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Effects of variations in the proportions of saturated, monounsaturated and polyunsaturated fatty acids in the rat diet on spleen lymphocyte functions

Published online by Cambridge University Press:  09 March 2007

Nicola M. Jeffery ,
Mario Cortina ,
Eric A. Newsholme  and
Philip C. Calder
Nicola M. Jeffery
Affiliation:
Department of Biochemistry, University of Oxford, South Parks Road, OxfordOX1 3QU
Mario Cortina
Affiliation:
Department of Statistics, University of Oxford, South Parks Road, OxfordOX1 3QU
Eric A. Newsholme
Affiliation:
Department of Biochemistry, University of Oxford, South Parks Road, OxfordOX1 3QU
Philip C. Calder
Affiliation:
Department of Biochemistry, University of Oxford, South Parks Road, OxfordOX1 3QU
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Abstract

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To obtain further information about the immunomodulatory effects of specific dietary fatty acids, weanling male rats were fed for 6 weeks on high-fat (178 g/kg) diets which differed according to the principal fatty acids present. The nine diets used differed in their contents of palmitic, oleic, linoleic and α-linolenic acids; as a result the total polyunsaturated fatty acid (PUFA) content and the PUFA: saturated fatty acid ratio varied (from 17·8 to 58·5 g/lW g fatty acids and from 0·28 to 5·56 respectively). The n−6 PUFA: n−3 PUFA ratio was kept constant in all diets at approximately 7·0.The fatty acid compositions of the serum and of spleen lymphocytes were significantly influenced by that of the diet fed. The ex vivo proliferation of spleen lymphocytes decreased as the levelof oleic acid in the diet increased. Spleen natural killer cell activity decreased as the oleic acid content of the diet increased and increased as the palmitic acid content of the diet increased. The extent of the effects of these fatty acids on lymphocyte functions was modified by the nature of the background fatty acid composition of the diet.

Keywords

Fatty acidsDietary lipidsLymphocytesNatural killer cell
Type
General Nutrition
Information
British Journal of Nutrition , Volume 77 , Issue 5 , May 1997 , pp. 805 - 823
Copyright
Copyright © The Nutrition Society 1997

References

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