Abstract
BackgroundThrombosis and immune dysfunction are two important complications that result from the administration of parenteral nutrition. Endothelial cells within the vasculature are crucial components necessary for maintenance of normal coagulation and immune function.MethodsWe compared the effects of three commercial lipid emulsions (LEs; Intralipid®, ClinOleic® [or Clinolipid®], and Omegaven®) differing in the levels of omega-6 polyunsaturated fatty acids, omega-3 polyunsaturated fatty acids, omega-9 monounsaturated fatty acids, and saturated fatty acids upon endothelial cell fatty acid composition using Gas chromatography, endothelial cell integrity by assessing measurement of apoptosis and necrosis using flow cytometry, endothelial cell inflammatory activation by assessing the induction of ICAM-1 by lipopolysaccharide [LPS]), and transcription factor activation (phosphorylation of NF-κB) using western blot analysis.ResultsGas chromatographic analysis confirmed cellular uptake of the fatty acids within the LEs; furthermore, these fatty acid changes reflected the composition of the oils and egg phosphatides used in the manufacturing of these emulsions. However, the kinetics of fatty acid uptake and processing differed between LEs. Fish oil LE negatively impacted cell viability by doubling the percentage of apoptotic and necrotic cell populations quantified by flow cytometry using Annexin V/Fluorescein and propidium iodide. The soybean oil LE did not alter cell viability, while the olive oil-predominate emulsion improved cell viability. All LEs were capable of suppressing LPS-induced ICAM-1 expression; however, the fish oil LE was more potent than the other emulsions. Fish oil LE supplementation of cells also suppressed LPS-induced phosphorylation of NF-κB, while the soybean oil and olive predominant LE had no effect upon NF-κB phosphorylation.ConclusionsLipid emulsions are readily incorporated and stored in the form of triacylglycerols. Soybean oil-based, olive oil-predominant and fish-oil based LEs differentially affected endothelial cell integrity. Importantly, these three LEs were capable of suppressing endothelial cell inflammatory response despite their fatty acid content.
Highlights
Thrombosis and immune dysfunction are two important complications that result from the administration of parenteral nutrition
The total fatty acid uptake was lowest in Soybean oil (SO)-based lipid emulsions (LEs), whereas it was highest in Olive oil (OO)-based lipid emulsion (2–2.5 fold higher compared to SO)
This study demonstrates that commercial LEs composed of different oils produce different effects upon endothelial cell functions that include fatty acid uptake and incorporation, integrity, and inflammatory activation
Summary
Thrombosis and immune dysfunction are two important complications that result from the administration of parenteral nutrition. Two important complications from the administration of parenteral nutrition are thrombosis and immune dysfunction [1,2]. Vascular endothelial integrity is important for the maintenance of anti-coagulation factors on the surface of blood vessels and minimization of coagulation activation. Free fatty acids have multiple effects upon endothelial cells that include induction of apoptosis and /or necrosis [5,6,7,8,9]. The effects of complex fatty acid formulations such as commercial lipid emulsions (LEs), which are based upon mixtures of soybean, olive, coconut, and fish oils upon endothelial cell integrity (apoptosis and necrosis), have not previously been examined
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