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Dietary Fatty Acids Temporarily Alter Liver Very Long-Chain Fatty Acid Composition in Mice¹

Departments of Human Genetics and Pediatrics, Medical College of Virginia, Virginia Commonwealth University, Richmond, VA 23298

To determine the influence of dietary fatty acids on tissue very long-chain fatty acid (VLFA) composition, mice were fed four diets containing 15 g fat/100 g diet derived largely from either safflower oil, peanut oil, olive oil or glycerol trioleate oil. The diets varied widely in the composition of VLFA and other fatty acids. Digestibility of total dietary VLFA ranged from 84.6% in mice fed the glycerol trioleate diet to 96.7% in those fed the safflower oil diet. After 3 mo, the saturated VLFA composition of liver total lipids and sphingomyelin was lower in animals fed the glycerol trioleate oil diet than in mice fed most other diets. Although the saturated VLFA content of the peanut oil diet was more than 15-fold greater than that of the other diets, animals fed the peanut oil diet showed little or no selective increase in liver saturated VLFA. The VLFA composition of brain was comparable in all dietary groups. After 8 mo of feeding, the liver saturated VLFA composition tended to increase and differences between groups disappeared. Liver peroxisomal ß-oxidation of lignocerate (24:0) was similar among all dietary groups. These results demonstrate that dietary fatty acids shorter than VLFA temporarily influence the saturated VLFA composition of liver.

KEY WORDS: • fatty acids • adrenoleukodystrophy • demyelinating disease • mice • peroxisomal oxidation

¹ Supported in part by National Institutes of Health grant DK 33914.

² To whom correspondence and reprint requests should be addressed.

Manuscript received 23 September 1991. Revision accepted 26 March 1992.

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