Parkinson’s disease is a neurodegenerative disorder that damages the dopaminergic neurons of the substantia nigra and their axonal projections to the striatum. This cell death results in significant motor deficits that include muscular rigidity, resting tremor, and akinesia. Although there is no known cure for Parkinson’s disease, evidence from epidemiological studies suggests that consumption of fish oil, which is rich in omega-3 polyunsaturated fatty acids (PUFAs), may help to reduce the risk of this debilitating disorder. Furthermore, research using 1-methyl-4-phenyl-1,2,3,6-tetrahydropyridine (MPTP) and 6-hydroxydopamine (6-OHDA) models of Parkinson’s disease supports this conclusion. Consequently, this dissertation examined the potential protective effect of fish oil in an amphetamine-toxicity model of Parkinson’s disease. In Experiment 1, mice were administered a diet rich in either corn oil or fish oil for one week and then were treated with either amphetamine or saline. After sacrifice 72 hours later, striatal tissue was assayed for neurochemical content using HPLC. It was determined that fish oil protects against amphetamine-induced depletions of dopamine and its metabolites. Given the role of oxidative stress in amphetamine toxicity, this protection may be a result of the antioxidant properties of fish oil. Experiment 2, in addition to successfully replicating this effect, extended the protective effect of fish oil to behavioral and physiological measures. More specifically, a diet rich in fish oil significantly altered amphetamine’s impact on behaviors including oral dyskinesia, self biting, stereotypy, and backwards walking; it also mitigated amphetamine-induced changes in dermal temperature. These results suggest that fish oil can moderate the elevated dopaminergic activity caused by amphetamine administration. Experiment 3 was designed to examine the time course of protection afforded by the fish oil-rich diet, and it was discovered that the protective effect of fish oil develops between 1 and 3 days of consumption. Experiment 4 was performed to determine if fish oil alters amphetamine-induced increases in oxidative stress and dopamine release. Fish oil did not impact these measures, indicating that other mechanisms may be responsible for the observed protection. Collectively, these findings indicate that the consumption of fish oil offers protection against amphetamine toxicity in a model of Parkinson’s disease.
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Psychology
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Rutgers University Electronic Theses and Dissertations
Rutgers University. Graduate School - New Brunswick
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