caa a22 4500 465765939 CHVBK 20180323111913.0 cr unu---uuuuu 170327e19901201xx s 000 0 eng 10.1007/BF02535905 doi (NATIONALLICENCE)springer-10.1007/BF02535905 Effects of dietary n−3 and n−6 polyunsaturated fatty acids on macrophage phospholipid classes and subclasses [Elektronische Daten] [Robert Chapkin, Suzan Carmichael] This study examined the effects of n−3 and n−6 polyunsaturated fatty acid alimentation on murine peritoneal macrophage phospholipids. Mice were fed complete diets supplemented with either corn oil predominantly containing 18∶2n−6, borage oil containing 18∶2n−6 and 18∶3n−6, fish/corn oil mixture containing 18∶2n−6, 20∶5n−3 and 22∶6n−3, or fish/borage oil mixture containing 18∶2n−6, 18∶3n−6, 20∶5n−3 and 22∶6n−3. After two weeks, the fatty acid levels of glycerophosphoserines (GPS), glycerophosphoinositols (GPI), sphingomyelin (SPH), and of the glycerophosphocholine (GPC) and glycerophosphoethanolamine (GPE) phospholipid subclasses were determined. We found that mouse peritoneal macrophage GPC contain primarily 1-0-alkyl-2-acyl (range for the dietary groups, 24.6-30.5 mol %) and 1,2-diacyl (63.2-67.2 mol %), and that GPE contains 1-O-alk-1-enyl-2-acyl (40.9-47.4 mol. %) and 1,2-diacyl (44.2-51.2 mol %) subclasses. In general, fish oil feeding increased macrophage 20∶5n−3, 22∶5n−3 and 22∶6n−3 levels while simultaneously reducing 20∶4n−6 in GPS, GPI, GPE and GPC subclasses except for 1-O-alk-1′-enyl-2-acyl GPC. Administration of 18∶3n−6 rich diets (borage and fish/borage mixture) resulted in the accumulation of 20∶3n−6 (2-carbon elongation product of 18∶3n−6) in most phospholipids. In general, the novel combination of dietary 18∶3n−6 and n−3 PUFA produced the highest 20∶3n−6/20∶4n−6 phospholipid fatty acid ratios. This study demonstrates that marked differences in the responses of macrophage phospholipid classes and subclasses exist following dietary manipulation. The reduction of 20∶4n−6, while simultaneously increasing 30∶3n−6 and n−3 PUFA levels, may be important in relation to the putative beneficial effects of 20∶3n−6 and fish oil on macrophage eicosanoid and platelet activating factor (PAF) biosynthesis. American Oil Chemists' Society, 1990 Chapkin Robert Molecular and Cell Biology Section, Department of Animal Science, Graduate Faculty of Nutrition, Texas A&M University, 77843-2471, College Station, Texas aut Carmichael Suzan Molecular and Cell Biology Section, Department of Animal Science, Graduate Faculty of Nutrition, Texas A&M University, 77843-2471, College Station, Texas aut Lipids Springer-Verlag 25/12(1990-12-01), 827-834 0024-4201 25:12<827 1990 25 11745 https://doi.org/10.1007/BF02535905 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/BF02535905 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Chapkin Robert Molecular and Cell Biology Section, Department of Animal Science, Graduate Faculty of Nutrition, Texas A&M University, 77843-2471, College Station, Texas aut NATIONALLICENCE 700 1- Carmichael Suzan Molecular and Cell Biology Section, Department of Animal Science, Graduate Faculty of Nutrition, Texas A&M University, 77843-2471, College Station, Texas aut NATIONALLICENCE 773 0- Lipids Springer-Verlag 25/12(1990-12-01), 827-834 0024-4201 25:12<827 1990 25 11745 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer