MUFAs in High-Fat Diets Protect against Obesity-Induced Bias of Hematopoietic Cell Lineages.


Journal

Molecular nutrition & food research
ISSN: 1613-4133
Titre abrégé: Mol Nutr Food Res
Pays: Germany
ID NLM: 101231818

Informations de publication

Date de publication:
08 2021
Historique:
revised: 27 05 2021
received: 21 12 2020
pubmed: 17 6 2021
medline: 29 12 2021
entrez: 16 6 2021
Statut: ppublish

Résumé

The role of dietary fatty acids in the generation of bone marrow (BM) immune cells and their trafficking to extramedullary compartments in the obesity is not yet fully understood. C57BL/6J mice are randomly assigned to isocaloric high-fat diets (HFDs) formulate with dietary fats rich in saturated fatty acids (SFAs), monounsaturated fatty acids (MUFAs) or MUFAs fortified with eicosapentaenoic and docosahexaenoic acids for 20 weeks, followed by profiling of the obese metabolic phenotype and immunophenotypic features of immune cells in blood, spleen, and BM. All HFDs induce an obese phenotype, but it becomes largely less disruptive after the HFDs are enriched in MUFAs, which also induce signs of granulopoiesis and an expansion of long-term hematopoietic stem and granulocyte-macrophage progenitor cells in BM. In contrast, a HFD enriched in SFAs disturbs the fitness of medullary lymphocytes and promotes monopoiesis in favor of pro-inflammatory activated subsets. The reshaping of the fatty acid pools with MUFAs from the diet serves to manipulate the generation and trafficking of immune cells that are biased during obesity. These findings reveal a novel strategy by which dietary MUFAs may be instrumental in combating HFD-induced dysfunctional immune systems.

Identifiants

pubmed: 34132459
doi: 10.1002/mnfr.202001203
doi:

Substances chimiques

Dietary Fats 0
Fatty Acids 0
Fatty Acids, Monounsaturated 0
Docosahexaenoic Acids 25167-62-8
Eicosapentaenoic Acid AAN7QOV9EA

Types de publication

Journal Article Research Support, Non-U.S. Gov't

Langues

eng

Sous-ensembles de citation

IM

Pagination

e2001203

Informations de copyright

© 2021 The Authors. Molecular Nutrition & Food Research published by Wiley-VCH GmbH.

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Auteurs

Ana Lemus-Conejo (A)

Laboratory of Cellular and Molecular Nutrition, Instituto de la Grasa, The Spanish National Research Council (CSIC), Seville, 41013, Spain.

Mayte Medrano (M)

Department of Haematology, Instituto de Biomedicina de Sevilla (IBiS/CSIC/CIBERONC), Hospital Universitario Virgen del Rocio, University of Seville, Seville, 41012, Spain.

Sergio Lopez (S)

Laboratory of Cellular and Molecular Nutrition, Instituto de la Grasa, The Spanish National Research Council (CSIC), Seville, 41013, Spain.
Department of Cell Biology, Faculty of Biology, University of Seville, Seville, 41012, Spain.
Instituto de Biomedicina de Sevilla (IBiS/CSIC), Hospital Universitario Virgen del Rocio, University of Seville, Seville, 41012, Spain.

Maria C Millan-Linares (MC)

Cell Biology Unit, Instituto de la Grasa, CSIC, Seville, 41013, Spain.

Maria A Rosillo (MA)

Laboratory of Cellular and Molecular Nutrition, Instituto de la Grasa, The Spanish National Research Council (CSIC), Seville, 41013, Spain.

Jose A Perez-Simon (JA)

Department of Haematology, Instituto de Biomedicina de Sevilla (IBiS/CSIC/CIBERONC), Hospital Universitario Virgen del Rocio, University of Seville, Seville, 41012, Spain.

Francisco J G Muriana (FJG)

Laboratory of Cellular and Molecular Nutrition, Instituto de la Grasa, The Spanish National Research Council (CSIC), Seville, 41013, Spain.

Rocio Abia (R)

Laboratory of Cellular and Molecular Nutrition, Instituto de la Grasa, The Spanish National Research Council (CSIC), Seville, 41013, Spain.

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