Fish oil diet may reduce inflammatory levels in the liver of middle-aged rats

Yingqiu Li; Fan Zhao; Qiayu Wu; Mengjie Li; Yingying Zhu; Shangxin Song; Jing Zhu; Yafang Ma; He Li; Xuebin Shi; Xinglian Xu; Guanghong Zhou; Chunbao Li

doi:10.1038/s41598-017-06506-3

Scientific Reports (Jul 2017)

Fish oil diet may reduce inflammatory levels in the liver of middle-aged rats

Yingqiu Li,
Fan Zhao,
Qiayu Wu,
Mengjie Li,
Yingying Zhu,
Shangxin Song,
Jing Zhu,
Yafang Ma,
He Li,
Xuebin Shi,
Xinglian Xu,
Guanghong Zhou,
Chunbao Li

Affiliations

Yingqiu Li: Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Jiangsu Innovation Center of Meat Production and Processing, Nanjing Agricultural University
Fan Zhao: Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Jiangsu Innovation Center of Meat Production and Processing, Nanjing Agricultural University
Qiayu Wu: Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Jiangsu Innovation Center of Meat Production and Processing, Nanjing Agricultural University
Mengjie Li: Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Jiangsu Innovation Center of Meat Production and Processing, Nanjing Agricultural University
Yingying Zhu: Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Jiangsu Innovation Center of Meat Production and Processing, Nanjing Agricultural University
Shangxin Song: Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Jiangsu Innovation Center of Meat Production and Processing, Nanjing Agricultural University
Jing Zhu: Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Jiangsu Innovation Center of Meat Production and Processing, Nanjing Agricultural University
Yafang Ma: Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Jiangsu Innovation Center of Meat Production and Processing, Nanjing Agricultural University
He Li: Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Jiangsu Innovation Center of Meat Production and Processing, Nanjing Agricultural University
Xuebin Shi: Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Jiangsu Innovation Center of Meat Production and Processing, Nanjing Agricultural University
Xinglian Xu: Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Jiangsu Innovation Center of Meat Production and Processing, Nanjing Agricultural University
Guanghong Zhou: Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Jiangsu Innovation Center of Meat Production and Processing, Nanjing Agricultural University
Chunbao Li: Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Jiangsu Innovation Center of Meat Production and Processing, Nanjing Agricultural University

DOI: https://doi.org/10.1038/s41598-017-06506-3
Journal volume & issue: Vol. 7, no. 1
pp. 1 – 11

Abstract

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Abstract The impact of dietary soybean oil, lard and fish oil on physiological responses in middle age is little studied. In this study, we investigated the changes of oxidative stress, inflammatory cytokines, telomere length, and age-related gene expression in the liver of middle-aged rats in response to the above three fat diets. Male Sprague Dawley rats (12 months old) were fed AIN-93M diets for 3 months, in which soybean oil was equivalently replaced by lard or fish oil. As compared to the lard diet, intake of fish oil diet significantly decreased body weight gain, white blood cell count, and levels of hepatic triacylglycerol, total cholesterol, fat accumulation, low-density lipoprotein, oxidative stress and inflammatory cytokines (P < 0.05), but increased telomere length (P < 0.05). On the other hand, lard diet and soybean oil diet showed great similarity in the above variables. PCR array analysis further indicated that fish oil diet significantly down-regulated gene expression related to inflammatory response, apoptosis, DNA binding, proteostasis and telomere attrition. Differentially expressed genes were enriched in the complement and coagulation cascades pathways. Such physiological and molecular responses could be due to different fatty acid composition in fish oil, lard and soybean oil.

Published in Scientific Reports

ISSN: 2045-2322 (Online)
Publisher: Nature Portfolio
Country of publisher: United Kingdom
LCC subjects: Medicine; Science
Website: https://www.nature.com/srep/

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