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Abnormal essential fatty acid composition of tissue lipids in genetically diabetic mice is partially corrected by dietary linoleic and γ-linolenic acids

Published online by Cambridge University Press:  24 July 2007

S. C. Cunnane ,
M. S. Manku  and
D. F. Horrobin
S. C. Cunnane
Affiliation:
Efamol Research Institute, PO Box 818, Kentville, Nova Scotia, CanadaB4N 4H8
M. S. Manku
Affiliation:
Efamol Research Institute, PO Box 818, Kentville, Nova Scotia, CanadaB4N 4H8
D. F. Horrobin
Affiliation:
Efamol Research Institute, PO Box 818, Kentville, Nova Scotia, CanadaB4N 4H8
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Abstract

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1. Genetically diabetic mice (db/db)and their non-diabetic litter-mates were maintained for 15 weeks on diets supplemented with safflower oil or evening primrose (Oenothera bienis) oil, both essential fatty acid (EFA)-rich sources, or hydrogenated coconut oil (devoid of EFA).

2. Plasma glucose was higher in the diabetic mice supplemented with the oils than in the unsupplemented diabetic mice. In the oil-supplemented non-diabetic mice, plasma glucose did not differ compared with the unsupplemented non-diabetic mice.

3. The proportional content of arachidonic acid in the phospholipids of the pancreas was significantly decreased in diabetic mice, an effect which was completely prevented by supplementation with safflower or evening primrose oil but not hydrogenated coconut oil.

4. In the liver phospholipids of the diabetic mice, dihomo-γ-linolenic acid was proportionally increased, an effect reduced by supplementation with safflower oil but not evening primrose or hydrogenated coconut oils.

5. In the liver triglycerides of the diabetic mice, γ-linolenic acid, dihomo-γ-linolenic acid and arachidonic acid were all proportionally decreased, effects which were also prevented by safflower or evening primrose oil but not hydrogenated coconut oil.

6. Alopecia and dry scaly skin were prominent in the diabetic mice but less extensive in the diabetic mice supplemented with EFA.

Type
Papers of direct relevance to Clinical and Human Nutrition
Information
British Journal of Nutrition , Volume 53 , Issue 3 , May 1985 , pp. 449 - 458
Copyright
Copyright © The Nutrition Society 1985

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