Your browser doesn't support javascript.
loading
Influence of Dietary n-3 Long Chain Polyunsaturated Fatty Acid Intake on Oxylipins in Erythrocytes of Women with Rheumatoid Arthritis.
Lindqvist, Helen M; Winkvist, Anna; Gjertsson, Inger; Calder, Philip C; Armando, Aaron M; Quehenberger, Oswald; Coras, Roxana; Guma, Monica.
Affiliation
  • Lindqvist HM; Department of Internal Medicine and Clinical Nutrition, Institute of Medicine, Sahlgrenska Academy, University of Gothenburg, 405 30 Gothenburg, Sweden.
  • Winkvist A; Department of Internal Medicine and Clinical Nutrition, Institute of Medicine, Sahlgrenska Academy, University of Gothenburg, 405 30 Gothenburg, Sweden.
  • Gjertsson I; Department of Rheumatology and Inflammation Research, Institute of Medicine, Sahlgrenska Academy, University of Gothenburg, 405 30 Gothenburg, Sweden.
  • Calder PC; School of Human Development and Health, Faculty of Medicine, University of Southampton, Southampton SO16 6YD, UK.
  • Armando AM; NIHR Southampton Biomedical Research Centre, University Hospital Southampton NHS Foundation Trust and University of Southampton, Southampton SO16 6YD, UK.
  • Quehenberger O; Department of Pharmacology, School of Medicine, University of California San Diego, 9500 Gilman Drive, La Jolla, CA 92093, USA.
  • Coras R; Department of Pharmacology, School of Medicine, University of California San Diego, 9500 Gilman Drive, La Jolla, CA 92093, USA.
  • Guma M; Department of Medicine, School of Medicine, University of California San Diego, 9500 Gilman Drive, La Jolla, CA 92093, USA.
Molecules ; 28(2)2023 Jan 11.
Article in En | MEDLINE | ID: mdl-36677774
ABSTRACT
Oxylipins derived from n-3 fatty acids are suggested as the link between these fatty acids and reduced inflammation. The aim of the present study was to explore the effect of a randomized controlled cross-over intervention on oxylipin patterns in erythrocytes. Twenty-three women with rheumatoid arthritis completed 2 × 11-weeks exchanging one cooked meal per day, 5 days a week, for a meal including 75 g blue mussels (source for n-3 fatty acids) or 75 g meat. Erythrocyte oxylipins were quantified by liquid chromatography-tandem mass spectrometry (LC-MS/MS). The results were analyzed with multivariate data analysis. Orthogonal projections to latent structures (OPLS) with effect projections and with discriminant analysis were performed to compare the two diets' effects on oxylipins. Wilcoxon signed rank test was used to test pre and post values for each dietary period as well as post blue-mussel vs. post meat. The blue-mussel diet led to significant changes in a few oxylipins from the precursor fatty acids arachidonic acid and dihomo-É£-linolenic acid. Despite significant changes in eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) and free EPA in erythrocytes in the mussel group, no concurrent changes in their oxylipins were seen. Further research is needed to study the link between n-3 fatty-acid intake, blood oxylipins, and inflammation.
Subject(s)
Key words

Full text: 1 Database: MEDLINE Main subject: Arthritis, Rheumatoid / Fatty Acids, Omega-3 Type of study: Clinical_trials Limits: Female / Humans Language: En Journal: Molecules Journal subject: BIOLOGIA Year: 2023 Type: Article Affiliation country: Sweden

Full text: 1 Database: MEDLINE Main subject: Arthritis, Rheumatoid / Fatty Acids, Omega-3 Type of study: Clinical_trials Limits: Female / Humans Language: En Journal: Molecules Journal subject: BIOLOGIA Year: 2023 Type: Article Affiliation country: Sweden