Dietary and nutritional aspects of fatty acid binding proteins

Information on cytosolic fatty acid binding proteins (FABP) related to dietary and pharmacological manipulations is discussed in terms of FABP function. FABP present in liver, heart, intestinal mucosa and omental fat responds to different diets. A parallel change occurs in tissue levels of FABP and metabolism of fatty acids. It seems FABP might play a role in lipid metabolism by interacting with membrane bound enzymes. The available data also support the argument in favor of FABP involvement in intracellular transport, compartmentalization and channeling of fatty acids.     

Dietary fiber

Dietary fiber is plant-derived material that is resistant to digestion by human alimentary enzymes. Fiber may be divided into two broad chemical classes: 1) non-alpha-glucan polysaccharides (cellulose, hemicelluloses, and pectins) and 2) lignins. Dietary fiber behaves within the gastrointestinal tract as a polymer matrix with variable physicochemical properties including susceptibility to bacterial fermentation, water-holding capacity, cation-exchange, and adsorptive functions. These properties determine physiological actions of fiber and are dependent on the physical and chemical composition of the fiber. Fiber undergoes compositional changes as a consequence of bacterial enzymatic action in the colon. Dietary fiber is of clinical significance in certain disorders of colonic function and in glucose and lipid metabolism. Dietary fiber increases stool bulk by acting as a vehicle for fecal water and by increasing fecal bacterial volume. Use of fiber in the treatment of constipation and uncomplicated diverticular disease is well established. By increasing stool bulk, fiber also reduces the fecal concentration of bile acids and other substances. Certain types of fiber decrease the rate of glucose absorption and attenuate postprandial rises in blood glucose and insulin. Plasma cholesterol levels are reduced by mucilaginous forms of fiber. This effect appears to be mediated in part by an increase in fecal acidic sterol excretion.     

Dietary chromium intake

Chromium content of 22 daily diets, designed by nutritionists to be well-balanced, ranged from 8.4 to 23.7 μg/1000 cal with a mean ±SEM chromium content of 13.4±1.1 μg/1000 cal. Most dairy products are low in chromium and provide <0.6μg/serving. Meats, poultry, and fish are also low in chromium, providing 2 μg of chromium or less per serving. Chromium contents of grain products, fruits, and vegetables vary widely, with some foods providing >20 μg/serving. In summary, chromium content of individual foods varies, and is dependent upon chromium introduced in the growing, transport, processing, and fortification of the food. Even well-balanced diets may contain suboptimal levels of dietary chromium.     

Dietary fats and cancer

The present review addresses the evidence for a possible link between dietary fat and cancer. International comparisons suggest that a high-fat diet may increase cancer risk, and this hypothesis is supported by animal experiments. However, epidemiological studies within populations show little or inconsistent associations. Taken together, the available evidence for a relation between dietary fat and cancer is weak.     

Dietary cholesterol-induced post-testicular infertility

This work shows that an overload of dietary cholesterol causes complete infertility in dyslipidemic male mice (the Liver X Receptor-deficient mouse model). Infertility resulted from post-testicular defects affecting the fertilizing potential of spermatozoa. Spermatozoa of cholesterol-fed lxr-/- animals were found to be dramatically less viable and motile, and highly susceptible to undergo a premature acrosome reaction. We also provide evidence, that this lipid-induced infertility is associated with the accelerated appearance of a highly regionalized epididymal phenotype in segments 1 and 2 of the caput epididymidis that was otherwise only observed in aged LXR-deficient males. The epididymal epithelial phenotype is characterized by peritubular accumulation of cholesteryl ester lipid droplets in smooth muscle cells lining the epididymal duct, leading to their transdifferentiation into foam cells that eventually migrate through the duct wall, a situation that resembles the inflammatory atherosclerotic process. These findings establish the high level of susceptibility of epididymal sperm maturation to dietary cholesterol overload and could partly explain reproductive failures encountered by young dyslipidemic men as well as ageing males wishing to reproduce.     

Dietary tryptophan and aging

Summary This paper considers findings which may relate to whether there may be a correlation between dietary L-tryptophan and aging. Early studies had reported that animals fed a tryptophan-deficient diet showed increased longevity compared to controls. Although decreased serotonin levels due to the tryptophan-deficient diet was considered of importance for the increased longevity, a more likely explanation was decreased diet intake due to the deficient diet. Indeed, decreased diet consumption as well as decreased energy intake have been shown to lengthen the lifespan of animals. Greater quantitative assessment between the effect of a tryptophan-deficient diet and that of decreased energy intake needs to be obtained. Our recent findings that one mouse strain (NZBWF₁), which is autoimmune susceptible and has a relatively short lifespan, demonstrate a significantly decreased binding affinity for L-tryptophan by hepatic nuclei when compared to other mouse strains are of much interest. These results stimulated us to reconsider the issue whether L-tryptophan itself may influence the aging process. Since L-tryptophan has a regulatory effect on hepatic protein synthesis which may be related to its binding to a specific nuclear receptor, much akin to what occurs with certain steroid hormones which are considered to be involved in the aging process, this review explores the possibility that L-tryptophan via its regulatory action may be of great importance and merits further investigation. This indispensible dietary component may have a vital regulatory control in the normal state and possibly also during the process of aging.This study was supported by U.S. Public Health Service Research Grant DK-45353 from the National Institute of Diabetes and Digestive and Kidney Diseases