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Association of fatty acids and lipids metabolism in placenta with early spontaneous pregnancy loss in Chinese

Abstract

The aim of the present study was to evaluate the association of fatty acids and lipids metabolism in placenta with early spontaneous pregnancy loss (ESPL) in Chinese. Seventy women with ESPL and 29 healthy pregnant women who asked for legal induced abortion were included in case and control groups, respectively. Gestational age of subjects in both case and control groups ranged from 4 to 10 weeks. Total fatty acids composition in decidual and villous tissues was detected by gas-liquid chromatography using standard method. Metabonomics analysis of decidual and villous tissues was conducted by ultra-performance liquid chromatography quadrupole time of flight mass spectrometry (UPLC-QTOFMS). Total C18:3n-3 in decidual and villous tissues, total n-3 polyunsaturated fatty acid (n-3 PUFA) in decidual tissue, and total C18:2n-6 in villous tissue were all significantly lower in cases than in controls. The ratio of C20:4n-6/C20:5n-3 in villous tissue was significantly higher, but prostaglandin I2 as well as hydroxyeicosapentaenoic acid, leukotriene B5 and thromboxane B3 in villous tissue were significantly lower in cases than in controls. In addition, the low content of lysophosphatide in decidual and villous tissues and the low content of diacylglycerol in villous tissue were also associated with the occurance of ESPL. In conclusion, lack of essential fatty acids, high ratio of C20:4n-6/C20:5n-3, abnormal eicosanoids metabolism and low content of lysophosphatide and diacylglycerol in placenta were potential risk factors for ESPL in Chinese.

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Publication details

The article was received on 05 Oct 2017, accepted on 09 Jan 2018 and first published on 12 Jan 2018


Article type: Paper
DOI: 10.1039/C7FO01545C
Citation: Food Funct., 2018, Accepted Manuscript
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    Association of fatty acids and lipids metabolism in placenta with early spontaneous pregnancy loss in Chinese

    K. Li, X. Zhang, G. Chen, L. Pei, H. Xiao, J. Jiang, J. Li, X. Zheng and D. Li, Food Funct., 2018, Accepted Manuscript , DOI: 10.1039/C7FO01545C

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