The effect of dietary fat type on the fatty acid composition of sphingomyelin in rat liver and heart

Thyroxine Ameliorates Oxidative Stress by Inducing Lipid Compositional Changes in Human Lens Epithelial Cells

“…When thyroid hormone levels are elevated or animals ingest fats with altered saturation, the ratio of sphingolipid and PC change and inversely correlate with the susceptibility of mitochondrial protein and lipids, to become oxidized. 15,16 In this study, we treated HLE B-3 cells with thyroxine and quantified the expected changes in lipid saturation and membrane sphingolipids and the amelioration of lipid oxidation due to these alterations.…”

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

“…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.…”

Dietary sphingomyelin and other sphingolipids in health and disease

“…Dietary sphingomyelin has no effect on the sphingomyelin content of blood and lipoproteins in animal models; however, other dietary compounds can affect sphingomyelin content and composition in tissue and blood. This has been demonstrated for oils (changes in the fatty acid compositions of sphingomyelin; Bettger et al 1996 ), cholesterol (increased sphingomyelin concentrations in tissue; Geelen et al 1995 ), casein (increased sphingomyelin concentration in VLDL, and LDL; Geelen et al 1999 ), or pectin (increased sphingomyelin in HDL, decreased concentration in VLDL; Bladergroen et al 1999 ). A close relationship between sphingomyelin and cholesterol metabolism has been described and, in cell models, sphingomyelin affected cholesterol synthesis, esterification, and bile acid synthesis (reviewed in Vesper et al 1999 ).…”