Association of depression with dietary fatty acids and the progress of mechanism research / 药学学报

Depression is one of the diseases with the highest disability rate in the world. A large number of studies have shown that the intake of unsaturated fatty acids can deal with depression while chronic overconsumption of saturated fatty acids is a risk factor for depression. It was suggested that the mechanism of saturated fatty acids inducing depression is related to the following four aspects: regulating the function which links to depression in whole brain and specific brain regions, including the hippocampus, the hypothalamic-pituitary-adrenal axis, the striatum, and the prefrontal cortex; stimulating the secretion of inflammatory factors; affecting the balance and function of metabolic regulatory hormones, including leptin, adiponectin, glucocorticoid, and insulin; inducing the disturbance of intestinal flora. This article reviews the relationship between dietary fatty acids and depression, and the possible mechanisms by which saturated fatty acids induce depression from the four aspects mentioned above.

Comparison of fat composition and chemical properties of fat extracts between fish fillets of selected warm-water and cold-water fish / Comparação da composição da gordura e propriedades químicas dos extratos de gordura entre filé de peixe de água quente e de água fria

The purpose of this study was to determine and compare fat composition and chemical properties of fish fillets of selected warm-water fish obtained from Straits of Malacca. A cold water fish, namely salmon was used for comparison. Moisture content, crude fat, fatty acids composition and chemical characteristics of fish fillets of Yellowstripe scad, Japanese threadfin bream and salmon were determined. Japanese threadfin bream fillet had highest moisture and crude fat contents, followed by fillets of Yellowstripe scad and salmon. A significantly strong and negative correlation was found between moisture and crude fat contents of these fish fillets. Fillets of Japanese threadfin bream and Yellowstripe scad also had higher total saturated fatty acids than total unsaturated fatty acids. Although salmon fillet had lowest percentage of saturated fatty acids, it had highest monounsaturated fatty acids and polyunsaturated fatty acids (PUFA) compared with the two warm-water fish. Palmitic acid and oleic acid were the major fatty acids in the fish fillets. Chemical properties of the oils extracted from the warm-water fish fillets were varied compared to salmon. The selected warm-water fish fillets offer favorable fatty acids composition and chemical properties, which can potentially be used as good sources of PUFA.

O objetivo deste estudo foi determinar e comparar a composição gordurosa e as propriedades químicas de filés de peixes selecionados de água quente obtidos no Estreito de Malaca. Um peixe de água fria, o salmão, foi usado para comparação. Foram determinados o teor de umidade, a gordura bruta, a composição de ácidos graxos e as características químicas dos filés de yellowstripe scad, sargo japonês e salmão. Os filés de sargo japonês apresentaram maior teor de umidade e de gordura bruta, seguidos por filés de yellowstripe scad e de salmão. Foi encontrada uma correlação significativamente forte e negativa entre a umidade e o teor de gordura bruta desses filés de peixe. Filés de sargo japonês e de yellowstripe scad também apresentaram ácidos graxos saturados totais mais altos do que os ácidos graxos insaturados totais. Embora o filé de salmão tenha menor porcentagem de ácidos graxos saturados, ele apresentou os maiores ácidos graxos monoinsaturados e ácidos graxos poliinsaturados (PUFA em comparação com os dois peixes de água quente. O ácido palmítico e o ácido oleico foram os principais ácidos graxos dos filés de peixe. As propriedades químicas dos óleos extraídos dos filés de peixe de água quente foram variadas em comparação ao salmão. Os filés de peixe de água quente selecionados oferecem composição favorável de ácidos graxos e propriedades químicas, que podem ser potencialmente usadas como boas fontes de PUFAs.

Efeito dos ácidos graxos na Síndrome Metabólica: uma revisão de literatura / Effects of fatty acids on the Metabolic Syndrome: a literature review

Changes in the diet pattern have been considered a major cause of overweight rate increase and Metabolic Syndrome (MS) in the world. A diet with high energy density can contribute to fat accumulation in metabolic active tissues and increase of proinflammatory adipokines, favoring the inflammatory condition of this syndrome. However, not all types of high fat diet are malefic to the body. The objective of this study was to conduct a literature review on the effect of fatty acids on the Metabolic Syndrome and on the important relationship between diet, obesity, MS and cardiovascular disease. It was possible to observe that a diet rich in saturated fat is associated with overweight, non-alcoholic fatty liver disease, and increased levels of cholesterol, leptin, insulin and glucose. It was also possible to observe that increased levels of saturated fatty acids and decreased levels of polyunsaturated fatty acids are associated with metabolic syndrome. Supplementation with ?-3 was effective in reducing the effects of saturated fatty acids, such as the serum levels of triglycerides, total cholesterol, LDL-c, decreasing blood pressure, and increasing the serum levels of HDL-c. After further studies confirm the safety of use and the ideal dose of ?-3 to prevent and treat MS, the supplementation should be associated with a diet that is balanced, low in saturated fat and rich in vitamins, as well as with a change in lifestyle.

Los cambios en los hábitos alimentícios han sido considerados como una de las causas más importantes del aumento mundial del sobrepeso y, por lo tanto, del Síndrome Metabólico (SM). Una dieta con alta densidad energética puede contribuir a la acumulación de grasa en los tejidos metabólicamente activos y al aumento de adipoquinas proinflamatorias, favoreciendo, así, el cuadro inflamatorio de este síndrome. Sin embargo, no todos los tipos de dietas hiperlipídicas son perjudiciales para el organismo. Por lo tanto, el objetivo de este estudio fue revisar en la literatura los efectos de los ácidos grasos en el SM y la importante relación entre dieta, obesidad, síndrome metabólico y enfermedad cardiovascular. Se observó que una dieta rica en grasas saturadas se asocia con el exceso de peso, hígado graso, elevación de los niveles séricos de colesterol, leptina, insulina y glucosa, puesto que el alto consumo de grasas saturadas y la disminución de los niveles de ácidos grasos poliinsaturados se correlacionan con el Síndrome Metabólico. La ingesta de suplementos de ácidos grasos poliinsaturados ha demostrado su eficacia a la hora de mitigar los efectos de la dieta alta en grasas, además de reducir los triglicéridos, el colesterol total, LDL-c, la presión arterial y mejorar los niveles de HLD-c. Después de que estudios posteriores confirmen la seguridad del uso y la dosis ideal del Omega 3 para la prevención y el tratamiento del Síndrome Metabólico, se hace necesario que su uso sea associado con una dieta balanceada, baja en grasas saturadas, rica en vitaminas, e incentivar al cambio en el estilo de vida.

As mudanças nos padrões alimentares têm sido consideradas como uma das principais causas do aumento mundial do excesso de peso e, consequentemente, da Síndrome Metabólica (SM). Uma dieta com alta densidade energética pode contribuir para acúmulo de gordura em tecidosmetabolicamente ativos e aumento de adipocinas pró-inflamatórias, favorecendo o quadro inflamatório desta Síndrome. Porém, nem todos ostipos de dietas hiperlipídicas são maléficos para o organismo. Assim, o presente estudo teve como objetivo revisar na literatura os efeitos dos ácidos graxos na SM e a importante relação entre dieta, obesidade, SM e doenças cardiovasculares. Observou-se que a alimentação rica em gordura saturada está relacionada com excesso de peso, esteatose hepática, elevação dos níveis séricos de colesterol, leptina, insulina e glicose, sendo que a elevação do consumo de gordura saturada ea diminuição de ácidos graxos poli-insaturados estão correlacionadas com a presença da Síndrome Metabólica. A suplementação de ácidograxo poli-insaturado mostrou-se eficaz para amenizar os efeitos da dieta hiperlipídica, além de diminuir triglicérides, colesterol total, LDL-c e pressão arterial, e melhorar os níveis de HLD-c. Após estudos posteriores confirmarem a segurança e a dose da utilização do ômega 3 para prevenção e tratamento da Síndrome Metabólica, é necessário que esta utilização seja associada a uma dieta equilibrada, pobre em gordura saturada, rica em vitaminas e com um incentivo à mudança no estilo de vida.

Diets with corn oil and/or low protein increase acute acetaminophen hepatotoxicity compared to diets with beef tallow in a rat model

It has been reported that dietary polyunsaturated fats (PUFA) increase liver injury in response to ethanol feeding. We tested the hypothesis that diets rich in linoleic acid (18:2n-6) would affect acute liver injury after acetaminophen injection and that protein restriction might exacerbate the liver injury. We examined effects of feeding diets with either 15% (wt/wt) corn oil or 14% beef tallow and 1% corn oil for six weeks with either 6 or 20 g/100 g protein on acute hepatotoxicity. After the feeding period, liver injury was induced by injecting either with 600 mg/kg body weight acetaminophen suspended in gum arabic-based vehicle, or with vehicle alone during fasting status. Samples of liver and plasma were taken for analyses of hepatic glutathione (GSH) levels and liver-specific enzymes [(Glutamate-pyruvate transaminase (GPT) and glutamate-oxaloacetate transaminase (GOT)], respectively. Whereas GSH level was significantly lower in only group fed 15% corn oil with 6 g/100 g protein among acetaminophen-treated groups, activities of GPT and GOT were significantly elevated in all groups except the one fed beef tallow with 20 g/100 g protein, suggesting low protein might exacerbate drug-induced hepatotoxicity. The feeding regimens changed the ratio of 18:2n-6 to oleic acid (18:1n-9) in total liver lipids approximately five-fold, and produced modest changes in arachidonic acid (20:4n-6). We conclude that diets with high 18:2n-6 promote acetaminophen-induced liver injury compared to diets with more saturated fatty acids (SFA). In addition, protein restriction appeared to exacerbate the liver injury.

Amounts and Food Sources of Nutrients of Elementary School Lunch Menus by the Type of Foodservice and the Percent Energy from Fat / 대한지역사회영양학회지

This study was conducted to assess macro- and micronutrient compositions in school lunch menus based on the 'Dietary Guideline' for School Lunches. Ninety-five dieticians in elementary school in Chungbuk were asked to complete a questionnaire on characteristics of the school lunch program (such as type of foodservice, food production system), the information about dietitians (such as age, education, and job history), and the extent of the use of processed foods and frozen foods. They were asked to return the questionnaire with the menus including the name and the quantity of every food ingredient offered during a week. A total of 554 lunch menus provided for a week of June 2004 were analyzed. Average nutrient content per meal was as follows; 660 kcal, energy; 92.9 g, carbohydrate; 26.7 g, protein; 21.1 g, fat; 287 microgramRE, vitamin A; 0.5 mg, thiamin; 0.5 mg, riboflavin; 29.3 mg, vitamin C; 338.2 mg, calcium; 3.9 mg, iron; and 97 mg, cholesterol. Average percentages of energy from carbohydrate, protein and fat was 56.2%, 16.2%, and 29.0%, respectively. The mean nutrient content per meal was higher in rural-type than in urban-type schools. The weekly menu of 40% of the schools provided or =30% of energy from fat. The micronutrient content was generally high when the percent energy from fat was less than 25%. Our results showed that only 52.6% of the schools provided lunches with the energy composition as in the 'Dietary Guideline' of School Lunches. Whole Milk was the major contributor to fat, saturated fatty acid and cholesterol. We suggest that school foodservices start to provide low fat milk instead of whole milk to reduce fat, saturated fatty acid and cholesterol. If low fat milk is served instead of whole milk, percentage of energy from fat and saturated fat can be reduced from 29% to 25%, and from 10.2% to 9.1%, respectively, and cholesterol could be reduced from 97 mg to 79 mg. Efforts to meet 'Dietary Guideline' for School Lunches should be made, especially to reduce fat intake, while maintaining essential nutrient intake at sufficient levels for children.

Saturated fatty acids trigger apoptosis and inhibit cell cycle progression in insulinoma cells / 西安交通大学学报(医学版)

Objective To investigate the effect of saturated fatty acid palmitate acids(PA) action on viability,proliferation and apoptosis of murine insulinoma MIN6 cells,and the possible intracellular pathways activated by PA.Methods Cell viability was evaluated with MTT reduction conversion assay.The Annexin-Ⅴ/FITC cell death detection kit was used to monitor PA-induced apoptosis.(IAP) family(XIAP and cIAP-2),cyclin D1 and CDK4 were further detected using Western blot.Results ① PA of different concentration significantly inhibited the proliferation of MIN6 cells(P