Omega-3 Fatty Acid Content Research Articles

Associations between plasma fatty acid concentrations and schizophrenia: a two-sample Mendelian randomisation study

Although studies suggest that concentrations of omega-3 and omega-6 fatty acids are lower in individuals with schizophrenia, evidence for beneficial effects of fatty acid supplementation is scarce. Therefore, in this study, we aimed to determine whether omega-3 and omega-6 fatty acid concentrations are causally related to schizophrenia. We did a two-sample Mendelian randomisation study, using deidentified summary-level data that were publicly available. Exposure-outcome relationships were evaluated using the inverse variance weighted two-sample Mendelian randomisation method using results from genome-wide association studies (GWASs) of fatty acid concentrations and schizophrenia. GWAS results were available for European (fatty acids) and European and Asian (schizophrenia) ancestry samples. Overall age and gender information were not calculable from the summary-level GWAS results. Weighted median, weighted mode, and Mendelian randomisation Egger regression methods were used as sensitivity analyses. To address underlying mechanisms, further analyses were done using single instruments within the FADS gene cluster and ELOVL2 gene locus. FADS gene cluster and ELOVL2 gene causal effects on schizophrenia were calculated by dividing the single nucleotide polymorphism (SNP)-schizophrenia effect estimate by the SNP-fatty acid effect estimate with standard errors derived using the first term from a delta method expansion for the ratio estimate. Multivariable Mendelian randomisation was used to estimate direct effects of omega-3 fatty acids on schizophrenia, independent of omega-6 fatty acids, lipoproteins (ie, HDL and LDL), and triglycerides. Mendelian randomisation analyses indicated that long-chain omega-3 and long-chain omega-6 fatty acid concentrations were associated with a lower risk of schizophrenia (eg, inverse variance weighted odds ratio [OR] 0·83 [95% CI 0·75-0·92] for docosahexaenoic acid). By contrast, there was weak evidence that short-chain omega-3 and short-chain omega-6 fatty acids were associated with an increased risk of schizophrenia (eg, inverse variance weighted OR 1·07 [95% CI 0·98-1·18] for α-linolenic acid). Effects were consistent across the sensitivity analyses and the FADS single-SNP analyses, suggesting that long-chain omega-3 and long-chain omega-6 fatty acid concentrations were associated with lower risk of schizophrenia (eg, OR 0·74 [95% CI 0·58-0·96] for docosahexaenoic acid) whereas short-chain omega-3 and short-chain omega-6 fatty acid concentrations were associated with an increased risk of schizophrenia (eg, OR 1·08 [95% CI 1·02-1·15] for α-linolenic acid). By contrast, estimates from the ELOVL2 single-SNP analyses were more imprecise and compatible with both risk-increasing and protective effects for each of the fatty acid measures. Multivariable Mendelian randomisation indicated that the protective effect of docosahexaenoic acid on schizophrenia persisted after conditioning on other lipids, although evidence was slightly weaker (multivariable inverse variance weighted OR 0·84 [95% CI 0·71-1·01]). Our results are compatible with the protective effects of long-chain omega-3 and long-chain omega-6 fatty acids on schizophrenia, suggesting that people with schizophrenia might have difficulty converting short-chain polyunsaturated fatty acids to long-chain polyunsaturated fatty acids. Further studies are required to determine whether long-chain polyunsaturated fatty acid supplementation or diet enrichment might help prevent onset of schizophrenia. National Institute for Health Research Biomedical Research Centre at University Hospitals Bristol and Weston NHS Foundation Trust and the University of Bristol.

Quality control of industrial hemp seed products, varietal responsiveness of hemp seeds to bioregulator action

The article presents the data on the chemical composition of seeds and oil of industrial hemp four varieties of the Central Russian ecotype, registered for cultivation in Russia: Surskaya, Yuliana, Vera and Nadezhda. The largest weight of 1000 seeds was for the Surskaya variety (17.6 g), while the smallest for the Juliana variety (16.5 g). The content of lipids in seeds was 33 - 35%, while that of proteins was 22 - 25%, which makes it possible to use all four varieties in the food industry. On average, all varieties had a high seed oil yield of 29.9 - 32.2%. The maximum oil yield was observed in Vera and Nadezhda (32.2 - 32.9%). A low content of all saturated fatty acids in the oil was noted for the hemp of Nadezhda (8.55%), while a higher content (91.5%) for other varieties. It was noted that, on average, the content of Omega-3 fatty acids was 19.5-21.1% in the oil of all studied varieties of industrial hemp. In the Surskaya and Vera, the content was 0.8-1.6% lower than in theYuliana and Nadezhda. The content of Omega-6 fatty acids in hemp oil was 57.5-58.9%, and there was no significant difference between the varieties. The content of Omega-9 was 11.6-12.8% on average. The Nadezhda in oil exhibited the decreased Omega-9 by 0.5-1.3% than the other varieties. Using scanning electron microscopy, the structure of the hemp seed was established, which has a dense, thickened shell with high strength. The structure of the seed shell is ribbed with pores for the embryo respiration. According to the total elemental composition, hemp seeds contained (in % of wt): carbon 48 - 49%, oxygen 45 - 48%, silicon 0.1 - 0.4%, calcium 0.3 - 4.7%, potassium 0.1 - 1.0%, magnesium 0.1 - 0.7%, sodium 0.1 - 0.2%, sulfur 0.1 - 0.3%, phosphorus 0.1 - 0.2%, chlorine less than 0.1 %. The membrane of the seed contains up to 4.7% of calcium and up to 1% of potassium, while the kernel of the seed contained no higher than 0.1 - 0.3% of these elements. For pre-sowing seed treatment, it is recommended to use the following preparations: Zircon 4 g ton-1, Epin-Extra 10 g ton-1, EcoFus 0.5 kg ton-1, and working fluid consumption 10 L ton-1. The drugs in laboratory studies have shown the effectiveness of action on germination energy and seed germination increase.

The Effect of Climate and Diet on Body Lipid Composition in the Oriental Hornet (Vespa orientalis)

Fatty acids (FA) are the primary metabolic fuel for many organisms and the fundamental component of membranes of all living organisms. FAs can be saturated (SFA), monounsaturated (MUFA), or polyunsaturated (PUFA). PUFA are not synthesized by most animals and are considered as essential nutrients. We examined the effect of climate on the saturation level of polar (mostly membranal) and neutral lipids in the body of the Oriental hornet (Vespa orientalis) from two extreme climatic zones: Mediterranean high elevation; and hot arid desert. In contrast to previous reports, the environmental temperature was shown to affect the hornet colonies’ thermal environments. The hornets nonetheless maintained their colony temperature within a narrow range. Analyses of the hornets’ unsaturation levels of polar and non-polar body lipids revealed caste differences: gynes and males contained less unsaturated lipids than workers. However, there were no differences in the respective castes between the two different climate zones tested. Experimentally manipulating the diet of queenless hornet colonies to a high Omega-3 diet (salmon) or a high Omega-6 diet (crickets) had only a minor effect on the worker-born males’ lipid composition. Although salmon-fed males had a higher Omega-3 content than cricket-fed ones, the proportion of these fatty acids was still low (below 1%). Cricket-fed males had significantly higher levels of Omega-6 than salmon-fed males. Our data show that the specific lipid composition of the hornet body is highly regulated and deficient in essential PUFA, even under different climates or high Omega-3 or Omega-6 PUFA diet. PUFA, especially Omega-3, is considered to have a beneficial effect on physiological processes. Our finding that these FA, when common in the diet, are almost absent in the body raises questions about how they affect animals’ physiology.

Reviews and industry: A love‐hate relationship

Reviews and industry: A love‐hate relationship

Dose-Dependent Increase in Whole Blood Omega-3 Fatty Acid Concentration in Horses Receiving a Marine-Based Fatty-Acid Supplement

The objective of this study was to determine the effects of an oral, commercially available, marine based omega-3 fatty acid (n3-FA) supplement on fatty acid characteristics in horse whole blood. Fifty healthy, adult horses of various light breeds were assigned to one of two treatment groups: Group 1 receiving 7.5g/day of the test supplement, and Group 2 receiving 15g/day of the test supplement. The supplement contained 0.092g docosahexaenoic acid (DHA) and 0.148g eicosapentaenoic acid (EPA) per gram. Therefore, Group 1 received 1.11g of EPA and 0.69g of DHA daily, while Group 2 received 2.22g of EPA and 1.38g DHA daily. Blood was taken at time of enrollment and after 6 and 12 weeks of supplementation. Blood was subjected to gas chromatography to quantify the fatty acid characteristics of whole blood. At both 6 and 12 weeks following supplementation, there was a significant increase in all n3-FAs evaluated, including DHA and EPA, compared to baseline values, with Group 2 significantly increased compared to Group 1 at both time points. There was also a significant decrease in omega-6 fatty acids (n6-FAs) between baseline and 6 weeks of supplementation in both groups, with a larger decrease seen in Group 2. The dose-dependent increases in concentration of all n3-FAs evaluated at all-time points validates the use of this product as a n3-FA targeted supplement in horses. These findings also suggest that dose of supplement has a greater effect on increasing whole blood n3-FAs compared to duration of treatment.

Effects of dietary supplementation time with Schizochytrium microalgae meal on growth, meat quality and fatty acid composition of Nile tilapia

Five hundred Nile tilapia were fed with two diets (with or without microalgae Schizochytrium sp. meal) for different periods (0, 15, 30, 45 and 60 days). The aim of the present study was to investigate the effects of the time of supply of Schizochytrium sp microalgae meat in the diet on growth, fatty acid profile and meat quality of Nile tilapia. At growth performance, only the feed consumption and the final weight of the animals varied quadratically, reducing the estimated period to 37 and 38 days respectively. For the characteristics of tilapia fillet meat, only the variable b* (yellowness) showed higher values (2.48) at 30 days of microalgae supply, differing from the control treatment. There was a quadratic effect (p < 0.05) for the total contents of omega-3 and DHA in the fillet with maximum deposition at 49 days and 52 days respectively. The levels of total omega-3 fatty acids and DHA in the head, viscera and spine of Nile tilapia increased linearly (p < 0.05) with the increase in the period of offering diets containing Schizochytrium sp. microalgae. Our results suggest that the supply of diets containing Shizochytrium sp microalgae meal for 49 days is enough to increase the omega-3 content, with massive participation of DHA, in the tilapia fillet without changing other parameters of its quality and zootechnical performance. With this period, the residues obtained from filleting, such as the head, spine and viscera, also benefit from an increase in omega-3 and DHA.

FUNCTIONAL DRINK TECHNOLOGY WITH CHIA SEEDS

This article mainly introduces the necessity of the emergence of functional foods and the current market development. Using chia seeds as the characteristic raw material, adding apple juice and hawthorn juice, it is developed to be suitable for subhealthy people, obese people, diabetes and cardiovascular patients.Functional beverages refer to beverages that regulate human body functions to a certain extent by adjusting the composition and content ratio of nutrients in the beverage. In recent research hotspots, chia seeds are often developed and applied by nutritionists or other nutrition enthusiasts because of their rich nutritional value. Chia seeds are rich in a variety of unsaturated fatty acids, accounting for about 80% of the total fatty acid content, of which omega-3 and omega-6 unsaturated fatty acids are the most content, 68% is α-linolenic acid, which is the most abundant omega-3 fatty acid content of the food. Each 100g of chia seeds contains about 16-25g of protein and about 26-40g of dietary fiber, including all 8 amino acids needed by the human body. In addition, it is also rich in vitamins and minerals, as well as a variety of natural antioxidant ingredients, with high-quality antioxidant functions. This makes the ability of chia seeds to maintain blood sugar stability, protect the heart, cerebrovascular, and promote gastrointestinal motility and bone health cannot be underestimated.Hawthorn contains a large amount of vitamin C, carotene, organic acids and other nutrients, combined with cellulose, pectin and organic acids in apples, can further assist chia seeds to improve gastrointestinal conditions and promote gastrointestinal motility, while soluble fiber Vegetarian can regulate blood sugar.This article chooses apple and hawthorn as flavor bases, oligosaccharides (FOS) as sweeteners, resistant starch and guar gum as composite stabilizers, to produce a chia seed functional drink to reduce weight and improve heart and brain Vascular health problems. In the extremely poor analysis of the orthogonal test results of the chia seed functional drink, the best sample formula.

Yogurt fortified with omega-3 using nanoemulsion containing flaxseed oil: Investigation of physicochemical properties.

Flaxseed oil as a natural ingredient has many health benefits due to the rich contents of omega‐3 fatty acids. However, its use in food formulations is limited because of low aqueous solubility, easy oxidation owing to the unsaturated nature of the fatty acids such as omega‐3. The aim of this study was to prepare a stable nanoemulsion containing flaxseed oil and investigate the fortification of yogurt with this nanoemulsion compared with fortification with bulk flaxseed oil. The nanoemulsion of flaxseed oil‐in‐water was obtained by low‐energy emulsification method. Optimized nanoemulsion contains 3% (w/w) flaxseed vegetable oil, 36% (w/w) surfactant, 10% (w/w) co‐surfactant, and 51% (w/w) deionized water as a continuous phase. The result of transmission electron microscopy (TEM) showed that the optimal size was about 60 nm, which was stayed stable for 11 months. The results of gas chromatography (GC) indicated that the amount of omega‐3 in nanoemulsion containing flaxseed oil was 27.3% and 19.8% after 7 days and 11 months, respectively. The turbidity results indicated the transparency of nanoemulsion after 11 months as well. The results of centrifuge experiments and thermal stress cycles exhibited that the optimized nanoemulsion was physically stable without any sign of creaming, phase separation, and cracking. In addition, pH and acidity of the yogurt fortified with nanoemulsion containing flaxseed oil were 4.22 and 1.41 wt%, respectively. In conclusion, fortifying yogurt with the nanoemulsion containing flaxseed oil can be considered as a solution to increase solubility, bioavailability, and protection of omega‐3.

Effect Of Unsaturated Fatty Acid Omega-3 On Some Histological Criteria In White New Zealand Rabbits Administrated With Cyclosporine Drug

The present study was aimed efficiency to evaluate the unsaturated fatty acid omega-3 in reducing the side effects that resulted from administration of cyclosporine drug in white New Zealand rabbits. (60) from white males' rabbits were used in this study, the animals divided into major four groups (15) rabbits per group and its subdivision into three groups (5) rabbits per group. The first group is orally administered with normal saline, second groups were administered cyclosporine (25mg/kg) only. Third groups were administered cyclosporine (25mg/kg) in the first day and Omega-3 (500mg/kg) in the second day, while Fourth groups were administered cyclosporine (25mg/kg) in the first day and omega-3 (1000mg/kg) in the second day for periods (21,30,60) days respectively. After ending study periods, the animals were sacrificed and the blood was collected and samples from liver were taken and the results were showed the following: the histological study showed pathological changes after administration of cyclosporine (25mg/kg) with blood congestion for period (21day), while severe blood congestion with beginning of fibrosis for period (30day) while in the period (60day) very severe blood congestion with aggregation of inflammatory cells and grow of fibroblast cells were showed. while the interaction between cyclosporine and two concentrations (500&amp;1000mg/kg) of omega-3 were showed non-pathological changes in liver tissues. From this study concluded that omega-3 have an important role in the reducing histopathology side effects that result from administration of cyclosporine drug in white rabbits.

Influence of different concentrations of chia (Salvia hispanica) and flaxseed (Linum usitatissimum) meal on fillet fatty acid profile of Nile tilapia (Oreochromis niloticus)

The nutritional quality of tilapia fillet is characterized by low omega-3 polyunsaturated fatty acids (n-3 PUFAs). The objective of the present study was to evaluate the effect of different dietary concentrations of chia (Salvia hispanica) and flaxseed (Linum usitatissimum) meal on the omega-3 fatty acid content of tilapia (Oreochromis niloticus) fillet. Six experimental diets incorporating 5, 10, and 15% chia or flaxseed meals, respectively, were given to the fish (238.36 ± 7.61 g, initial weight) for 45 days before harvesting. The α-linolenic acid (ALA) and n-3 PUFA contents in the fillet differed significantly among diets (P &lt; 0.05). Diets containing 15% chia or flaxseed meal had the highest concentrations of ALA (4.80 and 4.75%, respectively) and n-3 PUFA (13.65 and 15.92%, respectively). Thus, chia or flaxseed meal dietary inclusion increased the ALA and n-3 PUFA contents in the tilapia fillet. Chia or flaxseed meals are useful and potential alternatives to improve the nutritional value of O. niloticus fillets.

Analyses and Declarations of Omega-3 Fatty Acids in Canned Seafood May Help to Quantify Their Dietary Intake.

The American Heart Association (AHA) recently confirmed common recommendations of one to two fish dishes per week in order to prevent cardiovascular disease (CVD). Nevertheless, the natural fluctuations of lipids and fatty acids (FA) in processed seafood caught little public attention. Moreover, consumers of unprocessed seafood in general do not know how much omega-3 fatty acids (omega-3 FA) within servings they actually ingest. The few studies published until today considering this aspect have been re-evaluated in today’s context. They included four observational studies with canned fatty coldwater fish (mackerel and herring from the same region, season, producer and research group). Their outcomes were similar to those conducted in the following years using supplements. Cans containing seafood (especially fatty coldwater fish) with declared content of omega-3 FA are ready-to-use products. Human studies have shown a higher bioavailability of omega-3 FA by joint uptake of fat. Canned fatty coldwater fish contain omega-3 FA plus plenty of fat in one and the same foodstuff. That suggests a new dietary paradigm with mixed concepts including several sources with declared content of omega-3 FA for reducing the cardiovascular risk and other acknowledged indications.

Exploring the Protective Effects of Phaeodactylum tricornutum Extract on LPS-Treated Fibroblasts

Background: Microalgal extracts are an important source of bioactive compounds with antioxidant and anti-inflammatory properties that can be used in cosmetics. The microalgae Phaeodactylum tricornutum (PT) is known for its high content of omega-3 fatty acids, which are known to attenuate inflammation. Here, we explore the effects of aqueous microencapsulated extract of PT on lipopolysaccharide (LPS)-stimulated normal human dermal fibroblasts (NHDF) to underline its application as an active ingredient in cosmetics. Methods: We assessed cell viability using MTT assay, so as to target any potential cytotoxicity of the extract. Moreover, with the aid of RT-qPCR, we studied the transcript accumulation of genes involved in cell antioxidant response, cell proliferation, and inflammation. Results: Our results revealed that the hydrolyzed rice flour-encapsulated (HRF) PT extract promotes anti-inflammatory and antioxidant response, increasing cell proliferation in NHDF cells. Conclusions: Our data indicate a promising use of HRF-encapsulated PT extract in cosmetics by reducing skin inflammation.

Omega-3 and omega-6 fatty acids have distinct effects on endothelial fatty acid content and nitric oxide bioavailability

Treatment with high dose icosapent ethyl (IPE), an ethyl ester of the omega-3 fatty acid eicosapentaenoic acid (EPA), significantly reduced ischemic events in patients with either cardiovascular disease (CV) or diabetes plus other risk factors (REDUCE-IT) but the mechanism is not well understood. We compared the effects of EPA, docosahexaenoic acid (DHA), and the omega-6 fatty acid arachidonic acid (AA) on bioavailability of nitric oxide (NO) and fatty acid composition. Human umbilical vein endothelial cells (HUVECs) were pretreated with EPA, DHA, or AA (10 µM). Cells were stimulated with calcium ionophore and NO and peroxynitrite (ONOO−) were measured using porphyrinic nanosensors. Levels of EPA, DHA, AA and other fatty acids were measured by gas chromatography (GC). EPA treatment caused the greatest NO release (18%, p < 0.001) and reduction in ONOO− (13%, p < 0.05) compared to control; the [NO]/[ ONOO−] ratio increased by 35% (p < 0.001). DHA treatment increased NO levels by 12% (p < 0.01) but had no effect on ONOO− release. AA did not affect either NO or ONOO− release. Fatty acid treatments increased their respective levels in endothelial cells. EPA levels increased 10-fold to 4.59 mg/g protein (p < 0.001) with EPA treatment and the EPA/AA ratio increased by 10-fold (p < 0.001) compared to vehicle. Only EPA increased docosapentaenoic acid (DPA, omega-3) levels by 2-fold (p < 0.001). AA alone decreased the EPA/AA ratio 4-fold (p<0.001). These findings support a preferential benefit of EPA on endothelial function and omega-3 fatty acid content.

The Effect of Replacing Milk Fat with Vegetable Oils on Labneh Content of Omega-3, Omega-6 and Omega-9

The Effect of Replacing Milk Fat with Vegetable Oils on Labneh Content of Omega-3, Omega-6 and Omega-9

Role of omega-3 fatty acids in parenteral nutrition of cancer patients

Relevance. When selecting the components of parenteral nutrition (PN) for oncology patients, it is necessary to take into account not only the composition optimization but also its potential positive effect on the surgical treatment outcome. Therefore, the use of pharmaconutrients in PN, in particular, omega-3 fatty acids, is of great theoretical and practical interest and has determined the aim of this study.The aim. To assess the effiacy of postoperative PN using the 3-in-1 system with omega-3 fatty acids (FA) (SMOFKabiven central and peripheral) in the treatment of metabolic disorders in patients undergoing gastrointestinal cancer surgery.Materials and methods. A prospective, randomized, controlled, comparative study included the patients undergoing gastrointestinal cancer surgery. Group 1 (comparison group) consisted of 29 patients, postoperative PN was performed using a 3-in-1 system without omega-3 fatty acids.Group 2 (main group) consisted of 20 patients treated with 3-in-1 system with omega-3 FA (SMOFKabiven central) and 9 patients recieved PN with omega-3 FA through peripheral vein access FA (SMOFKabiven peripheral).Main results. A complete range of amino acids in SMOFKabiven (50 g/L) and an increased content of nitrogen (8 g/L) have a pronounced effect on protein metabolism and anabolic processes. The long-term PN showed that the liver enzyme (alanine transaminase [ALT], aspartate transaminase [AST], and total bilirubin) levels were signifiantly lower compared to the patients who received traditional lipid emulsions without fih oil. The analysis of the corrective effect of PN containing omega-3 fatty acids showed that at day 6–7 after surgery the group 2 patients had a signifiant decrease in the concentration of pro-inflmmatory cytokines: IL-6 down to 79.5±19.2 pg/mL, TNF-α down to 12.9±3.3 pg/mL (p &lt; 0.05) compared to group 1. Clinical signs of gastrointestinal dysfunction were mainly resolved at day 4–5. Full recovery of the GIT functions was seen in more than 80 % of patients. The anti-inflmmatory properties of omega-3 fatty acids, as well as their effect on the cytokine balance recovery, have been confimed in our studies by signifiant reductions in the synthesis of IL-6, TNF.Conclusion. The high content of omega-3 fatty acids in PN promotes early management of metabolic disorders after surgery, can have a signifiant effect on the ability to adequately tolerate the maintenance chemotherapy and radiation therapy, and can signifiantly improve the quality of life under the conditions of progressive disease.

Enzyme-Assisted Extraction of Fish Oil from Whole Fish and by-Products of Baltic Herring (Clupea harengus membras)

Baltic herring (Clupea harengus membras) is one of the most abundant commercially caught fish species from the Baltic Sea. Despite the high content of fat and omega-3 fatty acids, the consumption of Baltic herring has decreased dramatically over the last four decades, mostly due to the small sizes and difficulty in processing. At the same time there is an increasing global demand for fish and fish oil rich in omega-3 fatty acids. This study aimed to investigate enzyme-assisted oil extraction as an environmentally friendly process for valorizing the underutilized fish species and by-products to high quality fish oil for human consumption. Three different commercially available proteolytic enzymes (Alcalase®, Neutrase® and Protamex®) and two treatment times (35 and 70 min) were investigated in the extraction of fish oil from whole fish and by-products from filleting of Baltic herring. The oil quality and stability were studied with peroxide- and p-anisidine value analyses, fatty acid analysis with GC-FID, and volatile compounds with HS-SPME-GC-MS. Overall, longer extraction times led to better oil yields but also increased oxidation of the oil. For whole fish, the highest oil yields were from the 70-min extractions with Neutrase and Protamex. Protamex extraction with 35 min resulted in the best fatty acid composition with the highest content of eicosapentaenoic acid (EPA; 20:5n-3) and docosahexaenoic acid (DHA; 22:6n-3) but also increased oxidation compared to treatment with other enzymes. For by-products, the highest oil yield was obtained from the 70-min extraction with Protamex without significant differences in EPA and DHA contents among the oils extracted with different enzymes. Oxidation was lowest in the oil produced with 35-min treatment using Neutrase and Protamex. This study showed the potential of using proteolytic enzymes in the extraction of crude oil from Baltic herring and its by-products. However, further research is needed to optimize enzymatic processing of Baltic herring and its by-products to improve yield and quality of crude oil.

Eicosapentaenoic acid increases omega-3 fatty acid content and reduces inflammatory protein levels in pulmonary endothelial cells during IL-6 exposure

Background and Aims: During inflammation, pulmonary endothelial cells (PECs) release vasoconstrictive and pro-inflammatory mediators that lead to vascular and pulmonary hypertension. The omega-3 fatty acid (n3FA) eicosapentaenoic acid (EPA) has vascular benefits that contribute to reduced events in patients with cardiovascular (CV) risk (REDUCE-IT). The effects of EPA on fatty acid content and protein expression in PECs were evaluated under conditions of inflammation.

Long-chain polyunsaturated fatty acid (LC-PUFA) status in severe preeclampsia and preterm birth: a cross sectional study

Long-Chain Polyunsaturated Fatty Acid (LCPUFA) is essential throughout pregnancy, since deficiency of LPUFA may linked to obstetrical complications. This study aimed to investigate LCPUFA status in severe preeclampsia and preterm birth. A cross sectional study was conducted in 104 pregnant women, which divided into normal pregnancy, severe preeclampsia and preterm birth groups. Serum percentage and concentration of total LCPUFA, omega-3, alpha-linolenic acid (ALA), eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), omega-6, linoleic acid (LA), and arachidonic acid (AA) were measured using gas chromatography/mass spectrometry. Receiver operating characteristic (ROC), bivariate and multivariate analysis were performed. Severe preeclampsia showed the highest concentration of total PUFA and the lowest DHA percentage, with significantly higher Omega-6/Omega-3 ratio (p = 0.004) and lower omega-3 index (p < 0.002) compared to control. Preterm birth showed the least omega-3 concentrations, with significantly low omega-6 derivates (LA (p = 0.014) and AA (p = 0.025)) compared to control. LCPUFA parameters have shown to increase the risk in both conditions, particularly ALA ≤ 53 µmol/L in preeclampsia with OR 5.44, 95%CI 1.16–25.42 and preterm birth with OR 4.68, 95%CI 1.52–14.38. These findings suggest that severe preeclampsia and preterm birth have an imbalance in LCPUFA status.

Effects of 12-Week Multivitamin and Omega-3 Supplementation on Micronutrient Levels and Red Blood Cell Fatty Acids in Pre-menopausal Women.

The purpose of this study was to validate the efficacy of a customized vitamin-mineral supplement on blood biomarkers in pre-menopausal females. Women (21–40 years old) who were apparently healthy were recruited from the local community (ClinicalTrials.gov trial registration NCT03828097). Pretesting (PRE) occurred in the morning 5 ± 2 days following each participant's menses and involved a fasted blood draw, body mass assessment, and blood pressure assessment. Participants were then randomly assigned in a double-blinded fashion to either the multivitamins (MV) (n = 43) or placebo group (n = 51). Participants consumed two capsules per day with breakfast for 12 weeks. Following the trial, participants reported to the laboratory for POST assessments, which replicated PRE procedures. Red blood cell fatty acid and serum micronutrient analyses were performed in a blinded fashion at hematology laboratories. A group × time interaction was observed for serum vitamin D levels (p < 0.001). MV increased levels from PRE to POST (+43.7%, p < 0.001), whereas no change occurred in the placebo group. Additionally, 78% of MV participants at PRE exhibited inadequate vitamin D levels (<40 ng/dl), whereas only 30% exhibited levels below this threshold at POST. An interaction was also observed for serum folate levels (p < 0.001). MV increased serum folate from PRE to POST (p < 0.001), whereas no change occurred in the placebo group. Red blood cell omega-3 fatty acid content increased from PRE to POST in the MV group (p < 0.001) and placebo group (p < 0.05), although POST values were greater in the MV group (p < 0.001). An interaction was observed for serum HDL cholesterol levels (p = 0.047), and a non-significant increase in this variable from PRE to POST occurred in the MV group (p = 0.060). Four-day food recalls indicated MV increased intake of omega-3 fatty acids, vitamin D, folate, and other micronutrients. In summary, MV supplementation increased serum vitamin D, serum folate, and red blood cell omega-3 fatty acid levels. However, these data are limited to healthy females, and more research is needed to examine if MV can affect metabolic disturbances in individuals with micronutrient deficiencies.

O28 What's the Catch? A Virtual Education Program to Increase Seafood Intake of New Jersey Residents

<h3>Objective</h3> To develop, deliver, and evaluate an extension program designed to increase seafood purchases and consumption. <h3>Use of Theory or Research</h3> According to the Dietary Guidelines for Americans (DGAs), 90% of consumers fail to meet seafood intake recommendations for maintaining a healthy lifestyle. Reducing barriers such as knowledge and self-efficacy regarding seafood may increase consumption. <h3>Target Audience</h3> New Jersey consumers served by Rutgers Cooperative Extension. <h3>Program Description</h3> The 2-part What's the Catch? (WTC) program communicated responsible, sustainable methods of local fishing and aquaculture (Part 1) and the health and nutritional benefits of seafood (Part 2). Using the DGAs as a framework, WTC-Part 2 shared recommendations to maximize nutritional knowledge and self-efficacy regarding seafood purchase, preparation, and safe handling. Nutrition educators delivered evidence-based information via webinar in October 2020. Nutritional qualities of seafood (low saturated fat and sodium levels, lean protein, and Omega-3 content) and safe levels of mercury intake were featured. Guidance for selecting fresh seafood and minimizing food safety risks, along with preparation methods, recipes, and cooking videos, were provided to increase self-efficacy. <h3>Evaluation Methods</h3> Program participants (N = 64) were asked to complete a quantitative post-attendance Qualtrics survey. Descriptive statistics assessed usual seafood intake frequency, self-reported knowledge improvements, and likelihood of behavior change. <h3>Results</h3> Twenty-one participants (33%) completed the survey. Most (66.6%) consume seafood twice weekly or more (meeting the DGAs), yet 57.1% were highly likely to consume more seafood and 33% somewhat likely to increase intake post-program. Nearly 62% of participants were highly likely, and 28.6% somewhat likely, to purchase more local seafood. Most participants strongly or somewhat agreed they had improved understanding of the DGAs (57.1%, 38.1%), mercury (47.6%, 42.9%), nutrition (66.7%, 23.8%), and preparation/purchasing (76.2%, 19.0%) regarding seafood. <h3>Conclusion</h3> Program outcomes demonstrate that the broad range of seafood topics presented during WTC encouraged consumption by participants. Increased knowledge and self-efficacy through nutrition education likely motivated consumers to partake in healthier behavior.