Hostname: page-component-745bb68f8f-grxwn Total loading time: 0 Render date: 2025-02-04T00:40:29.942Z Has data issue: false hasContentIssue false
  • English
  • Français

Dietary menhaden oil: effects on the rate and magnitude of modification of phospholipid fatty acid composition of mouse heart and brain

Published online by Cambridge University Press:  09 March 2007

Joy E. Swanson ,
J. Mark Black  and
John E. Kinsella
Joy E. Swanson
Affiliation:
Lipid Research Laboratory, Institute of Food Science, Cornell University, Ithaca, New York 14853, USA
J. Mark Black
Affiliation:
Lipid Research Laboratory, Institute of Food Science, Cornell University, Ithaca, New York 14853, USA
John E. Kinsella
Affiliation:
Lipid Research Laboratory, Institute of Food Science, Cornell University, Ithaca, New York 14853, USA
Rights & Permissions [Opens in a new window]

Abstract

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.

1. Male CD-1 white mice, 18-20 g body-weight, were given semi-purified diets containing 100 g menhaden oil (MO) or hydrogenated coconut oil (HCO) /kg for 23 d. Mice were killed on days 0, 3, 5, 7, 14, 23. After 23 d of MO supplementation the remaining mice were switched to the HCO diet for an additional 10 d.

2. The progressive change(s) in the polyunsaturated fatty acid (PUFA) composition of cardiac and brain phospholipid classes were followed during the MO supplementation and depletion periods.

3. The content of fatty acids 20:5n-3, 22:5n-3 and 22:6n-3 increased immediately following ingestion of the MO diet and continued to increase at a steady rate in both heart and brain phospholipid classes.

4. In general, the period required to reach steady-state was 1 week for n-3 PUFA and 18:2n-6, and 2 weeks for 20:4n-6.

5. Cessation of MO consumption for 10 d resulted in marked decreases in the content of n-3 PUFA and increases in n-6 PUFA in cardiac phospholipids in particular. Brain phospholipids were less responsive.

6. The results suggest that dietary fish oil must be consumed for at least 1 week before maximum changes in PUFA composition are observed, and fish oil ingestion must be continuous to maintain elevated n-3 PUFA levels in heart and brain phospholipids.

Type
Research Article
Information
British Journal of Nutrition , Volume 59 , Issue 3 , May 1988 , pp. 535 - 545
Copyright
Copyright © The Nutrition Society 1988

References

Bruckner, G. G., Lokesh, B. R., German, B. & Kinsella, J. E. (1984). Thrombosis Research 34, 479–497.CrossRefGoogle Scholar
Buege, J. A. & Aust, S. D. (1978). Methods in Enzymology 52, 306.Google Scholar
Croft, K. D., Beilin, C. J., Vandongen, R. & Mathews, E. (1984). Biochimica et Biophysica Acta 795, 196–207.CrossRefGoogle Scholar
Flier, J., Lokesh, B. R. & Kinsella, J. E. (1985). Nutrition Research 5, 277–283.CrossRefGoogle Scholar
Goodnight, J. H. (1979). In Statistical Analysis Systems, SAS Users Guide, pp. 113–229 [Helwig, J. T. and Council, R. A., editors]. Raleigh, NC: SAS Institute Inc.Google Scholar
Gudbjarnason, S., Oskarsdottir, G., Doell, B. & Hallgrimsson, J. (1978). Advances in Cardiology 25, 130–144.CrossRefGoogle Scholar
Herold, P. M. & Kinsella, J. E. (1986). American Journal of Clinical Nutrition 43, 566–598.CrossRefGoogle Scholar
Iritani, N. & Narita, R. (1984). Biochimica et Biophysica Acta 793, 441–447.Google Scholar
Knapp, H. R., Reilly, I. A. G., Alessandrini, P. & Fitzgerald, G. A. (1986). New England Journal of Medicine 314, 937–942.CrossRefGoogle Scholar
Lands, W. E. M. (1986). Fish and Human Health. New York: Academic Press.Google Scholar
Lokesh, B. R., Bruckner, G. G. & Kinsella, J. E. (1985). Lipids 20, 842–849.CrossRefGoogle Scholar
Sanders, T. A. B. (1985 a) In The Role of Fats in Human Nutrition, pp. 101–116. [Padley, F. B. and Podmore, J., editors]. Chichester: Ellis Horwood.Google Scholar
Sanders, T. A. B. (1985 b). Proceedings of the Nutrition Society 44, 391–397.CrossRefGoogle Scholar
Sanders, T. A. B. & Roshanai, F. (1983). Clinical Science 64, 91–99.CrossRefGoogle Scholar
Simopoulos, A. P., Kifer, R. R. & Martin, R. E. (1986). Health Effects of Polyunsaturated Fatty Acids in Seafoods. New York: Academic Press, Inc.Google ScholarPubMed
Swanson, J. E., Black, J. M. & Kinsella, J. E. (1987 a). Journal of Nutrition 117, 824–832.CrossRefGoogle Scholar
Swanson, J. E. & Kinsella, J. E. (1986). Journal of Nutrition 116, 514–523.CrossRefGoogle Scholar
Swanson, J. E., Lokesh, B. R. & Kinsella, J. E. (1987 b). Federation Proceedings 46, 1170 (abstract).Google Scholar
Terano, T., Hirai, A., Hamazaki, T., Kobayashi, S., Fujita, T., Tamara, Y. & Kumagai, A. (1983). Atherosclerosis 46, 321–331.CrossRefGoogle Scholar
Thomgren, M. & Gustafson, A. (1981). Lancet ii, 1190–1193.CrossRefGoogle Scholar
von Schacky, C., Fisher, S. & Weber, P. C. (1985). Journal of Clinical Investigation 76, 1626–1631.CrossRefGoogle Scholar
von Schacky, C. & Weber, P. C. (1985). Journal of Clinical Investigation 76, 2446–2450.CrossRefGoogle Scholar