The Omega-3 Fatty Acids EPA and DHA, as a Part of a Murine High-Fat Diet, Reduced Lipid Accumulation in Brown and White Adipose Tissues.
Journal article, 2019

Excess energy intake can trigger an uncontrolled inflammatory response, leading to systemic low-grade inflammation and metabolic disturbances that are hypothesised to contribute to cardiovascular disease and type 2 diabetes. The long chain n-3 polyunsaturated fatty acids (LC n-3 PUFAs) eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) are suggested to mitigate this inflammatory response, but the mechanisms are unclear, especially at the tissue level. Adipose tissues, the first tissues to give an inflammatory response, may be an important target site of action for EPA and DHA. To evaluate the effects of EPA and DHA in white and brown adipose tissues, we fed male C57Bl/6J mice either a high fat diet (HFD) with 5% corn oil, an HFD with 40% of the corn oil substituted for purified EPA and DHA triglycerides (HFD-ED), or normal chow, for 8 weeks. Fatty acid profiling and transcriptomics were used to study how EPA and DHA affect retroperitoneal white and brown adipose tissues. HFD-EDfed mice showed reduced lipid accumulation and levels of the pro-inflammatory fatty acid arachidonic acid in both white and brown adipose tissues, compared withHFD-cornoil fed animals. The transcriptomic analysis showed changes inβ-oxidation pathways, supporting the decreased lipid accumulation in the HFD-ED fed mice. Therefore, our data suggests that EPA and DHA supplementation of a high fat diet may be anti-inflammatory, as well as reduce lipid accumulation in adipose tissues.

gene expression profiling

brown and white adipose tissue

inflammation

eicosapentaenoic acid (EPA)

signaling pathway

docosahexaenoic acid (DHA)

Author

Nikulkumar Soni

Chalmers, Biology and Biological Engineering, Food and Nutrition Science

Alastair Ross

Chalmers, Biology and Biological Engineering, Food and Nutrition Science

Intawat Nookaew

Chalmers, Biology and Biological Engineering, Systems and Synthetic Biology

University of Arkansas for Medical Sciences

Nathalie Scheers

Chalmers, Biology and Biological Engineering, Food and Nutrition Science

Britt Gabrielsson

Chalmers, Biology and Biological Engineering, Food and Nutrition Science

Ann-Sofie Sandberg

Chalmers, Biology and Biological Engineering, Food and Nutrition Science

International Journal of Molecular Sciences

16616596 (ISSN) 14220067 (eISSN)

Vol. 20 23

Designing novel marine food products for healthy ageing

Formas, 2012-01-01 -- 2015-12-31.

Region Västra Götaland, 2012-01-01 -- 2015-06-30.

Subject Categories

Cell and Molecular Biology

Dentistry

Areas of Advance

Life Science Engineering (2010-2018)

DOI

10.3390/ijms20235895

PubMed

31771283

More information

Latest update

1/27/2020