Incorporation of dairy lipids in the diet increased long-chain omega-3 fatty acids status in post-weaning rats
| Autor: | Gaëtan Drouin, Philippe Legrand, Daniel Catheline, Annaëlle Sinquin, Pascale Le Ruyet, Vincent Rioux, Charlotte Baudry |
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| Přispěvatelé: | Legrand, Philippe, Cliquet, Catherine, Laboratoire de Biochimie et Nutrition Humaine, AGROCAMPUS OUEST, LACTALIS RECHERCHE ET DEVELOPPEMENT (LACTALIS R&D), Groupe Lactalis, Lactalis Group (France) |
| Jazyk: | angličtina |
| Rok vydání: | 2018 |
| Předmět: |
0301 basic medicine
[SDV.NEU.NB]Life Sciences [q-bio]/Neurons and Cognition [q-bio.NC]/Neurobiology brain Endocrinology Diabetes and Metabolism Myristic acid Adipose tissue lcsh:TX341-641 dairy lipids DHA DPA infant formula omega-3 03 medical and health sciences chemistry.chemical_compound [SDV.BBM] Life Sciences [q-bio]/Biochemistry Molecular Biology Weaning [SDV.BBM]Life Sciences [q-bio]/Biochemistry Molecular Biology Food science Nutrition Original Research 2. Zero hunger chemistry.chemical_classification 030109 nutrition & dietetics Nutrition and Dietetics [SDV.NEU.NB] Life Sciences [q-bio]/Neurons and Cognition [q-bio.NC]/Neurobiology 3. Good health [SDV.AEN] Life Sciences [q-bio]/Food and Nutrition 030104 developmental biology Vegetable oil Human nutrition chemistry Docosahexaenoic acid Docosapentaenoic acid [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition lcsh:Nutrition. Foods and food supply Food Science Polyunsaturated fatty acid |
| Zdroj: | Frontiers in Nutrition (5), 1-13. (2018) Frontiers in Nutrition Frontiers in Nutrition, Vol 5 (2018) Frontiers in nutrition Frontiers in nutrition, 2018, 5, pp.42. ⟨10.3389/fnut.2018.00042⟩ |
| ISSN: | 2296-861X |
| DOI: | 10.3389/fnut.2018.00042⟩ |
| Popis: | International audience; In human nutrition, optimized the status of n-3 long-chain polyunsaturated fatty acids (LCPUFA) and especially docosahexaenoic acid (DHA) during growth appears to be one of the most important goal. We investigated the potential impact of a partial incorporation of dairy lipids (DL) in the diet to increase the n-3 LCPUFA content in tissues, compared to a mixture of vegetable oils. Rats were fed with vegetable oil diet or DL diet, supplemented or not supplemented with DHA, from weaning for 6 weeks. All diets provided the same quantity of 2.3% of total fatty acids of precursor α-linolenic acid. LCPUFA levels in brain, retina, liver, heart, red blood cells and epididymal adipose tissue,-6 desaturase activity and mRNA expression in liver, and plasma cholesterol were measured. Rats fed a DL diet increased their DHA content in brain and retina compared with rats fed a vegetable oil diet and reached the same level than rats directly supplemented with DHA. The status of n-3 docosapentaenoic acid increased with DL diet in heart, red blood cells and liver. The n-3 docosapentaenoic acid specifically discriminated DL diets in the heart. DL diet increased α-linolenic acid content in liver and epididymal adipose tissue, provided specific fatty acids as short-and medium-chain fatty acids and myristic acid, and increased plasma cholesterol. We hypothesized that dairy lipids may increase the n-3 LCPUFA enrichment in tissues by preserving precursor α-linolenic acid from β-mitochondrial oxidation, associated with the presence of short-and medium-chain fatty acids in DL diets. In conclusion, a partial incorporation of dairy lipids in the diet with an adequate α-linolenic acid content improved the n-3 LCPUFA status, especially DHA in brain and retina. |
| Databáze: | OpenAIRE |
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