Fatty acid composition of microsomal phospholipids in rats fed different oils and antioxidant vitamins supplement

Abstract

The aim of the study was to examine effects of feeding diets containing different oils and antioxidant vitamins supplementation on the fatty acid composition of hepatic microsomal phospholipids in the rat. Forty-eight male Sprague Dawley rats were fed for 20 days diets containing 15% corn, olive, fish, or hazelnut oil, without or with the addition of β-carotene (30 mg/kg) and dl-α-tocopherylacetate (500 mg/kg), n = 6 per group. Microsomal phospholipids of rats fed corn oil exhibited higher content of linoleic, arachidonic, and docosatetraenoic acids ( P < 0.05). Compared with corn oil (control group), olive oil intake increased palmitic, oleic, and vaccenic acids in phosphatidylcholine and phosphatidylserine + phosphatidylinositol, and vaccenic acid in phosphatidylethanolamine ( P < 0.05). Fish oil intake increased the level of n-3 long-chain polyunsaturated fatty acids, and decreased arachidonic acid in all phospholipids ( P < 0.05). On the other hand, the intake of hazelnut oil increased palmitoleic and oleic acids in phosphatidylcholine and phosphatidylethanolamine, and palmitoleic and vaccenic acids in phosphatidylserine + phosphatidylinositol ( P < 0.05). Vitamin supplementation increased microsomal retinol in rats fed corn oil, and α-tocopherol in all groups fed vegetable oils ( P < 0.05). The intake of vitamins supplement induced slight modifications of the fatty acid profile of microsomal phospholipids: a higher level of monounsaturated fatty acids, mainly oleic acid, with a reduction of polyunsaturated fatty acids was observed. These results manifest that the composition of microsomes is affected by the fatty acid profile of dietary oils and the intake of antioxidant vitamins supplements.