Journal of Microbiology and Biotechnology

The Korean Society for Microbiology and Biotechnology (한국미생물·생명공학회)
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In Vitro Evidence of Anti-Inflammatory and Anti-Obesity Effects of Medium-Chain Fatty Acid-Diacylglycerols

  • Yu, Seungmin (Department of Food Science and Biotechnology, Graduate School of Biotechnology, Kyung Hee University) ;
  • Choi, Jong Hun (R&D Center, Nongshim) ;
  • Kim, Hun Jung (R&D Center, Nongshim) ;
  • Park, Soo Hyun (R&D Center, Nongshim) ;
  • Go, Gwang-woong (Department of Foods and Nutrition, Kookmin University) ;
  • Kim, Wooki (Department of Food Science and Biotechnology, Graduate School of Biotechnology, Kyung Hee University)
  • Received : 2017.03.31
  • Accepted : 2017.07.28
  • Published : 2017.09.28
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Abstract

Dietary approaches using structured lipids, including medium-chain fatty acids and diacylglycerols, have been adopted for the prevention of obesity-induced chronic inflammation. In an extension to previous studies, medium-chain fatty acid-diacylglycerol enriched dietary oil (MCDG) was prepared by interesterification of canola oil and medium-chain fatty acid-triacylglycerols. The consequent MCDG product was applied to RAW264.7 macrophages followed by the assessment of multiple inflammatory responses. Compared with conventionally used canola and olive oil controls, MCDG suppressed macrophage phagocytosis, as assessed by the uptake of microsphere beads. Furthermore, the production of IL-6 and $TNF-{\alpha}$, transcription of COX-2 and iNOS, and expression of CD80 on cell surfaces were downregulated by MCDG in LPS-stimulated macrophages. Subsequently, differentiated 3T3-L1 adipocytes were evaluated for proinflammatory cytokine production and lipid accumulation. IL-6 production was marginally affected and lipid accumulation was inhibited by MCDG. Taken together, these results suggest that MCDG has potential as an alternative oil for cooking in order to prevent obesity-induced inflammation.

Keywords

References

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