Fourier transform infrared imaging showing reduced unsaturated lipid content in the hippocampus of a mouse model of Alzheimer's disease.
Fourier transform infrared imaging showing reduced unsaturated lipid content in the hippocampus of a mouse model of Alzheimer's disease.
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DOI：
10.1021/ac1002728
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发表时间：
2010-04-01
影响因子：
7.4
通讯作者：
Miller, Lisa M.
中科院分区：
文献类型：
--
作者：
Leskovjan, Andreana C.;Kretlow, Ariane;Miller, Lisa M.
多不饱和脂肪酸对大脑功能，如膜流动性、信号转导和细胞生存是必不可少的。也有人认为，大脑中低水平的不饱和脂肪可能会增加阿尔茨海默病(AD)的风险或严重程度。然而，在衰老过程中，不饱和脂肪在海马体不同区域的积累如何受到影响尚不清楚，海马体是AD斑块病理的中心靶点。在这项研究中，我们使用傅里叶变换红外成像(FTIRI)来显示PSAPP AD模型小鼠海马区特定区域的不饱和脂肪含量随斑块形成的变化。特别是，在3012 cm−1处用烯烃=CH拉伸模式成像不饱和脂肪含量。在13周龄、24周龄、40周龄和56周龄时对小鼠海马体轴层、树突层和体细胞层进行观察。结果表明，正常增龄(CNT)组小鼠轴突层脂不饱和度显著增加(p<；0.01)，而PSAPP组小鼠轴突层脂不饱和度较低且相对恒定。因此，这些发现表明，在淀粉样蛋白的发病过程中，海马区白质中的不饱和脂肪含量减少，在疾病早期保持不饱和脂肪含量可能是避免疾病进展的关键。
Polyunsaturated fatty acids are essential to brain functions such as membrane fluidity, signal transduction, and cell survival. It is also thought that low levels of unsaturated lipid in the brain may contribute to Alzheimer’s disease (AD) risk or severity. However, it is not known how accumulation of unsaturated lipids is affected in different regions of the hippocampus, which is a central target of AD plaque pathology, during aging. In this study, we used Fourier Transform Infrared Imaging (FTIRI) to visualize the unsaturated lipid content in specific regions of the hippocampus in the PSAPP mouse model of AD as a function of plaque formation. Specifically, the unsaturated lipid content was imaged using the olefinic =CH stretching mode at 3012 cm−1. The axonal, dendritic, and somatic layers of the hippocampus were examined in the mice at 13 weeks, 24 weeks, 40 weeks and 56 weeks old. Results showed that lipid unsaturation in the axonal layer is significantly increased with normal aging in control (CNT) mice (p < 0.01), but remained low and relatively constant in PSAPP mice. Thus, these findings indicate that unsaturated lipid content is reduced in hippocampal white matter during amyloid pathogenesis and that maintaining unsaturated lipid content early in the disease may be critical in avoiding progression of the disease.
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DOI：
10.3945/jn.108.096016
发表时间：
2008-12
期刊：
The Journal of nutrition
影响因子：
--
作者：
Lukiw WJ;Bazan NG
通讯作者：
Bazan NG
影响因子：
4.2
作者：
NORTON, WT;ABE, T;DEVRIES, GH
通讯作者：
DEVRIES, GH
影响因子：
2.5
作者：
Gu, Feng;Zhu, Manjie;Zhao, Zheng
通讯作者：
Zhao, Zheng
影响因子：
4.2
作者：
EDLUND, C;SODERBERG, M;KRISTENSSON, K
通讯作者：
KRISTENSSON, K
影响因子：
2.9
作者：
Murray, IVJ;Sindoni, ME;Axelsen, PH
通讯作者：
Axelsen, PH