scholarly journals Essential omega-3 fatty acids tune microglial phagocytosis of synaptic elements in the mouse developing brain

2020 ◽  
Vol 11 (1) ◽  
Author(s):  
C. Madore ◽  
Q. Leyrolle ◽  
L. Morel ◽  
M. Rossitto ◽  
A. D. Greenhalgh ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Dietary Habits ◽  
Neuronal Morphology ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Pufa Intake ◽  
Microglial Phagocytosis ◽  
Functional Maturation ◽  
The Central Nervous System ◽  
Synaptic Pruning

AbstractOmega-3 fatty acids (n-3 PUFAs) are essential for the functional maturation of the brain. Westernization of dietary habits in both developed and developing countries is accompanied by a progressive reduction in dietary intake of n-3 PUFAs. Low maternal intake of n-3 PUFAs has been linked to neurodevelopmental diseases in Humans. However, the n-3 PUFAs deficiency-mediated mechanisms affecting the development of the central nervous system are poorly understood. Active microglial engulfment of synapses regulates brain development. Impaired synaptic pruning is associated with several neurodevelopmental disorders. Here, we identify a molecular mechanism for detrimental effects of low maternal n-3 PUFA intake on hippocampal development in mice. Our results show that maternal dietary n-3 PUFA deficiency increases microglia-mediated phagocytosis of synaptic elements in the rodent developing hippocampus, partly through the activation of 12/15-lipoxygenase (LOX)/12-HETE signaling, altering neuronal morphology and affecting cognitive performance of the offspring. These findings provide a mechanistic insight into neurodevelopmental defects caused by maternal n-3 PUFAs dietary deficiency.

scholarly journals Essential omega-3 fatty acids tune microglial phagocytosis of synaptic elements in the developing brain

2019 ◽  
Author(s):  
C. Madore ◽  
Q. Leyrolle ◽  
L. Morel ◽  
J.C. Delpech ◽  
A.D. Greenhalgh ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Neurodevelopmental Disorders ◽  
Maternal Nutrition ◽  
Dietary Habits ◽  
Neuronal Morphology ◽  
Developing Brain ◽  
Normal Brain ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Microglial Phagocytosis

SUMMARYOmega-3 fatty acids (n-3 polyunsaturated fatty acids; n-3 PUFAs) are essential for the functional maturation of the brain. Westernization of dietary habits in both developed and developing countries is accompanied by a progressive reduction in dietary intake of n-3 PUFAs. Low maternal intake of n-3 PUFAs has been linked to neurodevelopmental diseases in epidemiological studies, but the mechanisms by which a n-3 PUFA dietary imbalance affects CNS development are poorly understood. Active microglial engulfment of synaptic elements is an important process for normal brain development and altered synapse refinement is a hallmark of several neurodevelopmental disorders. Here, we identify a molecular mechanism for detrimental effects of low maternal n-3 PUFA intake on hippocampal development. Our results show that maternal dietary n-3 PUFA deficiency increases microglial phagocytosis of synaptic elements in the developing hippocampus, through the activation of 12/15- lipoxygenase (LOX)/12-HETE signaling, which alters neuronal morphology and affects cognition in the postnatal offspring. While women of child bearing age are at higher risk of dietary n-3 PUFA deficiency, these findings provide new insights into the mechanisms linking maternal nutrition to neurodevelopmental disorders.One Sentence SummaryLow maternal omega-3 fatty acids intake impairs microglia-mediated synaptic refinement via 12-HETE pathway in the developing brain.

scholarly journals Bioaccessibility and Oxidative Stability of Omega-3 Fatty Acids in Supplements, Sardines and Enriched Eggs Studied Using a Static In Vitro Gastrointestinal Model

Molecules ◽  
2022 ◽  
Vol 27 (2) ◽  
pp. 415
Author(s):  
Stylianos Floros ◽  
Alexandros Toskas ◽  
Evagelia Pasidi ◽  
Patroklos Vareltzis
Keyword(s):  
Fatty Acids ◽  
Bioactive Compounds ◽  
Dietary Habits ◽  
Healthy Lifestyle ◽  
Saturated Fatty Acids ◽  
Oxidation Products ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Simulated Digestion

Modern dietary habits have created the need for the design and production of functional foods enriched in bioactive compounds for a healthy lifestyle. However, the fate of many of these bioactive compounds in the human gastrointestinal (GI) tract has not been thoroughly investigated. Thus, in the present study, the bioaccessibility of omega-3 fatty acids was examined. To that end, different foods and supplements underwent simulated digestion following the INFOGEST protocol. The selected samples were foods rich in omega-3 fatty acids both in free and bound form—i.e., dietary fish oil supplements, heat-treated fish, and eggs enriched with omega-3 fatty acids. The oxidation of polyunsaturated fatty acids (PUFAs) was measured at each stage of the digestion process using peroxide value (PV) and TBARS and by quantifying individual omega-3 fatty acids using a gas chromatograph with flame ionization detector (GC-FID). The final bioaccessibility values of omega-3 fatty acids were determined. Changes in the quantity of mono-saturated fatty acids (MUFAs) and saturated fatty acids (SFAs) were recorded as well. The results indicated a profound oxidation of omega-3 fatty acids, giving rise to both primary and secondary oxidation products. Additionally, stomach conditions seemed to exert the most significant effect on the oxidation of PUFAs during digestion, significantly decreasing their bioaccessibility. The oxidation rate of each fatty acid was found to be strongly correlated with its initial concentration. Finally, the oxidation pattern was found to be different for each matrix and emulsified lipids seemed to be better protected than non-emulsified lipids. It is concluded that digestion has a profound negative effect on omega-3 bioaccessibility and therefore there is a need for improved protective mechanisms.

scholarly journals A Comprehensive Review of Chemistry, Sources and Bioavailability of Omega-3 Fatty Acids

Nutrients ◽  
2018 ◽  
Vol 10 (11) ◽  
pp. 1662 ◽  
Author(s):  
Mateusz Cholewski ◽  
Monika Tomczykowa ◽  
Michał Tomczyk
Keyword(s):  
Fatty Acids ◽  
Eating Habits ◽  
Building Blocks ◽  
Monounsaturated Fatty Acids ◽  
Storage Conditions ◽  
Ethyl Esters ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Routes Of Administration ◽  
The Central Nervous System

Omega-3 fatty acids, one of the key building blocks of cell membranes, have been of particular interest to scientists for many years. However, only a small group of the most important omega-3 polyunsaturated fatty acids are considered. This full-length review presents a broad and relatively complete cross-section of knowledge about omega-3 monounsaturated fatty acids, polyunsaturates, and an outline of their modifications. This is important because all these subgroups undoubtedly play an important role in the function of organisms. Some monounsaturated omega-3s are pheromone precursors in insects. Polyunsaturates with a very long chain are commonly found in the central nervous system and mammalian testes, in sponge organisms, and are also immunomodulating agents. Numerous modifications of omega-3 acids are plant hormones. Their chemical structure, chemical binding (in triacylglycerols, phospholipids, and ethyl esters) and bioavailability have been widely discussed indicating a correlation between the last two. Particular attention is paid to the effective methods of supplementation, and a detailed list of sources of omega-3 acids is presented, with meticulous reference to the generally available food. Both the oral and parenteral routes of administration are taken into account, and the omega-3 transport through the blood-brain barrier is mentioned. Having different eating habits in mind, the interactions between food fatty acids intake are discussed. Omega-3 acids are very susceptible to oxidation, and storage conditions often lead to a dramatic increase in this exposure. Therefore, the effect of oxidation on their bioavailability is briefly outlined.

scholarly journals Dietary Fish, Fish Nutrients, and Immune Function: A Review

2021 ◽  
Vol 7 ◽  
Author(s):  
Carlos O. Mendivil
Keyword(s):  
Fatty Acids ◽  
Intestinal Microbiota ◽  
Fish Consumption ◽  
Dietary Habits ◽  
Feedback Signal ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Inflammatory Conditions ◽  
Lipid Compounds ◽  
And Function

Dietary habits have a major impact on the development and function of the immune system. This impact is mediated both by the intrinsic nutritional and biochemical qualities of the diet, and by its influence on the intestinal microbiota. Fish as a food is rich in compounds with immunoregulatory properties, among them omega-3 fatty acids, melatonin, tryptophan, taurine and polyamines. In addition, regular fish consumption favors the proliferation of beneficial members of the intestinal microbiota, like short-chain fatty acid-producing bacteria. By substituting arachidonic acid in the eicosanoid biosynthesis pathway, long-chain omega-3 fatty acids from fish change the type of prostaglandins, leukotrienes and thromboxanes being produced, resulting in anti-inflammatory properties. Further, they also are substrates for the production of specialized pro-resolving mediators (SPMs) (resolvins, protectins, and maresins), lipid compounds that constitute the physiological feedback signal to stop inflammation and give way to tissue reparation. Evidence from human observational and interventional studies shows that regular fish consumption is associated with reduced incidence of chronic inflammatory conditions like rheumatoid arthritis, and that continuous infusion of fish oil to tube-fed, critically ill patients may improve important outcomes in the ICU. There is also evidence from animal models showing that larger systemic concentrations of omega-3 fatty acids may counter the pathophysiological cascade that leads to psoriasis. The knowledge gained over the last few decades merits future exploration of the potential role of fish and its components in other conditions characterized by deregulated activation of immune cells and a cytokine storm like viral sepsis or COVID-19.

scholarly journals Lower Omega-3 Index Is a Marker of Increased Propensity of Hypertensive Rat Heart to Malignant Arrhythmias

2013 ◽  
pp. S201-S208 ◽  
Author(s):  
B. BAČOVÁ ◽  
P. SEČ ◽  
J. RADOŠINSKÁ ◽  
M. ČERTÍK ◽  
A. VACHULOVÁ ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Rat Heart ◽  
Wistar Rats ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Pufa Intake ◽  
Spontaneously Hypertensive ◽  
Hypertensive Rat ◽  
Total Fatty Acids ◽  
Malignant Arrhythmias

Polyunsaturated omega-3 fatty acids (ω-3 PUFA) are important components of cell membrane affecting its function and their deficiency is deleterious to health. We have previously shown that spontaneously hypertensive rats (SHR) are prone to lifethreatening arrhythmias that are reduced by ω-3 PUFA intake. Purpose of this study was to explore plasma and red blood cells (RBC) profile of ω-3 and ω-6 PUFA as well as to determine ω-3 index, a risk factor for sudden cardiac death, in aged SHR and the effect of ω-3 PUFA intake. Male and female 12-month-old SHR and age-matched Wistar rats fed with ω-3 PUFA (200 mg/kg BW/day/2 month) were compared with untreated rats. Composition of ω-3 PUFA: alfa linolenic acid, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) as well as ω-6 PUFA: linoleic acid and arachidonic acid was analyzed by gas chromatography. Results showed sex- and strain-related differences of basal ω-3 and ω-6 PUFA levels in plasma and RBC as well as in response to ω-3 PUFA intake. Comparing to Wistar rats ω-3 index, expressed as a percentage of EPA+DHA of total fatty acids, was lower in SHR and it increased due to consumption of ω-3 PUFA. Findings support our hypothesis that lower ω-3 index may be also a marker of increased propensity of the hypertensive rat heart to malignant arrhythmias.

scholarly journals Systemic immune-inflammation index (SII) and neutrophil to lymphocyte ratio (NLR) are useful markers for assessing effects of anti-inflammatory diet in patients before coronary artery bypass grafting

2021 ◽  
pp. 327-335
Author(s):  
Patrycja Szymanska ◽  
Marcin Rozalski ◽  
Miroslaw Wilczynski ◽  
Jacek Golanski
Keyword(s):  
Fatty Acids ◽  
Coronary Artery ◽  
Coronary Artery Bypass Grafting ◽  
Inflammatory Markers ◽  
Dietary Habits ◽  
Artery Bypass ◽  
Bypass Grafting ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Anti Inflammatory

Background. One of the risk factors responsible for coronary artery disease (CAD) is an inadequate diet that is frequently deficient in anti-inflammatory components, such as polyphenols and omega-3 fatty acids. The neutrophil to lymphocyte ratio (NLR) and the systemic immune-inflammation index (SII) are inflammatory markers that may reflect a diet’s antiinflammatory potential. Objective. The aim of this study was to evaluate the effects that CAD patients’ nutrition patterns have on NLR and SII. Material and methods. A retrospective study assessed the dietary habits and inflammatory marker levels in patients with advanced CAD before they underwent coronary artery bypass grafting (CABG) (n=101). Patients were divided into subgroups based on their NLR and SII levels. Results. Subgroups with lower NLR and SII levels had consumed significantly more eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) (p=0.02). The group with a lower ratio of omega-6 to omega-3 fatty acids (<4:1) also had lower NLR and SII levels (p=0.007 and p=0.01, respectively). Statistically significant negative correlations were found between EPA and DHA, as well as omega-3 intake, and both NLR and SII values. No statistically significant differences were found between the subgroups with lower and higher NLR and SII values for polyphenol intakes. Conclusions. Inflammatory markers such as NLR and SII may reflect an anti-inflammatory diet consumed by cardiac patients. A simultaneous assessment of dietary habits and inflammatory parameters is beneficial in the possible prevention of adverse cardiovascular incidents after CABG. There is also a need to establish reference values for SII and NLR.

scholarly journals THE ROLE OF OXIDATIVE STRESS IN THE ETIOPATHOGENESIS OF DEPRESSION

2019 ◽  
Vol 17 (1) ◽  
pp. 81-93 ◽  
Author(s):  
D. Komsiiska ◽  
Y. Petkov
Keyword(s):  
Oxidative Stress ◽  
Fatty Acids ◽  
Central Nervous System ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Cytotoxic Effects ◽  
Negative Effect ◽  
The Central Nervous System ◽  
The Brain

In recent years, the role of oxidative stress in the etiopathogenesis of depression has been increasingly discussed. The mechanisms by which stress has a negative effect on the brain are not yet fully understood. Free radicals cause rapid damage to certain cellular macromolecules that may be involved in cytotoxic effects in the central nervous system. The effectiveness of new types of supplementation therapy with antioxidants - vitamins A, E, C, Omega-3 fatty acids, Coenzyme Q10 and Zn are being studied.

Fish oil plus wheat germ oil have no prominent effect on homocysteine levels and nutritional indices in hemodialysis patients

2019 ◽  
pp. 1-7
Author(s):  
Hadeer Zakaria ◽  
Tarek M. Mostafa ◽  
Gamal A. El-Azab ◽  
Nagy AH Sayed-Ahmed
Keyword(s):  
Fatty Acids ◽  
Vitamin E ◽  
Fish Oil ◽  
Wheat Germ ◽  
Hemodialysis Patients ◽  
Nutritional Indices ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Wheat Germ Oil ◽  
Serum Homocysteine

Abstract. Background: Elevated homocysteine levels and malnutrition are frequently detected in hemodialysis patients and are believed to exacerbate cardiovascular comorbidities. Omega-3 fatty acids have been postulated to lower homocysteine levels by up-regulating metabolic enzymes and improving substrate availability for homocysteine degradation. Additionally, it has been suggested that prevention of folate depletion by vitamin E consumption decreases homocysteine levels. However, data on the effect of omega-3 fatty acids and/or vitamin E on homocysteine levels and nutritional status have been inconclusive. Therefore, this study was planned to examine the effect of combined supplementation of fish oil, as a source of omega-3 fatty acids, with wheat germ oil, as a source of vitamin E, on homocysteine and nutritional indices in hemodialysis patients. Methods: This study was a randomized, double-blind, placebo-controlled trial. Forty-six hemodialysis patients were randomly assigned to two equally-sized groups; a supplemented group who received 3000 mg/day of fish oil [1053 mg omega-3 fatty acids] plus 300 mg/day of wheat germ oil [0.765 mg vitamin E], and a matched placebo group who received placebo capsules for 4 months. Serum homocysteine and different nutritional indices were measured before and after the intervention. Results: Twenty patients in each group completed the study. At the end of the study, there were no significant changes in homocysteine levels and in the nutritional indices neither in the supplemented nor in the placebo-control groups (p > 0.05). Conclusions: Fish oil and wheat germ oil combination did not produce significant effects on serum homocysteine levels and nutritional indices of hemodialysis patients.

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