Phospholipid fatty acids of brain and liver are modified by α-tocopherol and dietary fat in growing chicks

Fuhrmann, Herbert; Sallmann, H.‐P.

doi:10.1079/bjn19960013

Cited by 33 publications

(17 citation statements)

References 32 publications

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“…decreased C18:1 and increased C20:1, increased C18:2, 20:4 and C22:4, decreased C18:3 and C22:6, the reasons for these effects are not clear. In contrast to our findings, the proportion of n-9 fatty acids in polar lipids of brain and liver of growing chickens was increased when 125 mg/kg of α-tocopheryl acetate was added to their diets (Fuhrmann and Sallman, 1996). On the other hand, in line with the findings of Lauridsen et al (1999), the increased concentrations of n-6 fatty acids, i.e.…”

Section: Fatty Acid In Egg Yolk Lipidscontrasting

confidence: 57%

Effects of dietary conjugated linoleic acid isomers and vitamin E on fatty acid composition and cholesterol content of hen egg yolks

Szymczyk¹,

Pisulewski²

2005

J. Anim. Feed Sci.

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The objective of this study was to develop functional eggs, by feeding hens with conjugated linoleic acid (CLA) isomers (0.0 vs 1.5%) and α-tocopherol (0 vs 120 mg/kg of diet) as an antioxidant. Thirtysix 25-week-old laying hens were randomly distributed into four groups of 9 hens and maintained in individual laying cages throughout 12 weeks of experiment. They were assigned to the four commercial layer diets (2770 kcal ME/kg; 16.7% CP): 0.0% CLA, 0.0% CLA+120 mg vit. E/kg of diet, 1.5% CLA and 1.5% CLA + 120 mg vit. E/kg of diet. The laying performance, fatty acid composition (relative %) and cholesterol content of egg yolk lipids were determined. No apparent effects of dietary CLA on laying performance were observed. The rate of laying and egg production per hen were increased (P<0.01) by vitamin E. When compared to the 0.0% CLA diets, vitamin E added to the 1.5% CLA diets was more effective in increasing the rate of laying (P<0.01). Feeding the 1.5% CLA diets resulted in substantial deposition of CLA isomers (6.7%) in egg yolk lipids. Compared to the 0.0% CLA diets, the 1.5% CLA diets increased SFA (31.7 vs 51.9%; P<0.01), decreased MUFA (45.4 vs 27.3%; P<0.01) and less apparently PUFA content (21.7 vs 19.6%; P<0.01). Vitamin E had no effect on SFA, it decreased MUFA and slightly increased PUFA (P<0.01). When fed to hens in the 0.0% CLA diets, it decreased MUFA (wk 4, 8 and 12; P<0.01) and increased PUFA (wk 4; P<0.01) whereas in the 1.5% CLA diets, it decreased SFA (wk 4; P<0.05) and increased MUFA (wk 4 and 8; P<0.05). Egg cholesterol (mg per egg), was reduced (P<0.01) by both dietary supplements and the effect of vitamin E was more pronounced in the 0.0% CLA diets (P<0.01). In conclusion, vitamin E may exert alleviating effects on fatty acid composition of CLA-enriched eggs. However, the extent of these effects is negligible. Therefore, the composition of CLA-enriched eggs must be improved to consider them functional food products.

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Section: Fatty Acid In Egg Yolk Lipidscontrasting

confidence: 57%

Effects of dietary conjugated linoleic acid isomers and vitamin E on fatty acid composition and cholesterol content of hen egg yolks

Szymczyk¹,

Pisulewski²

2005

J. Anim. Feed Sci.

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“…Previous experiments conducted on growing chicks [41] showed that, in the liver, the unsaturation index of PL increased during vitamin E deficiency, whereas n-9 fatty acids (oleic acid) decreased.…”

Section: Discussionmentioning

confidence: 98%

Effect of antioxidant‐enriched foods on plasma: Phospholipid molecular species composition

Pacetti

Lucci

Boselli

et al. 2009

Euro J Lipid Sci & Tech

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The dietary supplementation with antioxidant-enriched foods was evaluated for the phospholipid (PL) class and molecular species composition of human plasma. Twenty healthy subjects were supplied with α-tocopherol (13.7 mg/day) and coenzyme Q10 (19.4 mg/day) by enriched milk, a dessert, fruit juice and yogurt for 21 days. Phosphatidylcholine (85.2%) and sphingomyelin (10.9%) were the main PL in all samples. Differences among the contents of PL classes were not found. However, principal component analysis showed differences in the PL molecular species 2 h after the mid-morning snack. An increase of phosphatidylinositol (PI) containing stearic/arachidonic (on average from 42.5 to 47.0%), stearic/docosahexaenoic (3.2 vs. 4.9%), oleic/arachidonic and palmitic/docosapentaenoic acid (2.4 vs. 3.7%) was observed. The decreasing species of PI were palmitic/linoleic (5.7 vs. 4.3%), palmitic/oleic (8.1 vs. 6.9%) and stearic/linoleic acid (17.4 vs. 13.8%) after the mid-morning snack. Phosphatidylethanolamine (PE) species showed an opposite trend with respect to PI: A decrease was registered for stearic/arachidonic (17.0 vs. 15.8%), stearic/docosahexaenoic (7.2 vs. 4.9%), oleic/arachidonic and palmitic/docosapentaenoic acid (5.8 vs. 4.8%); an increase was observed for the PE species containing oleic/linoleic (5.5 vs. 7.5% on average after the mid-morning snack), stearic/linoleic (19.7 vs. 23.4%) and stearic/oleic acid (11.4 vs. 13.9%). © 2009 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim

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“…FA concentrations were analysed by measuring fatty acid methyl esters via gas chromatography with di-C17-phosphatidylcholine as internal standard, as previously described[18,21]. Methyl esters were measured with a Varian CP 3800 gas chromatograph (Varian, Darmstadt, Germany) equipped with a flame ionization detector.…”

Section: Methodsmentioning

confidence: 99%

Fatty acid patterns of dog erythrocyte membranes after feeding of a fish-oil based DHA-rich supplement with a base diet low in n-3 fatty acids versus a diet containing added n-3 fatty acids

et al. 2011

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BackgroundIn dogs, increasing the tissue n-3 fatty acid (FA) content is associated with potential benefit in some medical conditions, e.g. atopic dermatitis, cancer or heart disease. Therefore effectively and conveniently increasing tissue n-3 FA levels in dogs is of interest. Incorporation of dietary n-3 FA into cell membranes may be studied by FA analysis of erythrocyte membranes (EM), because of the correlation of its FA composition with the FA composition of other cells. Aim of the study was to determine whether an n-3 FA additive added to a control diet is as effective in increasing EM n-3 FA content as feeding an n-3 FA enriched diet. Furthermore the time course of the incorporation of dietary n-3 FA into canine EM was investigated.MethodsThirty dogs were randomly divided into three dietary groups with ten dogs per group. CONT got a dry dog food diet which did not contain EPA or DHA. FO got a dry dog food diet with a high EPA and DHA content. ADD got the CONT diet combined with an n-3 FA additive rich in DHA and EPA. After a feeding period of 12 weeks the additive was discontinued in ADD and these dogs were fed CONT diet for another four weeks to observe washout effects. Erythrocyte lipids were extracted from venous blood samples and their FA composition was determined by gas chromatography. The Mann-Whitney-U-test was used to detect significant differences between the different groups and time points.ResultsAfter one week the proportions of n-3 FA, DHA and EPA were already significantly increased in ADD and FO, apparently reaching a plateau within eight weeks. In our study DHA and not EPA was preferably incorporated into the EM. After discontinuing the administration of the additive in ADD, the n-3 FA values declined slowly without reaching baseline levels within four weeks.ConclusionsIn dogs, an increase of dietary n-3 FA content leads to a rapid inclusion of n-3 FA into EM, regardless of whether the n-3 FA are offered as an enriched diet or as a normal diet supplemented with an n-3 FA additive.

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Phospholipid fatty acids of brain and liver are modified by α-tocopherol and dietary fat in growing chicks

Cited by 33 publications

References 32 publications

Effects of dietary conjugated linoleic acid isomers and vitamin E on fatty acid composition and cholesterol content of hen egg yolks

Effects of dietary conjugated linoleic acid isomers and vitamin E on fatty acid composition and cholesterol content of hen egg yolks

Effect of antioxidant‐enriched foods on plasma: Phospholipid molecular species composition

Fatty acid patterns of dog erythrocyte membranes after feeding of a fish-oil based DHA-rich supplement with a base diet low in n-3 fatty acids versus a diet containing added n-3 fatty acids

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