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Decrease of food intake in rats after ingestion of medium-chain triacylglycerol.

Katsuhiko Ooyama1, Keiichi Kojima, Toshiaki Aoyama

  • 1Division of Healthcare Science, Central Research Laboratory, The Nisshin OilliO Group Ltd, Yokosuka, Kanagawa, Japan. k-ooyama@nisshin-oillio.com

Journal of Nutritional Science and Vitaminology
|November 21, 2009
PubMed
Summary

Medium-chain fatty acids (MCFA) reduce food intake by increasing liver ATP levels in fasted rats. This effect is linked to fatty acid oxidation, as inhibiting it with mercaptoacetate (MA) reversed the reduced food intake.

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Area of Science:

  • Metabolism
  • Nutritional Science
  • Physiology

Background:

  • Hepatic fatty acid oxidation is implicated in the regulation of food intake.
  • Medium-chain triacylglycerols (MCT) and long-chain triacylglycerols (LCT) differ in their metabolic pathways.

Purpose of the Study:

  • To investigate the effect of MCT versus LCT preload on food intake in rats.
  • To determine the role of hepatic fatty acid oxidation in mediating the effects of MCT on food intake.

Main Methods:

  • Rats were fasted and orally administered MCT or LCT emulsions.
  • Food intake was measured after preload.
  • Mercaptoacetate (MA), a fatty acid oxidation inhibitor, was administered to assess its impact on MCT-induced feeding changes.
  • Hepatic ATP content was measured.

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Main Results:

  • MCT preload significantly reduced food intake compared to LCT.
  • Inhibition of hepatic fatty acid oxidation with MA abolished the anorectic effect of MCT.
  • MCT ingestion increased hepatic ATP content, an effect blunted by MA.
  • MA administration increased food intake in MCT-preloaded rats compared to those without MA.

Conclusions:

  • Ingestion of medium-chain fatty acids (MCFA) increases hepatic ATP content in fasted rats.
  • Increased hepatic ATP, resulting from MCFA oxidation, leads to decreased food intake.
  • Hepatic fatty acid oxidation is a key mechanism linking MCT ingestion to appetite regulation.