William E.M. Lands

Last updated
William E.M. Lands
BornJuly 22, 1930
OccupationBiochemist

William E.M. Lands (born July 22, 1930) is an American nutritional biochemist who is among the world's foremost authorities on essential fatty acids. [1]

Contents

Biography

Lands graduated from University of Michigan in 1951 and served on the faculty there from 1955 to 1980. He then moved to University of Illinois Chicago (1980–1990) and subsequently the National Institutes of Health (1990–2002), where he served as the senior scientific advisor to the director of the National Institute on Alcohol Abuse and Alcoholism. He was named a Fellow by the American Society for Nutrition, Society for Redox Biology and Medicine, International Society for the Study of Fatty Acids and Lipids, and American Association for the Advancement of Science. Lands is credited for discovering the beneficial effects of balancing the effects of excess omega-6 fatty acids with dietary omega-3 fatty acids. The effect of essential fatty acids on formation of hormones is documented in his book, "Fish, Omega-3 and Human Health" and in interviews for the lay public. University of Michigan's Department of Biological Chemistry endowed a "Lectureship on the Biochemical Basis for the Physiology of Essential Nutrients" in honor of William E.M. Lands.

Upon receipt of a Pfizer Biomedical Research Award in 1985, Lands developed an empirical mathematical relationship showing how metabolism of dietary omega-3 and omega-6 essential fatty acids leads to predictable proportions of their elongated highly unsaturated derivatives (HUFA) accumulated in tissue lipids. [2] After retirement, he changed from publishing as William E.M. Lands to Bill Lands as he put increased attention to primary prevention of health disorders related to excessive actions of omega-6 mediators [3] [4] and describing consequences of imbalanced dietary intakes of omega-3 and omega-6 nutrients. [5] [6] More recently, Lands described an Omega 3-6 Balance Score that indicates the likely impact of individual food items on the balance of HUFA accumulated in tissues. [7] Lands emphasized that efficient conversion of linoleic acid (18:2n-6) to the n-6 highly unsaturated fatty acid (n-6HUFA), arachidonic acid (20:4n-6), competitively displaces n-3 HUFA from tissue phospholipids and creates a narrow therapeutic window for dietary linoleic in the absence of n-3 nutrients. [8] The HUFA balance seen with a finger-tip blood-spot assay [9] monitors dietary intakes of essential fatty acids and predicts the likely intensity of n-6 eicosanoid-mediated pathophysiology. [10]

He was a science advisor for the seafood and omega 3 supplement company Vital Choice. [11] He held a position as director at the Omega Protein Corporation [12] that provides omega-3 rich fish oil for the supplement industry. [13] A company that he also held shares in. [14]

Lectures

Lands Lecturers have included:

Classics Reprints in Biological Chemistry

The Journal of Biological Chemistry named his 1958 paper Nicole Kresge, Robert D. Simoni, and Robert L. Hill, Journal of Biological Chemistry Classics, v. 284, p. e3, 2009 a "Classic" and published a "Reflections" overview of his work in 2011 Nicole Kresge, Robert D. Simoni, and Robert L. Hill, Journal of Biological Chemistry Classics, v. 286, p. e3, 2011.

Selected publications

Website

Related Research Articles

<span class="mw-page-title-main">Fatty acid</span> Carboxylic acid

In chemistry, particularly in biochemistry, a fatty acid is a carboxylic acid with an aliphatic chain, which is either saturated or unsaturated. Most naturally occurring fatty acids have an unbranched chain of an even number of carbon atoms, from 4 to 28. Fatty acids are a major component of the lipids in some species such as microalgae but in some other organisms are not found in their standalone form, but instead exist as three main classes of esters: triglycerides, phospholipids, and cholesteryl esters. In any of these forms, fatty acids are both important dietary sources of fuel for animals and important structural components for cells.

<span class="mw-page-title-main">Fat</span> Esters of fatty acid or triglycerides

In nutrition, biology, and chemistry, fat usually means any ester of fatty acids, or a mixture of such compounds, most commonly those that occur in living beings or in food.

<span class="mw-page-title-main">Lipid</span> Substance of biological origin that is soluble in nonpolar solvents

Lipids are a broad group of organic compounds which include fats, waxes, sterols, fat-soluble vitamins, monoglycerides, diglycerides, phospholipids, and others. The functions of lipids include storing energy, signaling, and acting as structural components of cell membranes. Lipids have applications in the cosmetic and food industries, and in nanotechnology.

Omega−3 fatty acids, also called Omega−3 oils, ω−3 fatty acids, Ω-3 Fatty acids or n−3 fatty acids, are polyunsaturated fatty acids (PUFAs) characterized by the presence of a double bond three atoms away from the terminal methyl group in their chemical structure. They are widely distributed in nature, being important constituents of animal lipid metabolism, and they play an important role in the human diet and in human physiology. The three types of omega−3 fatty acids involved in human physiology are α-linolenic acid (ALA), eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). ALA can be found in plants, while DHA and EPA are found in algae and fish. Marine algae and phytoplankton are primary sources of omega−3 fatty acids. DHA and EPA accumulate in fish that eat these algae. Common sources of plant oils containing ALA include walnuts, edible seeds, and flaxseeds as well as hempseed oil, while sources of EPA and DHA include fish and fish oils, and algae oil.

A nutrient is a substance used by an organism to survive, grow and reproduce. The requirement for dietary nutrient intake applies to animals, plants, fungi and protists. Nutrients can be incorporated into cells for metabolic purposes or excreted by cells to create non-cellular structures such as hair, scales, feathers, or exoskeletons. Some nutrients can be metabolically converted into smaller molecules in the process of releasing energy such as for carbohydrates, lipids, proteins and fermentation products leading to end-products of water and carbon dioxide. All organisms require water. Essential nutrients for animals are the energy sources, some of the amino acids that are combined to create proteins, a subset of fatty acids, vitamins and certain minerals. Plants require more diverse minerals absorbed through roots, plus carbon dioxide and oxygen absorbed through leaves. Fungi live on dead or living organic matter and meet nutrient needs from their host.

Essential fatty acids, or EFAs, are fatty acids that are required by humans and other animals for normal physiological function that cannot be synthesized in the body.⁠ As they are not synthesized in the body, the essential fatty acids – alpha-linolenic acid (ALA) and linoleic acid – must be obtained from food or from a dietary supplement. Essential fatty acids are needed for various cellular metabolic processes and for the maintenance and function of tissues and organs. These fatty acids also are precursors to vitamins, cofactors, and derivatives, including prostaglandins, leukotrienes, thromboxanes, lipoxins, and others.

An unsaturated fat is a fat or fatty acid in which there is at least one double bond within the fatty acid chain. A fatty acid chain is monounsaturated if it contains one double bond, and polyunsaturated if it contains more than one double bond.

<span class="mw-page-title-main">Arachidonic acid</span> Fatty acid used metabolically in many organisms

Arachidonic acid is a polyunsaturated omega-6 fatty acid 20:4(ω-6), or 20:4(5,8,11,14). If its precursors or diet contains linoleic acid it is formed by biosynthesis and can be deposited in animal fats. It is a precursor in the formation of leukotrienes, prostaglandins, and thromboxanes.

<span class="mw-page-title-main">Eicosanoid</span> Class of compounds

Eicosanoids are signaling molecules made by the enzymatic or non-enzymatic oxidation of arachidonic acid or other polyunsaturated fatty acids (PUFAs) that are, similar to arachidonic acid, around 20 carbon units in length. Eicosanoids are a sub-category of oxylipins, i.e. oxidized fatty acids of diverse carbon units in length, and are distinguished from other oxylipins by their overwhelming importance as cell signaling molecules. Eicosanoids function in diverse physiological systems and pathological processes such as: mounting or inhibiting inflammation, allergy, fever and other immune responses; regulating the abortion of pregnancy and normal childbirth; contributing to the perception of pain; regulating cell growth; controlling blood pressure; and modulating the regional flow of blood to tissues. In performing these roles, eicosanoids most often act as autocrine signaling agents to impact their cells of origin or as paracrine signaling agents to impact cells in the proximity of their cells of origin. Some eicosanoids, such as prostaglandins, may also have endocrine roles as hormones to influence the function of distant cells.

Linoleic acid (LA) is an organic compound with the formula HOOC(CH2)7CH=CHCH2CH=CH(CH2)4CH3. Both alkene groups are cis. It is a fatty acid sometimes denoted 18:2 (n-6) or 18:2 cis-9,12. A linoleate is a salt or ester of this acid.

<span class="mw-page-title-main">Docosahexaenoic acid</span> Chemical compound

Docosahexaenoic acid (DHA) is an omega-3 fatty acid that is an important component of the human brain, cerebral cortex, skin, and retina. It is given the fatty acid notation 22:6(n-3). It can be synthesized from alpha-linolenic acid or obtained directly from maternal milk, fatty fish, fish oil, or algae oil. The consumption of DHA contributes to numerous physiological benefits, including cognition. As a component of neuronal membranes, the function of DHA is to support neuronal conduction and to allow the optimal functioning of neuronal membrane proteins.

<span class="mw-page-title-main">Polyunsaturated fat</span> Type of fatty acid defined by molecular bonds

In biochemistry and nutrition, a polyunsaturated fat is a fat that contains a polyunsaturated fatty acid, which is a subclass of fatty acid characterized by a backbone with two or more carbon–carbon double bonds. Some polyunsaturated fatty acids are essentials. Polyunsaturated fatty acids are precursors to and are derived from polyunsaturated fats, which include drying oils.

Fatty acid desaturases are a family of enzymes that convert saturated fatty acids into unsaturated fatty acids and polyunsaturated fatty acids. For the common fatty acids of the C18 variety, desaturases convert stearic acid into oleic acid. Other desaturases convert oleic acid into linoleic acid, which is the precursor to alpha-linolenic acid, gamma-linolenic acid, and eicosatrienoic acid.

Eicosatetraenoic acid (ETA) designates any straight chain tetra-unsaturated 20-carbon fatty acid. These compound are classified as polyunsaturated fatty acids (PUFA). The pure compounds, which are rarely encountered, are colorless oils. Two isomers, both of them essential fatty acids, are of particular interest:

<span class="mw-page-title-main">Essential fatty acid interactions</span>

There is a wide variety of fatty acids found in nature. Two classes of fatty acids are considered essential, the omega-3 and omega-6 fatty acids. Essential fatty acids are necessary for humans but cannot be synthesized by the body and must therefore be obtained from food. Omega-3 and omega-6 are used in some cellular signaling pathways and are involved in mediating inflammation, protein synthesis, and metabolic pathways in the human body.

<span class="mw-page-title-main">Mead acid</span> Chemical compound

Mead acid is an omega-9 fatty acid, first characterized by James F. Mead. As with some other omega-9 polyunsaturated fatty acids, animals can make Mead acid de novo. Its elevated presence in the blood is an indication of essential fatty acid deficiency. Mead acid is found in large quantities in cartilage.

Omega-7 fatty acids are a class of unsaturated fatty acids in which the site of unsaturation is seven carbon atoms from the end of the carbon chain. The two most common omega-7 fatty acids in nature are palmitoleic acid and vaccenic acid. They are widely used in cosmetics due to their moisturizing properties. Omega-7 fats are not essential fatty acids in humans as they can be made endogenously. Diets rich in omega-7 fatty acids have been shown to have beneficial health effects, such as increasing levels of HDL cholesterol and lowering levels of LDL cholesterol.

Only two essential fatty acids are known to be essential for humans: alpha-linolenic acid and linoleic acid. The biological effects of the ω-3 and ω-6 fatty acids are mediated by their mutual interactions. Closely related, these fatty acids act as competing substrates for the same enzymes. The biological effects of the ω-3 and ω-6 fatty acids are largely mediated by essential fatty acid interactions. The proportion of omega-3 to omega-6 fatty acids in a diet may have metabolic consequences. Unlike omega-3 fatty acids and omega-6 fatty acids, omega-9 fatty acids are not classed as essential fatty acids because they can be created by the human body from monounsaturated and saturated fatty acids, and are therefore not essential in the diet.

References

  1. ↑ Nicole Kresge, Robert D. Simoni, and Robert L. Hill, Journal of Biological Chemistry Classics, v. 284, p. e3, 2009
  2. ↑ Lands, W.E.M.; et al. (1992). "Maintenance of lower proportions of n-6 eicosanoid precursors in phospholipids of human plasma in response to added dietary n-3 fatty acids". Biochim. Biophys. Acta. 1180 (2): 147–162. doi:10.1016/0925-4439(92)90063-s. PMID   1463766.
  3. ↑ Lands, B (Mar 2008). "A critique of paradoxes in current advice on dietary lipids". Prog Lipid Res. 47 (2): 77–106. doi:10.1016/j.plipres.2007.12.001. PMID   18177743.
  4. ↑ Lands, B (Jul 2009). "Planning primary prevention of coronary disease". Curr Atheroscler Rep. 11 (4): 272–80. doi:10.1007/s11883-009-0042-6. PMID   19500490. S2CID   36603312.
  5. ↑ Lands, B (2011). "Prevent the cause, not just the symptoms". Prost. Other Lipid Med. 96 (1–4): 90–93. doi:10.1016/j.prostaglandins.2011.07.003. PMID   21827870.
  6. ↑ Lands, B (Dec 2011). "Reflections: Everything is connected to everything else". J. Biol. Chem. 286 (51): 43589–43595. doi: 10.1074/jbc.x111.318873 . PMC   3243542 . PMID   22045809.
  7. ↑ Lands, B; Lamoreaux, E (2012). "Describing essential fatty acid balance as 3 - 6 differences rather than 3/6 ratios". Nutrition & Metabolism. 9 (1): 46–54. doi: 10.1186/1743-7075-9-46 . PMC   3533819 . PMID   22624598.
  8. ↑ Lands, B (2014). "Historical perspectives on the impact of n-3 and n-6 nutrients on health". Prog Lipid Res. 55: 17–29. doi: 10.1016/j.plipres.2014.04.002 . PMID   24794260.
  9. ↑ Bibus, D.; Lands, B. (2015). "Balancing proportions of competing omega-3 and omega-6 highly unsaturated fatty acids (HUFA) in tissue lipids". Prostaglandins Leukot Essent Fatty Acids. 99: 19–23. doi: 10.1016/j.plefa.2015.04.005 . PMID   26002802.
  10. ↑ Lands, B (2015). "Omega-3 PUFAs lower the propensity for arachidonic acid cascade over-reactions". BioMed Res Int. 2015: 555. doi: 10.1155/2015/285135 . PMC   4537720 . PMID   26301244.
  11. ↑ "Experts Find New Fish-and-Health Review Deeply Distorting - Vital Choice Wild Seafood & Organics". www.vitalchoice.com. Retrieved 2022-02-16.
  12. ↑ SEC. "Omega Protein Corp 2005 Current Report 8-K". SEC.report. Retrieved 2022-02-16.
  13. ↑ "Who We Are- Omega Protein, a Nutritional Ingredient Company". Omega Protein. Retrieved 2022-02-16.
  14. ↑ "Lands William e M 2007 Security Sale/Purchase Record Form 4".
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