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A targeted lipidomic analysis of renal oxylipins in kidney disease reveals differences in the effects of dietary flax compared to fish oil

Oxylipins are fatty acid metabolites (e.g. eicosanoids from arachidonic acid, AA) generated by cyclooxygenase (COX), lipoxygenase (LO) and cytochrome P450 (cP450) pathways. Since oxylipins have differing biologic effects, a targeted lipidomic analysis of oxylipins was performed using kidneys from normal and PCK rats with renal disease, in which disease was affected by dietary soy, flax and fish oil. Of 76 oxylipins scanned by LC/MS/MS, 59 were quantified. Heat map analyses showed that α‐linolenic acid (ALA) oxylipins were higher only with flax oil feeding, while linoleic acid oxylipins were lower to a similar extent with flax and fish oil compared to soy oil. Docosahexaenoic acid (DHA) oxylipins were higher only with fish oil, but both fish and flax oil resulted in higher eicosapentaenoic acid (EPA) oxylipins, although the effect of fish oil was greater. While AA oxylipins were generally lower with both flax and fish oil compared to soy oil, the effect was greater for fish oil for COX and cP450 products, but similar for LO products. The differential effects of flax compared to fish oil on oxylipins may help explain their differential effects in health and disease.