Neuroprotective Effects of Diets Containing Olive Oil and DHA/EPA in a Mouse Model of Cerebral Ischemia
Neuroprotective Effects of Diets Containing Olive Oil and DHA/EPA in a Mouse Model of Cerebral Ischemia
复制标题
DOI：
10.3390/nu11051109
复制
发表时间：
2019-05-01
期刊：
影响因子：
5.9
通讯作者：
Montaner, Joan
中科院分区：
文献类型：
--
作者：
Gonzalo-Gobernado, Rafael;Irene Ayuso, Maria;Montaner, Joan
中风是世界范围内死亡的主要原因之一，虽然有越来越多的证据表明地中海饮食可能会降低中风的风险，但饮食脂肪成分对中风结果的影响尚未得到充分探讨。我们假设中风引起的脑损伤会根据饮食脂肪的来源而有所不同。为了验证这一点，雄性C57BL/6J小鼠被喂食4周的标准低脂饮食（LFD）、富含饱和脂肪酸（HFD- sfa）的高脂饮食（HFD）、含有橄榄油单不饱和脂肪酸（mufa）的HFD (HFD- oo)，或含有橄榄油单不饱和脂肪酸（mufa）加多不饱和脂肪酸（pufa）二十二碳六烯酸/二十碳五烯酸（DHA/EPA）的HFD （HFD- oo -3）。然后对这些小鼠进行短暂性大脑中动脉闭塞（tMCAo）。为了阐明这些含有不同脂肪酸的饮食对缺血性病变和神经功能的影响，在tMCAo后24和/或48小时进行了行为测试和组织学分析。饲喂hfd - o -3的小鼠在脑缺血后的组织学结果优于饲喂HFD-SFA或LFD的小鼠。此外，与饲喂LFD或HFD-SFA的小鼠相比，富含PUFA和mufa的饮食改善了缺血小鼠的运动功能和神经功能。这些发现支持使用DHA/ epa -omega-3脂肪酸补充剂和橄榄油作为mufa的膳食来源，以减少中风发生时的损伤并保护大脑。
Stroke is one of the leading causes of death worldwide and while there is increasing evidence that a Mediterranean diet might decrease the risk of a stroke, the effects of dietary fat composition on stroke outcomes have not been fully explored. We hypothesize that the brain damage provoked by a stroke would be different depending on the source of dietary fat. To test this, male C57BL/6J mice were fed for 4 weeks with a standard low-fat diet (LFD), a high-fat diet (HFD) rich in saturated fatty acids (HFD-SFA), an HFD containing monounsaturated fatty acids (MUFAs) from olive oil (HFD-OO), or an HFD containing MUFAs from olive oil plus polyunsaturated fatty acids (PUFAs) docosahexaenoic acid/eicosapentaenoic acid (DHA/EPA) (HFD-OO-3). These mice were then subjected to transient middle cerebral artery occlusion (tMCAo). Behavioural tests and histological analyses were performed 24 and/or 48 h after tMCAo in order to elucidate the impact of these diets with different fatty acid profiles on the ischemic lesion and on neurological functions. Mice fed with HFD-OO-3 displayed better histological outcomes after cerebral ischemia than mice that received an HFD-SFA or LFD. Furthermore, PUFA- and MUFA-enriched diets improved the motor function and neurological performance of ischemic mice relative to those fed with an LFD or HFD-SFA. These findings support the use of DHA/EPA-omega-3-fatty acid supplementation and olive oil as dietary source of MUFAs in order to reduce the damage and protect the brain when a stroke occurs.