Effects of diets enriched in linoleic acid and its peroxidation products on brain fatty acids, oxylipins, and aldehydes in mice.
Effects of diets enriched in linoleic acid and its peroxidation products on brain fatty acids, oxylipins, and aldehydes in mice.
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DOI：
10.1016/j.bbalip.2018.07.007
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发表时间：
2018-10
期刊：
影响因子：
--
通讯作者：
Taha AY
中科院分区：
文献类型：
--
作者：
Ramsden CE;Hennebelle M;Schuster S;Keyes GS;Johnson CD;Kirpich IA;Dahlen JE;Horowitz MS;Zamora D;Feldstein AE;McClain CJ;Muhlhausler BS;Makrides M;Gibson RA;Taha AY
亚油酸（LA）在现代工业化饮食中是丰富的。氧化的LA代谢物（OXLAMs）和活性醛，如4-羟基-2-壬烯醛（4-HNE），存在于加热的植物油中，可以在食用膳食LA后内源性合成。oxlam与小鸡小脑变性有关；4-HNE与哺乳动物的神经退行性疾病有关。目前尚不清楚增加饮食中的LA或oxlam是否会改变哺乳动物大脑中氧化脂肪酸（氧脂素）、前体脂肪酸或4-HNE的水平。确定饮食中增加oxlam和LA对小鼠脑组织中脂肪酸、氧化脂素和4-HNE水平的影响。小鼠（每组8只）被喂食三种对照饮食中的一种，为期8周：(1)低LA饮食，(2)高LA饮食，或(3)添加OXLAMs的低LA饮食。采用气相色谱-火焰电离检测法、液相色谱-串联质谱法和免疫印迹法分别定量小鼠小脑和大脑皮层中的脂肪酸、氧脂类和4-HNE。增加饮食中的LA显著增加omega-6脂肪酸，减少omega-3脂肪酸，并增加大脑中的OXLAMs。饮食中的oxlam对氧化脂质的影响很小，但确实减少了omega-6和omega-3脂肪酸。膳食LA和oxlam均未改变4-HNE水平。脑脂肪酸受膳食LA和oxlam的调节，而脑oxlam受内源性LA合成的调节，而不是预先形成的oxlam的掺入。
Linoleic acid (LA) is abundant in modern industrialized diets. Oxidized LA metabolites (OXLAMs) and reactive aldehydes, such as 4-hydroxy-2-nonenal (4-HNE), are present in heated vegetable oils and can be endogenously synthesized following consumption of dietary LA. OXLAMs have been implicated in cerebellar degeneration in chicks; 4-HNE is linked to neurodegenerative conditions in mammals. It unknown whether increasing dietary LA or OXLAMs alters the levels of oxidized fatty acids (oxylipins), precursor fatty acids, or 4-HNE in mammalian brain. To determine the effects of increases in dietary OXLAMs and dietary LA, on levels of fatty acids, oxylipins, and 4-HNE in mouse brain tissues. Mice (n = 8 per group) were fed one of three controlled diets for 8 weeks: (1) a low LA diet, (2) a high LA diet, or (3) the low LA diet with added OXLAMs. Brain fatty acids, oxylipins, and 4-HNE were quantified in mouse cerebellum and cerebral cortex by gas chromatography-flame ionization detection, liquid chromatography-tandem mass spectrometry, and immunoblot, respectively. Increasing dietary LA significantly increased omega-6 fatty acids, decreased omega-3 fatty acids, and increased OXLAMs in brain. Dietary OXLAMs had minimal effect on oxidized lipids but did decrease both omega-6 and omega-3 fatty acids. Neither dietary LA nor OXLAMs altered 4-HNE levels. Brain fatty acids are modulated by both dietary LA and OXLAMs, while brain OXLAMs are regulated by endogenous synthesis from LA, rather than incorporation of preformed OXLAMs.
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影响因子：
6.8
作者：
Matsuoka YJ;Sawada N;Mimura M;Shikimoto R;Nozaki S;Hamazaki K;Uchitomi Y;Tsugane S
通讯作者：
Tsugane S
影响因子：
1.6
作者：
Nakagawa, Kiyotaka;Kato, Shunji;Miyazawa, Teruo
通讯作者：
Miyazawa, Teruo
影响因子：
1.9
作者：
BUDOWSKI, P;BARTOV, I;FRANKEL, EN
通讯作者：
FRANKEL, EN
影响因子：
8.8
作者：
Marmesat, Susana;Morales, Arturo;Carmen Dobarganes, M.
通讯作者：
Carmen Dobarganes, M.
DOI：
10.3181/00379727-105-26093
发表时间：
1960-01-01
影响因子：
--
作者：
NISHIDA, T;TSUCHIYAMA, H;KUMMEROW, FA
通讯作者：
KUMMEROW, FA