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Plasma and brain endocannabinoid level correlation studies after increasing DHA dietary intake
Author(s) -
Wood JodiAnne T.,
Williams John S.,
Pandarinathan Lakshmipathi,
Vouros Paul,
Makriyannis Alexandros,
LammiKeefe Carol
Publication year - 2007
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.21.6.a1067
Subject(s) - docosahexaenoic acid , anandamide , eicosapentaenoic acid , chemistry , endocannabinoid system , medicine , food science , endocrinology , fish oil , fatty acid , food intake , 2 arachidonoylglycerol , polyunsaturated fatty acid , biochemistry , biology , fish <actinopterygii> , cannabinoid receptor , receptor , fishery , agonist
We utilized a mouse model to demonstrate the correlation between plasma and brain levels of endocannabinoids following an increase in dietary docosahexaenoic acid (DHA). Two groups of 10 mice received either normal lab chow or chow formulated with low eicosapentaenoic acid (EPA)/high DHA fish oil. Mice were sacrificed by decapitation followed by plasma and brain collection for analysis by LC‐MS. Mice on the DHA food ate 4.79 ± 0.22 g of food per day, correlating to an average daily intake of 53.64 mg DHA. Most of the measured fatty acid levels remained constant after two weeks on the DHA food compared to control food; however, DHA, EPA and their derivatives did change. While DHA and DHEA levels increased in plasma, they did not in brain. When comparing DHEA levels with respect to anandamide (AEA), there is an increase in both brain and plasma; comparing 2‐DHG to 2‐arachidonoylglycerol (2‐AG) only shows an increase in plasma. Although the EPA content in the DHA food was only 0.17%, resulting in 8.04 mg/day dietary intake, the levels of both EPA and 2‐EPG in brain and plasma increased. Conclusion: An increase in dietary fatty acid results in an increase in plasma fatty acid and the respective ethanolamide. This data supports the idea that increase in dietary DHA can affect ethanolamide and glycerol synthesis in favor of the docosahexaenoic derivatives over the arachidonoyl derivatives.