Fatty Acids and Leukemia Subject of Research

SALISBURY, MD -- A Salisbury University researcher is honing in on how a type of fat commonly found in fish oil may help treat leukemia and other cancers.

Dr. E. Eugene Williams, an assistant professor of biological sciences, recently presented a paper on his research at an international conference in Colorado.

His work examined the effects of cold on the anti-cancer properties of docosahexaenoic acid, or DHA, part of a group of fats that can kill cancer cells.

“DHA appears to work by tricking cancer cells into committing suicide, a process known as apoptosis,” Williams said.  “Obviously, this could have important consequences for the treatment of cancer in the future, especially those cancers that are pervasive and often inoperative, like leukemias.” 

Williams’ research examined the effects of those fatty acids, known as omega-3’s, on fish health.  He said that omega-3’s, including DHA, are plentiful in fish oil and especially in oil from cold-water species.  “We want to know why omega-3’s are vital for fish, but fatal for cancer,” he said. 

The research was conducted with SU students Melissa Moore of Bridgeville, DE, Shaun Smith of Bel Air and Jeremy White of Salisbury.

The group loaded tumor cells with DHA and then lowered their temperature to determine whether the cold would protect them from committing suicide.  “We thought the effects of DHA might be temperature-dependent,” Williams said.  “But that’s not what we found.

“In fact, the combination of cold and DHA killed the cells much more dramatically than either treatment alone,” Williams said.  “We were not expecting that, but it is a welcome finding.  Whenever we learn more about how to kill cancer, we are pleased.”

Williams’ paper on the subject is titled “Culture at reduced temperature does not rescue murine leukemia cells from the apoptotic effects of docosahexaenoic acid.”

“That’s a real mouthful, but it describes what we found,” Williams said.

The conference, held earlier this spring in Breckenridge, Colorado, was attended by representatives from the National Institutes of Health, the Walter Reed Army Institute and Johns Hopkins University.  “It was both exciting and gratifying to see Salisbury University listed among these prestigious institutions,” Williams said.

The group will continue its research at SU, supported by the Richard A. Henson School of Science and Technology.  Williams said they hope to soon identify the sites of DHA action at the molecular level, and eventually be able to explain just how the omega-3’s kill cancer cells.

“That’s the nature of science,” Williams said.  “Every year, we add one more piece to the puzzle.”

For more information, contact Williams at 410-548-2062 or visit the University Web site at www.salisbury.edu