S1 E5, PUFAs and infection, Part 3: Details of omega-6 fatty acid (arachidonic acid)

In the this part of the PUFA episode, Will explains the growth and virulence changes of Yersinia enterocolitica under room and body temperatures. In essence, omega-6 fatty acids (arachidonic acid was used in this project) change the pathogenesis of the yersinia creating a more virulent bug. Again, the the lab wanted to determine if infection rate or severity is increased when omega-6 fatty acids are in the system at room and body temperatures. So, pay attention to the temperature talk at the beginning of this part because it is key to this project. It's pretty fascinating.

Important numbers:
• 68-77 - room temperature (celsius), the temperature at which Yersinia enterocolitica typically grows
• 37 - body temperature (celsius), which Yersinia enterocolitica can survive in with the presence of omega-6 fatty acid (arachidonic acid)

To check out a figure showing virulence factor expression of Yersinia enterocolitica at room and body temperature (paper is posted as well for anyone who really wants to deep dive into Y. enterocolitica) visit our Gut Questions? podcast website and go to “Show Notes" → https://www.yourgutquestions.com/shownotes

If you've gut a question(s) you would like Will to answer in an upcoming episode, email me, Parker, at aparker@medicine.washington.edu or submit a questions on the podcast website, www.yourgutquestions.com/contact

A bunch of our websites and social media platforms:

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Gut Questions? Instagram www.instagram.com/gutquestions/

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DePaolo Lab website: www.depaololab.com
DePaolo Lab Instagram: www.instagram.com/depaololab/
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CMiST, Center for Microbiome Sciences & Therapeutics: www.cmistuw.org

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