Naslov
Differential effect of dietary fatty acids on lipid content and fatty acid profiles of mice liver, brain and adipose tissue

Autori
Čanadi Jurešić, Gordana ; Broznić, Dalibor ; Marinić, Jelena ; Tota, Marin ; Milin, Čedomila

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Congress of the Croatian Society of Biochemistry and Molecular Biology with international participation (HDBMB 2008) : Book of Abstracts / Strelec, Ivica ; Glavaš-Obrovac, Ljubica - Zagreb : Hrvatsko Društvo za Biotehnologiju, 2008, 77-77

ISBN
978-953-95551-2-0

Skup
Congress of the Croatian Society of Biochemistry and Molecular biology

Mjesto i datum
Osijek, Hrvatska, 17.09.2008. - 20.09.2008

Vrsta sudjelovanja
Poster

Vrsta recenzije
Nije recenziran

Ključne riječi
diet; fatty acids; lipid; liver; brain; adipose tissue

Sažetak
Dietary lipids have the capacity to regulate many aspects of metabolism in a manner dependent on chain length, number and position of double bonds within the fatty acid (FA) they contain. The aim of this work was to determine the effects of diets enriched with pumpkin-seed oil (as the source of n-6 and n-9 FAs), olive oil (n-9 FAs), lard (n-9 and saturated FAs) and fish oil (n-3 and n-6 FAs) on lipid composition of various tissues. For that purpose lipid content and FA composition of mice liver, brain and adipose tissue, as organs highly involved in lipid metabolism, were analyzed. Wild type C57Bl/6 male mice aged 8-10 weeks were fed for 3 weeks a standard diet (the control group) and diets enriched with 5% by mass of specific oil or lard. Although total liver and brain lipid content were the lowest in diet enriched with fish oil, there was not statistically significant difference between the diets. Lard enriched diet induced most significant changes in adipose tissue total lipid content, which resulted with the lowest value of total lipids, compared to other diets. Palmitic (16:0) and stearic (18:0) FAs were major saturates in liver and brain, while in adipose tissue palmitic acid was the most abundant FA, in all tested diets.Regarding the liver FA composition, oleic acid (18:1n-9) in olive oil enriched diet, docosahexaenoic acid (22:6n-3) in fish oil enriched diet, linoleic acid (18:2n-6) in pumpkin-seed oil enriched diet and saturated FAs in diet enriched with lard prevailed significantly. In all diets, brain lipids are characterized with the highest content of total saturated FAs (>42% of total FAs) compared to other organs, while oleic and docosahexaenoic acid represented the major proportion of unsaturated FAs. Regardless of diet, the dominant storage forms of FAs in adipose tissue were unsaturated FAs (making more than 76% of total FAs) and among them, oleic and linoleic acid prevailed. Presented data suggest that dietary fat composition induces changes in lipid FA profiles, with the liver tissue lipids as the most affected one.

Izvorni jezik
Engleski

Znanstvena područja
Temeljne medicinske znanosti, Biotehnologija

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