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- Title
Seasoning ingredients in a medium<bold>-</bold>fat diet regulate lipid metabolism in peripheral tissues via the hypothalamic<bold>-</bold>pituitary axis in growing rats.
- Authors
Tanaka, Mitsuru; Yasuoka, Akihito; Yoshinuma, Haruka; Saito, Yoshikazu; Asakura, Tomiko; Tanabe, Soichi
- Abstract
We fed rats noodle (N) -diet containing 30 wt.% instant noodle with a 26% fat-to-energy ratio for 30 days (N-group). Compared with rats that were fed the same amount of nutrients (C-group), the N-group showed lower liver triacylglycerol levels and higher fecal cholesterol levels. We then analyzed transcriptome of the hypothalamic-pituitary (HP), the liver and the white adipose tissue (WAT). Thyroid stimulating hormone (Tshb), and its partner, glycoprotein hormone genes were up-regulated in the HP of N-group. Sterol regulatory element binding transcription factors were activated in the liver of N-group, while an up-regulation of the angiogenic signal occurred in the WAT of N-group. N-group showed higher urine noradrenaline (NA) level suggesting that these tissue signals are regulated by NA and Tshb. The N-diet contains 0.326 wt.% glutamate, 0.00236 wt.% 6-shogaol and Maillard reaction products. Our results suggest that these ingredients may affect lipid homeostasis via the HP axis.
- Subjects
FAT content of food; WHITE adipose tissue; CHOLESTEROL
- Publication
Bioscience, Biotechnology & Biochemistry, 2018, Vol 82, Issue 3, p497
- ISSN
0916-8451
- Publication type
Article
- DOI
10.1080/09168451.2018.1427551