Details

Autor(en) / Beteiligte

• Rajcic, Dragana
• Brandt, Annette
• Jin, Cheng Jun
• Sánchez, Victor
• Engstler, Anna Janina
• Jung, Finn
• Nier, Anika
• Baumann, Anja
• Bergheim, Ina
• Strnad, Pavel

Titel

Exchanging dietary fat source with extra virgin olive oil does not prevent progression of diet-induced non-alcoholic fatty liver disease and insulin resistance

Ist Teil von

• PloS one, 2020-09, Vol.15 (9), p.e0237946-e0237946

Ort / Verlag

San Francisco: Public Library of Science

Erscheinungsjahr

2020

Quelle

Electronic Journals Library

Beschreibungen/Notizen

• Dietary fat is discussed to be critical in the development of non-alcoholic fatty liver disease. Here, we assess the effect of exchanging dietary fat source from butterfat to extra virgin olive oil on the progression of an already existing diet-induced non-alcoholic fatty liver disease in mice. Female C57BL/6J mice were fed a liquid butterfat-, fructose- and cholesterol-rich diet (BFC, 25E% from butterfat) or control diet (C, 12%E from soybean oil) for 13 weeks. In week 9, fat sources of some BFC- and C-fed mice were switched either to 25E% or 12E% olive oil (OFC and CO). Glucose and insulin tolerance tests were performed, and markers of liver damage and glucose metabolism were assessed. After 6 weeks of feeding, BFC-fed mice had developed marked signs of insulin resistance, which progressed to week 12 being not affected by the exchange of fat sources. Liver damage was similar between BFC- and OFC-fed mice. Markers of lipid metabolism and lipid peroxidation in liver and of insulin signaling in liver and muscle were also similarly altered in BFC- and OFC-fed mice. Taken together, our data suggest that exchanging butterfat with extra virgin olive oil has no effect on the progression of non-alcoholic fatty liver disease and glucose tolerance in mice.