Impact of n-3 Docosapentaenoic Acid Supplementation on Fatty Acid Composition in Rat Differs Depending upon Tissues and Is Influenced by the Presence of Dairy Lipids in the Diet - Institut Agro Rennes-Angers Accéder directement au contenu
Article Dans Une Revue Journal of Agricultural and Food Chemistry Année : 2018

Impact of n-3 Docosapentaenoic Acid Supplementation on Fatty Acid Composition in Rat Differs Depending upon Tissues and Is Influenced by the Presence of Dairy Lipids in the Diet

L'impact d'une supplémentation en acide docosapentaénoïque n-3 (DPA) sur la composition tissulaire en acides gras chez le rat diffère en fonction des tissus et est influencée par la présence de lipides laitiers dans le régime

Résumé

The n-3 docosapentaenoic acid (n-3 DPA) could be a novel source of n-3 long-chain polyunsaturated fatty acids (LCPUFA) with beneficial physiological effects. Following the supplementation of 0.5% purified n-3 DPA for 3 weeks from weaning, the n-3 DPA content increased in one-half of the 18 studied tissues (from +50% to +110%, p < 0.05) and mostly affected the spleen, lung, heart, liver, and bone marrow. The n-3 DPA was slightly converted into DHA (+20% in affected tissues, p < 0.05) and mostly retroconverted into EPA (35–46% of n-3 DPA intake in liver and kidney) showing an increased content of these LCPUFA in specific tissues. The partial incorporation of dairy lipids in the diet for 6 weeks increased overall n-3 PUFA status and brain DHA status. Furthermore, the n-3 DPA supplementation and dairy lipids had an additive effect on the increase of n-3 PUFA tissue contents. Moreover, n-3 DPA supplementation decreased plasma cholesterol.
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Dates et versions

hal-01884792 , version 1 (02-10-2018)

Identifiants

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Gaëtan Drouin, Étienne Guillocheau, Daniel D. Catheline, Charlotte Baudry, Pascale Le Ruyet, et al.. Impact of n-3 Docosapentaenoic Acid Supplementation on Fatty Acid Composition in Rat Differs Depending upon Tissues and Is Influenced by the Presence of Dairy Lipids in the Diet. Journal of Agricultural and Food Chemistry, 2018, 66 (38), pp.9976 - 9988. ⟨10.1021/acs.jafc.8b03069⟩. ⟨hal-01884792⟩
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