School of Human Development and Health, Faculty of Medicine, University of Southampton, Southampton SO16 6YD, UK.
Department of Plant Sciences, Rothamsted Research, Harpenden AL5 2JQ, UK.
Nutrients. 2021 Sep 5;13(9):3116. doi: 10.3390/nu13093116.
Eicosapentaenoic acid (20:5n-3) and docosahexaenoic acid (22:6n-3) are important for leukocyte function. This study investigated whether consuming transgenic (tO) seed oil containing both 20:5n-3 and 22:6n-3 is as effective as fish oil (FO) for increasing the 20:5n-3 and 22:6n-3 content of leukocytes and altering mitogen-induced changes to the T cell transcriptome. Healthy adults ( = 31) consumed 450 mg/day of 20:5n-3 plus 22:6n-3 from either FO or tO for 8 weeks. Blood was collected before and after the intervention. 20:5n-3 and 22:6n-3 incorporation from tO into immune cell total lipids was comparable to FO. The relative expression of the transcriptomes of mitogen-stimulated versus unstimulated T lymphocytes in a subgroup of 16 women/test oil showed 4390 transcripts were differentially expressed at Baseline (59% up-regulated), 4769 (57% up-regulated) after FO and 3443 (38% up-regulated) after tO supplementation. The 20 most altered transcripts after supplementation differed between test oils. The most altered pathways were associated with cell proliferation and immune function. In conclusion, 20:5n-3 and 22:6n-3 incorporation into immune cells from tO was comparable to FO and can modify mitogen-induced changes in the T cell transcriptome, contingent on the lipid matrix of the oil.
二十碳五烯酸(20:5n-3)和二十二碳六烯酸(22:6n-3)对白细胞功能很重要。本研究旨在探讨食用富含 20:5n-3 和 22:6n-3 的转基因(tO)种子油是否与鱼油(FO)一样有效,能够增加白细胞中 20:5n-3 和 22:6n-3 的含量,并改变有丝分裂原诱导的 T 细胞转录组的变化。健康成年人(n=31)连续 8 周每天摄入 450mg 的 20:5n-3 和 22:6n-3,分别来自 FO 或 tO。干预前后采集血液。tO 向免疫细胞总脂质中掺入 20:5n-3 和 22:6n-3 的情况与 FO 相当。在 16 名女性/测试油的亚组中,有丝分裂原刺激与未刺激 T 淋巴细胞转录组的相对表达显示,有 4390 个转录本在基线时差异表达(59%上调),FO 后为 4769 个(57%上调),tO 后为 3443 个(38%上调)。补充后测试油之间差异表达的 20 个最受影响的转录本不同。最受影响的途径与细胞增殖和免疫功能有关。总之,tO 向免疫细胞中掺入 20:5n-3 和 22:6n-3 的情况与 FO 相当,并且可以改变有丝分裂原诱导的 T 细胞转录组的变化,这取决于油的脂质基质。