Xie Dan, He Fangyuan, Wang Xiaosan, Wang Xingguo, Jin Qingzhe, Jin Jun
College of Biology and Food Engineering, Anhui Polytechnic University, Beijing Zhong Road, Wuhu 241000, China.
Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, International Joint Research Laboratory for Lipid Nutrition and Safety, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China.
Foods. 2021 Nov 22;10(11):2887. doi: 10.3390/foods10112887.
Antarctic krill oil is an emerging marine lipid and expected to be a potential functional food due to its diverse nutrients, such as eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), phospholipids, astaxanthin and tocopherols. Although krill oil has been previously proved to have anti-inflammatory activity, there is little information about the relationship between its chemical compositions and anti-inflammatory activity. In this study, the RAW264.7 macrophages model was used to elucidate and compare the anti-inflammatory potential of different krill lipid fractions: KLF-A, KLF-H and KLF-E, which have increasing phospholipids, EPA and DHA contents but decreasing astaxanthin and tocopherols levels. Results showed that all the krill lipid fractions alleviated the inflammatory reaction by inhibition of production of nitric oxide (NO), release of tumor necrosis factor-α (TNF-α), interleukin (IL)-1β and IL-6 and gene expression of proinflammatory mediators including TNF-α, IL-1β, IL-6, cyclooxygenase-2 (COX-2) and inducible nitric oxide synthase (iNOS). In addition, KLF-E with the highest phospholipids, EPA and DHA contents showed the strongest inhibition effect on the LPS-induced proinflammatory mediator release and their gene expressions. The results would be helpful to provide powerful insights into the underlying anti-inflammatory mechanism of krill lipid and guiding the production of krill oil products with tailor-made anti-inflammatory activity.
南极磷虾油是一种新兴的海洋脂质，由于其富含多种营养成分，如二十碳五烯酸（EPA）、二十二碳六烯酸（DHA）、磷脂、虾青素和生育酚，有望成为一种潜在的功能性食品。尽管此前已证明磷虾油具有抗炎活性，但关于其化学成分与抗炎活性之间的关系却知之甚少。在本研究中，采用RAW264.7巨噬细胞模型来阐明和比较不同磷虾脂质组分（KLF-A、KLF-H和KLF-E）的抗炎潜力，这些组分的磷脂、EPA和DHA含量逐渐增加，而虾青素和生育酚水平逐渐降低。结果表明，所有磷虾脂质组分均通过抑制一氧化氮（NO）的产生、肿瘤坏死因子-α（TNF-α）、白细胞介素（IL）-1β和IL-6的释放以及包括TNF-α、IL-1β、IL-6、环氧化酶-2（COX-2）和诱导型一氧化氮合酶（iNOS）在内的促炎介质的基因表达来减轻炎症反应。此外，磷脂、EPA和DHA含量最高的KLF-E对LPS诱导的促炎介质释放及其基因表达显示出最强的抑制作用。这些结果将有助于深入了解磷虾脂质潜在的抗炎机制，并指导生产具有定制抗炎活性的磷虾油产品。
