Determination of saturated and unsaturated Fatty acids amount in leukocyte membranes from subjects fed with solid and fluid oils (original) (raw)
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Prostaglandins, Leukotrienes and Essential Fatty Acids, 2007
The composition and incorporation of fatty acids (FA) in plasma and blood cells is the result of distinct processes: intake, metabolism and peripheral utilization. Aim of the study: was to compare the FA profile in plasma, lipoproteins and blood cells with that in whole blood (WB) from healthy volunteers; to assess the quantitative distribution of selected FA in triacylglycerols, cholesteryl esters and phospholipids. Lipid FA profiles are comparable in plasma and lipoproteins but differ from those in blood cells. In WB, the FA profile results from the balanced proportion of FA pools in plasma and cells. The contribution of each lipid class to the total amount of FA differs among blood specimens. Phospholipids of plasma and red blood cell are the major contributors to the FA amount and profile in WB. In conclusion, the FA profile of WB reflects the FA status and WB could be an adequate specimen for the assessment of FA intakes. r
Research Journal of Pharmaceutical, Biological and Chemical Sciences
Red palm oil, coconut oil, groundnut oil, sesame oil (Beniseed oil), soybean oil, palm kernel oil are some edible vegetable oils derived from seeds or fruits of different plants. These oils supply lipids in the diets, and useful for their distinct aromas, colours, palatability and availability. Vegatable oils are rich in essential nutrients such as vitamins, anti-oxidant compounds etc. The type of diet and in particular the nature of dietary fats may raise or lower the phospholipids in man. This study aimed to investigate the impact of the various edible vegetable oils on tissues phospholipids contents, organ and total body weights changes in rats. The phospholipids content was estimated using standard procedure. Results indicate that while body weight gain was observed in RPO>SSO, body weight loss was seen in PKO>CCO>SBO. The liver and kidney weights were also significant (p<0.05) higher in RPO compared with other groups. The liver weight was significantly (p<0.05) l...
Croatica Chemica Acta, 2005
The aim of this study was to investigate the phospholipid fatty acid profile and dietary fatty acids effects in the liver, lung, spleen and submandibular gland mice tissues. Palmitic (C16:0) and stearic (C18:0) fatty acids were major saturates in all the tissues studied. Oleic acid (C18:1n-9) was the major monounsaturated in the phospholipid fraction of all tissues. Docosahexaenoic acid (C22:6n-3) was the major polyunsaturated in the liver and lung, arachidonic acid (C20:4n-6) was the major polyunsaturated in the spleen, and linoleic acid (C18:2n-6) in the submandibular gland tissue samples. Presented data support the hypothesis that corn oil diet induced changes increase linoleic acid (C18:2n-6), and olive oil increases the oleic acid (C18:1n-9) content in total phospholipid fatty acid composition in the majority of the examined tissues. Liver tissue was most affected by the applied diet.
2004
The aim of this study was to investigate the phospholipid fatty acid profile and dietary fatty acids effects in the liver, lung, spleen and submandibular gland mice tissues. Palmitic (C16:0) and stearic (C18:0) fatty acids were major saturates in all the tissues studied. Oleic acid (C18:1n-9) was the major monounsaturated in the phospholipid fraction of all tissues. Docosahexaenoic acid (C22:6n-3) was the major polyunsaturated in the liver and lung, arachidonic acid (C20:4n-6) was the major polyunsaturated in the spleen, and linoleic acid (C18:2n-6) in the submandibular gland tissue samples. Presented data support the hypothesis that corn oil diet induced changes increase linoleic acid (C18:2n-6), and olive oil increases the oleic acid (C18:1n-9) content in total phospholipid fatty acid composition in the majority of the examined tissues. Liver tissue was most affected by the applied diet.
LIPIDOMICS OF BLOOD AND ORGANS OF RATS FED DIETS SUPPLEMENTED WITH DIFFERENT EDIBLE OILS
Studies were carried out to compare the effects of different edible oils (olive, turkey, palm, groundnut and soya) on lipidomics of blood and organs of rats. Thirty-six male albino rats divided into six groups (n = 6) were fed compounded diets without oil (control) and with different oils (10%) each ad libitum for twenty-eight days. Lipid profiles of tissues (blood, brain, heart and liver) and Hydroxymethylglutaryl CoA (HMG CoA) reductase activity in brain and liver were determined. All edible oil-containing diets (especially groundnut and soya oils) significantly reduced (p<0.05) weight gain and daily growth rate. Condition factor was significantly decreased (p<0.05) only in groundnut and increased in turkey oil fed groups compared with other diets. Different lipidomic patterns were elicited by the different oils compared with control. Significant decreases (p<0.05) were observed in level of cholesterol in plasma (olive and turkey oils) and heart (all oil diets) while increases were observed in HDL (olive, groundnut and soya oils), VLDL-LDL (olive, turkey and palm oils), RBC (all oil diets except olive oil group), brain (groundnut and soya oils) and liver (olive and turkey oils). HMG-CoA reductase activity significantly increased in liver of olive, soya and palm oil fed groups and brain (all oil diets) but decreased in liver of groundnut oil group. Triacylglycerol level significantly increased (p<0.05) in plasma and RBC of palm oil group, HDL (turkey oil) and VLDL-LDL (olive, turkey and palm oils) while it decreased in plasma (groundnut and soya oils), brain (all oil diets) and heart (palm and groundnut oils). Phospholipid levels increased significantly (p<0.05) in RBC (all oil diets except the olive), plasma and VLDL-LDL (all oil diets), brain (soya bean oil) and heart (turkey oil). The results indicated that olive, groundnut and soya bean oils are more beneficial to health compared with palm and turkey oils which may predispose to cardiovascular disease.
Effect of fatty acids on leukocyte function
2000
Fatty acids have various effects on immune and inflammatory responses, acting as intracellular and intercellular mediators. Polyunsaturated fatty acids (PUFAs) of the omega-3 family have overall suppressive effects, inhibiting lymphocyte proliferation, antibody and cytokine production, adhesion molecule expression, natural killer cell activity and triggering cell death. The omega-6 PUFAs have both inhibitory and stimulatory effects. The most studied of these is arachidonic acid that can be oxidized to eicosanoids, such as prostaglandins, leukotrienes and thromboxanes, all of which are potent mediators of inflammation. Nevertheless, it has been found that many of the effects of PUFA on immune and inflammatory responses are not dependent on eicosanoid generation. Fatty acids have also been found to modulate phagocytosis, reactive oxygen species production, cytokine production and leukocyte migration, also interfering with antigen presentation by macrophages. The importance of fatty acids in immune function has been corroborated by many clinical trials in which patients show improvement when submitted to fatty acid supplementation. Several mechanisms have been proposed to explain fatty acid modulation of immune response, such as changes in membrane fluidity and signal transduction pathways, regulation of gene transcription, protein acylation, and calcium release. In this review, evidence is presented to support the proposition that changes in cell metabolism also play an important role in the effect of fatty acids on leukocyte functioning, as fatty acids regulate glucose and glutamine metabolism and mitochondrial depolarization.
Annals of Nutrition and Metabolism, 1999
Background: Membrane fluidity is an important aspect of cellular physiology which may be manipulated by diet. Methods: We studied the effect of dietary fish oil on the membrane composition of erythrocytes and cheek cells, and on membrane fluidity of erythrocytes as assessed by fluorescence recovery after photobleaching (FRAP). Healthy volunteers received a daily supplement of fish oil (930 mg EPA, 630 mg DHA) for 42 days. Results: The intervention reduced the ratio of n-6 to total fatty acid in the phospholipid fraction of erythroctye membranes but the n-3 fraction remained stable and the ratio of cho-lesterol to phospholipid increased. The level of EPA and DHA in cheek cells increased significantly during the intervention period. The mean diffusion coefficient of the fluorescent probe in erythrocyte membranes increased from 7.2 B 0.7 ! 10 -9 cm 2 /s at the start to 9.8 B 0.5 ! 10 -9 cm 2 /s after 21 days. Membrane fluidity remained higher than the initial value 42 days after withdrawal of the supplement. Fish oil also reduced platelet aggregation in response to ADP but there was no effect on plasma lipid profiles. Conclusion: We conclude that n-3 fatty acids influence erythrocyte membrane composition at relatively low levels of supplementation by a mechanism which does not necessarily involve an increase in the level of EPA or DHA present in the membrane.
Nutrition Research, 1997
We examined time related effects of an intake of n-3 polyunsaturated fatty acids (PUFA) on the fatty acid profiles of rat enterocytephospholipids.Three diets containing 20 wt% fat with similar levels of linoleic acid (C18:2n-6), approximately 11 wt'%of the fatty acids, were prepared. The diets were: Palm oil diet (PD), 0.6 wt% n-3 PUFA;fish oil diet (ID), 32 wt% n-3 PUFA (C20-C22); and linseed oil diet (LD), 32 wt% n-3 PUFA (C18:3n-3). Forty weanling male Wistar rats were fed PD for 34 days and then divided into three groups. Two groups of sixteen rats each were then fed FD or LD, respectively, and eight rats remained on PD as a control group. At 6, 12, 18, 24,72, 144, and 288 hours followingthe change of diets rats were killed, the enterocytes were isolated and the fatty acid profiles of the intestinal phospholipids were examined. Duringthe first 12hours followingthe change from PD to FD, the content of n-3 PUFA in the intestinal phospholipids increased from less than 1 mol% to approximately 20 mol%, whereas the contents of n-6 PUFA and of monoenes were reduced from 40 mol% to 28 mol% and from 19 mol% to 12 mol%, respectively. The fatty acid profiles were then largely constant during the remaining experimentedperiod. In the LD group, the n-3 PUFA contents rose from less than 1 mol% to 10 mol% during the fist 144hours, and the content of n-6 PUFA and monounsaturated fatty acids were reduced from 40 mol% to 36 mol% and from 19 mol~oto 14 mol%, respectively. Desaturation and elongation products of C18:3n-3, such as C20:5n-3, C22:5n-3 and C22:6n-3, were observed following intake of LD. All three groups contained approximately40 mol% of saturated fatty acids in the intestinal phospholipids.