Effect of dietary fatty acid variation on mice adipose tissue lipid content and phospholipid composition

Čanadi Jurešić, Gordana; Percan, Ksenija; Broznić, Dalibor

Scientific paper - Original scientific paper

Effect of dietary fatty acid variation on mice adipose tissue lipid content and phospholipid composition

Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, 11 (2016), 3-4; 128-137. urn:nbn:hr:184:473625

Čanadi Jurešić, Gordana; Percan, Ksenija; Broznić, Dalibor

Cite this document

APA 6th Edition

Čanadi Jurešić, G., Percan, K. & Broznić, D. (2016). Effect of dietary fatty acid variation on mice adipose tissue lipid content and phospholipid composition. Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, 11. (3-4), 128-137. Retrieved from https://urn.nsk.hr/urn:nbn:hr:184:473625

MLA 8th Edition

Čanadi Jurešić, Gordana, et al. "Effect of dietary fatty acid variation on mice adipose tissue lipid content and phospholipid composition." Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, vol. 11, no. 3-4, 2016, pp. 128-137. https://urn.nsk.hr/urn:nbn:hr:184:473625

Chicago 17th Edition

Čanadi Jurešić, Gordana, Ksenija Percan and Dalibor Broznić. "Effect of dietary fatty acid variation on mice adipose tissue lipid content and phospholipid composition." Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam 11, no. 3-4 (2016): 128-137. https://urn.nsk.hr/urn:nbn:hr:184:473625

Harvard

Čanadi Jurešić, G., Percan, K. and Broznić, D. (2016) 'Effect of dietary fatty acid variation on mice adipose tissue lipid content and phospholipid composition', Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, 11(3-4), pp. 128-137. Available at: https://urn.nsk.hr/urn:nbn:hr:184:473625 (Accessed 19 November 2024)

Vancouver

Čanadi Jurešić G, Percan K, Broznić D. Effect of dietary fatty acid variation on mice adipose tissue lipid content and phospholipid composition. Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam [Internet]. 2016 December 20 [cited 2024 November 19];11(3-4):128-137. Available at: https://urn.nsk.hr/urn:nbn:hr:184:473625

IEEE

G. Čanadi Jurešić, K. Percan and D. Broznić, "Effect of dietary fatty acid variation on mice adipose tissue lipid content and phospholipid composition", Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, vol. 11, no. 3-4, pp. 128-137, December 2016. [Online]. Available at: https://urn.nsk.hr/urn:nbn:hr:184:473625. [Accessed: 19 November 2024]

Cite this item: https://urn.nsk.hr/urn:nbn:hr:184:473625

Please login to the repository to save this object to your list.

Metadata

Title (english)	Effect of dietary fatty acid variation on mice adipose tissue lipid content and phospholipid composition
Author	Gordana Čanadi Jurešić
Author	Ksenija Percan
Author	Dalibor Broznić
Author's institution	University of Rijeka Faculty of Medicine (Department of Chemistry and Biochemistry)
Scientific / art field, discipline and subdiscipline	BIOMEDICINE AND HEALTHCARE Basic Medical Sciences Medical Biochemistry
Abstract (english)	The objective of our research was to determine the effects of five different diets as a source of various groups of fatty acids on mice adipose tissue lipid content, phospholipid composition and fatty acid composition of adipose tissue total lipids and phospholipids. Beside the standard diet, diets enriched either with pumpkin-seed, olive or fish oil or lard were used for feeding wild type C57Bl/6 male mice aged 8-10 weeks for 3 weeks. In mice fed with diets enriched with oils/lard, relative adipose tissue mass decreased, comparing to standard diet fed mice. Adipose tissue total lipid content decreased significantly in olive and fish oil diet comparing to pumpkin-seed oil and standard diet. Analysis of the phospholipid classes showed that phosphatidylcholine, phosphatidylethanolamine, phosphatidylserine and sphingomyelin were common components in all diet types. The dominant storage form of fatty acids in adipose tissue total lipids were unsaturated fatty acids (oleic and linoleic acid prevailed), while in phospholipids, C18 acids prevailed (stearic acid was the main fatty acid) in all diets. Enrichment of the diet with specific oil or lard significantly changed the n-6/n-3 ratio. Fish oil diet provoked the highest reduction of that ratio, both in adipose tissue total lipids and in phospholipids. Obtained results imply that diet modification has an influence on adipose tissue lipid content and composition as well as remodelling process occurring in the adipose tissue phospholipids.
Keywords (english)
Language	english
Publication type	Scientific paper - Original scientific paper
Publication status	Published
Peer review	Peer review
Publication version	Published version
Journal title	Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam
Numbering	vol. 11, no. 3-4, pp. 128-137
p-ISSN	1847-3423
e-ISSN	1847-7461
URN:NBN	urn:nbn:hr:184:473625
Publication	2016-12-20
Document URL	http://hrcak.srce.hr/177246
Type of resource	Text
Access conditions	Open access
Terms of use
Created on	2017-10-11 18:24:21