CSIR Central

Effect of fatty acids isolated from edible oils like mustard, linseed or coconut on astrocytes maturation

Metadata of CSIR Papers


Field	Value

Title	Effect of fatty acids isolated from edible oils like mustard, linseed or coconut on astrocytes maturation

Creator	Joardar, A Das, S

Subject	Cell Biology; Neurosciences

Description	The omega-3 polyunsaturated fatty acid, docosahexaenoic acid (DHA, 22:6n-3) has been previously shown to facilitate some of the vital functions of astrocytes. Since some dietary oils contain alpha-linolenic acid (ALA, 18:3n-3), which is a precursor of DHA, we examined their effect on astrocyte development. Fatty acids (FAs) were isolated from commonly used oils and their compositions were determined by GLC. FAs from three oils, viz. coconut, mustard and linseed were studied for their effect on astrocyte morphology. Parallel studies were conducted with FAs from the same oils after heating for 72 h. Unlike coconut oil, FAs from mustard and linseed, both heated and raw, caused significant morphogenesis of astrocytes in culture. ss-AR binding was also substantially increased in astrocytes treated with FAs from raw mustard and linseed oils as compared to astrocytes grown in normal medium. The expression profile of the isoforms of GFAP showed that astrocyte maturation by FAs of mustard and linseed oil was associated with appearance of acidic variants of GFAP and disappearance of some neutral isoforms similar to that observed in cultures grown in serum containing medium or in the presence of DHA. Taken together, the study highlights the contribution of specific dietary oils in facilitating astrocyte development that can have potential impact on human health.

Publisher	SPRINGER/PLENUM PUBLISHERSNEW YORK233 SPRING ST, NEW YORK, NY 10013 USA

Date	2011-09-20T12:12:24Z 2011-09-20T12:12:24Z 2007

Type	Article

Identifier	CELLULAR AND MOLECULAR NEUROBIOLOGY 0272-4340 http://hdl.handle.net/123456789/14256

Language	English