Dietary very long chain fatty acids directly influence the ratio of tetracosenoic (24∶1) to tetracosanoic (24∶0) acids of sphingomyelin in rat liver

Bettger, William J.; Blackadar, C. Brian

doi:10.1007/s11745-997-0008-1

Cited by 16 publications

(9 citation statements)

References 15 publications

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“…Proportions of nervonic and lignoceric acids in rat liver sphingomyelin have been shown to be affected by their direct intake and to a lesser extent by their precursors [43]. In human platelets, borage oil, which contains some nervonic acid, was shown to decrease the proportion of behenic and increase the proportion of nervonic acid [44].…”

Section: Discussionmentioning

confidence: 99%

Dietary Fat in Relation to Erythrocyte Fatty Acid Composition in Men

Takkunen

Ågren

Laakso

et al. 2013

Lipids

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Erythrocyte membrane fatty acid (EMFA) composition is used in the validation of food frequency questionnaires (FFQ) and the evaluation of dietary fat quality. In this cross-sectional study we aimed to investigate associations of diet with EMFA. Altogether, 1,033 randomly selected Finnish men, aged from 47 to 75 years filled in a FFQ and their EMFA composition was analyzed. Marine polyunsaturated fatty acid (PUFA) intake correlated positively with erythrocyte eicosapentaenoic and docosahexaenoic acids (rs = 0.415 and rs = 0.340, respectively, P < 0.001) and inversely with all n-6 PUFA analyzed (P < 0.001). PUFA intake from spreads and cooking fats correlated positively with alpha-linolenic (ALA), linoleic (LNA) and nervonic acids (rs = 0.229, rs = 0.160 and rs = 0.143, respectively, P < 0.001). Milk fat intake was associated with myristic and behenic acids (rs = 0.186 and rs = 0.132, respectively P < 0.001). Butter users had lower ALA and LNA proportions (mol%) than non-users (0.16 ± 0.04 vs. 0.19 ± 0.05, P < 0.001 and 7.77 ± 1.02 vs. 8.12 ± 1.11, P = 0.001). Higher PUFA intake from meat was related to decreased long-chain n-3 (P < 0.001) and increased n-6 PUFA (P < 0.001) proportions. In conclusion, EMFA composition reflects particularly well the intakes of n-3 PUFA, whereas other associations remained lower. Yet, all main sources of dietary fat were related with EMFA. The dietary effect on the nervonic acid proportion was confirmed.

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Section: Discussionmentioning

confidence: 99%

Dietary Fat in Relation to Erythrocyte Fatty Acid Composition in Men

Takkunen

Ågren

Laakso

et al. 2013

Lipids

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“…The measured values of r = 24:1/24:0 for sphingomyelins are 0.59 and 0.62 for erythrocytes and liver, respectively, in qk.+ mice; and 0.75, 0.58, and 0.63 for erythrocytes, liver, and milk, respectively, in qk.qk mice. We conclude that the Bettger and Blackadar (21) relationship holds for sphingomyelins in extra neural tissues of both normal (qk.+) and quaking (qk.qk) mice fed the control diet. We also conclude that, because the control diet has negligible levels of both 24:1n-9 and 24:0, the final levels of these fatty acids in the extra neural sphingomyelins are determined largely by chain elongation reactions operating on shorter-chain fatty acid precursors.…”

Section: Discussionmentioning

confidence: 64%

“…This is supported by the abundance of 24:0 and 24:1 in milk sphingomyelin from quaking mice fed the control diet (Table 4). Therefore, the results obtained here for liver, erythrocytes, and milk may be directly compared with the various studies already published for the effects of dietary fatty acids in influencing the fatty acid compositions of tissue sphingomyelins in various species and especially the levels of 24:0 and 24:1 in sphingomyelin (15)(16)(17)(18)(19)(20)(21)(22). Of these studies, the most definitive is that by Bettger and Blackadar (21) who fed rats 21 different oils, ranging in percentages of 18:1n-9 from 5-78%, 22:1n-9 from 0-23% and 24:1n-9 from 0-1%, and examined the effects of the diets on the ratios of 24:1/24:0 in liver sphingomyelin.…”

Section: Discussionmentioning

confidence: 79%

Effects of feeding Lunaria oil rich in nervonic and erucic acids on the fatty acid compositions of sphingomyelins from erythrocytes, liver, and brain of the quaking mouse mutant

Cook

Barnett

Coupland

et al. 1998

Lipids

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Feeding an oil from Lunaria biennis rich in 22:1n-9 and 24:1n-9 to homozygous quaking (qk.qk) mice caused a large increase in the percentage of 24:1n-9 and corresponding decreases in the percentage of 24:0 and 22:0 in sphingomyelins from liver, erythrocytes, and milk. Brain sphingomyelin from 2-wk-old qk.qk pups born to qk.qk mothers maintained on the Lunaria oil had essentially normal percentage of 24:1n-9 and 18:0, in contrast to pups born to mothers maintained on a control oil rich in 18:1n-9 whose brain sphingomyelin had a markedly reduced percentage of 24:1n-9 and an increased percentage of 18:0. After 2 wk and up to and beyond weaning, the qk.qk pups from Lunaria-fed mothers weaned on to the Lunaria diet had a markedly decreased percentage of 24:1n-9 in their brain sphingomyelin, accompanied by an increased percentage of 18:0, as compared to heterozygous quaking mice. However, the percentage of 24:1n-9 in brain sphingomyelin in qk.qk pups weaned on to the Lunaria diet continued throughout this period (2-8 wk postbirth) to be significantly higher than in qk.qk pups weaned on to the control diet. We conclude that dietary 24:1n-9 influences the fatty acid composition of brain sphingomyelin in qk.qk mice, but only via the mother in pre- or early postnatal animals. We further consider that the dietary effects may be elicited mainly in the sphingomyelin of nonmyelinated brain cells, and that the nervonic acid in myelin sphingomyelin may be formed mainly by chain elongation in oligodendrocytes from shorter chain fatty acid precursors.

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“…We recently reported genome wide associations of VLSFA with SNPs in two genes in the de novo synthesis pathway of ceramides and other sphingolipids, SPTLC3 and CERS4 [ 18 ]. Both VLSFA and C23:0 are components of sphingolipids [ 28 , 29 ]. Thus, we investigated whether genetic variation in SPTLC3 and CERS4 was also associated with variation in C23:0 level.…”

Section: Resultsmentioning

confidence: 99%

Genome-wide association meta-analysis of circulating odd-numbered chain saturated fatty acids: Results from the CHARGE Consortium

Otto¹,

Lemaître

Sun

et al. 2018

PLoS ONE

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BackgroundOdd-numbered chain saturated fatty acids (OCSFA) have been associated with potential health benefits. Although some OCSFA (e.g., C15:0 and C17:0) are found in meats and dairy products, sources and metabolism of C19:0 and C23:0 are relatively unknown, and the influence of non-dietary determinants, including genetic factors, on circulating levels of OCSFA is not established.ObjectiveTo elucidate the biological processes that influence circulating levels of OCSFA by investigating associations between genetic variation and OCSFA.DesignWe performed a meta-analysis of genome-wide association studies (GWAS) of plasma phospholipid/erythrocyte levels of C15:0, C17:0, C19:0, and C23:0 among 11,494 individuals of European descent. We also investigated relationships between specific single nucleotide polymorphisms (SNPs) in the lactase (LCT) gene, associated with adult-onset lactase intolerance, with circulating levels of dairy-derived OCSFA, and evaluated associations of candidate sphingolipid genes with C23:0 levels.ResultsWe found no genome-wide significant evidence that common genetic variation is associated with circulating levels of C15:0 or C23:0. In two cohorts with available data, we identified one intronic SNP (rs13361131) in myosin X gene (MYO10) associated with C17:0 level (P = 1.37×10−8), and two intronic SNP (rs12874278 and rs17363566) in deleted in lymphocytic leukemia 1 (DLEU1) region associated with C19:0 level (P = 7.07×10−9). In contrast, when using a candidate-gene approach, we found evidence that three SNPs in LCT (rs11884924, rs16832067, and rs3816088) are associated with circulating C17:0 level (adjusted P = 4×10−2). In addition, nine SNPs in the ceramide synthase 4 (CERS4) region were associated with circulating C23:0 levels (adjusted P<5×10−2).ConclusionsOur findings suggest that circulating levels of OCSFA may be predominantly influenced by non-genetic factors. SNPs associated with C17:0 level in the LCT gene may reflect genetic influence in dairy consumption or in metabolism of dairy foods. SNPs associated with C23:0 may reflect a role of genetic factors in the synthesis of sphingomyelin.

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Dietary very long chain fatty acids directly influence the ratio of tetracosenoic (24∶1) to tetracosanoic (24∶0) acids of sphingomyelin in rat liver

Cited by 16 publications

References 15 publications

Dietary Fat in Relation to Erythrocyte Fatty Acid Composition in Men

Dietary Fat in Relation to Erythrocyte Fatty Acid Composition in Men

Effects of feeding Lunaria oil rich in nervonic and erucic acids on the fatty acid compositions of sphingomyelins from erythrocytes, liver, and brain of the quaking mouse mutant

Genome-wide association meta-analysis of circulating odd-numbered chain saturated fatty acids: Results from the CHARGE Consortium

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