Phinney S D, Stern J S, Burke K E, Tang A B, Miller G, Holman R T
Department of Internal Medicine, University of California at Davis.
Am J Clin Nutr. 1994 Nov;60(5):725-9. doi: 10.1093/ajcn/60.5.725.
Adipose tissue was obtained from six women undergoing liposuction twice at 6-mo intervals. Samples obtained bilaterally from abdomen, inner thigh, and outer thigh had fatty acids quantified by gas chromatography. There were no important differences between sides or over time. The saturates 14:0, 16:0, 18:0, and 20:0 were higher in abdominal adipose than in outer thigh (P < 0.002 for all); 16:1 and 18:1 omega 9 were lower in abdomen vs outer thigh (P < 0.01), whereas 18:1 omega 7 and 20:1 omega 9 were unchanged. Polyunsaturates 18:2 omega 6, 20:3 omega 6, and 20:4 omega 6 were higher in outer thigh than in abdomen (P < 0.06), and inner thigh values were intermediate. These changes in fatty acid composition resulted in lower mean triglyceride melting points from abdomen to inner thigh to outer thigh, and suggest that temperature may influence the selection process determining the variation in adipose fatty acid composition with anatomical location. Because the site-specific differences included essential fatty acids, selective uptake as well as potential differences in in situ fatty acid modification are indicated.
从六名每隔6个月接受两次抽脂手术的女性身上获取脂肪组织。从腹部、大腿内侧和大腿外侧双侧获取的样本通过气相色谱法对脂肪酸进行定量分析。两侧之间或随时间推移均无显著差异。腹部脂肪中的饱和脂肪酸14:0、16:0、18:0和20:0高于大腿外侧（所有P值均<0.002）；腹部的16:1和18:1ω9低于大腿外侧（P<0.01），而18:1ω7和20:1ω9则无变化。多不饱和脂肪酸18:2ω6、20:3ω6和20:4ω6在大腿外侧高于腹部（P<0.06），大腿内侧的值介于两者之间。脂肪酸组成的这些变化导致从腹部到大腿内侧再到大腿外侧的平均甘油三酯熔点降低，这表明温度可能影响决定脂肪脂肪酸组成随解剖位置变化的选择过程。由于特定部位的差异包括必需脂肪酸，提示存在选择性摄取以及原位脂肪酸修饰的潜在差异。
