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Effect of exogenous fatty acids on lipid synthesis, marker‐enzymes, and development of glial cells maintained in serum‐free culture
Author(s) -
Sykes Jane E. C.,
LopesCardozo Matthijs
Publication year - 1990
Publication title -
glia
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 2.954
H-Index - 164
eISSN - 1098-1136
pISSN - 0894-1491
DOI - 10.1002/glia.440030608
Subject(s) - biology , biochemistry , butyrate , oligodendrocyte , dehydrogenase , neuroglia , chemically defined medium , enzyme , population , myelin , endocrinology , central nervous system , in vitro , demography , sociology , fermentation
Glial cells were isolated from the cerebra of 7‐day‐old rats and maintained in culture in a chemically defined medium that favours the development of oligodendrocytes. Acetate, butyrate, or albumin‐bound hexanoate, octanoate, decanoate, laurate, myristate, palmitate, oleate, linoleate, or arachidonate was added to the culture medium. The incorporation of [ 3 H]acetate into fatty acids and cholesterol and [ 35 S]sulphate into sulphatide, and the activities of the oligodendrocyte marker enzymes 2′,3′‐cyclic‐nucleotide 3′‐phosphodiesterase and glycerol 3‐phosphate dehydrogenase were measured. The composition of the glial cell population (the number of astrocytes and oligodendrocytes) in these cultures was studied by immunocytochemistry. Results show that 1) long‐chain fatty acids depress the synthesis of fatty acids, cholesterol, and sulphatide; and 2) the presence of long‐chain, in contrast to short‐chain, fatty acids in the culture medium lowers the activities of 2′,3′‐cyclic‐nucleotide 3′‐phosphodiesterase and glycerol 3‐phosphate dehydrogenase and decreases the number of oligodendrocytes. Our results suggest that long‐chain fatty acids exert a negative influence on the development of oligodendrocytes in the culture system used.