Hostname: page-component-586b7cd67f-l7hp2 Total loading time: 0 Render date: 2024-11-24T23:33:51.621Z Has data issue: false hasContentIssue false
  • English
  • Français

Substitution of dietary oleic acid for myristic acid increases the tissue storage of α-linolenic acid and the concentration of docosahexaenoic acid in the brain, red blood cells and plasma in the rat

Published online by Cambridge University Press:  01 April 2008

V. Rioux ,
D. Catheline ,
E. Beauchamp ,
J. Le Bloc’h ,
F. Pédrono  and
P. Legrand
V. Rioux*
Affiliation:
Laboratoire de Biochimie-Nutrition Humaine, Agrocampus Rennes, INRA USC 2012, 35042 Rennes, France
D. Catheline
Affiliation:
Laboratoire de Biochimie-Nutrition Humaine, Agrocampus Rennes, INRA USC 2012, 35042 Rennes, France
E. Beauchamp
Affiliation:
Laboratoire de Biochimie-Nutrition Humaine, Agrocampus Rennes, INRA USC 2012, 35042 Rennes, France
J. Le Bloc’h
Affiliation:
Laboratoire de Biochimie-Nutrition Humaine, Agrocampus Rennes, INRA USC 2012, 35042 Rennes, France
F. Pédrono
Affiliation:
Laboratoire de Biochimie-Nutrition Humaine, Agrocampus Rennes, INRA USC 2012, 35042 Rennes, France
P. Legrand
Affiliation:
Laboratoire de Biochimie-Nutrition Humaine, Agrocampus Rennes, INRA USC 2012, 35042 Rennes, France
*
†E-mail: [email protected]
Get access

Abstract

Various strategies have been developed to increase the cellular level of (n-3) polyunsaturated fatty acids in animals and humans. In the present study, we investigated the effect of dietary myristic acid, which represents 9% to 12% of fatty acids in milk fat, on the storage of α-linolenic acid and its conversion to highly unsaturated (n-3) fatty acid derivatives. Five isocaloric diets were designed, containing equal amounts of α-linolenic acid (1.3% of dietary fatty acids, i.e. 0.3% of dietary energy) and linoleic acid (7.0% of fatty acids, i.e. 1.5% of energy). Myristic acid was supplied from traces to high levels (0%, 5%, 10%, 20% and 30% of fatty acids, i.e. 0% to 6.6% of energy). To keep the intake of total fat and other saturated fatty acids constant, substitution was made with decreasing levels of oleic acid (76.1% to 35.5% of fatty acids, i.e. 16.7% to 7.8% of energy) that is considered to be neutral in lipid metabolism. After 8 weeks, results on physiological parameters showed that total cholesterol and low-density lipoprotein-cholesterol did not differ in the diets containing 0%, 5% and 10% myristic acid, but were significantly higher in the diet containing 30% myristic acid. In all the tissues, a significant increasing effect of the substitution of oleic acid for myristic acid was shown on the level of both α-linolenic and linoleic acids. Compared with the rats fed the diet containing no myristic acid, docosahexaenoic acid significantly increased in the brain and red blood cells of the rats fed the diet with 30% myristic acid and in the plasma of the rats fed the diet with 20% myristic acid. Arachidonic acid also increased in the brain of the rats fed the diet with 30% myristic acid. By measuring Δ6-desaturase activity, we found a significant increase in the liver of the rats fed the diet containing 10% of myristic acid but no effect at higher levels of myristic acid. These results suggest that an increase in dietary myristic acid may contribute in increasing significantly the tissue storage of α-linolenic acid and the overall bioavailability of (n-3) polyunsaturated fatty acids in the brain, red blood cells and plasma, and that mechanisms other than the single Δ6-desaturase activity are involved in this effect.

Keywords

dietary myristic acid(n-3) polyunsaturated fatty acid biosynthesis and metabolismratΔ6-desaturase
Type
Full Paper
Information
animal , Volume 2 , Issue 4 , April 2008 , pp. 636 - 644
Copyright
Copyright © The Animal Consortium 2008

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Alessandri, JM, Poumès-Ballihaut, C, Langelier, B, Perruchot, MH, Raguénez, G, Lavialle, M, Guesnet, P 2003. Incorporation of docosahexaenoic acid into nerve membrane phospholipids: bridging the gap between animals and cultured cells. American Journal of Clinical Nutrition 78, 702–710.CrossRefGoogle Scholar
Barcelo-Coblijn, G, Collison, LW, Jolly, CA, Murphy, EJ 2005. Dietary α-linolenic acid increases brain but not heart and liver docosahexaenoic acid. Lipids 40, 787–798.CrossRefGoogle Scholar
Blankenhorn, DH, Johnson, RL, Mack, WJ, el Zein, HA, Vailas, LI 1990. The influence of diet on the appearance of new lesions in human coronary arteries. Journal of the American Medical Association 263, 1646–1652.CrossRefGoogle ScholarPubMed
Burdge, GC, Calder, PC 2005. Conversion of α-linolenic acid to longer-chain polyunsaturated FAs in human adults. Reproduction Nutrition Development 45, 581–597.CrossRefGoogle Scholar
Cunnane, SC, Anderson, MJ 1997. The majority of dietary linoleate in growing rats is β-oxidized or stored in visceral fat. Journal of Nutrition 127, 146–152.CrossRefGoogle ScholarPubMed
Dabadie, H, Peuchant, E, Bernard, M, LeRuyet, P, Mendy, F 2005. Moderate intake of myristic acid in sn-2 position has beneficial lipidic effects and enhances DHA of cholesteryl esters in an interventional study. Journal of Nutritional Biochemistry 16, 375–382.CrossRefGoogle Scholar
Dabadie, H, Motta, C, Peuchant, E, LeRuyet, P, Mendy, F 2006. Variations in daily intakes of myristic and α-linolenic acids in sn-2 position modify lipid profile and red blood cell membrane fluidity. British Journal of Nutrition 96, 283–289.CrossRefGoogle ScholarPubMed
D’Andrea, S, Guillou, H, Jan, S, Catheline, D, Thibault, JN, Bouriel, M, Rioux, V, Legrand, P 2002. The same rat Δ6-desaturase not only acts on 18- but also on 24-carbon FAs in very-long-chain polyunsaturated FA biosynthesis. Biochemical Journal 364, 49–55.CrossRefGoogle ScholarPubMed
JrDemar, JC, Ma, K, Chang, L, Bell, JM, Rapoport, SI 2005. α-Linolenic acid does not contribute appreciably to docosahexaenoic acid within brain phospholipids of adult rats fed a diet enriched in docosahexaenoic acid. Journal of Neurochemistry 94, 1063–1076.CrossRefGoogle Scholar
Denomme, J, Stark, KD, Holub, BJ 2005. Directly quantitated dietary (n-3) FA intakes of pregnant Canadian women are lower than current dietary recommendations. Journal of Nutrition 135, 206–211.CrossRefGoogle Scholar
Geppert, J, Kraft, V, Demmelmair, H, Koletzko, B 2005. Docosahexaenoic acid supplementation in vegetarians effectively increases omega-3 index: a randomized trial. Lipids 40, 807–814.CrossRefGoogle ScholarPubMed
Guillou, H, Martin, P, Jan, S, D’Andréa, S, Roulet, A, Catheline, D, Rioux, V, Pineau, T, Legrand, P 2002. Comparative effect of fenofibrate on hepatic desaturases in wild-type and peroxisome proliferator-activated receptor α-deficient mice. Lipids 37, 981–989.CrossRefGoogle ScholarPubMed
Harper, CR, Edwards, MJ, DeFilippis, AP, Jacobson, TA 2006. Flaxseed oil increases the plasma concentrations of cardioprotective (n-3) fatty acids in humans. Journal of Nutrition 136, 83–87.CrossRefGoogle ScholarPubMed
Harris, WS, von Schacky, C 2004. The omega-3 index: a new risk factor for death from coronary heart disease? Preventive Medicine 39, 212–220.CrossRefGoogle ScholarPubMed
Hayes, KC, Koshla, P 1992. Dietary FA thresholds and cholesterolemia. FASEB Journal 6, 2600–2607.CrossRefGoogle Scholar
Hussein, N, Ah-Sing, E, Wilkinson, P, Leach, C, Griffin, BA, Millward, DJ 2005. Long-chain conversion of [13C]linoleic acid and α-linolenic acid in response to marked changes in their dietary intake in men. Journal of Lipid Research 46, 269–280.CrossRefGoogle ScholarPubMed
Igarashi, M, JrDeMar, JC, Ma, K, Chang, L, Bell, JM, Rapoport, SI 2007. Upregulated liver conversion of α-linolenic acid to docosahexaenoic acid in rats on a 15 week n-3 PUFA-deficient diet. Journal of Lipid Research 48, 152–164.CrossRefGoogle ScholarPubMed
Jan, S, Guillou, H, D’Andréa, S, Daval, S, Bouriel, M, Rioux, V, Legrand, P 2004. Myristic acid increases Δ6-desaturase activity in cultured rat hepatocytes. Reproduction Nutrition Development 44, 131–140.CrossRefGoogle ScholarPubMed
Jensen, RG, Ferris, AM, Lammi-Keefe, CJ, Henderson, RA 1990. Lipids of bovine and human milks: a comparison. Journal of Dairy Science 73, 223–240.CrossRefGoogle ScholarPubMed
Lin, YH, Salem, N 2005. In vivo conversion of 18- and 20-C essential fatty acids in rats using the multiple simultaneous stable isotope method. Journal of Lipid Research 46, 1962–1973.CrossRefGoogle ScholarPubMed
Loison, C, Mendy, F, Sérougne, C, Lutton, C 2002. Dietary myristic acid modifies the HDL-cholesterol concentration and liver scavenger receptor BI expression in the hamster. British Journal of Nutrition 87, 199–210.CrossRefGoogle ScholarPubMed
Mahfouz, MM, Smith, TL, Kummerow, FA 1984. Effect of dietary fats on desaturase activities and the biosynthesis of FAs in rat liver microsomes. Lipids 19, 214–222.CrossRefGoogle Scholar
Rioux, V, Catheline, D, Bouriel, M, Legrand, P 1999. High performance liquid chromatography of fatty acids as naphthacyl derivatives. Analusis 27, 186–193.CrossRefGoogle Scholar
Rioux, V, Lemarchal, P, Legrand, P 2000. Myristic acid, unlike palmitic acid, is rapidly metabolized in cultured rat hepatocytes. Journal of Nutritional Biochemistry 11, 198–207.CrossRefGoogle ScholarPubMed
Rioux, V, Catheline, D, Bouriel, M, Legrand, P 2005. Dietary myristic acid at physiologically relevant levels increases the tissue content of C20:5 n-3 and C20:3 n-6 in the rat. Reproduction Nutrition Development 45, 599–612.CrossRefGoogle ScholarPubMed
Salem, N, Litman, B, Kim, H, Gawrisch, K 2001. Mechanisms of action of docosahexaenoic acid in the nervous system. Lipids 36, 945–959.CrossRefGoogle ScholarPubMed
Salter, AM, Mangiapane, EH, Bennett, AJ, Bruce, JS, Billett, MA, Anderton, KL, Marenah, CB, Lawson, N, White, DA 1998. The effect of different dietary fatty acids on lipoprotein metabolism: concentration effects of diets enriched in oleic, myristic, palmitic and stearic acids. British Journal of Nutrition 79, 195–202.CrossRefGoogle ScholarPubMed
Simopoulos, AP, Leaf, A, Salem, N 1999. Essentiality of and recommended dietary intakes for omega-6 and omega-3 fatty acids. Annals of Nutrition and Metabolism 43, 127–130.CrossRefGoogle ScholarPubMed
Tholstrup, T 2006. Dairy products and cardiovascular disease. Current Opinion in Lipidology 17, 1–10.CrossRefGoogle ScholarPubMed
Tholstrup, T, Vessby, B, Sandström, B 2003. Difference in effect of myristic and stearic acid on plasma HDL cholesterol within 24 h in young men. European Journal of Clinical Nutrition 57, 735–742.CrossRefGoogle Scholar
Truswell, AS, Choudhury, N 1998. Monounsaturated oils do not all have the same effect on plasma cholesterol. European Journal of Clinical Nutrition 52, 312–315.CrossRefGoogle Scholar
Weill, P, Schmitt, B, Chesneau, G, Daniel, N, Safraou, F, Legrand, P 2002. Effect of introducing linseed in livestock diet on blood fatty acid composition of consumers of animal products. Annals of Nutrition and Metabolism 46, 182–191.CrossRefGoogle ScholarPubMed