Carrageenan-induced granuloma and iron status in rats with dietary polyunsaturated fatty acid deficiency

Carbonell, Teresa; Sáiz, M. P.; Mitjavila, María Teresa; Puig-Parellada, P.; Cambon-Gros, C.; Fernandez, Yvette; Mitjavila, S.

doi:10.1079/bjn19910108

Cited by 9 publications

(3 citation statements)

References 28 publications

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“…The reason for this discrepancy is not clear. Carbonell et al [34] recently noticed that in PUFA-deficient animals, the carrageenan-in duced granuloma, prostaglandin E2 produc tion and lipid peroxidation are low. However, iron overload potentiated inflammation and lipid peroxidation in these animals, whereas iron deficiency decreased them.…”

Section: Discussionmentioning

confidence: 99%

Studies on Anti-Inflammatory Activity of Spice Principles and Dietary n-3 Polyunsaturated Fatty Acids on Carrageenan-lnduced Inflammation in Rats

Reddy

Lokesh²

1994

Ann Nutr Metab

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The antioxidant spice principles curcumin and eugenol when given by gavage lowered the carrageenan-induced edema in the foot pads of rats. This lowering effect was dependent on the concentration, the time gap between the administration of spice principles and the induction of inflammation by carrageenan. Dietary lipids also influenced the extent of inflammation. Animals fed 10% cod liver oil [containing n-3 polyunsaturated fatty acids (PUFA)] for 10 weeks showed a significantly lower inflammation compared to that observed in animals fed diets supplemented with 10% groundnut oil (rich in n-6 PUFA) or 10% coconut oil (rich in medium-chain saturated fatty acids). Supplementation of diets with 1 weight% of curcumin did not affect the inflammatory responses of animals to carrageenan injection. However, supplementation of diets with 0.17 weight% eugenol further lowered inflammation by 16, 32 and 30% in animals fed coconut oil, groundnut oil and cod liver oil, respectively. Therefore, combinations of dietary lipids with spice principles like eugenol can help in lowering inflammation.

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Section: Discussionmentioning

confidence: 99%

Studies on Anti-Inflammatory Activity of Spice Principles and Dietary n-3 Polyunsaturated Fatty Acids on Carrageenan-lnduced Inflammation in Rats

Reddy

Lokesh²

1994

Ann Nutr Metab

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“…Moreover, heme oxygenase facilitates the release of iron from hepatic and renal cells (30). The packed cell volume and hemoglobin in carageenan-treated rats fed the standard diet is low because of the reduced iron stores in liver and spleen, as reported elsewhere (1,2,28,31,32). However, iron stores are reduced in rats fed sardine oil, which do not have inflammation, and inflammation induced a significant reduction in the spleen compared to carageenan-treated rats fed the standard diet, the values remaining at the same level as in normal rats fed the standard diet.…”

Section: Table 2 Ferritin Iron and Non-heme Iron Contents In Liver Anmentioning

confidence: 89%

“…The alterations in plasma iron status observed in inflammatory disorders are caused by a blockade of iron in storage organs (1,2), a decrease in iron absorption (3), and an increase in ferritin synthesis under the influence of interleukin-1 and tumor necrosis factor (4,5). n-3 PUFA have beneficial effects on inflammation (6) and rheumatoid arthritis (7), since they may reduce the production of inflammatory mediators by cyclooxygenase (8,9) or lipoxygenase (8), and reduce superoxide anion production by polymorphonuclear leukocytes from an inflammatory exudate (10).…”

mentioning

confidence: 99%

A sardine oil‐rich diet increases iron absorption but does not compensate the hypoferremia associated with inflammation

Rodríguez

Sáiz

Mitjavila

2003

Lipids

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Inflammatory disorders are associated with a decrease in iron absorption because of the blockade of iron in storage organs. Fish oils, rich in n-3 PUFA, are used to prevent and treat inflammatory disorders and increase iron absorption in noninflamed rats. Here we examine whether n-3 PUFA prevent inflammation-related hypoferremia. Two groups of rats were fed isoenergetic semipurified diets (a standard diet and a sardine oil-rich diet). A carrageenan granuloma was induced in half of the rats of each dietary group. Ferrokinetic studies using 59Fe, hematological analyses, and iron store evaluation were performed in noninflamed and inflamed rats. Although dietary n-3 PUFA increased 59Fe absorption in carageenan-treated rats, they did not restore the hypoferremia associated with inflammation, which is due to several mechanisms. Among these mechanisms, the blockade of iron in storage organs is relevant. However, this blockade was less evident in the spleen of inflamed rats fed the sardine oil diet.

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Effect of degree of unsaturation in dietary fatty acids on arachidonic acid mobilization by peritoneal macrophages

Mitjavila¹,

Rodríguez

Sáiz

et al. 1996

Lipids

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Cells from rats fed with a tripalmitin diet showed a depletion of phospholipid arachidonate and n-3 fatty acids such as eicosapentaenoic and docosahexaenoic acids (EPA and DHA). In rats fed fish oil diet, a significant reduction in arachidonic acid (AA) content was observed whereas EPA and DHA were incorporated into membranes lipids. These changes in lipid composition of membranes did not affect cellular adherence, phagocytic capability, or [3H]AA incorporation. However, both tripalmitin and fish oil diets induced a decrease in [3H]AA mobilization stimulated by 4 beta-phorbol-12-myristate 13-acetate, A23187, or opsonized-zymosan in rat peritoneal macrophages. These results demonstrate that the antiinflammatory effects of essential fatty acids deficiency or n-3 enrichment diets may be associated with a decreased AA mobilization in resident rat peritoneal macrophages treated with proinflammatory agents.

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Carrageenan-induced granuloma and iron status in rats with dietary polyunsaturated fatty acid deficiency

Cited by 9 publications

References 28 publications

Studies on Anti-Inflammatory Activity of Spice Principles and Dietary n-3 Polyunsaturated Fatty Acids on Carrageenan-lnduced Inflammation in Rats

Studies on Anti-Inflammatory Activity of Spice Principles and Dietary n-3 Polyunsaturated Fatty Acids on Carrageenan-lnduced Inflammation in Rats

A sardine oil‐rich diet increases iron absorption but does not compensate the hypoferremia associated with inflammation

Effect of degree of unsaturation in dietary fatty acids on arachidonic acid mobilization by peritoneal macrophages

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