Interactions of dietary fats and proteins on fatty acid composition of immune cells and LTB4 production by peritoneal exudate cells of rats

Shihoko Kaku, Shin Ichi Yunoki, Ken Ichi Ohkura, Michihiro Sugano, Michiko Nonaka, Hirofumi Tachibana, Koji Yamada

Research output: Contribution to journalArticle

9 Citations (Scopus)

Abstract

The interaction of dietary fats and proteins on lipid parameters of rats was studied using safflower oil (linoleic acid-rich), borage oil (γ-linolenic acid-rich) or perilla oil (α-linolenic acid-rich) in combination with casein or soybean protein. The experiment was focused on the fatty acid composition of immune cells and the leukotriene B4 production by peritoneal exudate cells. Serum total cholesterol, triglyceride, and phospholipid levels were low in perilla oil-fed or soybean protein-fed rats. Fatty acid compositions of serum and liver phospholipids reflected those of dietary fats. However, feeding borage oil resulted in a marked increase in the proportion of dihomo-γ-linolenic acid in phospholipids of peritoneal exudate cells, spleen lymphocytes, and mesenteric lymph node lymphocytes in relation to those of liver and serum. It is suggested that activities of metabolic n-6 polyunsaturated fatty acids are different between immune and other tissues. In addition, the magnitude of the reduction of the proportion of linoleic acid of perilla oil in immune cells was considerably more moderate than serum and liver, indicating a different degree of interference of α-linolenic acid with linoleic acid metabolism. Leukotriene B4 release from peritoneal exudate cells was in the order of safflower oil>borage oil>perilla oil groups as reflecting the proportion of arachidonic acid, and tended to be lower in soybean protein-fed groups. These suggest an antiinflammatory property of γ-linolenic acid as well as α-linolenic acid tended to be strengthened when they were combined with soybean protein than with casein.

Original languageEnglish
Pages (from-to)315-321
Number of pages7
JournalBioscience, Biotechnology and Biochemistry
Volume65
Issue number2
DOIs
Publication statusPublished - Feb 1 2001

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Leukotriene B4
alpha-Linolenic Acid
Dietary Proteins
Dietary Fats
Exudates and Transudates
Soybean Proteins
Rats
Fatty Acids
Cells
Linoleic Acid
Liver
Safflower Oil
Phospholipids
Chemical analysis
Lymphocytes
Caseins
Serum
Unsaturated Fatty Acids
Arachidonic Acid
Metabolism

All Science Journal Classification (ASJC) codes

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

Cite this

Interactions of dietary fats and proteins on fatty acid composition of immune cells and LTB4 production by peritoneal exudate cells of rats. / Kaku, Shihoko; Yunoki, Shin Ichi; Ohkura, Ken Ichi; Sugano, Michihiro; Nonaka, Michiko; Tachibana, Hirofumi; Yamada, Koji.

In: Bioscience, Biotechnology and Biochemistry, Vol. 65, No. 2, 01.02.2001, p. 315-321.

Research output: Contribution to journalArticle

Kaku, Shihoko ; Yunoki, Shin Ichi ; Ohkura, Ken Ichi ; Sugano, Michihiro ; Nonaka, Michiko ; Tachibana, Hirofumi ; Yamada, Koji. / Interactions of dietary fats and proteins on fatty acid composition of immune cells and LTB4 production by peritoneal exudate cells of rats. In: Bioscience, Biotechnology and Biochemistry. 2001 ; Vol. 65, No. 2. pp. 315-321.
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