Long-term intake of fish oil increases oxidative stress and decreases lifespan in senescence-accelerated mice

Tsuduki, Tsuyoshi; Honma, Tetsuo; Nakagawa, Kiyotaka; Ikeda, Ikuo; Miyazawa, Teruo

doi:10.1016/j.nut.2010.05.017

Cited by 76 publications

(52 citation statements)

References 25 publications

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“…For example, wild-derived mice strains have a different membrane fatty acid composition compared to lab strains (Hulbert et al 2006) and have extended longevity even when maintained in the same environment and fed the same diet for their entire life (Miller et al 2002). When a mice strain that exhibits accelerated-senescence was fed fish oil, there was no change in maximum longevity although average longevity was decreased (Tsuduki et al 2011). Similarly, Valencak and Ruf (2011) report no significant effects on longevity of mice fed PUFA-enriched diets.…”

Section: Maximum Longevitymentioning

confidence: 97%

Nutritional ecology of essential fatty acids: an evolutionary perspective

Hulbert

Abbott

2011

Aust. J. Zool.

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There are four types of fatty acids but only two types are essential nutritional requirements for many animals. These are the omega-6 polyunsaturated fatty acids (n-6 PUFA) and the omega-3 polyunsaturated fatty acids (n-3 PUFA) and because they cannot be converted to one another they are separate essential dietary requirements. They are only required in small amounts in the diet and their biological importance stems largely from their role as constituents of membrane lipids. They are synthesised by plants and, as a generalisation, green leaves are the source of n-3 PUFA while seeds are the source of n-6 PUFA in the food chain. While the fatty acid composition of storage fats (triglycerides) is strongly influenced by dietary fatty acid composition, this is not the case for membrane fats. The fatty acid composition of membrane lipids is relatively unresponsive to dietary fatty acid composition, although n-3 PUFA and n-6 PUFA can substitute for each in membrane lipids to some extent. Membrane fatty acid composition appears to be regulated and specific for different species. The role of essential fats in the diet of animals on (1) basal metabolic rate, (2) thermoregulation, (3) maximum longevity, and (4) exercise performance is discussed. There are four types of fatty acids but only two types are essential nutritional requirements for many animals. These are the omega-6 polyunsaturated fatty acids (n-6 PUFA) and the omega-3 polyunsaturated fatty acids (n-3 PUFA) and because they cannot be converted to one another they are separate essential dietary requirements. They are only required in small amounts in the diet and their biological importance stems largely from their role as constituents of membrane lipids. They are synthesised by plants and as a generalization, green leaves are the source of n-3 PUFA while seeds are the source of n-6 PUFA in the food chain.While the fatty acid composition of storage fats (triglycerides) is strongly influenced by diet fatty acid composition, this is not the case for membrane fats. The fatty acid composition of membrane lipids is relatively unresponsive to diet fatty acid composition, although n-3 PUFA and n-6 PUFA can substitute for each in membrane lipids to some extent. Membrane fatty acid composition appears to be regulated and specific for different species. The role of essential fats in the diet of animals on (i) basal metabolic rate, (ii) thermoregulation, (iii) maximum longevity, and (iv) exercise performance is discussed.

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Section: Maximum Longevitymentioning

confidence: 97%

Nutritional ecology of essential fatty acids: an evolutionary perspective

Hulbert

Abbott

2011

Aust. J. Zool.

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“…More generally, negative effects of dietary n-3 LC-PUFA have been attributed with the pro-oxidant effect of LC-PUFA (Garrido et al, 1989;Tsuduki et al, 2011). This can occur through the use of dietary sources that already contain oxidized lipids if not prepared/stored properly with appropriate anti-oxidant protection, but also through pro-oxidant effects in vivo (Albert et al, 2013;Garcia-Hernandez et al, 2013).…”

Section: Negative Reportsmentioning

confidence: 99%

Omega-3 long-chain polyunsaturated fatty acids and aquaculture in perspective

2015

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Abbreviations: ARA, arachidonic acid (20:4n-6); CVD, cardiovascular disease; DHA, docosahexaenoic acid (22:6n-3); DPA, docosapentaenoic acid (22:5n-3); EFA, essential fatty acid; Elovl, fatty acid elongase; EPA, eicosapentaenoic acid (20:5n-3); Fads, fatty acyl desaturase; FM, fishmeal; FO, fish oil; LC-PUFA, long-chain polyunsaturated fatty acids (≥ C20 ≥ 3 double bonds); LOA, linoleic acid (18:2n-6); LNA, linolenic acid (18:3n-3); PUFA, polyunsaturated fatty acid; TAG, triacylglycerol; VO, vegetable oil. ABSTRACTIn the 40 years since the essentiality of polyunsaturated fatty acids (PUFA) in fish was first established by determining quantitative requirements for 18:3n-3 and 18:2n-6 in rainbow trout, essential fatty acid (EFA) research has gone through distinct phases. For 20 years the focus was primarily on determining qualitative and quantitative EFA requirements of fish species. Nutritional and biochemical studies showed major differences between fish species based on whether C 18 PUFA or long-chain (LC)-PUFA were required to satisfy requirements. In contrast, in the last 20 years, research emphasis shifted to determining "optimal" levels of EFA to support growth of fish fed diets with increased lipid content and where growth expectations were much higher. This required greater knowledge of the roles and functions of EFA in metabolism and physiology, and how these impacted on fish health and disease. Requirement studies were more focused on early life stages, in particular larval marine fish, defining not only levels, but also balances between different EFA. Finally, a major driver in the last 10-15 years has been the unavoidable replacement of fish oil and fishmeal in feeds and the impacts that this can have on n-3 LC-PUFA contents of diets and farmed fish, and the human consumer. Thus, dietary n-3 in fish feeds can be defined by three levels.Firstly, the minimum level required to satisfy EFA requirements and thus prevent nutritional pathologies. This level is relatively small and easy to supply even with today's current high demand for fish oil. The second level is that required to sustain maximum growth and optimum health in fish being fed modern high-energy diets. The balance between different PUFA and LC-PUFA is important and defining them is more challenging, and so ideal levels and balances are still not well understood, particularly in relation to fish health. The third level is currently driving much research; how can we supply sufficient n-3 LC-PUFA to maintain the nutritional quality of farmed fish at the same level as 20 years ago, and similar or better than in wild fish? This level far exceeds the biological requirements of the fish itself and to satisfy it we require entirely new sources of n-3 LC-PUFA. We cannot rely on the finite and limited marine resources that we can sustainably harvest or 3 efficiently recycle. We need to produce n-3 LC-PUFA de novo and all possible options should be considered.Keywords: Fish oil; essential fatty acids; nutrition; health; metabolism; sustainability 4 Highl...

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“…Furthermore, Sakamoto (1986) demonstrated that a PUFA-enriched diet without vitamin E stimulates lipid peroxidation in the plasma, liver, kidney, and brain. Furthermore, Tsuduki et al (2011) showed that long-term intake of fish oil increases oxidative stress and decreases lifespan in an animal study. On the other hand, PUFA may protect against oxidative damage similar to radical scavengers (Green et al, 2001).…”

Section: Introductionmentioning

confidence: 99%