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Dietary-induced changes in the fatty acid profile of rat pancreatic membranes are associated with modifications in acinar cell function and signalling

Published online by Cambridge University Press:  09 March 2007

Maria D. Yago ,
Ricardo J. Diaz ,
Rolando Ramirez ,
Maria A. Martinez ,
Mariano Mañas  and
Emilio Martinez-Victoria
Maria D. Yago
Affiliation:
Institute of Nutrition and Food Technology, Department of Physiology, University of Granada, C/ Ramon y Cajal 4, 18071 Granada, Spain
Ricardo J. Diaz
Affiliation:
Institute of Nutrition and Food Technology, Department of Physiology, University of Granada, C/ Ramon y Cajal 4, 18071 Granada, Spain
Rolando Ramirez
Affiliation:
Institute of Nutrition and Food Technology, Department of Physiology, University of Granada, C/ Ramon y Cajal 4, 18071 Granada, Spain
Maria A. Martinez
Affiliation:
Institute of Nutrition and Food Technology, Department of Physiology, University of Granada, C/ Ramon y Cajal 4, 18071 Granada, Spain
Mariano Mañas*
Affiliation:
Institute of Nutrition and Food Technology, Department of Physiology, University of Granada, C/ Ramon y Cajal 4, 18071 Granada, Spain
Emilio Martinez-Victoria
Affiliation:
Institute of Nutrition and Food Technology, Department of Physiology, University of Granada, C/ Ramon y Cajal 4, 18071 Granada, Spain
*
*Corresponding author: Professor Mariano Mañas, fax +34 958 248326, email [email protected]
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Abstract

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The effects of dietary lipids on the fatty acid composition of rat pancreatic membranes and acinar cell function were investigated. Weaning rats were fed for 8 weeks on one of two diets which contained 100 g virgin olive oil (OO) or sunflowerseed oil (SO)/kg. Pancreatic plasma membranes were isolated and fatty acids determined. Amylase secretion and cytosolic concentrations of Ca2+ and Mg2+ were measured in pancreatic acini. Membrane fatty acids were profoundly affected by the diets; the rats fed OO had higher levels of 18:1n-9 (42·86 (sem 1·99) %) and total MUFA compared with the animals fed SO (25·37 (sem 1·11) %). Reciprocally, the SO diet resulted in greater levels of total and n-6 PUFA than the OO diet. The most striking effect was observed for 18:2n-6 (SO 17·88 (sem 1·32) %; OO 4·45 (sem 0·60) %), although the levels of 20:4n-6 were also different. The proportion of total saturated fatty acids was similar in both groups, and there was only a slight, not significant (P=0·098), effect on the unsaturation index. Compared with the OO group, acinar cells from the rats fed SO secreted more amylase at rest but less in response to cholecystokinin octapeptide, and this was paralleled by reduced Ca2+ responses to the secretagogue. The results confirm that rat pancreatic cell membranes are strongly influenced by the type of dietary fat consumed and this is accompanied by a modulation of the secretory activity of pancreatic acinar cells that involves, at least in part, Ca2+ signalling.

Keywords

Dietary fatPancreatic aciniMembrane fatty acidsCholecystokininCalcium signalling
Type
Research Article
Information
British Journal of Nutrition , Volume 91 , Issue 2 , February 2004 , pp. 227 - 234
Copyright
Copyright © The Nutrition Society 2004

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