Linoleic and α-linolenic acids differently modify the effects of elaidic acid on polyunsaturated fatty acid metabolism and some immune indices in rats

Abstract

To explore whether the metabolic responses to trans, compared with cis, fatty acids depend on the source of dietary polyunsaturated fatty acids (PUFA), male Sprague-Dawley rats, 5 weeks old, were fed on diets containing 30 g oleic (cis) or elaidic (trans) acids/kg in combination with either 70 g perilla oil (a-linolenic acid) or safflowerseed oil (linoleic acid)/kg for 3 weeks in separate experiments. The dietary fats were adjusted to have the same level of total PUFA. The dietary manipulation did not influence the growth indices, but spleen weight was greater when the dietary PUFA source was perilla oil. The incorporation of trans fatty acid into liver phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol and phosphatidylserine and adipose tissue lipids, particularly phospholipids, was significantly higher when rats were fed on safflowerseed oil compared with perilla oil. However, only limited differences were observed in the effects of cis and trans fatty acids on the proportions of PUFA in liver phospholipids. Splenic production of prostaglandin E2 was reduced by trans fatty acid when safflowerseed oil was the PWA source, but no trans effect was observed on leukotriene C, production. Dietary PUFA significantly influenced the concentration of plasma immunoglobulins (Ig) but the effect of geometry was only seen in IgG which was increased by trans acid. Dietary trans fatty acid increased the CD4+ : CDS+ T-lymphocyte ratio in the spleen, reflecting a decreasing trend of the proportion of CDS+, when combined with perilla oil. These observations indicate that the type of PUFA simultaneously ingested specifically infiuences the effect that truns acid exerts on PUFA metabolism, eicosanoid production and some immune indices.Elaidic acid: Oleic acid: a-Linolenic acid: Linoleic acid: EicosanoidsThe undesirable effects of trans octadecenoic acids on the concentration of plasma cholesterol and the profile of plasma lipoproteins have been reported for human subjects

Effects of Dietary Supplementation with n-3 Fatty Acids Compared with n-6 Fatty Acids on Bronchial Asthma.

“…Wedid not examine the change of serum IgE value and n-3 fatty acid/ n-6 fatty acid ratio during this study. Some researchers documented significant influences of dietary PUFAon the serum IgE and n-3 fatty acids/ n-6 fatty acids ratio (34,35). The present study suggests that dietary supplementation with perilla seed oil, rich in a-LNA, is more significantly beneficial to bronchial asthma than that with corn oil, rich in LA, by the suppressive effects on the generation of LTs by leucocytes.…”

Trans fatty acids effect on some serum enzymes and immunological parameters in Wistar albino rats

“…The CD4+ cell count is a measure of the immune status of an animal. The increased value may be an indication that the rats in this group were able to handle the amount of trans fatty acids consumed, however, the finding is completely in agreement with the report of Koga et al, (1997) where dietary intake of trans fatty acids increased plasma CD4+. The basophils count showed slight increases that were not statistically significant at P>0.05 in test groups (1, 2 and 4 ) when compared to group 5 ( control),however group 3 indicated non significant decrease .…”

“…Food and Drug Administration (FDA) reported increased risk of coronary heart disease on consumption of high trans fats (Federal register, 1999). Dietary trans fatty acids have been implicated in the immune system, the splenic production of prostaglandins E 2 was reduced while both plasma IgG and CD4+ : CD8+ T-lymphocytes ratios were increased (Koga et al,1997).…”

Impact of trans fatty acids of ruminant origin compared with those from partially hydrogenated vegetable oils on CHD risk

“…Reasonably pure c9,t11-CLA are also available. It should not be forgotten that the impact of TFAs on risk parameters and thus on overall CHD risk is not only affected by the level of TFA intake and the TFA pattern, but also by the quality of background dietary fats (Koga, Nonaka, Gu, & Sugano, 1997;Sugano & Ikeda, 1996) and other environmental variables, as well as subject characteristics.…”