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Effect of Dietary Fats on the Lipid Composition and Enzyme Activities of Rat Cardiac Sarcolemma¹

Department of Biochemistry, Kirksville College of Osteopathic Medicine, Kirksville, MO 63501

The effect of dietary lipids on the lipid composition and the activites of some enzymes of cardiac sarcolemma were studied. Feeding rats coconut oil-rich diet for 4 weeks resulted in a significant decrease in 5'-nucleotidase, phosphodiesterase I and p-nitrophenylphosphatase activity of cardiac sarcolemma as compared with feeding rats safflower oil. Sarcolemma from animals fed coconut oil diet contained a significantly lower concentration of total polyunsaturated fatty acids and a higher concentration of total monounsaturated fatty acids than that from rats fed safflower oil. Most of the alterations in polyunsaturated fatty acids were found in 20:4, whereas those of the monounsaturates were found in 18:1. Among all the phosphoglycerides, the fatty acid composition of the phosphatidylcholine exhibited the largest alterations as a result of coconut oil feeding. No dietary effect was observed in the sarcolemma content of cholesterol and phospholipid. These studies clearly indicate that manipulation of dietary lipids influences both the fatty acid composition and some functional properties of the sarcolemma membranes.

KEY WORDS: • heart sarcolemma • structure-function relationship • membrane-bound enzymes • dietary fats • membrane lipids

¹ This work is supported by grants from the U.S. Department of Agriculture, Science and Education Administration No. 59-2296-1-1-649-0 and the National Osteopathic Foundation No. 81-04-002.

Manuscript received 24 January 1983.