V. Barzanti

The effect of dietary lipid changes on the fatty acid composition and function of liver, heart and brain mitochondria in the rat at different ages

A correlation between dietary lipids and cellular enzyme activities is a problem that has only been partially addressed by nutritionists. Therefore, changes in the fatty acid composition and the activities of some key metabolic enzymes (ubiquinol-2-cytochrome c reductase (EC 1.10.2.2), cytochrome oxidase (EC 1.9.3.1) and ATPase (EC 3.6.1.3)) in the mitochondria of liver, heart and brain of rats fed on diets differing extensively in their polyunsaturated fatty acid compositions have been investigated. The results showed that fatty acid compositional changes brought about by the dietary differences were associated with extensive changes in the activities of these key enzymes in the mitochondria. The extent of the influence differed considerably with the period over which the diets were fed. The role of dietary lipids to effect changes through the preservation of membrane structural integrity is discussed.

Extraction of lipids and lipophilic antioxidants from fish tissues: a comparison among different methods.

1. Lipids, phospholipids and lipid soluble antioxidants were extracted from Sparus auratus liver and white muscle by three different methods and the yields obtained were compared. 2. None of the three procedures can recover the above components with the same efficiency. 3. For comparison the methods were also applied to rat liver homogenates. 4. The choice of the extraction procedures depends on the tissue investigated and on specific research requirements.

BUFFERS CAN MODULATE THE EFFECT OF SONICATION ON EGG LECITHIN LIPOSOMES

When model membranes are prepared by ultrasonic irradiation of polyunsaturated phospholipids, radical production can induce a partial degradation of the polyunsaturated fatty acyl chains and the formation of lipid hydroperoxides. A suitable buffer employed during liposome preparation, like Hepes or Tris, is able to exhibit a protective effect against lipid peroxidation. Hepes has been found to be the most effective: a 10 mM concentration provides a 70% protection after 30 min sonication. Tris, in the same conditions, exhibits a 50% protection. These findings may be explained on the basis of the rate constants of these organic buffers with hydroxyl radicals.

Interaction between vitamin B6 deficiency and low EFA dietary intake on kidney phospholipids and PGE2 in the rat

Vitamin B6 is involved in the metabolism of long chain polyunsaturated fatty acids and phospholipids. We have studied the interaction between pyridoxine deficiency and low amounts of dietary essential fatty acids (EFA) in the rat. The fatty acid composition of kidney phospholipids of pyridoxine deficient animals shows a decrease of 20:3 n9 and an increase of 20:4 n6 in comparison with control and pair fed animals. This variation of fatty acid composition could be due to the simultaneous effect of vitamin B6 deficiency, which reduces the oxidation of linolenate, and of a low intake of EFAs which stimulates delta-6-desaturase. The dietary treatment also influences kidney Prostaglandin E2 (PGE2) levels which are higher in vitamin B6 deficient animals. This effect could be correlated with a higher response to sympathetic stimulation caused by the simultaneous presence of vitamin B6 deficiency and low EFA availability. Also the higher level of arachidonate could be involved in promoting PGE2 synthesis.

Effect of dietary oils containing graded amounts of 18:3 n-6 and 18:4 n-3 on cell plasma membranes

Abstract Rats were fed diets containing a constant supply of lipids (10% by weight) differing from one another in the content of oleic acid (18:1 n-9), linoleic acid (18:2 n-6), and most peculiar 18-carbon polyunsaturated fatty acids, such as gamma-linolenic (18:3 n-6), alpha-linolenic (18:3 n-3), and stearidonic acid (18:4 n-3). Heart plasma membrane fatty acid composition from rats fed the different diets was affected. The diet containing the highest oleic acid content (olive oil diet) and the lowest PUFA content produced a significant decrease of linoleic acid content, while the oleic acid content was significantly lower when diets contained the lowest oleic acid percentage (black currant oil diet). Similarly, liver plasma membrane fatty acid composition was influenced by the different diets; in particular a significant higher content of the 20:4 n-6 was observed when rats were fed diets containing black currant oil (alone or into a 1:1 mixture with olive oil). Finally, the three diets tested influence only to a low level of significancy the fatty acid composition of the brain plasma membrane. Accordingly, the specific activity of 5′-nucleotidase, a typical cell plasma membrane enzyme, was not affected by diets neither in brain, nor in heart membrane preparations. On the contrary, the 5′-nucleotidase activity was highest in the membrane of liver cells from rats fed olive oil. A correlation between 5′-nucleotidase activity and membrane fatty acid composition cannot be stated in the conditions examined, however, possible biochemical mechanisms as the basis of 5′-nucleotidase behavior are discussed.

Influence of dietary fatty acids on phospholipid composition and prostaglandin E synthesis in rat kidneys

The effects of oils with different amounts of n6 and n3 fatty acid precursors and derivatives were evaluated on phospholipid composition and PGE2 synthesis of rat kidneys. Dietary lipids were: olive oil, an olive-blackcurrant-fish oil mixture and a blackcurrant-fish oil mixture. We observed in the kidneys of rats fed the blackcurrant-fish oil mixture a significant decrease in PGE2 synthesis, while arachidonate values did not show significant variations. A decrease of PGE2 synthesis could be due to competitive and inhibitory effects of fatty acids other than arachidonate, observed in the kidney phospholipid composition in our dietary conditions.

Dietary-induced changes in lipid and fatty acid composition can modify chronaxie values in the rat sciatic nerve

The present investigation aimed at clarifying the possible correlations among dietary lipids, peripheral fatty acid composition of nerve lipids and an index of the nervous tissue excitability, the chronaxie. The experiments were performed on female albino rats fed diets containing olive oil (OO) and fish oil (FO) along two generations. Total lipids fatty acid composition of the sciatic nerves from the two groups differed in the proportions of 18:1(n-9), 20:1(n-9), 22-1, 20:5(n-3) and 22:6(n-3). Also the lipid class composition showed significant differences among FO and OO specimens (free cholesterol more concentrated in the OO lipids; triacylglycerols more concentrated in the FO ones). The sciatic nerve isolated from FO rats showed a significant decrease in the chronaxie values if compared to the OO specimens. These results could follow from dietary-induced changes in the perineural permeability and/or possible modifications in the cable properties of the peripheral nerve fibers related to the myelin sheath composition.

Effect of diets containing different amounts of precursor and derivative fatty acids on serum TXB2

Dietary precursor and derivative polyunsaturated fatty acids influence metabolic parameters, such as eicosanoid synthesis. We have studied the effect of dietary intakes of lipids containing different amounts of precursor and derivative fatty acids (olive oil, olive-blackcurrant-fish oil mixture, blackcurrant-fish oil mixture, MCT (medium chain triglycerides)-soyabean oil mixture) on serum thromboxane B2 (TXB2) in four groups of rats. Plasma fatty acid composition showed differences related to dietary intakes. TXB2 levels were similar in all conditions except in the group receiving the mixture of olive-blackcurrant-fish oils which showed lower values.