Dietary intake of concentrated gamma-linolenic acid (GLA)-enriched oil suppresses cutaneous level of dihomo-gamma-linolenic acid (DGLA): Possible in vivo inhibition of microsomal elongation of GLA to DGLA

Abstract

The dietary supplementation of normal guinea-pig diet with moderate levels of vegetable oils containing gamma-linolenic acid (GLA) is associated with elevation of epidermal levels of dihomo-gamma-linolenic acid (DGLA) and 15-hydroxyeicosatrienoic acid (15-lipoxygenase product of DGLA). However, supplementation of diet with higher level (70%) of GLA (GLA-70) resulted in marked decrease of epidermal level of DGLA. This nutritional observation prompted us to investigate in vitro the effects of varying concentrations of polyunsaturated fatty acids (PUFAs) on rat liver microsomal chain elongation of GLA into DGLA. Our data revealed that low concentrations of GLA (< 100 μM) are stimulatory on the chain elongation while higher concentrations (> 100 μM) are inhibitory. The 18-carbon linoleic acid (precursor of GLA) was also markedly inhibitory at high concentrations. Interestingly, the longer chain 20-carbon n-3 PUFAs: eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) exerted negligible effect. The results suggest that increased systemic presence of free PUFAs, such as may occur in vivo after dietary intake of high n-6 PUFA-containing vegetable oils, may explain the decreased level of DGLA in the epidermal tissue.