The platelet-activating factor (PAF) molecule is a pro-inflammatory phospholipid mediator that functions by binding its receptor PTAFR. PAF is known to have a key role in the mechanism of chronic inflammation (Detopoulou et al. 2015). The pathology of disorders such as cardiovascular disease, cancer, rheumatoid arthritis and neurodegenerative diseases has been linked to chronic inflammation (Furman et al. 2019).
Studies have shown that polar lipids have significant anti-inflammatory and antithrombotic effect, and thus present a potential source of nutraceuticals that protect against the detrimental effects of pro-inflammatory processes (Tsoupras et al. 2019). This has important implications for disease pathologies linked to chronic inflammation.
Two different bioassays were performed to study the anti-inflammatory and antioxidative role of salmon lipids, we used DI TNC1 rat astrocytes as an in vitro model. To induce inflammation in the cells, we stimulated one set of cells with 1 µM amyloid-beta protein (Aβ). Astrocytes stimulated with LPS (1mg/ml) were included as a positive control. After 24 h incubation with either Aβ or LPS, they were treated with salmon-derived polar lipid extract (SPL). We also treated astrocytes with lipid alone without any induced inflammation. Following completion of all cell treatments, RNA was purified from the cells with the aim of analysing gene expression levels. Gene expression analysis of PTAFR was assessed by qRT-PCR bioassay.

The platelet-activating factor (PAF) molecule is a pro-inflammatory phospholipid mediator that functions by binding its receptor PTAFR. PAF is known to have a key role in the mechanism of chronic inflammation (Detopoulou _et al._ 2015). The pathology of disorders such as cardiovascular disease, cancer, rheumatoid arthritis and neurodegenerative diseases has been linked to chronic inflammation (Furman _et al._ 2019).
Studies have shown that polar lipids have significant anti-inflammatory and antithrombotic effect, and thus present a potential source of nutraceuticals that protect against the detrimental effects of pro-inflammatory processes (Tsoupras _et al._ 2019). This has important implications for disease pathologies linked to chronic inflammation.
Two different bioassays were performed to study the anti-inflammatory and antioxidative role of salmon lipids, we used DI TNC1 rat astrocytes as an in vitro model. To induce inflammation in the cells, we stimulated one set of cells with 1 µM amyloid-beta protein (Aβ). Astrocytes stimulated with LPS (1mg/ml) were included as a positive control. After 24 h incubation with either Aβ or LPS, they were treated with salmon-derived polar lipid extract (SPL). We also treated astrocytes with lipid alone without any induced inflammation. Following completion of all cell treatments, RNA was purified from the cells with the aim of analysing gene expression levels. Gene expression analysis of PTAFR was assessed by qRT-PCR bioassay.

Anti-inflammatory and antioxidant activities of polar lipids in vitro and implications for neurodegenerative disease

Modern nutrition science is young: It is less than one century since the first vitamin was isolated in 1926. Nutrition science stands upon research conducted by academia, the private sector, and nongovernmental organisations, often in collaboration across these sectors. Its evidence base is of fundamental importance to the solving of current challenges and complexities, optimising outcomes, and the prevention of harm.

In order to remain relevant, nutrition science must address the global challenges, including ensuring nutrition security for all, in line with the UN Sustainable Development Goals and in the context of the post-COVID era. It is timely to take stock and consider how nutrition science must move forward.

The conference is designed integrate three symposium sessions which will commence with reflection on historical exemplars of nutrition achievements, then moving the discussion to current challenges which face the discipline and will culminate in scoping the outlook for nutrition science going forward.