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n-3 fatty acids reduce in vitro thromboxane production while having little effect on in vitro prostacyclin production in the rat

Version 2 2024-06-02, 13:51
Version 1 2019-07-18, 15:37
journal contribution
posted on 2024-06-02, 13:51 authored by AJ Sanigorski, K O'Dea, Andrew SinclairAndrew Sinclair
Male Sprague-Dawley rats were fed diets with 50% of the energy from fat over a 20-day period. The fats used were hydrogenated beef-fat (HBF), or HBF supplemented with ethyl arachidonate A, safflower oil (SO), or a mixture of SO and linseed oil (LO). For comparative purposes, another group of animals was fed a diet providing 50% of the energy as butter-fat. In vitro aortic prostacyclin (PGI2) and serum thromboxane (TXA2) levels (from clotting blood) were determined by radioimmunoassay of 6-keto PGF1α and TXB2, respectively. The HBF diet had similar AA levels relative to the butter-fed rats but significantly reduced tissue levels of eicosapentaenoic acid (EPA) and this was associated with an increased production of serum TXB2. Supplementing the HBF diet with AA increased tissue levels of AA while maintaining low levels of n-3 fatty acids. These changes were accompanied by significant increases of both TXB2 and 6-keto-PGF1α. LO supplementation to the HBF diet (with constant SO) led to elevated levels of EPA and relatively constant AA levels and this was associated with reduced producton of TXB2. These results highlight the responsiveness of TXA2 to n-3 fatty acids in contrast to PGI2 which was more influenced by the level of AA in the tissue phospholipids in the rat.

History

Journal

Prostaglandins, leukotrienes and essential fatty acids

Volume

50

Pagination

223-228

Location

Amsterdam, The Netherlands

ISSN

0952-3278

eISSN

1532-2823

Language

eng

Publication classification

C1.1 Refereed article in a scholarly journal

Copyright notice

1994, Elsevier Ltd

Issue

5

Publisher

Elsevier