Influence of temperature and high dietary linoleic acid content on esterification,elongation, and desaturation of PUFA in atlantic salmon hepatocytes |
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Authors: | Email author" target="_blank">B?RuyterEmail author C?R?j? B?Grisdale-Helland G?Rosenlund A?Obach M?S?Thomassen |
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Affiliation: | (1) NUTRECO Aquaculuture Research Center, NO-4001 Stavanger, Norway;(2) Department of Animal Science, Agricultural University of Norway, NO-1432 Ås-NLH, Norway;(3) AKVAFORSK (Institute of Aquaculture Research AS), P.O. Box 5010, NO-1432 Ås, Norway |
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Abstract: | The esterification, desaturation, and elongation of 1-14C]18∶3n−3, 1-14C]18∶2n−6, and 1-14C]20∶5n−3 at 5 and at 12°C were studied using cultivated hepatocytes from Atlantic salmon. The salmon were fed diets, in which
0, 50, or 100% of the supplementary fish oil had been replaced by soybean oil, for 950 day-degrees at 5 and 12°C. The endogenous
percentage of 18∶2n−6 in hepatocyte lipids was 2% in cells from fish fed a diet with 100% of the supplemental lipid from fish
oil, and it was slightly less than 25% in cells from fish fed the diet with 100% of the supplemental lipid from soybean oil.
Furthermore, the percentages of 20∶3n−6 and 20∶4n−6 were significantly higher in hepatocytes from fish fed on soybean oil
than they were in those of fish fed on fish oil. The percentages of 20∶5n−3 and 22∶6n−3, on the other hand, were lower. The
endogenous levels of n−6 FA were not significantly correlated with the total amounts of radiolabeled FA esterified in hepatocyte
lipids. The main radiolabeled products formed from 18∶2n−6 were 20∶2n−6 and 20∶3n−6. The level of the important eicosanoid
precursor 20∶4n−6 was twice as high in hepatocyte phospholipids from fish fed the 100% soybean oil diet as it was in hepatocytes
from fish fed the diet with 100% of supplemental lipid from fish oil. The main products formed from 18∶3n−3 were 20∶4n−3,
20∶5n−3, and 22∶6n−3. High levels of dietary 18∶2n−6 do allow, or even seem to increase, the production of 22∶6n−3 from 18∶3n−3
in hepatocytes. The main products formed from 20∶5n−3 were 22∶5n−3 and 22∶6n−3. The production of 22∶6n−3 from 20∶5n−3 was
higher at 5°C than at 12°C. The percentage of 24∶5n−3 was higher at 5°C than it was at 12°C, as was the ratio of 24∶5 to 22∶5.
These results suggest that the elongation rate of 22∶5n−3 to 24∶5n−3 is higher at the lower temperature. |
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