Premium
Dietary very long chain fatty acids directly influence the ratio of tetracosenoic (24∶1) to tetracosanoic (24∶0) acids of sphingomyelin in rat liver
Author(s) -
Bettger W. J.,
Blackadar C. B.
Publication year - 1997
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/s11745-997-0008-1
Subject(s) - weanling , chemistry , food science , composition (language) , sphingomyelin , clinical chemistry , lipidology , fatty acid , dietary fat , ethyl ester , biochemistry , cholesterol , biology , endocrinology , organic chemistry , linguistics , philosophy
Abstract Twenty‐one groups of weanling male Wistar rats were fed semipurified diets containing 5% (w/w) of different dietary fats. After 2 wk, liver sphingomyelin (SM) fatty acid composition was determined. The ratio of 24∶1 to 24∶0 in liver SM varied over a tenfold range in response to dietary fat type. Stepwise multiple regression analysis indicated that dietary 24∶1, 24∶0, and 22∶1 were the most significant factors in predicting the 24∶1/24∶0 ratio of liver SM. The mathematical relation between the dietary fatty acid composition and liver SM 24∶1/24∶0 was y =1.88 (24∶1)−1.49 (24∶0)+0.21 (22∶1)+0.01 (18∶1)+0.26, r 2 =0.95, P <0.0001. These results were confirmed by a second experiment in which the rats were fed olive oil‐based diets supplemented with various fatty acid ethyl esters.