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The effect of specific fatty acids on immune cell activation: role of cellular lipids and eicosanoids - AN0213

Dietary fats variably affect immune responses thus it is proposed in the present application to study the effects of the individual fatty acid components of dietary fat on immune cell responsiveness particularly monocytes the activation of which is pivotal to the initiation of the acute phase of the immune response. The direct effects of individual fatty acids, of dietary relevance, on the activation of monocytes will be evalated by measuring the release of mediators such as cytokines and prostaglandins and this will be correlated to changes in membrane fluidity, lipid composition and phospholipid metabolising enzymes. The pertinence of alterations in monocyte function to changes in dietary fatty acid intake, will be assessed by giving volunteers fatty acids ( in triglyceride form ) and measuring cell responses ex vivo. Measurements of immune cell function will also be carried out in vivo such as skin-test inflammatory responses, B-cell activation, numbers of lymphocyte subtypes, fever and blood levels of cytokines and prostaglandins.
To evaluate the contribution of individual fatty acids, of dietary relevance, to immune cell activation with emphasis on responses relevant to the acute phase and inflammation.
Time-Scale and Cost
From: 1994

To: 1997

Cost: £208,683
Contractor / Funded Organisations
University - Strathclyde, Bioscience & Biotechnology