{"id":{"repo_id":"uiuc","oai_identifier":"oai:www.ideals.illinois.edu:2142/77446"},"canonical_url":"https://search.dev.ndltd.org/etd/uiuc/oai:www.ideals.illinois.edu:2142/77446","repository":{"repo_id":"uiuc","name":"University of Illinois - Urbana-Champaign","base_url":"https://www.ideals.illinois.edu/oai-pmh"},"display":{"title":"Modulation of Arachidonic Acid Metabolism in Rat Peritoneal Macrophages Through Nutritional Means","abstract":"Embargo set by: Seth Robbins for item 78657 Lift date: Forever Reason: Restricted to the U of I community idenfinitely during batch ingest of legacy ETDs","abstract_html":"Embargo set by: Seth Robbins for item 78657 Lift date: Forever Reason: Restricted to the U of I community idenfinitely during batch ingest of legacy ETDs","abstract_has_math":false,"creators":["Magrum, Linda Joyce"],"institution":"University of Illinois at Urbana-Champaign","degree_name":"Ph.D.","degree_level":"Dissertation","degree_discipline":"Food Science","degree_department":null,"school":null,"contributors":[],"advisors":[],"committee_chairs":[],"committee_members":[],"year":2015,"date_issued":"2015-05-13T15:44:18Z","date_published":"2015-05-13T15:44:18Z","updated_at":"2026-07-22T22:26:10Z","subjects":["Health Sciences, Nutrition"],"languages":["eng"],"rights":[],"rights_urls":[],"identifier_entries":[{"key":"dc:identifier","label":"Identifier","values":["(UMI)AAI8409992"],"render_values":[{"text":"(UMI)AAI8409992","href":null,"code":true}]}]},"links":{"outbound_url":"http://hdl.handle.net/2142/77446","outbound_label":"Handle","outbound_source":"dc:identifier"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:creator","label":"Author","values":["Magrum, Linda Joyce"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date","label":"Dc Date","values":["2015-05-13T15:44:18Z","10000-01-01","1983"]},{"key":"dc:type","label":"Dc Type","values":["text"]},{"key":"thesis:degree_discipline","label":"Discipline","values":["Food Science"]},{"key":"thesis:degree_level","label":"Degree Level","values":["Dissertation"]},{"key":"thesis:degree_name","label":"Degree Name","values":["Ph.D."]},{"key":"thesis:institution_name","label":"Thesis Institution Name","values":["University of Illinois at Urbana-Champaign"]}]},{"id":"subjects_keywords","label":"Subjects and Keywords","entries":[{"key":"dc:subject","label":"Dc Subject","values":["Health Sciences, Nutrition"]}]},{"id":"language_rights","label":"Language and Rights","entries":[{"key":"dc:language","label":"Dc Language","values":["eng"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier","label":"Identifier","values":["http://hdl.handle.net/2142/77446","(UMI)AAI8409992"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description","label":"Description","values":["Embargo set by: Seth Robbins for item 78657 Lift date: Forever Reason: Restricted to the U of I community idenfinitely during batch ingest of legacy ETDs","Restricted to the U of I community idenfinitely during batch ingest of legacy ETDs","U of I Only","132 p.","Prostaglandins, synthesized from arachidonic acid (20:4(omega)6) in high amounts by the macrophage, are known to regulate a number of activities important to the immune response. In view of the findings that (alpha)-linolenic acid (18:3(omega)3) inhibits the conversion of linoleic acid (18:2(omega)6) to 20:4(omega)6 and that 18:3(omega)3 and both 20:5(omega)3 and 22:6(omega)3, its elongated, desaturated products, inhibit the conversion of 20:4(omega)6 into prostaglandins (PGs), a study of the effect of nutritionally provided (omega)3 fatty acids on the fatty acid composition, PG synthesis, and function of the macrophage was undertaken.","Male Sprague-Dawley weanling rats were fed purified diets containing 10% either corn oil or linseed oil, providing a low (1/32) or high (3.5/1) ratio of 18:3(omega)3 to 18:2(omega)6, respectively. Phospholipid fatty analysis of macrophages from animals fed the diets showed an appreciable increase in the percentage of (omega)3 fatty acids and a decrease in the (omega)6 fatty acids in macrophages from rats fed linseed oil. These changes were associated with a significant decrease in PG synthesis and shown not to involve increased PG degradation.","These results were comparable to those found in macrophages cultured with 20:4(omega)6 or 20:5(omega)3. Differences in phospholipid content of 20:4(omega)6 in macrophages altered in vitro were more striking than those in macrophages altered in vivo; however, in both cases, choline phosphoglyceride exhibited the greatest disparity in 20:4(omega)6 content between the two nutritional treatments. Macrophages altered in vitro exhibited marked differences in their ability to synthesize PGE. Those cultured with 20:5(omega)3 synthesized approximately one-tenth the amount synthesized by macrophages cultured with 20:4(omega)6. Culturing with 20:4(omega)6 or 20:5(omega)3 also overcame dietarily induced changes in PG synthesis.","Activities of the macrophage reported to be influenced by PGs were examined. Phagocytosis was not altered by the increase in dietary 18:3(omega)3. In agreement with previous reports, arginase activity was greater in macrophages showing greater PG synthesis. The synthesis of H(,2)O(,2) as measured by chemiluminescence was greater in macrophages cultured with 20:5(omega)3 than with 20:4(omega)6; however, since indomethacin, an inhibitor of PG synthesis, did not increase chemiluminescence in the 20:4(omega)6-cultured cells, it was concluded this effect was not mediated by PGs.","Made available in DSpace on 2015-05-13T15:44:18Z (GMT). No. of bitstreams: 2 license.txt: 4848 bytes, checksum: 96035ab3f5e1c23cc7138a224ce498bd (MD5) 8409992.PDF: 4846765 bytes, checksum: d63576cd8888d4742af9156cca271268 (MD5) Previous issue date: 1983","Thesis (Ph.D.)--University of Illinois at Urbana-Champaign, 1983."]},{"key":"dc:title","label":"Title","values":["Modulation of Arachidonic Acid Metabolism in Rat Peritoneal Macrophages Through Nutritional Means"]}]}],"canonical_facts":{"dc:creator":["Magrum, Linda Joyce"],"dc:date":["2015-05-13T15:44:18Z","10000-01-01","1983"],"dc:description":["Embargo set by: Seth Robbins for item 78657 Lift date: Forever Reason: Restricted to the U of I community idenfinitely during batch ingest of legacy ETDs","Restricted to the U of I community idenfinitely during batch ingest of legacy ETDs","U of I Only","132 p.","Prostaglandins, synthesized from arachidonic acid (20:4(omega)6) in high amounts by the macrophage, are known to regulate a number of activities important to the immune response. In view of the findings that (alpha)-linolenic acid (18:3(omega)3) inhibits the conversion of linoleic acid (18:2(omega)6) to 20:4(omega)6 and that 18:3(omega)3 and both 20:5(omega)3 and 22:6(omega)3, its elongated, desaturated products, inhibit the conversion of 20:4(omega)6 into prostaglandins (PGs), a study of the effect of nutritionally provided (omega)3 fatty acids on the fatty acid composition, PG synthesis, and function of the macrophage was undertaken.","Male Sprague-Dawley weanling rats were fed purified diets containing 10% either corn oil or linseed oil, providing a low (1/32) or high (3.5/1) ratio of 18:3(omega)3 to 18:2(omega)6, respectively. Phospholipid fatty analysis of macrophages from animals fed the diets showed an appreciable increase in the percentage of (omega)3 fatty acids and a decrease in the (omega)6 fatty acids in macrophages from rats fed linseed oil. These changes were associated with a significant decrease in PG synthesis and shown not to involve increased PG degradation.","These results were comparable to those found in macrophages cultured with 20:4(omega)6 or 20:5(omega)3. Differences in phospholipid content of 20:4(omega)6 in macrophages altered in vitro were more striking than those in macrophages altered in vivo; however, in both cases, choline phosphoglyceride exhibited the greatest disparity in 20:4(omega)6 content between the two nutritional treatments. Macrophages altered in vitro exhibited marked differences in their ability to synthesize PGE. Those cultured with 20:5(omega)3 synthesized approximately one-tenth the amount synthesized by macrophages cultured with 20:4(omega)6. Culturing with 20:4(omega)6 or 20:5(omega)3 also overcame dietarily induced changes in PG synthesis.","Activities of the macrophage reported to be influenced by PGs were examined. Phagocytosis was not altered by the increase in dietary 18:3(omega)3. In agreement with previous reports, arginase activity was greater in macrophages showing greater PG synthesis. The synthesis of H(,2)O(,2) as measured by chemiluminescence was greater in macrophages cultured with 20:5(omega)3 than with 20:4(omega)6; however, since indomethacin, an inhibitor of PG synthesis, did not increase chemiluminescence in the 20:4(omega)6-cultured cells, it was concluded this effect was not mediated by PGs.","Made available in DSpace on 2015-05-13T15:44:18Z (GMT). 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