AI Article Synopsis
- The study measured how different fat contents in milk affect serum nonesterified fatty acid (NEFA) levels in fasting rats after eating.
- Rats consuming skim milk had a significant decrease in NEFA levels relative to their fasting state, while whole milk showed a moderate decrease, and light cream resulted in no significant change.
- Additionally, while serum free tryptophan levels varied with fat content, they did not correlate with tryptophan levels in the brain across different milk types.
Article Abstract
One hour after rats fasted for 13 hours consume a single meal of skim milk, whole milk, or light cream, serum nonesterified fatty acid (NEFA) concentrations changed in direct proportion to the fat content of the diet: serum NEFA levels decreased in rats ingesting skim milk (0.09% fat) to 34% of fasting control values; in animals consuming whole milk (3.59% fat), levels dropped to 50% of fasting levels; these levels did not change significantly, however, in rats consuming light cream (18.26% fat). The percentages of total serum tryptophan not associated with albumin in rats ingesting skim milk, whole milk, or light cream were 22.2, 26.0, and 42.5%, respectively. These variations in serum free tryptophan were not accompanied by significant differences in brain tryptophan among the three treatment groups. These results thus confirm that, with a natural food source, (a) postprandial serum NEFA levels reflect the total fat content of the diet; (b) serum free tryptophan concentration shift proportionately with serum NEFA; and (c) serum free tryptophan concentrations do not reliably predict brain tryptophan levels.
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| http://dx.doi.org/10.1093/jn/105.10.1359 | DOI Listing |
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