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Lipotropic Effect of Elaidinization of Dietary Fat in Threonine-imbalanced Weanling Rats^{1, 2,}

Department of Foods and Nutrition, Michigan State University, East Lansing, Michigan 48823

Weanling male rats fed threonine-imbalanced diets containing 30% fat deposited more fat in their livers when olive oil-corn oil (1:1) was the diet fat than when the olive oil had been elaidinized prior to feeding. In addition to the reduction in liver lipids, elaidinization promoted 1) a greater mobilization of fat out of the liver and epididymal fat pads during an 8-hour fast, 2) an inverse proportion of C18:0 and C18:1 fatty acids in the liver phospholipids, and 3) increased the quantity of circulating low density lipoprotein protein. The lipotropic effect of elaidinization appeared to be mediated through an enbanced transport of fat out of the liver and/or an increased uptake of fat by the fat pads.

KEY WORDS: • elaidinization • threonine imbalance • lipotropic effect

¹ Michigan Agricultural Experiment Station Journal Article no. 5551.

² Supported in part by Arthritis and Metabolic Diseases Division, National Institutes of Health, Grant no. 6093.

³ Present address: Department of Biochemistry, School of Medicine, St. Louis University, St. Louis, Missouri 63104.

⁴ Present address: Assistant Provost, Michigan State University, East Lansing, Michigan 48823.

Manuscript received 5 August 1971.