Oxidized polyunsaturated fatty acid promotes colitis and colitis-associated tumorigenesis in mice

Date

2024-09-01

Author

Wang, Weicang
Wang, Yuxin
Sanidad, Katherine
Wang, Yige
Zhang, Jianan
Yang, Wenqi
Sun, Quancai
Bayram, İpek
Song, Renhua
Yang, Haixia
Johnson, David
Sherman, Heather
Kim, Daeyoung
Minter, Lisa
Wong, Justin
Zeng, Melody
Decker, Eric A.
Zhang, Guodong

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Abstract Background and Aims Human studies suggest that a high intake of polyunsaturated fatty acid (PUFA) is associated with an increased risk of inflammatory bowel disease (IBD). PUFA is highly prone to oxidation. To date, it is unclear whether unoxidized or oxidized PUFA is involved in the development of IBD. Here, we aim to compare the effects of unoxidized PUFA vs oxidized PUFA on the development of IBD and associated colorectal cancer. Methods We evaluated the effects of unoxidized and oxidized PUFA on dextran sodium sulfate (DSS)-induced and IL-10 knockout-induced colitis, and azoxymethane/DSS-induced colon tumorigenesis in mice. Additionally, we studied the roles of gut microbiota and Toll-like receptor 4 (TLR4) signaling involved. Results Administration of a diet containing oxidized PUFA, at human consumption-relevant levels, increases the severity of colitis and exacerbates the development of colitis-associated colon tumorigenesis in mice. Conversely, a diet rich in unoxidized PUFA does not promote colitis. Furthermore, oxidized PUFA worsens colitis-associated intestinal barrier dysfunction and leads to increased bacterial translocation, and it fails to promote colitis in TLR4 knockout mice. Finally, oxidized PUFA alters the diversity and composition of gut microbiota, and it fails to promote colitis in mice lacking the microbiota. Conclusions These results support that oxidized PUFA promotes the development of colitis and associated tumorigenesis in mouse models via TLR4- and gut microbiota-dependent mechanisms. Our findings highlight the potential need to update regulation policies and industrial standards for oxidized PUFA levels in food.

URI

https://hdl.handle.net/11511/111754

Collections

Department of Food Engineering, Article