Hostname: page-component-78c5997874-8bhkd Total loading time: 0 Render date: 2024-11-10T09:33:57.176Z Has data issue: false hasContentIssue false
  • English
  • Français

Effect of dietary fatty acid composition on inositol-, choline- and ethanolamine-phospholipids of mammary tissue and erythrocytes in the rat

Published online by Cambridge University Press:  09 March 2007

Christine M. Williams  and
K. Maunder
Christine M. Williams
Affiliation:
The Nutrition Research Group, Department of Biochemistry, University of Surrey, Guildford GU2 5XH
K. Maunder
Affiliation:
The Nutrition Research Group, Department of Biochemistry, University of Surrey, Guildford GU2 5XH
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.

The present study investigated the effect of feeding maize-oil, olive-oil and fish-oil diets, from weaning to adulthood, on rat mammary tissue and erythrocyte phospholipid fatty acid compositions. Effects of diet on the relative proportions of membrane phospholipids in the two tissues were also investigated. Mammary tissue phosphatidylinositol (PI) fatty acids were unaltered by diet, but differences in phosphatidylethanolamine (PE) and, to a lesser extent, phosphatidylcholine (PC) fractions were found between animals fed on different diets from weaning. Differences observed were those expected from the dietary fatty acids fed; n-6 fatty acids were found in greatest amounts in maize-oil-fed rats, n-9 in olive-oil-fed rats, and n-3 in fish-oil-fed rats. In erythrocytes the relative susceptibilities of the individual phospholipids to dietary modification were: PE > PC > PI, but enrichment with n-9 and n-3 fatty acids was not observed in olive-oil- and fish-oil-fed animals and in PC and PE significantly greater amounts of saturated fatty acids were found when animals fed on olive oil or fish oil were compared with maize-oil-fed animals. The polyunsaturated: saturated fatty acid ratios of PE and PC fractions were significantly lower in olive-oil- and fish-oil-fed animals. No differences in the relative proportions of phospholipid classes were found between the three dietary groups. It is suggested that differences in erythrocyte fatty acid composition may reflect dietary-induced changes in membrane cholesterol content and may form part of a homoeostatic response the aim of which is to maintain normal erythrocyte membrane fluidity. The resistance of mammary tissue PI fatty acids to dietary modification suggests that alteration of PI fatty acids is unlikely to underlie effects of dietary fat on mammary tumour incidence rates.

Keywords

Fatty acidsMammary tissuePhospholipidsRat
Type
Lipid Metabolism
Information
British Journal of Nutrition , Volume 68 , Issue 1 , July 1992 , pp. 183 - 193
Copyright
Copyright © The Nutrition Society 1992

References

REFERENCES

Ahmed, K. & Holub, B. J. (1984). Alteration and recovery of bleeding times, platelet aggregation and fatty acid composition of individual phospholipids in platelets of human subjects receiving a supplement of cod-liver oil. Lipids 19, 617–624.CrossRefGoogle ScholarPubMed
Armstrong, B. & Doll, R. (1975). Environmental factors and cancer incidence and mortality in different countries, with special reference to dietary practices. International Journal of Cancer 15, 617–631.CrossRefGoogle ScholarPubMed
Bartlett, G. R. (1959). Phosphorus assay in column chromatography. Journal of Biological Chemistry 234, 466–468.CrossRefGoogle ScholarPubMed
Berrino, F. & Muti, P. (1989). Mediterranean diet and cancer. European Journal of Clinical Nutrition 43, 49–55.Google ScholarPubMed
Borochov, H., Zahler, P. & Wilbrandt, W. (1977). The effect of phosphatidylcholine to sphingomyelin mole ratio on the dynamic properties of sheep erythrocyte membrane. Biochimica et Biophysica Acta 470, 382–388.CrossRefGoogle ScholarPubMed
Boyd, P. & Leake, R. (1988). Progress in understanding breast cancer: epidemiological and biological interactions. Breast Cancer Research and Treatment 11, 91–112.Google Scholar
Byers, T. (1988). Diet and cancer. Any progress in the interim? Cancer 62, 1713–1724.Google ScholarPubMed
Carroll, K. K. & Khor, K. T. (1975). Dietary fat in relation to tumorigenesis. Progress in Biochemical Pharmacology 10, 308–353.Google ScholarPubMed
Correa, P. (1981). Nutrition and cancer: epidemiological correlations. In The Practice of Cancer Prevention in Clinical Medicine, pp. 1–10 [Newell, G. R., editor]. New York: Raven Press.Google Scholar
Galloway, J. H., Cartwright, I. J., Woodcock, B. E., Greaves, M., Russell, G. G. & Preston, F. E. (1985). Effects of dietary fish oil supplementation on the fatty acid composition of the human platelet membrane: demonstration of selectivity in the incorporation of eicosapentaenoic acid into membrane phospholipid pools. Clinical Science 68, 449–454.CrossRefGoogle ScholarPubMed
Garg, M. L., Sabine, J. R. & Snoswell, A. M. (1985). A comparison of the influence of diets high in saturated versus unsaturated fatty acids on lipid composition and glucose-6-phosphate activity of rat liver microsomes. Biochemistry International 10, 585–595.Google Scholar
Gibney, M. J. & Bolton-Smith, C. (1988). The effect of a dietary supplement of n-3 polyunsaturated fat on platelet lipid composition, platelet function and platelet plasma membrane fluidity in healthy volunteers. British Journal of Nutrition 60, 5–12.CrossRefGoogle ScholarPubMed
Glenn, J. L. & Dam, H. (1965). Influence of dietary lipids on the fatty acid composition of neutral lipids and phosphatides in chick liver and bile. Journal of Nutrition 86, 143–153.CrossRefGoogle ScholarPubMed
Hill, J. G., Kukis, A. & Beveridge, J. M. R. (1965). The effect of diet on the phospholipid composition of the red blood cells of man. Journal of the American Oil Chemists' Society 42, 137–141.Google Scholar
Ip, C. (1987). Fat and essential fatty acid in mammary carcinogenesis. American Journal of Clinical Nutrition 45, 218–224.CrossRefGoogle ScholarPubMed
Jurkowski, J. J. & Cave, W. T. (1985). Dietary effects of menhaden oil on the growth and membrane lipid composition of rat mammary tumors. Journal of the National Cancer Institute 74, 1145–1150.Google ScholarPubMed
Karmali, R. A., Marsh, J. & Fuchs, C. (1984). Effects of omega-3 fatty acids on growth of a rat mammary tumor. Journal of the National Cancer Institute 73, 457–461.CrossRefGoogle ScholarPubMed
Nishizuka, Y. (1984). Turnover of inositol phospholipids and signal transduction. Science 225, 1365–1370.CrossRefGoogle ScholarPubMed
Schouten, J. A., Beynen, A. C. & Popp-Snijders, C. (1985). Effect of a hypercholesterolemic diet on the fatty acid composition of rat erythrocyte phospholipids. Nutrition Reports International 31, 229–236.Google Scholar
Smith, J. E. (1987). Erythrocyte membrane: Structure, function and pathophysiology. Veterinary Pathology 24, 471–476.CrossRefGoogle ScholarPubMed
Toniolo, P., Riboli, E., Protta, F., Charrel, M. & Cappa, A. P. M. (1989). Calorie-providing nutrients and risk of breast cancer. Journal of the National Cancer Institute 81, 278–286.Google Scholar
Wahle, K. W. J. (1983). Fatty acid modification and membrane lipids. Proceedings of the Nutrition Society 42, 273–285.CrossRefGoogle ScholarPubMed
Weiner, T. W. & Sprecher, H. (1984). Arachidonic acid, 5,8,11,-eicosatrienoic acid and 5,8,11,14,17-eicosapentaenoic acid. Dietary manipulation of levels of these acids in rat liver and platelet phospholipids and their incorporation into human platelet lipids. Biochimica et Biophysica Acta 792, 293–303.CrossRefGoogle ScholarPubMed
Welsch, C. W. (1985). Host factors affecting the growth of carcinogen-induced rat mammary carcinomas: A review and tribute to Charles Brenton Huggins. Cancer Research 45, 3415–3443.Google ScholarPubMed
Welsch, C. W. (1987). Enhancement of mammary tumorigenesis by dietary fat: review of potential mechanisms. American Journal of Clinical Nutrition 45, 192–202.CrossRefGoogle ScholarPubMed
Williams, C. M. & Dickerson, J. W. T. (1987). Dietary fat, hormones and breast cancer; the cell membrane as a possible site of interaction of these two risk factors. European Journal of Surgical Oncology 13, 89–104.Google Scholar
Williams, C. M. & Maunder, K. (1989). The effect of a low-fat diet on luteal-phase prolactin and oestradiol concentrations and erythrocyte phospholipids in normal premenopausal women. British Journal of Nutrition 61, 651–661.CrossRefGoogle ScholarPubMed
Woodcock, B. E., Smith, E., Lambert, W. H., Morris-Jones, W., Galloway, J. H., Greaves, M. & Preston, F. E. (1984). Beneficial effect offish oil on blood viscosity in peripheral vascular disease. British Medical Journal 228, 592–595.CrossRefGoogle Scholar