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For fats, longer may not be better
January 09, 2009Appearing in the January issue of JLR
Researchers have uncovered why some dietary fats, specifically long-chain fats, such as oleic acid (found in olive oil), are more prone to induce inflammation. Long-chain fats, it turns out, promote increased intestinal absorption of pro-inflammatory bacterial molecules called lipopolysaccharides (LPS). This study appears in the January issue of JLR.
While dietary fats that have short chains (such as those found in milk and cheese products) can be absorbed directly into the bloodstream from the intestines, long-chain fats need to be first packaged by the intestinal cells into particles known as chylomicrons (large complexes similar to HDL and LDL particles). Erik Eckhardt and colleagues at the University of Kentucky wondered whether some unwanted LPS particles, routinely shed by the bacteria that inhabit the human gut, might also be sneaking in the chylomicrons.
Their hypothesis turned out to be correct; when they treated cultured human intestinal cells with oleic acid they observed significant secretion of LPS together with the chylomicron particles, a phenomenon that was not observed when the cells were treated with short-chain butyric acid. Similar findings were found in mouse studies; high amounts of dietary oleic acid, but not butyric acid, promoted significant absorption of LPS into the blood and lymph nodes and subsequent expression of inflammatory genes.
Eckhardt and colleagues believe these findings may pave the way for future therapies for Crohn's disease and other inflammatory bowel disorders. In addition, they note that this study once again highlights the importance of the diverse bacteria that call our intestines home.
American Society for Biochemistry and Molecular Biology
Their hypothesis turned out to be correct; when they treated cultured human intestinal cells with oleic acid they observed significant secretion of LPS together with the chylomicron particles, a phenomenon that was not observed when the cells were treated with short-chain butyric acid. Similar findings were found in mouse studies; high amounts of dietary oleic acid, but not butyric acid, promoted significant absorption of LPS into the blood and lymph nodes and subsequent expression of inflammatory genes.
Eckhardt and colleagues believe these findings may pave the way for future therapies for Crohn's disease and other inflammatory bowel disorders. In addition, they note that this study once again highlights the importance of the diverse bacteria that call our intestines home.
American Society for Biochemistry and Molecular Biology
Oleic Acid Current Events and Oleic Acid News RSSIce cream may target the brain before your hips, UT Southwestern study suggests
Blame your brain for sabotaging your efforts to get back on track after splurging on an extra scoop of ice cream or that second burger during Friday night's football game.
New findings measure precise impact of fat on cancer spread
Researchers at Purdue University have precisely measured the impact of a high-fat diet on the spread of cancer, finding that excessive dietary fat caused a 300 percent increase in metastasizing tumor cells in laboratory animals.
Cattle fed distiller's grains maintain flavor and tenderness of beef
The availability and use of wet distiller's grains in beef finishing diets continues to increase as the ethanol industry expands, and some Texas AgriLife Research scientists are trying to determine if that will affect consumers' meat purchases.
Scavenger birds chew the fat
Humans aren't the only ones who like fatty foods - bearded vultures do, too. A study by Antoni Margalida from the Bearded Vulture Study and Protection Group in El Pont de Suert, Spain, has found that the bearded vulture will discard less energy-dense bones and choose only the bones containing the highest fat content both for its consumption and delivery to its young.
New studies on the Mediterranean diet confirm its effectiveness for chronic disease prevention
Scientists of the Instituto de Nutrición y Tecnología de los Alimentos (Institute of Nutrition and Food Technology) of the University of Granada (UGR, Spain) have been doing research into the positive effects of Mediterranean diet's ingredients on health.
Trans-fatty acids and insulin sensitivity
Trans-fatty acids have been the topic of a lot of negative health news, but in the July Journal of Lipid research, a dietary study in rats suggests that trans-fats do not increase the risk of insulin resistance and diabetes, which may ease at least one area of concern.
Skin oil -- ozone interactions worsen air quality in airplanes
Airline passengers and crews who gripe about poor cabin air quality could have a new culprit to blame: the oils on their skin, hair and clothing.
Paint-on semiconductor outperforms chips
Researchers at the University of Toronto have created a semiconductor device that outperforms today's conventional chips — and they made it simply by painting a liquid onto a piece of glass.
Method slashes quantum dot costs by 80 percent
In an important advance toward the large-scale manufacture of fluorescent quantum dots, scientists at Rice University have developed a new method of replacing the pricey solvents used in quantum dot synthesis with cheaper oils that are commonplace at industrial chemical plants.
Healthier milk straight from the cow
British scientists have found a natural way to produce healthier milk and butter, according to new research in the Journal of the Science of Food and Agriculture. Cows fed rapeseed oil as part of their daily diet produce milk with a significantly less saturated fat. Butter made from the milk is easier to spread at fridge temperatures because it is lower in saturated fat than ordinary butter. According to Anna Fearon, one of the authors of the study: "This kind of tailored milk production could in future be applied to make any dairy product healthier, from cheese to ice cream". High in good fat, low in bad fat Increasing the amount of rapeseed oil in the cows' diet had an effect on
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