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Inhibition of perilipin 2 expression reduces pro-inflammatory gene expression and increases lipid droplet size

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Abstract

Our lab previously demonstrated that triglyceride-rich lipoprotein (TGRL) lipolysis products induce lipid droplet formation and pro-inflammatory gene expression in monocytes. We hypothesized that the inhibition of perilipin 2 expression in THP-1 monocytes would reduce lipid droplet formation and suppress pro-inflammatory gene expression induced by TGRL lipolysis products. In the current study, we use microarray analysis to identify gene expression altered by TGRL lipolysis products in THP-1 monocytes. We confirmed the expression of selected genes by quantitative reverse transcription PCR and characterized lipid droplet formation in these cells after exposure to TGRL lipolysis products. Using siRNA inhibition of perilipin 2 expression, we examined the role of perilipin 2 in the response of THP-1 monocytes to TGRL lipolysis products. We found that perilipin 2 siRNA increased the intracellular triglyceride content, increased the size of lipid droplets, and reduced pro-atherogenic and pro-inflammatory gene expression. We saw a reduction of serum/glucocorticoid kinase 1, v-maf musculoaponeurotic fibrosarcoma oncogene homolog F (avian), chemokine (C–C motif) ligand 3, and interleukin 8 gene expression induced by TGRL lipolysis products. This study supports previous findings that reduction of perilipin 2 expression is protective against atherogenesis, while finding an unexpected increase in lipid droplet size with reduced perilipin 2 expression.

Graphical abstract: Inhibition of perilipin 2 expression reduces pro-inflammatory gene expression and increases lipid droplet size

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Publication details

The article was received on 16 Jul 2018, accepted on 29 Oct 2018 and first published on 07 Nov 2018


Article type: Paper
DOI: 10.1039/C8FO01420E
Citation: Food Funct., 2018, Advance Article
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    Inhibition of perilipin 2 expression reduces pro-inflammatory gene expression and increases lipid droplet size

    J. E. Norman, H. H. Aung, D. W. Wilson and J. C. Rutledge, Food Funct., 2018, Advance Article , DOI: 10.1039/C8FO01420E

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