Journal of Lipid Research, Vol 29, 765-772, Copyright © 1988 by Lipid Research, Inc.
Reversible alterations in fatty acid composition of heart muscle membrane phospholipids induced by epinephrine in rats fed different fats
VE Benediktsdottir and S Gudbjarnason
University of Iceland, Science Institute, Reykjavik.
The effect of epinephrine on the fatty acid composition of heart muscle
phospholipids was examined in rats fed diets containing 10% by weight of
butter, corn oil, or cod liver oil. Repeated administration of epinephrine
caused elevation of docosahexaenoic acid in phosphatidylcholine and
phosphatidylethanolamine and a corresponding decrease in linoleic acid
content. Arachidonic acid was increased in phosphatidylcholine and
decreased or unaltered in phosphatidylethanolamine. These alterations were
qualitatively similar despite different initial levels of fatty acids due
to different dietary fats. The initial level of arachidonic acid in
phosphatidylcholine and phosphatidylethanolamine was more than 50% lower in
the rats fed cod liver oil than in rats fed butter and was partially
replaced by the (n-3) fatty acids docosahexaenoic and eicosapentaenoic
acid. Dietary corn oil produced less changes in fatty acid composition than
cod liver oil compared to the reference diet, 10% butter. The results
demonstrate that repeated administration of epinephrine caused significant
alterations in fatty acid composition of major phospholipids in heart
muscle of rats fed diets enriched with either butter, corn oil, or cod
liver oil.
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