Dietary α-linolenic acid increases TNF-α, and decreases IL-6, IL-10 in response to LPS: effects of sesamin on the Δ-5 desaturation of ω6 and ω3 fatty acids in mice

Chavali, S.R.; Zhong, Weiying; Forse, R. Armour

doi:10.1016/s0952-3278(98)90112-0

Cited by 79 publications

(38 citation statements)

References 31 publications

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“…Previously, we reported that circulating TNF-␣ concentrations in rats infused with menhaden oil emulsions were not significantly different from those of rats fed the SO control diet (18). Plasma TNF-␣ concentrations are significantly elevated in animals fed diets enriched with EPA (fish oil) (10,23,32) or ␣-linolenic acid (5). Similarly, lipopolysaccharide-induced production of TNF-␣ increased significantly in resident macrophages from mice (32,33) and in Kupffer cells from rats (34) that were maintained on fish oil diets.…”

Section: Discussionmentioning

confidence: 93%

“…The nonfat portion of the oil contains considerable amounts of sesamin, sesamol, and other related lignans (2). Consumption of diets supplemented with sesamol (3) or sesamin results in significant inhibition of ⌬ 5 -desaturation of nϪ6 fatty acids and increases the accumulation of dihomo-␥-linolenic acid (DGLA), with a concomitant decrease in arachidonic acid (AA) concentrations, in mice (4,5) and in rats (6,7). Therefore, consumption of sesamin could increase the production of the lessinflammatory 1-series prostaglandins and decrease synthesis of proinflammatory 2-series prostaglandins, which depends on the availability of specific fatty acid precursors (8,9).…”

Section: Introductionmentioning

confidence: 99%

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Effects of sesamin-supplemented dietary fat emulsions on the ex vivo production of lipopolysaccharide-induced prostanoids and tumor necrosis factor α in rats

Utsunomiya¹,

Chavali²,

Zhong³

et al. 2000

The American Journal of Clinical Nutrition

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Background: Sesamin, a nonfat constituent of sesame oil, inhibits ⌬ 5 -desaturase activity, resulting in accumulation of dihomo-␥-linolenic acid (DGLA), which displaces arachidonic acid (AA) and consequently decreases the formation of proinflammatory 2-series prostaglandins. Objective: We sought to determine whether dietary supplementation with sesamin augments the antiinflammatory effects of dietary linseed oil in rats. Design: We investigated the effects of continuous tube feedings of emulsions containing safflower oil or linseed oil with sesamin (SO+ and LO+) or without sesamin (SO and LO) on liver fatty acid composition and on endotoxin-induced production of prostaglandin E 2 , 6-keto-prostaglandin F 1␣ , and tumor necrosis factor ␣ (TNF-␣) by whole blood from rats (n = 6 per diet group). Results: We found a significant accumulation of DGLA only in the liver phospholipids of animals fed SO+ and LO+ (1.8 ± 0.2 and 1.4 ± 0.3 mol%, respectively), which suggests that sesamin inhibited ⌬ 5 -desaturation of nϪ6 fatty acids. These changes were associated with significant reductions in plasma prostaglandin E 2 concentrations in animals fed SO+ compared with those fed SO (P < 0.05). Despite a significant reduction in tissue AA content in the LO group, the prostaglandin E 2 concentrations did not differ significantly from those of the SO group. Plasma concentrations of TNF-␣ were significantly lower (P < 0.05) in the animals fed LO+ than in those fed SO (199 ± 48 and 488 ± 121 ng/L, respectively). Conclusion: These data indicate that in rats, tube feedings of diets containing sesamin exerted antiinflammatory effects that were augmented by concurrent consumption of linseed oil. Am J Clin Nutr 2000;72:804-8.

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Section: Discussionmentioning

confidence: 93%

Section: Introductionmentioning

confidence: 99%

Effects of sesamin-supplemented dietary fat emulsions on the ex vivo production of lipopolysaccharide-induced prostanoids and tumor necrosis factor α in rats

Utsunomiya¹,

Chavali²,

Zhong³

et al. 2000

The American Journal of Clinical Nutrition

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“…Still other studies have shown that linoleic acid (n-6) decreases the activity of IL-2 [129], and increases IL-1 production and tissue response to cytokines, while n-3 generally decreases IL-1 production and activity [44]. Despite some disagreement among studies, it seems that n-3 fatty acids (alpha-linolenic acid, DHA, EPA) decrease the production and activity of the pro-inflammatory cytokines (IL-1, IL-6, TNF alpha ) [13,20,52,124] and that n-6 family has the opposite effect [19,44,54]. The ability of n-3 PUFA to reduce pro-inflammatory cytokines and prostaglandin [21] lead to the proposal for the use of fish oil to relieve pain.…”

Section: Pufa and The Immune Systemmentioning

confidence: 99%

The role of polyunsaturated fatty acids in restoring the aging neuronal membrane

Yehuda¹,

Rabinovitz²,

Carasso³

et al. 2002

Neurobiology of Aging

353

200

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In addition to a gradual loss of neurons in various brain regions, major biochemical changes in the brain affect the neuronal membrane that is the "site of action" for many essential functions including long-term potentiation (LTP), learning and memory, sleep, pain threshold, and thermoregulation. Normal physiological functioning includes the transmission of axonal information, regulation of membrane-bound enzymes, control of ionic channels and various receptors. All are highly dependent on membrane fluidity, where rigidity is increased during aging. The significantly higher level of cholesterol in aging neuronal membrane, the slow rate of cholesterol turnover, and the decreased level of total polyunsaturated fatty acids (PUFA) may result from poor passage rate via the blood-brain barrier, or from a decreased rate of incorporation into the membrane, or a decrease in the activities of delta-6 and delta-9 desaturase enzymes. The added oxidative stress, which leads to an increase of free radicals leading to a decrease in membrane fluidity, may respond to a restricted diet, and thereby overcome the damaging effects of the free radicals. A central focus of this review is that a specific ratio of n-3/n-6 PUFA can restore many of these age-related effects.

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“…LnA (18:3ω3) is a precursor for the formation of eicosapentaenoic acid (20:5ω3), which can displace arachidonic acid (20:4ω6) and reduce the production of prostaglandins. Dietary α-linolenic acid has been reported to modulate some of the inflammatory response in experimental animal models and clinical trials [Chavali et al, 1998]. A number of investigators have also reported the effects of dietary fatty acids on expression and production of inflammatory cytokines [Weaver et al, 2009;Ambrozova et al, 2010].…”

Section: Discussionmentioning

confidence: 99%

Anti-inflammatory effects of cowpea (Vigna sinensis K.) seed extracts and its bioactive compounds

Lee

Cui

et al. 2011

J Korean Soc Appl Biol Chem

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Anti-inflammatory effects of methanol extract and solvent fractions of cowpea (Vigna sinensis K.; VS) seeds and the isolated compounds were evaluated. Ethyl acetate and n-butanol fractions of VS seeds were found to strongly inhibit nitric oxide (NO) production, and inducible nitric oxide synthase (iNOS) mRNA and protein expressions in lipopolysaccharides (LPS)-stimulated RAW264.7 macrophage cells. Compounds inhibiting NO production in RAW264.7 cells were isolated and identified via successive partitioning and spectroscopic characterization. The active compounds included oleanolic acid, linolenic acid (LnA), linoleic acid (LA), 7-ketositosterol, stigmasterol-glucose (glc), and soyasaponin 1. Among the isolated compounds, LnA and LA were found to inhibit NO production significantly. Contents of LnA and LA in VS seeds were 2.034 and 1.162 mg/g on dry weight basis, respectively. Reverse transcriptase-polymerase chain reaction (RT-PCR) and Western blot analysis show inhibitory effects of these compounds. LnA and LA repressed mRNA and protein levels of iNOS in LPS-stimulated cells. LA suppressed the production of pro-inflammatory cytokines such as interleukin (IL)-1β, IL-6, and tumor necrosis factor (TNF)-α in LPS-induced macrophage cells. Thus, VS was found to exhibit strong antiinflammatory activity, which may be partly attributed to the polyunsaturated fatty acids such as LnA and LA.

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Dietary α-linolenic acid increases TNF-α, and decreases IL-6, IL-10 in response to LPS: effects of sesamin on the Δ-5 desaturation of ω6 and ω3 fatty acids in mice

Cited by 79 publications

References 31 publications

Effects of sesamin-supplemented dietary fat emulsions on the ex vivo production of lipopolysaccharide-induced prostanoids and tumor necrosis factor α in rats

Effects of sesamin-supplemented dietary fat emulsions on the ex vivo production of lipopolysaccharide-induced prostanoids and tumor necrosis factor α in rats

The role of polyunsaturated fatty acids in restoring the aging neuronal membrane

Anti-inflammatory effects of cowpea (Vigna sinensis K.) seed extracts and its bioactive compounds

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