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Docosahexaenoic acid and other dietary polyunsaturated fatty acids suppress leukotriene synthesis by mouse peritoneal macrophages
Author(s) -
Lokesh Belur R.,
Black J. Mark,
German J. Bruce,
Kinsella John E.
Publication year - 1988
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/bf02536345
Subject(s) - docosahexaenoic acid , polyunsaturated fatty acid , arachidonic acid , eicosanoid , eicosapentaenoic acid , leukotriene , leukotriene c4 , chemistry , prostaglandin , biochemistry , lipidology , docosapentaenoic acid , linseed oil , endocrinology , fatty acid , medicine , biology , food science , asthma , enzyme
The efficacy of individual ω‐t‐3 polyunsaturated fatty acids (PUFA) in altering eicosanoid synthesis in peritoneal macrophages was studied by feeding mice for 10 days a diet containing 2 wt% fat, which included 0.5 wt% ethyl esters of eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA) or linolenic acid (LNA). Upon stimulation with calcium ionophore A23187, macrophages from these animals produced significantly lower amounts of leukotriene C 4 , leukotriene B 4 and 12‐hydroxyeicosatetraenoic acid, prostaglandin E 2 and 6‐keto prostaglandin F 1α compared with those obtained from animals on the diets containing olive oil or safflower oil. The decrease in leukotriene synthesis was similar in the animals fed DHA, EPA or LNA diets. This depression of eicosanoids by DHA and EPA was associated with decreased levels of arachidonic acid (AA); however, LA that altered eicosanoids did not have the same effect on AA levels.