Article de Manon Lecomteª, Leslie Couëdeloᵇ, Emmanuelle Meugnierᶜ , Emmanuelle Loizonᶜ, Pascale Plaisanciéª, Annie Durandª, Alain Géloënª, Florent Joffreᵇ , Carole Vaysseᵇ , Marie-Caroline Michalskiª, Fabienne Laugeretteª, publié dans Journal of nutritional biochemistry, février 2017
ª Univ-Lyon, CarMeN laboratory, INRA UMR1397, INSERM U1060, Université Claude Bernard Lyon 1, INSA-Lyon, IMBL, F-69620 Villeurbanne, France
ᵇ ITERG-ENMS, Université de Bordeaux, rue Léo Saignat, 33076 Bordeaux Cedex, France
c INRA UMR1397, CarMeN laboratory, Univ-Lyon, INSERM U1060, Université Claude Bernard Lyon 1, F-69921 Oullins, France
Obesity and type 2 diabetes are nutritional pathologies, characterized by a subclinical inflammatory state. Endotoxins are now well recognized as an important factor implicated in the onset and maintain of this inflammatory state during fat digestion in high-fat diet. As a preventive strategy, lipid formulation could be optimized to limit these phenomena, notably regarding fatty acids profile and PL emulsifier content. Little is known about soybean polar lipid (SPL) consumption associated to oils rich in saturated FA vs anti-inflammatory omega-3 FA such as α-linolenic acid on inflammation and metabolic endotoxemia. The authors then investigated in mice the effect of different synthetic diets enriched with two different oils, palm oil or flaxseed oil and containing or devoid of SPL on adipose tissue inflammation and endotoxin receptors. In both groups containing SPL, adipose tissue (WAT) increased compared with groups devoid of SPL and an induction of MCP-1 and LBP was observed in WAT. However, only the high-fat diet in which flaxseed oil was associated with SPL resulted in higher WAT inflammation and higher circulating sCD14 in plasma. In conclusion, they have demonstrated that LPS transporters LBP and sCD14 and adipose tissue inflammation can be modulated by SPL in high fat diets differing in oil composition. Notably high-flaxseed oil diet exerts a beneficial impact, however blunted by PL addition. Their study suggests that nutritional strategies can be envisaged by optimizing dietary lipid sources in manufactured products, including fats/oils and polar lipid emulsifiers, in order to limit the inflammatory impact of palatable foods.