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Exp Gerontol. 2014 Nov;59:51-7. doi: 10.1016/j.exger.2014.04.005. Epub 2014 Apr 18.

Elevated levels of pro-inflammatory oxylipins in older subjects are normalized by flaxseed consumption.

Author information

1
Canadian Centre for Agri-food Research in Health and Medicine (CCARM), 351 Taché Avenue, Winnipeg, Manitoba R2H 2A6, Canada; The Institute of Cardiovascular Sciences, St. Boniface Hospital Research Centre, 351 Taché Avenue, Winnipeg, Manitoba R2H 2A6, Canada; Department of Physiology, 745 Bannatyne Avenue, Winnipeg, MB R3E 0J9, Canada.
2
Canadian Centre for Agri-food Research in Health and Medicine (CCARM), 351 Taché Avenue, Winnipeg, Manitoba R2H 2A6, Canada; Human Nutritional Sciences, W383 Duff Roblin Building, Winnipeg, MB R3T 2N2, Canada.
3
The Institute of Cardiovascular Sciences, St. Boniface Hospital Research Centre, 351 Taché Avenue, Winnipeg, Manitoba R2H 2A6, Canada; Internal Medicine, University of Manitoba, 820 Sherbrook Street, Winnipeg, MB R3E 0J9, Canada.
4
Canadian Centre for Agri-food Research in Health and Medicine (CCARM), 351 Taché Avenue, Winnipeg, Manitoba R2H 2A6, Canada; The Institute of Cardiovascular Sciences, St. Boniface Hospital Research Centre, 351 Taché Avenue, Winnipeg, Manitoba R2H 2A6, Canada; Department of Physiology, 745 Bannatyne Avenue, Winnipeg, MB R3E 0J9, Canada. Electronic address: gpierce@sbrc.ca.

Abstract

BACKGROUND AND AIMS:

Oxylipins, including eicosanoids, are highly bioactive molecules endogenously produced from polyunsaturated fatty acids. Oxylipins play a key role in chronic disease progression. It is possible, but unknown, if oxylipin concentrations change with the consumption of functional foods or differ with subject age.

METHODS:

Therefore, in a parallel comparator trial, 20 healthy individuals were recruited into a younger (19-28years) or older (45-64years) age group (n=10/group). Participants ingested one muffin/day containing 30g of milled flaxseed (6g alpha-linolenic acid) for 4weeks. Plasma oxylipins were isolated through solid phase extraction, analyzed with HPLC-MS/MS targeted lipidomics, and quantified with the stable isotope dilution method.

RESULTS:

At baseline, the older group exhibited 13 oxylipins ≥2-fold the concentration of the younger group. Specifically, pro-inflammatory oxylipins 5-hydroxyeicosatetraenoic acid, 9,10,13-trihydroxyoctadecenoic acid, and 9,12,13-trihydroxyoctadecenoic acid were significantly greater in the older (1.1±0.23nM, 5.6±0.84nM, and 4.5±0.58nM, respectively) versus the younger group (0.34±0.12nM, 3.5±0.33nM, and 3.0±0.24nM, respectively) (p<0.05). After 4weeks of flaxseed consumption the number of oxylipins that were ≥2-fold higher in the older versus the younger group was reduced to 3. 5-Hydroxyeicosatetraenoic acid, 9,10,13-trihydroxyoctadecenoic acid, and 9,12,13-trihydroxyoctadecenoic acid decreased in the older group to concentrations equivalent to the younger group after flaxseed consumption.

CONCLUSION:

These data suggest a potential role for oxylipins in the aging process and how nutritional interventions like flaxseed can beneficially disrupt these biological changes associated with inflammation and aging.

KEYWORDS:

Aging; Alpha-linolenic acid; Eicosanoids; Lipidomics

PMID:
24747581
DOI:
10.1016/j.exger.2014.04.005
[Indexed for MEDLINE]
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