Dietary fats affect macrophage‐mediated cytotoxicity towards tumour cells

Abstract

SummaryIn the present study, the effects of feeding mice diets of different fatty acid compositions on the production of TNF-α and nitric oxide by lipopolysaccharide-stimulated peritoneal macrophages and on macrophagemediated cytotoxicity towards L929 and P815 cells were investigated. C57Bl6 mice were fed on a low-fat (LF) diet or on high-fat diets (21% fat by weight), which included coconut oil (CO), olive oil (OO), safflower oil (SO) or fish oil (FO) as the principal fat source. The fatty acid composition of the macrophages was markedly influenced by that of the diet fed. Lipopolysaccharide (LPS)-stimulated macrophages from FO-fed mice showed significantly lower production (up to 80%) of PGE 2 than those from mice fed on each of the other diets. There was a significant positive linear correlation between the proportion of arachidonic acid in macrophage lipids and the ability of macrophages, to produce PGE 2 . Lipopolysaccharide-stimulated TNF-α production by macrophages decreased with increasing unsaturated fatty acid content of the diet (i.e. FO < SO < OO < CO < LF). Macrophages from FO-fed mice showed significantly lower production of TNF-α than those from mice fed on each of the other diets. Nitrite production was highest for LPS-stimulated macrophages from mice fed on the LF diet. Macrophages from FO-fed mice showed significantly higher production of nitrite than those from mice fed on the OO and SO diets. Compared with feeding the LF diet, feeding the CO, OO or SO diets significantly decreased macrophagemediated killing of P815 cells (killed by nitric oxide). Fish oil feeding did not alter killing of P815 cells by macrophages, compared with feeding the LF diet; killing of P815 cells was greater after FO feeding than after feeding the other high fat diets. Compared with feeding the LF diet, feeding the OO or SO diets significantly decreased macrophage-mediated killing of L929 cells (killed by TNF). Coconut oil or FO feeding did not alter killing of L929 cells by macrophages, compared with feeding the LF diet. It is concluded that the type of fat in the diet affects macrophage composition and alters the ability of macrophages to produce cytotoxic and immunoregulatory mediators and to kill target tumour cells.

Fatty acids and the immune system: from basic science to clinical applications

“…In the same study the olive oil diet decreased the ex vivo production of TNF-a and nitrite by macrophages compared with the lowfat diet, but once again the effect may have been associated with the amount of fat (Wallace et al 2000b). Only a fish oil-containing diet appeared to have a specific effect on these responses (Wallace et al 2000b). Puertollano et al (2002) examined the effects on in vitro cellular responses to Listeria monocytogenes of feeding a low-fat diet or high-fat diets containing 200 g hydrogenated coconut oil, olive oil or fish oil/kg to Balb/c mice.…”

“…Thus, it is not clear whether the effect of the olive oil diet was in fact a result of the amount of fat (Wallace et al 2000b). In the same study the olive oil diet decreased the ex vivo production of TNF-a and nitrite by macrophages compared with the lowfat diet, but once again the effect may have been associated with the amount of fat (Wallace et al 2000b). Only a fish oil-containing diet appeared to have a specific effect on these responses (Wallace et al 2000b).…”

Quantification of methyl esters of fatty acids in the oil of Physalis minima by GC-MS

“…This makes a base for the investigation of metabolites which have various biological and pharmacological importance [1,4,7,8]. Fatty acids, the basic structural units of lipid, are among the important quality markers which have biological and pharmacological importance, such as, for the evaluation of nutritional value of food, enhancing immunity and for lowering the risks of heart related diseases [7][8][9][10][11][12][13][14][15][16][17][18]. Various analytical approaches like enzymatic, spectrophotometric and chromatographic based procedures, such as high performance liquid chromatography (HPLC) and gas chromatography (GC), have been employed for the analysis of fatty acids [7,8,[19][20][21][22].…”

Analytical Characterization of Fatty Acids Composition of Datura alba Seed Oil by Gas Chromatography Mass Spectrometry

“…Due to biological importance 5,6 fatty acids have gained importance in food nutrition evaluation [7][8][9][10] and in the diagnosis of certain diseases and pharmacology. 11 Fatty acids with unsaturation, either monounsaturated or polyunsaturated, have been used in lowering the risks of heart disease, against inflammation and in enhancing the immunity or immune system.…”