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A targeted lipidomic analysis of renal oxylipins in kidney disease reveals differences in the effects of dietary flax compared to fish oil
Author(s) -
Devassy Jessay Gopuran,
Yamaguchi Tamio,
Ibrahim Naser,
Ravandi Amir,
Aukema Harold M
Publication year - 2013
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.27.1_supplement.1073.8
Subject(s) - fish oil , oxylipin , eicosapentaenoic acid , linseed oil , arachidonic acid , docosahexaenoic acid , chemistry , lipoxygenase , food science , linoleic acid , polyunsaturated fatty acid , alpha linolenic acid , epoxygenase , biochemistry , fatty acid , fish <actinopterygii> , biology , enzyme , fishery
Oxylipins are fatty acid metabolites (e.g. eicosanoids from arachidonic acid, AA) generated by cyclooxygenase (COX), lipoxygenase (LO) and cytochrome P450 (cP450) pathways. Since oxylipins have differing biologic effects, a targeted lipidomic analysis of oxylipins was performed using kidneys from normal and PCK rats with renal disease, in which disease was affected by dietary soy, flax and fish oil. Of 76 oxylipins scanned by LC/MS/MS, 59 were quantified. Heat map analyses showed that α‐linolenic acid (ALA) oxylipins were higher only with flax oil feeding, while linoleic acid oxylipins were lower to a similar extent with flax and fish oil compared to soy oil. Docosahexaenoic acid (DHA) oxylipins were higher only with fish oil, but both fish and flax oil resulted in higher eicosapentaenoic acid (EPA) oxylipins, although the effect of fish oil was greater. While AA oxylipins were generally lower with both flax and fish oil compared to soy oil, the effect was greater for fish oil for COX and cP450 products, but similar for LO products. The differential effects of flax compared to fish oil on oxylipins may help explain their differential effects in health and disease. Grant Funding Source: CIHR 230564