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Artículo

N-3 fatty acids reduced trans fatty acids retention and increased docosahexaenoic acid levels in the brain

Lavandera, Jimena VeronicaIcon ; Sain, JulianaIcon ; Fariña, Ana ClaraIcon ; Bernal, Claudio AdrianIcon ; González, Marcela Aída
Fecha de publicación: 08/2017
Editorial: Maney Publishing
Revista: Nutritional Neuroscience
ISSN: 1028-415X
Idioma: Inglés
Tipo de recurso: Artículo publicado
Clasificación temática:
Salud Ocupacional

Resumen

Introduction: The levels of docosahexaenoic acid (DHA, 22:6n-3) and arachidonic acid (AA, 20:4n-6) are critical for the normal structure and function of the brain. Trans fatty acids (TFA) and the source of the dietary fatty acids (FA) interfere with long-chain polyunsaturated fatty acids (LC-PUFA) biosynthesis. Objectives: The aim of this study was to investigate the effect of TFA supplementation in diets containing different proportions of n-9, n-6, and n-3 FA on the brain FA profile, including the retention of TFA, LC-PUFA levels, and n-6/n-3 PUFA ratios. These parameters were also investigated in the liver, considering that LC-PUFA are mainly bioconverted from their dietary precursors in this tissue and transported by serum to the brain. Also, stearoyl-CoA desaturase-1 (SCD1) and sterol regulatory element-binding protein-1c (SREBP-1c) gene expressions were evaluated. Methods: Male CF1 mice were fed (16 weeks) diets containing different oils (olive, corn, and rapeseed) with distinct proportions of n-9, n-6, and n-3 FA (55.2/17.2/0.7, 32.0/51.3/0.9, and 61.1/18.4/8.6), respectively, substituted or not with 0.75% of TFA. FA composition of the brain, liver, and serum was assessed by gas chromatography. Results: TFA were incorporated into, and therefore retained in the brain, liver, and serum. However, the magnitude of retention was dependent on the tissue and type of isomer. In the brain, total TFA retention was lower than 1% in all diets. Discussion: Dietary n-3 PUFA decreased TFA retention and increased DHA accretion in the brain. The results underscore the importance of the type of dietary FA on the retention of TFA in the brain and also on the changes of the FA profile.
Palabras clave: Brain , Corn Oil , Fatty Acids Profile , Long-Chain Polyunsaturated Fatty Acids , Olive Oil , Rapeseed Oil , Trans Fatty Acids
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info:eu-repo/semantics/openAccess Excepto donde se diga explícitamente, este item se publica bajo la siguiente descripción: Creative Commons Attribution-NonCommercial-ShareAlike 2.5 Unported (CC BY-NC-SA 2.5)
Identificadores
URI: http://hdl.handle.net/11336/56178
DOI: https://dx.doi.org/10.1080/1028415X.2016.1173343
URL: https://www.tandfonline.com/doi/full/10.1080/1028415X.2016.1173343
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Articulos(CCT - SANTA FE)
Articulos de CTRO.CIENTIFICO TECNOL.CONICET - SANTA FE
Citación
Lavandera, Jimena Veronica; Sain, Juliana; Fariña, Ana Clara; Bernal, Claudio Adrian; González, Marcela Aída; N-3 fatty acids reduced trans fatty acids retention and increased docosahexaenoic acid levels in the brain; Maney Publishing; Nutritional Neuroscience; 20; 7; 8-2017; 424-435
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