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Journal of Nutrition Vol. 84 No. 3 November 1964, pp. 244-248
Copyright © 1964 by American Society for Nutrition
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Effect of Dietary Fatty Acids on Assimilation of Fatty Acids by Adipose Tissue in vitro1,2,

R. L. Anderson3 and S. B. Tove

Nutrition Section, Department of Animal Science, North Carolina State of the University of North Carolina at Raleigh, North Carolina

To study the effect of fatty acid composition of adipose tissue on assimilation of fatty acids in vitro, epididymal fat pads from mice fed various fats were incubated with C14-labeled myristic, palmitic, stearic, oleic and linoleic acid, each in combination with 9,10-H3-palmitic acid. Although feeding the various fats produced wide differences in fatty acid composition of the adipose tissue, there was no effect of dietary treatment on the incorporation of the labeled fatty acids into either the triglycerides or the ß-position of the triglycerides. In each case the H3:C14 ratio was lower for the fatty acids at the ß-position than the triglycerides as a whole, thus providing evidence for the desaturation of palmitic acid prior to esterification at the ß-position.

1 Contribution from the Animal Science Department, North Carolina Agricultural Experiment Station, Raleigh, North Carolina. Published with the approval of the Director of Research as Paper no. 1817 of the Journal Series.

2 Supported in part by Public Health Service Research Grant no. AM 02483 from the National Institute of Arthritis and Metabolic Diseases.

3 Present address: Miami Valley Laboratories, The Procter and Gamble Company, Cincinnati, Ohio.

Manuscript received 13 June 1964.




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