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Maternally‐supplied fish oil alters piglet immune cell fatty acid profile and eicosanoid production
Author(s) -
Fritsche Kevin L.,
Alexander David W.,
Cassity Nancy A.,
Huang ShuCai
Publication year - 1993
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/bf02535986
Subject(s) - eicosanoid , lipidology , fish oil , clinical chemistry , immune system , chemistry , food science , fish <actinopterygii> , biology , biochemistry , immunology , arachidonic acid , fishery , enzyme
Abstract This study was designed to examine the incorporation of omega‐3 (n−3) fatty acids into the immune tissues of pigs nursing fish oil‐fed sows and to determine the effect of maternal dietary n−3 consumption on in vitro immune cell eicosanoid production. On day 107 of gestation, 12 sows were randomly allotted to a diet containing either 7% menhaden fish oil (MFO) or lard (LRD). The fatty acid profile of serum, liver, thymus, splenocytes and alveolar macrophages (AM) of 18–21‐day‐old pigs was significantly affected by the fat source provided to the sow. Arachidonic acid (20∶4n−6) content was typically reduced by more than 50% in MFO as compared with LRD pigs. In MFO pigs, eicosapentaenoic acid (20∶5n−3) was the major n−3 polyunsaturated fatty acid, and its levels matched or exceeded those of arachidonic acid. Basal release of prostaglandin E, thromboxane B and leukotriene B by AM was 60–70% lower in MFO vs. LRD pigs. However, when these immune cells were stimulated with calcium ionophore A23187, release of leukotriene B was similar in MFO and LRD pigs. In conclusion, substituting MFO for LRD in a sow's late‐gestation and lactation diet greatly elevated the content of n−3 fatty acids in the nursing pig immune cells and generally reduced in vitro eicosanoid release by pig immune cells.