2016 Fiscal Year Final Research Report
Anti-inflammatory effects of fish-oil containing lipid emulsion in a rat model of hemorrhagic shock
| Project/Area Number |
25504004
|
|---|
| Research Category |
Grant-in-Aid for Scientific Research (C)
|
| Allocation Type | Multi-year Fund |
|---|
| Section | 一般 |
|---|
| Research Field |
Integrated Nutrition Science
|
|---|
| Research Institution | Ochanomizu University |
|---|
Principal Investigator |
|
|---|
| Research Collaborator |
SHINO Miwa
ONISAWA Keiko
SATO Machi
TAKEDA Hiromi
ITAGAKI Mai
|
|---|
| Project Period (FY) |
2013-04-01 – 2017-03-31
|
| Keywords | 救急救命医療 / 脂質栄養 / 出血性ショック / 脂質メディエーター / 質量分析 / オメガ３脂肪酸 / 脂肪乳剤 / 魚油 |
|---|
| Outline of Final Research Achievements |
Omega-3 polyunsaturated fatty acids show an anti-inflammatory effects on various inflammatory diseases, while its nutritional significance for emergency therapy was not yet clear. In this study, a lipid emulsion containing fish oil was administered intraarterially 90 min before hemorrhagic shock of rat to assess the anti-inflammatory effect of Omega-3 fatty acids.
It was shown that the short-term pre-administration of fish oil-containing lipid emulsion palliated hypotension and hypoxia in hemorrhagic shock, together with moderation of the severe pulmonary and intestinal disorders. Lipid metabolome analysis using liquid chromatography/electrospray ionization mass spectrometry showed the significant changes of some Omega-3 fatty acid metabolites, which may be involved in its anti-inflammatory effects on hemorrhagic shock.
|
| Free Research Field |
脂質生化学
|
