Feeding mice a diet high in oxidized linoleic acid metabolites does not alter liver oxylipin concentrations

Nuanyi Liang, Marie Hennebelle, Susanne Gaul, Casey D. Johnson, Zhichao Zhang, Irina A. Kirpich, Craig J. McClain, Ariel E. Feldstein, Christopher E. Ramsden, Ameer Y. Taha*

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

2 Citations (Scopus)

Abstract

The oxidation of dietary linoleic acid (LA) produces oxidized LA metabolites (OXLAMs) known to regulate multiple signaling pathways in vivo. Recently, we reported that feeding OXLAMs to mice resulted in liver inflammation and apoptosis. However, it is not known whether this is due to a direct effect of OXLAMs accumulating in the liver, or to their degradation into bioactive shorter chain molecules (e.g. aldehydes) that can provoke inflammation and related cascades. To address this question, mice were fed a low or high LA diet low in OXLAMs, or a low LA diet supplemented with OXLAMs from heated corn oil (high OXLAM diet). Unesterified oxidized fatty acids (i.e. oxylipins), including OXLAMs, were measured in liver after 8 weeks of dietary intervention using ultra-high pressure liquid chromatography coupled to tandem mass-spectrometry. The high OXLAM diet did not alter liver oxylipin concentrations compared to the low LA diet low in OXLAMs. Significant increases in several omega-6 derived oxylipins and reductions in omega-3 derived oxylipins were observed in the high LA dietary group compared to the low LA group. Our findings suggest that dietary OXLAMs do not accumulate in liver, and likely exert pro-inflammatory and pro-apoptotic effects via downstream secondary metabolites.

Original languageEnglish
Article number102316
JournalProstaglandins Leukotrienes and Essential Fatty Acids
Volume172
DOIs
Publication statusPublished - Sept 2021
Externally publishedYes

Keywords

  • Free oxylipins
  • Linoleic acid
  • Lipid mediators
  • Liver
  • Oxidized fatty acids
  • UPLC-MS/MS

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