caa a22 4500 386322317 CHVBK 20180307111631.0 cr unu---uuuuu 161130e198805 xx s 000 0 eng 10.1079/BJN19880062 doi S0007114588000649 pii (NATIONALLICENCE)cambridge-10.1079/BJN19880062 Dietary menhaden oil: effects on the rate and magnitude of modification of phospholipid fatty acid composition of mouse heart and brain [Elektronische Daten] 1. Male CD-1 white mice, 18-20 g body-weight, were given semi-purified diets containing 100 g menhaden oil (MO) or hydrogenated coconut oil (HCO) /kg for 23 d. Mice were killed on days 0, 3, 5, 7, 14, 23. After 23 d of MO supplementation the remaining mice were switched to the HCO diet for an additional 10 d. 2. The progressive change(s) in the polyunsaturated fatty acid (PUFA) composition of cardiac and brain phospholipid classes were followed during the MO supplementation and depletion periods. 3. The content of fatty acids 20:5n-3, 22:5n-3 and 22:6n-3 increased immediately following ingestion of the MO diet and continued to increase at a steady rate in both heart and brain phospholipid classes. 4. In general, the period required to reach steady-state was 1 week for n-3 PUFA and 18:2n-6, and 2 weeks for 20:4n-6. 5. Cessation of MO consumption for 10 d resulted in marked decreases in the content of n-3 PUFA and increases in n-6 PUFA in cardiac phospholipids in particular. Brain phospholipids were less responsive. 6. The results suggest that dietary fish oil must be consumed for at least 1 week before maximum changes in PUFA composition are observed, and fish oil ingestion must be continuous to maintain elevated n-3 PUFA levels in heart and brain phospholipids. Copyright © The Nutrition Society 1988 Swanson Joy E. Lipid Research Laboratory, Institute of Food Science, Cornell University, Ithaca, New York 14853, USA Mark Black J. Lipid Research Laboratory, Institute of Food Science, Cornell University, Ithaca, New York 14853, USA Kinsella John E. Lipid Research Laboratory, Institute of Food Science, Cornell University, Ithaca, New York 14853, USA British Journal of Nutrition Cambridge University Press 59/3(1988-05), 535-545 0007-1145 59:3<535 1988 59 BJN https://doi.org/10.1079/BJN19880062 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1079/BJN19880062 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Swanson Joy E. Lipid Research Laboratory, Institute of Food Science, Cornell University, Ithaca, New York 14853, USA NATIONALLICENCE 700 1- Mark Black J. Lipid Research Laboratory, Institute of Food Science, Cornell University, Ithaca, New York 14853, USA NATIONALLICENCE 700 1- Kinsella John E. Lipid Research Laboratory, Institute of Food Science, Cornell University, Ithaca, New York 14853, USA NATIONALLICENCE 773 0- British Journal of Nutrition Cambridge University Press 59/3(1988-05), 535-545 0007-1145 59:3<535 1988 59 BJN CC0 http://creativecommons.org/publicdomain/zero/1.0 nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-cambridge