AJCN 19th International Congress of Nutrition
HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
QUICK SEARCH:   [advanced]


     

This Article
Right arrow Full Text (PDF)
Right arrow Purchase Article
Right arrow View Shopping Cart
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Similar articles in this journal
Right arrow Similar articles in PubMed
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrow reprints & permissions
Citing Articles
Right arrow Citing Articles via HighWire
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Nakamura, M. T.
Right arrow Articles by Phinney, S. D.
Right arrow Search for Related Content
PubMed
Right arrow PubMed Citation
Right arrow Articles by Nakamura, M. T.
Right arrow Articles by Phinney, S. D.
Agricola
Right arrow Articles by Nakamura, M. T.
Right arrow Articles by Phinney, S. D.

American Journal of Clinical Nutrition, Vol 56, 467-474, Copyright © 1992 by The American Society for Clinical Nutrition, Inc

ORIGINAL RESEARCH COMMUNICATIONS

Reduced tissue arachidonic acid concentration with chronic ethanol feeding in miniature pigs

MT Nakamura, AB Tang, J Villanueva, CH Halsted and SD Phinney
Division of Clinical Nutrition and Metabolism, School of Medicine, University of California, Davis 95616.

The effect of ethanol feeding on the essential fatty acid content of tissues has been contradictory. To define the effect, we analyzed fatty acid profiles in various tissues from five miniature pigs fed daily 105 kJ basal diet/kg body wt and 146 kJ ethanol/kg body wt, and also five control pigs pair-fed the same amount of basal diet but with corn starch substituted for ethanol. After 12 mo, biopsy samples were taken, and tissue fatty acid profiles were analyzed. In the phospholipid fraction from the ethanol group there was a uniform decrease in arachidonic acid (AA) and an increase in oleic acid in liver, serum, and muscle. AA was consistently decreased in the triglyceride fractions of liver, serum and subcutaneous adipose of the ethanol group. Possible explanations for this general reduction in tissue AA with ethanol feeding include decreased activities of delta 6 and delta 5 desaturases, and a displacement of AA from lipid fractions by other fatty acids.


This article has been cited by other articles:


Home page
 J. Lipid Res.Home page
R. J. Pawlosky, J. R. Hibbeln, D. Herion, D. E. Kleiner, and N. Salem Jr.
Compartmental analysis of plasma and liver n-3 essential fatty acids in alcohol-dependent men during withdrawal
J. Lipid Res., January 1, 2009; 50(1): 154 - 161.
[Abstract] [Full Text] [PDF]

Home page
 J DAIRY SCIHome page
S. M. Carroll, E. J. DePeters, and M. Rosenberg
Efficacy of a Novel Whey Protein Gel Complex to Increase the Unsaturated Fatty Acid Composition of Bovine Milk Fat
J Dairy Sci, February 1, 2006; 89(2): 640 - 650.
[Abstract] [Full Text] [PDF]

Home page
 J. Lipid Res.Home page
Y. Li, T. Y. Nara, and M. T. Nakamura
Peroxisome proliferator-activated receptor {alpha} is required for feedback regulation of highly unsaturated fatty acid synthesis
J. Lipid Res., November 1, 2005; 46(11): 2432 - 2440.
[Abstract] [Full Text] [PDF]


HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
Copyright © 1992 by The American Society for Nutrition