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Impact of n-3 Docosapentaenoic Acid Supplementation on Fatty Acid Composition in Rat Differs Depending upon Tissues and Is Influenced by the Presence of Dairy Lipids in the Diet

Author:
Drouin, Gaetan, Guillocheau, Etienne, Catheline, Daniel, Baudry, Charlotte, Le Ruyet, Pascale, Rioux, Vincent, Legrand, Philippe
Source:
Journal of agricultural and food chemistry 2018 v.66 no.38 pp. 9976-9988
ISSN:
1520-5118
Subject:
additive effect, bone marrow, brain, cholesterol, diet, docosapentaenoic acid, fatty acid composition, heart, kidneys, liver, lungs, omega-3 fatty acids, rats, spleen, weaning
Abstract:
The n-3 docosapentaenoic acid (n-3 DPA) could be a novel source of n-3 long-chain polyunsaturated fatty acids (LCPUFA) with beneficial physiological effects. Following the supplementation of 0.5% purified n-3 DPA for 3 weeks from weaning, the n-3 DPA content increased in one-half of the 18 studied tissues (from +50% to +110%, p < 0.05) and mostly affected the spleen, lung, heart, liver, and bone marrow. The n-3 DPA was slightly converted into DHA (+20% in affected tissues, p < 0.05) and mostly retroconverted into EPA (35–46% of n-3 DPA intake in liver and kidney) showing an increased content of these LCPUFA in specific tissues. The partial incorporation of dairy lipids in the diet for 6 weeks increased overall n-3 PUFA status and brain DHA status. Furthermore, the n-3 DPA supplementation and dairy lipids had an additive effect on the increase of n-3 PUFA tissue contents. Moreover, n-3 DPA supplementation decreased plasma cholesterol.
Agid:
6146095