Dietary very long chain fatty acids directly influence the ratio of tetracosenoic (24:1) to tetracosanoic (24:0) acids of sphingomyelin in rat liver.
Twenty-one groups of weanling male Wistar rats were fed semipurified diets containing 5% (w/w) of different dietary fats. After 2 wk, liver sphingomyelin (SM) fatty acid composition was determined. The ratio of 24:1 to 24:0 in liver SM varied over a tenfold range in response to dietary fat type. Step-wise multiple regression analysis indicated that dietary 24:1, 24:0, and 22:1 were the most significant factors in predicting the 24:1/24:0 ratio of liver SM. The mathematical relation between the dietary fatty acid composition and liver SM 24:1/24:0 was y = 1.88 (24:1) -1.49 (24:0) +0.21 (22:1) +0.01 (18:1) +0.26, r2 = 0.95, P < 0.0001. These results were confirmed by a second experiment in which the rats were fed olive oil-based diets supplemented with various fatty acid ethyl esters.
Bettger
W J
WJ
Department of Human Biology and Nutritional Sciences, University of Guelph, ON, Canada.
Blackadar
C B
CB
D000818:Animals; D004041:Dietary Fats / Q000494:pharmacology*; D004042:Dietary Fats, Unsaturated / Q000494:pharmacology; D005227:Fatty Acids / Q000032:analysis* / Q000737:chemistry; D005229:Fatty Acids, Monounsaturated / Q000032:analysis*; D005395:Fish Oils / Q000494:pharmacology; D008099:Liver / Q000737:chemistry*; D008297:Male; D000069463:Olive Oil; D010938:Plant Oils / Q000378:metabolism; D051381:Rats; D017208:Rats, Wistar; D012044:Regression Analysis; D013109:Sphingomyelins / Q000737:chemistry*
D004041:Dietary Fats; D004042:Dietary Fats, Unsaturated; D005227:Fatty Acids; D005229:Fatty Acids, Monounsaturated; D005395:Fish Oils; D000069463:Olive Oil; D010938:Plant Oils; D013109:Sphingomyelins; C064583:tetracosenoic acid; C010210:lignoceric acid