Dietary obesity in the mouse: interaction of strain with diet composition.
Dietary obesity in the mouse: interaction of strain with diet composition.
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小鼠的饮食肥胖：菌株与饮食成分的相互作用。
DOI：
10.1152/ajpregu.1995.268.3.r658
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发表时间：
1995
期刊：
影响因子：
--
通讯作者：
McCollister,S
中科院分区：
文献类型：
--
作者：
West,DB;Waguespack,J;McCollister,S
研究了不同膳食常量营养素含量对AKR/J和SWR/J小鼠身体组成的影响。膳食脂肪以三个水平（45、30和15千卡%）饲喂，而膳食蛋白质也在三个水平（10、20和30千卡%）之间变化。所有小鼠在5周龄时被置于规定的饮食中，并维持这些饮食12周。在所有饮食条件下，AKR/J小鼠与SWR/J小鼠相比显着更大，并且具有显着更高的胴体脂肪含量。在AKR/J小鼠中，膳食脂肪对体脂有明显的剂量反应效应。与此相反，SWR/J小鼠只有在喂食含有最高水平膳食脂肪和最低蛋白质浓度的饮食时才显示出体脂增加。与含有20或10 kcal%蛋白质的饮食相比，高水平的饮食蛋白质（30 kcal%）导致AKR/J小鼠的屠体脂肪显着减少。蛋白质的这种作用在SWR/J小鼠中没有观察到，除了在喂食45 kcal%脂肪饮食的组中。这些研究结果表明，遗传背景和饮食中的常量营养素含量对身体组成有很强的相互作用。与SWR/J品系相比，AKR/J品系小鼠具有更大的胴体脂肪百分比，并且对膳食脂肪组成的影响更敏感。
The effect of varying dietary macronutrient content on the body composition of AKR/J and SWR/J mice was examined. Dietary fat was fed at three levels (45, 30, and 15 kcal%), while dietary protein also was varied across three levels (10, 20, and 30 kcal%). All mice were placed on the defined diets at 5 wk of age and maintained on these diets for 12 wk. AKR/J mice were significantly larger and had a significantly greater carcass fat content compared with SWR/J mice in all dietary conditions. There was a clear dose-response effect of dietary fat on body fat in the AKR/J mice. In contrast, SWR/J mice showed an increase of body fat only when fed the diet containing the highest level of dietary fat and the lowest protein concentration. High levels of dietary protein (30 kcal%) resulted in a significant decrease of carcass fat in the AKR/J mice compared with diets containing either 20 or 10 kcal% protein. This effect of protein was not observed in the SWR/J mice except in the groups fed the 45 kcal% fat diets. These findings demonstrate a strong interaction of genetic background and macronutrient content of the diet on body composition. The AKR/J strain of mouse has a greater percentage of carcass fat and is more responsive to the effects of dietary fat composition compared with the SWR/J strain.