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Alterations in Cerebral and Microvascular Prostaglandin Synthesis by Manipulation of Dietary Essential Fatty Acids
Author(s) -
Brown Michael L.,
Marshall Lisa A.,
Johnston Patricia V.
Publication year - 1984
Publication title -
journal of neurochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.75
H-Index - 229
eISSN - 1471-4159
pISSN - 0022-3042
DOI - 10.1111/j.1471-4159.1984.tb05399.x
Subject(s) - phosphatidylethanolamine , linseed oil , sunflower oil , docosahexaenoic acid , phosphatidylcholine , biochemistry , polyunsaturated fatty acid , prostaglandin , phosphatidylserine , medicine , chemistry , endocrinology , fatty acid , biology , food science , phospholipid , membrane
Sprague‐Dawley rats were fed one of three purified diets—10% corn oil, 10% hydrogenated coconut oil, or 10% linseed oil—through two generations. At 60–80 days of age the animals were sacrificed. The fatty acyl composition of phosphatidylcholine, phosphatidyletha‐nolamine, plasmalogen phosphatidylethanolamine, and combined phosphatidylinositol/phosphatidylserine from cerebral cortex and isolated cerebral microvessels was determined. Brain slice prostaglandin F 2α or microvas‐cular prostacyclin synthesis was also measured. Major changes were noted in the fatty acid profiles, most dramatically in the phosphatidylethanolamine and ethanol‐amine plasmalogen fractions, with an active rise in docosahexaenoic acid resulting from linseed oil feeding. A depression in prostaglandin F 2α synthesis was seen in brain slices of hydrogenated coconut oil‐and linseed oil‐fed rats. Such a depression was also observed in micro‐vascular prostaglandin synthesis at basal and stimulated levels but not in control incubations. The potential importance of these findings to cerebral microcirculation and hemostasis is discussed.