4.4 Article

High Omega-3 Polyunsaturated Fatty Acids in fat-1 Mice Reduce Inflammatory Pain

期刊

JOURNAL OF MEDICINAL FOOD
卷 20, 期 6, 页码 535-541

出版社

MARY ANN LIEBERT, INC
DOI: 10.1089/jmf.2016.3871

关键词

docosahexaenoic acid; eicosapentaenoic acid; fat-1 mice; inflammation; neuropathic pain; polyunsaturated fatty acids

资金

  1. National Research Foundation of Korea (NRF) - Ministry of Science, ICT, and Future Planning,
  2. Korea Government (MSIP) [2014R1A1A1038222, 2016R1A2B4009409, 2016R1C1B1015811]

向作者/读者索取更多资源

Omega-3 and omega-6 polyunsaturated fatty acids (PUFAs), such as a-linolenic and linoleic acids, are essential fatty acids in mammals, because they cannot be synthesized de novo. However, fat-1 transgenic mice can synthesize omega-3 PUFAs from omega-6 PUFAs without dietary supplementation of omega-3, leading to abundant omega-3 PUFA accumulation in various tissues. In this study, we used fat-1 transgenic mice to investigate the role of omega-3 PUFAs in response to inflammatory pain. A high omega-3 PUFA tissue content attenuated formalin-induced pain sensitivity, microglial activation, inducible nitric oxide synthase expression, and the phosphorylation of NR2B, a subunit of the N-methyl-D-aspartate (NMDA) receptor. Our findings suggest that elevated omega-3 PUFA levels inhibit NMDA receptor activity in the spinal dorsal horn and modulate inflammatory pain transmission by regulating signal transmission at the spinal dorsal horn, leading to the attenuation of chemically induced inflammatory pain.

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