THE EFFECTS OF DIETARY OMEGA-3 POLY-UNSATURATED FATTY-ACIDS ON ERYTHROCYTE-MEMBRANE PHOSPHOLIPIDS, ERYTHROCYTE DEFORMABILITY AND BLOOD-VISCOSITY IN HEALTHY-VOLUNTEERS
THE EFFECTS OF DIETARY OMEGA-3 POLY-UNSATURATED FATTY-ACIDS ON ERYTHROCYTE-MEMBRANE PHOSPHOLIPIDS, ERYTHROCYTE DEFORMABILITY AND BLOOD-VISCOSITY IN HEALTHY-VOLUNTEERS
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DOI：
10.1016/0021-9150(85)90106-6
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发表时间：
1985-01-01
期刊：
影响因子：
5.3
通讯作者：
PRESTON, FE
中科院分区：
文献类型：
--
作者：
CARTWRIGHT, IJ;POCKLEY, AG;PRESTON, FE
每日膳食补充鱼油浓缩物（maxEPA），提供3g ω-EPA的效果检测了正常人红细胞膜磷脂、红细胞变形性和血液粘度中的3种脂肪酸。3周后，与磷脂酰乙醇胺（PE）和磷脂酰丝氨酸（PS）相比，C20：5 ω 3掺入到红细胞磷脂酰胆碱（PC）中更大。6周后，总红细胞C20：5 ω 3没有进一步增加，但其在磷脂亚类中的分布发生了变化。在PE和PS中C20：5 ω 3进一步增加，但在PC中降低。C20：5 ω 3的掺入也发生在PC、PE和PS中。ω- 3以C18：2 ω 6为代价几乎完全掺入脂肪酸，但磷脂的总不饱和度增加。这与脂质流动性增加一致，这可能是红细胞变形性的重要决定因素。相同剂量的maxEPA也导致红细胞变形能力显著增加，同时全血粘度降低。由于血浆粘度和红细胞压积不变，对血液流变学的影响可能是通过红细胞脂质流动性的变化介导的。饮食ω-对血液流变学的改变3脂肪酸在血管疾病的治疗中具有潜在价值。
The effects of a daily dietary supplement of fish oil concentrate (maxEPA), providing 3 g of .omega.-3 fatty acids, on erythrocyte membrane phospholipids, erythrocyte deformability and blood viscosity, were examined in normal subjects. After 3 wk, incorporation of C20:5.omega.3 into erythrocyte phosphatidyl choline (PC) was greater compared to phosphatidyl ethanolamine (PE) and phosphatidyl serine (PS). After 6 wk, there was no further increase in total erythrocyte C20:5.omega.3, but its distribution amongst phospholipid subclasses had changed. C20:5.omega.3 had increased further in PE and PS, but decreased in PC. Incorporation of C20:5.omega.3 also occurred into PC, PE and PS. .omega.-3 Fatty acids were incorporated almost entirely at the expense of C18:2.omega.6, but total unsaturation of phospholipids was increased. This is consistent with increased lipid fluidity, which may be an important determinant of erythrocyte deformability. The same dosage of maxEPA also resulted in a significant increase in erythrocyte deformability and a concomitant reduction in whole blood viscosity. Since plasma viscosity and hematocrit were unchanged the effects on blood rheology may have been mediated by changes in erythrocyte lipid fluidity. Modification of blood rheology by dietary .omega.-3 fatty acids is of potential value in the treatment of vascular disease.