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dc.contributor.authorMyhrstad, Mari
dc.contributor.authorOttestad, Inger
dc.contributor.authorGünther, Clara-Cecilie
dc.contributor.authorRyeng, Einar
dc.contributor.authorHolden, Marit
dc.contributor.authorNilsson, Astrid
dc.contributor.authorBrønner, Kirsti Wettre
dc.contributor.authorKohler, Achim
dc.contributor.authorBorge, Grethe Iren Andersen
dc.contributor.authorHolven, Kirsten Bjørklund
dc.contributor.authorUlven, Stine Marie
dc.date.accessioned2016-11-16T13:15:43Z
dc.date.accessioned2016-11-28T15:08:40Z
dc.date.available2016-11-16T13:15:43Z
dc.date.available2016-11-28T15:08:40Z
dc.date.issued2016
dc.identifier.citationGenes & Nutrition 2016, 11:16nb_NO
dc.identifier.issn1865-3499
dc.identifier.urihttp://hdl.handle.net/11250/2423278
dc.description.abstractBackground: Marine long-chain polyunsaturated fatty acids are susceptible to oxidation, generating a range of different oxidation products with suggested negative health effects. The aim of the present study was to utilize sensitive high-throughput transcriptome analyses to investigate potential unfavorable effects of oxidized fish oil (PV: 18 meq/kg; AV: 9) compared to high-quality fish oil (PV: 4 meq/kg; AV: 3). Methods: In a double-blinded randomized controlled study for seven weeks, 35 healthy subjects were assigned to 8 g of either oxidized fish oil or high quality fish oil. The daily dose of EPA+DHA was 1.6 g. Peripheral blood mononuclear cells were isolated at baseline and after 7 weeks and transcriptome analyses were performed with the illuminaHT-12 v4 Expression BeadChip. Results: No gene transcripts, biological processes, pathway or network were significantly changed in the oxidized fish oil group compared to the fish oil group. Furthermore, gene sets related to oxidative stress and cardiovascular disease were not differently regulated between the groups. Within group analyses revealed a more prominent effect after intake of high quality fish oil as 11 gene transcripts were significantly (FDR < 0.1) changed from baseline versus three within the oxidized fish oil group. Conclusion: The suggested concern linking lipid oxidation products to short-term unfavorable health effects may therefore not be evident at a molecular level in this explorative study.nb_NO
dc.language.isoengnb_NO
dc.publisherBioMed Centralnb_NO
dc.rightsNavngivelse 3.0 Norge*
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/*
dc.titleThe PBMC transcriptome profile after intake of oxidized versus high-quality fish oil: an explorative study in healthy subjectsnb_NO
dc.typeJournal articlenb_NO
dc.typePeer reviewednb_NO
dc.date.updated2016-11-16T13:15:43Z
dc.source.journalGenes & Nutritionnb_NO
dc.identifier.doi10.1186/s12263-016-0530-6
dc.identifier.cristin1364776
dc.description.localcode© 2016 The Author(s). This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The Creative Commons Public Domain Dedication waiver (http://creativecommons.org/publicdomain/zero/1.0/) applies to the data made available in this article, unless otherwise stated.nb_NO


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