N-3 FATTY ACIDS REDUCED TRANS FATTY ACIDS RETENTION AND INCREASED DOCOSAHEXAENOIC ACID LEVELS IN BRAIN

LAVANDERA, JIMENA; SAIN, JULIANA; FARIÑA, ANA; BERNAL, CLAUDIO; GONZALEZ, MARCELA

NUTRITIONAL NEUROSCIENCE

MANEY PUBLISHING

Lugar: London; Año: 2017 vol. 20 p. 424 - 435

1028-415X

Thelevels 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. Transfatty acids (TFA) and the source of the dietary fatty acids (FA) interfere withlong-chain polyunsaturated fatty acids (LC-PUFA) biosynthesis. The aim was toinvestigate the effect of TFA supplementation in diets containing differentproportions of n-9, n-6 and n-3 FA on the brain FA profile, including retentionof TFA, LC-PUFA levels and n-6/n-3 PUFA ratios. These parameters were alsoinvestigated in liver, considering that LC-PUFA are mainly bioconverted fromtheir dietary precursors in this tissue and transported by serum to the brain.Also, stearoyl-CoA desaturase 1 (SCD1) and sterol regulatory element-bindingprotein 1-c (SREBP-1c) gene expressions were evaluated. Male CF1 mice were fed(16 weeks) diets containing different oils (olive, corn and rapeseed) withdistinct proportions of n-9, n-6 and n-3 FA (55.2/17.2/0.7; 32.0/51.3/0.9 and61.1/18.4/8.6) respectively substituted or not with 0.75% of TFA. FAcomposition of brain, liver and serum was assessed by gas chromatography. TFAwere incorporated into, and therefore retained in brain, liver and serum.However, the magnitude of retention was dependent on the tissue and type ofisomer. In the brain, total TFA retention was lower than 1% in all diets.Dietary n-3 PUFA decreased TFA retention and increased DHA accretion in brain.The results underscore the importance of the type of dietary FA on the retentionof TFA in brain and also on the changes of the FA profile.