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Dietary fatty acid composition induces comparable changes in cardiolipin fatty acid profile of heart and brain mitochondria
Author(s) -
McGree Carl D.,
Lieberman Pamela,
Greenwood Carol E.
Publication year - 1996
Publication title -
lipids
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.601
H-Index - 120
eISSN - 1558-9307
pISSN - 0024-4201
DOI - 10.1007/bf02523831
Subject(s) - cardiolipin , clinical chemistry , lipidology , fatty acid , medicine , mitochondrion , endocrinology , composition (language) , chemistry , biology , biochemistry , phospholipid , linguistics , philosophy , membrane
The fatty acid profile of cardiolipin (CL) from brain and cardiac mitochondria was measured to determine whether CL isolated from these two tissue sources responded similarly to alterations in dietary fat composition. Male Wistar rats were fed 20% (w/w) diets containing 2 to 12% (w/w) 18∶2n‐6 for four weeks. Despite higher baseline levels of CL 18∶2n‐6 in cardiac (54±1% of total fatty acids) compared to brain (13±1%) mitochondria, CL 18∶2n‐6 levels increased in proportion to dietary 18∶2 levels. The degree of change in 18∶2n‐6 was comparable with both tissues showing an approximate 1.5‐ to 2‐fold increase. The time course of changes in CL fatty acid profile was examined in a subsequent experiment in which animals were fed 20% (w/w) fat diets containing either 3 or 15% α‐linoleate. Changes in cardiac CL 18∶1, 18∶2n‐6, and 22∶6n‐3 levels were observed within one week of feeding. While statistically significant differences were not observed in brain CL until the second week of feeding, the time course did not differ substantively from that observed in heart. The results from this study suggest that while baseline fatty acid profile of cardiac and neural CL differ, mitochondria from both tissues show comparable sensitivity to changes in dietary fat composition. Furthermore, it would appear that the turnover rate of fatty acids in CL is similar in both tissues.