docosapentaenoic-acid and parinaric-acid

The fatty acids which are common to and characteristic of shellfish, were identified by mass spectrometry and NMR spectral analyses as being: octadecatetraenoioc acid, eicosapentaenoic acid, docosapentaenoic acid and docosahexaenoic acid. When the fatty acids isolated by high performance liquid chromatography were separately intubated into rats, hepatic glucose-6-phosphate dehydrogenase (EC 1.1.1.49), malic enzyme (EC 1.1.1.40) and acetyl-CoA carboxylase (EC 6.4.1.2) were reduced more effectively as compared with linoleic acid intubation. These enzymes were reduced most markedly by eicosapentaenoic acid-intubation. The fatty acids seem to be effective components in reduction of triacylglycerol and lipogenic enzyme levels in rats fed on shellfish.

Topics: Acetyl-CoA Carboxylase; Animals; Docosahexaenoic Acids; Eicosanoic Acids; Eicosapentaenoic Acid; Fatty Acids, Unsaturated; Glucosephosphate Dehydrogenase; Ligases; Liver; Malate Dehydrogenase; Mollusca; Triglycerides