Alteration of the acyl chain composition of free fatty acids, acyl coenzyme A and other lipids by dietary polyunsaturated fats.
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Date
1987-03
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Abstract
Dietary alterations were used to demonstrate selective handling of fatty acids
during their redistribution in vivo. Differences in the mol per cent of individual acyl chains in
the non-esterified fatty acid, acyl-coenzyme A and phospholipid fractions reflected a result
of relative precursor abundance combined with enzymic selectivities. Selective distributions
were observed in the utilization of individual acyl chains between 16:0 and 18:0, 18:1 and
18:2, and among 20:3, 20:4 and 20:5, 22:6 by ligase(s), hydrolase(s) and acyl-transferases.
The variations in the mol per cent of linoleate present in the acyl-coenzyme A fraction of
liver relative to that in the non-esterified fatty acids suggested an in vivo regulation of the
level of linoleoyl-coenzyme A that influenced the synthesis of both arachidonoyl-coenzyme
A and lipids.
The greater abundance of eicosapentaenoic acid in the free fatty acid fraction relative to
that in the acyl-coenzyme A fraction may increase the ability of dietary 20: 5n-3 to be an
effective inhibitor of the synthesis of prostaglandins derived from 20:4n-6.
Description
Keywords
Acyl-coenzyme A, polyunsaturated fatty acids, lipids, non-esterified fatty acids
Citation
Prasad M Renuka, Culp Brenda, Lands William E M. Alteration of the acyl chain composition of free fatty acids, acyl coenzyme A and other lipids by dietary polyunsaturated fats. Journal of Biosciences. 1987 Mar; 11(1-4): 443-453.