Role of Omega-3 Polyunsaturated Fatty Acids in the Production of Prostaglandin E2 and Nitric Oxide during Experimental Murine Paracoccidioidomycosis
Table 1
Total lipid content and fatty acid composition of the experimental diets.
Composition
Control diet
Perilla meal-supplemented diet
Means ± SD
Means ± SD
Total lipids (%)
6.5 ± 1.15
6.8 ± 1.4
Fatty acid (mg/g total lipids)
16:0
127.8a ± 0.23
101.8b ± 1.67
17:0
0.7 ± 0.02
nd
18:0
26.5a ± 0.12
16.9b ± 0.26
18:1n-9
211.5a ± 0.69
152.4b ± 2.05
18:1n-7
9.7 ± 0.03
9.5 ± 0.11
18:2n-6 (LA)
422.7a ± 1.75
265.2b ± 1.38
18:3n-6
0.2 ± 0.29
nd
18:3n-3 (LNA)
34.5a ± 0.08
310.7b ± 1.80
20:0
2.9a ± 0.01
1.7b ± 0.01
20:1n-9
3.4a ± 0.02
2.5b ± 0.07
MUFA
222.7a ± 0.36
136.1b ± 1.06
SFA
157.9a ± 0.21
120.3b ± 0.95
PUFA
464.0a ± 0.87
577.3b ± 0.97
n-6
422.9a ± 1.75
266.6b ± 0.99
n-3
34.5a ± 0.08
310.7b ± 1.80
PUFA/SFA
2.9 ± 0.05
8.3 ± 0.02
n-6/n-3
12.2a ± 0.03
0.9b ± 0.05
PUFA: polyunsaturated fatty acid, MUFA: monounsaturated fatty acid, SFA: saturated fatty acid, n-6: omega-6 fatty acid, and n-3: omega-3 fatty acid. Results expressed as mean ± standard deviation for analysis in nine replicates. . Means followed by different letters on the same line are significantly different () by Tukey’s test and -test. Control diet versus perilla meal-enriched diets. nd: not detected.