Effects of increasing docosahexaenoic acid intake in human healthy volunteers on lymphocyte activation and monocyte apoptosis.
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Effects of increasing docosahexaenoic acid intake in human healthy volunteers on lymphocyte activation and monocyte apoptosis.
Br J Nutr. 2008 Aug 19;:1-7
Authors: Mebarek S, Ermak N, Benzaria A, Vicca S, Dubois M, Némoz G, Laville M, Lacour B, Véricel E, Lagarde M, Prigent AF
Dietary intake of long-chain n-3 PUFA has been reported to decrease several markers of lymphocyte activation and modulate monocyte susceptibility to apoptosis. However, most human studies examined the combined effect of DHA and EPA using relatively high daily amounts of n-3 PUFA. The present study investigated the effects of increasing doses of DHA added to the regular diet of human healthy volunteers on lymphocyte response to tetradecanoylphorbol acetate plus ionomycin activation, and on monocyte apoptosis induced by oxidized LDL. Eight subjects were supplemented with increasing daily doses of DHA (200, 400, 800, 1600 mg) in a TAG form containing DHA as the only PUFA, for 2 weeks each dose. DHA intake dose-dependently increased the proportion of DHA in mononuclear cell phospholipids, the augmentation being significant after 400 mg DHA/d. The tetradecanoylphorbol acetate plus ionomycin-stimulated IL-2 mRNA level started to increase after ingestion of 400 mg DHA/d, with a maximum after 800 mg intake, and was positively correlated (P < 0.003) with DHA enrichment in cell phospholipids. The treatment of monocytes by oxidized LDL before DHA supplementation drastically reduced mitochondrial membrane potential as compared with native LDL treatment. Oxidized LDL apoptotic effect was significantly attenuated after 400 mg DHA/d and the protective effect was maintained throughout the experiment, although to a lesser extent at higher doses. The present results show that supplementation of the human diet with low DHA dosages improves lymphocyte activability. It also increases monocyte resistance to oxidized LDL-induced apoptosis, which may be beneficial in the prevention of atherosclerosis.
PMID: 18710607 [PubMed - as supplied by publisher]
(Source: The British Journal of Nutrition)Consumption of mate tea ( ilex paraguariensis) decreases the oxidation of unsaturated fatty acids in mouse liver.
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Consumption of mate tea ( Ilex paraguariensis) decreases the oxidation of unsaturated fatty acids in mouse liver.
Br J Nutr. 2008 Aug 19;:1-6
Authors: Martins F, Suzan AJ, Cerutti SM, Arçari DP, Ribeiro ML, Bastos DH, Carvalho PD
Mate (Ilex paraguariensis) is rich in polyphenolic compounds, which are thought to contribute to the health benefits of tea. Mate tea was administered orally to mice at a dose of 0.5, 1.0 or 2.0 g/kg for 60 d, and changes both in serum lipid concentration and fatty acid composition of liver and kidney were examined. The effects of mate tea on serum and tissue lipid peroxidation were assessed by the evaluation of thiobarbituric acid-reactive substances (TBARS). In tea-consuming mice, both MUFA (18 : 1n-9) and PUFA (18 : 2n-6 and 20 : 4n-6) were increased (P 0.05) were found in the levels of serum cholesterol, HDL-cholesterol and TAG under the conditions of the present study. These results suggest that treatment with mate tea was able to protect unsaturated fatty acids from oxidation and may have selective protective effects within the body, especially on the liver.
PMID: 18710608 [PubMed - as supplied by publisher]
(Source: The British Journal of Nutrition)Investigation of the effects of mechanical post-processing with a colloid mill on the texture properties of stirred yogurt
Texture properties of stirred low-fat yogurt were investigated in terms of processing after fermentation. The yogurt gel was pumped through a colloid mill at two gap widths and various peripheral velocities of the rotor. The storage modulus and yield stress were measured after 1 day and after 3 weeks, and the occurrence of syneresis was noted. The main factor for the structural degradation in the shear gap was the mean peripheral velocity of the rotor, rather than the apparent shear rate. Syneresis is related to a certain level of the storage modulus. The yield stress correlated with the storage modulus. (Source: International Journal of Dairy Technology)