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Table 8 Fatty acid composition of the TAG 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

2567 (1678–12724)

9625 (5443–13484)

3741 (1279–7260)

0.036

C10:0

1.9 (1.3–7.3)

8.0 (4.9–11.0)a*

3.1 (1.4–8.1)

0.019

C12:0

7.9 (2.0–59.8)

37.2 (28.2–43.0)a*

14.0 (7.2–26.3)

0.016

C14:0

41.3 (27.3–240)

161.1 (122–270)

82.6 (21.9–167)

0.063

C16:0

2067 (1367–11132)

8642 (4733–12151)a*

3196 (1041–6389)

0.029

C18:0

294 (182–823)

610 (360–815)

251 (136–372)b*

0.026

C20:0

89.3 (32.1–166)

115.0 (60.7–132)

58.7 (31.3–97.0)

0.158

C22:0

17.8 (5.9–30.6)

18.5 (11.8–21.1)

13.0 (7.2–21.6)

0.567

C24:0

3.9 (1.5–5.6)

6.9 (4.4–8.0)c**

3.0 (1.7–3.7)

0.006

MUFA

3659 (2367–19647)

12583 (5295–18215)

4388 (1458–11092)

0.095

C16:1n–9

69.8 (42.6–487)

264.0 (116–442)

94.3 (24.5–303)

0.145

C16:1n–7

113 (77–1190)

771 (475–1202)

360 (48.4–1058)

0.075

C18:1n–9

3088 (2016–16228)

10246 (4347–15384)

3595 (1252–8971)

0.095

C18:1n–7

171 (108–1160)

540 (221–694)

200 (72.3–459)

0.148

C20:1n–9

135 (64.9–362)

181 (75.9–319)

68.9 (31.2–158)

0.080

C20:1n–7

26.7 (12.8–98.0)

49.3 (20.2–72.4)

20.3 (8.3–44.4)

0.116

C22:1n–9

26.9 (12.2–48.6)

24.1 (12.6–40.6)

17.2 (7.2–29.6)

0.160

C22:1n–7

5.7 (2.3–12.5)

6.7 (3.7–8.9)

5.3 (2.1–9.2)

0.621

C24:1n–9

2.8 (1.3–3.2)

3.6 (2.5–5.3)c*

2.0 (1.1–2.2)

0.020

ω–6 PUFA

1751 (1290–7085)

2611 (1684–3193)

1851 (822–2969)

0.507

C18:2n–6

1418 (1029–5911)

2262 (1442–2781)

1677 (744–2724)

0.516

C18:3n–6

35.7 (28.5–105)

29.2 (16.2–40.0)

24.2 (10.5–36.7)

0.053

C20:3n–6

77.2 (42.0–222)

61.0 (32.9–83.2)

30.0 (15.0–51.9)b**

0.006

C20:4n–6

121 (99.2–542)

133 (111–165)c*

60.9 (28.4–88.5)b**

0.002

C22:4n–6

37.7 (27.4–137)

39.7 (24.8–48.3)c*

13.6 (7.8–19.0)b**

0.002

C22:5n–6

23.8 (15.6–56.4)

47.1 (35.4–56.3)c***

11.8 (6.2–17.0)b*

0.026

ω–3 PUFA

278 (210–1393)

6355 (4656–7148)a***

2192 (831–3543)

0.000

C18:3n–3

55.9 (34.6–291)

190 (129–197)

146 (41.2–265)

0.135

C20:5n–3

11.9 (9.8–113)

1329 (1170–2156)a***

594 (143–1048)b*

0.000

C22:6n–3

158 (127–688)

3097 (2200–3535)a***

1004 (496–1542)

0.000

C22:5n–3

41.0 (25.9–217)

1275 (814–1486)a***

330 (117–463)

0.001

ω–3/ω–6 PUFA

0.2 (0.2–0.2)

2.6 (2.0–2.8)a***

1.2 (0.9–1.5)b*

0.000

Total FA

8274 (5559–40955)

30744 (17101–41288)a*

12380 (4398–24899)

0.029

  1. Quantitative fatty acid analysis of the most abundant fatty acids in the TAG 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 (=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.