Recently published paper in Food and Function: "Dietary fatty acid composition is sensed by the NLRP3 inflammasome"
Omega-3 fatty acid (DHA) prevents NLRP3 activation in human macrophages
Our work entitled "Dietary fatty acid composition is sensed by the NLRP3 inflammasome: omega-3 fatty acid (DHA) prevents NLRP3 activation in human macrophages" authored by N. Martínez-Micaelo, N. González-Abuín, M. Pinent, A. Ardévol and M. Blay has just been published on-line in the Food and Function Journal. The aim of this study was to determine whether the fatty acid type, especially omega-3 and omega-6 PUFAs of the diet, differentially affected NLRP3 inflammasome priming and activation steps in macrophages in a fatty acid-rich environment. From the results obtained in this report, we can conclude that dietary FA composition can be sensed by NLRP3 inflammasome activation and that the chemical structure of these FAs, regarding the degree of saturation, is critical for its regulating effects.