Effects of α-Linolenic Acid-rich Diacylglycerol Intake on the Oxidation of Dietary Fats in Rats

Abstract

The effects of ingestion of α-linolenic acid-rich diacylglycerol (ALA-DAG) on the oxidation of dietary fat were investigated. Rats were fed ALA-DAG for 3 wk, deprived of food for 6 h, and then administered lipids containing [1-¹³C]-tripalmitin. All of the gas expired by the rats was collected at 2-h intervals for 6 h after administering the [1-¹³C]-tripalmitin. Rats fed triacylglycerol (TAG) for 3 wk were used as controls. The ¹³C content in the carbon dioxide expired from the ALA-DAG-fed rats was significantly greater (p<0.05) compared to that from the TAG-fed rats until 4-h after [1-¹³C]-tripalmitin administration. This result indicates that the long-term ingestion of ALA-DAG, as compared to TAG, induces an accelerated oxidation rate of dietary fat in rats.