Effects of dietary n-3 and n-6 polyunsaturated fatty acids on macrophage phospholipid classes and subclasses

Lipids
R S Chapkin, S L Carmichael

Abstract

This study examined the effects of n-3 and n-6 polyunsaturated fatty acid alimentation on murine peritoneal macrophage phospholipids. Mice were fed complete diets supplemented with either corn oil predominantly containing 18:2n-6, borage oil containing 18:2n-6 and 18:3n-6, fish/corn oil mixture containing 18:2n-6, 20:5n-3 and 22:6n-3, or fish/borage oil mixture containing 18:2n-6, 18:3n-6, 20:5n-3 and 22:6n-3. After two weeks, the fatty acid levels of glycerophosphoserines (GPS), glycerophosphoinositols (GPI), sphingomyelin (SPH), and of the glycerophosphocholine (GPC) and glycerophosphoethanolamine (GPE) phospholipid subclasses were determined. We found that mouse peritoneal macrophage GPC contain primarily 1-O-alkyl-2-acyl (range for the dietary groups, 24.6-30.5 mol %) and 1,2-diacyl (63.2-67.2 mol %), and that GPE contains 1-O-alk-1'-enyl-2-acyl (40.9-47.4 mol %) and 1,2-diacyl (44.2-51.2 mol %) subclasses. In general, fish oil feeding increased macrophage 20:5n-3, 22:5n-3 and 22:6n-3 levels while simultaneously reducing 20:4n-6 in GPS, GPI, GPE and GPC subclasses except for 1-O-alk-1'-enyl-2-acyl GPC. Administration of 18:3n-6 rich diets (borage and fish/borage mixture) resulted in the accumulation of 20:3n-6 (2-carbon elo...Continue Reading

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Citations

Oct 1, 1991·Biochimica Et Biophysica Acta·R S Chapkin, K J Coble
Mar 29, 2001·Progress in Lipid Research·N Nagan, R A Zoeller
Jan 29, 2000·Immunology and Cell Biology·M A de Pablo, G Alvarez de Cienfuegos
Jun 18, 2011·Lipids in Health and Disease·Ann B MoserJoseph G Hacia
May 11, 2016·Biochimica Et Biophysica Acta·Eik MürkeLorenz Schild
Apr 16, 2004·FASEB Journal : Official Publication of the Federation of American Societies for Experimental Biology·David W L MaRobert S Chapkin
Nov 6, 2004·The Journal of Immunology : Official Journal of the American Association of Immunologists·Yang-Yi FanRobert S Chapkin
Dec 20, 1999·Journal of Agricultural and Food Chemistry·M Wettasinghe, F Shahidi

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