Fish oil nano-emulsion kills macrophage: Ferroptosis triggered by catalase-catalysed superoxide eruption. (15th May 2023)

• Record Type: Journal Article
• Authors: Gao, Guanzhen; Zhou, Jingru; Wang, Huiqin; Ke, Lijing; Zhou, Jianwu; Ding, Yanan; Ding, Wei; Zhang, Suyun; Rao, Pingfan
• Is Part Of: Food chemistry. Volume 408(2023)
• Publication Date: 2023-05-15
• Subjects: Fish oil nano-emulsion -- Catalase -- Superoxide -- Macrophage -- Cell death -- Ferroptosis; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2022.135249
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Catalase-induced vigorous superoxide production in fish oil nano-emulsion. The resulting superoxide caused fatal oxidative damages in murine macrophage. The fish oil induced cell death can be inhibited by a catalase-specific inhibitor. The cell death involves ferroptosis but not apoptosis. A hidden health risk of the fish oil nano-emulsion was discovered. Abstract: Fish oil is increasingly utilised in the form of nano-emulsion as a nutrient and function fortifier. The nano-emulsions exceptionally high content of polyunsaturated fatty acids and electron donors at the oil/water interface provide an ideal site of the redox reaction. Here we report that a vigorous superoxide production in the fish oil nano-emulsion was catalysed by mammalian catalase in acellular and cellular systems. The resulting superoxide increased cytosolic reactive oxygen species (ROS) and membrane lipid peroxidation of murine macrophage, which eventually causes fatal oxidative damages. Cell death, was significantly inhibited by a catalase-specific inhibitor 3-Amino-1, 2, 4-triazole (3-AT), was via ferroptosis and not apoptosis. The ferroptosis was independent of free iron or glutathione peroxidase suppression. Our findings discovered a hidden health risk of the widely acclaimed fish oil emulsion, suggesting a novel cellular damage mechanism caused by dietary unsaturated fats on the alimentary tract mucosa.