DIETARY LIPIDS MODIFY THE FATTY-ACID COMPOSITION OF CARTILAGE, ISOLATED CHONDROCYTES AND MATRIX VESICLES

被引:47
|
作者
XU, H
WATKINS, BA
ADKISSON, HD
机构
[1] PURDUE UNIV,DEPT FOOD SCI,LIPID CHEM & METAB LAB,W LAFAYETTE,IN 47907
[2] WASHINGTON UNIV,SCH MED,DIV RHEUMATOL,ST LOUIS,MO 63110
关键词
D O I
10.1007/BF02536096
中图分类号
Q5 [生物化学]; Q7 [分子生物学];
学科分类号
071010 ; 081704 ;
摘要
The effects of dietary lipids on the fatty acid composition of hyaline cartilage, epiphyseal chondrocytes (EC) and matrix vesicles (MV) were evaluated in chicks. A basal semipurified diet was fed to chicks containing one of the following lipid sources at 70 g/kg: soybean oil, butter + corn oil, margarine + corn oil or menhaden oil + corn oil (MEC). Articular and epiphyseal growth cartilage were isolated from the proximal tibiotarsus; EC and MV were subsequently released by trypsin (EC 3.4.21.4) and collagenase (EC 3.4.24.3) digestion followed by ultracentrifugation. The fatty acid composition of polar lipids in chick epiphyseal cartilage at three and six weeks, as well as articular cartilage, EC aad MV at eight weeks of age revealed the presence of high levels of saturated and mono unsaturated fatty acids (up to 85.5%) but low levels of n-6 polyunsaturated fatty acids (PUFA) (2.6-10.2%). Mead acid (20:3n-9, >3%) was also present in cartilage, EC and MV lipids, and was unaffected by the dietary lipid treatments. Total n-3 PUFA concentrations were the highest in cartilage, EC and MV of chicks consuming MEC. Feeding MEC lowered the levels of 20:4n-6 in cartilage, but increased 20:5n-3 levels. The data are consistent with those reported previously which showed that cartilage tissues are low in n-6 PUFA and that they contain 20:3n-9. We furthermore demonstrated that the PUFA composition of cartilage can be modified by dietary lipids.
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页码:619 / 625
页数:7
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