Metabolomic and Transcriptomic Analysis of Effects of Three MUFA‐Rich Oils on Hepatic Glucose and Lipid Metabolism in Mice

Scope Olive oil, rapeseed oil, and lard are dietary fats rich in monounsaturated fatty acids, but the effects of dietary oils enriched in monounsaturated fatty acids on hepatic lipid deposition have seldom been compared. Methods and results Ninety 8‐week‐old C57BL/6J male mice are randomly divided into six groups and fed diets containing lard, rapeseed oil, or olive oil with a 10% or 45% fat energy supply for 16 weeks. Under high‐fat conditions, serum total cholesterol levels in the lard and olive oil groups are significantly higher than those in the rapeseed oil group. Hepatic lipid content in the olive oil group is higher than that in the other two groups. Compared with rapeseed oil, lard increases the liver levels of arachidonic, palmitic, and myristic acids and decreases the levels of eicosapentaenoic linolenic acid and linoleic acid. Olive oil increases the liver levels of docosatrienoic, arachidonic, oleic, and myristic acids; maltose; and fructose and decreases the levels of eicosapentaenoic, linolenic, and linoleic acids. Conclusion Olive oil probably causes hepatic lipid deposition in mice, which may enhance hepatic lipid synthesis by activating the starch and sucrose metabolic pathways. By contrast, rapeseed oil shows a significant anti‐lipid deposition effect on the liver. Olive oil, rapeseed oil, and lard are dietary fats that are rich in monounsaturated fatty acids. This study investigates the effects of three dietary oils on hepatic glucose and lipid metabolism in mice. Compared to rapeseed oil and lard, olive oil is most likely to cause hepatic lipid deposition by activating the metabolic pathways of starch and sucrose.