Dietary arachidonic and linoleic acids: Comparative effects on tissue lipids |
| |
| Authors: | J. Whelan K. S. Broughton M. E. Surette J. E. Kinsella |
| |
| Affiliation: | (1) Lipids Research Laboratory, Institute of Food Science, Cornell University, 14853 Ithaca, New York;(2) Department of Nutrition, University of Tennessee, 1215 W. Cumberland, 229 JHB, 37996-1900 Knoxville, Tennessee;(3) Present address: Program in Nutrition, University of Wyoming, 82071 Laramie, WY;(4) Present address: College of Agriculture and Environmental Sciences, University of California, 200 Mark Hall, 95616 Davis, CA |
| |
| Abstract: | ![]()
The effects of preformed dietary arachidonic acid (AA, 20∶4n−6) on murine phospholipid fatty acid composition in tissues capable (liver) and incapable (peritoneal exudate cells, PEC) of desaturating and elongating linoleic acid (LA, 18∶2n−6) to AA were investigated. The results were compared with those obtained on matched animals on LA diets by either substituting or supplementing dietary LA with AA. Modest amounts of AA ethyl ester (0.5 wt%) included in the diet significantly increased tissue phospholipid AA levels by 39% and 57% in the liver and in PEC, respectively. The changes were further enhanced when dietary LA and AA intakes were equivalent,i.e., 57% and 68% in liver and PEC, respectively. This enrichment was observed in all phospholipid classes analyzed, with the greatest impact on phosphatidylcholine. In addition, the doubling of dietary LA had little effect on tissue phospholipid AA levels. The data suggest that while the level of n−6 PUFA may have an important effect on tissue fatty acid composition, the type of n−6 PUFA in the diet could be of greater significance. |
| |
| Keywords: | |
| 本文献已被 SpringerLink 等数据库收录！ |
|
