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http://dx.doi.org/10.5352/JLS.2007.17.4.546

Effect of intake of dried mackerel on fatty acid compositions in liver and nervous tissue  

Choi, Hyung-Ju (Division of Marine Environment & Bioscience, Korea Maritime University)
Kim, Kyung-Kun (Division of Marine System Engineering, Korea Maritime University)
Lim, Sun-Young (Division of Marine Environment & Bioscience, Korea Maritime University)
Publication Information
Journal of Life Science / v.17, no.4, 2007 , pp. 546-551 More about this Journal
Abstract
The purpose of this investigation was to determine the effect of feeding dried mackerel as a means of increasing the intake of these n-3 polyunsaturated fatty acids on fatty acid compositions in liver and nervous tissue. Twenty male mice aged at 4 weeks were fed on the control (5% palm oil, control group) and 5% dried mackerel diets (mackerel group) for four weeks. In fatty acid compositions of liver and cortex, levels of total n-3 fatty acid, specially docosahexaenoic (22:6n-3, DHA) and eicosapentaenoic (20:5n-3, EPA) acids, were increased in the mackerel group compared to the control group, while docosapentaenoic acid (22:5n-6, DPAn-6) levels were decreased (p<0.05). In cerebellum and retina, levels of DHA were not significantly different between the control and mackerel groups, but levels of total n-6 fatty acids and arachidonic acid (20:4n-6, AA) were decreased in the mackerel group. These results indicated that intake of 5% dried mackerel increased levels of n-3 polyunsaturated fatty acids in cortex. Thus, we will investigate the relationship between brain function and cortex fatty acid compositions following intake of mackerel by assessing discrimination leaning ability.
Keywords
Mackerel; brain; retina; docosahexaenoic acid; eicosapentaenoic acid;
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