Schiller Vestergren, Anna
- Department of Molecular Sciences, Swedish University of Agricultural Sciences
Abstract
OBJECTIVES: Effects of bioactive compounds on expression of genes involved in lipid metabolism and fatty acid composition were investigated in Atlantic salmon (Salmo salar L.) primary hepatocytes.
METHODS: Five treatments were investigated: I) genistein 0.005 mM, II) genistein 0.025 mM, III) lipoic acid 0.2 mM, IV) sesamin/episesamin 0.05 mM, V) sesamin 0.05 mM and compared to controls. The relative expression of genes involved in lipid homeostasis was analysed after 12h and 48h.
RESULTS: Incubation with lipoic acid, sesamin and episesamin/sesamin for 48h had significant effect on all analysed genes involved in lipid uptake, β-oxidation, elongation and desaturation, some effects were detected on the expression of peroxisome prolifertor-activated receptor (PPARs). Also effects on the fatty acid composition were found.
CONCLUSION: The strongest effect of bioactive copounds on hepatocyte gene expression was detected after 48 hours.
Keywords
beta-oxidation; desaturation; elongation; episesamin; lipoic acid; genistein
Published in
Neuro Endocrinology Letters
2011, volume: 32 (Suppl. 2), pages: 41-50
Publisher: MAGHIRA & MAAS PUBLICATIONS
SLU Authors
Trattner, Sofia
- Department of Wildlife, Fish and Environmental Studies, Swedish University of Agricultural Sciences
- Department of Molecular Sciences, Swedish University of Agricultural Sciences
- Department of Wildlife, Fish and Environmental Studies, Swedish University of Agricultural Sciences
Mraz, Jan
- Department of Molecular Sciences, Swedish University of Agricultural Sciences
- University of South Bohemia in České Budějovice
- Department of Molecular Sciences, Swedish University of Agricultural Sciences
Pickova, Jana
- Department of Molecular Sciences, Swedish University of Agricultural Sciences
- University of South Bohemia in České Budějovice
- Department of Molecular Sciences, Swedish University of Agricultural Sciences
UKÄ Subject classification
Food Science
Permanent link to this page (URI)
https://res.slu.se/id/publ/57113