Low-Dose Dietary Fish Oil Improves RBC Deformability without Improving Post-Transfusion Recovery in Mice.
Low-Dose Dietary Fish Oil Improves RBC Deformability without Improving Post-Transfusion Recovery in Mice.
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DOI：
10.3390/nu15204456
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发表时间：
2023-10-20
期刊：
影响因子：
5.9
通讯作者：
Thomas T
中科院分区：
文献类型：
--
作者：
Kim CY;Larsen HJ;Spitalnik SL;Hod EA;Francis RO;Hudson KE;Gordy DE;Stone EF;Peltier S;Amireault P;D'Alessandro A;Zimring JC;Buehler PW;Fu X;Thomas T
长链多不饱和脂肪酸（LC-PUFA）是红细胞（RBC）流变学的重要调节剂。膳食LC-PUFA易于掺入RBC膜中，改善RBC变形性、流动性和水合作用。雌性C57 BL/6 J小鼠随意食用含有增加量的鱼油（FO）的饮食8周。在冷藏前后评价RBC变形性、过滤性和输血后回收率（PTR）。在新鲜和储存的RBC中评价脂质组学和脂质过氧化标记物。高剂量饮食FO（50%，100%）与RBC质量降低相关（即，体内寿命、可变形性、脂质过氧化作用）沿着降低的冷藏后24小时PTR。低剂量日粮FO（6.25-12.5%）可提高新鲜红细胞的滤过率，降低冷藏红细胞的脂质过氧化作用。尽管低剂量的FO改善了RBC的变形性并降低了氧化应激，但未观察到储存RBC的PTR的改善。在低剂量FO补充剂中观察到的RBC变形性的改善可能对耐力运动员和患有灌注减少导致的疾病（如外周血管疾病）的患者有益。
Long-chain polyunsaturated fatty acids (LC-PUFAs) are important modulators of red blood cell (RBC) rheology. Dietary LC-PUFAs are readily incorporated into the RBC membrane, improving RBC deformability, fluidity, and hydration. Female C57BL/6J mice consumed diets containing increasing amounts of fish oil (FO) ad libitum for 8 weeks. RBC deformability, filterability, and post-transfusion recovery (PTR) were evaluated before and after cold storage. Lipidomics and lipid peroxidation markers were evaluated in fresh and stored RBCs. High-dose dietary FO (50%, 100%) was associated with a reduction in RBC quality (i.e., in vivo lifespan, deformability, lipid peroxidation) along with a reduced 24 h PTR after cold storage. Low-dose dietary FO (6.25–12.5%) improved the filterability of fresh RBCs and reduced the lipid peroxidation of cold-stored RBCs. Although low doses of FO improved RBC deformability and reduced oxidative stress, no improvement was observed for the PTR of stored RBCs. The improvement in RBC deformability observed with low-dose FO supplementation could potentially benefit endurance athletes and patients with conditions resulting from reduced perfusion, such as peripheral vascular disease.
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影响因子：
2.9
作者：
Bosman, Giel J. C. G. M.;Lasonder, Edwin;De Grip, Willem J.
通讯作者：
De Grip, Willem J.
影响因子：
5.3
作者：
CARTWRIGHT, IJ;POCKLEY, AG;PRESTON, FE
通讯作者：
PRESTON, FE
影响因子：
7.1
作者：
DOUGHERTY, RM;GALLI, C;IACONO, JM
通讯作者：
IACONO, JM
影响因子：
19.6
作者：
Ballermann, BJ;Dardik, A;Liu, AL
通讯作者：
Liu, AL
影响因子：
3.7
作者：
Lee SH;Matsunaga A;Oe T
通讯作者：
Oe T