caa a22 4500 388062894 CHVBK 20180307125126.0 cr unu---uuuuu 161130e199802 xx s 000 0 eng 10.1079/BJN19980032 doi S0007114598000336 pii (NATIONALLICENCE)cambridge-10.1079/BJN19980032 Comparison of short- and long-term effects of different dietary fats on the hepatic uptake and metabolism of chylomicron remnants in rats [Elektronische Daten] The uptake and metabolism of [14C]oleate-labelled chylomicron remnants derived from olive oil, maize oil, palm oil, fish oil or butter fat was investigated using perfused livers from rats fed on the corresponding fat-supplemented diet (providing 40 % of the dietary energy) or a low-fat diet for 21 d. The percentage of added [14C]oleate-labelled remnant removed from the perfusate was similar for livers from rats fed on the fat-supplemented diets irrespective of the type of fat fed, whereas livers from rats fed on the low-fat diet removed more labelled fish oil and butter fat remnants than olive, maize or palm oil remnants. Following hepatic uptake in the fat-supplemented groups, the oxidation of [14C]oleate-labelled remnant lipid from maize oil, fish oil, and butter fat remnants was greater than that of the lipids from olive and palm oil remnants, although only the oxidation of lipids from maize and palm oil remnants was increased by prior fat-supplementation of the diet. In addition, the livers from rats fed on the fish-oil-supplemented diet incorporated more [14C]oleate-labelled remnant lipid into phospholipid compared with the livers from rats fed on the other fat-supplemented diets or the low-fat diets. These investigations show that both prior fat feeding and the composition of the fat fed, as well as the fatty acid composition of the chylomicron remnant particles themselves, influence the uptake and metabolism of chylomicron remnants by the liver. Copyright © The Nutrition Society 1998 Perfused rat liver nationallicence Dietary fat nationallicence Chylomicrons nationallicence Lambert Marc S. Division of Biochemistry, Department of Veterinary Basic Sciences, The Royal Veterinary College, University of London, London NW1 OTU, UK Avella Michael A. Division of Biochemistry, Department of Veterinary Basic Sciences, The Royal Veterinary College, University of London, London NW1 OTU, UK Botham Kathleen M. Division of Biochemistry, Department of Veterinary Basic Sciences, The Royal Veterinary College, University of London, London NW1 OTU, UK Mayes Peter A. Division of Biochemistry, Department of Veterinary Basic Sciences, The Royal Veterinary College, University of London, London NW1 OTU, UK British Journal of Nutrition Cambridge University Press 79/2(1998-02), 203-211 0007-1145 79:2<203 1998 79 BJN https://doi.org/10.1079/BJN19980032 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1079/BJN19980032 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Lambert Marc S. Division of Biochemistry, Department of Veterinary Basic Sciences, The Royal Veterinary College, University of London, London NW1 OTU, UK NATIONALLICENCE 700 1- Avella Michael A. Division of Biochemistry, Department of Veterinary Basic Sciences, The Royal Veterinary College, University of London, London NW1 OTU, UK NATIONALLICENCE 700 1- Botham Kathleen M. Division of Biochemistry, Department of Veterinary Basic Sciences, The Royal Veterinary College, University of London, London NW1 OTU, UK NATIONALLICENCE 700 1- Mayes Peter A. Division of Biochemistry, Department of Veterinary Basic Sciences, The Royal Veterinary College, University of London, London NW1 OTU, UK NATIONALLICENCE 773 0- British Journal of Nutrition Cambridge University Press 79/2(1998-02), 203-211 0007-1145 79:2<203 1998 79 BJN CC0 http://creativecommons.org/publicdomain/zero/1.0 nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-cambridge