Mechanisms of increased survival after lipopolysaccharide-induced endotoxic shock in mice consuming olive oil-enriched diet.

摘要: We examined the impact of dietary fatty acid intake on lipopolysaccharide (LPS)-induced endotoxic shock. C57Bl/6J mice were fed for 6 weeks with a commercial laboratory chow (CC) or test chows containing 7% (w/w) canola oil (CO), sesame (SeO), soybean (SO), virgin olive (OO). The increase in body weight and energy consumption similar all diets tested. In sixth week, injected intraperitoneally 400 microg bacterial LPS to induce induced massive neutrophil infiltration into peritoneal cavity an lipid (LB) formation leukocytes recovered from fluid CC, CO, SeO, SO. addition, there increases prostaglandin E(2) (PGE(2)), leukotriene B4 (LTB(4)), cytokines IL-6, IL-10, MCP-1 lavage, as well plasma TNF-alpha. contrast, OO exhibited reduced accumulation LB formation, also had lower levels PGE(2), LTB(4), MCP-1, All SO died within 48 72 h after injection. Interestingly, diet resistant shock, 60% survival at 168 h. These data indicate that may have beneficial role, reducing magnitude inflammatory process triggered by shock through modulation production mediators.