Fatty liver produced by dietary deficiencies: its pathogenesis and potentiation by ethanol

Fatty liver produced by dietary deficiencies: its pathogenesis and potentiation by ethanol

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In a study of the pathogenesis of hepatic fat accumulation under experimental conditions mimicking chronic alcoholism, rats were fed a low-fat diet, echofix spring reverb deficient in amino acids and choline, containing either ethanol or isocaloric amounts of carbohydrate.Dietary deficiencies alone produced a moderately fatty liver after 24 days.The combination of ethanol and dietary deficiencies resulted in enhanced lipid accumulation, which was apparent after only 11 days.

In an investigation of the origin of hepatic triglyceride fatty acids, the experiment was repeated after the adipose lipids had been marked by the feeding of oils containing characteristic fatty acids (linseed oil, containing linolenate, or coconut oil, containing laurate and myristate).In all animals, the fatty acid composition of the hepatic triglycerides differed markedly from that of adipose tissue; it had a larger percentage of endogenously synthesized fatty acids and a five times smaller percentage of the marker fatty acids.In addition, ethanol feeding resulted in a greater retention of the marker fatty acids in the adipose tissue.

Thus, the deposition of hepatic triglycerides produced discount greenery by the feeding of deficient diets is markedly potentiated by ethanol; the triglyceride fatty acids accumulated under these conditions appear to originate, for the most part, not from mobilization of depot fat, but from endogenous synthesis.