Metabolic Interactions among Polyunsaturated Fatty Acids in Response to an Atherogenic Diet

Balachandran, Raghavan; La, Ehrhart

doi:10.3181/00379727-149-38737

Cited by 7 publications

(1 citation statement)

References 1 publication

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“…An increase in unsaturated fatty acids is compensated by the increase in the C:P ratio in a compensatory mechanism (Brasitus et al 1985). Considerable increase in fatty acids 18 : 1, 18 : 2 and 20 : 3 and decrease in the fatty acids 16 : 0, 18 : 0 and 20 : 4 of the PC fraction of the erythrocytes of atherosclerotic patients and, therefore, also an increase in the C:P ratio in erythrocytes associated with a compensatory decrease in 16 : 0 and 18 : 0, and an increase in 20 : 3 and 20 : 4 in guinea pigs fed an atherogenic diet have been reported (Balachandran & Ehrhart, 1975).…”

Section: Discussionmentioning

confidence: 95%

Influence of dietary spices on the fluidity of erythrocytes in hypercholesterolaemic rats

Kempaiah

Srinivasan

2005

Br J Nutr

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In rats rendered hypercholesterolaemic by maintaining them on a cholesterol-enriched diet (0·5 %) for 8 weeks, as a result of alteration in membrane structural lipids, erythrocytes were observed to be deformed and become more fragile. This deformity and fragility was partially reversed by the two dietary spice principles, curcumin and capsaicin, and the spice, garlic, by virtue of their ability to lower the extent of hypercholesterolaemia. A further insight into the factors that might have reduced the fluidity of erythrocytes in hypercholesterolaemic rats revealed changes in fatty acid profile of the membranes, phospholipid composition of the membrane bilayer, reduced Ca 2þ ,Mg 2þ -ATPase, and reduction in the sensitivity of erythrocytes to concanavaline A. Dietary capsaicin appeared to counter these changes partially in hypercholesterolaemic rats. Electron spin resonance (ESR) spectra and fluorescence anisotropy parameters also revealed altered fluidity of erythrocytes in hypercholesterolaemic rats. Dietary capsaicin and curcumin significantly reversed this alteration. Scanning electron microscopic examination revealed that the echinocyte population was increased in the erythrocytes of hypercholesterolaemic rats, and this was significantly countered by dietary capsaicin. The membrane protein profile and the active cation efflux appeared to be unaffected in the hypercholesterolaemic situation.

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Section: Discussionmentioning

confidence: 95%

Influence of dietary spices on the fluidity of erythrocytes in hypercholesterolaemic rats

Kempaiah

Srinivasan

2005

Br J Nutr

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Effects of diets high in saturated fat and cholesterol on the lipid composition of canine platelets

Pitas

Nelson

Jaffe

et al. 1979

Lipids

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The phospholipid composition of platelets from dogs on various experimental diets was determined. Thyroidectomized foxhounds were fed a control diet or the control diet supplemented with (1) beef tallow, (2) beef tallow and cholesterol, or (3) beef tallow, cholesterol, and safflower oil for 23 weeks prior to isolation of platelets. Platelets from animals fed the control diet contained 36.7% phosphatidylcholine (PC), 22.8% phosphatidylethanolamine (PE), 18.4% sphingomyelin (Sph), 11.8% phosphatidylserine (PS), 6.3% phosphatidylinositol (PI), and 2.2% lysophosphatidylcholine. The PE was 77.6% in the plasmalogen form. No highly significant changes in the phospholipid class composition resulted from the experimental diets. Cholesterol supplementation of the diets, however, caused consistent alterations in the fatty acid compositions of the platelet phospholipids including increases in the percentages of 18:1 omega 9 (oleic acid), 18:2 omega 6 (linoleic acid), and 20:3 omega 6 (homo-gamma linolenic acid) and a decrease in the percentage of 20:4 omega 6 (arachidonic acid). Addition of safflower oil to the tallow-cholesterol diet partially reversed these effects. These cholesterol-induced alterations in fatty acid composition could be due to exchange with plasma lipids, de novo synthesis, or altered platelet metabolism. The mechanism remains to be determined.

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Compensatory mechanisms in erythrocyte lipids in patients with atherosclerosis

Michalak

Kadziołka²,

Pruszkowska³

et al. 1988

Lipids

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The quantitative composition of phospholipids and fatty acids of erythrocytes was investigated in patients with atherosclerosis. It was stated that the erythrocyte lipids of atherosclerotic patients contained smaller quantities of phosphatidylcholine and phosphatidylinositol, a significantly larger quantity of sphingomyelin, and higher sphingomyelin/phosphatidylcholine and cholesterol/phospholipid ratios. The existence of compensatory changes was stated, which was evident in the reduction of palmitic and stearic acids and the increase of linoleic and eicosatrienoic acids in erythrocyte phospholipids. These changes in fatty acid composition probably cause minimal changes in the membrane fluidity induced by an increased cholesterol/phospholipid and sphingomyelin/phosphatidylcholine ratios. This paper was the first evidence of occurrence of those changes in erythrocytes during spontaneous atherosclerosis in human.

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Metabolic Interactions among Polyunsaturated Fatty Acids in Response to an Atherogenic Diet

Cited by 7 publications

References 1 publication

Influence of dietary spices on the fluidity of erythrocytes in hypercholesterolaemic rats

Influence of dietary spices on the fluidity of erythrocytes in hypercholesterolaemic rats

Effects of diets high in saturated fat and cholesterol on the lipid composition of canine platelets

Compensatory mechanisms in erythrocyte lipids in patients with atherosclerosis

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