DHA-enriched phospholipid diets modulate age-related alterations in rat hippocampus

Favrelière, Sylvie; Perault, M. C.; Huguet, François; Javel, Dominique de; Bertrand, Nathalie; Piriou, Alain; Durand, Georges

doi:10.1016/s0197-4580(02)00064-7

Cited by 92 publications

(67 citation statements)

References 53 publications

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“…Animals were maintained on a balanced diet containing ALA and LA from birth to 18 months, during which time spontaneous ACh release steadily declined in the hippocampus. While the egg phospholipid diet restored both the DHA and AA content of neuronal membranes and ACh release in the hippocampus, the pig brain diet had no effect on membrane composition, but was able to restore ACh release, albeit to a lesser extent than the egg phospholipid diet [22]. In a similar study, rats were fed with diets supplemented with increasing levels of DHA derived from either egg phospholipids or tuna oil.…”

Section: Pufas and The Aging Brainmentioning

confidence: 97%

“…The beneficial effects of PUFAs on neuronal function have traditionally been assumed to be mediated via fatty acid enrichment of neuronal membranes and alterations in membrane biophysical properties [19]. However, one study demonstrated an increase in ACh release despite no changes in membrane PUFA content [22] indicating that the effects of fatty acids on cholinergic transmission may, therefore, not be mediated exclusively by alterations in membrane composition. In addition to affecting ACh release, PUFAs have also been shown to impact ACh receptors, both nicotinic and muscarinic.…”

Section: Pufas and The Aging Brainmentioning

confidence: 99%

“…Although several studies have demonstrated that DHA supplementation can restore membrane content and enhance ACh release [22,23], few studies have reported a beneficial effect of DHA, EPA or fish oil on cognitive behavior in aged animals [36,37]. DHA supplementation was found to be ineffective at improving overall Morris water maze performance when given at 9.4 g/kg diet to aged mice throughout life [36], 11.2% of dietary fatty acids to aged rats for 4 weeks [38], or 3.5 g/kg diet to aged APP/ PS1 mice [39].…”

Section: Dietary Fatty Acids and Age-related Cognitive Declinementioning

confidence: 99%

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Dietary polyunsaturated fatty acids improve cholinergic transmission in the aged brain

2009

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The cholinergic theory of aging states that dysfunction of cholinergic neurons arising from the basal forebrain and terminating in the cortex and hippocampus may be involved in the cognitive decline that occurs during aging and Alzheimer's disease. Despite years of research, pharmacological interventions to treat or forestall the development of Alzheimer's disease have primarily focused on enhancing cholinergic transmission, either through increasing acetylcholine (ACh) synthesis or inhibition of the acetylcholinesterase enzyme responsible for ACh hydrolysis. However, recent studies have indicated that dietary supplementation can impact the cholinergic system, particularly during aging. The purpose of the present review is to examine the relevant research suggesting that cholinergic functioning may be maintained during aging via consuming a diet containing polyunsaturated fatty acids (PUFAs). The data reviewed herein indicate that, at least in animal studies, inclusion of PUFAs in the diet can improve cholinergic transmission in the brain, possibly leading to improvements in cognitive functioning.

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Section: Pufas and The Aging Brainmentioning

confidence: 97%

Section: Pufas and The Aging Brainmentioning

confidence: 99%

Section: Dietary Fatty Acids and Age-related Cognitive Declinementioning

confidence: 99%

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Dietary polyunsaturated fatty acids improve cholinergic transmission in the aged brain

2009

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“…Commentary of adiponectin (because hypertensives have peripheral insulin resistance and are more prone to develop type 2 diabetes mellitus and metabolic syndrome 32 ); (g) depressed anti-oxidant capacity; (h) enhanced sympathetic tone (catecholamines have pro-inflammatory actions 33 ) and (i) low acetylcholine levels in the brain and leukocytes (because acetylcholine is an anti-inflammatory molecule, it enhances NO generation and its levels are enhanced by AA/EPA/DHA supplementation 34,35 ). Some of the suggested studies could be performed in human beings using peripheral leukocytes and macrophages because they contain the complete intracellular machinery for the generation, release and metabolism of dietary essential fatty acids, lipoxins, resolvins, protectins, maresins, nitrolipids, catecholamines, acetylcholine and serotonin, as well as the renin-angiotensin system and anti-oxidants.…”

Section: Linoleic Acid α-Linolenic Acidmentioning

confidence: 99%

Essential fatty acids and their metabolites in the context of hypertension

Das

2010

Hypertens Res

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H ypertension is associated with an increase in peripheral vascular resistance, insulin resistance, endothelial dysfunction and enhanced activity of the sympathetic nervous system. 1 The condition causes morbidity and mortality. Hence, understanding its pathobiology is necessary to develop effective strategies for both prevention and management.There is increasing evidence that nutritional factors and type and level of fat in the diet are critical in the pathogenesis of essential hypertension. 2 Earlier, Weisinger et al. 3 showed that perinatal deficiency of the essential dietary o-3 fatty acid a-linolenic acid (ALA) resulted in a reduction in hypothalamic docosahexaenoic acid (DHA,. This caused hypertension in Sprague-Dawley rats, although hypothalamic DHA levels eventually returned to normal in the adults. This suggests that restoring hypothalamic DHA to normal is not sufficient to prevent the development of hypertension. Li et al. 4 reported that in animals fed a diet rich in o-6 with very little ALA and then re-fed the control diet rich in ALA for 24 weeks, DHA levels were still significantly less than the control values in phosphatidylethanolamine, phosphatidylserine and phosphatidylinositol fractions (by 9, 18 and 34%, respectively). The results led to the suggestion that o-6/o-3 PUFA imbalance early in life leads to irreversible changes in hypothalamic composition. The increased ALA and reduced DHA proportions in the animals re-fed ALA in later life are consistent with dysfunction or down-regulation of the conversion of ALA to DHA. In this issue of the journal, Begg et al. 5 report that different sources of ALA (canola or flaxseed oil) are effective in preventing hypertension related to o-3 fatty acid deficiency. However, animals that received canola oil had lower body weight, less adiposity, lower plasma leptin levels and consumed less food, whereas animals fed safflower oil + flaxseed oil also had lower but less marked reductions in adiposity and plasma leptin levels compared with animals that were given safflower oil only. This latter group developed an o-fatty acid deficiency. In addition, safflower oil + flaxseed oil-fed animals consumed more food and water. These results suggest that body weight, plasma leptin and brain DHA are the main determinants of blood pressure. This study also implies that there exists an interaction between o-3 and o-6 fatty acids that influences body weight, plasma leptin and, possibly, fatty acid composition and its metabolism in various tissues. This potential mechanism was not investigated by Begg et al. 5 and may have a function in the pathophysiology of hypertension and metabolic syndrome. 6 Earlier, we observed that in patients with uncontrolled essential hypertension, O 2 À. , hydrogen peroxide and lipid peroxides were produced in significantly large amounts by both unstimulated and stimulated polymorphonuclear leukocytes that reverted to normal after the control of hypertension by anti-hypertensive medicines such as calcium antagonists, b blockers and ACE inhibi...

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“…During aging, the level and replacement of brain PUFAs decreases, particularly in the hippocampus, cortex, striatum and hypothalamus (figure 3). Brain levels of DHA and AA diminish in aging rats who display alterations in cognition and in LTP in the hippocampus (Favreliere et al, 2003). In transgenic SAMP8 mice, in which aging is accelerated, DHA decreases with age whereas lipid peroxidation increases (Petursdottir et al, 2002).…”

Section: Consequences Of the Decrease In N-3 Pufas On Age-related Neumentioning

confidence: 99%

Neuroinflammation and aging: influence of dietary n-3 polyunsaturated fatty acid

Layé

Delpech

Smedt-Peyrusse

et al. 2011

OCL

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DHA-enriched phospholipid diets modulate age-related alterations in rat hippocampus

Cited by 92 publications

References 53 publications

Dietary polyunsaturated fatty acids improve cholinergic transmission in the aged brain

Dietary polyunsaturated fatty acids improve cholinergic transmission in the aged brain

Essential fatty acids and their metabolites in the context of hypertension

Neuroinflammation and aging: influence of dietary n-3 polyunsaturated fatty acid

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