Specific phospholipid fatty acid composition of brain regions in mice: effects of n-3 polyunsaturated fatty acid deficiency and phospholipid supplementation

This study examined the effects of dietary alpha-linolenic acid deficiency followed or not by supplementation with phospholipids rich in n-3 polyunsat urated fatty acid (PUFA) on the fatty acid composition of total phospholipi ds in 11 brain regions. Three weeks before mating, mice were fed a semisynt hetic diet containing both linoleic and alpha-linolenic acid or deficient i n alpha-linolenic acid, Pups were fed the same diet as their dams, At the a ge of 7 weeks, a part of the deficient group were supplemented with n-3 pol yunsaturated fatty acids (PUFA) from either egg yolk or pig brain phospholi pids for 2 months. Saturated and monounsaturated fatty acid levels varied a mong brain regions and were not significantly affected by the diet, In cont rol mice, the level of 22:6 n-3 was significantly higher in the frontal cor tex compared to all regions, alpha-linolenic acid deficiency decreased the level of 22:6 n-3 and was compensated by an increase in 22:5 n-6 in all reg ions, However, the brain regions were affected differently. After the pitui tary gland, the frontal cortex, and the striatum were the most markedly aff ected with 40% reduction of 22:6 n-3, Supplementation with egg yolk or cere bral phospholipids in deficient mice restored a normal fatty acid compositi on in brain regions except for the frontal cortex. There was a regional dis tribution of the fatty acids in the brain and the impact of deficiency in a lpha-linolenic acid was region-specific. Dietary egg yolk or cerebral phosp holipids are an effective source of n-3 PUFA for the recovery of altered fa tty acid composition induced by a diet deficient in n-3 PUFA.