PMID- 33562395
OWN - NLM
STAT- PubMed-not-MEDLINE
LR  - 20210316
IS  - 2304-8158 (Print)
IS  - 2304-8158 (Electronic)
IS  - 2304-8158 (Linking)
VI  - 10
IP  - 2
DP  - 2021 Feb 7
TI  - Rice Bran Oil Attenuates Chronic Inflammation by Inducing M2 Macrophage Switching 
      in High-Fat Diet-Fed Obese Mice.
LID - 10.3390/foods10020359 [doi]
LID - 359
AB  - Macrophages are involved in all inflammatory processes from killing pathogens to 
      repairing damaged tissue. In the obese state, macrophages infiltrate into 
      enlarged adipose tissue and polarize into pro-inflammatory M1 macrophages, 
      resulting in chronic low-grade inflammation due to the secretion of inflammatory 
      mediators. Rice bran oil (RBO) is an edible oil containing tocopherols, 
      tocotrienols, and gamma-oryzanol. Previous research in normal diet-fed mice suggested 
      that RBO mitigates inflammatory responses by modulating mitochondrial respiration 
      of macrophages. Therefore, we investigated if RBO had an anti-inflammatory effect 
      in diet-induced obese mice by assessing the expression of inflammatory markers in 
      epididymal white adipose tissue (eWAT) and polarization of bone marrow-derived 
      macrophages (BMDMs). Rice bran oil exerted a local anti-inflammatory effect in 
      white adipose tissue by suppressing the production of inflammatory mediators and 
      upregulating transcription of anti-inflammatory genes. Rice bran oil also 
      promoted anti-inflammatory M2 macrophage polarization in BMDMs thereby affecting 
      systemic inflammation. Overall, our in vivo and ex vivo results highlight the 
      potential of RBO as a dietary mediator that can ameliorate obesity-induced 
      chronic low-grade inflammation by mediating the expression of 
      inflammation-related factors and macrophage polarization.
FAU - Park, Hyejeong
AU  - Park H
AD  - Department of Food Science and Biotechnology, Graduate School of Biotechnology, 
      Kyung Hee University, Yongin 17104, Korea.
FAU - Yu, Seungmin
AU  - Yu S
AUID- ORCID: 0000-0002-2099-209X
AD  - Department of Food Science and Biotechnology, Graduate School of Biotechnology, 
      Kyung Hee University, Yongin 17104, Korea.
FAU - Kim, Wooki
AU  - Kim W
AUID- ORCID: 0000-0002-3155-0238
AD  - Department of Food Science and Biotechnology, Graduate School of Biotechnology, 
      Kyung Hee University, Yongin 17104, Korea.
LA  - eng
GR  - NRF-2019R1F1A1060839/Basic Science Research Program through the National Research 
      Foundation of Korea (NRF) funded by the ministry of Science, ICT & Future 
      Planning/
GR  - PJ012795/Rural Development Administration, Republic of Korea/
PT  - Journal Article
DEP - 20210207
PL  - Switzerland
TA  - Foods
JT  - Foods (Basel, Switzerland)
JID - 101670569
PMC - PMC7914799
OTO - NOTNLM
OT  - anti-inflammatory
OT  - chronic inflammation
OT  - high-fat diet
OT  - macrophage polarization
OT  - obesity
OT  - rice bran oil
COIS- The authors declare no conflict of interest.
EDAT- 2021/02/11 06:00
MHDA- 2021/02/11 06:01
PMCR- 2021/02/07
CRDT- 2021/02/10 01:02
PHST- 2021/01/05 00:00 [received]
PHST- 2021/02/03 00:00 [revised]
PHST- 2021/02/04 00:00 [accepted]
PHST- 2021/02/10 01:02 [entrez]
PHST- 2021/02/11 06:00 [pubmed]
PHST- 2021/02/11 06:01 [medline]
PHST- 2021/02/07 00:00 [pmc-release]
AID - foods10020359 [pii]
AID - foods-10-00359 [pii]
AID - 10.3390/foods10020359 [doi]
PST - epublish
SO  - Foods. 2021 Feb 7;10(2):359. doi: 10.3390/foods10020359.