Changes of hepatic lipid and fatty acid profiles in rats administered iron-deficient diet and ethanol

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This investigation was undertaken to elucidate the effects of iron deficiency and/or ethanol ingestion on lipid metabolism of female rat liver. 40 Wistar rats (about 40 g body weight) were fed a normal diet (Fe: 40 ppm) or an iron-deficient diet (Fe: 5 ppm) for 8 wk. Half of the rats in each group were given 10% ethanol in the drinking water for the last 4 wk. In rats fed the iron-deficient diet (D), the content of total hepatic lipid was higher than that in the rats given the normal diet (N). From the gas chromatography analyses of the fatty acids in total lipids, only the proportion of 18:2n-6 was increased, whereas those of 16:1n-7 and 20:4n-6 decreased. In rats given ethanol and an iron-sufficient diet (NE), the contents of all lipids with the exception of phospholipid were significantly higher than those in the N group. The percentages of fatty acids 12:0, 14:0, 16:0, 18:1 and 20:1 in the total hepatic lipid were increased, whereas those fatty acids of 18:0, 20:4, 22:6 and 24:0 were decreased. In the rats given ethanol and an iron-deficient diet (DE), the contents of all hepatic lipid components did not differ significantly from those in the D group. The percentages of fatty acids 12:0, 14:0 and 16:1 in the total hepatic lipid were increased. These data suggest that ethanol ingestion by iron-deficient rats does not induce the same changes in their hepatic lipid components and fatty acid patterns as those seen in fatty degeneration of the liver.