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Preferential oxidation of linolenic acid compared to linoleic acid in the liver of catfish ( Heteropneustes fossilis and Clarias batrachus )
Author(s) -
Bandyopadhyay Gautam K.,
Dutta Jyotirmoy,
Ghosh Sudhamoy
Publication year - 1982
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/bf02534660
Subject(s) - heteropneustes fossilis , catfish , linoleic acid , polyunsaturated fatty acid , biochemistry , linolenic acid , linolenate , chemistry , food science , fatty acid , biology , fish <actinopterygii> , fishery
The fate of [1‐ 14 C] linoleic acid and [1‐ 14 C] linolenic acid in the liver slices and also in the liver tissues of live carnivorous catfish, Heteropneustes fossilis and Clarias batrachus , was studied. Incorporation of the fatty acids into different lipid classes in the live fish differed greatly from the tissue slices, indicating certain physiological control operative in vivo. The extent of desaturation and chain elongation of linoleic and linolenic acids into long‐chain polyunsaturated fatty acids was low. Linolenic acid was oxidized (thus labeling the saturated fatty acid with liberated 14 C‐acetyl‐CoA) in preference to linoleic acid, and this oxidation also seemed to be under physiological control since both of the fatty acids were poorly oxidized in the tissue slices and in the killed fish. These fish can therefore recognize the difference in the acyl chain structures of linoleate and linolenate. The higher oxidation of liolenic acid and poor capacity for its conversion to longer chain, highly unsaturated derivatives indicates a higher demand for the dietary supply of these essential fatty acids in these two species.