The action of transfatty acids may be more damaging to cells than previously thought, as a study reveals the mechanism by which cell death occurs faster, leading to atherosclerosis, heart attacks and strokes.
The research team, led by associate professor Takuya Noguchi and professor Atsushi Matsuzawa, from Tohuku University, Japan suggest that transfatty acids (TFAs) by products from the food manufacture of baked goods, cakes and crackers promote cell death without increasing reactive oxygen species (ROS), contradicting previous explanations.
The team believe this step is bypassed as TFAs appear to boost extracellular energy levels, which activate two enzymes that go on to promote cell death in a series of chain reactions.
In addition, the researchers found that the TFAs elaidic acid, linoelaidic acid and transvaccenic acid all played a significant role in promoting cell death.
“These results demonstrate that TFAs promote extracellular ATPinduced apoptosis by targeting ASK1 and indicate novel TFAassociated pathways leading to inflammatory signal transduction and cell death that underlie the pathogenesis and progression of TFAinduced atherosclerosis,” the researchers explained.
“Our study thus provides insight into the pathogenic mechanisms of and proposes potential therapeutic targets for these TFArelated disorders”.
With these findings, food manufacturers could gain deeper insights into how TFAs function, which could lead to the development of less damaging versions that could reduce their need in food.
TFA intake has been linked to the rising tide of cardiac complications and obesity, particularly in industrialised nations.
Previous studies have shown that a ban of TFAs in diets could reduce the risk of heart attacks and strokes and could potentially prevent thousands of deaths .
ROS: the missing step
The role of ROS has been considered central in atherosclerotic formation. It was previously thought that ATP energy molecules generate further ROS.
This in turn, triggers the ASK1 kinase enzyme that further promotes the cell death process.
TFAs were thought to accelerate the cell death process by generating more ROS.
Although it is already known that TFAs are harmful, little research has been done on the specific mechanisms that make them so.
Study details
The study compared the effects of two of the most abundant TFAs in processed foods elaidic acid and oleic acid in a mouse cell line (RAW264.7) by pretreating the cells with 200 µM EA or OA, which were then stimulated with ATP.
RAW264.7 cells were also stimulated with a nonlethal dose of ATP (0.5 mM) in the presence and absence of EA.
Several TFA types elaidic acid, linoelaidic acid and transvaccenic acid stimulate cell death but not their corresponding cisfatty acids, which are naturally occurring unsaturated fatty acids with health benefits.
The harmful TFAs are made from these cisfatty acids through a hydrogenation process commonly used by the food industry
Source: Food Navigator
