Monomethyl Branched-Chain Fatty Acids Suppress M1 Macrophage Polarization via FABP4/PPAR-γ Signaling Pathway

IF 4.2 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Molecular Nutrition & Food Research Pub Date : 2024-09-24 DOI:10.1002/mnfr.202400310

Yuan He, Yu Zhang, Shuang Zhu, Yuan-fa Liu, Sha Liu, Yong-jiang Xu

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Abstract

Scope

Monomethyl-branched chain fatty acids (mmBCFAs) are found in a variety of food sources and are of great interest due to their potent antiinflammatory properties. However, most of the current researches have concentrated on the relationship between mmBCFAs and intestinal inflammation, and there is a large gap in the biological mechanisms involved behind their antiinflammatory effects.

Methods and results

The present study examines the role of mmBCFAs in modulating macrophage polarization. The results demonstrate that iso-C16:0 significantly inhibits macrophages M1 proinflammatory polarization through regulating FABP4/PPAR-γ pathway. Proteomics and molecular biology experiments verify that metabolic reprogramming is involved in the inhibition of M1 macrophage, referring to the upregulation of fatty acid oxidation, TCA cycle, and oxidative phosphorylation, as well as downregulation of glycolytic flux.

Conclusion

In summary, this study offers a novel perspective on the antiinflammatory effects mediated by mmBCFAs.

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单甲基支链脂肪酸通过 FABP4/PPAR-γ 信号通路抑制 M1 型巨噬细胞极化

单甲基支链脂肪酸（mmBCFAs）存在于多种食物来源中，因其强大的抗炎特性而备受关注。然而，目前大多数研究都集中在单甲基支链脂肪酸与肠道炎症之间的关系上，对其抗炎作用背后的生物机制的研究还存在很大差距。

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来源期刊

Molecular Nutrition & Food Research 工程技术-食品科技

CiteScore

8.70

自引率

1.90%

发文量

250

审稿时长

1.7 months

期刊介绍： Molecular Nutrition & Food Research is a primary research journal devoted to health, safety and all aspects of molecular nutrition such as nutritional biochemistry, nutrigenomics and metabolomics aiming to link the information arising from related disciplines: Bioactivity: Nutritional and medical effects of food constituents including bioavailability and kinetics. Immunology: Understanding the interactions of food and the immune system. Microbiology: Food spoilage, food pathogens, chemical and physical approaches of fermented foods and novel microbial processes. Chemistry: Isolation and analysis of bioactive food ingredients while considering environmental aspects.