The effect of a fish oil diet on the fatty acid composition of individual phospholipids and eicosanoid production by rat platelets |
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Authors: | Mónica Careaga-Houck Howard Sprecher |
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Affiliation: | (1) Department of Physiological Chemistry, The Ohio State University, College of Medicine, 333 W. 10th Ave., 5148 Graves Hall, 43210 Columbus, OH |
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Abstract: | When rats were fed a diet containing chow or fish oil for six weeks, the platelet phospholipid content and percent distribution
were similar. In the fish oil fed animals there was a 54, 40, 41, and 24% reduction, respectively, in the levels of 20∶4(n−6)
in the choline-, ethanolamine-, inositol-and serine-containing glycerophospholipids. Dietary fish oil increased the total
(n−3) polyunsaturated fatty acid content in all lipids. This effect was most pronounced in the ethanolamine glycerophospholipids
which now contained 26, 11, and 4 nmols of 20∶5(n−3), 22∶5(n−3), and 22∶6(n−3) in 109 cells. Ionophore A23187 stimulation of platelets from the chow fed rats resulted in the synthesis of 7, 64, and 3.5 nmols
of 12-hydroxy-5,8,10-heptadecatrienoic acid, 12-hydroxy-5,8,10,14-eicosatetraenoic acid and 12-hydroxy-5,8,10,14,17-eicosapentaenoic
acid, respectively, from 1×109 cells. The values from animals fed fish oil were 4, 18, and 27 nmol/109 platelets. It was not possible to detect any lipoxygenase products from 22∶5(n−3) or 22∶6(n−3), even though both acids are
readily metabolized by lipoxygenase when added directly to platelets. These findings suggest that 22-carbon (n−3) fatty acids
are not liberated when phospholipases are activated by calcium mobilization. |
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