Fig. 3

Figure 3.Electron microscopy reveals foot process effacement and glomerular basement membrane (GBM) thickening in the setting of high-calorie diets. A: transmission electron micrographs of representative glomeruli from each diet-fed group revealed foot process effacement in both groups fed higher-calorie diets. Arrows indicate areas of foot process effacement. B: the percentage of the GBM covered by intact podocyte foot processes increased in the high-calorie diet-fed group, suggesting loss of the slit diaphragm area. C: glomeruli from high-calorie and high-calorie, high-fat diet-fed fish had increased GBM thickness. Scale bars = 1 µm. In B, n = 5 electron micrographs from each group. In C, GBM thickness was measured at 15 randomly assigned points in each of five images. Data are presented as means ± SD. Statistical tests were as follows: Welch ANOVA with Dunnett’s multiple comparisons test. **P < 0.01 and ****P < 0.0001. HC, high-calorie diet; HCHF, high-calorie, high-fat diet; HF, high-fat diet; ND, normal diet.