Fellowships enable funding boost for fatty acid research
Southampton researchers are exploring the effects of dietary fats on inflammation.
Dr Helena Fisk and Dr Ella Baker from the University of Southampton (UoS) have secured funding from the RIPEN Innovation Hub.
They are currently supported by Bridging Fellowships from the NIHR Southampton Biomedical Research Centre (BRC).
Their new award will establish a new methodology to measure metabolites of dietary fatty acids.
The body can convert (metabolise) fatty acids into signalling molecules called oxylipins. Previous research has shown that oxylipins generated from omega-3 fatty acids can reduce inflammation.
This award will also strengthen an industry partnership with Natures Crop International. The company grow and produce a plant-based omega-3 oil called Ahiflower.
Innovative technique
Oxylipins are found in blood and tissues, and made by certain cells in the body. They can be measured using a technique called liquid chromatography tandem mass spectrometry.
This new award will enable the researchers to set up the technique at UoS. It will be one of just four institutes in the UK with this capability.
Dr Fisk and Dr Baker will be the first to measure oxylipins that are unique to the blend of fatty acids found in Ahiflower oil. This will increase understanding of the omega-3 oil’s influence on inflammation.
What is Ahiflower?
Ahiflower is a naturally wild plant that was discovered growing in a hedgerow in the UK countryside.
Unlike other plant-based sources, it contains stearidonic acid (SDA). The body can convert this into one of the most active omega-3 fats: eicosapentaenoic acid (EPA). EPA is mainly found in oily fish like salmon and sardines.
Dr Fisk said: “This award will support experimental approaches to increase our understanding of dietary lipid signalling and inflammation.
“This is a rapidly growing area of interest as oxylipins are implicated in multiple diseases. Establishing this analysis in Southampton will support interdisciplinary collaboration and accelerate research at the forefront of this field.”
The researchers will also link this new data to ongoing work comparing the effects of Ahiflower oil and fish oil on immune cells.
Dr Baker said: “We will identify how the fatty acids in Ahiflower oil influence lipid signalling metabolites and reduce inflammation. We aim to advance understanding of how it works and its potential health benefits.
“This research will provide scientific support for Ahiflower oil as a sustainable alternative to marine-sourced omega-3s.”
Fellowship support
Dr Fisk and Dr Baker are part of the NIHR Southampton BRC’s Nutrition, Lifestyle and Metabolism theme.
They were both awarded one-year Postdoctoral Bridging Fellowships. These fellowships support researchers while they apply for external funding.
Professor Karl Staples, Academic Career Development Lead at the NIHR Southampton BRC, said:
“Congratulations to Ella and Helena on this fantastic achievement. We are delighted that the Bridging Fellowships have been a springboard to this important next step in their research.
“The NIHR Southampton BRC is proud to provide opportunities for post-doctoral bridging funding. It reflects our commitment to helping researchers realise their full potential.”