Phospholipid Incorporation of Non-Methylene-Interrupted Fatty Acids (NMIFA) in Murine Microglial BV-2 Cells Reduces Pro-Inflammatory Mediator Production

Abstract

Sciadonic acid (SCA), pinolenic acid (PNA), and Δ7-eicosatrienoic acid (Δ7-ETrA) are three non-methylene-interrupted fatty acids (NMIFA). Using murine microglial BV-2 cells, this study determined how NMIFA incorporation modulated phospholipid fatty acid composition and the production of pro-inflammatory mediators. Each NMIFA was rapidly taken up and incorporated in BV-2 cells, resulting in the differential redistribution of total lipids. The cellular phospholipid fatty acid compositions were altered, and a significant decrease in the proportions of total monounsaturated fatty acids (MUFA) was observed while the proportions of NMIFA and its metabolites accounted for 38% of the fatty acid total. Incubation of microglial cells with NMIFA suppressed production of LPS-stimulated pro-inflammatory mediators, including nitric oxide (NO), prostaglandin E2 (PGE2), interleukin-6 (IL-6), and tumor necrosis factor-α (TNF-α), as well as the over-expression of inducible nitric oxide synthase (iNOS) and type 2 cyclooxygenase (COX-2). These inhibitory effects could be accounted for, in part, by the inactivation of mitogen-activated protein kinases (MAPK) signaling. In conclusion, Δ7-ETrA, PNA, and SCA are anti-inflammatory NMIFA that may be useful in suppressing in vitro immune responses involved in neural inflammation.

Preparation of microcapsule antioxidative wall materials of pine nut oil by the Maillard reaction

“…Pine nut oil is extracted from pine nut ( Pinus pinea ) and has been widely used for inflammation, appetite, body weight, blood lipids, insulin sensitivity, cancer metastasis, liver steatosis and hyperinsulinemia . Pine nut oil can be extracted by cold pressing, solvent extraction and supercritical CO 2 extraction.…”

“…3 Pine nut oil is extracted from pine nut (Pinus pinea) and has been widely used for inflammation, appetite, body weight, blood lipids, insulin sensitivity, cancer metastasis, liver steatosis and hyperinsulinemia. [4][5][6][7][8][9] Pine nut oil can be extracted by cold pressing, solvent extraction and supercritical CO 2 extraction. Several types of fatty acids exist in pine nut oil, comprising 50% polyunsaturated fatty acids, 40% monounsaturated fatty acids and 10% saturated fatty acids.…”

Sciadonic acid derived from pine nuts as a food component to reduce plasma triglycerides by inhibiting the rat hepatic Δ9-desaturase

“…Another line of approach could also imply oxidized derivatives of FA. Scia was described as a modulator of inflammation as it reduced the production of PGE 2 from macrophages, infected epithelial cells or microglial BV-2 cells in vitro 10,11,13 . The present study did not strengthen this hypothesis.…”

Changes in proximate composition, lipid class and fatty acid profile in Greenshell™ mussels (Perna canaliculus) over an annual cycle

“…Pteropods range from a few mm to a few cm size, so their ingestion by GSM, if it occurs, would be surprising. The biological role and function of NMI-FAs are not well understood, and whilst it has been suggested that their function is analogous to the n-3 LC-PUFAs, EPA and DHA (Tanaka et al, 1999), NMI-FAs may have further unique biological properties particularly in influencing inflammation (Chen, Chuang, Liao, Huang, & Lin, 2015). The NMI-FAs in GSM were highest over the late autumn-winter months (May-August; 4 g/100 g of FA), but were maintained at reduced levels over the spring-summer seasons (2.0-2.5 g/100 g of FA) (see Table 2).…”

“…The NMI-FAs in GSM were highest over the late autumn-winter months (May-August; 4 g/100 g of FA), but were maintained at reduced levels over the spring-summer seasons (2.0-2.5 g/100 g of FA) (see Table 2). The biological role and function of NMI-FAs are not well understood, and whilst it has been suggested that their function is analogous to the n-3 LC-PUFAs, EPA and DHA (Tanaka et al, 1999), NMI-FAs may have further unique biological properties particularly in influencing inflammation (Chen, Chuang, Liao, Huang, & Lin, 2015).…”