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Journal of Nutrition Vol. 110 No. 8 August 1980, pp. 1695-1702
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Effects of Dietary Essential Fatty Acid Concentration upon Prostanoid Synthesis in Rats1

Jacqueline Dupont2, Melvin M. Mathias3 and Patricia T. Connally

Department of Food Science and Nutrition, Colorado State University, Ft. Collins, CO 80523

The effects of dietary linoleate as zero to 27% of energy, fed to female rats for 6 months, in relation to ability of whole blood to synthesize PG during clotting at 37° was studied. Synthesis of PGE1, PGF2, PGF2{alpha} and TXB2 after 10 or 40 minutes of incubation of whole blood was determined by assay of serum concentration by radioimmunoassay. Fatty acid composition of serum phospholipids, cholesteryl esters and acyl glycerides was determined. PG synthesis increased with linoleate as zero to 2% of kcal; from 2% up to 7% there was a decrease of PG synthesis; from 7% to 27% there was a linear increase. There was no pattern to PGF2{alpha} maximum concentration. PGE2 had a linear increase from 0 to 30% linoleate. PGE1 decreased with 0 to 2% linoleate, then increased between 2 and 7% and maintained a plateau through 27%. The concentration of TXB2 was found to be about 20–40 times that of PGE2 and PGF2{alpha}. The decline of PGE1 synthesis with 2–7% linoleate calories was correlated with 20:3n-6 concentration and PGE2 and PGF2{alpha} production with 20:4. With dietary linoleate concentrations greater than 7.4% PG synthesis had a linear increase up to 27% of kilocalories, not correlated with fatty acids.

KEY WORDS: • essential fatty acids • prostaglandins • linoleate • dietary fat • thromboxane

1 Supported by a USDA, CSRS Special Research Grant.

2 Present address: Department of Food and Nutrition, Iowa State University, Ames, IA 50011.

3 To whom reprint requests should be sent.

Manuscript received 24 August 1979.




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