DIET INDUCED OBESITY IN PAPIO: PALATABLE HIGH-FAT HIGH-FRUCTOSE DIET

这个子项目是许多研究子项目中利用 资源由NIH/NCRR资助的中心拨款提供。子项目和 调查员(PI)可能从NIH的另一个来源获得了主要资金， 并因此可以在其他清晰的条目中表示。列出的机构是 该中心不一定是调查人员的机构。 这一试点项目的目的是建立饮食诱导肥胖(DIO)的非人类灵长类动物模型。我们打算评估长期维持在非常可口的肥胖饮食(高胆固醇；高脂肪；高简单碳水化合物)下的瘦狒狒体内脂肪积累的加速发展程度。现在已经清楚地表明，肥胖是冠心病(CHD)和2型糖尿病(T2D)发展的一个主要(和可预防的)危险因素，主要是通过其对脂肪和葡萄糖代谢的病理影响。我们在SFBR过去十年的工作清楚地表明，即使在标准饮食(低脂肪；低单碳水化合物)的情况下，一些狒狒也容易患上自发性肥胖症。考虑到狒狒对体重增加的明显易感性，我们假设我们可以通过饮食控制加速肥胖及其相关的共病(CHD和T2D)的发展。具体地说，通过增加饮食中脂肪和简单碳水化合物的含量，使其更能代表西化社会中大多数人越来越多地消费的饮食，我们可以预见到会导致狒狒肥胖。这项研究将使用大约20只动物，这些动物将被要求接受可口的高脂肪-高卡路里高密度饮食(随意喂养)。其中一半人还将在六个月的时间里每天喝一杯含糖饮料(使用高果糖玉米糖浆)。最后的10只动物(总共30只)将作为对照组，维持常规水和标准饮食，随意提供。这项挑战将在六个月的时间内进行。在整个研究过程中，将记录人体测量，并在基线和每两个月抽取一次血液样本。身体脂肪成分也将每两个月测量一次。综上所述，我们建议给20只动物喂食一种“肥胖-非常可口-致动脉粥样硬化”的饮食，这种饮食将模仿典型快餐餐的饮食组成(例如，汉堡、大薯条和大苏打水)，但可以在我们殖民地的正常居住条件下喂养。制作可口颗粒的配料是：猪油，高果糖玉米糖浆，Crisco，水。椰子油、粉末中的胆固醇、盐、维生素混合物和蛋黄以及这些颗粒将在现场使用减肥厨房生产。这些颗粒将被烘焙，以增加食物来源的适口性。因此，目前的初步研究的具体目标将是制定一种非常可口的肥胖饮食，并将一组成年狒狒在这种饮食下维持六个月，以评估其对体重以及血脂和血糖状况的影响。

This subproject is one of many research subprojects utilizing the resources provided by a Center grant funded by NIH/NCRR. The subproject and investigator (PI) may have received primary funding from another NIH source, and thus could be represented in other CRISP entries. The institution listed is for the Center, which is not necessarily the institution for the investigator. The aim of this pilot project is to establish a non-human primate model of diet induced obesity (DIO). We intend to assess the extent of accelerated development of body fat accumulation in lean baboons maintained for an extended period on a highly palatable obesogenic diet (high cholesterol; high fat; high simple carbohydrates). It has now been clearly demonstrated that obesity represents a major (and preventable) risk factor for the development of Coronary Heart Disease (CHD) and Type 2 Diabetes (T2D), primarily through its pathological effects on lipid and glucose metabolism. Our own work over the past decade here at SFBR has clearly shown that some baboons are susceptible to the development of spontaneous obesity even while being maintained on a standard chow diet (low fat; low simple carbohydrates). Given this apparent susceptibility of baboons to weight gain, we hypothesize that we can accelerate the development of obesity and its associated comorbidities (CHD and T2D) by dietary manipulation. Specifically by increasing both the fat and simple carbohydrate content of the diet to make it more representative of the diets increasingly consumed by most individuals in westernized societies we can predictably induce obesity in baboons. This study will use approximately 20 animals that will be challenged with a palatable high fat-high calorie dense diet (fed ad libitum). Half of them will also be given access to a sugar-enriched drink (using high fructose corn syrup) every day for six months. The final 10 animals (30 total) will serve as controls having been maintained on regular water and the standard chow diet offered ad libitum. The challenge will be conducted over a six month period. Anthropometric measurements will be recorded and blood samples will be drawn at baseline and every two months through the course of the study. Body fat composition will also be measured every two months. In summary, we are proposing to feed 20 animals with an "obesogenic-highly palatable-atherogenic" diet which will mimic the dietary composition of a typical fast food meal (e.g., a hamburger, large fries and large soda) but which can be fed under the normal housing conditions for our colony. The ingredients to prepare the palatable pellets are: Lard, High Fructose Corn Syrup, Crisco, Hydrog. coconut oil, Cholesterol in powder, Salt, Vitamin mixture, and Egg yolk and these pellets will be produced on site using the diet kitchen. The pellets will be baked to add palatability to the food source. Therefore the specific aim of the current pilot study will be to formulate a highly palatable obesogenic diet and maintain a group of adult baboons on this diet for six months to evaluate its effects on body weight as well as lipid and glucose status.