Abstract
Arctoscopus japonicus is a cold-water marine fish. The present study investigated the fatty acid composition of A. japonicus egg lipids and their anti-inflammatory effects on LPS-stimulated RAW246.7 macrophages. The results showed that A. japonicus egg lipids contained primarily polyunsaturated fatty acids (52.9% of the total fatty acid content; mostly eicosapentaenoic acid [EPA, 21.2 ± 0.5%] and docosahexaenoic acid [DHA, 25.9 ± 0.1%]), followed by monounsaturated fatty acids and saturated fatty acids (23.7% and 23.4%, respectively). A. japonicus egg lipids significantly decreased nitric oxide (NO) production and suppressed the expression of immune-associated genes such as iNOS, COX-2, IL-1β, IL-6, and TNF-α LPS-stimulated RAW246.7 macrophages in dose-dependent manner. A. japonicus egg lipids also reduced the phosphorylation levels of NF-κB p-65, p38, ERK1/2, and JNK, key components of the NF-κB and MAPK pathways, suggesting that the lipid-induced anti-inflammatory activity is related to these signaling pathways. These results indicate that the lipids extracted from A. japonicus eggs have potential biofunctions and might be useful for regulating inflammation in macrophages.
Highlights
Lipids, fatty acids, are key components of fish eggs, as they are the source of metabolic energy used for swimming, growth, and reproduction, and the fatty acid proportions in the cell membranes of fish, especially marine fish, are very high [1,2]
The fatty acids were first analyzed according to type, i.e., SFA, monounsaturated fatty acids (MUFA), and polyunsaturated fatty acids (PUFAs)
Further analysis showed that A. japonicus egg lipids contained 19.4 ± 0.6% palmitic acid (C16:0), 2.6 ± 0.1% oleic acid (C18:0), 21.2 ± 0.5% eicosapentaenoic acid (DHA, C20:5n-3), and 25.9 ± 0.5%
Summary
Fatty acids, are key components of fish eggs, as they are the source of metabolic energy used for swimming, growth, and reproduction, and the fatty acid proportions in the cell membranes of fish, especially marine fish, are very high [1,2]. The major lipids in fish eggs are composed of saturated fatty acids (SFAs) and polyunsaturated fatty acids (PUFAs), such as eicosapentaenoic acid (EPA, 20:5n-3) and docosahexaenoic acid (DHA, 22:6n-3), and cholesterol [3]. Lipid mediators derived from PUFAs have been shown to have beneficial effects on inflammatory diseases, such as Alzheimer’s disease [5,6,7], cardiovascular diseases [8,9], asthma [10], inflammatory bowel disease [11], and cancer [12] They are involved in fetal development [9], play crucial roles in inflammatory regulation, and contribute to overall health [13,14]. DHA has been shown to reduce interleukin-1β (IL-1β) and tumor necrosis factor (TNF)-α levels in LPS-stimulated peripheral
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