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KMID : 0391419940040020170
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Korean Journal of Lipidology
1994 Volume.4 No. 2 p.170 ~ p.181
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Effect of Korean blend Fats on Eicosanoid Levels and Fatty Acid Profiles of Tissues in Dimethylhydrazine-Treated Rats
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Abstract
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The objective of this study was to compare the effect of blend fat consumed in Korea to those of other fats on eicosanoids levels and fatty acid composition of colonic mucosal layer and hepatic microsomal lipid, which were known as biomarker for
colon
cancer.
Male Sprague Dawley rats, at 7 weeks of age, were divided into control and 1,2-dimethylhydrazine(DMH)-treated groups, and each was again subdivided into four groups and fed the experimental diets containing one of dietary fats at 15%(w/w) level,
that
is, blend fat(BF), beef tallow(BT), con oil(CO) or perilla oil(PO) for 10 weeks. At the same time, each rat was injected with saline for control group or DMH twice a week for 6 weeks to give total dose of 180 mg/Kg body weight. DMH injection,
regardless
of the type of dietary fats, significantly increased the levels of PGE2 and TXB2 in colonic mucosal layer compared to those of control(P<0.01), but the level of eicosanoids was influenced by the type of dietary fats in both control and DMH
groups.
In
control group, the level of TXB2 in colonic mucosal layer was increased by beef tallow, but lowered by perilla oil compared to that of blend fat, which resulting in the significant higher level of TXB2 by beef tallow compared with perilla oil. In
DMH
group, the level of TXB2 was also increased by beef tallow and corn oil(P<0.05), but not significantly lowered by perilla oil compared with blend fat. The level of PGE2 showed the same treads as TXB2 and beef tallow most significantly increased
the
level. DMH treatment did not influence on the fatty acid compositions of tissues, which directly reflected dietary fatty acid profiles. Proportions of C18:2 in hepatic microsome and colonic mucosal lipids well reflected dietary level of C18:2 in
hepatic
microsome and colonic mucosal lipids well reflected dietary level of C18:2 in the order of CO>BF>PO>BT, but the percentage of C20:4 in both tissues was highest in BT-and lowest in PO-fed groups(P<0.05) and the degree of C20:4 incorporation into
colonic
mucosal lipid was much lower than in hepatic microsome. Significant incorporation of ω3 fatty acids, mostly ω3 α-linolenic acid, in colonic mucosal lipid by perilla oil was negatively correlated to the levels of TXB2 and PGE2(P<0.05), which
were
not
directly correlated to the proportion of C20:4. Dietary level of C 18:2 might not be the only controlling factor for the production of eicosanoids in colonic mucosa layer and might function with ω3fatty acids.
Therefore, ω3 α-linolenic acid rich in perilla oil could be a very important dietary source n controlling eicosanoid production in colon and recommend to use more often in meal preparation to reduce the risk factor against colon cancer.
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KEYWORD
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