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Špačková J, Fabra C, Mittelette S, Gaillard E, Chen CH, Cazals G, Lebrun A, Sene S, Berthomieu D, Chen K, Gan Z, Gervais C, Métro TX, Laurencin D. Unveiling the Structure and Reactivity of Fatty-Acid Based (Nano)materials Thanks to Efficient and Scalable 17O and 18O-Isotopic Labeling Schemes. J Am Chem Soc 2020; 142:21068-21081. [PMID: 33264006 PMCID: PMC7877562 DOI: 10.1021/jacs.0c09383] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2020] [Indexed: 12/16/2022]
Abstract
Fatty acids are ubiquitous in biological systems and widely used in materials science, including for the formulation of drugs and the surface-functionalization of nanoparticles. However, important questions regarding the structure and reactivity of these molecules are still to be elucidated, including their mode of binding to certain metal cations or materials surfaces. In this context, we have developed novel, efficient, user-friendly, and cost-effective synthetic protocols based on ball-milling, for the 17O and 18O isotopic labeling of two key fatty acids which are widely used in (nano)materials science, namely stearic and oleic acid. Labeled molecules were analyzed by 1H and 13C solution NMR, IR spectroscopy, and mass spectrometry (ESI-TOF and LC-MS), as well as 17O solid state NMR (for the 17O labeled species). In both cases, the labeling procedures were scaled-up to produce up to gram quantities of 17O- or 18O-enriched molecules in just half-a-day, with very good synthetic yields (all ≥84%) and enrichment levels (up to an average of 46% per carboxylic oxygen). The 17O-labeled oleic acid was then used for the synthesis of a metal soap (Zn-oleate) and the surface-functionalization of ZnO nanoparticles (NPs), which were characterized for the first time by high-resolution 17O NMR (at 14.1 and 35.2 T). This allowed very detailed insight into (i) the coordination mode of the oleate ligand in Zn-oleate to be achieved (including information on Zn···O distances) and (ii) the mode of attachment of oleic-acid at the surface of ZnO (including novel information on its photoreactivity upon UV-irradiation). Overall, this work demonstrates the high interest of these fatty acid-enrichment protocols for understanding the structure and reactivity of a variety of functional (nano)materials systems using high resolution analyses like 17O NMR.
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Affiliation(s)
| | - Charlyn Fabra
- ICGM, Univ Montpellier, CNRS,
ENSCM, Montpellier 34095, France
| | | | | | - Chia-Hsin Chen
- ICGM, Univ Montpellier, CNRS,
ENSCM, Montpellier 34095, France
| | | | - Aurélien Lebrun
- IBMM, Univ Montpellier, CNRS,
ENSCM, Montpellier 34095, France
| | - Saad Sene
- ICGM, Univ Montpellier, CNRS,
ENSCM, Montpellier 34095, France
| | | | - Kuizhi Chen
- National High Magnetic Field Laboratory (NHMFL),
Florida State University, Tallahassee, Florida 32306,
United States
| | - Zhehong Gan
- National High Magnetic Field Laboratory (NHMFL),
Florida State University, Tallahassee, Florida 32306,
United States
| | - Christel Gervais
- Laboratoire de Chimie de la Matière
Condensée de Paris (LCMCP), UMR 7574, Sorbonne Université,
CNRS, 75005 Paris, France
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Chen X, Hong S, Sun X, Xu W, Li H, Ma T, Zheng Q, Zhao H, Zhou Y, Qiang Y, Li B, Li X. Efficacy of fish oil and its components in the management of psoriasis: a systematic review of 18 randomized controlled trials. Nutr Rev 2020; 78:827-840. [PMID: 31995220 DOI: 10.1093/nutrit/nuz098] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Abstract
Context
Fish oil and omega-3 polyunsaturated fatty acids (ω-3 PUFAs) have anti-inflammatory properties, but their effect on psoriasis and its comorbidities remains inconclusive.
Objective
The aim of this quantitative systematic review was to evaluate the efficacy and safety of fish oil and its components in the treatment of psoriasis and its comorbidities.
Data Sources
PubMed, Embase, Cochrane Central Register of Controlled Trials, China Network Knowledge Infrastructure, China Science and Technology Journal Database, and Wanfang databases were searched from inception to March 30, 2019.
Study Selection
Randomized controlled trials were eligible for inclusion if they measured the effect of fish oil and its components in the treatment of patients with psoriasis.
Data Extraction
Eighteen randomized controlled trials involving 927 study participants were included.
Results
Monotherapy with fish oil or ω-3 PUFAs had no effect on the Psoriasis Area and Severity Index (PASI) score (P = 0.47), lesion area (P = 0.34), or pruritus (P = 0.62). Fish oil or ω-3 PUFAs combined with conventional treatments, however, resulted in a decreased PASI score (mean difference [MD], −3.92; 95%CI, −6.15 to −1.69; P = 0.0006) and lesion area (MD, −30.00; 95%CI, −33.82 to −26.18; P < 0.0001). Safety evaluation suggested no between-group differences. Fish oil and its components reduced certain risk factors for obesity, cardiovascular disease, and metabolic disease in patients with psoriasis and also regulated several inflammatory mediators.
Conclusions
Overall, when combined with conventional treatments, fish oil and its components may have beneficial effects on psoriasis and its comorbidities, including obesity, cardiovascular disease, and metabolic disease.
Systematic Review Registration
PROSPERO registration number CRD42019128631.
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Affiliation(s)
- Xi Chen
- Department of Dermatology, Yueyang Hospital of Integrated Traditional Chinese and Western Medicine, Shanghai University of Traditional Chinese Medicine, Shanghai, China
| | - Seokgyeong Hong
- Department of Dermatology, Yueyang Hospital of Integrated Traditional Chinese and Western Medicine, Shanghai University of Traditional Chinese Medicine, Shanghai, China
| | - Xiaoying Sun
- Institute of Dermatology, Shanghai Academy of Traditional Chinese Medicine, Shanghai, China
| | - Wenbin Xu
- Department of Dermatology, Yueyang Hospital of Integrated Traditional Chinese and Western Medicine, Shanghai University of Traditional Chinese Medicine, Shanghai, China
| | - Hongjin Li
- Institute of Dermatology, Shanghai Academy of Traditional Chinese Medicine, Shanghai, China
| | - Tian Ma
- Department of Dermatology, Yueyang Hospital of Integrated Traditional Chinese and Western Medicine, Shanghai University of Traditional Chinese Medicine, Shanghai, China
| | - Qi Zheng
- Department of Integrated Traditional Chinese and Western Medicine, Dermatology Hospital Affiliated to Tongji University, Tongji University School of Medicine, Shanghai, China
| | - Huaibo Zhao
- Department of Dermatology, Yueyang Hospital of Integrated Traditional Chinese and Western Medicine, Shanghai University of Traditional Chinese Medicine, Shanghai, China
| | - Yaqiong Zhou
- Institute of Dermatology, Shanghai Academy of Traditional Chinese Medicine, Shanghai, China
| | - Yan Qiang
- Department of Dermatology, Songjiang Hospital Affiliated to Shanghai Jiao Tong University (preparatory stage), Jiao Tong University School of Medicine, Shanghai, China
| | - Bin Li
- Department of Dermatology, Yueyang Hospital of Integrated Traditional Chinese and Western Medicine, Shanghai University of Traditional Chinese Medicine, Shanghai, China
| | - Xin Li
- Department of Dermatology, Yueyang Hospital of Integrated Traditional Chinese and Western Medicine, Shanghai University of Traditional Chinese Medicine, Shanghai, China
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Plourde M, Chouinard-Watkins R, Rioux-Perreault C, Fortier M, Dang MTM, Allard MJ, Tremblay-Mercier J, Zhang Y, Lawrence P, Vohl MC, Perron P, Lorrain D, Brenna JT, Cunnane SC. Kinetics of 13C-DHA before and during fish-oil supplementation in healthy older individuals. Am J Clin Nutr 2014; 100:105-12. [PMID: 24829492 DOI: 10.3945/ajcn.113.074708] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023] Open
Abstract
BACKGROUND Docosahexaenoic acid (DHA) kinetics appear to change with intake, which is an effect that we studied in an older population by using uniformly carbon-13-labeled DHA ((13)C-DHA). OBJECTIVE We evaluated the influence of a fish-oil supplement over 5 mo on the kinetics of (13)C-DHA in older persons. DESIGN Thirty-four healthy, cognitively normal participants (12 men, 22 women) aged between 52 and 90 y were recruited. Two identical kinetic studies were performed, each with the use of a single oral dose of 40 mg (13)C-DHA. The first kinetic study was performed before participants started taking a 5-mo supplementation that provided 1.4 g DHA/d plus 1.8 g eicosapentaenoic acid (EPA)/d (baseline); the second study was performed during the final month of supplementation (supplement). In both kinetic studies, blood and breath samples were collected ≤8 h and weekly over 4 wk to analyze (13)C enrichment. RESULTS The time × supplement interaction for (13)C-DHA in the plasma was not significant, but there were separate time and supplement effects (P < 0.0001). The area under the curve for plasma (13)C-DHA was 60% lower while subjects were taking the supplement than at baseline (P < 0.0001). The uniformly carbon-13-labeled EPA concentration was 2.6 times as high 1 d posttracer while patients were taking the supplement as it was at baseline. The mean (±SEM) plasma (13)C-DHA half-life was 4.5 ± 0.4 d at baseline compared with 3.0 ± 0.2 d while taking the supplement (P < 0.0001). Compared with baseline, the mean whole-body half-life was 61% lower while subjects were taking the supplement. The loss of (13)C-DHA through β-oxidation to carbon dioxide labeled with carbon-13 increased from 0.085% of dose/h at baseline to 0.208% of dose/h while subjects were taking the supplement. CONCLUSIONS In older persons, a supplement of 3.2 g EPA + DHA/d increased β-oxidation of (13)C-DHA and shortened the plasma (13)C-DHA half-life. Therefore, when circulating concentrations of EPA and DHA are increased, more DHA is available for β-oxidation. This trial was registered at clinicaltrials.gov as NCT01577004.
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Affiliation(s)
- Mélanie Plourde
- From the Research Center on Aging, Health and Social Services Centre-University Institute of Geriatrics of Sherbrooke, Sherbrooke, Canada (MP, RC-W, CR-P, MF, MTMD, M-JA, JT-M, DL, and SCC); the Departments of Medicine (MP, PP, and SCC), Physiology (RC-W and MTMD), and Psychology (DL), Université de Sherbrooke, Sherbrooke, Canada; the, Division of Nutritional Sciences, Cornell University, Ithaca, NY (YZ, PL, and JTB); and the Institute of Nutrition and Functional Foods (MP, RC-W, MTMD, M-CV, and SCC) and Department of Food Science and Nutrition (M-CV), Université Laval, Québec, Canada
| | - Raphaël Chouinard-Watkins
- From the Research Center on Aging, Health and Social Services Centre-University Institute of Geriatrics of Sherbrooke, Sherbrooke, Canada (MP, RC-W, CR-P, MF, MTMD, M-JA, JT-M, DL, and SCC); the Departments of Medicine (MP, PP, and SCC), Physiology (RC-W and MTMD), and Psychology (DL), Université de Sherbrooke, Sherbrooke, Canada; the, Division of Nutritional Sciences, Cornell University, Ithaca, NY (YZ, PL, and JTB); and the Institute of Nutrition and Functional Foods (MP, RC-W, MTMD, M-CV, and SCC) and Department of Food Science and Nutrition (M-CV), Université Laval, Québec, Canada
| | - Christine Rioux-Perreault
- From the Research Center on Aging, Health and Social Services Centre-University Institute of Geriatrics of Sherbrooke, Sherbrooke, Canada (MP, RC-W, CR-P, MF, MTMD, M-JA, JT-M, DL, and SCC); the Departments of Medicine (MP, PP, and SCC), Physiology (RC-W and MTMD), and Psychology (DL), Université de Sherbrooke, Sherbrooke, Canada; the, Division of Nutritional Sciences, Cornell University, Ithaca, NY (YZ, PL, and JTB); and the Institute of Nutrition and Functional Foods (MP, RC-W, MTMD, M-CV, and SCC) and Department of Food Science and Nutrition (M-CV), Université Laval, Québec, Canada
| | - Mélanie Fortier
- From the Research Center on Aging, Health and Social Services Centre-University Institute of Geriatrics of Sherbrooke, Sherbrooke, Canada (MP, RC-W, CR-P, MF, MTMD, M-JA, JT-M, DL, and SCC); the Departments of Medicine (MP, PP, and SCC), Physiology (RC-W and MTMD), and Psychology (DL), Université de Sherbrooke, Sherbrooke, Canada; the, Division of Nutritional Sciences, Cornell University, Ithaca, NY (YZ, PL, and JTB); and the Institute of Nutrition and Functional Foods (MP, RC-W, MTMD, M-CV, and SCC) and Department of Food Science and Nutrition (M-CV), Université Laval, Québec, Canada
| | - Marie Thuy Mai Dang
- From the Research Center on Aging, Health and Social Services Centre-University Institute of Geriatrics of Sherbrooke, Sherbrooke, Canada (MP, RC-W, CR-P, MF, MTMD, M-JA, JT-M, DL, and SCC); the Departments of Medicine (MP, PP, and SCC), Physiology (RC-W and MTMD), and Psychology (DL), Université de Sherbrooke, Sherbrooke, Canada; the, Division of Nutritional Sciences, Cornell University, Ithaca, NY (YZ, PL, and JTB); and the Institute of Nutrition and Functional Foods (MP, RC-W, MTMD, M-CV, and SCC) and Department of Food Science and Nutrition (M-CV), Université Laval, Québec, Canada
| | - Marie-Julie Allard
- From the Research Center on Aging, Health and Social Services Centre-University Institute of Geriatrics of Sherbrooke, Sherbrooke, Canada (MP, RC-W, CR-P, MF, MTMD, M-JA, JT-M, DL, and SCC); the Departments of Medicine (MP, PP, and SCC), Physiology (RC-W and MTMD), and Psychology (DL), Université de Sherbrooke, Sherbrooke, Canada; the, Division of Nutritional Sciences, Cornell University, Ithaca, NY (YZ, PL, and JTB); and the Institute of Nutrition and Functional Foods (MP, RC-W, MTMD, M-CV, and SCC) and Department of Food Science and Nutrition (M-CV), Université Laval, Québec, Canada
| | - Jennifer Tremblay-Mercier
- From the Research Center on Aging, Health and Social Services Centre-University Institute of Geriatrics of Sherbrooke, Sherbrooke, Canada (MP, RC-W, CR-P, MF, MTMD, M-JA, JT-M, DL, and SCC); the Departments of Medicine (MP, PP, and SCC), Physiology (RC-W and MTMD), and Psychology (DL), Université de Sherbrooke, Sherbrooke, Canada; the, Division of Nutritional Sciences, Cornell University, Ithaca, NY (YZ, PL, and JTB); and the Institute of Nutrition and Functional Foods (MP, RC-W, MTMD, M-CV, and SCC) and Department of Food Science and Nutrition (M-CV), Université Laval, Québec, Canada
| | - Ying Zhang
- From the Research Center on Aging, Health and Social Services Centre-University Institute of Geriatrics of Sherbrooke, Sherbrooke, Canada (MP, RC-W, CR-P, MF, MTMD, M-JA, JT-M, DL, and SCC); the Departments of Medicine (MP, PP, and SCC), Physiology (RC-W and MTMD), and Psychology (DL), Université de Sherbrooke, Sherbrooke, Canada; the, Division of Nutritional Sciences, Cornell University, Ithaca, NY (YZ, PL, and JTB); and the Institute of Nutrition and Functional Foods (MP, RC-W, MTMD, M-CV, and SCC) and Department of Food Science and Nutrition (M-CV), Université Laval, Québec, Canada
| | - Peter Lawrence
- From the Research Center on Aging, Health and Social Services Centre-University Institute of Geriatrics of Sherbrooke, Sherbrooke, Canada (MP, RC-W, CR-P, MF, MTMD, M-JA, JT-M, DL, and SCC); the Departments of Medicine (MP, PP, and SCC), Physiology (RC-W and MTMD), and Psychology (DL), Université de Sherbrooke, Sherbrooke, Canada; the, Division of Nutritional Sciences, Cornell University, Ithaca, NY (YZ, PL, and JTB); and the Institute of Nutrition and Functional Foods (MP, RC-W, MTMD, M-CV, and SCC) and Department of Food Science and Nutrition (M-CV), Université Laval, Québec, Canada
| | - Marie-Claude Vohl
- From the Research Center on Aging, Health and Social Services Centre-University Institute of Geriatrics of Sherbrooke, Sherbrooke, Canada (MP, RC-W, CR-P, MF, MTMD, M-JA, JT-M, DL, and SCC); the Departments of Medicine (MP, PP, and SCC), Physiology (RC-W and MTMD), and Psychology (DL), Université de Sherbrooke, Sherbrooke, Canada; the, Division of Nutritional Sciences, Cornell University, Ithaca, NY (YZ, PL, and JTB); and the Institute of Nutrition and Functional Foods (MP, RC-W, MTMD, M-CV, and SCC) and Department of Food Science and Nutrition (M-CV), Université Laval, Québec, Canada
| | - Patrice Perron
- From the Research Center on Aging, Health and Social Services Centre-University Institute of Geriatrics of Sherbrooke, Sherbrooke, Canada (MP, RC-W, CR-P, MF, MTMD, M-JA, JT-M, DL, and SCC); the Departments of Medicine (MP, PP, and SCC), Physiology (RC-W and MTMD), and Psychology (DL), Université de Sherbrooke, Sherbrooke, Canada; the, Division of Nutritional Sciences, Cornell University, Ithaca, NY (YZ, PL, and JTB); and the Institute of Nutrition and Functional Foods (MP, RC-W, MTMD, M-CV, and SCC) and Department of Food Science and Nutrition (M-CV), Université Laval, Québec, Canada
| | - Dominique Lorrain
- From the Research Center on Aging, Health and Social Services Centre-University Institute of Geriatrics of Sherbrooke, Sherbrooke, Canada (MP, RC-W, CR-P, MF, MTMD, M-JA, JT-M, DL, and SCC); the Departments of Medicine (MP, PP, and SCC), Physiology (RC-W and MTMD), and Psychology (DL), Université de Sherbrooke, Sherbrooke, Canada; the, Division of Nutritional Sciences, Cornell University, Ithaca, NY (YZ, PL, and JTB); and the Institute of Nutrition and Functional Foods (MP, RC-W, MTMD, M-CV, and SCC) and Department of Food Science and Nutrition (M-CV), Université Laval, Québec, Canada
| | - J Thomas Brenna
- From the Research Center on Aging, Health and Social Services Centre-University Institute of Geriatrics of Sherbrooke, Sherbrooke, Canada (MP, RC-W, CR-P, MF, MTMD, M-JA, JT-M, DL, and SCC); the Departments of Medicine (MP, PP, and SCC), Physiology (RC-W and MTMD), and Psychology (DL), Université de Sherbrooke, Sherbrooke, Canada; the, Division of Nutritional Sciences, Cornell University, Ithaca, NY (YZ, PL, and JTB); and the Institute of Nutrition and Functional Foods (MP, RC-W, MTMD, M-CV, and SCC) and Department of Food Science and Nutrition (M-CV), Université Laval, Québec, Canada
| | - Stephen C Cunnane
- From the Research Center on Aging, Health and Social Services Centre-University Institute of Geriatrics of Sherbrooke, Sherbrooke, Canada (MP, RC-W, CR-P, MF, MTMD, M-JA, JT-M, DL, and SCC); the Departments of Medicine (MP, PP, and SCC), Physiology (RC-W and MTMD), and Psychology (DL), Université de Sherbrooke, Sherbrooke, Canada; the, Division of Nutritional Sciences, Cornell University, Ithaca, NY (YZ, PL, and JTB); and the Institute of Nutrition and Functional Foods (MP, RC-W, MTMD, M-CV, and SCC) and Department of Food Science and Nutrition (M-CV), Université Laval, Québec, Canada
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