ARS | Publication request: FISH OIL INSTEAD OF SAFFLOWER OIL AS THE DIETARY FAT SOURCE MODIFIES THE OXIDATIVE STRESS RESPONSE TO BORON DEFICIENCY IN RATS

Submitted to: Journal of Federation of American Societies for Experimental Biology
Publication Type: Abstract
Publication Acceptance Date: December 1, 2004
Publication Date: March 7, 2005
Publisher's URL: http://www.fasebj.org
Citation: Nielsen, F.H. 2005. Fish oil instead of safflower oil as the dietary fat source modifies the oxidative stress response to boron deficiency in rats [abstract]. The Federation of American Societies for Experimental Biology Journal. 19(5):A1705.

Technical Abstract: Both dietary polyunsaturated fatty acid composition and boron (B) affect oxidative metabolism. Thus, an experiment was performed to determine whether a change in one these dietary components would affect the oxidative metabolism response of rats to a change in the other. Female rats were fed diets containing 100 ug B/g in a factorial arrangement with variables of supplemental B at 0 (B-def) or 3 (B-adq) mg/kg and fat sources of 75 g safflower oil/kg or 65 g fish oil plus 10 g linoleic acid/kg (added to assure adequacy of n-6 fatty acids). After 6 weeks, 6 females per treatment were bred. Dams and pups continued on their respective diets through gestation, lactation and after weaning. Plasma and tissues were obtained at 15 weeks after weaning from 15 males per treatment. Rats fed low B were B deficient because their mean body weight and femur B concentration were lower than those fed the B-adq diet. Plasma 8-iso-prostaglandin F2alpha concentration (an indicator of lipid oxidation) was decreased by the B-adq and fish oil diets. Plasma total glutathione was increased by the B-def and fish oil diets. An interaction between B and dietary oil affected the population of monocytes in blood and the concentrations of minerals associated with oxidative metabolism (magnesium, zinc and iron) in kidneys. The findings indicate B deficiency increases oxidative stress and this effect may be modified by the fatty acid composition of the diet.