scholarly journals ω–3 fatty acids increase the arachidonic acid content of liver cholesterol ester and plasma triacylglycerol fractions in the rat

1989 ◽  
Vol 261 (1) ◽  
pp. 11-15 ◽  
Author(s):  
M L Garg ◽  
A A Wierzbicki ◽  
A B R Thomson ◽  
M T Clandinin
Keyword(s):  
Fatty Acids ◽  
Arachidonic Acid ◽  
Eicosapentaenoic Acid ◽  
Fish Oil ◽  
Cholesterol Ester ◽  
Linseed Oil ◽  
Liver Cholesterol ◽  
Arachidonic Acid Content ◽  
Cholesterol Esters ◽  
Omega 6

Recent studies have demonstrated that dietary fish oils rich in eicosapentaenoic acid (C20:5,omega 3) lower the content of arachidonic acid and its metabolites in plasma and tissue phospholipids. The present study examined the fatty acid composition of cholesterol ester and triacylglycerol fractions from plasma and livers of rats fed diets enriched with saturated fatty acids (beef tallow), alpha-linolenic acid (linseed oil) or eicosapentaenoic acid (fish oil). Feeding diets containing linseed oil or fish oil for 28 days increased arachidonic acid (C20:4,omega 6) levels in the cholesterol ester fraction of liver and in the triacylglycerol fraction of the plasma lipids. Plasma cholesterol esters were depleted of C20:4,omega 6 after feeding of the diet containing either linseed oil or fish oil. The changes in C20:4,omega 6 content cannot be explained by alterations in cholesterol ester or triacylglycerol pools of plasma and liver. These results suggest that the decrease in phospholipid C20:4,omega 6 content generally observed after fish oil consumption may be partly due to a shift of C20:4,omega 6 from phospholipid to the triacylglycerol and/or cholesterol ester pools in the same tissue. Triacylglycerols and cholesterol esters may therefore play a buffering role in the homeostatic maintenance of tissue phospholipid levels of arachidonic acid.

Dietary n-3 and n-6 fatty acids are equipotent in stimulating volume regulation in Ehrlich ascites tumor cells

1993 ◽  
Vol 264 (1) ◽  
pp. C109-C117 ◽  
Author(s):  
L. Lauritzen ◽  
E. K. Hoffmann ◽  
H. S. Hansen ◽  
B. Jensen
Keyword(s):  
Fatty Acids ◽  
Arachidonic Acid ◽  
Eicosapentaenoic Acid ◽  
Fish Oil ◽  
Tumor Cells ◽  
Initial Rate ◽  
Ehrlich Ascites Tumor ◽  
Ehrlich Ascites Tumor Cells ◽  
Ascites Tumor ◽  
Ehrlich Ascites

This investigation addresses whether enriching cellular phospholipids with n-3 or n-6 fatty acids affects the process of regulatory volume decrease (RVD) in murine Ehrlich ascites tumor cells. Two weeks of dietary n-3-rich fish oil (7.5%, wt/wt) increased the ratio of eicosapentaenoic acid to arachidonic acid in cellular phospholipids compared with an olive oil control diet. Cells grown in mice fed on fish oil had an accelerated RVD response after hypotonic exposure, indicating that the volume-induced K+ conductance was increased. The fish oil diet furthermore resulted in an increased Cl- conductance during RVD, demonstrated as an increased initial rate of cell shrinkage after addition of K+ ionophore to the swollen cells. The initial rate of volume recovery correlated positively with the sum of eicosanoid precursors (arachidonic acid plus eicosapentaenoic acid) (P = 0.007). Diet supplemented with n-6 fatty acids resulted in an enhanced RVD response as well. RVD was inhibited by anti-calmodulin drugs, and exogenous leukotriene D5 and leukotriene D4 were equipotent in attenuating this inhibition. We conclude that dietary polyunsaturated fatty acids result in a more effective RVD response because of an increase in the volume-induced Cl- and K+ conductances. We propose that this is caused by an enhanced volume-induced leukotriene synthesis due to an increase in eicosanoid precursor availability.

scholarly journals Feeding Fish Oil and Linseed Oil to Laying Hens to Increase the n-3 PUFA in Egg Yolk

2008 ◽  
Vol 77 (4) ◽  
pp. 561-568 ◽  
Author(s):  
G. Kralik ◽  
Z. Škrtić ◽  
P. Suchý ◽  
E. Straková ◽  
Z. Gajčević
Keyword(s):  
Fatty Acids ◽  
Fish Oil ◽  
Laying Hens ◽  
Linseed Oil ◽  
Egg Yolk ◽  
Omega 3 ◽  
Pufa Ratio ◽  
Omega 6 ◽  
Total Fatty Acids ◽  
Egg Yolks

The research was carried out to assess the possibility of egg yolk enrichment with n-3 PUFA through supplementation of fish oil (FO) and linseed oil (LO) to layer diet. A total of 84 ISA Brown laying hens were divided into three groups. Each group consisted of seven cages with four hens per cage. Groups received diets differing in combinations of oils. The diet fed to group E1 contained 1.50% LO and 3.5% FO, group E2 had diets with 2.5% LO and 2.5% FO, and group E3 was fed diets with 3.5% LO and 1.5% FO. Contents of fatty acids in oils, diets and egg yolks were analyzed. The egg yolk content of α-linolenic acid (α-LNA) and omega-3 polyunsaturated fatty acids (n-3 PUFA) in total fatty acids was increased (P < 0.001) due to the increased content of linseed oil in hen diet and it was the most favourable in group E3. In groups E1, E2 and E3, the α-LNA content was 3.25%, 4.33% and 5.18%, respectively, and the n-3 PUFA content was 6.80%, 7.22% and 8.50%, respectively. The content of eicosapentaenoic acid was higher (P < 0.05) in egg yolks of group E1 than that of groups E2 and E3. No significant differences (P > 0.05) were found among groups in the docosahexaenoic acid content. The omega-6/omega-3 PUFA ratio in groups E1, E2 and E3 was 2.96, 2.93 and 2.49, respectively. Increased concentration of linseed oil and reduced concentration of rapeseed oil in diets resulted in less SFA (P < 0.001) and more n-3 PUFA in egg yolks. It was determined that laying hens have the ability to synthesize EPA and DHA from α-LNA if they receive enough α-LNA through their diets.

scholarly journals Fish oil: a potent inhibitor of platelet adhesiveness [see comments]

Blood ◽  
1990 ◽  
Vol 76 (5) ◽  
pp. 938-945 ◽  
Author(s):  
XL Li ◽  
M Steiner
Keyword(s):  
Fatty Acids ◽  
Arachidonic Acid ◽  
Platelet Aggregation ◽  
Eicosapentaenoic Acid ◽  
Fish Oil ◽  
Platelet Adhesion ◽  
Fatty Acid Distribution ◽  
Moderate Increase ◽  
Platelet Adhesiveness ◽  
Normal Individuals

Abstract The effect of fish oil administration on platelet function was studied in eight normal individuals, four men and four women, who received fish oil equivalent to 6 g eicosapentaenoic acid per day for a period of 25 days. Platelet aggregation, platelet adhesion, phospholipid and fatty acid distribution were measured at periodic intervals before, during, and after the period of fish oil administration. Platelet aggregation induced by arachidonic acid, adenosine diphosphate, and collagen showed a moderate increase in ED 50 in response to the administration of fish oil. Conversely, platelet adhesion to fibrinogen and collagen I, which was studied at low shear rates in a laminar flow chamber, showed a striking 60% to 65% decrease after fish oil supplementation of the diet. The change in adhesiveness could be correlated with the pseudopodia formed in response to agonistic stimulation. Scanning electron microscopic examination of adherent platelets showed an overall reduction of pseudopodia that appeared short and stubby on fish oil administration. The profile of the fatty acids extracted from plasma confirmed compliance of the volunteers with their dietary supplements. Analysis of phospholipids showed changes in sphingomyelin, lysophosphatidylcholine, and phosphatidylcholine between pseudopodia and platelet cell bodies. Fish oil administration did not affect their overall distribution except for a moderate decrease in phosphatidylethanolamine in platelet pseudopodia. Changes were also recognized in the total fatty acids extracted from platelets, affecting primarily arachidonic acid, eicosapentaenoic acid, and docosahexaenoic acid. There were no changes in platelet adhesiveness in a group of five normal individuals who received a vegetable oil supplement of equal dose and duration as that of the fish oil. We conclude from these studies that fish oil, at least when administered over a limited period of time, is an effective inhibitor of platelet adhesiveness.

scholarly journals Fish oil: a potent inhibitor of platelet adhesiveness [see comments]

Blood ◽  
1990 ◽  
Vol 76 (5) ◽  
pp. 938-945
Author(s):  
XL Li ◽  
M Steiner
Keyword(s):  
Fatty Acids ◽  
Arachidonic Acid ◽  
Platelet Aggregation ◽  
Eicosapentaenoic Acid ◽  
Fish Oil ◽  
Platelet Adhesion ◽  
Fatty Acid Distribution ◽  
Moderate Increase ◽  
Platelet Adhesiveness ◽  
Normal Individuals

The effect of fish oil administration on platelet function was studied in eight normal individuals, four men and four women, who received fish oil equivalent to 6 g eicosapentaenoic acid per day for a period of 25 days. Platelet aggregation, platelet adhesion, phospholipid and fatty acid distribution were measured at periodic intervals before, during, and after the period of fish oil administration. Platelet aggregation induced by arachidonic acid, adenosine diphosphate, and collagen showed a moderate increase in ED 50 in response to the administration of fish oil. Conversely, platelet adhesion to fibrinogen and collagen I, which was studied at low shear rates in a laminar flow chamber, showed a striking 60% to 65% decrease after fish oil supplementation of the diet. The change in adhesiveness could be correlated with the pseudopodia formed in response to agonistic stimulation. Scanning electron microscopic examination of adherent platelets showed an overall reduction of pseudopodia that appeared short and stubby on fish oil administration. The profile of the fatty acids extracted from plasma confirmed compliance of the volunteers with their dietary supplements. Analysis of phospholipids showed changes in sphingomyelin, lysophosphatidylcholine, and phosphatidylcholine between pseudopodia and platelet cell bodies. Fish oil administration did not affect their overall distribution except for a moderate decrease in phosphatidylethanolamine in platelet pseudopodia. Changes were also recognized in the total fatty acids extracted from platelets, affecting primarily arachidonic acid, eicosapentaenoic acid, and docosahexaenoic acid. There were no changes in platelet adhesiveness in a group of five normal individuals who received a vegetable oil supplement of equal dose and duration as that of the fish oil. We conclude from these studies that fish oil, at least when administered over a limited period of time, is an effective inhibitor of platelet adhesiveness.

EFFECT OF GINGER, LEMURU FISH OIL SAPONIFICATION AND OLIVE OIL ON COMPOSITION FATTY ACID OF BEEF

2014 ◽  
Vol 4 (1) ◽  
pp. 31-39
Author(s):  
Siwitri Kadarsih
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fish Oil ◽  
Olive Oil ◽  
Rice Bran ◽  
Dry Matter ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Omega 3 ◽  
Omega 6

The objective was to get beef that contain unsaturated fatty acids (especially omega 3 and 6), so as to improve intelligence, physical health for those who consume. The study design using CRD with 3 treatments, each treatment used 4 Bali cattle aged approximately 1.5 years. Observations were made 8 weeks. Pasta mixed with ginger provided konsentrat. P1 (control); P2 (6% saponification lemuru fish oil, olive oil 1%; rice bran: 37.30%; corn: 62.70%; KLK: 7%, ginger paste: 100 g); P3 (lemuru fish oil saponification 8%, 2% olive oil; rice bran; 37.30; corn: 62.70%; KLK: 7%, ginger paste: 200 g). Konsentrat given in the morning as much as 1% of the weight of the cattle based on dry matter, while the grass given a minimum of 10% of the weight of livestock observation variables include: fatty acid composition of meat. Data the analyzies qualitative. The results of the study showed that the composition of saturated fatty acids in meat decreased and an increase in unsaturated fatty acids, namely linoleic acid (omega 6) and linolenic acid (omega 3), and deikosapenta deikosaheksa acid.Keywords : 

scholarly journals Changes in fatty acid levels (saturated, monounsaturated and polyunsaturated) during pregnancy

2021 ◽  
Vol 21 (1) ◽  
Author(s):  
Estefania Aparicio ◽  
Carla Martín-Grau ◽  
Carmen Hernández-Martinez ◽  
Nuria Voltas ◽  
Josefa Canals ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Arachidonic Acid ◽  
Fatty Acid ◽  
Docosahexaenoic Acid ◽  
Serum Concentration ◽  
Eicosapentaenoic Acid ◽  
Pregnant Women ◽  
First Trimester ◽  
Third Trimester ◽  
Total N

Abstract Background During pregnancy a high amount of fatty acids (FA) is necessary to meet foetus demands, which vary during gestation. The present study describes the changes in maternal fatty acid concentrations during pregnancy in a sample of pregnant women. Methods This is a longitudinal study of 479 pregnant women who were monitored from the first trimester to third trimester of pregnancy. Data on maternal characteristics were recorded and a serum sample was collected in each trimester. The fatty acid profile (saturated (SFA: total, lauric acid, myristic acid, palmitic acid, stearic acid), monounsaturated (MUFA: total, palmitoleic acid, oleic acid) and polyunsaturated fatty acids (PUFA: total omega-6 (n-6), linoleic acid, dihomo-γ-linolenic acid, arachidonic acid (AA), total omega-3 (n-3), eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA)) was analysed with a gas chromatography-mass spectrometry combination. Results From the first trimester to third trimester of pregnancy, a significant increase in total SFA, total MUFA and total n-6 PUFA was found. (p < 0.001). Nevertheless, the serum concentration of arachidonic acid (AA), eicosapentaenoic acid (EPA) and total n-3 PUFA decreased during gestation (p < 0.001). A statistically non-significant result was observed for the docosahexaenoic acid (DHA) serum concentration between the first and third trimesters of pregnancy. Significant correlations were observed between each total fatty acid concentrations of the first and third trimesters. Conclusion The circulating serum concentration of SFA, MUFA and n-6 PUFA increases during pregnancy, whereas essential fatty acids such as AA and EPA decrease, and DHA remains unchanged. Further research is necessary to understand the role played by FA throughout gestation.

scholarly journals Development of farmed fish: a nutritionally necessary alternative to meat

1999 ◽  
Vol 58 (2) ◽  
pp. 377-383 ◽  
Author(s):  
J. R. Sargent ◽  
A. G. J. Tacon
Keyword(s):  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Fish Oil ◽  
Marine Fish ◽  
Vegetable Oils ◽  
Linseed Oil ◽  
Partial Replacement ◽  
Farmed Fish ◽  
Alternative Source ◽  
Fish Feeds

The projected stagnation in the catch from global fisheries and the continuing expansion of aquaculture is considered against the background that fishmeal and fish oil are major feed stocks for farmed salmon and trout, and also for marine fish. The dietary requirement of these farmed fish for high-quality protein, rich in essential amino acids, can be met by sources other than fishmeal. However, the highly-polyunsaturated fatty acids eicosapentaenoic acid (20:5n-3) and docosahexaenoic acid (22:6n-3) present in high concentrations in fish oil are essential dietary constituents for marine fish and highly-desirable dietary constituents for salmonids. Currently, there is no feasible alternative source to fish oil for these nutrients in fish feeds. Vegetable oils rich in linoleic acid (18:2n-6) can partially substitute for 20:5n-3 and 22:6n-3 in salmonid and marinefish feeds. However, this is nutritionally undesirable for human nutrition because the healthpromoting effects of fish-derived 20:5n-3 and 22:6n-3 reflect a very high intake of 18:2n-6 relative to linolenic acid (18:3n-3) in Western diets. If partial replacement of fish oils in fish feeds with vegetable oils becomes necessary in future, it is argued that 18:3n-3-rich oils, such as linseed oil, are the oils of choice because they are much more acceptable lrom a human nutritional perspective, especially given the innate ability of freshwater fish, including salmonids, to convert dietary 18:3n-3 to 20:5n-3 and 22:6n-3. In the meantime, a more judicious use of increasinglyexpensive fish oil in aquaculture is recommended. High priorities in the future development of aquaculture are considered to be genetic improvement of farmed fish stocks with enhanced abilities to convert C18 to C20 and C22n-3 polyunsaturated fatty acids, enhanced development of primary production of 20:5n-3 and 22:6n-3 by single-cell marine organisms, and continuing development of new species.

scholarly journals Recovery of Fatty Acid Composition in Mediterranean Yellowtail (Seriola dumerili, Risso 1810) fed a Fish-Oil Finishing Diet

2020 ◽  
Vol 21 (14) ◽  
pp. 4871
Author(s):  
Francesco Bordignon ◽  
Silvia Martínez-Llorens ◽  
Angela Trocino ◽  
Miguel Jover-Cerdá ◽  
Ana Tomás-Vidal
Keyword(s):  
Arachidonic Acid ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Docosahexaenoic Acid ◽  
Eicosapentaenoic Acid ◽  
Fish Oil ◽  
Linolenic Acid ◽  
Vegetable Oils ◽  
Fa Composition

The present study evaluated the effects of wash-out on the fatty acid (FA) composition in the muscles of Mediterranean yellowtail. After 109 days during which fish were fed either a fish oil (FO)-based diet (FO 100) or a diet (FO 0) in which FO was completely substituted by vegetable oils, all fish were subjected to a wash-out with FO 100 diet for 90 days. The FA profile of muscles in fish fed FO 0 diet at the beginning of the experiment reflected that of dietary vegetable oils, rich in linoleic acid (LA), and α-linolenic acid (ALA), and was deficient in AA (arachidonic acid), EPA (eicosapentaenoic acid), and DHA (docosahexaenoic acid). No essential FA were fully restored in fish previously fed FO 0 diet on 45th or 90th day of wash-out. At the end of wash-out, the FA composition showed that AA, EPA, and DHA in the white muscles increased by +33%, +16%, and +43% (p < 0.001), respectively. Similarly, AA and DHA in the red muscles increased by +33% and +41% respectively, while EPA remained similar to fish fed FO 0 diet exclusively. Therefore, a 90-d wash-out can partially improve the FA profile in muscles of Mediterranean yellowtail previously fed vegetable oil-based diets.

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