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Lower Efficacy in the Utilization of Dietary ALA as Compared to Preformed EPA + DHA on Long Chain n-3 PUFA Levels in Rats
Ramaprasad, T. R. and Baskaran, V. and Kari, Sambaiah and Lokesh, B. R. (2010) Lower Efficacy in the Utilization of Dietary ALA as Compared to Preformed EPA + DHA on Long Chain n-3 PUFA Levels in Rats. Lipids , 45. pp. 799-808.
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Abstract
We made a comparative analysis of the uptake, tissue deposition and conversion of dietary a-linolenic acid (ALA) to its long chain metabolites eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) with preformed EPA ? DHA. Diets containing linseed oil [with ALA at *2.5 (4 g/kg diet), 5 (8 g/kg diet), 10 (16 g/kg diet), 25% (40 g/kg diet)] or fish oil [with EPA ? DHA at *1 (1.65 g/kg diet), 2.5 (4.12 g/kg diet), 5% (8.25 g/kg diet)] or groundnut oil without n-3 polyunsaturated fatty acids (n-3 PUFA) were fed to rats for 60 days. ALA and EPA ? DHA in serum, liver, heart and brain increased with increments in the dietary ALA level. When preformed EPA ? DHA were fed, the tissue EPA ? DHA increased significantly compared to those given ALA. Normalized values from dietary n-3 PUFA to tissue EPA ? DHA indicated that 100 mg of dietary ALA lead to accumulation of EPA ? DHA at 2.04, 0.70, 1.91 and 1.64% of total fatty acids respectively in liver, heart, brain and serum. Similarly 100 mg of preformed dietary EPA ? DHA resulted in 25.4, 23.8, 15.9 and 14.9% of total fatty acids in liver, heart, brain and serum respectively. To maintain a given level of EPA ? DHA, the dietary ALA required is 12.5, 33.5, 8.3 and 9.1 times higher than the dietary EPA ? DHA for liver, heart, brain and serum respectively. Hence the efficacy of precursor ALA is lower compared to preformed EPA ? DHAin elevating serum and tissue long chain n-3 PUFA levels.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | a-Linolenic acid Eicosapentaenoic acid Docosahexaenoic acid Serum lipids Tissue lipids |
| Subjects: | 500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 22 Lipid Chemistry |
| Divisions: | Dept. of Biochemistry Lipid Science and Traditional Foods |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 28 Sep 2010 10:04 |
| Last Modified: | 30 Dec 2016 10:59 |
| URI: | http://ir.cftri.res.in/id/eprint/9737 |
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