标题：Effects of Sesamin and Curcumin on Δ5-Desaturation and Chain Elongation of Polyunsaturated Fatty Acid Metabolism in Primary Cultured Rat Hepatocytes
期刊名称：Journal of Nutritional Science and Vitaminology
印刷版ISSN：0301-4800
电子版ISSN：1881-7742
出版年度：1992
卷号：38
期号：4
页码：353-363
DOI：10.3177/jnsv.38.353
出版社：Center for Academic Publications Japan
摘要：Effects of sesamin and curcumin on Δ 5-desaturation and chain elongation of polyunsaturated fatty acid (PUFA) were studied in rat primary cultured hepatocytes. When sesamin was added to culture medium containing 20:4 ( n -3), rat hepatocytes after 24 h of incubation produced 20:5 ( n -3) from 20:4 ( n -3), whereas when incubated with 20:3 ( n -6), the metabolite by Δ 5-desaturation did not accumulate, and consequently, the ratio of 20:3 ( n -6)20:4 ( n -6) increased with the amount of sesamin added. Curcumin was more effective than sesamin in this respect. Both sesamin and curcumin interfered with chain elongation of PUFAs. An addition of 18:3 ( n -6) or 18:4 ( n -3) increased the cellular concentrations of 20:3 ( n -6) or 20:4 ( n -3), respectively, but the simultaneous addition of sesamin or curcumin inhibited the chain elonga-tion of C18 acids (the fatty acids with 18 carbons) into corresponding C20 and C18 acids. Similarly, the elongation from C20 of n -3 and n -6 families to C22 was also inhibited with sesamin and curcumin. These results suggested that: 1) sesamin and curcumin inhibited Δ 5-desaturation of n -6 fatty acid, but not n -3 fatty acid in rat hepatocytes; 2) curcumin was more effective than sesamin; 3) chain elongation was also inhibited by sesamin and curcumin.
