Fatty acid composition of heart cells exposed to thermally oxidized fats

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Abstract
Corn oil and olive oil were thermally oxidized, and the free fatty acids from the fresh fats, and from the distillable non‐urea‐adductable (DNUA) fractions of the thermally oxidized fats were prepared. These were added as emulsions to the medium of primary cultures of heart endothelial and muscle cells from neonatal rats. After exposure for 24 hr, the fatty acid composition of the triacylglycerol (TC) and phospholipid (PL) fractions of the cells was determined. Reflecting the nature of the fat used, the corn oil treatment produced relatively higher concentrations of linoleic acid in the TG and PL fractions compared to the olive oil treatment, in which case the oleic acid level was influenced. Treatment of the cultured cells with components derived from oxidized corn oil or oxidized olive oil resulted in lower concentrations of linoleic and arachidonic acids in the PL moieties compared to the fresh fat controls. However, there were marked increases in arachidonic acid in the TG fractions of both the endothelial and muscle cells. These changes due to the DNUA from thermally oxidized fats indicate a distinct metabolic response to the derivatives formed during thermal oxidation of the fats.