Fish oil decreases natural resistance of mice to infection with Salmonella typhimurium

Chang, Huilan; Dulloo, Abdul G.; Vladoianu, I. R.; Piguet, P F; Arsenijevic, Denis; Girardier, L; Péchère, Jean-Claude

doi:10.1016/0026-0495(92)90181-9

Cited by 111 publications

(50 citation statements)

References 3 publications

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“…In fact, the study of this intracellular pathogen has increased our knowledge of the diverse interactions between this biological mediator and the innate and adaptive immune responses. Moreover, other investigations have also demonstrated the reduction of host immune resistance to different bacteria or viruses in animals fed polyunsaturated fatty acids (3,4,8,28,29).…”

Section: Discussionmentioning

confidence: 98%

Relevance of Dietary Lipids as Modulators of Immune Functions in Cells Infected with Listeria monocytogenes

Puertollano

Pablo

Cienfuegos

2002

Clin Vaccine Immunol

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Nutritional status may have significant importance for the immune system, and particularly, unsaturated fatty acids may serve as modulators of immune functions. Clinical and epidemiological studies have demonstrated that fatty acids are involved in the reduction of the inflammatory processes that occur in diseases characterized by an overactivation of the immune system. At the same time, an increase in susceptibility to infection has also been reported. The importance of immune system modulation by dietary lipids in the presence of an intracellular bacterial pathogen, such as Listeria monocytogenes, was evaluated in the present study. BALB/c mice were divided into four groups which were each fed a low-fat (2.5% by weight) diet, an olive oil (OO; 20% by weight) diet, a fish oil (FO; 20% by weight) diet, or a hydrogenated coconut oil (HCO; 20% by weight) diet for 4 weeks. In each group, lymphocye proliferation was measured, and a reduction in the stimulation index was observed in the FO and HCO groups. Cytotoxicity exerted by L. monocytogenes was increased in the groups fed diets containing OO and FO after 6 h of incubation with the bacterium. An important increase in the production of reactive oxygen species was found in the groups fed the HCO diet after 12 h of incubation with L. monocytogenes. Finally, invasion and adhesion factors were not modified substantially by the action of dietary lipids, although these factors were reduced in cells from mice fed an FO diet. These results underline the importance of several dietary lipids as biological modulators of immune functions and their crucial role in the alteration of host natural resistance.According to present knowledge, many fatty acids contained in the diets of both animals and humans may exert a modulatory effect on immune functions (5, 12). It is generally assumed that the long-chain n-3 polyunsaturated fatty acids eicosapentaenoic acid (20:5[n-3]) and docosahexaenoic acid (DHA; 22: 6[n-3]), contained in fish oil, promote an immunosuppressive function. However, it has also been determined that monounsaturated fatty acids, such as oleic acid (derived from olive oil), rather than the other biological substances contained in this fat, cause an important reduction of numerous immune functions (21). Therefore, as a consequence of these events, many immunological functions, such as lymphocyte proliferation (15,24), cytokine production (15, 24), expression of cell surface molecules (20), natural killer (NK) cell activity (36), and phagocytosis (7), are modulated by the action of fatty acids. As a result, in recent years, numerous studies have indicated the potential role of several dietary lipids in the development of cancer or in the increase in resistance to tumors (9, 31). Similarly, unsaturated fatty acids have been applied in the resolution of inflammatory disorders associated with diseases characterized by an overreactivation of the immune system, such as rheumatoid arthritis (22, 23), psoriasis (2), and multiple sclerosis (1,18). However, despite the benefi...

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Section: Discussionmentioning

confidence: 98%

Relevance of Dietary Lipids as Modulators of Immune Functions in Cells Infected with Listeria monocytogenes

Puertollano

Pablo

Cienfuegos

2002

Clin Vaccine Immunol

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“…It has been demonstrated that the survival of mice fed with fish oil, whose major fatty acids are n-3 PUFAs, was diminished after bacterial infection as compared with mice fed with diet rich in saturated fatty acids or n-6 PUFA (18,19). Moreover, n-3 PUFAs have been suggested to be beneficial in ameliorating various chronic inflammatory diseases including Crohn disease because of their anti-inflammatory properties (20).…”

mentioning

confidence: 99%

Differential Modulation of Nods Signaling Pathways by Fatty Acids in Human Colonic Epithelial HCT116 Cells

Zhao

Kwon

Huang

et al. 2007

Journal of Biological Chemistry

102

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“…For example, the long-term intake of diets supplemented with FOCs in rats caused glomerulosclerosis, mineralized foci in aorta and heart (10) , and worsened age-related proteinuria (11). When a diet rich in FOC was fed to mice, their resistance to Salmonella typhimurium was drastically reduced (12) .…”

mentioning

confidence: 99%

Effects of Long-Term Consumption of High Doses of Fish Oil Concentrates on Clinical Parameters in Male and Female Rats.

Rabbani

Sheikh

Chirtel

et al. 1999

Journal of Nutritional Science and Vitaminology, J Nutr Sci Vit

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SummaryMany studies suggest that a diet supplemented with fish oil concentrates (FOCs) may provide protection against cardiovascular and other diseases. The possible harmful effects of long-term consumption of high doses of FOCs, however, have not been adequately investigated. Corn oil, fish oil (MaxEPA) and various mixtures of the oils were administered by gavage to 120 male and 120 female rats, 5d/wk for 13wk at the rate of 5mL/kg/d. Although MaxEPA had no effect on prothrombin time or activated partial thromboplastin time, it caused a statistically significant diminution of the total serum cholesterol level. Correlations between relative liver and spleen weights and dose levels were positive but a nega tive correlation was found between dose levels and serum vitamin E concentration. In female rats, the negative correlations between dose levels and serum iron and triglyceride levels were highly significant. The pathology data showed no remarkable lesions in any of the tissues examined. Results of this study suggest that long-term consumption of high levels of FOCs in rats may reduce serum cholesterol and triglycerides and adversely affect serum iron level and relative liver weight in female rats and relative spleen weights in both sexes.

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Fish oil decreases natural resistance of mice to infection with Salmonella typhimurium

Cited by 111 publications

References 3 publications

Relevance of Dietary Lipids as Modulators of Immune Functions in Cells Infected with Listeria monocytogenes

Relevance of Dietary Lipids as Modulators of Immune Functions in Cells Infected with Listeria monocytogenes

Differential Modulation of Nods Signaling Pathways by Fatty Acids in Human Colonic Epithelial HCT116 Cells

Effects of Long-Term Consumption of High Doses of Fish Oil Concentrates on Clinical Parameters in Male and Female Rats.

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