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Review
. 2019 Mar;1440(1):36-53.
doi: 10.1111/nyas.13999. Epub 2019 Jan 15.

Physiologic and pathologic effects of dietary free fatty acids on cells of the joint

Natalia S Harasymowicz  1   2 , Amanda Dicks  1   2   3 , Chia-Lung Wu  1   2 , Farshid Guilak  1   2   3
Affiliations
Review

Physiologic and pathologic effects of dietary free fatty acids on cells of the joint

Natalia S Harasymowicz et al. Ann N Y Acad Sci. 2019 Mar.

Abstract

Fatty acids (FAs) are potent organic compounds that not only can be used as an energy source during nutrient deprivation but are also involved in several essential signaling cascades in cells. Therefore, a balanced intake of different dietary FAs is critical for the maintenance of cellular functions and tissue homeostasis. A diet with an imbalanced fat composition creates a risk for developing metabolic syndrome and various musculoskeletal diseases, including osteoarthritis (OA). In this review, we summarize the current state of knowledge and mechanistic insights regarding the role of dietary FAs, such as saturated FAs, omega-6 polyunsaturated FAs (PUFAs), and omega-3 PUFAs on joint inflammation and OA pathogeneses. In particular, we review how different types of dietary FAs and their derivatives distinctly affect a variety of cells within the joint, including chondrocytes, osteoblasts, osteoclasts, and synoviocytes. Understanding the molecular mechanisms underlying the effects of FAs on metabolic behavior, anabolic, and catabolic processes, as well as the inflammatory response of joint cells, may help identify therapeutic targets for the prevention of metabolic joint diseases.

Keywords: arthritis; bone; cartilage; diabetes; obesity; synovium.

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Figures

Figure 1.
Figure 1.
Categorization of fatty acids. Fatty acids are characterized based on the number of carbons (C represents number of carbon atoms present) and the bonds between those carbons (D represents the number of double bonds). Short chain FAs have 5 or less carbons, medium chain have between 6 and 12 carbons, and long chain have 13 or more. Fatty acids that contain no double bonds between carbons are considered to be saturated. Butyric acid (found in milk), caprylic and capris acids (found in coconut oil), and palmitic and stearic acids (found in peanut oil) are examples of saturated short, medium, and long chain fatty acids, respectively. Monounsaturated have one double bond (e.g., oleic acid in avocado oil), while polyunsaturated have two or more (e.g., eicosapentaenoic acid in fish oil). In the fatty acid schematic, blue circles represent carbon while red circles represent the oxygen of the carboxylic acid group.
Figure 2.
Figure 2.
The effects of fatty acids on joint cells. Saturated, omega-3 polyunsaturated, and omega-6 polyunsaturated fatty acids can have positive and negative effects on the various cells of the joint. In chondrocytes, SFAs and omega-6 PUFAs have more negative effects on cartilage, increasing OA, degeneration, and cell death, while omega-3 PUFAs have a more beneficial effect. Inflammation appears to be positively regulated by SFAs and omega-6 PUFAs in osteoblasts, while mineralization and osteoblastogenesis are negatively regulated. Omega-3 PUFAs have been shown to have the opposite effect. In osteoclasts, there is conflicting evidence as to whether SFAs and omega-6 PUFAs up-regulate or down-regulate osteoclastogenesis. Omega-3 PUFAs were shown to increase bone density as opposed to omega-6 PUFAs, which increased bone resorption. Synovitis was decreased in response to omega-3 PUFAs, while it was increased by omega-6 PUFAs. In addition, synoviocytes expressed higher inflammatory and degenerative markers in the presence of SFAs.
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