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Gamma-linolenic and pinolenic acids exert anti-inflammatory effects in cultured human endothelial cells through their elongation products

Baker, E., Valenzuela, C., van Dooremalen, W., Martinez-Fernandez, L., Yaqoob, P., Miles, E. and Calder, P. (2020) Gamma-linolenic and pinolenic acids exert anti-inflammatory effects in cultured human endothelial cells through their elongation products. Molecular Nutrition and Food Research. ISSN 1613-4133

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To link to this item DOI: 10.1002/mnfr.202000382

Abstract/Summary

Scope: Omega-3 fatty acids (FAs) from oily fish reduce cardiovascular disease. This may be partly due to modulation of endothelial cell (EC) inflammation. Fish stocks are declining and there is a need for sustainable alternative FAs with cardiovascular benefits. Gamma-linolenic acid (GLA) and pinolenic acid (PLA) are plant-derived FAs which could fulfil this role. Methods and results: We examined the effects of GLA and PLA on EC inflammation. EA.hy926 cells were exposed GLA and PLA prior to stimulation with tumor necrosis factor (TNF)-α. GLA and PLA were incorporated into ECs, resulting in increases in long-chain derivatives produced by elongase 5, dihomo-gamma-linolenic acid (DGLA) and eicosatrienoic acid (ETA). Both GLA and PLA (50 µM) decreased production of soluble ICAM-1 (sICAM-1), MCP-1 and RANTES. However, decreases in these mediators were not seen after pre-treatment with GLA or PLA in elongase 5 silenced EA.hy926 cells. DGLA and ETA (10 µM) decreased EC production of sICAM-1, MCP-1, RANTES and IL-6. All FAs reduced adhesion of THP-1 monocytes to EA.hy926 cells. Both PLA (50 µM) and ETA (10 µM) decreased NFκBp65 phosphorylation. Conclusion: These effects suggest potential for GLA and PLA and their long-chain derivatives, DGLA and ETA, as sustainable anti-inflammatory alternatives to fish-derived FAs.

Item Type:Article
Refereed:Yes
Divisions:Interdisciplinary centres and themes > Institute for Cardiovascular and Metabolic Research (ICMR)
Interdisciplinary centres and themes > Institute for Food, Nutrition and Health (IFNH)
Faculty of Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Human Nutrition Research Group
ID Code:92603
Publisher:Wiley

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