Effect of α-Linolenic Acid on the Metabolism of ω-3 and ω-6 Polyunsaturated Fatty Acids and Histamine Release in RBL-2H3 Cells
Effect of α-Linolenic Acid on the Metabolism of ω-3 and ω-6 Polyunsaturated Fatty Acids and Histamine Release in RBL-2H3 Cells
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α-亚麻酸对RBL-2H3细胞中ω-3和ω-6多不饱和脂肪酸代谢及组胺释放的影响
DOI：
10.1248/bpb.17.1321
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发表时间：
1994
影响因子：
2
通讯作者：
Yukio Saito
中科院分区：
文献类型：
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作者：
M. Kawasaki;M. Toyoda;R. Teshima;J. Sawada;Yukio Saito
我们观察了α-亚麻酸(18：3(n-3))预处理对ω-3和ω-6多不饱和脂肪酸代谢及组胺含量和释放的影响。RBL-2H3细胞经传代培养3d后，再加牛血清白蛋白(BSA)和表皮生长因子(EGF)的无血清培养液中培养3d，细胞生长不减。推荐添加胆固醇普鲁兰(10μg/ml)和乳化α-亚麻酸(20μg/ml)作为无血清培养基。我们测定了α-亚麻酸处理的细胞中所有中性脂、游离脂肪酸和所有磷脂的脂肪酸组成。α-亚麻酸和二十二碳六烯酸(22：6(n-3))均升高，亚麻酸(18：2(n-6))略有下降，花生四烯酸(20：4(n-6))明显降低。经α-亚麻酸处理的细胞组胺含量明显低于未处理细胞。相应地，在α-亚麻酸处理的细胞中，抗原或A23187刺激的组胺净释放也显著减少，抗原刺激的组胺释放百分比也明显减少。我们的体外实验结果表明，α-亚麻酸的抗过敏作用可能是通过减少组胺含量或通过改变脂肪酸组成而抑制化学介质的释放而产生的。
We examined the effect of α-linolenic acid (18 : 3 (n-3)) pretreatment on the metabolism of ω-3 and ω-6 polyunsaturated fatty acids and histamine content and release of RBL-2H3 cells. RBL-2H3 cells grew without reduction in number when incubated with subculture media for 3 d and then placed again in serum-free medium with bovine serum albumin (BSA) and epidermal growth factor (EGF). Cholesterol pullulan (10 μg/ml) emulsified α-linolenic acid (20 μg/ml) was recommended as an additional form serum free medium. We determined the fatty acid composition in all neutral lipids, free fatty acids and all phospholipids in α-linolenic acid-treated cells. In all cases the concentration of α-linolenic acid and docosahexenoic acid (DHA, 22 : 6 (n-3)) was increased, while linolenic acid (18 : 2 (n-6)) was slightly and arachidonic acid (20 : 4 (n-6)) was markedly decreased. Content of histamine in α-linolenic acid-treated cells was remarkably lower than that of untreated cells. Accordingly, net histamine release stimulated by antigen or A23187 was also markedly decreased in the α-linolenic acid-treated cells, as was the percent histamine release stimulated by antigen. Results from our in vitro experiment suggest that the anti-allergic effect of α-linolenic acid may be caused either by the decrease in histamine content or by inhibition of the release of chemical mediator resulting from changes in the fatty acid composition.