Anti-Inflammatory Effects of Lipids Extracted from Eggs on LPS-Stimulated RAW264.7 Cells.

is a cold-water marine fish. The present study investigated the fatty acid composition of egg lipids and their anti-inflammatory effects on LPS-stimulated RAW246.7 macrophages. The results showed that egg lipids contained primarily polyunsaturated fatty acids (52.9% of the total fatty acid content; mostly eicosapentaenoic acid [EPA, 21.2 ± 0.5%] and docosahexaenoic acid [DHA, 25.9 ± 0.1%]), followed by monounsaturated fatty acids and saturated fatty acids (23.7% and 23.4%, respectively). egg lipids significantly decreased nitric oxide (NO) production and suppressed the expression of immune-associated genes such as , , , , and LPS-stimulated RAW246.7 macrophages in dose-dependent manner. egg lipids also reduced the phosphorylation levels of NF-κB p-65, p38, ERK1/2, and JNK, key components of the NF-κB and MAPK pathways, suggesting that the lipid-induced anti-inflammatory activity is related to these signaling pathways. These results indicate that the lipids extracted from eggs have potential biofunctions and might be useful for regulating inflammation in macrophages.