Dietary supplementation with γ-linolenic acid alters fatty acid content and eicosanoid production in healthy humans

Margaret M. Johnson, Dennis D. Swan, Marc E. Surette, Jane Stegner, Tanya Chilton, Alfred N. Fonteh, Floyd H. Chilton

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136 Scopus citations

Abstract

To understand the in vivo metabolism of dietary γ-linolenic acid (GLA), we supplemented the diets of 29 volunteers with GLA in doses of 1.5-6.0 g/d. Twenty-four subjects ate controlled eucaloric diets consisting of 25% fat; the remaining subjects maintained their typical Western diets. GLA and dihomo-γ-linolenic acid (DGLA) increased in serum lipids of subjects supplemented with 3.0 and 6.0 g/d; serum arachidonic acid increased in all subjects. GLA supplementation with 3.0 and 6.0 g/d also resulted in an enrichment of DGLA in neutrophil phospholipids but no change in GLA or AA levels. Before supplementation, DGLA was associated primarily with phosphatidylethanolamine (PE) of neutrophil glycerolipids, and DGLA increased significantly in PE and neutral lipids after GLA supplementation. Extending the supplementation to 12 wk did not consistently change the magnitude of increase in either serum or neutrophil lipids in subjects receiving 3.0 g/d. After GLA supplementation, A23187-stimulated neutrophils released significantly more DGLA, but AA release did not change. Neutrophils obtained from subjects after 3 wk of supplementation with 3.0 g/d GLA synthesized less leukotriene B4 (P < 0.05) and platelet-activating factor. Together, these data reveal that DGLA, the elongase product of GLA, but not AA accumulates in neutrophil glycerolipids after GLA supplementation. The increase in DGLA relative to AA within inflammatory cells such as the neutrophil may attenuate the biosynthesis of AA metabolites and may represent a mechanism by which dietary GLA exerts an anti-inflammatory effect.

Original languageEnglish (US)
Pages (from-to)1435-1444
Number of pages10
JournalJournal of Nutrition
Volume127
Issue number8
StatePublished - Aug 14 1997

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Keywords

  • Arachidonic acid
  • Humans
  • Inflammation
  • Leukotrienes
  • Neutrophils
  • γ-linolenic acid

ASJC Scopus subject areas

  • Medicine (miscellaneous)
  • Nutrition and Dietetics

Cite this

Johnson, M. M., Swan, D. D., Surette, M. E., Stegner, J., Chilton, T., Fonteh, A. N., & Chilton, F. H. (1997). Dietary supplementation with γ-linolenic acid alters fatty acid content and eicosanoid production in healthy humans. Journal of Nutrition, 127(8), 1435-1444.