DHA z-bo 2020-12-18 339

　　Objective To explore the mechanism of DHA inhibiting fat increase induced by high-fat food. Methods In this study, C57BL/6 mice were fed common food (C57BL/6 C group), 45% high-fat food (C57BL/6 H group), and 45% high-fat food plus DHA (0.2 g per gram of food). DHA) (FAD3 C group) and (0.4 g DHA per gram of food) (FAD3 H group) for 20 weeks. At the 19th week, the resting metabolic rate was measured. At the 20th week, the animals were sacrificed to detect the concentration of serum leptin and triglyceride, as well as the expression of adipose differentiation factor and brown genes in white adipose tissue and brown adipose tissue.

　　 Results The study found that high-fat foods caused the highest body weight, body fat, leptin and triglycerides in the C57BL/6 H group (P<0.05). Compared with the C57BL/6 H group, DHA reduced body weight, body fat, leptin and triglycerides (P<0.05), and was dose-dependent. In white fat, DHA reduced the increase of PPARγ, CEBPα and SREP1c mRNA expression induced by high-fat food (P<0.05). Compared with the control group, DHA significantly increased the expression of fat browning genes PGC1α mRNA and UCP1 mRNA in white adipose tissue and brown adipose tissue (P<0.05).

　　 Conclusion Food supplement DHA increases the resting metabolic rate and reduces the expression of fat differentiation genes of white fat and brown fat by increasing the expression of thermogenesis genes, thereby reducing the weight gain induced by high-fat food.