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KMID : 0381019920250050339
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Korean Journal of Nutrition
1992 Volume.25 No. 5 p.339 ~ p.350
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Effects of Unsaturated Fatty Acid Diets and Feeding Periods on the Antithrombosis, the Hematological Changes in the Blood and Fatty Acid Compositions, the Hematological Changes in the Blood and Fatty Acid Compositions of Platelets Rats
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Abstract
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This study was performed to investigate the effect on polyunsaturated fatty acid diets and feeding periods on the antithrombosis, the hematological changes in the blood and fatty acid compositions of platelets in rats. Each group of rats was fed
a
diet
containing 20%(W/W) corn oil. beef tallow, sardine oil and the general stock diet for 10. 20. 40 and 80 days.
Rats fed sardine oil diet showed significantly longer bleeding time than any other diet groups after 20 days feeding The whole blood clotting time of sardine oil group fed for 80 days was increased significantly. The number of platelet and the
concentration of hemoglobin showed no significant difference among all groups. The number of white blood cell was decreased continously in sardine oil group after 10 days feeding The level of malondialdehyde generation during thrombin-induced
aggregation of platelets was decreased continously in sardine oil group after 20 days feeding.
With regard to the composition of platelet fatty acid, the ratio of eicosapentaenoic acid(EPA. 20 : 5ω-3) to arachidonic acid(AA, 20 : 4 ω-6) was increased in sardine oil group. but decreased in corn oil groups and beef tallow groups with days.
In conclusion, the rats fed sardine oil diet for more than 20 days showed the fact that EPA induced the antithrombosis, the changes in number of white blood cell and the fatty acid composition of platelets.
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