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oai:repisalud.isciii.es:20.500.12105/188082024-02-27T15:23:50Zcom_20.500.12105_15322com_20.500.12105_2051col_20.500.12105_16927col_20.500.12105_16958

00925njm 22002777a 4500 dc Ortega-Gomez, Almudena author Lopez, Sergio author Varela, Lourdes M author Jaramillo, Sara author Muriana, Francisco J G author Abia, Rocio author 2022-09-06 Chronic administration of a high-fat diet in mice has been established to influence the generation and trafficking of immune cells such as neutrophils in the bone marrow, the dysregulation of which may contribute to a wide range of diseases. However, no studies have tested the hypothesis that a short-term, high-fat diet could early modulate the neutrophil release from bone marrow at fasting and at postprandial in response to a high-fat meal challenge, and that the predominant type of fatty acids in dietary fats could play a role in both context conditions. Based on these premises, we aimed to establish the effects of different fats [butter, enriched in saturated fatty acids (SFAs), olive oil, enriched in monounsaturated fatty acids (MUFAs), and olive oil supplemented with eicosapentaenoic (EPA) and docosahexaenoic (DHA) acids] on neutrophil navigation from bone marrow to blood in mice. The analysis of cellular models for mechanistic understanding and of postprandial blood samples from healthy volunteers for translational purposes was assessed. The results revealed a powerful effect of dietary SFAs in promotion the neutrophil traffic from bone marrow to blood via the CXCL2-CXCR2 axis. Dietary SFAs, but not MUFAs or EPA and DHA, were also associated with increased neutrophil apoptosis and bone marrow inflammation. Similar dietary fatty-acid-induced postprandial neutrophilia was observed in otherwise healthy humans. Therefore, dietary MUFAs might preserve bone marrow health and proper migration of bone marrow neutrophils early in the course of high-fat diets even after the intake of high-fat meals. http://hdl.handle.net/10668/22231 http://hdl.handle.net/20.500.12105/18808 36111060 10.1016/j.fochms.2022.100133 2666-5662 Food chemistry. Molecular sciences BMSF, bone marrow supernatant fluid Bone marrow inflammation Butter Ct, threshold cycle DHA, docosahexaenoic acid Dietary fatty acids EPA, eicosapentaenoic acid FACS, fluorescence-activated cell sorting FSC, forward scatter HBSS, Hank’s balance salt solution HFDs, high-fat diets HSCs, hematopoietic stem cells High-fat diets LFD, low-fat diet MFI, mean fluorescence intensity MMP9, matrix metalloproteinase 9 MUFAs, monounsaturated fatty acids Neutrophil mobilisation OCM, oral control meal OFLs, oral fat loads OFMs, oral fat meals OSL, oral saline load Olive oil PI, propidium iodide PUFAs, polyunsaturated fatty acids SFAs, saturated fatty acids SSC, side scatter TRLs, triglyceride-rich lipoproteins qRT-PCR, quantitative real-time reverse transcription polymerase chain reaction New evidence for dietary fatty acids in the neutrophil traffic between the bone marrow and the peripheral blood.