Antithetic relationship of dietary arachidonic acid and eicosapentaenoic acid on eicosanoid production in vivo

Eicosanoids are oxidative derivatives of arachidonic acid. When produced in excessive amounts, many are proinflammatory and/or prothrombotic agents. N-3 polyunsaturated fatty acids (PUFA) have been used to attenuate tissue arachidonic acid (AA, 20:4 n-6) levels and thus modulate eicosanoid productio...

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Main Authors: B Li, C Birdwell, J Whelan
Format: Article
Language:English
Published: Elsevier 1994-10-01
Series:Journal of Lipid Research
Online Access:http://www.sciencedirect.com/science/article/pii/S0022227520397820
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spelling doaj-bd456245253a407ea6c1ff54fa8a743b2021-04-26T05:50:15ZengElsevierJournal of Lipid Research0022-22751994-10-01351018691877Antithetic relationship of dietary arachidonic acid and eicosapentaenoic acid on eicosanoid production in vivoB Li0C Birdwell1J Whelan2Department of Nutrition, University of Tennessee, Knoxville 37996-1900.Department of Nutrition, University of Tennessee, Knoxville 37996-1900.Department of Nutrition, University of Tennessee, Knoxville 37996-1900.Eicosanoids are oxidative derivatives of arachidonic acid. When produced in excessive amounts, many are proinflammatory and/or prothrombotic agents. N-3 polyunsaturated fatty acids (PUFA) have been used to attenuate tissue arachidonic acid (AA, 20:4 n-6) levels and thus modulate eicosanoid production. However, there is growing evidence that dietary arachidonic acid may also be able to modulate eicosanoid formation by enriching tissue phospholipids with AA. Therefore, the effects of dietary AA and n-3 PUFA are in diametric opposition. This study investigates the antithetic relationship of dietary AA and eicosapentaenoic acid (EPA, 20:5 n-3) on fatty acid composition of hepatic phospholipids and eicosanoid production in vivo. Forty-nine CD-1 male mice were randomly divided into four dietary groups. Identical diets were supplemented with ethyl esters (1.5% w/w) of the following fatty acids: oleic acid (OA, 18:1 n-9), AA, EPA or AA+EPA. After 4 weeks on diet, peritoneal cells were stimulated in vivo with opsonized zymosan and the peritoneal exudates were analyzed for eicosanoid production (PGE2, 6-keto-PGF1 alpha, TXB2, LTB4, LTE4, and LTE5). Hepatic phospholipids were enriched with AA when AA was included in the diet, and EPA was enriched at the expense of AA when EPA was added to the diet. However, when AA was added to the diet containing equivalent amounts of EPA (AA+EPA), any effect EPA had on modulating hepatic phospholipid fatty acid composition was almost completely eliminated. Similar effects were observed with eicosanoid production. The pooled eicosanoid production in the AA group was 41% and 300% higher compared to the OA (control) and EPA groups, respectively.(ABSTRACT TRUNCATED AT 250 WORDS)http://www.sciencedirect.com/science/article/pii/S0022227520397820
collection DOAJ
language English
format Article
sources DOAJ
author B Li
C Birdwell
J Whelan
spellingShingle B Li
C Birdwell
J Whelan
Antithetic relationship of dietary arachidonic acid and eicosapentaenoic acid on eicosanoid production in vivo
Journal of Lipid Research
author_facet B Li
C Birdwell
J Whelan
author_sort B Li
title Antithetic relationship of dietary arachidonic acid and eicosapentaenoic acid on eicosanoid production in vivo
title_short Antithetic relationship of dietary arachidonic acid and eicosapentaenoic acid on eicosanoid production in vivo
title_full Antithetic relationship of dietary arachidonic acid and eicosapentaenoic acid on eicosanoid production in vivo
title_fullStr Antithetic relationship of dietary arachidonic acid and eicosapentaenoic acid on eicosanoid production in vivo
title_full_unstemmed Antithetic relationship of dietary arachidonic acid and eicosapentaenoic acid on eicosanoid production in vivo
title_sort antithetic relationship of dietary arachidonic acid and eicosapentaenoic acid on eicosanoid production in vivo
publisher Elsevier
series Journal of Lipid Research
issn 0022-2275
publishDate 1994-10-01
description Eicosanoids are oxidative derivatives of arachidonic acid. When produced in excessive amounts, many are proinflammatory and/or prothrombotic agents. N-3 polyunsaturated fatty acids (PUFA) have been used to attenuate tissue arachidonic acid (AA, 20:4 n-6) levels and thus modulate eicosanoid production. However, there is growing evidence that dietary arachidonic acid may also be able to modulate eicosanoid formation by enriching tissue phospholipids with AA. Therefore, the effects of dietary AA and n-3 PUFA are in diametric opposition. This study investigates the antithetic relationship of dietary AA and eicosapentaenoic acid (EPA, 20:5 n-3) on fatty acid composition of hepatic phospholipids and eicosanoid production in vivo. Forty-nine CD-1 male mice were randomly divided into four dietary groups. Identical diets were supplemented with ethyl esters (1.5% w/w) of the following fatty acids: oleic acid (OA, 18:1 n-9), AA, EPA or AA+EPA. After 4 weeks on diet, peritoneal cells were stimulated in vivo with opsonized zymosan and the peritoneal exudates were analyzed for eicosanoid production (PGE2, 6-keto-PGF1 alpha, TXB2, LTB4, LTE4, and LTE5). Hepatic phospholipids were enriched with AA when AA was included in the diet, and EPA was enriched at the expense of AA when EPA was added to the diet. However, when AA was added to the diet containing equivalent amounts of EPA (AA+EPA), any effect EPA had on modulating hepatic phospholipid fatty acid composition was almost completely eliminated. Similar effects were observed with eicosanoid production. The pooled eicosanoid production in the AA group was 41% and 300% higher compared to the OA (control) and EPA groups, respectively.(ABSTRACT TRUNCATED AT 250 WORDS)
url http://www.sciencedirect.com/science/article/pii/S0022227520397820
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