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Desaturation and chain elongation of essential fatty acids in isolated liver cells from rat and rainbow trout
Author(s) -
Hagve TorArne,
Christophersen Bjørn O.,
Dannevig Birgit H.
Publication year - 1986
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/bf02534822
Subject(s) - rainbow trout , trout , eicosapentaenoic acid , biology , biochemistry , elongation , clinical chemistry , fish <actinopterygii> , fatty acid , lipidology , fishery , polyunsaturated fatty acid , ultimate tensile strength , metallurgy , materials science
Isolated hepatocytes from rainbow trout and rat were incubated with 14 C‐labeled linoleic acid, linolenic acid, dihomogammalinolenic acid or eicosapentaenoic acid. The most striking difference in the desaturase activity was the lower level of Δ5 desaturase in trout than in rat. No Δ4 desaturation of 22∶4(n−6) to 22∶5(n−6) was observed in either of the two species, while the conversion of 22∶5(n−3) to 22∶6(n−3) was significant in both groups and highest in rainbow trout. The chain‐elongating activity was remarkably similar in the two species, except for the “dead‐end” elongation which was distinctly more important in fish.