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Journal of Nutrition Vol. 111 No. 1 January 1981, pp. 146-153
Copyright © 1981 by American Society for Nutrition
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Coordinate Suppression of Liver Acetyl-CoA Carboxylase and Fatty Acid Synthetase by Polyunsaturated Fat1

Matthew J. Toussant, Mark D. Wilson and Steven D. Clarke2

Department of Food Science and Nutrition, The Ohio State University, Columbus, OH 43210

Polyunsaturated fats (PUFA) suppressed hepatic fatty acid synthesis and the activities of lipogenic enzymes more effectively than did saturated fats. The activity of glycolytic enzymes—glucokinase, phosphofructokinase and pyruvate kinase—were not affected by PUFA. The absolute rate of liver fatty acid synthesis after meal ingestion was very similar to the maximal activities of acetyl-CoA carboxylase and fatty acid synthetase. When PUFA was supplemented to a fat-free diet, the activities of carboxylase and synthetase decreased similarly over 3 days. During the 3 days, the concentration of liver malonyl-CoA (after meal ingestion) did not significantly differ between the fat-free and PUFA dietary treatments. Apparently PUFA feeding caused a coordinate decrease in the utilization and production of malonyl-CoA which resulted in no net change in malonyl-CoA pool size. Thus the mechanism by which PUFA suppresses fatty acid synthesis appears to be by coordinately and specifically reducing the amount of carboxylase and fatty acid synthetase.

KEY WORDS: • lipogenesis • polyunsaturated fats

1 This investigation was supported by Research Grant HL-23159 from the National Institute of Health, U. S. Public Health Service.

2 To whom reprint requests should be sent: Dept. of Food Science and Nutrition, Ohio State University, 122 Vivian Hall, 2121 Fyffe Rd., Columbus, OH 43210.

Manuscript received 27 May 1980.




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