Effect of Olive Oil–Based Emulsion on Human Lymphocyte and Neutrophil Death

• Published in: JPEN. Journal of parenteral and enteral nutrition Vol. 32; no. 1; pp. 81 - 87
• Main Authors: Cury-Boaventura, Maria Fernanda, Gorjão, Renata, de Lima, Thaís Martins, Fiamoncini, Jarlei, Torres, Rosângela Pavan, Mancini-Filho, Jorge, Soriano, Francisco Garcia, Curi, Rui
• Format: Journal Article
• Language: English
• Published: Silver Spring, MD SAGE Publications 01-01-2008; ASPEN; American Society for Parenteral and Enteral Nutrition
• Subjects: Adult; Anesthesia. Intensive care medicine. Transfusions. Cell therapy and gene therapy; Apoptosis - drug effects; Biological and medical sciences; Blood. Blood coagulation. Reticuloendothelial system; Cell Division - drug effects; DNA Fragmentation; Emergency and intensive care: metabolism and nutrition disorders. Enteral and parenteral nutrition; Fat Emulsions, Intravenous - chemistry; Humans; Intensive care medicine; Lipid Metabolism - drug effects; Lipid Metabolism - physiology; Lymphocyte Activation; Lymphocytes - drug effects; Lymphocytes - physiology; Male; Medical sciences; Mitochondria - metabolism; Neutrophils - drug effects; Neutrophils - physiology; Olive Oil; Parenteral Nutrition - methods; Pharmacology. Drug treatments; Plant Oils - pharmacology; Reactive Oxygen Species - metabolism; Soybean Oil - pharmacology; Human; Emulsion; Nutrition; Neutrophil; Lymphocyte; Enteral administration; Parenteral administration; Feeding
• ISSN: 0148-6071; 1941-2444
• DOI: 10.1177/014860710803200181

Background: The incorporation of lipid emulsions in parenteral
diets is a requirement for energy and essential fatty acid supply to
critically ill patients. The most frequently used IV lipid emulsions (LE) are
composed with long-chain triacylglycerols rich in ω-6 polyunsaturated
fatty acids (PUFA) from soybean oil, but these LE promote lymphocyte and
neutrophil death. A new emulsion containing 20% soybean oil and 80% olive oil
rich in ω-9 monounsaturated fatty acids (MUFA) has been hypothesized not
to cause impairment of immune function. In this study, the toxicity of an
olive oil-based emulsion (OOE) on lymphocytes and neutrophils from healthy
volunteers was investigated. Methods: Twenty volunteers were
recruited and blood was collected before a 6-hour infusion of an OOE,
immediately after infusion, and again 18 hours postinfusion. Lymphocytes and
neutrophils were isolated by gradient density. The cells were studied
immediately after isolation and after 24 hours or 48 hours in culture. The
following determinations were carried out: triacylglycerol levels and fatty
acid composition and levels in plasma, lymphocyte proliferation, production of
reactive oxygen species, and parameters of lymphocyte and neutrophil death
(viability, DNA fragmentation, phosphatidylserine externalization,
mitochondrial depolarization, and neutral lipid accumulation).
Results: OOE decreased lymphocyte proliferation, provoked lymphocyte
necrosis, and had no effect on the proportion of viable neutrophils. The
mechanism of cell death induced by OOE involved neutral lipid accumulation but
had no effect on mitochondrial membrane depolarization. Conclusions:
The OOE given as a single dose of 500 mL induced low toxicity to lymphocytes
from healthy volunteers, probably by necrosis.
The incorporation of lipid emulsions in parenteral diets is a requirement for critically ill patients. Olive oil-based emulsion decreased lymphocyte proliferation, and provoked slight lymphocyte death, but was not toxic to neutrophils.