Hypolipidemic Effects of Phospholipids (PL) Containing n‐3 Polyunsaturated Fatty Acids (PUFA) Are Not Dependent on Esterification of n‐3 PUFA to PL

Abstract

Phospholipids (PL) containing n-3 polyunsaturated fatty acids (PUFA) have beneficial effects of maintaining and promoting health compared with triacylglycerols (TAG) containing n-3 PUFA or general PL. This study evaluated the effects of dietary PL containing n-3 PUFA and elucidated the effects of the glycerophosphate structure and n-3 PUFA on fatty acid (FA) metabolism in rats. Rats were fed a basal diet containing soybean oil alone, TAG containing n-3 PUFA (1.8%), soybean PL (2.7%), PL containing n-3 PUFA (2.7%), or TAG containing n-3 PUFA (1.8%) + soybean PL (2.7%). The present n-3 PUFA-supplemented diets had similar FA compositions, and the PL diets had similar PL compositions. TAG containing n-3 PUFA reduced serum TAG contents, but did not affect serum cholesterol contents compared with soybean oil alone. PL diets containing n-3 PUFA and the combination of TAG containing n-3 PUFA and soybean PL resulted in decreased serum and liver TAG contents compared with the diet containing soybean oil alone, reflecting enhanced liver FA β-oxidation. The results of this study show that TAG containing n-3 PUFA with added soybean PL affects serum and liver TAG and cholesterol contents to a similar degree as PL containing n-3 PUFA. TAG containing n-3 PUFA and soybean PL are widely used as functional food ingredients and pharmaceutical constituents and are inexpensive compared with PL containing n-3 PUFA. Therefore, the combination of TAG containing n-3 PUFA and soybean PL has potential as a useful and inexpensive component of functional foods.