Beneficial effects of dietary omega‐3 polyunsaturated fatty acid on toxin‐induced neuronal degeneration in an animal model of Parkinson's disease
Abstract
In this study, we examined whether omega‐3 (n‐3) polyunsaturated fatty acids (PUFAs) may exert neuroprotective action in Parkinson's disease, as previously shown in Alzheimer's disease. We exposed mice to either a control or a high n‐3 PUFA diet from 2 to 12 months of age and then treated them with the neurotoxin 1‐methyl‐4‐phenyl‐1,2,3,6‐tetrahydropyridine (MPTP;140 mg/kg in 5 days). High n‐3 PUFA dietary consumption completely prevented the MPTP‐induced decrease of tyrosine hy‐droxylase (TH)‐labeled nigral cells ( P <0.01 vs. MPTP mice on control diet), Nurrl mRNA ( P <0.01 vs. MPTP mice on control diet), and dopamine transporter mRNA levels ( P <0.05 vs. MPTP mice on control diet) in the substantia nigra. Although n‐3 PUFA dietary treatment had no effect on striatal dopaminergic terminals, the high n‐3 PUFA diet protected against the MPTP‐induced decrease in dopamine ( P <0.05 vs. MPTP mice on control diet) and its metabolite dihydroxyphenylacetic acid ( P <0.05 vs. MPTP mice on control diet) in the striatum. Taken together, these data suggest that a high n‐3 PUFA dietary intake exerts neuroprotective actions in an animal model of Parkinsonism. Bous‐quet M., Saint‐Pierre, M., Julien, C., Salem, N. Jr., Cicchetti, F., Calon F. Beneficial effects of dietary omega‐3 polyunsaturated fatty acid on toxin‐induced neuronal degeneration in an animal model of Parkinson's disease. FASEB J. 22, 1213–1225 (2008)
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