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Table 7 Fatty acid composition of the PL fraction in liver

From: Fish oil and krill oil supplementations differentially regulate lipid catabolic and synthetic pathways in mice

Fatty acids

High fat

FO

KO

K-W

 

μg FA/g liver

μg FA/g liver

μg FA/g liver

p

SFA

7174 (6094–8626)

9118 (8693–9471)a**

8918 (7882–9276)b*

0.001

C10:0

1.7 (0.9–3.8)

2.4 (1.3–2.7)

1.6 (0.6–3.0)

0.878

C12:0

1.8 (0.6–5.6)

4.7 (3.5–6.1)a*

2.5 (1.9–3.9)

0.022

C14:0

15.2 (10.1–17.4)

21.5 (19.5–23.3)a**

19.6 (17.4–27.4)b**

0.001

C16:0

3732 (3082–4211)

4990 (4560–5257)a*

5078 (4433–5170)b**

0.001

C18:0

2886 (2635–3975)

3816 (3682–4001)a**

3462 (3003–3650)

0.007

C20:0

72.3 (56.8–78.2)

72.4 (52.3–80.6)

85.8 (79.2–102)b**

0.005

C22:0

151 (130–169)

141 (98.4–142)c***

188 (155–225)

0.001

C24:0

52.8 (34.4–75.1)

69.5 (61.4–77.5)

66.2 (55.7–74.3)

0.179

MUFA

1732 (1473–2232)

2008 (1722–2546)

2168 (1996–2915)b*

0.012

C16:1n–9

25.6 (20.3–33.5)

28.6 (22.9–36.9)

31.0 (27.2–40.2)

0.063

C16:1n–7

94.7 (67.3–131)

141 (118–165)a*

169 (103–249)b**

0.003

C18:1n–9

1257 (1095–1638)

1506 (1231–1998)

1614 (1472–2162)b*

0.015

C18:1n–7

220 (174–295)

225 (211–260)

249 (217–276)

0.198

C20:1n–9

31.9 (27.0–50.6)

32.4 (32.2–37.6)

32.0 (30.8–45.2)

0.600

C20:1n–7

7.2 (5.6–10.5)

8.2 (6.7–9.3)

8.2 (7.2–13.3)

0.410

C22:1n–9

7.0 (5.5–8.5)

4.9 (4.8–6.6)a*

6.5 (5.4–7.0)

0.020

C22:1n–7

5.1 (3.8–6.5)

4.7 (3.4–4.9)c**

6.5 (5.5–9.2)

0.006

C24:1n–9

51.3 (40.6–77.3)

61.9 (57.1–63.9)

50.5 (44.4–78.0)

0.172

ω–6 PUFA

6206 (5254–7494)

3874 (3697–4144)a***

4768 (4056–5520)

0.001

C18:2n–6

2881 (2305–3231)

1935 (1677–2052)a*, c**

2865 (2449–3607)

0.004

C18:3n–6

45.4 (24.0–56.9)

16.6 (13.7–19.6)a***

24.6 (18.8–30.8)

0.001

C20:3n–6

286 (210–344)

163 (153–210)a**

174 (155–248)b*

0.001

C20:4n–6

2984 (2470–3728)

1808 (1576–1818)a*

1629 (1324–1723)b***

0.001

C22:4n–6

40.0 (31.8–60.4)

11.4 (9.3–12.0)a**

12.1 (10.1;13.7)b*

0.001

C22:5n–6

35.8 (27.2–67.8)

29.7 (27.1–35.2)

10.4 (9.6–11.6)b***

0.001

ω-3 PUFA

1931 (1824–2155)

6189 (5560–6985)a***

5660 (4417–6124)b*

0.001

C18:3n–3

18.4 (14.0–22.8)

19.2 (14.9–25.8)c

33.0 (27.6–39.8)b**

0.002

C20:5n–3

77.9 (52.0–83.8)

2057 (1621–2186)a***

1435 (1211–2261)b*

0.001

C22:6n–3

1774 (1666–1970)

3615 (3308–4480)a**

3612 (2614–3964)b**

0.001

C22:5n–3

74.7 (59.3–95.7)

321 (296–371)a***

276 (203–323)b*

0.001

ω–3/ω–6 PUFA

0.3 (0.3–0.4)

1.7 (1.3–1.7)a***

1.1 (0.9–1.3)b*

0.001

Total FA

17281 (15088–20534)

21171 (20619–22608)a*

21626 (18584–22927)b**

0.001

  1. Quantitative fatty acid analysis of the most abundant fatty acids in the PL fraction from liver. SFA; saturated fatty acids, MUFA; monounsaturated fatty acids, PUFA; polyunsaturated fatty acids. Data are shown as median and range. High fat (n = 9), FO (n = 5), KO (n = 6). a = HF vs. FO, b = HF vs. KO, c = FO vs KO. *= p <0.05, **= p <0.01 and ***= p <0.001. K-W, p indicates the p-value with the Kruskal-Wallace test. FO; fish oil, KO; Krill oil.