a Cátedra de Bromatología y Nutrición, Facultad de Bioquímica y Ciencias Biológicas , Universidad Nacional del Litoral , Santa Fe , Argentina.
b Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) , Santa Fe , Argentina.
Nutr Neurosci. 2017 Sep;20(7):424-435. doi: 10.1080/1028415X.2016.1173343. Epub 2016 Apr 21.
The levels of docosahexaenoic acid (DHA, 22:6n-3) and arachidonic acid (AA, 20:4n-6) are critical for the normal structure and function of the brain. Trans fatty acids (TFA) and the source of the dietary fatty acids (FA) interfere with long-chain polyunsaturated fatty acids (LC-PUFA) biosynthesis.
The aim of this study was to investigate the effect of TFA supplementation in diets containing different proportions of n-9, n-6, and n-3 FA on the brain FA profile, including the retention of TFA, LC-PUFA levels, and n-6/n-3 PUFA ratios. These parameters were also investigated in the liver, considering that LC-PUFA are mainly bioconverted from their dietary precursors in this tissue and transported by serum to the brain. Also, stearoyl-CoA desaturase-1 (SCD1) and sterol regulatory element-binding protein-1c (SREBP-1c) gene expressions were evaluated.
Male CF1 mice were fed (16 weeks) diets containing different oils (olive, corn, and rapeseed) with distinct proportions of n-9, n-6, and n-3 FA (55.2/17.2/0.7, 32.0/51.3/0.9, and 61.1/18.4/8.6), respectively, substituted or not with 0.75% of TFA. FA composition of the brain, liver, and serum was assessed by gas chromatography.
TFA were incorporated into, and therefore retained in the brain, liver, and serum. However, the magnitude of retention was dependent on the tissue and type of isomer. In the brain, total TFA retention was lower than 1% in all diets.
Dietary n-3 PUFA decreased TFA retention and increased DHA accretion in the brain. The results underscore the importance of the type of dietary FA on the retention of TFA in the brain and also on the changes of the FA profile.
二十二碳六烯酸（DHA，22:6n-3）和花生四烯酸（AA，20:4n-6）的水平对于大脑的正常结构和功能至关重要。反式脂肪酸（TFA）和膳食脂肪酸（FA）的来源会干扰长链多不饱和脂肪酸（LC-PUFA）的生物合成。
本研究旨在探讨在含有不同比例 n-9、n-6 和 n-3 FA 的饮食中补充 TFA 对脑 FA 谱的影响，包括 TFA 的保留、LC-PUFA 水平和 n-6/n-3 PUFA 比值。还研究了这些参数在肝脏中的情况，因为 LC-PUFA 主要在该组织中从其膳食前体生物转化而来，并通过血清运输到大脑。此外，还评估了硬脂酰辅酶 A 去饱和酶-1（SCD1）和固醇调节元件结合蛋白-1c（SREBP-1c）基因的表达。
雄性 CF1 小鼠喂食（16 周）含有不同油（橄榄油、玉米油和菜籽油）的饮食，这些油具有不同比例的 n-9、n-6 和 n-3 FA（55.2/17.2/0.7、32.0/51.3/0.9 和 61.1/18.4/8.6），分别用或不用 0.75%的 TFA 替代。通过气相色谱法评估脑、肝和血清中的 FA 组成。
TFA 被掺入并因此保留在脑、肝和血清中。然而，保留的程度取决于组织和异构体的类型。在大脑中，所有饮食中的总 TFA 保留率均低于 1%。
膳食 n-3 PUFA 降低了 TFA 在大脑中的保留率，并增加了 DHA 的积累。这些结果强调了膳食 FA 的类型对 TFA 在大脑中的保留以及 FA 谱变化的重要性。
