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The effect of intake of lamb meat on energy metabolism of Sprague-Dawley rats: possible role of carnitine
Abstract
The purpose of the present study was to determine whether carnitine was responsible for the increased energy
metabolism observed in Sprague-Dawley rats following inclusion of lamb meat in their diet. This was tested by feeding one of
the following three diets: a control diet (control) based on a standard formulation (AIN-93G), a carnitine-supplemented
control diet (CD) and a lamb meat diet (LD). All diets were isocaloric (15.46 kJ/gDM)and contained 18.3% protein, 7.1% fat
and 58.3% carbohydrate. The carnitine concentrations in the control diet, CD and LD were 29, 984 and 953 mg/kg,
respectively. The expression of carnitine palmitoyltransferase-I(CPT-I)aand CTP-Ib genes, Na,K-ATPase activities and the
contents of fat, ATP and creatine phosphate (Cr.P) in liver and skeletal muscle tissues were measured on Days 7 and 14.
Bodyweights, bodyweight gains and oxygen consumption rates (OCR) of rats were also measured. The rats fed the LD had
higher OCR, ATP and Cr.P concentrations, expressions of CPT-I gene, Na,K-ATPase activities, and lower fat contents,
bodyweights and bodyweight gains (P<0.05) than did the control-group rats. However, rats fed theCDwere not significantly
different from those fed the control diet, except for the higher CPT-Iaexpression, ATP concentrations and lower fat contents
in liver (P < 0.05).We conclude that carnitine intake from lamb was not the main factor accounting for the significant effects
of lamb consumption on energy metabolism. However, it is likely that carnitine intake by consumption of lamb meat in theLD
partly contributed to lowering fat contents in liver, compared with the CD and the control diet groups.
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For sixteen years, the American institute of Nutrition Rodent Diets, AIN-76 and AIN-76A, have been used extensively around the world. Because of numerous nutritional and technical problems encountered with the diet during this period, it was revised. Two new formulations were derived: AIN-93G for growth, pregnancy and lactation, and AIN-93M for adult maintenance. Some major differences in the new formulation of AIN-93G compared with AIN-76A are as follows: 7 g soybean oil/100 g diet was substituted for 5 g corn oil/ 100 g diet to increase the amount of linolenic acid; cornstarch was substituted for sucrose; the amount of phosphorus was reduced to help eliminate the problem of kidney calcification in female rats; L-cystine was substituted for DL-methionine as the amino acid supplement for casein, known to be deficient in the sulfur amino acids; manganese concentration was lowered to one-fifth the amount in the old diet; the amounts of vitamin E, vitamin K and vitamin B-12 were increased; and molybdenum, silicon, fluoride, nickel, boron, lithium and vanadium were added to the mineral mix. For the AIN-93M maintenance diet, the amount of fat was lowered to 40 g/kg diet from 70 g/kg diet, and the amount of casein to 140 g/kg from 200 g/kg in the AIN-93G diet. Because of a better balance of essential nutrients, the AIN-93 diets may prove to be a better choice than AIN-76A for long-term as well as short-term studies with laboratory rodents.
In recent years, much attention has been paid to develop meat and meat products with physiological functions to promote health conditions and prevent the risk of diseases. This review focuses on strategies to improve the functional value of meat and meat products. Value improvement can be realized by adding functional compounds including conjugated linoneleic acid, vitamin E, n3 fatty acids and selenium in animal diets to improve animal production, carcass composition and fresh meat quality. In addition, functional ingredients such as vegetable proteins, dietary fibers, herbs and spices, and lactic acid bacteria can be directly incorporated into meat products during processing to improve their functional value for consumers. Functional compounds, especially peptides, can also be generated from meat and meat products during processing such as fermentation, curing and aging, and enzymatic hydrolysis. This review further discusses the current status, consumer acceptance, and market for functional foods from the global viewpoints. Future prospects for functional meat and meat products are also discussed.
Skeletal muscle CoA and carnitine metabolism were investigated in six human volunteers at rest and after exhaustive exercise under normoxic and hypoxic conditions. In comparison to the values at rest, exhaustive exercise was associated with a three- to fourfold increase in the skeletal muscle lactate, and with a twofold increase in the acetyl-CoA content, both under normoxic and hypoxic conditions. Since exercise did not significantly affect the skeletal muscle CoA radical (CoASH), total acid-soluble, or total CoA contents, the increase in the acetyl-CoA content was at the expense of short-chain acyl-CoAs different from acetyl-CoA. With exhaustive exercise, the skeletal muscle acetylcarnitine and short-chain acylcarnitine contents increased by a factor of three to four both under normoxic and hypoxic conditions. In contrast to the CoA pool, these increases were associated with a decrease in the free carnitine content, whereas the total acid-soluble and total carnitine contents were not affected by exercise. After exhaustive exercise, the skeletal muscle acetyl-CoA/CoASH ratio showed a linear correlation with the corresponding acetylcarnitine/free carnitine ratio. The plasma short-chain acylcarnitine concentration increased by a factor of two to three during exercise, and was not significantly different from the values at rest 40 min after completion of exercise. Thus, the current studies illustrate the close interaction between the CoA and carnitine pools in the exercising human skeletal muscle, and they underscore the important role of carnitine in maintaining the muscular CoASH content during exhaustive exercise.
The molecular origin of standard metabolic rate and thermogenesis in mammals is examined. It is pointed out that there are important differences and distinctions between the cellular reactions that 1) couple to oxygen consumption, 2) uncouple metabolism, 3) hydrolyze ATP, 4) control metabolic rate, 5) regulate metabolic rate, 6) produce heat, and 7) dissipate free energy. The quantitative contribution of different cellular reactions to these processes is assessed in mammals. We estimate that approximately 90% of mammalian oxygen consumption in the standard state is mitochondrial, of which approximately 20% is uncoupled by the mitochondrial proton leak and 80% is coupled to ATP synthesis. The consequences of the significant contribution of proton leak to standard metabolic rate for tissue P-to-O ratio, heat production, and free energy dissipation by oxidative phosphorylation and the estimated contribution of ATP-consuming processes to tissue oxygen consumption rate are discussed. Of the 80% of oxygen consumption coupled to ATP synthesis, approximately 25-30% is used by protein synthesis, 19-28% by the Na(+)-K(+)-ATPase, 4-8% by the Ca2(+)-ATPase, 2-8% by the actinomyosin ATPase, 7-10% by gluconeogenesis, and 3% by ureagenesis, with mRNA synthesis and substrate cycling also making significant contributions. The main cellular reactions that uncouple standard energy metabolism are the Na+, K+, H+, and Ca2+ channels and leaks of cell membranes and protein breakdown. Cellular metabolic rate is controlled by a number of processes including metabolic demand and substrate supply. The differences in standard metabolic rate between animals of different body mass and phylogeny appear to be due to proportionate changes in the whole of energy metabolism. Heat is produced by some reactions and taken up by others but is mainly produced by the reactions of mitochondrial respiration, oxidative phosphorylation, and proton leak on the inner mitochondrial membrane. Free energy is dissipated by all cellular reactions, but the major contributions are by the ATP-utilizing reactions and the uncoupling reactions. The functions and evolutionary significance of standard metabolic rate are discussed.
To examine the kinetics of carnitine palmitoyltransferase-I (CPT-I) and the influence of dietary variables, young pigs (18 kg, n = 20) were fed corn-soybean meal diets supplemented with 40 g soy oil/kg and containing either 136 or 180 g crude protein/kg and either 0 or 500 mg/kg L-carnitine (2 x 2 factorial design). Diets were offered for 10 d (85% of ad libitum); CPT-I activities in liver and skeletal muscle mitochondria were determined, and enzyme kinetic constants (V:(max) and K:(m) for carnitine) were estimated. Kinetics of CPT-I in muscle were not affected by diet (P: > 0.1; carnitine K:(m) = 480 +/- 44 micromol/L). In contrast, the K:(m) for carnitine in liver was increased from 164 to 216 +/- 20 micromol/L by dietary L-carnitine supplementation (P: < 0.01) and from 169 to 211 +/- 20 micromol/L by high protein feeding (P: < 0.05). Dietary L-carnitine increased muscle and liver free carnitine concentrations by 72 and 158% over control concentrations (770 and 80 micro;mol/kg wet muscle and liver, respectively). Because tissue carnitine concentrations were within the range of the respective K:(m) for both liver and muscle tissue, it is inferred that alteration of tissue carnitine concentrations via dietary supplementation could modulate CPT-I activity in young pigs.
The heart has high energy demands and utilizes free fatty acids and glucose as the primary substrates for the production of adenosine triphosphate (ATP). Most of the ATP required by the heart is generated via oxidation of fatty acids during aerobic or mild ischemic conditions. Fatty acid oxidation requires more oxygen than does glucose oxidation to produce the same amount of ATP. Over a wide range of workloads, the heart maintains a "metabolic homeostasis" of metabolites and energy flux that is controlled by a complex cytosolic and mitochondrial network. Fatty acids are transported across the mitochondrial membrane via a complex process involving carnitine and malonyl coenzyme A as 2 of the critical components. Alterations in metabolism result in increased levels of fatty acid oxidation after an ischemic event and during reperfusion. The heightened consumption of fatty acids in an oxygen-poor environment results in greater oxygen consumption, reduced ATP production, and alteration in ionic homeostasis. The result is mitochondrial damage and a loss of cardiac efficiency. Ischemic heart disease is a metabolic problem. Manipulation of cardiac metabolism provides promise for the treatment of ischemic heart disease. An overview of fatty acid oxidation's role in cardiac ischemia and reperfusion is reviewed.
Use of the real-time polymerase chain reaction (PCR) to amplify cDNA products reverse transcribed from mRNA is on the way to becoming a routine tool in molecular biology to study low abundance gene expression. Real-time PCR is easy to perform, provides the necessary accuracy and produces reliable as well as rapid quantification results. But accurate quantification of nucleic acids requires a reproducible methodology and an adequate mathematical model for data analysis. This study enters into the particular topics of the relative quantification in real-time RT-PCR of a target gene transcript in comparison to a reference gene transcript. Therefore, a new mathematical model is presented. The relative expression ratio is calculated only from the real-time PCR efficiencies and the crossing point deviation of an unknown sample versus a control. This model needs no calibration curve. Control levels were included in the model to standardise each reaction run with respect to RNA integrity, sample loading and inter-PCR variations. High accuracy and reproducibility (<2.5% variation) were reached in LightCycler PCR using the established mathematical model.
The objective of this work is to study the dietary regulation of cytosolic NADP- linked isocitrate dehydrogenase (EC 1.1.1.4.2) in male rat liver. Seven different diets were prepared: 1- AIN-93 (control), 3501 kcal/g diet; 2- Soy, 3540 kcal/g diet; 3- Low protein, 3593 kcal/g diet; 4- Dextrin, 4056 kcal/g diet; 5- High- carbohydrate, 4101 kcal/g diet; 6- Fat, 4120 kcal/g diet and 7- High- fat, 6521 kcal/g diet. The enzymatic activities of isocitrate dehydrogenase and glucose-6-phosphate dehydrogenase, as marker enzyme, were determined. The variation of some serum parameters as glucose, total cholesterol and triglycerides, was studied. The results showed that isocitrate dehydrogenase did not change significantly with different diets, while for glucose- 6- phosphate dehydrogenase, significant differences were observed for each diet respect to control. Glucose, cholesterol and triglycerides did not show any difference to diets 2 and 3, compared with diet 1. In hypercaloric diets, there was a significative increase (p
Milk proteins exert a wide range of nutritional, functional and biological activities. Many milk proteins possess specific biological properties that make these components potential ingredients of health-promoting foods. Increasing attention is being focused on physiologically active peptides derived from milk proteins. These peptides are inactive within the sequence of the parent protein molecule and can be liberated by (1) gastrointestinal digestion of milk, (2) fermentation of milk with proteolytic starter cultures or (3) hydrolysis by proteolytic enzymes. Milk protein derived peptides have been shown in vivo to exert various activities affecting, e.g., the digestive, cardiovascular, immune and nervous systems. Studies have identified a great number of peptide sequences with specific bioactivities in the major milk proteins and also the conditions for their release have been determined. Industrial-scale technologies suitable for the commercial production of bioactive milk peptides have been developed and launched recently. These technologies are based on novel membrane separation and ion exchange chromatographic methods being employed by the emerging dairy ingredient industry. A variety of naturally formed bioactive peptides have been found in fermented dairy products, such as yoghurt, sour milk and cheese. The health benefits attributed to peptides in these traditional products have, so far, not been established, however. On the other hand, there are already a few commercial dairy products supplemented with milk protein-derived bioactive peptides whose health benefits have been documented in clinical human studies. It is envisaged that this trend will expand as more knowledge is gained about the multifunctional properties and physiological functions of milk peptides.
The effect of meat consumption on cancer risk is a controversial issue. However, recent meta-analyses show that high consumers of cured meats and red meat are at increased risk of colorectal cancer. This increase is significant but modest (20-30%). Current WCRF-AICR recommendations are to eat no more than 500 g per week of red meat, and to avoid processed meat. Moreover, our studies show that beef meat and cured pork meat promote colon carcinogenesis in rats. The major promoter in meat is heme iron, via N-nitrosation or fat peroxidation. Dietary additives can suppress the toxic effects of heme iron. For instance, promotion of colon carcinogenesis in rats by cooked, nitrite-treated and oxidized high-heme cured meat was suppressed by dietary calcium and by α-tocopherol, and a study in volunteers supported these protective effects in humans. These additives, and others still under study, could provide an acceptable way to prevent colorectal cancer.
Creatine and phosphocreatine are substrates for creatine kinase which is a key enzyme involved in energy transfer within the cell. Analogues of creatine have been fed to animals to determine the role this enzyme plays in energy metabolism, but progress in interpretation has been hampered by the lack of quantitative techniques to determine tissue content of these compounds. We describe the separation and quantitation of substituted guanidino compounds and their phosphorylated forms by high-performance liquid chromatography. First, a cation-exchange column is used to assay free creatine and its unphosphorylated analogues, and then phosphocreatine and its phosphorylated analogues as well as adenylate content (AMP, ADP, ATP) are assayed on an anion-exchange column. These methods have proven successful in measuring the chemical contents of these compounds in neutralized perchloric acid extracts of mammalian skeletal muscles. The sensitivity of this method ranges from 50 to 200 pmol, which is adequate to provide information from tissue extracts of 5- to 10-mg samples.
In man carnitine is synthesized from proteic trimethyllysine in liver, brain and kidney. Muscles which contain approximately 98% of carnitine must take it up from the blood in an exchange process with endogenous deoxycarnitine, the immediate precursor of carnitine. Uneven organ distribution of the enzymes catalyzing carnitine synthesis further implies an inter-organ transport of the intermediates. Assay of these intermediates in blood may assist causal definition of carnitine deficiency syndromes. Besides catalyzing the transport of long-chain acyls in mitochondria, carnitine is necessary for the export of intra-mitochondrially produced short-chain acyls and for trapping and elimination of unphysiological acyls (benzoic, pivalic, valproic acids etc.). Unlike the corresponding acyl-CoA, carnitine esters are capable of diffusing across cellular membranes, and may be eliminated in urine, distributed in tissues or both. Assay of physiological and unphysiological carnitine esters in urine is necessary for the diagnosis of carnitine insufficiencies.
L-Carnitine is an essential cofactor in transfer of long-chain fatty acids across the inner mitochondrial membrane. L-Carnitine is present in living systems in free form and as short-chain and long-chain fatty acylcarnitine esters. In recent years, several clinical syndromes due to or associated with carnitine deficiency have been described. They include 2 primary types--systemic and muscle (or myopathic) carnitine deficiency--and at least 15 syndromes in which carnitine deficiency seems to be secondary to genetic defects of intermediary metabolism or to other conditions. Possible beneficial effects of exogenous carnitine in ischemic heart disease have been the focus of intensive research in recent years. Free carnitine and esterified carnitine are measured by a sensitive enzymatic-radiochemical method. In some cases, the diagnosis of carnitine deficiency can be made by assay of total (free plus esterified) carnitine in plasma or serum. Proper diagnosis, however, often depends on determination of total carnitine in skeletal muscle or liver (or both). Since the first clinical description of carnitine deficiency in 1973, considerable progress has been made in defining and classifying the carnitine deficiency syndromes. Recent efforts in basic and clinical research have provided important clues about the molecular causes of these syndromes.
This review article presents the biosynthesis, metabolism, sources, levels, and general functions of carnitine. Emphasis is placed on the expression of carnitine deficiency and insufficiency as well as the causes of these conditions. The various functions of carnitine are discussed as they may relate to disease treatment.
The efficacy, safety, and metabolic consequences of rapid weight loss in privately owned obese cats by means of a canned weight-reduction diet and the influence of orally administered L-carnitine on rate of weight loss, routine clinical evaluations, hepatic ultrasonography, plasma amino acid profiles, and carnitine analytes were evaluated. A double-blinded placebo-controlled design was used with cats randomly divided into 2 groups: Group 1 (n = 14) received L-carnitine (250 mg PO q24h) in aqueous solution and group 2 (n = 10) received an identical-appearing water placebo. Median obesity (body condition scores and percentage ideal body weight) in each group was 25%. Caloric intake was restricted to 60% of maintenance energy requirements (60 kcal/kg) for targeted ideal weight. The reducing formula was readily accepted by all cats. Significant weight loss was achieved by week 18 in each group without adverse effects (group 1 = 23.7%, group 2 = 19.6%). Cats receiving carnitine lost weight at a significantly faster rate (P < .05). Significant increases in carnitine values developed in each group (P < .02). However, significantly higher concentrations of all carnitine moieties and a greater percentage of acetylcarnitine developed in cats of group 1 (P < .01). The dietary formula and described reducing strategy can safely achieve a 20% weight reduction within 18 weeks in obese cats. An aqueous solution of L-carnitine (250 mg PO q12h) was at least partially absorbed, was nontoxic, and significantly increased plasma carnitine analyte concentrations as well as rate of weight loss.
The myocardial extraction of fatty acids, ketone bodies and amino acids was measured in thirty-three patients. The heart extracted considerable amounts of these non-carbohydrate foodstuffs. Myocardial extraction ratios of fatty acids were particularly great after a high fat intake, suggesting storage of fat in the heart muscle.A negative correlation between myocardial carbohydrate and ketone utilization was observed; this finding is in accord with the theory of substrate competition for available oxygen.During infusion of amino acids the rise in arterial amino acid concentration produced a disproportionate increase in their myocardial extraction and a considerable increase in glucose extraction by the heart.Statistical analysis of the data revealed a large scatter in almost all observations. It seems likely that this was the outcome of physiologic variations resulting from differences in the metabolic needs and requirements of the heart.
The general health message to the public about meat consumption is both confusing and misleading. It is stated that meat is not good for health because meat is rich in fat and cholesterol and high intakes are associated with increased blood cholesterol levels and coronary heart disease (CHD). This paper reviewed 54 studies from the literature in relation to red meat consumption and CHD risk factors. Substantial evidence from recent studies shows that lean red meat trimmed of visible fat does not raise total blood cholesterol and LDL-cholesterol levels. Dietary intake of total and saturated fat mainly comes from fast foods, snack foods, oils, spreads, other processed foods and the visible fat of meat, rather than lean meat. In fact, lean red meat is low in saturated fat, and if consumed in a diet low in SFA is associated with reductions in LDL-cholesterol in both healthy and hypercholesterolemia subjects. Lean red meat consumption has no effect on in vivo and ex vivo production of thromboxane and prostacyclin or the activity of haemostatic factors. Lean red meat is also a good source of protein, omega-3 fatty acids, vitamin B12, niacin, zinc and iron. In conclusion, lean red meat, trimmed of visible fat, which is consumed in a diet low in saturated fat does not increase cardiovascular risk factors (plasma cholesterol levels or thrombotic risk factors).
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