scholarly journals Effect of Omega-3 Fatty Acid on STAMP2 Expression in the Heart and Kidney of 5/6 Nephrectomy Rat Model

Marine Drugs ◽  
2018 ◽  
Vol 16 (11) ◽  
pp. 398 ◽  
Author(s):  
Hye Lee ◽  
Su Lee ◽  
Mi Lee ◽  
Young Son ◽  
Seong Kim ◽  
...  
Keyword(s):  
Metabolic Disease ◽  
Fatty Acid ◽  
Metabolic Disorders ◽  
Transmembrane Protein ◽  
Omega 3 ◽  
Sprague Dawley ◽  
Sham Control ◽  
Omega 3 Fatty Acid ◽  
Lipid Disorders ◽  
Sprague Dawley Rats

Six transmembrane protein of prostate 2 (STAMP2) is a critical modulator of inflammation and metabolism in adipose tissue. There are no data on the expression of STAMP2 in chronic kidney disease, which is an inflammatory disease related to metabolic disorders. This study aimed to investigate STAMP2 expression in the kidney and heart in 5/6 nephrectomy (Nx) rats, and the effect of omega-3 fatty acid (FA) on STAMP2 expression. Male Sprague Dawley rats were divided into three groups: sham control (0.9% saline), 5/6 Nx (0.9% saline), and 5/6 Nx treated with omega-3 FA (300 mg per kg per day by gastric gavage). The expression of STAMP2 in the kidney and heart were examined by western blotting. Serum creatinine levels were higher in 5/6 Nx rats than in controls. Compared with sham controls, the expression of IκB, NF-κB, NOX4, SREBP-1, and LXR were upregulated and STAMP2 and phosphorylated-AMPK expression were downregulated in the kidney and heart of 5/6 Nx rats. Omega-3 FA supplementation prevented these changes in biomarkers related to inflammation and metabolic lipid disorders. Omega 3-FA supplementation induced the upregulation of STAMP2 protein in 5/6 Nx rats, which was associated with an attenuation of inflammation- and metabolic disease-related markers.

Protective effects of dietary omega-3 fatty acid supplementation on organophosphate poisoning

2017 ◽  
Vol 34 (2) ◽  
pp. 69-82 ◽  
Author(s):  
Bahattin Avci ◽  
S. Sirri Bilge ◽  
Gokhan Arslan ◽  
Omer Alici ◽  
Ozge Darakci ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Olive Oil ◽  
The Body ◽  
Control Group ◽  
Organophosphate Poisoning ◽  
Protective Effects ◽  
Omega 3 ◽  
Sprague Dawley ◽  
Omega 3 Fatty Acid ◽  
Locomotor Activities

In this study, we aimed to study the possible preventive effect of docosahexaenoic acid (DHA), a dietary omega-3 fatty acid, on toxicity caused by chlorpyrifos (CPF). Six groups of Sprague Dawley rats (200–250 g) consisting of equal numbers of males and females (n = 8) were assigned to study. The rats were orally given for 5 days. The control group was administered pure olive oil, which was the vehicle for CPF. The CPF challenge groups were administered oral physiological saline, pure olive oil, or DHA (50, 100 and 400 mg/kg dosages) for 5 days. The animals were weighed on the sixth day and then administered CPF (279 mg/kg, subcutaneously). The rats were weighed again 24 h following CPF administration. The body temperatures and locomotor activities of the rats were also measured. Blood samples, brain and liver tissues were collected for biochemical, histopathological and immunohistochemical examinations. A comparison with the control group demonstrated that CPF administration increased malondialdehyde (MDA) levels in blood, brain and liver, while it reduced catalase (CAT), superoxide dismutase (SOD) and glutathione peroxidase (GPx) concentrations ( p < 0.05–0.001). Advanced oxidation protein products (AOPPs) increased only in the brain ( p < 0.001). DHA reduced these changes in MDA and AOPP values ( p < 0.05–0.001), while it increased CAT, SOD and GPx concentrations ( p < 0.05–0.001). Similarly, DHA prevented the decreases in body weight, body temperature and locomotor activities caused by CPF at 100 mg/kg and 400 mg/kg dosages ( p < 0.05–0.001). Similar to the physiological and biochemical changes, the histopathological damage scores, which increased with CPF ( p < 0.05–0.01), decreased at all three dosages of DHA ( p < 0.05–0.01). Our findings suggest that DHA, by supporting the antioxidant mechanism, reduces toxicity caused by CPF.

scholarly journals Combined Treatment with Omega-3 Fatty Acid and Cholecalciferol Increases 1,25-Dihydroxyvitamin D Levels by Modulating Dysregulation of Vitamin D Metabolism in 5/6 Nephrectomy Rats

Nutrients ◽  
2019 ◽  
Vol 11 (12) ◽  
pp. 2903
Author(s):  
Su Mi Lee ◽  
Mi Hwa Lee ◽  
Young Ki Son ◽  
Seong Eun Kim ◽  
Won Suk An
Keyword(s):  
Vitamin D ◽  
Fatty Acid ◽  
Combined Treatment ◽  
Omega 3 ◽  
Sprague Dawley ◽  
Vitamin D Metabolism ◽  
Omega 3 Fatty Acid ◽  
Hydroxyvitamin D ◽  
Dihydroxyvitamin D ◽  
1,25 Dihydroxyvitamin D

The protein 1α-hydroxylase (CYP27B1) was expressed in liver and omega-3 fatty acid (FA) elevated 1,25-dihydroxyvitamin D [1,25(OH)2D] levels in dialysis patients. The aim of this study was to determine whether omega-3 FA and cholecalciferol have effects on vitamin D metabolism related to CYP27B1 and 24-hydroxylase (CYP24) activities in the kidney and liver of 5/6 nephrectomy (Nx) rats. Male Sprague–Dawley rats were divided into the following groups: sham control, 5/6 Nx, 5/6 Nx treated with cholecalciferol, 5/6 Nx treated with omega-3 FA, and 5/6 Nx treated with cholecalciferol/omega-3 FA. CYP27B1 and CYP24 expression were measured in the liver and kidney. Further, 1,25(OH)2D and 25-hydroxyvitamin D [25(OH)D] levels were measured in serum. Among Nx groups, 1,25(OH)2D and 25(OH)D levels were lowest in the 5/6 Nx group. CYP24 expression was increased in the kidney of the 5/6 Nx rat model, which was found to be reversed by omega-3 FA or cholecalciferol/omega-3 FA supplementation. Decreased CYP27B1 expression was observed in the liver of the 5/6 Nx rats and its expression was recovered by supplementation with cholecalciferol/omega-3 FA. In conclusion, omega-3 FA and cholecalciferol may synergistically increase 1,25(OH)2D levels by inhibiting CYP24 expression in the kidney and liver and activating CYP27B1 expression in the liver of 5/6 Nx rats.

A high omega-3 fatty acid diet rapidly changes the lipid composition of cardiac tissue and results in cardioprotection

2018 ◽  
Vol 96 (9) ◽  
pp. 916-921 ◽  
Author(s):  
Mélissa Desnoyers ◽  
Kim Gilbert ◽  
Ness Madingou ◽  
Marc-André Gagné ◽  
Caroline Daneault ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Docosahexaenoic Acid ◽  
Infarct Size ◽  
Lipid Composition ◽  
Cardiac Tissue ◽  
Docosapentaenoic Acid ◽  
The Other ◽  
Omega 3 ◽  
Sprague Dawley ◽  
Omega 3 Fatty Acid

The present study was designed to ascertain the effects of 3 diets with different omega-3/6 fatty acid ratios on infarct size and the modifications that these diets induce in the lipid composition of cardiac tissue. Sprague-Dawley rats were fed omega-3/6 fatty acid diets with 1:1, 1:5, or 1:20 ratios for at least 10 days, followed by occlusion of the left anterior descending artery for 40 min and 24 h of reperfusion. Infarct size was significantly smaller in the 1:1 group than in the other groups. Significantly higher concentrations of the omega-3 fatty acids eicosapentaenoic acid, docosapentaenoic acid, and docosahexaenoic acid were found in the 1:1 group than in the other groups. Omega-6 polyunsaturated fatty acid levels were similar between groups, although they were higher in the 1:5 and 1:20 groups than in the 1:1 group. Margaric acid concentrations were higher in the 1:1 group than in the other groups. Docosahexaenoic acid levels in cardiac tissue and infarct size were significantly correlated with no other significant links being apparent. The present study indicated that a 1:1 omega-3/6 fatty acid ratio protected against ischemia and was associated with increased omega-3 fatty acid composition of cardiac tissue.

A Consumer’s Guide to Eggs

EDIS ◽  
2013 ◽  
Vol 2013 (11) ◽  
Author(s):  
Jeanine Beatty ◽  
Karla Shelnutt ◽  
Gail P. A. Kauwell
Keyword(s):  
United States ◽  
Fatty Acid ◽  
New World ◽  
The United States ◽  
Omega 3 ◽  
Bottom Line ◽  
Christopher Columbus ◽  
Food Stores ◽  
Omega 3 Fatty Acid ◽  
Chicken Eggs

People have been eating eggs for centuries. Records as far back as 1400 BC show that the Chinese and Egyptians raised birds for their eggs. The first domesticated birds to reach the Americas arrived in 1493 on Christopher Columbus' second voyage to the New World. Most food stores in the United States offer many varieties of chicken eggs to choose from — white, brown, organic, cage free, vegetarian, omega-3 fatty acid enriched, and more. The bottom line is that buying eggs is not as simple as it used to be because more choices exist today. This 4-page fact sheet will help you understand the choices you have as a consumer, so you can determine which variety of egg suits you and your family best. Written by Jeanine Beatty, Karla Shelnutt, and Gail Kauwell, and published by the UF Department of Family Youth and Community Sciences, November 2013. http://edis.ifas.ufl.edu/fy1357

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