Fatty acid composition of macrophage phospholipids in mice fed fish or borage oil

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Abstract
The polyunsaturated fatty acid (PUFA) composition of murine peritoneal macrophage phospholipids was dramatically altered in vivo following the four-wk feeding of specific dietary oils. Fish oil (containing 20∶5n–3 and 22∶6n−3) feeding significantly increased macrophage 20∶5n−3, 22∶5n−3, and 22∶6n−3 (P<0.05), while borage oil (containing 18∶2n−6 and 18∶3n−6) increased (P<0.05) the macrophage 20∶3n−6/20∶4n−6 ratio, relative to safflower oil (containing 18∶2n−6) and hydrogenated coconut oil (containing 12∶0)-fed animals. The macrophage phospholipid PUFA profiles were compared with those of the liver, lung and spleen. The significance of the PUFA alterations is discussed.