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Lipid Supplementation for Longevity and Gene Transcriptional Analysis in Caenorhabditis elegans
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Dietary lipids impacts on healthy ageing
Harumi Okuyama1, Kazuyo Yamada, Daisuke Miyazawa
1Laboratory of Preventive Nutraceutical Sciences, Kinjo Gakuin University College of Pharmacy, 2-1723 Omori, Moriyamaku, Nagoya, 463-8521, Japan. okuyamah@kinjo-u.ac.jp
Lipids
|June 5, 2007
Summary
Dietary omega-3 fatty acids promote healthy aging and survival in rodents. However, certain oils, including hydrogenated types, unexpectedly reduced lifespan, suggesting factors beyond fatty acid profiles are crucial for evaluating fats and oils in aging research.
Area of Science:
- Lipid nutrition
- Nutritional science
- Gerontology
Background:
- Healthy aging is a growing area of interest in lipid nutrition.
- Dietary fats significantly impact aging biomarkers, including survival and cognitive function.
- Previous studies suggest a low omega-6/omega-3 ratio is beneficial for healthy aging.
Purpose of the Study:
- To evaluate the impact of dietary fats, specifically omega-3 and omega-6 rich oils, on healthy aging biomarkers in rodents.
- To investigate the survival rates of stroke-prone spontaneously hypertensive rats (SHRSP) fed diets supplemented with various fats and oils.
- To identify potential factors, beyond fatty acid composition, that influence lifespan and healthspan in the context of dietary fats.
Main Methods:
- Rodents were fed diets supplemented with high-linoleic acid (omega-6) safflower oil or high-alpha-linolenic acid (omega-3) perilla oil for extended periods.
- Survival, learning/memory performance, and physical capabilities were assessed as in vivo biomarkers of healthy aging.
- Stroke-prone SHRSP rats were fed diets with 10% fat from various sources, including vegetable and hydrogenated oils, and their survival and physiological parameters were monitored.
Main Results:
- Perilla oil (rich in omega-3) was associated with beneficial effects on healthy aging compared to safflower oil (rich in omega-6).
- Omega-3 rich oils generally supported longer survival in SHRSP rats compared to omega-6 rich oils.
- Certain vegetable and hydrogenated oils significantly reduced SHRSP rat survival, an effect not explained by fatty acid or phytosterol content, and associated with decreased platelet counts and organ pathology.
Conclusions:
- A low omega-6/omega-3 ratio in the diet, exemplified by perilla oil, appears beneficial for healthy aging and survival.
- Factors beyond fatty acid profiles (e.g., omega-6/omega-3 balance) and phytosterols are critical when assessing the health impact of fats and oils.
- Dihydro-vitamin K1 is a potential candidate for the stroke-stimulating factor observed in hydrogenated oils, highlighting the need to consider other bioactive components in dietary fats.
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