Mechanisms of n-3 fatty acid action

N-3 （omega-3）脂肪酸是细胞膜的重要组成部分，在富含脂肪的鱼类中含量很高。细胞膜是覆盖和保护细胞及其内部成分的脂肪层。N-3脂肪酸可以改变细胞的功能，并被发现在维持和改善健康方面很有用。它们也是快速增长的营养和天然产品部门的重要组成部分。然而，它们是如何发挥作用的尚不清楚。此外，似乎不同类型的n-3脂肪酸，包括DHA和EPA的作用不同。该项目将考虑各种不同的n-3脂肪酸如何改变细胞构建、改变和替换膜的方式，以及细胞如何沟通。在最初的实验中，这将通过在存在或不存在各种n-3脂肪酸的实验室中培养细胞来完成。然后将分析这些处理对细胞如何改变其膜的影响。这将包括测量脂肪酸进入细胞的吸收，以及执行这一过程的酶的活性。该信息随后将使用体内模型进行扩展。不同类型的n-3脂肪酸将喂给大鼠，以确定它们如何影响细胞膜。此外，它们对不同细胞如何使用脂肪酸衍生的化学物质进行交流的影响将被研究，包括它们在调节血流和炎症级联中的作用。这项工作将大大提高我们对n-3脂肪酸如何与身体细胞相互作用的认识，以及我们如何利用这些影响来改变细胞的功能。这些信息对于了解这些脂肪酸在人体功能中的作用以及提高它们作为重要膳食成分和营养产品的作用至关重要。因此，这项工作可能有助于提高给加拿大人的饮食建议的有效性和准确性。此外，所获得的信息将有助于指导重要的和不断增长的营养工业对omega-3脂肪酸的商业开发。

N-3 (omega-3) fatty acids are important constituents of the cell membrane which are found in high amounts in fatty fish. The cell membrane is a fatty layer which covers and protect the cell and its internal components. N-3 fatty acids can change how the cell functions and have been found to be useful in maintaining and improving health. They are also an important component of the rapidly growing nutriceutical and naturalproducts sector. How they exert their effects is however unclear. In addition it appears that different types of n-3 fatty acids including DHA and EPA act differently. This project will consider how various different n-3 fatty acids change the way the cell builds, changes and replaces the membrane and how cells communicate. In initial experiments this will be accomplished by growing cells in the laboratory in the presence or absence of various types of n-3 fatty acids. The effect these treatments have on how the cell changes its membrane will then be analysed. This will involve measuring the uptake of fatty acids into the cell, as well as the activity of the enzymes which carry out this process. This information will then be extended using an in vivo model. Different types of n-3 fatty acids will be fed to rats to determine how they effect the cell membrane. In addition, their effect upon how different cells communicate using fatty acid derived chemicals will be studied including their role in modulating blood flow and the inflammatory cascade. This work will significantly advance our knowledge of how n-3 fatty acids interact with the cells of the body and how we might utilise these effects to change the way cells function. Such information is vital to understanding the role of these fatty acids in the functioning of the body and to advancing their role both as important dietary components and nutriceutical products. As such this work will likely help improve the validity and accuracy of the dietary advice give to Canadians. Furthermore the information gained will help guide the commercial development of omega-3 fatty acids by the important and growing nutriceutical industry.