Effect of Free Fatty Acids on Inflammatory Gene Expression and Hydrogen Peroxide Production by Ex Vivo Blood Mononuclear Cells

The aim of this study was to assess free fatty acids' (FAs) anti-/proinflammatory capabilities and their influence on inflammatory gene expression and H O production by human peripheral blood mononuclear cells (PBMCs). Anthropometric and clinical measurements were performed in 26 participants w...

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Bibliographic Details
Published in:Nutrients 2020-01, Vol.12 (1), p.146
Main Authors: Sureda, Antoni, Martorell, Miquel, Bibiloni, Maria Del Mar, Bouzas, Cristina, Gallardo-Alfaro, Laura, Mateos, David, Capó, Xavier, Tur, Josep A, Pons, Antoni
Format: Article
Language:English
Subjects:
Anthropometry
Bioactive compounds
Blood
Cholesterol
Cyclooxygenase-2
Cytokines
Fatty acids
Gene expression
Hydrogen peroxide
Inflammation
Interleukin 6
Leukocytes (mononuclear)
Lipids
Lipopolysaccharides
lps
Metabolic disorders
Metabolic syndrome
NF-κB protein
pbmc
Peripheral blood mononuclear cells
ros production
TLR2 protein
Toll-like receptors
Tumor necrosis factor-α
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Summary:The aim of this study was to assess free fatty acids' (FAs) anti-/proinflammatory capabilities and their influence on inflammatory gene expression and H O production by human peripheral blood mononuclear cells (PBMCs). Anthropometric and clinical measurements were performed in 26 participants with metabolic syndrome. Isolated PBMCs were incubated for 2 h with several free fatty acids-palmitic, oleic, α-linolenic, γ-linolenic, arachidonic and docosahexaenoic at 50 μM, and lipopolysaccharide (LPS) alone or in combination. H O production and IL6, NFκB, TLR2, TNFα, and COX-2 gene expressions were determined. Palmitic, γ-linolenic, and arachidonic acids showed minor effects on inflammatory gene expression, whereas oleic, α-linolenic, and docosahexaenoic acids reduced proinflammatory gene expression in LPS-stimulated PBMCs. Arachidonic and α-linolenic acids treatment enhanced LPS-stimulated H O production by PBMCs, while palmitic, oleic, γ-linolenic, and docosahexaenoic acids did not exert significant effects. Oleic, α-linolenic, and docosahexaenoic acids induced anti-inflammatory responses in PBMCs. Arachidonic and α-linolenic acids enhanced the oxidative status of LPS-stimulated PBMCs. In conclusion, PBMC assays are useful to assess the anti-/proinflammatory and redox-modulatory effects of fatty acids or other food bioactive compounds.
ISSN:2072-6643
2072-6643
DOI:10.3390/nu12010146