Generating a protocol to test the effect of fatty acids on aging using N. furzeri: Oxidation of omega-rich fatty acids in emulsions and Artemia

Details

Supervisors

Page, Melissa

Faculty

Faculté des sciences

Degree label

Master [120] en biochimie et biologie moléculaire et cellulaire, à finalité spécialisée: biotechnologie

Abstract

Throughout human history, aging, which is defined as a time-dependent functional decrease that affects most living organisms, has attracted attention. There are many cellular and molecular changes that are connected to aging, such as inflammation. Hereby, we are interested in the phenomenon of inflammaging which is a term to describe broad alterations in the immune system and inflammation pathways that lead to chronic inflammation with advanced age. The increased number of older people demands further examination of mechanisms connected to aging, for instance, inflammation. Chronic inflammation has been associated with age-related diseases neurodegenerative diseases, cancer, cardiovascular diseases, and metabolic diseases. Fatty acids are essential nutrients for living organisms since they can be used as an energy source and incorporated into valuable components of cellular membranes. The effects of dietary polyunsaturated fatty acids (PUFAs) concerning inflammation is evident and their potential influence on inflammaging can positively contribute in the research of aging processes. Specifically, punicic acid (PunA) and DHA are two PUFAs that have been associated with anti-inflammatory properties. Nevertheless, PUFAs disadvantage is their sensibility in lipid oxidation processes that can be problematic for living organisms. The aim of this work is to optimise the feeding protocol of Nothobranchius furzeri by examining the influence of lipid oxidation, in order to study the effect of PUFAs in inflammaging. The feeding of N. furzeri with PunA and DHA includes the enrichment of Artemia, a common lab diet of N. furzeri. In this study, Artemia were enriched using PunA or DHA emulsions (PSO and DHA-rich oil). Phytrox and GTE supplementation highlighted their antioxidant capacity since lower levels of oxidation were observed in these emulsions. The examination of oxidation products in the emulsions included peroxide value, p-anisidine value and TOTOX value measurements. Throughout storage these values were lower compared to emulsions that did not contain an antioxidant. Fatty acids analysis of the different emulsions was differentiated for PSO and DHA-rich oil emulsions and could not provide valuable insights regarding lipid oxidation. The different diets of the Artemia revealed variable enrichment concentrations potentially uncorrelated with oxidation.