Detail analysis of esterified oxylipin; Exploring involvement in neurodegenerative disorders

2021 Fiscal Year Final Research Report

• Project/Area Number: 20K15465
• Research Category: Grant-in-Aid for Early-Career Scientists
• Allocation Type: Multi-year Fund
• Review Section: Basic Section 38050:Food sciences-related
• Research Institution: Tohoku University
• Principal Investigator: Otoki Yurika 東北大学, 農学研究科, 助教 (90812834)
• Project Period (FY): 2020-04-01 – 2022-03-31
• Keywords: オキシリピン / アルツハイマー病 / 中性脂質 / リン脂質 / n-3系多価不飽和脂肪酸

Outline of Final Research Achievements

First, we developed the method that can comprehensively analyze the esterified oxylipin (OXL) of each lipid including neutral lipid and phospholipid. Using this method, esterified OXL in brains from Alzheimer's disease (AD) patients and model mice was analyzed. As a result, phospholipid-derived esterified OXL may be involved in cognitive decline in the onset of AD. Furthermore, esterified OXL (particularly epoxide) derived from neutral lipid was significantly reduced in the late AD brain as compared with the healthy brain. Therefore, it was suggested that esterified OXL be closely related to the AD　onset and its pathological change. Then, we organically synthesized several esterified OXL standards, developed those direct analysis method, and confirmed that esterified OXLs certainly exist in the brain.

Free Research Field

食品科学

Academic Significance and Societal Importance of the Research Achievements

高齢化社会が進む現在、アルツハイマー病などの神経変性疾患の予防は喫緊の課題であり、食品機能性成分による予防が国内外で盛んに検討されている。本研究では、DHAやEPA摂取による神経変性疾患発症予防メカニズムの解明を最終目的に、これらの実際の脳における代謝物であるOXLの存在形態および疾患への関与を明らかにした。本研究成果により、闇雲にn-3系多価不飽和脂肪酸を摂取するのではなく、より効率的な摂取方法を講じることができると期待される。食品からのn-3系多価不飽和脂肪酸の摂取による神経変性疾患予防への期待は大きく、本研究の社会的意義と波及性は大きい。