Comparative effects of docosa‐4,7,10,13,16‐pentaenoic acid and docosa‐4,7,10,13,16,19‐hexaenoic acid on the desaturation of linoleic acid and α‐linolenic acid

Abstract

Abstract Varying concentrations of free docosa‐4,7,10,13,16‐pentaenoic acid or its CoA ester were incubated with a given variable concentration of 1‐ 14 C‐linoleate or 1‐ 14 C‐α‐linolenate as either the free fatty acid or the CoA ester, microsomal enzymes, and the appropriate cofactors for fatty acid desaturation. The results obtained were compared to the effects of docosa‐4,7,10,13,16,19‐hexaenoyl CoA when incubated in a similar manner in the presence of the labeled substrates. Both feedback and crossed inhibition effects were observed; these inhibition effects may play a role in the regulation of polyunsaturated fatty acid biosynthesis.