Effects of Omega-3 Fatty Acids on PPARα Variants
Author Information
Author(s): Iwona Rudkowska, Mélanie Verreault, Olivier Barbier, Marie-Claude Vohl
Primary Institution: Lipid Research Center, CHUL Research Center, QC, Canada
Hypothesis
The transcriptional activity by wild-type L162-PPARα is enhanced to a greater extent than the mutated variant (V162-PPARα) in the presence of omega-3 fatty acids.
Conclusion
Both allelic variants of the PPARα L162V are activated by omega-3 fatty acids; however, the V162 allelic form displays a lower transcriptional activity than the wild-type variant.
Supporting Evidence
- The V162-PPARα variant showed lower transcriptional activity compared to L162-PPARα.
- EPA and DHA mixtures enhanced transcriptional activity more than individual fatty acids.
- Higher doses of omega-3 fatty acids may influence PPARα activation.
Takeaway
This study shows that one version of a gene works better with omega-3 fats than another version, which might affect how our bodies handle fats.
Methodology
Transient co-transfections were performed in human hepatoma HepG2 cells activated with EPA, DHA, and EPA:DHA mixtures.
Limitations
The study is limited to in vitro findings and may not fully represent in vivo effects.
Digital Object Identifier (DOI)
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