Dietary fish oil dose- and time-response effects on cardiac phospholipid fatty acid composition |
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Authors: | Alice?J?Owen Beata?A?Peter-Przyborowska Andrew?J?Hoy Email author" target="_blank">Peter?L?McLennanEmail author |
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Affiliation: | (1) Smart Foods Center, Department of Biomedical Science, University of Wollongong, 2522 Wollongong, NSW, Australia |
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Abstract: | Fish consumption is associated with reduced cardiovascular mortality, and elevated myocardial long-chain n−3 polyunsaturated
FA (PUFA) content is implicated in this cardioprotection. This study examined the dose and time responses for incorporation
of n−3 PUFA into cellular membranes in rats fed fish oil (FO)-containing diets. For the time course study, rats were fed a
10% FO diet for periods ranging from 0 to 42 d, after which myocardial and erythrocyte membrane fatty acid composition was
determined. For the dose response study, rats (n=3) were fed 0, 1.25, 2.5, 5, or 10% FO for 4 wk, with myocardial, erythrocyte, and skeletal muscle membrane FA determined.
Myocardial DHA (22∶6n−3) levels doubled in 2 d, stabilizing at levels ≈200% higher than control after 28 d feeding with 10%
FO. By comparison, DHA levels doubled after 4 wk of 1.25% FO feeding. In myocardium and skeletal muscle, EPA (20∶5n−3) levels
remained low, but in erythrocytes EPA levels reached 50% of DHA levels. The n−3 PUFA were incorporated at the expense of n−6
PUFA in myocardium and skeletal muscle, whereas erythrocytes maintained arachidonic acid levels, and total n−3 PUFA incorporation
was lower. This study shows that low doses of FO produce marked changes in myocardial DHA levels; maximal incorporation takes
up to 28 d to occur; and while erythrocytes are a good indicator of tissue n−3 incorporation in stable diets, they vary greatly
in their time course and pattern of incorporation. |
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