Liver phospholipids fatty acids composition in response to different types of diets in rats of both sexes

Abstract

BackgroundDietary intake influence changes in fatty acids (FA) profiles in liver which plays a central role in fatty acid metabolism, triacylglycerol synthesis and energy homeostasis. We investigated the effects of 4-weeks treatment with milk- and fish-based diet, on plasma biochemical parameters and FA composition of liver phospholipids (PL) in rats of both sexes.MethodsAdult, 4 months old, Wistar rats of both sexes, were fed with different types of diets: standard, milk-based and fish-based, during 4 weeks. Analytical characterization of different foods was done. Biochemical parameters in plasma were determined. Fatty acid composition was analyzed by gas-chromatography. Statistical significance of FA levels was tested with two-way analysis of variance (ANOVA) using the sex of animals and treatment (type of diet) as factors on logarithmic or trigonometric transformed data.ResultsOur results showed that both, milk- and fish-based diet, changed the composition and ratio of rat liver phospholipids FA, in gender-specific manner. Initially present sex differences appear to be dietary modulated. Although, applied diets changed the ratio of total saturated fatty acids (SFA), monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA), and effects were gender specific. Milk-based diet lowered SFA and elevated MUFA in males and increased PUFA in females vs. standard diet. The same diet decreased n-3, increased n-6 and n-6/n-3 ratio in males. Fish-based diet increased n-3, decreased n-6 and n-6/n-3 ratio vs. standard and milk-based diet in females. However, the ratio of individual FA in liver PL was also dietary-influenced, but with gender specific manner. While in females fish-based diet decreased AA (arachidonic acid) increased level of EPA (eicosapentaenoic acid), DPA (docosapentaenoic acid) and DHA (docosahexaenoic acid), the same diet elevated only DHA levels in males.ConclusionGender related variations in FA composition of rat liver PL were observed, and results have shown that those initial differences could be significantly modulated by the type of diet. Furthermore, the modulatory effects of milk- and fish-based diets on liver phospholipids FA profiles appeared to be sex-specific.

Gene co-expression networks in liver and muscle transcriptome reveal sex-specific gene expression in lambs fed with a mix of essential oils

“…Moreover, sex-dependent activation of biological pathways in response to a specific diet has been previously described. For instance, milk-based diets influence liver enzymes quantity in males rats, while fish-based diets have a stronger effect on liver fatty acid composition in females, showing that basal differences in liver lipid composition between male and females are modulated by diet [ 62 ]. Moreover, in vitro studies reveal a sex-specific drug metabolism in the liver of goats [ 63 ] and nutritional challenges can influence sex-specific metabolic modifications in adult sheep [ 64 ].…”

Pro-inflammatory fatty acid profile and colorectal cancer risk: A Mendelian randomisation analysis

“…Using genetically defined IVs as proxies of modifiable exposure avoids confounding by environmental factors, is not subject to reverse causality and can inform on life-long exposure [10] , [11] . Since studies have shown that FA intake influences plasma levels of FAs in theory MR makes an attractive strategy to link dietary FA to CRC risk [12] , [13] .…”

The effects of fish-based and milk-based diets on liver tissue antioxidant enzymes and lipid peroxidation in female Wistar rats: A pilot study

“…We observed sexspecific changes in FA profile. In case of fish-based diet, there was more pronounced increase in the concentration of omega-3 FA (both total and individual FA) in female comparing with the male rats 18 . Considering this and the fact that polyunsaturated FA could be used as indirect measure of lipid peroxidation (as the most prone FA to lipid peroxida-Vidović N, et al Vojnosanit Pregl 2020; 77(6): 641-646. tion), we assumed that the changes in lipid peroxidation and other parameters of oxidative stress would be more pronounced in female rats 25 .…”

“…The formulation of rat chow was made by the Department of Animal Nutrition and Botany, Faculty of Veterinary Medicine, University of Belgrade, Serbia. A detailed analytical characterisation of food (rat chow), its chemical composition, respectively is given in previously published article 18 .…”