6533b871fe1ef96bd12d0f79

RESEARCH PRODUCT

Docosahexaenoic Acid Attenuates Mitochondrial Alterations and Oxidative Stress Leading to Cell Death Induced by Very Long-Chain Fatty Acids in a Mouse Oligodendrocyte Model

Gérard LizardThomas NuryAnne VejuxMargaux Doria

subject

0301 basic medicineProgrammed cell deathDocosahexaenoic AcidsCell SurvivalVery long chain fatty acidoligodendrocytesvery long-chain fatty acidmedicine.disease_causeCatalysisArticleCell Linelcsh:ChemistryInorganic Chemistry03 medical and health scienceschemistry.chemical_compoundMice0302 clinical medicinemedicineAnimalsViability assayPropidium iodidePhysical and Theoretical Chemistrylcsh:QH301-705.5Molecular BiologySpectroscopyMembrane Potential MitochondrialOrganic ChemistryAutophagyFatty Acidsfood and beveragesGeneral Medicinelipotoxicitydocosahexaenoic acidComputer Science ApplicationsCell biologyMitochondriaOligodendrogliaOxidative Stress030104 developmental biologylcsh:Biology (General)lcsh:QD1-999chemistryLipotoxicityDocosahexaenoic acidModels Animallipids (amino acids peptides and proteins)Reactive Oxygen Species030217 neurology & neurosurgeryOxidative stress

description

In the case of neurodegenerative pathologies, the therapeutic arsenal available is often directed towards the consequences of the disease. The purpose of this study is, therefore, to evaluate the ability of docosahexaenoic acid (DHA), a molecule present in certain foods and considered to have health benefits, to inhibit the cytotoxic effects of very long-chain fatty acids (C24:0, C26:0), which can contribute to the development of some neurodegenerative diseases. The effect of DHA (50 &micro

yearjournalcountryeditionlanguage
2020-01-18International Journal of Molecular Sciences
10.3390/ijms21020641http://dx.doi.org/10.3390/ijms21020641