The effect of a high-fat diet on the fatty acid composition in the hearts of mice

Alicja Pakiet , Agnieszka Jakubiak , Paulina Mierzejewska , Agata Zwara , Ivan Liakh , Tomasz Śledziński , Adriana Mika


The Western diet can lead to alterations in cardiac function and increase cardiovascular risk, which can be reproduced in animal models by implementing a high-fat diet (HFD). However, the mechanism of these alterations is not fully understood and may be dependent on alterations in heart lipid composition. The aim of this study was to evaluate the effect of an HFD on the fatty acid (FA) composition of total lipids, as well as of various lipid fractions in the heart, and on heart function. C57BL/6 mice were fed an HFD or standard laboratory diet. The FA composition of chow, serum, heart and skeletal muscle tissues was measured by gas chromatography–mass spectrometry. Cardiac function was evaluated by ultrasonography. Our results showed an unexpected increase in polyunsaturated FAs (PUFAs) and a significant decrease in monounsaturated FAs (MUFAs) in the heart tissue of mice fed the HFD. For comparison, no such effects were observed in skeletal muscle or serum samples. Furthermore, we found that the largest increase in PUFAs was in the sphingolipid fraction, whereas the largest decrease in MUFAs was in the phospholipid and sphingomyelin fractions. The hearts of mice fed an HFD had an increased content of triacylglycerols. Moreover, the HFD treatment altered aortic flow pattern. We did not find significant changes in heart mass or oxidative stress markers between mice fed the HFD and standard diet. The above results suggest that alterations in FA composition in the heart may contribute to deterioration of heart function. A possible mechanism of this phenomenon is the alteration of sphingolipids and phospholipids in the fatty acid profile, which may change the physical properties of these lipids. Since phospho- and sphingolipids are the major components of cell membranes, alterations in their structures in heart cells can result in changes in cell membrane properties.
Author Alicja Pakiet (FCh/DEA/LChER)
Alicja Pakiet,,
- Laboratory of Chemical Environmental Risks
, Agnieszka Jakubiak
Agnieszka Jakubiak,,
, Paulina Mierzejewska
Paulina Mierzejewska,,
, Agata Zwara (FCh/DEA)
Agata Zwara,,
- Department of Environmental Analytics
, Ivan Liakh
Ivan Liakh,,
, Tomasz Śledziński
Tomasz Śledziński,,
, Adriana Mika (FCh/DEA/LChER)
Adriana Mika,,
- Laboratory of Chemical Environmental Risks
Journal seriesNutrients, ISSN 2072-6643, (N/A 140 pkt)
Issue year2020
Publication size in sheets0.95
Article number824
Keywords in Polishserce, dieta wysoko-tłuszczowa, kwasy tłuszczowe, błona komórkowa, sfingolipidy, fosfolipidy, wielonienasycone kwasy tłuszczowe
Keywords in Englishheart, high-fat diet, fatty acids, cell membrane, sphingolipids, phospholipids, polyunsaturated fatty acids
ASJC Classification1106 Food Science
Languageen angielski
LicenseRepository; published final; Uznanie Autorstwa (CC-BY); with publication
Pakiet_Alicja_The_effect_2020.pdf Pakiet_Alicja_The_effect_2020.pdf 1,05 MB
Score (nominal)140
Score sourcejournalList
ScoreMinisterial score = 140.0, 30-04-2020, ArticleFromJournal
Publication indicators Scopus SNIP (Source Normalised Impact per Paper): 2016 = 1.392; WoS Impact Factor: 2018 = 4.171 (2) - 2018=4.813 (5)
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