Ketones inhibit fat synthesis - Kindke's Scrap Notes

Kindke's Scrap Notes: Ketones inhibit fat synthesis

Metabolite regulation of nucleo-cytosolic trafficking of carbohydrate response element binding protein (ChREBP): role of ketone bodies.

Without going into all the technical details, here's the punchline....
 These observations show that ketone bodies play an important role in regulation of ChREBP activity by restricting ChREBP localization to the cytoplasm, thus inhibiting fat synthesis during periods of ketosis.

ChREBP is a transcription factor that is activated by increased glucose levels, and ChREBP increases synthesis of enzymes like fatty acid synthase that are responsible for lipogenesis.

Anyway what this paper implies is that high ketone levels will inhibit glucose induced lipogenesis.  I think potentially if your in ketosis this could probably mean that you can eat carbs for 1-2 days while stimulating only very limited lipogenesis. Basically the ability of carbs to cause fat gain should be curbed by high ketone levels. ( in theory ). However ofcourse repeated carb feeding will eventually kill your ketone levels and this will allow ChREBP to frontload its lipogenic power.

Now, who knows the answer to this question....... lets say you eat some carbohydrate, you activate ChREBP and it subsequently causes your cells to manufacture some fatty acid synthase enzymes. Now, how long do these enzymes sit around for? Whats their half life?

From the paper it seems oleate and linoleate also appear to be quite good at inhibiting ChREBP.

Oleic acid

From Wikipedia, the free encyclopedia
Fatty acids (or as their salts) do not often occur as such in biological systems. Instead fatty acids like oleic acid occur as their esters, commonly the triglycerides, which are the greasy materials in many natural oils. Via the process of saponification, the fatty acids can be obtained.

Triglycerides of oleic acid compose the majority of olive oil, although there may be less than 2.0% as free acid in the virgin olive oil, with higher concentrations making the olive oil inedible.[citation needed] 

It also makes up 59-75% of pecan oil,[3] 61% of canola oil,[4] 36-67% of peanut oil,[5] 60% of macadamia oil, 20-85% of sunflower oil (the latter in the high oleic variant),[6] 15-20% of grape seed oil, sea buckthorn oil, and sesame oil,[2] and 14% of poppyseed oil.[7] It is abundantly present in many animal fats, constituting 37 to 56% of chicken and turkey fat[8] and 44 to 47% of lard.
Oleic acid is the most abundant fatty acid in human adipose tissue.[9]

Linoleic acid

From Wikipedia, the free encyclopedia
Linoleic acid (LA) is an unsaturated omega-6 fatty acid. It is a colorless liquid at room temperature. In physiological literature, it has a lipid number of 18:2 cis,cis-9,12. Chemically, linoleic acid is a carboxylic acid with an 18-carbon chain and two cis double bonds; the first double bond is located at the sixth carbon from the methyl end.[3]

Linoleic acid belongs to one of the two families of essential fatty acids. The body cannot synthesize linoleic acid from other food components.[4]

The word "linoleic" comes from the Greek word linon (flax). Oleic means "of, relating to, or derived from oil of olive" or "of or relating to oleic acid" because saturating the omega-6 double bond produces oleic acid.

Some medical research suggests that excessive levels of certain omega−6 fatty acids relative to certain omega-3 fatty acids, but likely in conjunction with exogenous toxins, may have negative health effects.