Diversity in the Incorporation into Tissue Phospholipids and Effects on Eicosanoid Production of trans-Monoene Fatty Acidin Rats Fed with Different Dietary Proteins

Tamiho Koga, Takako Yamato, Jong Yan Gu, Michiko Nonaka, Koji Yamada, Michihiro Sugano

Research output: Contribution to journalArticlepeer-review

Abstract

The incorporation into tissue phospholipids and the effects on eicosanoid production of trans-fatty acid were studied in rats fed different proteins, casein or soybean protein. After feeding partially hydrogenated corn oil containing 32%t-18:1 at the 10% level for 3 weeks, the incorporation of trans-fatty acid into liver phospholipids was species-specific. More trans-acid was incorporated into phosphatidylinositol than into phosphatidylcholine (PC) and phosphatidylethanolamine (PE), and there was apparently no incorporation into cardiolipin. The incorporation of trans-acid tended to be higher in the rats fed soybean protein than in those fed casein. In general the proportion of linoleic acid increased, but that of arachidonic acid tended to be decreased by trans-fat as compared with cis-iat, suggesting an interference with linoleic acid desaturation, but this was not the case for the spleen of rats fed vegetable protein. The concentration of plasma prostaglanidin E2was not influenced by the type of dietary fat, but trans-fat reduced the production of leukotriene C4by the spleen on the basis of unit weight when the dietary protein source was casein, but not soybean protein. Thus, the influence of the frawv-monoene fatty acid was quite diverse, and there was an interaction between dietary protein and trans-fatty acid.

Original languageEnglish
Pages (from-to)384-387
Number of pages4
JournalBioscience, biotechnology, and biochemistry
Volume58
Issue number2
DOIs
Publication statusPublished - 1994

All Science Journal Classification (ASJC) codes

  • Biotechnology
  • Analytical Chemistry
  • Biochemistry
  • Applied Microbiology and Biotechnology
  • Molecular Biology
  • Organic Chemistry

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