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Influence of triacylglycerol structure and fatty acid profile of dietary fats on milk triacylglycerols in the rat. A two-generation study

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Lipids

Abstract

We investigated the influence of dietary fatty acid profile and triacylglycerol structure on the fatty acid profile and triacylglycerol structure of milk lipids in two generations of rats. Three groups of rats received diets containing 20% fat of which approximately 20% was n-3 fatty acids located in different positions of the triacylglycerol: a fish oil-based diet [docosahexaenoic acid (22:6n-3) predominantly in thesn-2 position], a seal oil-based diet (22:6n-3) predominantly in thesn-1/sn-3 position or a plant oil-based diet [α-linolenic acid (18:3n-3) distributed evenly between the three positions]. This design allowed us to investigate (i) the effect of the triacylglycerol structure of the dietary fat; (ii) the effect of receiving the n-3 fatty acids as long-chain derivatives or as the precursor, 18:3n-3; and (iii) the long-term effects over two generations. The fatty acid profiles of the milk lipids largely reflected the diets, but in the second generation, the level of medium-chain fatty acids was higher (P<0.05) in the milk from rats fed the fish oil diet (24%) compared with the other dietary groups (15 and 18%). This suggests an increased endogenous synthesis of fatty acids in the mammary glands of the fish oil-fed rats. The levels of long-chain n-3 fatty acids in milk were higher (P<0.05) in rats fed maire n-3 fatty acids in milk were higher (P<0.05) in rats fed marie oils (8–12%) compared with rats fed vegetable oil (1%) in both generations. The level of long-chain n-3 fatty acids was significantly higher in the milk from the fish oil-fed rats (12.3%) compared to the seal-oil fed rats (8.0%) in the first generation, but not in the second generation (8.9 vs. 9.1%). The general structure of milk triacylglycerols was maintained in the three experimental groups with 16:0 acylated in thesn-2 position and 18:1 in thesn-1/sn-3 positions. The triacylglycerol structure of mammalian milk appears to be conserved even during extreme dietary manipulation over two generations and an extensive enrichment with long-chain n-3 polyunsaturated fatty acids requires their presence in the diet.

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Abbreviations

GLC:

gas-liquid chromatography

MCFA:

medium-chain fatty acids

PUFA:

polyunsaturated fatty acids

TAG:

triacylglycerol

TLC:

thin-layer chromatography

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Author notes

  1. Per Hvidkjær Sørensen

    Present address: Danske Slagterier, Building 224, 1609, Copenhagen V, Denmark

Authors and Affiliations

  1. Center for Food Research, Technical University of Denmark, Building 224, DK-2800, Lyngby, Denmark

    Merete Myrup Jensen & Carl-Erik Høy

  2. Department of Biochemistry and Nutrition, Technical University of Denmark, Building 224, DK-2800, Lyngby, Denmark

    Merete Myrup Jensen, Per Hvidkjær Sørensen & Carl-Erik Høy

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Jensen, M.M., Sørensen, P.H. & Høy, CE. Influence of triacylglycerol structure and fatty acid profile of dietary fats on milk triacylglycerols in the rat. A two-generation study. Lipids 31, 187–192 (1996). https://doi.org/10.1007/BF02522619

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  • DOI: https://doi.org/10.1007/BF02522619

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