Polyunsaturated fatty acids in tissues of rats fed trielaidin and high or low levels of linolenic acid

Astorg, Pierre; Chevalier, Joëlle

doi:10.1007/bf02536444

Cited by 14 publications

(4 citation statements)

References 38 publications

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“…Bieri and Prival (1965) report that each animal species has a characteristic testis fatty acid composition and n -6 DPA is the major component in rats, whereas it is DHA in humans. Accordingly, although rat testis prevails in n -6 PUFA metabolism, testis lipids are relatively insensitive to exogenous fatty acid changes even after high intake of DHA as also suggested elsewhere (Astorg et al, 1987;Chanmugam et al, 1991).…”

Section: Discussionmentioning

confidence: 88%

Dose-Response Effect of Dietary Docosahexaenoic Acid on Fatty Acid Profiles of Serum and Tissue Lipids in Rats

Saito

Ueno

Kubo

et al. 1998

J. Agric. Food Chem.

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The dose-response effects of dietary docosahexaenoic acid (22:6n-3, DHA) on the fatty acid profiles of total lipids of rat serum and tissues were investigated. Rats were fed diets containing graded levels of purified DHA at 0, 1.0, 3.4, and 8.7% of total energy in the diets for 2 weeks. It was found that each tissue had its own peculiar composition of fatty acids which differed markedly from that of circulating serum lipid. This composition was basically influenced dose-dependently by the dietary lipids with graded levels of DHA, but to different degrees in different tissues. Those of brain were most resistant and of heart most susceptible to dietary DHA.

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Section: Discussionmentioning

confidence: 88%

Dose-Response Effect of Dietary Docosahexaenoic Acid on Fatty Acid Profiles of Serum and Tissue Lipids in Rats

Saito

Ueno

Kubo

et al. 1998

J. Agric. Food Chem.

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“…In addition, it is also observed that the oxidative stability of perilla oil in the presence of tocopherols was increased by the addition of phosphatidylethanolamine (PE) [19]. In general, DHA is known to be incorporated preferentially into PE in the tissues [20,21]. Thus, although it is generally thought that DHA is vulnerable to peroxidation due to a large number of double bonds, many issues remain to be investigated with respect to in vivo oxidative stability of DHA.…”

Section: Introductionmentioning

confidence: 99%

Dietary docosahexaenoic acid does not promote tissue lipid peroxide formation to the extent expected from the peroxidizability index of the lipids

Saito

2000

BioFactors

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Changes in susceptibility of tissues to lipid peroxidation were investigated in rats after ingestion of oxidation-prone docosahexaenoic acid (C22:6n-3). Lipid peroxide levels in the liver, kidney and testis increased concomitant with increases in the peroxidizability indices calculated from the fatty acid composition of tissue total lipids. However, even in these cases, the lipid peroxides were not increased to the levels expected from the peroxidizability indices of these tissues, and thus no tissue injury was recognized. When low level of vitamin E was given to rats, the lipid peroxide levels of liver, kidney and testis nearly coincided with the peroxidizability indices of these tissues, where the cell injuries were observed as well. The mechanisms of defense to suppress lipid peroxide levels below the peroxidizability indices in normal vitamin E administration were presumed to be due to enhanced antioxidative function in the tissues mediated primarily by vitamin E, ascorbic acid and glutathione, and also to increased incorporation of docosahexaenoic acid into neutral lipids and phosphatidylethanolamine in the tissues, probably leading to acquiring stability against oxidative attack. Owing to these suppressive mechanisms, physiological efficacy of n-3 fatty acids may be exerted effectively.

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“…Kashima et al (1991) observed that the oxidative stability of perilla oil in the presence of tocopherols was increased by the addition of phosphatidylethanolamine. In general, DHA is known to be incorporated preferentially into phosphatidylethanolamine in the tissues (Breckenridge et al 1972;Astorg & Chevaller, 1987). Thus, although it is generally thought that DHA is vulnerable to peroxidation due to the high number of double bonds in its molecular structure, many issues remain to be investigated with respect to the in vivo oxidative stability of DHA.…”

mentioning

confidence: 99%

Changes in susceptibility of tissues to lipid peroxidation after ingestion of various levels of docosahexaenoic acid and vitamin E

et al. 1997

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To examine the effects of dietary docosahexaenoic acid (DHA) on the potential changes in endogenous lipid peroxidation in the liver and kidney, diets containing a fixed amount of vitamin E (VE; RRR-a-tocopherol equivalent; 134 mg/kg diet) and a graded amount of DHA at the levels of 0, 1.0, 3.4 and 8.7 % of total dietary energy were fed to rats for 14 d (Expt 1). In Expt 2, diets containing a fixed amount of DHA (8-7 % of total dietary energy) and a graded amount of VE at the levels of 54,134 and 402 mg/kg were fed to rats for 15 d. In Expt 1 it was found that endogenous lipid peroxide contents of the liver and kidney, as measured by thiobarbituric acid value and chemiluminescence intensity, were higher, and their or-tocopherol contents lower than those of the controls, with a gradual increase and decrease in values respectively as the dietary DHA level increased (Expt 1). However, the contents of water-soluble antioxidants, i.e. ascorbic acid and nonprotein-SH (glutathione), increased with increases in the dietary DHA level, while the Se-dependent glutathione peroxidase (EC 1.11.1.9) activities did not change or tended to be lower. When the graded level of VE was given to rats in Expt 2, lipid peroxide contents in the liver and kidney did not change significantly in response to the increasing levels of dietary VE, although their or-tocopherol contents were higher than control values, increasing with increases in the dietary VE levels. The lipid peroxide scavengers other than a-tocopherol changed similarly to those in Expt 1. The results obtained in Expts 1 and 2 indicate that DHA enhances the susceptibility of the liver and kidney to lipid peroxidation concomitant with higher levels of DHA in these tissues, as shown by the fatty acid composition. In addition, VE is unable to protect membranes of the liver and kidney rich in DHA from lipid peroxidation, even after ingestion of the highest level of VE. However, the liver lipid peroxide content of the group given the highest level of DHA was not as high as expected, based on the peroxidizability index which was calculated from the fatty acid composition of the liver lipid.Vitamin E: Docosahexaenoic acid: Lipid peroxidation Fish oils are rich in polyunsaturated fatty acids (PUFA) of n-3 type, such as eicosapentaenoic acid (20:5n-3; EPA), and docosahexaenoic acid (22:6n-3; DHA). Consumption of fish oils is particularly associated with a low incidence of atherosclerosis and cardiovascular diseases, and this prophylactic effect of fish oil ingestion is attributed to n-3 polyunsaturated fatty acids

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Polyunsaturated fatty acids in tissues of rats fed trielaidin and high or low levels of linolenic acid

Cited by 14 publications

References 38 publications

Dose-Response Effect of Dietary Docosahexaenoic Acid on Fatty Acid Profiles of Serum and Tissue Lipids in Rats

Dose-Response Effect of Dietary Docosahexaenoic Acid on Fatty Acid Profiles of Serum and Tissue Lipids in Rats

Dietary docosahexaenoic acid does not promote tissue lipid peroxide formation to the extent expected from the peroxidizability index of the lipids

Changes in susceptibility of tissues to lipid peroxidation after ingestion of various levels of docosahexaenoic acid and vitamin E

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