Abstract.
Objective and design:
The effect of oxidized frying oils on PPARγ which is a potent inhibitor of inflammatory responses in the intestine is currently unknown. Thus, the present study aimed to explore the effect of oxidized frying oil on PPARγ DNA-binding and proinflammatory responses in intestinal epithelial cells.
Material and methods:
18 male pigs were fed two different diets containing either fresh fat or oxidized fat (n = 9 each). After 28 d, intestinal epithelial cells were isolated and analyzed for PPARγ DNA-binding, NF-κB DNA-binding and NF-κB target gene expression. In addition, markers of lipid peroxidation and antioxidant status were determined.
Results:
Feeding the oxidized fat slightly, but not significantly, activated PPARγ DNA-binding in intestinal epithelial cells when compared to fresh fat. In addition, oxidized fat increased the concentration of TBARS and reduced the concentrations of α-tocopherol and activities of antioxidant enzymes relative to fresh fat (P < 0.05). No effect of the oxidized fat was observed on NF-κB DNA-binding and NF-κB target gene expression in intestinal epithelial cells.
Conclusions:
The present study suggests that moderate PPARγ activation and induction of oxidative stress by oxidized frying oil have no implication for NF-κB-mediated proinflammatory gene expression in porcine intestinal epithelial cells.
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Received 3 June 2006; returned for revision 9 October 2006; accepted by M. Parnham 10 October 2006
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Ringseis, R., Piwek, N. & Eder, K. Oxidized fat induces oxidative stress but has no effect on NF-κB-mediated proinflammatory gene transcription in porcine intestinal epithelial cells. Inflamm. res. 56, 118 (2007). https://doi.org/10.1007/s00011-006-6122-y
DOI: https://doi.org/10.1007/s00011-006-6122-y