Liver fatty acid and element changes after partial hepatectomy in mice fed olive oil- and corn oil-enriched diets

The purpose of this study was to explore the effect of dietary fats on the hepatic fatty acid profile of mice liver after partial hepatectomy and to observe a correlation with changes in element content. Male Balb/C mice were divided into three groups: the control animals fed a standard diet (FSD), the FOO group fed a diet enriched with 5% olive oil, and the FCO group fed a diet enriched with 5% corn oil. Hepatic fatty acid and element content were analyzed within each group in intact animals and on d 1, 2, and 7 after partial hepatectomy. During the regenerative process, proportions of 18:1n-9 and 18:3n-6 substantially increased in the FSD diet, correlating with the Zn level. On the other hand, 20:4n-6 and 22:6n-3 decreased on d 1 and 2. Consequently, a significant increase in the n-6 : n-3 ratio was found in these animals. In the FOO diet, a decreased polyunsaturated fatty acid/monounsaturated fatty acid (PUFA/MUFA) ratio was related to a significant decrease in PUFA content, mainly the result of decreased 20:3n-6 and 20:4n-6. The proportion of 1.8:1n-9 was highly increased when compared with other diets and remained high during the regeneration. Furthermore, the n-6 : n-3 ratio was increased on d 2 and 7. Zn increased on d 1. and 2, and Fe increased on d 2. Feeding with corn oil generally induced an increase in the PUFA n-6 series, compared with other diets. The PUFA n-3 series decreased and the 18:1n-9 increased on d 1, compared to intact animals. Consequently, the n-6:n-3 ratio was elevated during the regeneration. Zn increased on d 1 and 2, whereas Fe remained unchanged until d 7, when it decreased. Decreased 20:4n-6 on d 1 and 2, as well as Cu on d 7, and increased Zn in the first 2 d were common to all three diets. These findings suggest that some significant signals transmitted during the regenerative process have induced alterations in the fatty acid composition and changes in the liver element content, which can be modified by the diet.