Effect of Dietary Docosahexaenoic Acid on In Vitro Thermogenesis and Fatty Acid Compositions of Brown Adipose Tissue.

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  • Effect of Dietary Docosahexaenoic Acid

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Abstract

Brown adipose tissue (BAT) is a major organ of nonshivering thermogenesis during cold acclimation, overfeeding, and nonthermal restraint stress. An increased unsaturation of fatty acids of membrane phospholipid in BAT has been shown to be closely associated with an enhanced function of this tissue as reported in other tissues. In the previous study, we found that among fatty acids detected, the n-3 polyunsaturated fatty acid docosahexaenoic acid (DHA) in BAT phospholipid is the only fatty acid that altered concomitantly with a change in the in vitro thermogenic capacity for nonshivering thermogenesis of BAT from cold acclimated and restrained rats. To examine the effect of dietary DHA on fatty acid composition of phospholipid and in vitro BAT thermogenic activity, rats were fed a standard diet supplemented with purified DHA for 4 or 16 weeks. Dietary DHA for 4 or 16 weeks increased DHA level in BAT phospholipid, and it also decreased arachidonic acid. The unsaturation index increased and remained unchanged under DHA feeding for 4 and 16 weeks, respectively. In vitro thermogenic activity of BAT remained unchanged and decreased under dietary DHA for 4 and 16 weeks, respectively. These findings indicate that dietary DHA could increase DHA level in phospholipid of BAT, but it could not improve in vitro BAT thermogenic response.

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