Incorporation of Omega-3 Fatty Acid and Synthesis of their Metabolites in Muscle Tissue in Mice Fed with Flaxseed and Perilla-Enriched Diet
- 1 Department of Agricultural Sciences-Food of Science, State University of Maringá, Paraná, Brazil
- 2 Department of Chemistry, State University of Maringá, Maringá, Paraná, Brazil
- 3 Department of Basic Health Sciences, State University of Maringá, Maringá, Paraná, Brazil
Polyunsaturated fatty acids omega 3 and omega 6 are believed to have beneficial physiological effects on the human body. The present study aimed to evaluate the incorporation and synthesis of omega-3 fatty acid and their metabolites in muscle tissue in mice fed with a flaxseed and perilla-enriched diet. The animals were fed a diet supplemented with flaxseed and perilla meals for fifty-six days and control animals received a commercial diet. Mice were sacrificed on the 7th, 28th and 56th days and the muscle tissue was collected. The FA concentration was analyzed by gas chromatography. The levels of alpha-Linolenic Acid (LNA) and their metabolites, Eicosapentaenoic Acid (EPA) and Docosahexaenoic Acid (DHA) increased as a function of feeding length in the groups given the supplemented diet. LNA was incorporated into muscle tissue and conversion into Very Long Chain Polyunsaturated Fatty Acids (VLC-PUFA) was observed. The muscle tissue of animals fed with enriched diets presented a high sum of n-3 FA and high concentrations of LNA, EPA and DHA, as compared to mice fed commercial diet. The intake of flaxseed and perilla-meal enriched diets by mice may result in the deposition of LNA and its metabolites EPA and DHA into muscle tissue.
Copyright: © 2013 Sheisa Cyleia Sargi, Flavia Braidotti Stevanato, Marcia Machado de Oliveira Dalalio, Damila Rodrigues de Morais, Amarilis Giaretta de Moraes, Jeane Eliete Laguila Visentainer and Jesui Vergilio Visentainer. This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
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