Seasoning ingredients in a medium fat diet regulate lipid metabolism [WAT]

Despite a variety of seasoning ingredients in diets, little is known about their cooperative effect on animal metabolism. We fed rats a diet containing 30 wt.% instant noodle with a 26% fat-to-energy ratio for 30 days (N-group). Compared with rats that were fed the same diet without seasonings (C-group), the N-group showed lower liver triacylglycerol levels and higher fecal cholesterol levels. To assess the mechanisms underlying this phenotype, we conducted transcriptome analyses of the hypothalamic–pituitary axis (HP), liver and white adipose tissue (WAT). Our results suggest that these ingredients may affect lipid homeostasis via the HP axis. We fed rats a diet containing 30 wt.% instant noodle with a 26% fat-to-energy ratio for 30 days (N-group). For the control group, we used rats that were fed the same diet without seasonings (C-group), and the mRNA expression in the white adipose tissue was compared between the two groups.