Long-Chain Polyunsaturated Fatty Acid Levels in Formulae Influence Deposition of Docosahexaenoic Acid and Arachidonic Acid in Brain and Red Blood Cells of Artificially Reared Neonatal Rats

Manuscript received 4 March 1998. Initial reviews completed 27 May 1998. Revision accepted 24 August 1998.

G. R. Ward^*, , Y. S. Huang, E. Bobik, H-C. Xing^*, L. Mutsaers^*, N. Auestad, M. Montalto, and P. Wainwright^*

^* Department of Health Studies and Gerontology, University of Waterloo, Waterloo, Ontario, Canada N2L 3G1 and  Ross Laboratories, Columbus, Ohio, USA 43215-1724.

We studied the effects of dietary long-chain polyunsaturated fatty acids (PUFA) on the fatty acid composition of the brain and red blood cells in gastrostomized rat pups reared artificially from postnatal Days 5-18. These pups were fed rat milk substitutes in which the fat comprised 10% linoleic acid and 1% -linolenic acid and, using a 3 × 3 factorial design, one of three levels of both arachidonic acid (AA) and docosahexaenoic acid (DHA) supplied as single cell microbial oils (0.0, 0.4 and 2.4% fatty acids). A tenth group was reared by nursing dams. The fatty acid composition of the phosphatidylethanolamine (PE) and phosphatidylserine/phosphatidylinositol (PS/PI) phospholipids in the brain and red blood cells on Day 18 reflected the dietary composition in that pups receiving long-chain supplementation of each had higher levels of the supplemented PUFA, but lower levels of the other, relative to unsupplemented groups. In contrast to these results, there were few changes in the brain in phosphatidylcholine (PC) phospholipids whereas, in the red blood cells, changes in PC were similar to those in PE and PS/PI. Regression analyses showed that DHA levels in the brain correlated more closely with those of the red blood cells than did AA levels. The results of this study indicate that, although supplementation of formula with AA or DHA during the period of rapid brain development in rats increases deposition of the long-chain PUFA in the developing tissues, each also affects the levels of the other.

The Journal of Nutrition Vol. 128 No. 12 December 1998, pp. 2473-2487
Copyright ©1998 by the American Society for Nutritional Sciences

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