The incorporation of dietary n-3 polyunsaturated fatty acids into porcine platelet phospholipids and their effects on platelet thromboxane A2 release.

We investigated the dynamic changes in fatty acid (FA) composition in platelet phospholipid (PL) and in the release of thromboxane from stimulated platelets in pigs prefed a diet enriched with polyunsaturated fatty acids (PUFA) of the n-3 and n-6 families of FAs. For 20 days, we fed pigs diets supplemented with either corn oil, fish oil, or fish and borage oil. Platelets were separated from blood drawn at baseline and then on day 4, 8, 12, 16 and 20 of the dietary regimen. Analysis of the FA contained in platelet PL demonstrated that significant changes in PUFA composition occurred during dietary supplementation with fish oil and fish and borage oil. Eicosapentaenoic acid (EPA) from fish oil was rapidly incorporated into PL of platelets and reached a steady-state plateau by day 12. An increase in the content of docosahexaenoic acid (DHA) in the platelets' PL was observed in both groups receiving fish oil. This increase in n-3 PUFA in platelet PL occurred with a concomitant decrease in the content of n-6 FA, primarily of arachidonic acid (AA) in the PL of platelets in both fish oil groups. Dietary supplementation with borage oil, which contains gammalinolenic acid (GLA), increased dihomogammalinolenic acid (DGLA) content in platelet PL. Following A23187 stimulation of platelets, levels of thromboxane B2 (TxB2), the stable metabolite of thromboxane A2 (TxA2), were significantly suppressed in both fish oil groups compared to the corn oil-supplemented group. Dietary supplementation of EPA and EPA plus GLA increased platelet PL content of EPA, and EPA and DGLA, respectively. Following platelet stimulation, TxA2 production was significantly increased, an increase that was attenuated in the platelets from pigs prefed fish oil, and even more so in the fish and borage-oil-prefed pigs.