The effect of reduced maternal protein intake during pregnancy of placental lipid composition in the rat: effect of glycine supplementation of the low protein diet


Burdge, Graham C., Dunn, Rebecca L. and Jackson, Alan A. (2004) The effect of reduced maternal protein intake during pregnancy of placental lipid composition in the rat: effect of glycine supplementation of the low protein diet. Nutrition Research, 24, (11), 909-921. (doi:10.1016/j.nutres.2004.06.007).

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Description/Abstract

The objective of this study was to determine whether consumption of a maternal low-protein (MLP) diet during pregnancy alters placental lipid composition, and whether this was prevented by supplementation of the MLP diet with glycine, that ameliorates some effects of this diet. Rats (n = 5/group) were fed diets containing 18%(w/w) casein (Control), 9%(w/w) casein (MLP), or MLP plus 3%(w/w) glycine (MLP+G) from conception to 20/21 days gestation. Placental total phosphatidylethanolamine (PE) and triacylglycerol (TAG), but not phosphatidylcholine (PC), concentrations were greater in the MLP group. Docosahexaenoic acid concentration was specifically reduced in placental PC, PE, and TAG in the MLP group, which reflected maternal liver and plasma. These changes were not prevented by the MLP+G diet. These data indicate that placental fatty acid composition is determined by the fatty acid content of maternal liver and plasma, and that reduced maternal protein intake changes placental membrane structure.

Item Type: Article
ISSNs: 0271-5317 (print)
Related URLs:
Keywords: placenta, glycine, polyunsaturated fatty acids, docosahexaenoic acid
Subjects: Q Science > QP Physiology
Q Science > QH Natural history > QH301 Biology
H Social Sciences > HA Statistics
Divisions: University Structure - Pre August 2011 > School of Medicine > Developmental Origins of Health and Disease
ePrint ID: 25297
Date Deposited: 10 Apr 2006
Last Modified: 27 Mar 2014 18:14
Contact Email Address: g.c.burdge@soton.ac.uk
URI: http://eprints.soton.ac.uk/id/eprint/25297

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