Heart fatty acid unsaturation and lipid peroxidation, and aging rate, are lower in the canary and the parakeet than in the mouse

  • R. Pamplona
  • , M. Portero-Otín
  • , D. Riba
  • , F. Ledo
  • , R. Gredilla
  • , A. Herrero
  • , G. Barja*
  • *Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

75 Citations (Scopus)

Abstract

Despite their high metabolic rates, birds have a much higher maximum longevity (MLSP) than mammals of similar body size, and thus represent ideal models for identifying longevity characteristics not linked to low metabolic rates. This study shows that the fatty acid double bond content of both canary (MLSP=24 years) and parakeet (MLSP=21 years) hearts is intrinsically lower than in mouse (MLSP=3.5 years) heart. This is caused by a redistribution between types of unsaturated fatty acids, mainly due to a lower content of the most highly unsaturated docosahexaenoic acid (22:6n-3) in the two birds in relation to the mammal. The lower double bond content leads to a lower sensitivity to lipid peroxidation, and to a lower level of in vivo lipid peroxidation in the heart of parakeets and canaries than in that of mice. Similar results have been previously found comparing liver mitochondria of rats and pigeons and tissues of different mammalian species. All these results taken together suggest that a low degree of fatty acid unsaturation is a general characteristic of longevous homeothermic vertebrate animals, both when they have low metabolic rates (mammals of large body size) or high metabolic rates (the studied birds); this constitutive trait protects their tissues and organelles against free radical mediated lipid peroxidation, and can contribute to their slow aging rate.

Original languageEnglish
Pages (from-to)44-49
Number of pages6
JournalAging clinical and experimental research
Volume11
Issue number1
DOIs
Publication statusPublished - Feb 1999
Externally publishedYes

Keywords

  • Aging
  • Birds
  • Fatty acids
  • Lipid peroxidation
  • Longevity
  • Unsaturation

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