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Effect of the nature and amount of dietary energy on lipid composition of rat gingival tissue

Published online by Cambridge University Press:  09 March 2007

Salil K. Das ,
Munalula L. Elliott  and
Halifax C. King
Salil K. Das
Affiliation:
Department of Biochemistry and Nutrition, Meharry Medical College, Nashville, Tennessee 37208, USA
Munalula L. Elliott
Affiliation:
Department of Biochemistry and Nutrition, Meharry Medical College, Nashville, Tennessee 37208, USA
Halifax C. King
Affiliation:
Department of Biochemistry and Nutrition, Meharry Medical College, Nashville, Tennessee 37208, USA
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Abstract

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1. The effect of the nature and amount of dietary energy on the lipid composition of rat gingival tissue was studied. Male weanling rats were given one of three iso-energetic diets: high-carbohydrate, high-protein and extremely high-protein, or a fourth high-fat diet, for 49 d.

2. The high-carbohydrate, extremely high-protein and high-fat diets caused significant increases in the gingival levels of total lipids compared with the normal-protein diet. These increases in total lipids were due primarily to increases in the levels of triglycerides and cholesterol esters. There were no significant differences in the fatty acid compositions of either non-polar or polar lipids among rats given the high-carbohydrate diet and those given the high-protein diet.

3. A comparison of the fatty acid composition of lipids of rats given the extremely high-protein diet and the other two iso-energetic diets revealed that the proportion of palmitic acid was higher and the proportion of oleic acid was lower in animals given the extremely high-protein diet than in animals given the other two diets. Compared with the three iso-energetic low-fat diets, the high-fat diet caused decreases in the proportion of palmitic and palmitoleic acids and increases in the proportion of linoleic, arachidonic and docosapentaenoic acids in total fatty acids of both non-polar and polar lipids. It should be noted that the high-fat diet contained a high proportion of linoleic acid and it is expected that this diet would raise the 18:2 fatty acid content of the lipids and also would raise the 20:4 and 22:5 levels as 18:2 is an essential fatty acid and will, with its metabolites, be directly incorporated into tissue lipids.

Type
Papers of direct relevance to Clinical and Human Nutrition
Information
British Journal of Nutrition , Volume 49 , Issue 2 , March 1983 , pp. 187 - 192
Copyright
Copyright © The Nutrition Society 1983

References

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