Fish oil concentrate delays sensitivity to thermal nociception in mice.
Fish oil concentrate delays sensitivity to thermal nociception in mice.
复制标题
鱼油浓缩物可延迟小鼠对热伤害感受的敏感性。
DOI：
10.1016/j.phrs.2011.02.004
复制
发表时间：
2011
影响因子：
9.3
通讯作者：
Fernandes,Gabriel
中科院分区：
文献类型：
--
作者：
Veigas,JyothiM;Williams,PaulJ;Halade,Ganesh;Rahman,MizanurM;Yoneda,Toshiyuki;Fernandes,Gabriel
鱼油已被用于缓解与炎症相关的疼痛，如类风湿性关节炎。鱼油的抗炎特性归因于n-3脂肪酸二十二碳六烯酸和二十碳五烯酸。首先，植物油如红花油富含被认为是炎症介质的n-6脂肪酸。本研究探讨了富含n-3和n-6脂肪酸的油作为膳食补充剂对健康小鼠热诱导疼痛敏感性的影响。C57 B1/6 J小鼠饲喂含有常规鱼油、浓缩鱼油制剂（CFO）和红花油（SO）的饮食6个月。痛敏性测定采用足底试验，并与背根神经节细胞酸敏感离子通道（ASICs）、瞬时受体电位香草酸1（TRPV 1）和c-fos表达相关。与饲喂SO的小鼠相比，在饲喂CFO的小鼠中观察到对热伤害感受的敏感性的显著延迟（p<0.05）。与喂食SO的小鼠相比，在喂食CFO的小鼠背根神经节细胞中观察到离子通道如ASIC 1a（64%）、ASIC 13（37%）和TRPV 1（56%）的表达显著减少，以及c-fos（神经元活化的标志物）的表达减少。总之，我们在这里描述了鱼油补充剂在降低正常小鼠对热伤害感受的敏感性方面的潜力。
Fish oil has been used to alleviate pain associated with inflammatory conditions such as rheumatoid arthritis. The anti-inflammatory property of fish oil is attributed to the n-3 fatty acids docosahexaenoic acid and eicosapentaenoic acid. Contrarily, vegetable oils such as safflower oil are rich in n-6 fatty acids which are considered to be mediators of inflammation. This study investigates the effect of n-3 and n-6 fatty acids rich oils as dietary supplements on the thermally induced pain sensitivity in healthy mice. C57Bl/6J mice were fed diet containing regular fish oil, concentrated fish oil formulation (CFO) and safflower oil (SO) for 6 months. Pain sensitivity was measured by Plantar test and was correlated to the expression of acid sensing ion channels (ASICs), transient receptor potential vanilloid 1 (TRPV1) and c-fos in dorsal root ganglion cells. Significant delay in sensitivity to thermal nociception was observed in mice fed CFO compared to mice fed SO (p<0.05). A significant diminution in expression of ion channels such as ASIC1a (64%), ASIC13 (37%) and TRPV1 (56%) coupled with reduced expression of c-fos, a marker of neuronal activation, was observed in the dorsal root ganglion cells of mice fed CFO compared to that fed SO. In conclusion, we describe here the potential of fish oil supplement in reducing sensitivity to thermal nociception in normal mice.