Reduced triglyceride formation from long-chain polyenoic fatty acids in rat hepatocytes

Abstract

The mechanism for the marked reduction in hepatic triglyceride secretion when rats are fed fish oils was explored in studies with isolated rat hepatocytes. Hepatocytes obtained from Sprague-Dawley rats fed either chow or fish oil or safflower oil were incubated in the presence of [3H]-glycerol to estimate triglyceride formation. In some experiments, various fatty acids, complexed to albumin, were added to the incubations. Similar experiments were carried out with hepatocytes from a genetic strain of hypertriglyceridemic, obese rats. In the absence of added fatty acid, hepatocytes from fish oil-fed rats produced and secreted substantially less triglyceride than cells from safflower oil-fed rats. However, the addition of 2 mmol/L Na oleate stimulated triglyceride formation similarly in both types of hepatocytes. When hepatocytes from chow fed rats were incubated with fatty acids of increasing chain length and unsaturation (oleate, linolenate, arachidonate, eicosapentaenoate, and docosahexaenoate), the latter two, which characterize the fish oil used, almost totally suppressed triglyceride formation. Coincubation with oleate partly reversed this effect. Hepatocytes from the hypertriglyceridemic rats synthesized significantly more triglyceride than hepatocytes from normal rats; however triglyceride formation was markedly reduced also in this strain of rat by feeding fish oil or by adding docosahexaenoate to hepatocytes in vitro. These studies confirm previous conclusions with perfused livers from fish oil-fed rats that showed diminished triglyceride production and secretion. These findings suggest that diversion of polyenoic acids from pathways of esterification is a major factor in the triglyceride lowering effect of fish oils.(ABSTRACT TRUNCATED AT 250 WORDS)