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J Agric Food Chem. 2015 Feb 25;63(7):2013-25. doi: 10.1021/jf5056584. Epub 2015 Feb 12.

Egg yolks inhibit activation of NF-κB and expression of its target genes in adipocytes after partial delipidation.

Author information

1
Department of Human Sciences, The Ohio State University , 1787 Neil Avenue, 331A Campbell Hall, Columbus, Ohio 43210, United States.

Abstract

How composition of egg yolk (EY) influences NF-κB, a key transcription pathway in inflammation, remains unclear. We performed partial delipidation of EY that removed 20-30% of cholesterol and triglycerides. The resulting polar and nonpolar fractions were termed EY-P and EY-NP. NF-κB activation in response to EY from different suppliers and their fractions was examined in 3T3-L1 adipocytes using a NF-κB response element reporter assay and by analyzing expression of 248 inflammatory genes. Although EY-P and EY contained similar level of vitamins, carotenoids, and fatty acids, only delipidated EY-P fraction suppressed NF-κB via down-regulation of toll like receptor-2 and up-regulation of inhibitory toll interacting protein (Tollip) and lymphocyte antigen 96 (Ly96). Our data suggest that anti-inflammatory activity of lutein and retinol were blunted by nonpolar lipids in EY, likely via crosstalk between SREBP and NF-κB pathways in adipocytes. Thus, moderate delipidation may improve the beneficial properties of regular eggs.

KEYWORDS:

NF-κB; delipidation; egg yolk; inflammation; lipids; vitamins

PMID:
25620076
PMCID:
PMC4362627
DOI:
10.1021/jf5056584
[Indexed for MEDLINE]
Free PMC Article

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