Analysis of Anti-Inflammatory Properties of Plant Oxylipins Produced in the Hydroperoxide Lyase Branch

Abstract

Short-chain and medium-chain aldehydes and their derivatives, yielded by the enzymes hydroperoxide lyases from fatty acids, are present in many products of plant origin. They are often used as supplements to food to postpone its expiration date and to add a flavor of freshness. Since these compounds can be absorbed by the intestine cells and pass into systemic circulation, it is important to be aware of their influence on human health. In the present study, the potential biological activity of aldehydes and alcohols with chains containing six to nine carbon atoms were assessed. Their proinflammatory activities were tested in the experimental system based on donors’ whole blood. It was found that nine-carbon oxylipins stimulated the synthesis of the proinflammatory TNF-α cytokine (tumor necrosis factor alpha), and the stimulation by the aldehydes was weaker than that caused by the alcohols. The oxylipins containing six or eight carbons did not manifest proinflammatory activity. The obtained data may be of help to work out nutritional recommendations for patients suffering from inflammatory diseases.