Effect of dietary fats on some membrane‐bound enzyme activities, membrane lipid composition and fatty acid profiles of rat heart sarcolemma

• Published in: Lipids Vol. 27; no. 5; pp. 339 - 343
• Main Authors: Vajreswari, A., Narayanareddy, K.
• Format: Journal Article
• Language: English
• Published: Berlin/Heidelberg Springer‐Verlag 01.05.1992; Springer
• Subjects: Animals; Biological and medical sciences; Cell membranes. Ionic channels. Membrane pores; Cell structures and functions; Dietary Fats - pharmacology; Fatty Acids - metabolism; Fundamental and applied biological sciences. Psychology; Male; Membrane Lipids - metabolism; Membranes - enzymology; Molecular and cellular biology; Myocardium - metabolism; Plant Oils - pharmacology; Rats; Sarcolemma - metabolism; Heart; Sarcolemma; Membrane enzyme; Vertebrata; Mammalia; Rat; Diet; Rodentia; Lipids; Chemical composition; Vegetal oil; Fatty acids
• ISSN: 0024-4201; 1558-9307
• DOI: 10.1007/BF02536147

The effect of various dietary fats on membrane lipid composition, fatty acid profiles and membrane‐bound enzyme activities of rat cardiac sarcolemma was assessed. Four groups of male weanling Charles Foster Young rats were fed diets containing 20% of groundnut, coconut, safflower or mustard oil for 16 weeks. Cardiac sarcolemma was prepared from each group and the activities of Na+,K+‐ATPase, 5′‐nucleotidase, Ca2+‐ATPase and acetylcholinesterase were examined. ATPase activities were similar in all groups except the one fed coconut oil, which had the highest activities. Acetylcholinesterase activity was also similar in all the groups, however, it was significantly higher in the group fed mustard oil. No significant changes were observed among the groups in 5′‐nucleotidase activity, in the cholesterol‐to‐phospholipid molar ratio and in sialic acid content. The coconut, safflower and mustard oil diets significantly increased cholesterol and phospholipid contents and the lipid‐to‐protein ratio of cardiac sarcolemma as compared to feeding the groundnut oil diet. The fatty acid composition of membrane lipids was quite different among the various groups, reflecting the type of dietary fat given. The total unsaturated‐to‐saturated fatty acid ratio was not different among the various groups; however, the levels of some major fatty acids such as palmitic (16∶0), oleic (18∶1) and linoleic (18∶2) acids were significantly different. Cardiac sarcolemma of the group fed safflower oil had the highest polyunsaturated fatty acid content. The results suggest that dietary fats induce changes not only in the fatty acid composition of the component lipids but also in the activities of sarcolemmal enzymes involved in the regulation of cardiac function.