Recovery of brain DHA-containing phosphatidylserine and ethanolamine plasmalogen after dietary DHA-enriched phosphatidylcholine and phosphatidylserine in SAMP8 mice fed with high-fat diet.


Journal

Lipids in health and disease
ISSN: 1476-511X
Titre abrégé: Lipids Health Dis
Pays: England
ID NLM: 101147696

Informations de publication

Date de publication:
25 May 2020
Historique:
received: 23 11 2019
accepted: 31 03 2020
entrez: 27 5 2020
pubmed: 27 5 2020
medline: 25 3 2021
Statut: epublish

Résumé

Glycerophospholipids were the main components of cerebral cortex lipids, and there was a close association between lipid homeostasis and human health. It has been reported that dietary DHA-enriched phosphatidylcholine (DHA-PC) and phosphatidylserine (DHA-PS) could improve brain function. However, it was unclear that whether supplementation of DHA-PC and DHA-PS could change lipid profiles in the brain of dementia animals. SAMP8 mice was fed with different diet patterns for 2 months, including high-fat diet and low-fat diet. After intervention with DHA-PC and DHA-PS for another 2 months, the lipid profile in cerebral cortex was determined by lipidomics in dementia mice. High-fat diet could significantly decrease the levels of DHA-containing PS/pPE, DPA-containing PS, and AA-containing PE, which might exhibit the potential of lipid biomarkers for the prevention and diagnosis of AD. Notably, DHA-PC and DHA-PS remarkably recovered the lipid homeostasis in dementia mice. These might provide a potential novel therapy strategy and direction of dietary intervention for patients with cognitive decline. DHA-PC and DHA-PS could recover the content of brain DHA-containing PS and pPE in SAMP8 mice fed with high-fat diet.

Sections du résumé

BACKGROUND BACKGROUND
Glycerophospholipids were the main components of cerebral cortex lipids, and there was a close association between lipid homeostasis and human health. It has been reported that dietary DHA-enriched phosphatidylcholine (DHA-PC) and phosphatidylserine (DHA-PS) could improve brain function. However, it was unclear that whether supplementation of DHA-PC and DHA-PS could change lipid profiles in the brain of dementia animals.
METHODS METHODS
SAMP8 mice was fed with different diet patterns for 2 months, including high-fat diet and low-fat diet. After intervention with DHA-PC and DHA-PS for another 2 months, the lipid profile in cerebral cortex was determined by lipidomics in dementia mice.
RESULTS RESULTS
High-fat diet could significantly decrease the levels of DHA-containing PS/pPE, DPA-containing PS, and AA-containing PE, which might exhibit the potential of lipid biomarkers for the prevention and diagnosis of AD. Notably, DHA-PC and DHA-PS remarkably recovered the lipid homeostasis in dementia mice. These might provide a potential novel therapy strategy and direction of dietary intervention for patients with cognitive decline.
CONCLUSIONS CONCLUSIONS
DHA-PC and DHA-PS could recover the content of brain DHA-containing PS and pPE in SAMP8 mice fed with high-fat diet.

Identifiants

pubmed: 32450867
doi: 10.1186/s12944-020-01253-3
pii: 10.1186/s12944-020-01253-3
pmc: PMC7249346
doi:

Substances chimiques

Phosphatidylcholines 0
Phosphatidylserines 0
Plasmalogens 0
phosphatidal ethanolamines 0
Docosahexaenoic Acids 25167-62-8

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

104

Subventions

Organisme : National Key R&D Program of China
ID : 2018YFD0901103
Organisme : National Natural Science Foundation of China
ID : 31901688
Organisme : Natural Science Foundation of Shandong Province
ID : ZR2019QC004
Organisme : National Natural Science Foundation of China-Shandong Joint Fund for Marine Science Research Centers
ID : U1606403
Organisme : Laboratory for Marine Drugs and Bioproducts of Pilot National Laboratory for Marine Science and Technology
ID : LMDBKF201807

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Auteurs

Ying-Cai Zhao (YC)

College of Food Science and Engineering, Ocean University of China, Qingdao, 266003, Shandong, China.

Miao-Miao Zhou (MM)

College of Food Science and Engineering, Ocean University of China, Qingdao, 266003, Shandong, China.
Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, QLD, 4072, Australia.

Ling-Yu Zhang (LY)

College of Food Science and Engineering, Ocean University of China, Qingdao, 266003, Shandong, China.

Pei-Xu Cong (PX)

College of Food Science and Engineering, Ocean University of China, Qingdao, 266003, Shandong, China.

Jie Xu (J)

College of Food Science and Engineering, Ocean University of China, Qingdao, 266003, Shandong, China.

Chang-Hu Xue (CH)

College of Food Science and Engineering, Ocean University of China, Qingdao, 266003, Shandong, China.
Laboratory for Marine Drugs and Bioproducts, Pilot National Laboratory for Marine Science and Technology (Qingdao), Qingdao, 266237, Shandong Province, People's Republic of China.

Teruyoshi Yanagita (T)

Laboratory of Nutrition Biochemistry, Department of Applied Biochemistry and Food Science, Saga University, Saga, 840-8502, Japan.

Naiqiu Chi (N)

Qingdao Silver Century Health Industry Group Co., Ltd., Qingdao, 266110, Shandong Province, People's Republic of China.

Tian-Tian Zhang (TT)

College of Food Science and Engineering, Ocean University of China, Qingdao, 266003, Shandong, China.

Feng-Hai Liu (FH)

Department of Clinical Laboratory, Qingdao Municipal Hospital (Group), Qingdao, 266011, Shandong Province, People's Republic of China. Liufenghai2006@126.com.

Yu-Ming Wang (YM)

College of Food Science and Engineering, Ocean University of China, Qingdao, 266003, Shandong, China. wangyuming@ouc.edu.cn.
Laboratory for Marine Drugs and Bioproducts, Pilot National Laboratory for Marine Science and Technology (Qingdao), Qingdao, 266237, Shandong Province, People's Republic of China. wangyuming@ouc.edu.cn.

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Classifications MeSH