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Article

Fish Hydrolysate Supplementation Containing n-3 Long Chain Polyunsaturated Fatty Acids and Peptides Prevents LPS-Induced Neuroinflammation

1
Université de Bordeaux, INRAE, Bordeaux INP, NutriNeuro, 146 rue Léo Saignat, 33076 Bordeaux, France
2
Abyss Ingredients, 56850 Caudan, France
3
NutriBrain Research and Technology Transfer, NutriNeuro, 146 rue Léo Saignat, 33076 Bordeaux, France
*
Author to whom correspondence should be addressed.
These authors contributed equally to this work.
Academic Editor: Peter Pribis
Nutrients 2021, 13(3), 824; https://doi.org/10.3390/nu13030824
Received: 8 January 2021 / Revised: 18 February 2021 / Accepted: 26 February 2021 / Published: 2 March 2021
Neuroinflammation constitutes a normal part of the brain immune response orchestrated by microglial cells. However, a sustained and uncontrolled production of proinflammatory factors together with microglial activation contribute to the onset of a chronic low-grade inflammation, leading to neuronal damage and cognitive as well as behavioral impairments. Hence, limiting brain inflammatory response and improving the resolution of inflammation could be particularly of interest to prevent these alterations. Dietary n-3 long chain polyunsaturated fatty acids (LC-PUFAs) and low molecular weight peptides are good candidates because of their immunomodulatory and proresolutive properties. These compounds are present in a fish hydrolysate derived from marine-derived byproducts. In this study, we compared the effect of an 18-day supplementation with this fish hydrolysate to a supplementation with docosahexaenoic acid (DHA) on lipopolysaccharide (LPS)-induced inflammation in mice. In response to peripherally injected LPS, the fish hydrolysate supplementation decreased the hippocampal mRNA expression of the proinflammatory cytokines IL-6 (p < 0.001), IL-1β (p = 0.0008) and TNF-α (p < 0.0001), whereas the DHA supplementation reduced only the expression of IL-6 (p = 0.004). This decline in proinflammatory cytokine expressions was associated with an increase in the protein expression of IκB (p = 0.014 and p = 0.0054 as compared to the DHA supplementation and control groups, respectively) and to a modulation of microglial activation markers in the hippocampus. The beneficial effects of the fish hydrolysate could be due in part to the switch of the hippocampal oxylipin profile towards a more anti-inflammatory profile as compared to the DHA supplementation. Thus, the valorization of fish byproducts seems very attractive to prevent and counteract neuroinflammation. View Full-Text
Keywords: low molecular weight peptides; docosahexaenoic acid (DHA); microglia; oxylipins; resolution of inflammation; fish byproducts low molecular weight peptides; docosahexaenoic acid (DHA); microglia; oxylipins; resolution of inflammation; fish byproducts
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MDPI and ACS Style

Chataigner, M.; Martin, M.; Lucas, C.; Pallet, V.; Layé, S.; Mehaignerie, A.; Bouvret, E.; Dinel, A.-L.; Joffre, C. Fish Hydrolysate Supplementation Containing n-3 Long Chain Polyunsaturated Fatty Acids and Peptides Prevents LPS-Induced Neuroinflammation. Nutrients 2021, 13, 824. https://doi.org/10.3390/nu13030824

AMA Style

Chataigner M, Martin M, Lucas C, Pallet V, Layé S, Mehaignerie A, Bouvret E, Dinel A-L, Joffre C. Fish Hydrolysate Supplementation Containing n-3 Long Chain Polyunsaturated Fatty Acids and Peptides Prevents LPS-Induced Neuroinflammation. Nutrients. 2021; 13(3):824. https://doi.org/10.3390/nu13030824

Chicago/Turabian Style

Chataigner, Mathilde, Marie Martin, Céline Lucas, Veronique Pallet, Sophie Layé, Alexis Mehaignerie, Elodie Bouvret, Anne-Laure Dinel, and Corinne Joffre. 2021. "Fish Hydrolysate Supplementation Containing n-3 Long Chain Polyunsaturated Fatty Acids and Peptides Prevents LPS-Induced Neuroinflammation" Nutrients 13, no. 3: 824. https://doi.org/10.3390/nu13030824

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