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Original Research Communications |
in rats1,2
1 From the Department of Surgery, Harvard Institutes of Medicine, Boston; Beth Israel Deaconess Medical Center, Boston; and Harvard Medical School, Boston.
Background: Sesamin, a nonfat constituent of sesame oil, inhibits
5-desaturase activity, resulting in accumulation of dihomo-
-linolenic acid (DGLA), which displaces arachidonic acid (AA) and consequently decreases the formation of proinflammatory 2-series prostaglandins.
Objective: We sought to determine whether dietary supplementation with sesamin augments the antiinflammatory effects of dietary linseed oil in rats.
Design: We investigated the effects of continuous tube feedings of emulsions containing safflower oil or linseed oil with sesamin (SO+ and LO+) or without sesamin (SO and LO) on liver fatty acid composition and on endotoxin-induced production of prostaglandin E2, 6-keto-prostaglandin F1
, and tumor necrosis factor
(TNF-
) by whole blood from rats (n = 6 per diet group).
Results: We found a significant accumulation of DGLA only in the liver phospholipids of animals fed SO+ and LO+ (1.8 ± 0.2 and 1.4 ± 0.3 mol%, respectively), which suggests that sesamin inhibited
5-desaturation of n-6 fatty acids. These changes were associated with significant reductions in plasma prostaglandin E2 concentrations in animals fed SO+ compared with those fed SO (P < 0.05). Despite a significant reduction in tissue AA content in the LO group, the prostaglandin E2 concentrations did not differ significantly from those of the SO group. Plasma concentrations of TNF-
were significantly lower (P < 0.05) in the animals fed LO+ than in those fed SO (199 ± 48 and 488 ± 121 ng/L, respectively).
Conclusion: These data indicate that in rats, tube feedings of diets containing sesamin exerted antiinflammatory effects that were augmented by concurrent consumption of linseed oil.
Key Words: Sesamin short-term continuous feeding prostanoids septic shock rats antiinflammatory effects linseed oil prostaglandins tumor necrosis factor
lipopolysaccharides
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