Fatty acid intake and Kupffer cell function: fish oil alters eicosanoid and monokine production to endotoxin stimulation.
Fatty acid intake and Kupffer cell function: fish oil alters eicosanoid and monokine production to endotoxin stimulation.
复制标题
脂肪酸摄入和库普弗细胞功能：鱼油改变类二十烷酸和单核因子的产生以刺激内毒素。
作者：
T. Billiar;P. Bankey;Svingen Ba;R. D. Curran;M. West;R. Holman;R. L. Simmons;F. Cerra
高n-3脂肪酸的饮食似乎具有抗炎作用，这被认为是由于这些脂肪酸掺入细胞膜磷脂后减少了巨噬细胞前列腺素（PG）和血栓烷（Tx）的产生。n-3脂肪酸掺入对巨噬细胞单核因子释放的影响，脓毒症刺激的反应还没有得到很好的建立。枯否细胞是肝脏的固定巨噬细胞，从喂食来自玉米油（CO，对照）、鱼油（FO，n-3脂肪酸含量高）或红花油（SO，n-6脂肪酸含量高）的脂肪来源的饮食2周或6周的大鼠中获得。暴露于细菌脂多糖后，从喂食FO 2或6周的大鼠的枯否细胞产生较少的PG和Tx比从喂食CO或SO的大鼠的枯否细胞。经过2周的规定饮食，白细胞介素-1（IL-1）和肿瘤坏死因子的释放没有受到影响的饮食脂肪源。相比之下，6周的喂养后，从FO和SO组的枯否细胞释放较少的IL-1和肿瘤坏死因子时，由脂多糖比枯否细胞从动物喂养的控制饮食，含有CO。这些数据表明，改变单核细胞释放巨噬细胞可能有助于高n-3脂肪酸的饮食的抗炎作用。我们的研究结果还表明，膳食脂肪源诱导的膜磷脂含量的长期变化不仅会影响PG和Tx的产生，还会影响单核因子的释放。
Diets high in n-3 fatty acids appear to have an anti-inflammatory effect, which is thought to be due to decreased macrophage prostaglandin (PG) and thromboxane (Tx) production after incorporation of these fatty acids into cell membrane phospholipids. The effect of n-3 fatty acids incorporation on macrophage monokine release in response to septic stimuli is not well established. Kupffer cells, the fixed macrophages of the liver, were obtained from rats fed diets with fat sources derived from corn oil (CO, control), fish oil (FO, high in n-3 fatty acids), or safflower oil (SO, high in n-6 fatty acids) for 2 or 6 weeks. After exposure to bacterial lipopolysaccharide, Kupffer cells from rats fed FO for 2 or 6 weeks produced less PG and Tx than Kupffer cells from rats fed CO or SO. After 2 weeks of defined diets, interleukin-1 (IL-1) and tumor necrosis factor release were not affected by dietary fat source. In contrast, after 6 weeks of feeding, Kupffer cells from both the FO and the SO groups released less IL-1 and tumor necrosis factor when triggered by lipopolysaccharide than Kupffer's cells from animals fed the control diet that contained CO. These data suggest that altered monokine release from macrophages may contribute to the anti-inflammatory effect of diets high in n-3 fatty acids. Also shown in our results is that prolonged changes in membrane phospholipid content induced by dietary fat source can influence not only PG and Tx production but monokine release as well.