Omega-3 (Ω-3) fatty acids are a class of polyunsaturated fatty acids (PUFA) that are essential to human health, yet are currently far under consumed by the American population. Although Ω-3 fatty acids are not produced by the human body, they are vital to organ development, disease prevention, and neurological and cardiovascular wellness. Humans obtain Ω-3 fatty acids through the consumption of fatty fish such as atlantic mackerel, pacific salmon, or tuna. Other sources include olives or fish oil supplements; however, these sources are less effective than fatty fish because they either do not provide significant amounts of Ω-3 or are not readily incorporated into the body). Fatty fish such as salmon are traditionally expensive and thus are inaccessible commodities in many American households.

 

Team OMEGA will research if Ω-3 fatty acid production can be significantly increased through gut microflora modulation in Oreochromis niloticus, a species of Nile tilapia that is widely consumed.  Tilapia was chosen because it is generally less expensive than salmon, making it more accessible to consumers; however, unlike salmon, it is a naturally insufficient source of Ω-3 fatty acid.  Bacteria native to the O. niloticus gut environment, will be genetically engineered to produce EPA and DHA in quantities which reflect those found in fatty fish.   O. niloticus fish that undergo the gut microflora modulation could then be a more accessible alternative source of Ω-3 rather than more expensive fatty fish.