Function and metabolism
MaxEPA prolonge le temps d’occlusion dans le modèle de thrombose de
type artériel et tend à diminuer le poids du thrombus dans le modèle
de thrombose veineuse. Les effets bénéfiques du régime enrichi en huile
de poisson obtenus dans nos modèles de thromboses peuvent donc être
attribués aux modifications combinées des lipides plasmatiques, des
fonctions plaquettaires et de la coagulation.
Introduction
An important number of epidemiological and experimental data supports the existence of close relationships between dietary fatty acids and
the incidence of atherosclerotic and thrombotic diseases (Hornstra et al.,
1992; Goodnight et al., 1995). Thus, it is generally accepted that, in
human, a reduction in saturated fatty acids down to no more that 30%
of the dietary lipid moiety is one appropriate prevention strategy. If monounsaturated fatty acids, best represented by oleic acid (18:1 (n-9) are
considered to participate in the prevention of coronary heart diseases
(Barradas et al., 1990), polyunsaturated fatty acids of the (n-3) series
are thought to be the most beneficial to the reduction of thrombotic
risk (Leaf & Weber, 1088; Mehta it al., 1988; Goodnight et al., 1995;
Kromhout et al., 1995). Among the various targets for the (n-3) fatty
acids in the prevention of thrombosis, platelets and plasma coagulation
factors are known to play a key role. Therefore, studies of platelet functions and the modulation of coagulation factors by dietary treatment based
on the quality of (n-3) fatty acids appear of value to better understand
their influence on the primary events of thrombotic disease. While
arterial rhrombosis, a frequent consequence of atherosclerosis, is associated with adhesion and aggregation of platelets at the surface of the
damaged vessels, venous thrombosis, associated with blood coagulation, appears in post-traumatic or post-operative periods as deposits of
fibrin and erythrocytes. A true understanding of how (n-3) fatty acids
influence these pathological events is lacking and requires experimental models mimicking clinical situations. Hence, the aim of our
studies was to use a common set of four experimental diets to explore
the effects of the ingested (n-3) fatty acids on platelet function and
blood coagulation estimated ex vivo and also in more complex situations
leading to in vivo arterial and venous thrombosis. In order to better
define the role of the principal long-chain (n-3) fatty acicls in these
processes, rats were fed high fat diets supplemented with a purified fish
oil (MaxEPA) as well as ethyl ester of docosahexaenoic acid (DHA) or eicosapentaenoic acid (EPA), as compared to rats fed a highly saturated diet.
Materials and methods
Male Wistar rats, agetl 6 weeks ( 160 g), were fed four experimental diets
(table) for six weeks. These diets had a lipid moiety (20%, w/w) enriched
in saturated fatty acids (SAT group), MaxEPA oil (MaxEPA group) or
165
MaxEPA prolonge le temps d’occlusion dans le modèle de thrombose de
type artériel et tend à diminuer le poids du thrombus dans le modèle
de thrombose veineuse. Les effets bénéfiques du régime enrichi en huile
de poisson obtenus dans nos modèles de thromboses peuvent donc être
attribués aux modifications combinées des lipides plasmatiques, des
fonctions plaquettaires et de la coagulation.
Introduction
An important number of epidemiological and experimental data supports the existence of close relationships between dietary fatty acids and
the incidence of atherosclerotic and thrombotic diseases (Hornstra et al.,
1992; Goodnight et al., 1995). Thus, it is generally accepted that, in
human, a reduction in saturated fatty acids down to no more that 30%
of the dietary lipid moiety is one appropriate prevention strategy. If monounsaturated fatty acids, best represented by oleic acid (18:1 (n-9) are
considered to participate in the prevention of coronary heart diseases
(Barradas et al., 1990), polyunsaturated fatty acids of the (n-3) series
are thought to be the most beneficial to the reduction of thrombotic
risk (Leaf & Weber, 1088; Mehta it al., 1988; Goodnight et al., 1995;
Kromhout et al., 1995). Among the various targets for the (n-3) fatty
acids in the prevention of thrombosis, platelets and plasma coagulation
factors are known to play a key role. Therefore, studies of platelet functions and the modulation of coagulation factors by dietary treatment based
on the quality of (n-3) fatty acids appear of value to better understand
their influence on the primary events of thrombotic disease. While
arterial rhrombosis, a frequent consequence of atherosclerosis, is associated with adhesion and aggregation of platelets at the surface of the
damaged vessels, venous thrombosis, associated with blood coagulation, appears in post-traumatic or post-operative periods as deposits of
fibrin and erythrocytes. A true understanding of how (n-3) fatty acids
influence these pathological events is lacking and requires experimental models mimicking clinical situations. Hence, the aim of our
studies was to use a common set of four experimental diets to explore
the effects of the ingested (n-3) fatty acids on platelet function and
blood coagulation estimated ex vivo and also in more complex situations
leading to in vivo arterial and venous thrombosis. In order to better
define the role of the principal long-chain (n-3) fatty acicls in these
processes, rats were fed high fat diets supplemented with a purified fish
oil (MaxEPA) as well as ethyl ester of docosahexaenoic acid (DHA) or eicosapentaenoic acid (EPA), as compared to rats fed a highly saturated diet.
Materials and methods
Male Wistar rats, agetl 6 weeks ( 160 g), were fed four experimental diets
(table) for six weeks. These diets had a lipid moiety (20%, w/w) enriched
in saturated fatty acids (SAT group), MaxEPA oil (MaxEPA group) or
165