Dietary fish oil modulates the alkaline phosphatase activity and not the fluidity of rat intestinal microvillus membrane.

The effect of dietary fish (mackerel) oil on the function and fluidity of the intestinal microvillus membrane in 1-y-old rats was compared with that of coconut and soybean oils. The animals were fed diets containing 10% protein (derived from casein) and 15% oil. Intestinal microvillus membranes and RBC ghosts were isolated after a 6-wk feeding period and examined for fluidity by fluorescence polarization with 1,6-diphenyl-1,3,5-hexatriene. The functionality of the microvillus membrane was assessed by the activity of the intrinsic enzyme alkaline phosphatase. No differences in the fluidity were observed between the microvillus membranes or between the RBC ghosts derived from the various dietary groups. The alkaline phosphatase activity of the microvillus membrane was found to be the lowest in the membranes isolated from the fish oil-fed rats. In these membranes the contents of 20:5(n-3) and 22:6(n-3) fatty acids were higher than in the membranes derived from the coconut and soybean oil-fed animals. The cholesterol to phospholipid molar ratio was lower in the coconut oil-fed group than in the other two groups. It is suggested that the compensatory effect of the elevated cholesterol to phospholipid molar ratio on the membrane fluidity was such that no differences in the overall fluidity were detected. It is likely that the incorporation of these long chain fatty acids might have caused compositional changes in the lipid microenvironment of the enzyme. Such changes could alter the fluidity of these microdomains, thereby affecting the activity of the integral enzyme alkaline phosphatase.