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The Journals of Gerontology Series A: Biological Sciences and Medical Sciences Advance Access published online on April 17, 2009
The Journals of Gerontology Series A: Biological Sciences and Medical Sciences, doi:10.1093/gerona/glp047
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© The Author 2009. Published by Oxford University Press on behalf of The Gerontological Society of America. All rights reserved. For permissions, please e-mail: journals.permissions@oxfordjournals.org.

Effect of Dietary Unsaturated Fatty Acids on Senile Amyloidosis in Senescence-Accelerated Mice

Makiko Umezawa1, Keiichi Higuchi2, Masayuki Mori2, Takatoshi Matushita3 and Masanori Hosokawa4

1 Department of Food and Nutrition, Tsu City College, Mie, Japan
2 Department of Aging Angiology, Research Center on Aging and Adaptation, Shinshu University School of Medicine, Matsumoto, Nagano, Japan
3 Department of Technology, Field of Regeneration Control, Institute for Frontier Medical Sciences, Kyoto University, Japan
4 Department of Pathology, Institute for Developmental Research, Aichi Human Service Center, Kasugai, Japan

Address correspondence to Dr. Makiko Umezawa, Department of Food and Nutrition, Tsu City College, 157 Ishinden, Tsu, Mie 514-0112, Japan. Email: umezawa{at}tsu-cc.ac.jp


  Abstract

Effects of dietary oils on aging were investigated in senescence-accelerated mice. For 26 weeks, mice were fed purified diets containing 4% olive oil, safflower oil, perilla oil, or fish oil. Serum total, high-density lipoprotein cholesterol, and apolipoprotein A-II (ApoA-II) were significantly lower in the fish oil group than in the perilla oil group, and these were significantly lower than in the olive oil or safflower oil group. The olive oil and safflower oil groups had significantly fewer ApoA-II amyloid fibril (AApoAII) deposits and anti–single-strand DNA (ssDNA) antibodies than the fish oil or perilla oil group, and the fish oil diet induced significantly more AApoAII deposits and anti-ssDNA antibodies than did the perilla oil diet. Survival decreased earlier in the fish oil group than in the other groups (as seen in the survival curve). The results suggest that greater the degree of unsaturation of dietary fatty acids, greater is the tendency for accelerated senescence.

Keywords Dietary oil; Aging; Amyloidosis; Senescence-accelerated mice (SAM)

Received: September 2, 2008; Accepted: March 3, 2009

Decision Editor: Huber R. Warner, PhD


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