Role of red meat and arachidonic acid in protein kinase C activation in rat colonie mucosa

Publisher Website
Google Scholar
Abstract
Two studies were conducted to investigate the role of meat and arachidonic acid in colonie signal transduction, particularly protein kinase C (PKC) activation. In Study 1, 26 male Wistar rats were fed a casein‐ or a beef‐based diet for four weeks. PKC activity was measured from the proximal and distal colonie mucosa and diacylglycerol concentration from fecal samples. The beef diet significantly increased membrane PKC activity in the proximal and distal colon and cytosolic PKC in the distal colon. No differences were found in fecal diacylglycerol concentration for the rats maintained on the two diets. In Study 2, 57 male Wistar rats were divided into three dietary treatment groups: a control group, a group supplemented with arachidonic acid at 8 mg/day (an amount equivalent to that available from the beef diet in Study 1, and a group supplemented with fish oil at 166 mg/day. After a four‐week supplementation period, 6 rats per group were used for colonie phospholipid fatty acid analysis and 13 rats per group were used for analysis of colonie prostaglandin E2 concentration, sphingomyelinase, and PKC activities. Supplementation of dietary arachidonic acid resulted in incorporation of arachidonic acid into co‐Ionic phosphatidylcholine, which was associated with an increase in mucosal prostaglandin E2 concentration compared with the fish oil group. However, arachidonate supplementation had no effect on sphingomyelinase or PKC activities. These data indicate that meat significantly increases colonie PKC activity, but this effect is probably not due to the arachidonic acid content of meat.