Department of Wellness-Bio Industry, Gangneung-Wonju National University, Gangneung 25457, Gangwon, Republic of Korea.
Department of Marine Bio Food Science, Gangneung-Wonju National University, Gangneung 25457, Gangwon, Republic of Korea.
Mar Drugs. 2024 Aug 13;22(8):368. doi: 10.3390/md22080368.
This study was conducted to evaluate the potential anti-inflammatory and immune-enhancement properties of lipids derived from eggs on RAW264.7 cells. Firstly, we determined the fatty acid compositions of lipids by performing gas chromatography analysis. The results showed that lipids contained saturated fatty acids (24.37%), monounsaturated fatty acids (20.90%), and polyunsaturated fatty acids (54.73%). They also contained notably high levels of DHA (25.91%) and EPA (22.05%) among the total fatty acids. Our results for the immune-associated biomarkers showed that lipids had immune-enhancing effects on RAW264.7 cells. At the maximum dose of 300 µg/mL, lipids generated NO (119.53%) and showed greater phagocytosis (63.69%) ability as compared with untreated cells. lipids also upregulated the expression of , , , and genes and effectively upregulated the phosphorylation of MAPK (JNK, p38, and ERK) and NF-κB p65, indicating that these lipids could activate the MAPK and NF-κB pathways to stimulate macrophages in the immune system. Besides their immune-enhancing abilities, lipids significantly inhibited LPS-induced RAW264.7 inflammatory responses via the NF-κB and MAPK pathways. The results indicated that these lipids significantly reduced LPS-induced NO production, showing a decrease from 86.95% to 38.89%. Additionally, these lipids downregulated the expression of genes associated with the immune response and strongly suppressed the CD86 molecule on the cell surface, which reduced from 39.25% to 33.80%. Collectively, these findings imply that lipids extracted from eggs might have biological immunoregulatory effects. Thus, they might be considered promising immunomodulatory drugs and functional foods.
本研究旨在评估源于鸡蛋的脂质在 RAW264.7 细胞上的潜在抗炎和免疫增强特性。首先，我们通过气相色谱分析确定了脂质的脂肪酸组成。结果表明，脂质含有饱和脂肪酸（24.37%）、单不饱和脂肪酸（20.90%）和多不饱和脂肪酸（54.73%）。它们还含有高水平的 DHA（25.91%）和 EPA（22.05%）。我们的免疫相关生物标志物结果表明，脂质对 RAW264.7 细胞具有免疫增强作用。在最大剂量 300μg/mL 时，脂质产生的 NO（119.53%）和吞噬作用（63.69%）比未处理细胞更强。脂质还上调了 、 、 、 和 基因的表达，并有效上调了 MAPK（JNK、p38 和 ERK）和 NF-κB p65 的磷酸化，表明这些脂质可以激活 MAPK 和 NF-κB 途径来刺激免疫系统中的巨噬细胞。除了增强免疫能力外，脂质还通过 NF-κB 和 MAPK 途径显著抑制 LPS 诱导的 RAW264.7 炎症反应。结果表明，这些脂质显著降低了 LPS 诱导的 NO 产生，从 86.95%降至 38.89%。此外，这些脂质下调了与免疫反应相关的基因表达，并强烈抑制了细胞表面的 CD86 分子，从 39.25%降至 33.80%。综上所述，这些发现表明鸡蛋中提取的脂质可能具有生物免疫调节作用。因此，它们可能被认为是有前途的免疫调节药物和功能性食品。
