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Using Nutrigenomic Techniques to Determine Anti‐inflammatory Effects of Pistachio Oil in Mouse Macrophage Cells
Author(s) -
Zhang Jun,
Thompson J. T.,
Vanden Heuvel J. P.,
KrisEtherton P. M.
Publication year - 2007
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.21.6.a1102-b
Subject(s) - lipopolysaccharide , gene , microbiology and biotechnology , gene expression , reporter gene , interferon , chemistry , inflammation , promoter , plasmid , luciferase , biology , transfection , biochemistry , immunology
Pistachios beneficially affect the lipid/lipoprotein profile, however, less is known about their potential anti‐inflammatory effects. The present study was conducted to better understand the effects of pistachio oil (PO) on inflammation. Mouse macrophages (RAW 264.7 cells) were treated with PO (5.5 mg/ml) and gene expression microarray analyses were performed. Our results showed that a total of 43 genes were significantly regulated by PO treatment. Interferon‐induced protein with tetratricopeptide repeats (Ifit) was significantly repressed (P<0.05). Ifit is a gene family induced by interferon, lipopolysaccharide (LPS) and involved in many inflammatory and immunologic processes. Plasmids with different lengths (1.5 kb, 1 kb and 0.5 kb) of 5′ flanking region of Ifit promoter upstream of the luciferase reporter gene were constructed. In the 1.5 kb construct, LPS induced Ifit promoter activity, which was decreased by treatment with either PO (−31%) or lipid extract from the PO (PE, −62%; P<0.05). The corresponding changes in expression of the 0.5 kb construct were −13% and −35%, respectively. The data suggest that pistachios decrease the expression of the inflammatory gene Ifit by affecting its transcription rate. Supported by: California Pistachio Commission