scholarly journals Polyunsaturated fatty acids modulate prostaglandin synthesis by ovine amnion cells in vitro

Reproduction ◽  
2010 ◽  
Vol 140 (6) ◽  
pp. 943-951 ◽  
Author(s):  
S E Kirkup ◽  
Z Cheng ◽  
M Elmes ◽  
D C Wathes ◽  
D R E Abayasekara
Keyword(s):  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Linolenic Acid ◽  
Stearidonic Acid ◽  
Prostaglandin Synthesis ◽  
Late Gestation ◽  
Prostaglandin E ◽  
Pufa Supplementation ◽  
Pufa Composition

Diets or supplements high in n-3 and n-6 polyunsaturated fatty acids (PUFAs) have been shown to influence the timing of parturition. PUFAs are substrates for prostaglandin (PG) synthesis, and PGs play central roles in parturition. Hence, the effects of altering PUFA composition may be mediated through alterations in the type and relative quantities of PGs synthesised. Therefore, we have investigated the effects of a range of n-3 and n-6 PUFAsin vitroon PG synthesis by amnion cells of late gestation ewes. The n-6 PUFA, arachidonic acid (20:4, n-6), increased synthesis of two-series PGs. Degree of stimulation induced by the n-6 PUFAs was dependent on the position of the PUFA in the PG synthetic pathway, i.e. PG production of the two-series (principally prostaglandin E2:PGE2) increased progressively with longer chain PUFAs. Effects of n-3 PUFAs on output of PGE2were more modest and variable. The two shorter chain n-3 PUFAs, α-linolenic acid (18:3, n-3) and stearidonic acid (18:4, n-3), induced a small but significant increase in PGE2output, while the longest chain n-3 PUFA docosahexaenoic acid (22:6, n-3) inhibited PGE2synthesis. Dihomo-γ-linolenic acid (20:3, n-6), the PUFA substrate for synthesis of one-series PGs, induced an increase in PGE1generation and a decrease in PGE2and PGE3outputs. Hence, we have demonstrated that PUFA supplementation of ovine amnion cellsin vitroaffects the type and quantity of PGs synthesised.

Effects of n-6 polyunsaturated fatty acids on prostaglandin production in ovine fetal chorion cells in vitro in late gestation ewes

Placenta ◽  
2011 ◽  
Vol 32 (10) ◽  
pp. 752-756 ◽  
Author(s):  
Z. Cheng ◽  
M. Elmes ◽  
S. Kirkup ◽  
D.R.E. Abayasekara ◽  
D.C. Wathes
Keyword(s):  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Late Gestation ◽  
Prostaglandin Production ◽  
Ovine Fetal

Relationship between linoleic and α-linolenic acids in cooked meat odour development

2003 ◽  
Vol 2003 ◽  
pp. 204-204
Author(s):  
M.M. Campo ◽  
S.J. Elmore ◽  
G.R. Nute ◽  
J.D. Wood ◽  
D.S. Mottram ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Volatile Compounds ◽  
Chemical Reactions ◽  
Pufa Composition ◽  
Cooked Meat ◽  
Odour Perception

During cooking, chemical reactions within the muscle produce volatile and non-volatile compounds characteristic of meat aroma and taste. Polyunsaturated fatty acids (PUFA) are essential in these reactions (Mottram and Edwards, 1983). In ruminants, differences in intramuscular PUFA composition have been classically associated with high n-3 content in grass fed animals and high n-6 content in concentrate fed animals. We investigated the effect on odour perception of in vitro reactions between linoleic and α-linolenic acids in the presence of cysteine and ribose, when they were present in ratios similar to those found in meat from animals reared on forage- or concentrate-based diets.

scholarly journals Evaluation of Borage (Borago officinalis L.) Genotypes for Nutraceutical Value Based on Leaves Fatty Acids Composition

Foods ◽  
2021 ◽  
Vol 11 (1) ◽  
pp. 16
Author(s):  
Celia Montaner ◽  
Raquel Zufiaurre ◽  
María Movila ◽  
Cristina Mallor
Keyword(s):  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Linolenic Acid ◽  
Germplasm Collection ◽  
Stearidonic Acid ◽  
Human Consumption ◽  
Growth Stages ◽  
Borago Officinalis ◽  
Breeding Lines ◽  
Plant Stage

Borage (Borago officinalis L.) is a traditional vegetable grown and consumed in some Spanish regions. The objective of this study was to determine the variability and evolution of fatty acid composition in a borage germplasm collection formed by wild types, breeding lines, commercial varieties, and landraces. Fatty acids were analysed in petioles, the commonly edible part of the leaves, and the leaf blades, the by-product of the borage industry, in two growth stages: at the optimal harvest period (120 days after sowing) and at the end of the harvest period (150 days after sowing). The results showed that for each of the eight fatty acids identified, there were significant differences among the twelve borage genotypes depending on the developmental plant stage at sampling date and the part of the leaf analysed, the interaction effect also being statistically significant. The main polyunsaturated fatty acids identified were: linoleic acid (18:2 n6, LA), α-linolenic acid (18:3 n3, ALA), γ-linolenic acid (18:3 n6, GLA), and stearidonic acid (SDA, 18:4, n-3), account for approximately 70% of polyunsaturated fatty acids. Blue-flowered genotypes differ from white-flowered genotypes by their high content of ALA and SDA, which can be exploited in borage breeding programs. Petioles from young plants present higher n6 fatty acids, while older plants produce a great amount of n3 fatty acids. Besides, the higher content of ALA in the leaf blades gives them a good dietary potential. All these fatty acids, with multiple health benefits, support the nutraceutical interest of borage leaves (both petioles and leaf blades) for human consumption, animal feeding, medicine, and pharmacy.

scholarly journals The effect of a diet supplemented with the n-6 polyunsaturated fatty acid linoleic acid on prostaglandin production in early- and late-pregnant ewes

2005 ◽  
Vol 184 (1) ◽  
pp. 165-178 ◽  
Author(s):  
Z Cheng ◽  
M Elmes ◽  
S E Kirkup ◽  
E C Chin ◽  
D R E Abayasekara ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Linoleic Acid ◽  
Polyunsaturated Fatty Acids ◽  
Calcium Ionophore ◽  
Late Gestation ◽  
Major Constituent ◽  
Protein Levels ◽  
Pg Release

Polyunsaturated fatty acids derived from the diet are incorporated into cell membranes where they act as precursors for prostaglandin (PG) synthesis. Linoleic acid (LA; 18:2 n-6) is a major constituent of plant oils and its consumption in Westernized populations is increasing. This study investigated the influence of LA on PG production by the uterus and placenta. Pregnant ewes were fed a control or an LA-enriched diet. Oxytocin (OT) was injected on day 45 (early) or day 133 (late) of gestation to measure the release of 13,14-dihydro-15-keto PGF2α (PGFM). Ewes were killed on day 46 or day 138 for collection of uterine intercaruncular endometrium and fetal allantochorion. Basal and stimulated PG release from explant cultures was assessed before and after in vitro treatment with OT, lipopolysaccharide (LPS), dexamethasone (DEX) or calcium ionophore (CaI). Expression of cyclooxygenase (COX)-1 and COX-2 was determined by Western blot in endometrium of late-gestation ewes. Circulating PGFM levels in vivo did not differ according to diet but there were highly significant differences in the release of PGs in vitro. Basal production of PGF2αand PGE2 by the endometrium and of PGE2 by the allantochorion were all higher in tissues from LA-supplemented ewes. Endometrial tissues produced more PG following OT and CaI treatment, whereas DEX inhibited production of both PGs at both stages of gestation. In allantochorion collected at day 46 LPS did not significantly alter PGE2 release and DEX increased output, whereas at day 138 LPS was stimulatory but DEX was inhibitory. These data show that a high-LA diet can significantly increase the ability of both endometrium and placental tissues to produce PGs in vitro. This effect of diet may only become apparent after a sustained period of PG release, so was not seen following the brief pulse caused by OT treatment in vivo. As COX protein levels were unaltered, the main influence was likely to be via conversion of LA to arachidonic acid, providing an increased supply of precursor. These results support previous studies which suggest that alterations in dietary polyunsaturated fatty acids may influence the time of labour.

scholarly journals A New Insight to Bone Turnover: Role of -3 Polyunsaturated Fatty Acids

2013 ◽  
Vol 2013 ◽  
pp. 1-16 ◽  
Author(s):  
Naroa Kajarabille ◽  
Javier Díaz-Castro ◽  
Silvia Hijano ◽  
Magdalena López-Frías ◽  
Inmaculada López-Aliaga ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Bone Turnover ◽  
Polyunsaturated Fatty Acids ◽  
Bone Metabolism ◽  
Bone Health ◽  
Osteoclast Formation ◽  
Dietary Lipids ◽  
Pufa Supplementation

Background. Evidence has shown that long-chain polyunsaturated fatty acids (LCPUFA), especially theω-3 fatty acids such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) are beneficial for bone health and turnover.Objectives. This review summarizes findings from bothin vivoandin vitrostudies and the effects of LC PUFA on bone metabolism, as well as the relationship with the oxidative stress, the inflammatory process, and obesity.Results. Some studies in humans indicate that LCPUFA can increase bone formation, affect peak bone mass in adolescents, and reduce bone loss. However, the cellular mechanisms of action of the LCPUFA are complex and involve modulation of fatty acid metabolites such as prostaglandins, resolvins and protectins, several signaling pathways, cytokines, and growth factors, although in certain aspects there is still some controversy. LCPUFA affect receptor activator of nuclear factorκβ(RANK), a receptor found on the osteoclast, causing bone resorption, which controls osteoclast formation.Conclusions. Since fatty acids are an endogenous source of reactive oxygen species, free radicals alter the process of bone turnover; however, although there are clinical evidences linking bone metabolism and dietary lipids, more clinical trials are necessary to prove whetherω-3 PUFA supplementation plays a major role in bone health.

Dietary supplementation with omega-3 polyunsaturated fatty acids ameliorates acute pneumonia induced byKlebsiella pneumoniaein BALB/c mice

2013 ◽  
Vol 59 (7) ◽  
pp. 503-510 ◽  
Author(s):  
Sonica Sharma ◽  
Sanjay Chhibber ◽  
Harsh Mohan ◽  
Saroj Sharma
Keyword(s):  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Interleukin 1 ◽  
Bacterial Load ◽  
Dietary Fatty Acids ◽  
Omega 3 ◽  
Necrosis Factor Alpha ◽  
Pufa Supplementation ◽  
Acute Pneumonia

The immune benefits associated with the optimal intake of dietary fatty acids are widely known. The objective of the present investigation was to elucidate the role of omega-3 polyunsaturated fatty acids (n-3 PUFA) food source on acute pneumonia induced by Klebsiella pneumoniae. Three different n-3 PUFA preparations (cod liver oil, Maxigard, and flaxseed oil) were orally supplemented and infection was induced in different groups of experimental mice. Mice fed olive oil and normal saline served as oil and saline controls, respectively. After 2 weeks of fatty acid feeding, no effect on the establishment of infection was observed when acute pneumonia was induced in animals. On the other hand, 6 weeks of n-3 PUFA administration was found to improve resistance in mice, as reduced lung bacterial load coupled with significant improvement in pathology was seen in infected mice. Alveolar macrophages collected from all 3 groups of mice fed n-3 PUFA exhibited a significant decrease in the level of apoptosis following infection with K. pneumoniae and an enhanced in vitro phagocytic potential for the pathogen. Lower lung levels of nitric oxide, malondialdehyde, and lactate dehydrogenase were associated with a decrease in the severity of tissue damage. There was a significant increase in the lung levels of pro-inflammatory cytokines (tumor necrosis factor alpha (TNF-α) and interleukin-1 beta (IL-1β)). No significant change was observed in the levels of interleukin-10 (IL-10). This study highlights that dietary n-3 PUFA supplementation exerts an overall beneficial effect against acute experimental pneumonia. This mechanism is operative through upregulation of nonspecific and specific immune defenses of the host.

scholarly journals Effects of Polyunsaturated Fatty Acids in Growth Medium on Lipid Composition and on Physicochemical Surface Properties of Lactobacilli

2004 ◽  
Vol 70 (1) ◽  
pp. 129-136 ◽  
Author(s):  
P. Kankaanpää ◽  
B. Yang ◽  
H. Kallio ◽  
E. Isolauri ◽  
S. Salminen
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Polyunsaturated Fatty Acids ◽  
Linolenic Acid ◽  
Growth Medium ◽  
Pufa Supplementation ◽  
Cla Isomers ◽  
Probiotic Lactobacilli

ABSTRACT Most probiotic lactobacilli adhere to intestinal surfaces, a phenomenon influenced by free polyunsaturated fatty acids (PUFA). The present study investigated whether free linoleic acid, γ-linolenic acid, arachidonic acid, α-linolenic acid, or docosahexaenoic acid in the growth medium alters the fatty acid composition of lactobacilli and their physical characteristics. The most abundant bacterial fatty acids identified were oleic, vaccenic, and dihydrosterculic acids. PUFA, especially conjugated linoleic acid (CLA) isomers and γ-linolenic, eicosapentaenoic, docosahexaenoic, and α-linolenic acids, also were identified in lactobacilli. When lactobacilli were cultured in MRS broth supplemented with various free PUFA, the incorporation of a given PUFA into bacterial fatty acids was clearly observed. Moreover, PUFA supplementation also resulted in PUFA-dependent changes in the proportions of other fatty acids; major interconversions were seen in octadecanoic acids (18:1), their methylenated derivatives (19:cyc), and CLA. Intermittent changes in eicosapentaenoic acid proportions also were noted. These results were paralleled by minor changes in the hydrophilic or hydrophobic characteristics of lactobacilli, suggesting that PUFA interfere with microbial adhesion to intestinal surfaces through other mechanisms. In conclusion, we have demonstrated that free PUFA in the growth medium induce changes in bacterial fatty acids in relation to the regulation of the degree of fatty acid unsaturation, cyclization, and proportions of CLA and PUFA containing 20 to 22 carbons. The potential role of lactobacilli as regulators of PUFA absorption may represent another means by which probiotics could redirect the delicate balance of inflammatory mediators derived from PUFA within the inflamed intestine.

scholarly journals Polyunsaturated ω-3 fatty acids inhibit ACE2-controlled SARS-CoV-2 binding and cellular entry

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Anna Goc ◽  
Aleksandra Niedzwiecki ◽  
Matthias Rath
Keyword(s):  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Eicosapentaenoic Acid ◽  
Linolenic Acid ◽  
Cathepsin L ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
In Vivo Experiments ◽  
Lipid Compounds

AbstractThe strain SARS-CoV-2, newly emerged in late 2019, has been identified as the cause of COVID-19 and the pandemic declared by WHO in early 2020. Although lipids have been shown to possess antiviral efficacy, little is currently known about lipid compounds with anti-SARS-CoV-2 binding and entry properties. To address this issue, we screened, overall, 17 polyunsaturated fatty acids, monounsaturated fatty acids and saturated fatty acids, as wells as lipid-soluble vitamins. In performing target-based ligand screening utilizing the RBD-SARS-CoV-2 sequence, we observed that polyunsaturated fatty acids most effectively interfere with binding to hACE2, the receptor for SARS-CoV-2. Using a spike protein pseudo-virus, we also found that linolenic acid and eicosapentaenoic acid significantly block the entry of SARS-CoV-2. In addition, eicosapentaenoic acid showed higher efficacy than linolenic acid in reducing activity of TMPRSS2 and cathepsin L proteases, but neither of the fatty acids affected their expression at the protein level. Also, neither reduction of hACE2 activity nor binding to the hACE2 receptor upon treatment with these two fatty acids was observed. Although further in vivo experiments are warranted to validate the current findings, our study provides a new insight into the role of lipids as antiviral compounds against the SARS-CoV-2 strain.

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