While research shows that the DHA (docosahexaenoic acid) omega-3 fatty acid is good for the brain, little has been understood about how it is absorbed.
While research shows that the DHA (docosahexaenoic acid) omega-3 fatty acid is good for the brain, little has been understood about how it is absorbed. But now a new study by researchers in Singapore seems to have identified a transporter protein that is used to carry DHA from other parts of the body to the brain.
The research, by the team from National University of Singapore, into the Mfsd2a protein is believed to have widespread implications for how DHA functions in human nutrition. DHA is most abundantly found in the brain (up to 40% of the dry weight), where it is thought to be crucial for neuronal function, even though the brain does not produce DHA.
In their study, the researchers found that mice without the Mfsd2a transporter protein had brains a third smaller than those with the protein, and exhibited memory and learning deficits and high levels of anxiety. The team recognised that the learning, memory and behavioural function of these mice were reminiscent of the affects of omega-3 fatty acid deficiency in mice starved of DHA in their diet.
The mechanics of how the brain absorbs the fatty acid have remained elusive. Explaining the importance of unlocking this mystery, Associate Professor David L Silver, senior author of the research, said: “If we could show the link by determining how DHA gets into the brain, then we could use this information to more effectively target its absorption and formulate an improved nutritional agent.”
Further, the team not only discovered that mice without Mfsd2a were deficient in DHA, but also made the surprising discovery that Mfds2a transports DHA in the chemical form of lysophosphatidlycholine (LPC). LPCs are phospholipids mainly produced by the liver that circulate in human blood at high levels. This is an especially significant finding as LPCs have been considered toxic to cells and their role in the body remains poorly understood.
Based on this new information, Silver’s team showed that Mfsd2a is the major pathway for the uptake of DHA carried in the chemical form of LPCs by the growing foetal brain and the adult brain. The findings, published online in Nature last week, mark the first time a genetic model for brain DHA deficiency and its functions in the brain has been made available. “Our findings can help guide the development of technologies to more effectively incorporate DHA into food and exploit this pathway to maximise the potential for improved nutritionals to improve brain growth and function,” said Silver. “This is especially important for pre-term babies who would not have received sufficient DHA during foetal development.”
Weekly Abstracts:
Role of PUFAs in Reducing Glycemic Variability in Patients with Congenital Hyperinsulinemia
CONGENITAL HYPERINSULINEMIA – Omega-3 Fatty Acids, EPA, DHA
“Reduced Glycemic Variability in Diazoxide-Responsive Children with Congenital Hyperinsulinism Using Supplemental Omega-3-Polyunsaturated Fatty Acids; A Pilot Trial with MaxEPA(R.),” Skae M, Avatapalle HB, et al, Front Endocrinol (Lausanne), 2014 March 12; 5:31. [Epub ahead of print]. (Address: Department of Paediatric Endocrinology, Manchester Academic Health Science Centre, Royal Manchester Children’s Hospital, Central Manchester University Hospitals NHS Foundation Trust , Manchester , UK).
In a open-label, pilot trial involving 20 diazoxide-responsive pediatric patients with congenital hyperinsulinemia (CHI), supplementation with a liquid EPA plus DHA supplement (“Max EPA(R)”), 3 ml/d for a period of 21 days, was found to be associated with reductions in glycemic variability, while not increasing glucose profiles significantly. By the end of the trial, the frequency of CGMS < 4mmol/L was significantly less at the end of treatment, than in the pre-treatment period (556 vs 749), and the frequency of CGMS > 10 mmol/L was also less at the end of the treatment (27 vs 49). The intervention was found to be safe, with only one child having increased LDL. The authors conclude, “The supplemental value of PUFA should be evaluated in a comprehensive clinical trial.”
Blood DHA and EPA in Vegans
OMEGA-3 FATTY ACID STATUS, VEGAN – Omega-3 Fatty Acid, Algae, Algal-derived, EPA, DHA, Vegetarian
“Blood docosahexaenoic acid and eicosapentaenoic acid in vegans: Associations with age and gender and effects of an algal-derived omega-3 fatty acid supplement,” Sarter B, Kelsey KS, et al, Clin Nutr, 2014 March 14; [Epub ahead of print]. (Address: Sanford School of Medicine, University of South Dakota and OmegaQuant Analytics, LLC, Sioux Falls, SD, USA. E-mail: bill@omegaquant.com ).
In a study involving 165 vegans whose omega-3 index were determined according to dried blood spot methodology, of which the 46 who were found to have a baseline omega-3 index of < 4% were given a vegetarian omega-3 supplement for 4 months and then retested, result showed a mean omega-3 index of 3.7 in the group as a whole (similar results as found in a cohort of omnivores from a recent study), significantly higher index in females than in males (3.9 vs. 3.5), directly related to age, and, supplementation with an algal-derived vegetarian omega-3 fatty acid supplement containing 254 mg DHA plus EPA for a period of 4 months, was found to improve the omega-3 index, increasing from 3.1 to 4.8. The authors state, “We conclude that vegans have low baseline omega-3 levels, but not lower than omnivores who also consume very little docosahexaenoic and eicosapentaenoic acids. The vegans responded robustly to a relatively low dose of a vegetarian omega-3 supplement.”
For Health. For Life. 