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Dietary induced alterations in the fatty acids of rat bone marrow

  • Published:
Lipids

Abstract

Weanling rats were fed fat free diets supplemented with 10% added fatty acids so that dietary effects on bone marrow fatty acids could be determined. The addition or deletion of linoleic acid from the fatty acid supplement resulted in alterations of the fatty acid patterns of bone marrow lipids but to a lesser degree than in erythrocyte lipids. With myristic acid supplementation, increased amounts of stearic acid were found in the lipid fractions, the difference between the bone marrow and erythrocyte lipids being less marked than when linoleic acid was fed. The activities of the bone marrow lipases varied with the dietary treatment. When linoleic acid was fed, higher rates of hydrolysis were observed with saturated fatty acid substrates. The reverse occurred when saturated fatty acids were fed.

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Authors and Affiliations

  1. Department of Nutritional Sciences, University of Wisconsin, 53706, Madison, Wisconsin

    C. E. Elson & Sarah J. Voichick

Authors
  1. C. E. Elson
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  2. Sarah J. Voichick
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Additional information

This manuscript is approved for publication by the Director of the Research Division of the College of Agricultural and Life Sciences, University of Wisconsin.

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Elson, C.E., Voichick, S.J. Dietary induced alterations in the fatty acids of rat bone marrow. Lipids 5, 698–701 (1970). https://doi.org/10.1007/BF02531437

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  • DOI: https://doi.org/10.1007/BF02531437

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