P678 - WHOLE BODY POLYUNSATURATED FATTY ACID (PUFA) STORES IN PATIENTS WHO DIED FROM COVID-19 INFECTION

P678

WHOLE BODY POLYUNSATURATED FATTY ACID (PUFA) STORES IN PATIENTS WHO DIED FROM COVID-19 INFECTION

Z. Zadák¹, M. Vecka^2,3, M. Burda⁴, I. Selke Krulichová⁵, P. Hejna⁶, R. Hyšpler⁷, A. Žák², P. Skořepa^1,8,*

¹3rd Department of Internal Medicine-Metabolic Care and Gerontology, University Hospital Hradec Kralove and Charles University, Faculty of Medicine in Hradec Kralove, Hradec Kralove, ²4th Department of Internal Medicine, First Faculty of Medicine and General University Hospital in Prague, Charles University, ³Institute of Medical Biochemistry and Laboratory Diagnostics, First Faculty of Medicine and General University Hospital in Prague, Prague, ⁴Institute for Research and Applications of Fuzzy Modeling, University of Ostrava, Ostrava, ⁵Department of Medical Biophysics, Faculty of Medicine in Hradec Králové, Charles University, ⁶Department of Forensic Medicine, ⁷Department of Clinical Biochemistry and Diagnostics, University Hospital Hradec Kralove and Charles University, Faculty of Medicine in Hradec Kralove, ⁸Deparment of Military Internal Medicine and Military Hygiene, University of Defence, Military faculty of Medicine, Hradec Kralove, Czech Republic

Rationale: In severe COVID-19, immune activation is a key driver of disease progression, potentially affecting the availability of omega-3 polyunsaturated fatty acids (PUFAs), precursors of specialized pro-resolving mediators. While certain organs are thought to concentrate omega-3 and omega-6 PUFAs for physiological and immunomodulatory functions, their organ-specific distribution remains insufficiently characterized. We quantified PUFA composition across major organs in individuals who died from COVID-19. 

Methods: We quantified PUFA composition across major organs in individuals who died from COVID-19. Tissue samples (brain, heart, right and left lungs, spleen, kidneys, liver) were collected post-mortem, frozen, and stored at −80 °C. Lipids were extracted, hydrolyzed, methylated, and analyzed by gas chromatography with flame ionization detection. PUFA content was expressed as absolute concentrations (mg per 100 g of tissue) and extrapolated to total organ weight.

Results: Analysis of tissues from 10 cadavers revealed a total of 142.48 g (Q1–Q3: 51.71–165.80) of omega-6 fatty acids (C18:1n9c, C18:2n6c, C18:3n6, C20:3n6, C20:4n6) and 4.43 g (Q1–Q3: 2.58–5.37) of omega-3 fatty acids (C18:3n3, C20:5n3, C22:5n3, C22:6n3) across seven organs. The liver contained the highest amount of omega-6 fatty acids (median 37.00 g; Q1–Q3: 15.23–67.00), whereas the brain showed the highest omega-3 levels (1.98 g; Q1–Q3: 4.00–5.98).

Conclusion: This study provides a unique organ-level profile of PUFA distribution in fatal COVID-19 cases. The observed patterns reflect both known physiological trends and potential alterations linked to systemic inflammation. Further research comparing COVID-19 and non-COVID-19 cases is warranted to distinguish between disease-related changes and normal variability. 

References: Supported by MH CZ – DRO (UHHK, 00179906).

Disclosure of Interest: None declared