MRI detection of endothelial cell inflammation using targeted superparamagnetic particles of iron oxide (SPIO)

Abstract

BackgroundThere is currently no clinical imaging technique available to assess the degree of inflammation associated with atherosclerotic plaques. This study aims to develop targeted superparamagnetic particles of iron oxide (SPIO) as a magnetic resonance imaging (MRI) probe for detecting inflamed endothelial cells. MethodsThe in vitro study consists of the characterisation and detection of inflammatory markers on activated endothelial cells by immunocytochemistry and MRI using biotinylated anti‐P‐selectin and anti‐VCAM‐1 (vascular cell adhesion molecule 1) antibody and streptavidin conjugated SPIO. ResultsEstablished an in vitro cellular model of endothelial inflammation induced with TNF‐α (tumor necrosis factor alpha). Inflammation of endothelial cells was confirmed with both immunocytochemistry and MRI. These results revealed both a temporal and dose dependent expression of the inflammatory markers, P‐selectin and VCAM‐1, on exposure to TNF‐α. ConclusionThis study has demonstrated the development of an in vitro model to characterise and detect inflamed endothelial cells by immunocytochemistry and MRI. This will allow the future development of contrast agents and protocols for imaging vascular inflammation in atherosclerosis. This work may form the basis for a translational study to provide clinicians with a novel tool for the in vivo assessment of atherosclerosis.

Nutritional Composition and Bioactive Compounds in Tomatoes and Their Impact on Human Health and Disease: A Review

“…Since the essential fatty acids cannot be synthesized by humans or animals, they must come from the dietary sources and tomato provides a good source of these acids. On the other hand, polyunsaturated fatty acids are also very important for the body since they are essential for the maintenance of plasma membrane integrity, cell growth and prevention of disease [ 77 , 78 ]. From this point of view, tomato is therefore a rich and highly nutritious food product.…”

Farmed Gilthead Sea Bream (Sparus aurata) by-Products Valorization: Viscera Oil ω-3 Enrichment by Short-Path Distillation and In Vitro Bioactivity Evaluation

“…It is well-known that marine oils are an excellent source of ω-3 long chain, polyunsaturated fatty acids (PUFAs), including eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). These particular classes of PUFA are common in marine organisms; in particular, PUFAs are synthesized in microalgae and tend to significantly accumulate in fatty fish and in the oil extracted from these organisms and their by-products [ 1 , 4 , 5 , 6 , 7 , 8 , 9 ].…”

“…In recent years, there has been an exponential growth in the market of the ω-3 PUFAs for human consumption, thanks to numerous studies showing the significant beneficial effects determined by fish oil and ω-3 PUFA-rich functional foods daily consumption in terms of dietetic [ 6 , 10 ] anti-tumor [ 6 , 11 , 12 , 13 , 14 ], and antithrombotic properties [ 5 , 15 , 16 ].…”

Marine-Derived Biologically Active Compounds for the Potential Treatment of Rheumatoid Arthritis

“…According to the structure and biochemical properties they are classified into two broad groups, saturated FAs that do not contain double bonds in their carbon structure and unsaturated FAs that include double bonds in their composition and are subdivided into monounsaturated FAs (MUFAs) or polyunsaturated FAs (PUFAs) [ 117 , 118 ]. PUFAs are classified into two categories: (i) Omega-3 (n-3 PUFAs), which mainly includes α-Linolenic acid (ALA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA); (ii) Omega-6 (n-6 PUFAs), which includes linoleic acid (LA); y-linoleic acid (GLA) and arachidonic acid (AA) [ 119 , 120 ]. They are synthesized by the human organism but need to be also ingested through diet, being classified as essential FAs due to their enormous importance participating in various metabolic processes throughout human life [ 120 ] and constitute the phospholipids that form the cell membrane [ 121 ].…”

“…PUFAs are classified into two categories: (i) Omega-3 (n-3 PUFAs), which mainly includes α-Linolenic acid (ALA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA); (ii) Omega-6 (n-6 PUFAs), which includes linoleic acid (LA); y-linoleic acid (GLA) and arachidonic acid (AA) [ 119 , 120 ]. They are synthesized by the human organism but need to be also ingested through diet, being classified as essential FAs due to their enormous importance participating in various metabolic processes throughout human life [ 120 ] and constitute the phospholipids that form the cell membrane [ 121 ]. They act significantly in inflammatory responses with participation as substrates for the biosynthesis of inflammatory mediators, cellular receptors’ activation, and modulation of membrane fluidity to alter cell function [ 122 , 123 , 124 ].…”