N-3 fatty acids reduced trans fatty acids retention and increased docosahexaenoic acid levels in the brain.
BACKGROUND
The levels of docosahexaenoic acid (DHA, 22:6n-3) and arachidonic acid (AA, 20:4n-6) are critical for the normal structure and function of the brain. Trans fatty acids (TFA) and the source of the dietary fatty acids (FA) interfere with long-chain polyunsaturated fatty acids (LC-PUFA) biosynthesis.


OBJECTIVE
The aim of this study was to investigate the effect of TFA supplementation in diets containing different proportions of n-9, n-6, and n-3 FA on the brain FA profile, including the retention of TFA, LC-PUFA levels, and n-6/n-3 PUFA ratios. These parameters were also investigated in the liver, considering that LC-PUFA are mainly bioconverted from their dietary precursors in this tissue and transported by serum to the brain. Also, stearoyl-CoA desaturase-1 (SCD1) and sterol regulatory element-binding protein-1c (SREBP-1c) gene expressions were evaluated.


METHODS
Male CF1 mice were fed (16 weeks) diets containing different oils (olive, corn, and rapeseed) with distinct proportions of n-9, n-6, and n-3 FA (55.2/17.2/0.7, 32.0/51.3/0.9, and 61.1/18.4/8.6), respectively, substituted or not with 0.75% of TFA. FA composition of the brain, liver, and serum was assessed by gas chromatography.


RESULTS
TFA were incorporated into, and therefore retained in the brain, liver, and serum. However, the magnitude of retention was dependent on the tissue and type of isomer. In the brain, total TFA retention was lower than 1% in all diets.


CONCLUSIONS
Dietary n-3 PUFA decreased TFA retention and increased DHA accretion in the brain. The results underscore the importance of the type of dietary FA on the retention of TFA in the brain and also on the changes of the FA profile.
a Cátedra de Bromatología y Nutrición, Facultad de Bioquímica y Ciencias Biológicas , Universidad Nacional del Litoral , Santa Fe , Argentina.|b Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) , Santa Fe , Argentina.
Jimena Verónica
JV
Lavandera
a Cátedra de Bromatología y Nutrición, Facultad de Bioquímica y Ciencias Biológicas , Universidad Nacional del Litoral , Santa Fe , Argentina.|b Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) , Santa Fe , Argentina.
Juliana
J
Saín
a Cátedra de Bromatología y Nutrición, Facultad de Bioquímica y Ciencias Biológicas , Universidad Nacional del Litoral , Santa Fe , Argentina.
Ana Clara
AC
Fariña
a Cátedra de Bromatología y Nutrición, Facultad de Bioquímica y Ciencias Biológicas , Universidad Nacional del Litoral , Santa Fe , Argentina.|b Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) , Santa Fe , Argentina.
Claudio Adrián
CA
Bernal
a Cátedra de Bromatología y Nutrición, Facultad de Bioquímica y Ciencias Biológicas , Universidad Nacional del Litoral , Santa Fe , Argentina.
Marcela Aída
MA
González
D000818:Animals; D016718:Arachidonic Acid / Q000008:administration & dosage / Q000097:blood; D001921:Brain / Q000187:drug effects* / Q000378:metabolism; D004041:Dietary Fats / Q000008:administration & dosage; D004281:Docosahexaenoic Acids / Q000008:administration & dosage* / Q000097:blood; D015525:Fatty Acids, Omega-3 / Q000008:administration & dosage* / Q000097:blood; D043371:Fatty Acids, Omega-6 / Q000008:administration & dosage / Q000097:blood; D008099:Liver / Q000187:drug effects / Q000378:metabolism; D008297:Male; D051379:Mice; D013230:Stearoyl-CoA Desaturase / Q000235:genetics / Q000378:metabolism; D051780:Sterol Regulatory Element Binding Protein 1 / Q000235:genetics / Q000378:metabolism; D044242:Trans Fatty Acids / Q000008:administration & dosage* / Q000097:blood
D004041:Dietary Fats; D015525:Fatty Acids, Omega-3; D043371:Fatty Acids, Omega-6; C497388:Srebf1 protein, mouse; D051780:Sterol Regulatory Element Binding Protein 1; D044242:Trans Fatty Acids; D004281:Docosahexaenoic Acids; D016718:Arachidonic Acid; C490333:Scd1 protein, mouse; D013230:Stearoyl-CoA Desaturase
Brain; Corn oil; Fatty acids profile; Long-chain polyunsaturated fatty acids; Olive oil; Rapeseed oil; Trans fatty acids