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Differential effects of dietary fatty acids on the accumulation of arachidonic acid and its metabolic conversion through the cyclooxygenase and lipoxygenase in platelets and vascular tissue
Author(s) -
Galli C.,
Agradi E.,
Petroni A.,
Tremoli E.
Publication year - 1981
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/bf02535434
Subject(s) - arachidonic acid , thromboxane , prostacyclin , platelet , linoleic acid , cyclooxygenase , chemistry , medicine , endocrinology , clinical chemistry , lipoxygenase , thromboxane b2 , fatty acid , lipidology , phosphatidylinositol , biochemistry , biology , enzyme , kinase
Semisynthetic diets containing either corn oil (CO) or butter (B) (11 and 2.2 en % as linoleic acid, respectively) were fed to male rabbits for periods of 3 weeks and 3 months. The CO diet, in respect to the B diet, induced higher levels of linoleic acid (LA) and lower levels of arachidonic acid (AA) in platelet phospholipids, lower levels of AA in aortic phosphatidylinositol (PI) and accumulation of both LA and AA in liver lipids. The thresholds for aggregation with AA, but not with collagen, were higher in the CO group and the formation of thromboxane B 2 (TXB 2 ) from [ 14 C] AA, but not from endogenous substrate after collagen stimulation, was lower in the same group. Formation of PGE 2 ‐like material by incubated aortas was higher in the B group. In the CO group, platelet cyclooxygenase appeared to be selectively depressed. The correlations among diet‐induced fatty acid changes in platelet and aortic lipids, platelet aggregation and thromboxane and prostacyclin formation are discussed.

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