Mice Study: Omega-3 and -6 Supplementation

January 28/Pharma Investments, Ventures & Law Weekly -- According to a study from Niigata, Japan, "In order to investigate the effects of dietary supplementation rich in omega-3 and omega-6 fatty acids, we set up an experiment of 24 C57BL/6J male mice segregated into three groups: normal diet (ND), omega-3 polyunsaturated fatty acid (n-3 PUFA,) and omega-6 (n-6 PUFA). At the end of the experiment that lasted for one month, food consumption of ND and n-3 PUFA were similar, while it decreased in n-6 PUFA group."

"Total cholesterol, triglycerides, free fatty acids, and phospholipids profiles were increased in n-6 PUFA. LDL decreased in n-3 PUFA, while increased in n-6 PUFA fed mice comparing to control group. On the other hand, there was no difference between treatments in HDL and glucose levels. Expression of leptin (ob) gene transcripts in epididymal fat were significantly elevated in n-6 PUFA mice compared to ND and n-3 PUFA groups while hypothalamic ob receptor A (obRa) mRNA did not changed in response to diet regimes. Transmission and scanning electron microscopy showed different degrees in fatty changes in the liver of both PUFA groups including lipid droplet infiltration and Ito cells with over accumulated lipids," wrote S. Magdeldin and colleagues, Niigata University.

The researchers concluded, "Under PUFA dietary supplementation, the hyperlipidemic status and elevated ob expression of n-6 PUFA but not n-3 PUFA fed mice suggests altered lipid metabolism between PUFA groups and/or different endocrine involvement. Moreover, the coincidently structural changes observed in liver of this group direct us to call for further studies to investigate the anti-obesity effect and safety of these PUFA under high supplementation condition."

Magdeldin and colleagues published the results of their research in General Physiology and Biophysics ("Dietary Supplementation with Arachidonic Acid but Not Eicosapentaenoic or Docosahexaenoic Acids Alter Lipids Mmetabolism in C57BL/6J Mice." General Physiology and Biophysics, UNKNOWN DATE;28(3):266-275).

For additional information, contact S. Magdeldin, Niigata University, Dept. of Structural Pathology, Institute Nephrology, Graduate School of Medicine & Dental Science, 1-757 Asahimachi Dori, Niigata 95021, Japan.

From the February 1, 2010, Prepared Foods E-dition