraction by column chromatography on silicic acid (< 200 mesh; Mallinckrodt). The first eluent was chloroform (20 ml/g silicic acid) and the second eluent chloroform-methanol (1 : 1, v/v) plus methanol (each 7-10 ml/g silicic acid). The phosphorus content in the polar fraction was determined according to Chen et al. (1956). Phospholipids were separated by thin-layer chromatography on silica gel H with chloroform-methanol-acetic acid-water (65: 25 :4:4, v/v) as the developing solvent. The phospholipid fractions were either eluted with chloroform-methanol-acetic acid-water (50: 39: 1 : 10, v/v) (Akesson et al. 1970) or ...

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“…In a reinvestigation of the effects of cholesterol added in various amounts to choline-free, or choline-supplemented diets, it was found that at the lower cholesterol levels, the increases in both glycerides and cholesterol esters of the liver were prevented by choline, whereas at the higher levels of dietary cholesterol, choline was effective only against accumulation of fat [Ridout et al (113)]. Analyses of the liver and carcass fat of rats on low protein dil!ts with or without added choline, indicate that -this substance affects the amount, but not the composition of fatty acids or their synthesis from glu cides-[Raman (114)].…”

Section: Dietary Fatty Livermentioning

confidence: 99%

Lipid Metabolism

Artom¹

1953

Annu. Rev. Biochem.

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In view of recommendation by the Editors that a critical evaluation should be attempted rather than a complete synopsis of this year's work, only a few aspects of lipid metabolism have been covered, and even here, selection has been necessary. The following subjects were abstracted but later omitted: nutritional value of fat, essential fatty acids, synthesis and metabolism of choline, choline oxidase, lipoproteins in human disease, aceto acetate formation and ketosis, obesity, lipid composition in tissue, cholesterol esterification, analytical procedures, and, to a large extent, also action of hormones and vitamins. DIGESTION AND ABSORPTION OF LIPIDSThis topic has been given specific attention in Volume 21 of this series [Frazer (1)] and elsewhere [Desnuelle (2); Favarger (3)]. Frazer's views have been presented again (4) and applied to the interpretation of the absorption defect in sprue and other steatorrhoeas (5, 6) . .The original observations by Artom & Reale that mono-and diglycerides are formed in both the digestion (7) and the synthesis (8) of fats by pancrea tic lipase have been amply confirmed. A preferential splitting of the 1,3 ester linkages with formation of 2�monoglycerides occurs in the pancreatic digestion of triglycerides of higher fatty acids (9), in that of the triglycerides of lower fatty acids 2,3-diglycerides are chiefly formed [Sch¢nheyder & Volqvartz (10)]. After fatty meals, the lipids in the intestinal lumen con tained 37 per cent to 50 per cent of monoglycerides [humans: Kuhrt et al. (lOa)]. or 16 per cent of mono-and 36 per cent of diglycerides [rats: Mattson et al. (lOb)]. However, both in vitro and in vivo, the relative proportion of the various products formed in the digestion of triglycerides is mark edly affected by the presence of Ca++ and bile salts [Desnuelle & Constantin (l1)J. Experiments with C14-palmitate indicate that, simultaneously with the hydrolysis, a resynthesis of the free fatty acid with the mono-and di glycerides occurs [Borgstrom (12»).From the analysis of the chyle of rats receiving triglycerides doubly labeled in the glycerol and fatty acid moieties, Reiser et al. (13) calculated that half or more of the fatty acids were absorbed as monoglycerides. A large portion of the labeled glycerol was metabolized, indicating that complete hydrolysis of the triglycerides also took place. Both free fatty acids and 1 The main period covered by this review is December 1951 to November 1952. 2 The following abbreviations are used: ADP for adenosine diphosphate; ATP for adenosinetriphosphate; eoA for coenzyme A; DME for dimethylethanolamine; DPN for diphosphopyridine nucleotide. 211 Annu. Rev. Biochem. 1953.22:211-232. Downloaded from www.annualreviews.org Access provided by McMaster University on 02/05/15. For personal use only. Quick links to online content Further ANNUAL REVIEWS

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The effect of varying amounts of dietary cholesterol and of choline upon liver lipids

Cited by 30 publications

References 11 publications

Effect of Dietary Oil, Cholesterol, and Soysterols on the Lipid Concentration and Fatty Acid Composition of Egg Yolk, Liver and Serum of Laying Hens

Effect of Dietary Oil, Cholesterol, and Soysterols on the Lipid Concentration and Fatty Acid Composition of Egg Yolk, Liver and Serum of Laying Hens

Content of phospholipids in human diets studied by the duplicate-portion technique

Lipid Metabolism

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