A Comparison of the Lipid-lowering Effects of Four Different n-3 Highly Unsaturated Fatty Acids in HepG2 Cells
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概要
- 論文の詳細を見る
The effects on lipid metabolism of four different n-3 highly unsaturated fatty acids (n-3HUFA) including eicosapentaenoic acid (EPA, 20:5n-3), docosapentaenoic acid (DPA, 22:5n-3), docosahexaenoic acid (DHA, 22:6n-3), and tetracosahexaenoic acid (THA, 24:6n-3) were compared in the HepG2 cell model. None of the n-3HUFAs affected the viability of the cells. THA exerted the strongest suppression on the synthesis of triacylglycerol and cholesteryl ester (ChE), and the order of the strength of suppression was found to be THA > DHA > DPA > EPA. The mRNA level of fatty acid synthase was suppressed by the n-3HUFAs and the order of the strength of suppression by n-3HUFAs was the same in both triacylglycerol and ChE synthesis. These findings support previous animal test results using EPA, DPA, and DHA. In conclusion, both the number of carbon atoms and double bonds in an n-3HUFA structure has an effect on lipid metabolism in HepG2 cells.
著者
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Nagao Koji
Department of Applied Biochemistry and Food Science, Saga University
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Nagao Koji
Department Of Applied Biochemistry And Food Science Saga University
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Yanagita Teruyoshi
Department Of Agricultural Chemistry Faculty Of Agriculture Saga University
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Gotoh Naohiro
Department Of Food Science And Technology Tokyo University Of Fisheries
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Mizobe Hoyo
Tsukishima Foods Industry Co. Ltd.
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Yoshinaga Kazuaki
Tsukishima Foods Industry Co., Ltd.
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Kojima Koichi
Tsukishima Foods Industry Co., Ltd.
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Ishida Hiroki
Department of Chemistry and Biochemistry, Graduate School of Engineering,, Kyushu University
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Nagai Toshiharu
Tsukishima Foods Industry Co. Ltd.
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Nakamitsu Kazusa
Department of Applied Biochemistry and Food Science, Saga University
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Beppu Fumiaki
Department of Food Science and Technology, Tokyo University of Marine Science and Technology
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Kojima Koichi
Tsukishima Foods Industry Co. Ltd.
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Ishida Hiroki
Department of Food Science and Technology, Tokyo University of Marine Science and Technology
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