Simultaneous Treatment of Long-chain Monounsaturated Fatty Acid and n-3 Polyunsaturated Fatty Acid Decreases Lipid and Cholesterol Levels in HepG2 Cell

Kazuaki Yoshinaga; Yota Mizuno; Samanthika Senarath; Aya Yoshinaga-Kiriake; Toshiharu Nagai; Fumiaki Beppu; Seiya Tanaka; Naohiro Gotoh

doi:10.5650/jos.ess20341

General Subjects

Simultaneous Treatment of Long-chain Monounsaturated Fatty Acid and n-3 Polyunsaturated Fatty Acid Decreases Lipid and Cholesterol Levels in HepG2 Cell

Kazuaki Yoshinaga, Yota Mizuno, Samanthika Senarath, Aya Yoshinaga-Kiriake, Toshiharu Nagai, Fumiaki Beppu, Seiya Tanaka, Naohiro Gotoh

Author information

Kazuaki Yoshinaga
Faculty of Food and Agricultural Sciences, Fukushima University
Tsukishima Foods Industry Co. Ltd.
Yota Mizuno
Department of Food Science and Technology, Tokyo University of Marine Science and Technology
Samanthika Senarath
Department of Food Science and Technology, Tokyo University of Marine Science and Technology
Department of Food Science and Technology, Faculty of Livestock, Fisheries & Nutrition, Wayamba University of Sri Lanka
Aya Yoshinaga-Kiriake
Faculty of Food and Agricultural Sciences, Fukushima University
Department of Food Science and Technology, Tokyo University of Marine Science and Technology
Toshiharu Nagai
Tsukishima Foods Industry Co. Ltd.
Fumiaki Beppu
Department of Food Science and Technology, Tokyo University of Marine Science and Technology
Faculty of Fisheries Sciences, Hokkaido University
Seiya Tanaka
Department of Food Science and Technology, Tokyo University of Marine Science and Technology
Naohiro Gotoh
Department of Food Science and Technology, Tokyo University of Marine Science and Technology

Keywords: mono unsaturated fatty acid, DHA, EPA, health function, HepG2 cell

JOURNAL OPEN ACCESS

2021 Volume 70 Issue 5 Pages 731-736

DOI https://doi.org/10.5650/jos.ess20341

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Abstract

The n-3 type polyunsaturated fatty acids (n-3PUFAs), including eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), from fish oil exhibit health benefits such as triacylglycerol- and cholesterol-lowering effects. Some pelagic fishes contain long-chain monounsaturated fatty acids (LC-MUFAs) such as eicosenoic acid (C20:1), which exert health-promoting effects. However, no study has evaluated beneficial effects of n-3PUFA and LC-MUFA combination. Here, we investigated effects of simultaneous treatment with n-3PUFA (EPA and DHA) and LC-MUFA (cis-5-C20:1 and cis-7-C20:1) and found that n-3PUFA and LC-MUFA combination significantly decreased lipid accumulation and reduced total cholesterol in HepG2 cells. Cholesterol level was significantly lower in DHA + cis-7-C20:1 group than in DHA + EPA group. These results suggest the importance of LC-MUFA as a functional molecule in fish oil.

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