Modification of the fatty acid composition of L1210 murine leukemia cells |
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Authors: | C Patrick Burns Diana G Luttenegger Shiao-Ping L Wei Arthur A Spector |
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Affiliation: | (1) Departments of Medicine and Biochemistry, University of Iowa College of Medicine, 52242 Iowa City, IA |
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Abstract: | We have compared the effect of diets containing 16% sunflower seed oil (polyunsaturated fat-rich) or 16% coconut oil (saturated
fat-rich) fed for 3–7 weeks on the composition of L1210 murine leukemia cells which were transplanted into the peritoneal
cavity during the final week of feeding. The L1210 phospholipids of mice fed the sunflower oil diet contained 43% polyenoic
fatty acids and an average of 1.5 double bonds per fatty acid molecule as compared to only 25% polyenoic fatty acids and 1.2
double bonds in the coconut oil group. In contrast, the cells from the sunflower oil group contained only 13% monoenoic fatty
acids as compared to 33% in those from the coconut oil group. When compared to phospholipids of tumors from mice who were
fed a commercial mouse chow, cells grown on sunflower oil had an 18% increase in polyenoic fatty acids and those grown on
coconut oil a 31% decrease. The greatest changes occurred in the proportion of oleate and linoleate. There was only a small
difference in the percentage of saturated fatty acids and in the mean fatty acid chain length among the tumor cells from animals
on the experimental diets. The changes in the fatty acid composition of the L1210 cell neutral lipids and the lipids of the
ascites fluid were similar to those observed in the phospholipids. A majority of the changes had occurred after 5 weeks of
feeding the special diet. These results indicated that the fatty acid saturation of tumor cell phospholipids can be altered
appreciably. The changes in fatty acid composition were not associated with any change in the sterol/phospholipid ratio of
the cells. Therefore, our results suggest that it may be possible to alter the physical properties and function of a tumor
cell membrane by dietary modification of its phospholipid composition. |
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