29B-18 |
Effect of trans fatty acids isomers on rat heart phospholipids profile |
J. MANCINI-FILHO1, R. Curi, and C. M. Sabarense. (1) Food Science & Nutrition Dept., São Paulo Univ., 580 Av. Prof. Lineu Prestes, São Paulo, SP, 05508-900, Brazil
Dietary fat intake and its effects on human health have been at the present time one important point of interest in Food Science and Nutrition Researches. The popularization of the hydrogenation process of vegetable oils facilitated the production of fats with more oxidative stability, but it introduced in the human feeding the trans fatty acids. The several classes of lipids tissues of the human organism; which are modulated by the diet composition, have in general, different affinity for fatty acids as well as for the trans fatty acids. Phospholipids are molecules with great affinities for the long chain polyunsaturated fatty acids, and essential fatty acids are the natural precursors of such fatty acids. Trans fatty acids act as competitive inhibitors for the same enzymatic system in metabolic conversion of essential fatty acids in long chain polyunsaturated fatty acids. The aim of this study was to evaluate the effect of the dietary trans fatty acids (33%) on the profile of phospholipids fatty acids of rat’s heart, under essential fatty acids (linoleic and a -linolenic) restriction. It was verified using gas chromatography equipped with capillary column (SP-2560 b -cyanopropil polysiloxane) and flame ionization detector. After 8 weeks of dietary intake there was depot of 11% of trans fatty acids in the heart tissue and the variation in dietary essential fatty acids levels had altered the incorporated amounts of the dietary trans fatty acids. The Phospholipids have different fatty acids profiles and the incorporation of trans fatty acid observed were: 8% in phosphatidylethanolamine, 7% in phosphatidylcholine and 4% in cardiolipin. Other studies are in progress in order to identify the trans fatty acids effects on cellular membranes.
Session 29B, Food Chemistry: Lipids, antioxidants and emulsifiers
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