Egg yolks inhibit activation of NF-κB and expression of its target genes in adipocytes after partial delipidation.
J Agric Food Chem
; 63(7): 2013-25, 2015 Feb 25.
Article
en En
| MEDLINE
| ID: mdl-25620076
ABSTRACT
How composition of egg yolk (EY) influences NF-κB, a key transcription pathway in inflammation, remains unclear. We performed partial delipidation of EY that removed 20-30% of cholesterol and triglycerides. The resulting polar and nonpolar fractions were termed EY-P and EY-NP. NF-κB activation in response to EY from different suppliers and their fractions was examined in 3T3-L1 adipocytes using a NF-κB response element reporter assay and by analyzing expression of 248 inflammatory genes. Although EY-P and EY contained similar level of vitamins, carotenoids, and fatty acids, only delipidated EY-P fraction suppressed NF-κB via down-regulation of toll like receptor-2 and up-regulation of inhibitory toll interacting protein (Tollip) and lymphocyte antigen 96 (Ly96). Our data suggest that anti-inflammatory activity of lutein and retinol were blunted by nonpolar lipids in EY, likely via crosstalk between SREBP and NF-κB pathways in adipocytes. Thus, moderate delipidation may improve the beneficial properties of regular eggs.
Palabras clave
Texto completo:
1
Colección:
01-internacional
Base de datos:
MEDLINE
Asunto principal:
FN-kappa B
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Adipocitos
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Yema de Huevo
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Inflamación
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Lípidos
Límite:
Animals
Idioma:
En
Revista:
J Agric Food Chem
Año:
2015
Tipo del documento:
Article
País de afiliación:
Estados Unidos