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Mutations in the adiponectin receptor 1 gene (AdipoR1) lead to retinitis pigmentosa and are associated with age-related macular degeneration. This study explores the effects of AdipoR1 gene deficiency in mice, revealing a striking decline in ω3 polyunsaturated fatty acids (PUFA), an increase in ω6 fatty acids, and elevated ceramides in the retina. The AdipoR1 deficiency impairs peroxisome proliferator-activated receptor α signaling, which is crucial for FA metabolism, particularly affecting proteins associated with FA transport and oxidation in the retina and retinal pigmented epithelium. Our lipidomic and proteomic analyses indicate changes that could affect membrane composition and viscosity through altered ω3 PUFA transport and synthesis, suggesting a potential influence of AdipoR1 on these properties. Furthermore, we noted a reduction in the Bardet-Biedl syndrome proteins, which are crucial for forming and maintaining photoreceptor outer segments that are PUFA-enriched ciliary structures. Diminution in Bardet-Biedl syndrome-proteins content combined with our electron microscopic observations raises the possibility that AdipoR1 deficiency might impair ciliary function. Treatment with inhibitors of ceramide synthesis led to substantial elevation of ω3 LC-PUFAs, alleviating photoreceptor degeneration and improving retinal function. These results serve as the proof of concept for a ceramide-targeted strategy to treat retinopathies linked to PUFA deficiency, including age-related macular degeneration.
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http://dx.doi.org/10.1016/j.jbc.2024.107291 | DOI Listing |
Rev Gastroenterol Mex (Engl Ed)
September 2025
Facultad de Nutrición, Universidad Federal de Bahía (UFBA), Salvador, Bahía, Brazil.
Introduction And Aims: Metabolic dysfunction-associated steatotic disease (MASLD) is the most common cause of chronic liver disease in children and adolescents. The development of MASLD is associated with dietary habits, and dietary intake characteristics are a relevant risk factor. The aim of the present study was to analyze dietary intake characteristics in children and adolescents and study how diet varies in subjects with and without MASLD.
View Article and Find Full Text PDFTrends Mol Med
September 2025
Department of Molecular Genetics, University of Texas Southwestern Medical Center, Dallas, TX, USA. Electronic address:
Ferroptosis, a regulated cell death pathway driven by iron-catalyzed lipid peroxidation, has recently been implicated as a major cause of hepatic injury in metabolic dysfunction-associated fatty liver disease (MAFLD). This review highlights how the identification of hyperoxidized peroxiredoxin 3 (PRDX3) as a ferroptosis-specific marker has led to the discovery that ferroptosis contributes to liver injury in MAFLD, and summarizes other emerging evidence connecting ferroptosis to MAFLD pathogenesis. These new findings suggest that dietary fat composition and genetic variants such as PNPLA3(I148M) may affect the progression of MAFLD by regulating cellular sensitivity to ferroptosis.
View Article and Find Full Text PDFJ Lipid Res
September 2025
Department of Nutritional Sciences, Temerty Faculty of Medicine, University of Toronto, 1 King's College Circle, Toronto, Ontario, Canada, M5S 1A8. Electronic address:
Young females have higher circulating docosahexaenoic acid (DHA) levels than males, though the metabolic basis remains incompletely understood. Building on previous findings demonstrating higher hepatic synthesis of the DHA precursor, docosapentaenoic acid (DPAn-3) in males, this study extends the investigation to n-3 PUFA turnover in extrahepatic tissues of male and female C57BL/6N mice using compound-specific isotope analysis (CSIA). Animals were fed a 12-week diet enriched in either α-linolenic acid (ALA), eicosapentaenoic acid (EPA), or DHA, starting with a 4-week phase containing low carbon-13 (δC)-n-3 PUFA, followed by an 8-week phase with high δC-n-3 PUFA (n = 4 per diet, time point, sex).
View Article and Find Full Text PDFFood Chem
September 2025
Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia.
This study investigated the formation of characteristic aroma compounds in braised pork during electromagnetic cooking, focusing on the effect of added seasonings on lipid oxidation and the Maillard reaction. The accelerated lipid oxidation led to a rapid increase in the levels of most characteristic aldehydes, 1-octen-3-ol, and 2-pentylfuran during the temperature-rising stage (S0-S2) and the simmering stage (S3-S4) in braised pork. However, the addition of seasonings inhibited polyunsaturated fatty acid oxidation, reducing the levels of these lipid-derived aroma compounds during the sauce thickening stage (S5).
View Article and Find Full Text PDFRSC Adv
September 2025
Department of Chemistry and Biotechnology, Graduate School of Engineering, The University of Tokyo 7-3-1 Hongo, Bunkyo-ku Tokyo 113-8656 Japan
Polyunsaturated fatty acids (PUFAs), fatty acids with multiple unsaturated carbon-carbon bonds, constitute a crucial class of lipids. While the vast diversity of PUFA species arises from their structural variations, most of them are poorly investigated due to their limited availability. Here, we utilize solid-phase synthesis of PUFAs, which we have recently developed, to construct a PUFA library.
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