Reduced prostaglandin F2α release from blood mononuclear leukocytes after oral supplementation of ω3 fatty acids: the OmegAD study

• Published in: Journal of lipid research Vol. 51; no. 5; pp. 1179 - 1185
• Main Authors: Vedin, Inger, Cederholm, Tommy, Freund-Levi, Yvonne, Basun, Hans, Hjorth, Erik, Irving, Gerd Faxén, Eriksdotter-Jönhagen, Maria, Schultzberg, Marianne, Wahlund, Lars-Olof, Palmblad, Jan
• Format: Journal Article
• Language: English
• Published: Elsevier Inc 01-05-2010; The American Society for Biochemistry and Molecular Biology; Elsevier
• Subjects: DHA; EPA; LPS; Omega-3 fatty acid; Patient-Oriented and Epidemiological Research; PBMC; PGF; PHA; prostaglandin; prostaglandin; EPA; Omega-3 fatty acid; PHA; DHA; PBMC; LPS; PGF
• ISSN: 0022-2275; 1539-7262
• DOI: 10.1194/jlr.M002667

Omega-3 fatty acids, e.g., dokosahexaenoic acid (DHA) and eikosapentaenoic acid (EPA), ameliorate inflammatory reactions by various mechanisms, but the role of prostaglandins remains unclear. Our aim was to determine if dietary supplementation with a DHA-rich fish oil influenced the release of PGF2α from peripheral blood mononuclear cells (PBMC). In the OmegAD study, 174 Alzheimer disease patients received either 1.7 g DHA plus 0.6 g EPA or a placebo daily for six months. PBMCs from the 21 (9 on fish oil and 12 on placebo) first-randomized patients were stimulated with either lipopolysaccharide (LPS) or phytohemagglutinin (PHA) before and after 6 months. Our results showed that plasma concentrations of DHA and EPA increased significantly at 6 months in the omega-3 group. PGF2α release from LPS- (but not from PHA-) stimulated PBMC was significantly diminished in this group; no change was noted in the placebo group. PGF2α changes correlated inversely with changes in plasma DHA and EPA. Decreased IL-6 and IL-1β levels correlated with decreased PGF2α levels. The stimulus-specific PGF2α release from PBMC after 6 months of oral supplementation with the DHA-rich fish oil might be one event related to reduced inflammatory reactions associated with omega-3 fatty acid intake.