Modulation of exudate inflammation parameters in rat carrageenan-induced granuloma by modification of exudate iron levels

Muntané, Jordi; Fritsch, P.; Carbonell, Teresa; Sáiz, M. P.; Puig-Parellada, P.; Mitjavila, M. T.

doi:10.1007/bf01980869

Cited by 9 publications

(4 citation statements)

References 26 publications

(21 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…After an initial phase of low permeability, a second phase, between 24 and 48 h after induction of inflammation, of increased vascular permeability has been found in experimental inflammatory exudate [16,17]. Although in our study a high cell metabolism, coincident with low local irrigation, may have contributed to retention of CO2 in the exudate during the first hours, after 48h of inflammation an increase in local blood flow may have led to a decrease in the exudate Pc%.…”

Section: Inflamm Resmentioning

confidence: 46%

Factors influencing the acid-base changes in the air-pouch exudate following carrageenan induced inflammation in rats

et al. 1996

Self Cite

View full text Add to dashboard Cite

The interactions between the acid-base variables that contribute to exudate acidosis were studied in the subcutaneous air-pouch after carrageenan injection in rats. We studied the concurrent changes of exudate gases (PCO2 and PO2), main ions ([Na+], [K+], [Ca2+], [Mg2+], [Cl-] and [Lac-]), inorganic phosphate (P(i)) and albumin in acutely inflamed rats (4, 8, 12, 24 and 48 h of inflammation). A notable hypercapnia was found in the exudate after only 8 h (exudate PCO2 = 64.3 +/- 2.9 mm Hg) but this hypercapnia decreased after 48 h (32.9 +/- 12.7 mm Hg), coincident with the greatest increase in exudate cells. With respect to the metabolic acid-base variables, the most important changes found were a parallel decrease in the strong ion difference ([SID]) and exudate pH, as well as increases in the exudate weak acid buffers ([ATOT]) due to albumin and inorganic phosphate (P(i)) increases. However, after 12 h, the exudate acidosis was stable at around pH 7. A similar acid pH was obtained after 24 h of inflammation when the carrageenan solution injected was previously adjusted to a physiological pH (7.4). This pH, analogous to that of the exudate, was the result of compensation by the acid-base independent variables, a fact which suggests that acid pH may be a beneficial condition for cells taking part in inflammatory processes.

show abstract

Section: Inflamm Resmentioning

confidence: 46%

Factors influencing the acid-base changes in the air-pouch exudate following carrageenan induced inflammation in rats

et al. 1996

Self Cite

View full text Add to dashboard Cite

show abstract

“…After day 15 of the experimental feeding period, a granuloma was induced by subcutaneous administration of 6 ml air, followed 24 h later by 4 ml carrageenan (Hispanoland, Barcelona, Spain) 2 % (w/v) in sterile saline, into the dorsum of rats as previously described 24 . Rats were anaesthetized with isofluorane (Abbott Laboratories, Madrid, Spain) 24 h after carrageenan injection.…”

Section: Induction Of Inflammation and Evaluation Of Inflammatory Parmentioning

confidence: 99%

Dealcoholized red and white wines decrease oxidative stress associated with inflammation in rats

et al. 2007

Self Cite

View full text Add to dashboard Cite

In vitro experiments have demonstrated that polyphenols exhibit antioxidant and anti-inflammatory activities. The present study was designed to test whether dealcoholized red (DRW) and white (DWW) wines can decrease the oxidative stress associated with inflammation in vivo. Rats were fed for 15 d either a control diet or one supplemented with DRW or DWW. Finally, a granuloma was induced by subcutaneous administration of carrageenan. Although DRW showed higher antioxidant activity in vitro than DWW, both wines decreased the number of cells recruited into the granuloma pouch. Malondialdehyde decreased in plasma and inflammatory exudate from rats fed with DRW-and DWW-rich diets. Moreover, the concentration of NO increased in exudate, which correlates with the increase in the citrulline:arginine ratio. Polymorphonuclear leucocytes from the inflammatory exudate of rats fed dealcoholized wines showed decreased superoxide anion (O 2 z2 ) production and increased NO production ex vivo. This change in NO production resulted from increased expression and activity of inducible NO synthase (EC 1.14.13.39). Moreover, the up regulation of cyclo-oxygenase-2 (EC 1.14.99.1) protein expression observed in rats fed the DRW-rich diet was not related to a direct effect of NO. The present results indicate that the non-alcoholic compounds of wines not only improve antioxidant status in an inflammatory situation, but also limit cell infiltration, possibly through a decrease in O 2 z2 and an increase in NO production.Free radicals: Nitric oxide synthase: Polymorphonuclear leucocytes: Polyphenols Most of the beneficial effects associated with the moderate consumption of red wine are related to polyphenols, although wines contain a broad range of non-polyphenolic compounds. In vitro studies have shown that polyphenols have antioxidant 1 -4 and anti-inflammatory activities. The anti-inflammatory activities are a consequence of the inhibition of phospholipase A 2 (EC 3.1.1.4) 5 , cyclo-oxygenase (COX)-2 6 and 5-lipoxygenase 7 (EC 1.13.11.34). However, evidence from the in vitro experiments cannot be extrapolated to in vivo settings, since polyphenols are extensively metabolized in vivo 8 -10 , which can affect their activities.The inflammatory response is characterized by the production of chemical mediators, and the presence of large amounts of exudate, proteins and cells in the inflamed area. Neutrophils are the first blood cells that migrate towards inflammatory lesions and they have the capacity to express NADPH oxidase, inducible NO synthase (iNOS) and COX-2. We have observed, in a carrageenan-induced granuloma model of inflammation, that polymorphonuclear (PMN) leucocytes generate superoxide anion (O 2 z2 ) and NO 11 and it has been described that O 2 z2 , by reacting with NO, generates peroxynitrite 12,13 . Thus, preventing the generation of O 2 z2 by inhibiting the enzymes responsible or scavenging O 2 z2 or avoiding peroxynitrite formation may attenuate inflammation.It is likely that low levels of flavonoids and their metabolites ...

show abstract

“…A carrageenan granuloma (12) was induced randomly induced in half of the rats of each group at the end of the 16th week of the study diet by an injection of 6 mL of air under the skin on the back, followed by 4 mL of carrageenan 2% (wt/vol) 24 h later. Six days later, nine rats from each subgroup were used for ferrokinetic studies, which lasted 7 d, and the remaining six rats were used for the nonradioactive tests.…”

Section: Methodsmentioning

confidence: 99%

A sardine oil‐rich diet increases iron absorption but does not compensate the hypoferremia associated with inflammation

Rodríguez

Sáiz

Mitjavila

2003

Lipids

View full text Add to dashboard Cite

Inflammatory disorders are associated with a decrease in iron absorption because of the blockade of iron in storage organs. Fish oils, rich in n-3 PUFA, are used to prevent and treat inflammatory disorders and increase iron absorption in noninflamed rats. Here we examine whether n-3 PUFA prevent inflammation-related hypoferremia. Two groups of rats were fed isoenergetic semipurified diets (a standard diet and a sardine oil-rich diet). A carrageenan granuloma was induced in half of the rats of each dietary group. Ferrokinetic studies using 59Fe, hematological analyses, and iron store evaluation were performed in noninflamed and inflamed rats. Although dietary n-3 PUFA increased 59Fe absorption in carageenan-treated rats, they did not restore the hypoferremia associated with inflammation, which is due to several mechanisms. Among these mechanisms, the blockade of iron in storage organs is relevant. However, this blockade was less evident in the spleen of inflamed rats fed the sardine oil diet.

show abstract

Modulation of exudate inflammation parameters in rat carrageenan-induced granuloma by modification of exudate iron levels

Cited by 9 publications

References 26 publications

Factors influencing the acid-base changes in the air-pouch exudate following carrageenan induced inflammation in rats

Factors influencing the acid-base changes in the air-pouch exudate following carrageenan induced inflammation in rats

Dealcoholized red and white wines decrease oxidative stress associated with inflammation in rats

A sardine oil‐rich diet increases iron absorption but does not compensate the hypoferremia associated with inflammation

Contact Info

Product

Resources

About