Differential Effects of High-Fish Oil and High-Lard Diets on Cells and Cytokines Involved in the Inflammatory Process in Rat Insulin-Sensitive Tissues

International Journal of Molecular Sciences

Lillà Lionetti¹  Maria Pina Mollica¹  Raffaella Sica²  Immacolata Donizzetti²  Giorgio Gifuni²  Angelica Pignalosa²  Gina Cavaliere² 

[1] Department of Biology, Via Mezzocannone 8, University of Naples “Federico II”, 80134 Naples, Italy;

关键词: adipokines;    α-SMA;    TGF-β1;    MCP1;    dietary fat source;   

DOI  :  10.3390/ijms15023040

来源: mdpi

【 摘 要 】

Dietary fat sources may differentially affect the development of inflammation in insulin-sensitive tissues during chronic overfeeding. Considering the anti-inflammatory properties of ω-3 fatty acids, this study aimed to compare the effects of chronic high-fish oil and high-lard diets on obesity-related inflammation by evaluating serum and tissue adipokine levels and histological features in insulin-sensitive tissues (white adipose tissue, skeletal muscle and liver). As expected, a high-lard diet induced systemic and peripheral inflammation and insulin resistance. Conversely, compared with a high-lard diet, a high-fish oil diet resulted in a lower degree of systemic inflammation and insulin resistance that were associated with a lower adipocyte diameter as well as lower immunoreactivity for transforming growth factor β 1 (TGFβ1) in white adipose tissue. A high-fish oil diet also resulted in a lower ectopic lipid depot, inflammation degree and insulin resistance in the skeletal muscle and liver. Moreover, a high-fish oil diet attenuated hepatic stellate cell activation and fibrogenesis in the liver, as indicated by the smooth muscle α-actin (α-SMA) and TGFβ1 levels. The replacement of lard (saturated fatty acids) with fish oil (ω-3 fatty acids) in chronic high-fat feeding attenuated the development of systemic and tissue inflammation.

【 授权许可】

CC BY   
© 2014 by the authors; licensee MDPI, Basel, Switzerland