Fatty acid composition of serum lipid classes in mice following allergic sensitisation with or without dietary docosahexaenoic acid-enriched fish oil substitution

Ralph Rühl, Christin Koch, Tamás Marosvölgyi, Johanna Mihály, Florian J. Schweigert, Margitta Worm, T. Decsi

Research output: Contribution to journalArticle

13 Citations (Scopus)

Abstract

Dietary fatty acids have been shown to influence allergic sensitisation. Both n-3 and n-6 PUFA are involved in targeted mediation of inflammatory responses during allergic sensitisation and manifestation of atopic diseases. In the present experiments we investigated whether supplementation of DHA-enriched fish oil partly substituting dietary sunflower-seed oil, in comparison with sunflower-seed oil, supplemented to mice influences fatty acid composition of serum lipid classes. The effects of the two different diets were also investigated depending on allergic sensitisation. Supplementation of DHA and EPA in doses of 2 and 0.12 % (w/w) to non-sensitised and sensitised mice resulted in significantly increased percentile contributions of DHA to all lipid classes. In contrast, serum values of the n-6 PUFA arachidonic acid (AA) were significantly lower, both in non-sensitised and sensitised mice fed the DHA-enriched diet. The fatty acid composition of serum lipids also reflected allergic sensitisation: the EPA:AA ratio in TAG, cholesteryl esters and phospholipids in non-supplemented animals fell to 23, 29 and 29 % respectively of the original value after allergic sensitisation, whereas it decreased to 70, 80 and 76 % respectively only in the animals supplemented with DHA. In summary, allergic sensitisation alone decreased significantly the EPA:AA ratios in serum TAG, while concomitant supplementation of DHA-enriched fish oil ameliorated this decrease. We postulate from the present results that the amelioration of the severity of allergic sensitisation after DHA supplementation may be linked to altered ratios of the eicosanoid precursors EPA and AA as well as DHA needed for further metabolic activation to pro- or anti-inflammatory bioactive lipids.

Original languageEnglish
Pages (from-to)1239-1246
Number of pages8
JournalBritish Journal of Nutrition
Volume99
Issue number6
DOIs
Publication statusPublished - 2008

Fingerprint

Docosahexaenoic Acids
Fish Oils
Arachidonic Acid
Fatty Acids
Lipids
Serum
Diet
Eicosanoids
Cholesterol Esters
Phospholipids
Anti-Inflammatory Agents
sunflower seed oil

Keywords

  • Allergic sensitisation
  • Arachidonic acid
  • Dihomo-γ-linolenic acid
  • Docosahexaenoic acid
  • Eicosapentaenoic acid
  • n-3 Polyunsaturated fatty acids

ASJC Scopus subject areas

  • Medicine (miscellaneous)
  • Nutrition and Dietetics

Cite this

Fatty acid composition of serum lipid classes in mice following allergic sensitisation with or without dietary docosahexaenoic acid-enriched fish oil substitution. / Rühl, Ralph; Koch, Christin; Marosvölgyi, Tamás; Mihály, Johanna; Schweigert, Florian J.; Worm, Margitta; Decsi, T.

In: British Journal of Nutrition, Vol. 99, No. 6, 2008, p. 1239-1246.

Research output: Contribution to journalArticle

Rühl, Ralph ; Koch, Christin ; Marosvölgyi, Tamás ; Mihály, Johanna ; Schweigert, Florian J. ; Worm, Margitta ; Decsi, T. / Fatty acid composition of serum lipid classes in mice following allergic sensitisation with or without dietary docosahexaenoic acid-enriched fish oil substitution. In: British Journal of Nutrition. 2008 ; Vol. 99, No. 6. pp. 1239-1246.
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AU - Mihály, Johanna

AU - Schweigert, Florian J.

AU - Worm, Margitta

AU - Decsi, T.

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