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Interaction of dietary fatty acids and cyclosporine a in the borderline hypertensive rat: Tissue fatty acids
Author(s) -
Mills David E.,
Antueno Roberto,
Scholey James
Publication year - 1994
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/bf02537087
Subject(s) - endocrinology , medicine , phospholipid , phosphatidylethanolamine , phosphatidylcholine , kidney , phosphatidylserine , phosphatidylinositol , fatty acid , triglyceride , chemistry , biology , biochemistry , cholesterol , kinase , membrane
In this study we examined (i) the effects of cyclosporine A (CS) on tissue lipid composition and (ii) the effect of changes in dietary n−6 fatty acids on tissue responses to CS. Fatty acid composition of liver, kidney, heart and brain were determined after 4 wk of treatment with CS (10 mg/kg·d p.o.) in male borderline hypertensive rats (BHR, n=4/group), whose diet was supplemented with either safflower oil or evening primrose oil (EPO). Phosphatidylcholine, phosphatidylethanolamine, phosphatidylserine/phosphatidylinositol, triglyceride and cholesteryl ester fatty acids were measured in kidney, heart, brain and liver. The same parameters were also measured in safflower‐fed BHR (n=4) receiving placebo. The effects of CS on liver microsomal Δ9, Δ6 and Δ5 desaturases in vitro were also followed. CS affected the fatty acid composition of all tissues examined, with the greatest changes seen in the renal phosphatidylcholine and phosphatidylserine/phosphatidylinositol fractions. All CS‐induced changes that occurred in the liver, brain and renal fatty acids were reversed by EPO. CS elevated Δ9 desaturase but had no effect on Δ6 and Δ5 desaturase. In light of (i) the observation that EPO normalizes renal function and blood pressure in CS‐treated BHR, and (ii) the importance of the kidney in blood pressure regulation, the data suggest that the beneficial effects of EPO on CS toxicity may involve changes in renal phospholipid fatty acid profiles.