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Related Experiment Videos

Fish oil source differentially affects rat immune cell alpha-tocopherol concentration

S O McGuire1, D W Alexander, K L Fritsche

  • 1Graduate Nutritional Sciences Program and Department of Animal Sciences, University of Missouri, Columbia, MO 65211, USA.

The Journal of Nutrition
|July 1, 1997
PubMed
Summary

Dietary fish oil source impacts vitamin E status in rat immune cells. Menhaden and sardine oils improved alpha-tocopherol levels, unlike cod liver oil, highlighting nutrient interactions.

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Area of Science:

  • Nutrition Science
  • Immunology
  • Biochemistry

Background:

  • Dietary vitamin E status is influenced by both the source of fish oil and the chemical form of vitamin E.
  • Understanding these interactions is crucial for optimizing nutrient delivery and immune function.

Purpose of the Study:

  • To investigate the specific effects of different fish oil sources on the vitamin E status of immune cells in rats.
  • To determine how various fish oils impact alpha-tocopherol (alpha-T) levels in plasma, liver, and immune cells.

Main Methods:

  • Rats were fed diets with lard, menhaden fish oil (MFO), sardine fish oil (SRD), or cod liver oil (CLO) as the primary lipid source.
  • Diets were supplemented with alpha-tocopherol to ensure consistent vitamin E levels, except for a vitamin E-free control group.

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  • Alpha-tocopherol concentrations in plasma, liver, and immune cells (splenocytes, thymocytes) were analyzed using High-Performance Liquid Chromatography (HPLC) after 5 and 10 weeks.

    • Main Results:

    • Cod liver oil (CLO) and sardine fish oil (SRD) significantly reduced plasma and liver alpha-T levels at 5 weeks compared to lard (LRD).
    • Menhaden fish oil (MFO) did not significantly lower plasma or liver alpha-T compared to lard at either time point.
    • Immune cells showed significantly higher alpha-T content when fed MFO or SRD compared to LRD, while CLO-fed rats had alpha-T levels similar to the vitamin E-deficient group.

    Conclusions:

    • The source of dietary fish oil profoundly affects vitamin E status in rat immune cells.
    • Menhaden and sardine fish oils enhance immune cell alpha-tocopherol accumulation, whereas cod liver oil impairs it.
    • These findings underscore the complex interplay between dietary (n-3) polyunsaturated fatty acids and vitamin E status.