Regulation and activity of fatty acid delta-6 desaturase (D6D)

脂肪酸 delta-6 去饱和酶 (D6D) 的调节和活性

• 批准号: nhmrc : 453511
• 负责人: Dr Rebecca Cook-Johnson
• 金额: $ 35.19万
• 依托单位: The University of Adelaide
• 依托单位国家: 澳大利亚
• 项目类别: NHMRC Project Grants
• 财政年份: 2007
• 资助国家: 澳大利亚
• 起止时间: 2007-01-01 至 2009-12-31
• 项目状态: 已结题
• 来源: https://researchdata.edu.au/regulation-activity-fatty-desaturase-d6d/81848
• 关键词: Regulation; activity; fatty; acid; delta

Fish and fish oils contain fats known as omega-3 fats. These have health benefits in adult conditions such as rheumatoid arthritis and heart disease, and they are necessary for proper brain and eye development in infants. However, much of the population does not like to eat fish and also, world fish stocks are under stress. Thus, a sustainable alternative source of omega-3 fats needs to be explored. Some vegetable oils such as canola, echium, and flaxseed oils have omega-3 fats. However, these are not the same as the omega-3s in fish oil. In general, vegetable omega-3s are known as short-chain omega-3s whereas those in fish are long-chain. When the vegetable oil omega-3s are consumed in the diet, the body must convert them to the fish-type, or long-chain, omega-3s in order to gain the health benefits. Currently, human metabolism is poor at doing this conversion. Our studies suggest that the amounts and blends of fats in most diets are well below optimal for conversion to long-chain omega-3s in the body. In particular, our studies show that there may be no point in simply adding more vegetable omega-3 fats to the diet. This project will examine the enzymes that convert the short-chain to the long-chain omega-3 fats. In particular, it will examine how the dietary fats interact with each other in detrimental ways to suppress activity of the conversion enzymes necessary for long-chain omega-3 formation. Evidence for the health benefits of fish-based omega-3 fats is very strong and it is an approach to health that most people can undertake on their own. Our lack of knowledge of the best way to use plant-based omega-3 fats is a large impediment for a more sustainable and broader based use of omega-3 fats. The results from this study will begin to fill in this knowledge gap. The results will be useful across a range of activities that are determinants of the kinds of fat that we eat. These include oil seed breeding, food manufacture, and dietetics.

鱼和鱼油含有被称为omega-3脂肪的脂肪。这些对成年人的健康有益，如类风湿性关节炎和心脏病，对婴儿的大脑和眼睛的正常发育是必要的。然而，许多人不喜欢吃鱼，而且世界鱼类资源正面临压力。因此，需要探索一种可持续的omega-3脂肪替代来源。一些植物油，如菜籽油、菜籽油和亚麻籽油含有omega-3脂肪。然而，这些与鱼油中的omega-3不同。一般来说，蔬菜中的omega-3被称为短链omega-3，而鱼类中的omega-3是长链的。当饮食中摄入植物油omega-3时，人体必须将其转化为鱼型或长链omega-3，才能获得健康益处。目前，人类的新陈代谢在进行这种转换方面很差。我们的研究表明，大多数饮食中脂肪的数量和混合远远低于体内转化为长链omega-3的最佳水平。特别是，我们的研究表明，在饮食中简单地添加更多的植物omega-3脂肪可能没有意义。这个项目将研究将短链转化为长链omega-3脂肪的酶。特别是，它将研究饮食脂肪如何以有害的方式相互作用，以抑制形成长链omega-3所需的转换酶的活性。以鱼为基础的omega-3脂肪对健康有益的证据非常充分，这是一种大多数人可以自己进行的健康方法。我们缺乏使用植物性omega-3脂肪的最佳方法的知识，这是更可持续和更广泛地使用omega-3脂肪的一大障碍。这项研究的结果将开始填补这一知识空白。这一结果将在决定我们摄入脂肪种类的一系列活动中发挥作用。这些领域包括油料种子育种、食品制造和营养学。