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The effects of acute and chronic administration of n-6 and n-3 polyunsaturated fatty acids on ethanol-induced gastric haemorrhage in rats

Published online by Cambridge University Press:  09 March 2007

B. Hunter ,
G. S. A. McDonald  and
M. J. Gibney
B. Hunter
Affiliation:
Division of Nutritional Sciences, Department of Clinical Medicine and Department of Pathology, Trinity College Medical School, St James' Hospital, Dublin 8, Republic of Ireland
G. S. A. McDonald
Affiliation:
Division of Nutritional Sciences, Department of Clinical Medicine and Department of Pathology, Trinity College Medical School, St James' Hospital, Dublin 8, Republic of Ireland
M. J. Gibney
Affiliation:
Division of Nutritional Sciences, Department of Clinical Medicine and Department of Pathology, Trinity College Medical School, St James' Hospital, Dublin 8, Republic of Ireland
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Abstract

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Female weanling rats in three equal groups (n 12) were given orally by intubation 1 ml micellar solution of taurocholic aicd (10 mM) and either arachidonic acid (20:4 n−6), linoleic acid (18:2 n−6) or eicosapentaenoic acid (20:5 n−3) at a concentration of 120 mM. After 1 h the rats were given intragastrically 2 ml absolute ethanol and were killed 1 h later. Rats given oral 20:4 n−6 showed a significant reduction (P < 0.05) in the extent (%) of gastric mucosal haemorrhage compared with either the rats given 20:5 n−3 or 18:2 n−6 (8.3 (SD 7.3), 23.2 (SD 10.4) and 21.4 (SD 10.4)) respectively. In a second experiment, four equal groups (n 12) of female Wistar rats were fed for 5 weeks on either a control diet of standard laboratory rat food, or the same diet enriched with either maize oil or fish oil or butterfat at a level of 100 g/kg. Following a 24 h fast the rats received an intragastric dose of 2 ml ethanol and were killed 1 h later. Examination of the extent (%) of gastric lesion showed a significant reduction (P < 0.05) with the feeding of either maize oil or fish oil compared with the controls (12.2 (SD 8.2), 15.3 (SD 13.2) and 29.3 (SD 14.0) respectively). The butterfat diet was not significantly different from the control diet (23.8 (SD 8.1)).

Keywords

Arachidonic acidFish oilGastric haemorrhage
Type
Effects of Unsaturated Fatty Acids on Ethanol Damage
Information
British Journal of Nutrition , Volume 67 , Issue 3 , May 1992 , pp. 501 - 507
Copyright
Copyright © The Nutrition Society 1992

References

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