Down‑regulation of NF‑κB expression by n‑3 fatty acid‑rich linseed oil is modulated by PPARγ activation, eicosanoid cascade and secretion of cytokines by macrophages in rats fed partially hydrogenated vegetable fat.

Purpose The industrially produced partially hydrogenated
vegetable fat (PHVF) contains trans fatty acid mostly
comprising of elaidic acid (18:1 Δ9t). PHVF is used as a
cooking medium in Southeast Asian countries. The purpose
of this study is to evaluate the effects of dietary PHVF on
inflammatory mediators and possible ameliorative effects
of n-3 fatty acid (α-linolenic acid, ALA)-rich linseed oil
(LSO) on the inflammatory mediators.
Methods Male Wistar weaning rats were fed AIN-
93-purified diet supplemented with one of the following
lipids for 60 days, groundnut oil (GNO, 10 wt%), PHVF
(10 wt%), LSO (10 wt%), PHVF blended with LSO at 2.5,
5.0 and 7.5 wt% levels. The final fat level in the diet was
maintained at 10 wt%.
Results The macrophages from rats fed PHVF showed
higher levels of total cholesterol and free cholesterol as
compared to those from rats fed GNO and LSO. Macrophages
from rats fed PHVF down-regulated the expression
of PPARγ and up-regulated the expressions of cytosolic
phospholipase A2, cyclooxygenase-2, 5-lipoxygenase
and nuclear factor-kappa B p65. The macrophages from
rats fed PHVF secreted higher levels of pro-inflammatory eicosanoids and cytokines. The rats fed PHVF blended
with LSO at incremental amounts showed a significant
reduction in the expressions of pro-inflammatory markers
in dose-dependent manner.
Conclusion Detrimental effects of dietary PHVF in
enhancing pro-inflammatory agents in rats could be significantly
reduced by providing ALA (n-3 PUFA)-rich
LSO.