Ringseis R, Piwek N, Eder K
Institut für Ernährungswissenschaften, Martin-Luther-Universität Halle-Wittenberg, Emil-Abderhalden-Strasse 26, 06108, Halle/Saale, Germany.
Inflamm Res. 2007 Mar;56(3):118-25. doi: 10.1007/s00011-006-6122-y.
The effect of oxidized frying oils on PPARgamma 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 PPARgamma DNA-binding and proinflammatory responses in intestinal epithelial cells.
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 PPARgamma DNA-binding, NF-kappaB DNA-binding and NF-kappaB target gene expression. In addition, markers of lipid peroxidation and antioxidant status were determined.
Feeding the oxidized fat slightly, but not significantly, activated PPARgamma 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 alpha-tocopherol and activities of antioxidant enzymes relative to fresh fat (P < 0.05). No effect of the oxidized fat was observed on NF-kappaB DNA-binding and NF-kappaB target gene expression in intestinal epithelial cells.
The present study suggests that moderate PPARgamma activation and induction of oxidative stress by oxidized frying oil have no implication for NF-kappaB-mediated proinflammatory gene expression in porcine intestinal epithelial cells.
目前尚不清楚氧化煎炸油对过氧化物酶体增殖物激活受体γ（PPARγ）的影响，PPARγ是肠道炎症反应的有效抑制剂。因此，本研究旨在探讨氧化煎炸油对肠道上皮细胞中PPARγ DNA结合及促炎反应的影响。
18头雄性猪分别喂食两种不同的日粮，一种含新鲜脂肪，另一种含氧化脂肪（每组n = 9）。28天后，分离肠道上皮细胞，分析PPARγ DNA结合、核因子κB（NF-κB）DNA结合及NF-κB靶基因表达。此外，还测定了脂质过氧化和抗氧化状态的标志物。
与新鲜脂肪相比，喂食氧化脂肪使肠道上皮细胞中的PPARγ DNA结合略有激活，但不显著。此外，相对于新鲜脂肪，氧化脂肪增加了硫代巴比妥酸反应物（TBARS）的浓度，降低了α-生育酚的浓度和抗氧化酶的活性（P < 0.05）。未观察到氧化脂肪对肠道上皮细胞中NF-κB DNA结合及NF-κB靶基因表达有影响。
本研究表明，氧化煎炸油适度激活PPARγ并诱导氧化应激，对猪肠道上皮细胞中NF-κB介导的促炎基因表达没有影响。
