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Effects of dietary fats on prostanoid production and aortic and plasma fatty acid composition in rats
Author(s) -
Steel M. S.,
Naughton J. M.,
Hopkins G. W.,
Sinclair A. J.,
O'Dea K.
Publication year - 1990
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/bf02544040
Subject(s) - tallow , chemistry , prostacyclin , eicosapentaenoic acid , food science , thromboxane , docosahexaenoic acid , lipidology , arachidonic acid , fatty acid , thromboxane b2 , platelet , medicine , endocrinology , polyunsaturated fatty acid , biochemistry , biology , enzyme
Male Sprague‐Dawley rats were fed diets with 10%, 30%, or 50% of energy derived from fat for two weeks. The fats used were beef tallow, olive oil, peanut oil and butter. Aortic prostacyclin (PGI 2 ) production, platelet aggregation and thromboxane A 2 (TXA 2 ) production and plasma and aortic phospholipid (PL) content were measured. Butter‐ and beef tallow‐feeding reduced aortic PGI 2 production and collagen‐induced TXA 2 production in a dosedependent manner as the level of fat in the diet increased. Neither olive oil nor peanut oil had any effect on aortic PGI 2 production or collagen‐induced TXA 2 production. Butter‐feeding also resulted in a decrease in collageninduced platelet aggregation; however, none of the other fats had any effect on collagen‐induced platelet aggregation. The observed decreases in aortic PGI 2 and collagen‐induced TXA 2 production were paralleled by similar decreases in aortic and plasma PL arachidonic acid content and an increase in eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Only the most saturated fats, butter and beef tallow, had significant inhibitory effects on prostanoid production and platelet aggregation.