Medvedev F A, Kulakova S N, Levachev M M
Biull Eksp Biol Med. 1988 Dec;106(12):683-6.
TLC, GLC and GC-MS methods were applied for studying the fatty acid composition of rat cerebellum phospholipids. 75 male Wistar rats had a diet without fat for 6 weeks and then a diet with linseed oil, fish oil in combination with lard and mixture of sunflower oil with lard (control group) for 3 months; PUFA omega 6/omega 3 rations were 0.27; 0.5 and 45.0. PUFA omega 3 in all fractions were represented mainly by 22:6 omega 3 (0.2-12.0%) acid and its share depends on the total PUFA omega 3 amount in the diet. The absence of 18:3, 20:5 and 22:5 omega 3 in cerebellum lipids, fed in great amount with test diets, suggested that these acids are rapidly desaturated and elongated to 22:6 omega 3 at the blood-brain barrier. Established competitive inhibition of desaturases responsible for the synthesis of tissues PUFA omega 6 and omega 3 proves the expressed regulatory effect of alimentary factor on brain lipids.
采用薄层色谱法（TLC）、气相液相色谱法（GLC）和气相色谱 - 质谱联用法（GC - MS）研究大鼠小脑磷脂的脂肪酸组成。75只雄性Wistar大鼠先食用无脂饮食6周，然后分别食用含亚麻籽油、鱼油与猪油的组合以及葵花籽油与猪油的混合物（对照组）的饮食3个月；多不饱和脂肪酸ω6/ω3的比例分别为0.27、0.5和45.0。所有组分中的多不饱和脂肪酸ω3主要由22:6ω3酸代表（含量为0.2 - 12.0%），其占比取决于饮食中多不饱和脂肪酸ω3的总量。在大量喂食试验饮食的大鼠小脑中，脂质中不存在18:3、20:5和22:5ω3，这表明这些酸在血脑屏障处迅速去饱和并延长为22:6ω3。已确定的对负责合成组织多不饱和脂肪酸ω6和ω3的去饱和酶的竞争性抑制，证明了饮食因素对脑脂质具有明显的调节作用。
