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© 2022 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.

Abstract

Given the popularity of ketogenic diets, their potential long-term consequences deserve to be more carefully monitored. Mitochondrially derived formate has a critical role in mammalian one-carbon (1C) metabolism and development. The glycine cleavage system (GCS) accounts for another substantial source for mitochondrially derived 1C units. Objective: We investigated how the ketogenic state modulates mitochondrial formate generation and partitioning of 1C metabolic fluxes. Design: HepG2 cells treated with physiological doses (1 mM and 10 mM) of β-hydroxybutyrate (βHB) were utilized as the in vitro ketogenic model. Eight-week male C57BL/6JNarl mice received either a medium-chain fatty-acid-enriched ketogenic diet (MCT-KD) or a control diet AIN 93M for 8 weeks. Stable isotopic labeling experiments were conducted. Results and Conclusions: MCT-KD is effective in weight and fat loss. Deoxythymidine (dTMP) synthesis from the mitochondrial GCS-derived formate was significantly suppressed by βHB and consumption of MCT-KD. Consistently, plasma formate concentrations, as well as the metabolic fluxes from serine and glycine, were suppressed by MCT-KD. MCT-KD also decreased the fractional contribution of mitochondrially derived formate in methionine synthesis from serine. With the worldwide application, people and medical professionals should be more aware of the potential metabolic perturbations when practicing a long-term ketogenic diet.

Details

Title
Ketogenic Diet Consumption Inhibited Mitochondrial One-Carbon Metabolism
Author
Fan-Yu, Hsu 1 ; Jia-Ying Liou 1 ; Feng-Yao, Tang 2 ; Nga-Lai Sou 3 ; Jian-Hau, Peng 4 ; En-Pei Isabel Chiang 4   VIAFID ORCID Logo 

 Department of Food Science and Biotechnology, National Chung Hsing University, Taichung 402, Taiwan; [email protected] (F.-Y.H.); [email protected] (J.-Y.L.); [email protected] (N.-L.S.); [email protected] (J.-H.P.) 
 Biomedical Science Laboratory, Department of Nutrition, China Medical University, Taichung 402, Taiwan; [email protected] 
 Department of Food Science and Biotechnology, National Chung Hsing University, Taichung 402, Taiwan; [email protected] (F.-Y.H.); [email protected] (J.-Y.L.); [email protected] (N.-L.S.); [email protected] (J.-H.P.); Innovation and Development Center of Sustainable Agriculture (IDCSA), National Chung Hsing University, Taichung 402, Taiwan 
 Department of Food Science and Biotechnology, National Chung Hsing University, Taichung 402, Taiwan; [email protected] (F.-Y.H.); [email protected] (J.-Y.L.); [email protected] (N.-L.S.); [email protected] (J.-H.P.); Innovation and Development Center of Sustainable Agriculture (IDCSA), National Chung Hsing University, Taichung 402, Taiwan; Ph.D. Program in Microbial Genomics, National Chung Hsing University, Taichung 402, Taiwan 
First page
3650
Publication year
2022
Publication date
2022
Publisher
MDPI AG
ISSN
16616596
e-ISSN
14220067
Source type
Scholarly Journal
Language of publication
English
ProQuest document ID
2649049875
Copyright
© 2022 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.