Molecular and Cellular Biochemistry

, Volume 358, Issue 1–2, pp 85–94 | Cite as

Eicosadienoic acid differentially modulates production of pro-inflammatory modulators in murine macrophages

  • Yung-Sheng Huang
  • Wen-Cheng Huang
  • Chi-Wei Li
  • Lu-Te Chuang


Eicosadienoic acid (Δ11,14–20:2; EDA) is a rare, naturally occurring n-6 polyunsaturated fatty acid (PUFA) found mainly in animal tissues. EDA is elongated from linoleic acid (LA), and can also be metabolized to dihomo-γ-linolenic acid (DGLA), arachidonic acid (AA), and sciadonic acid (Δ5,11,14–20:3; SCA). Although, the metabolism of EDA has been extensively studied, there are few reports regarding how EDA might affect inflammatory processes. The objective of this study was to determine the effect of EDA on the n-6 PUFA composition and inflammatory response of murine RAW264.7 macrophages to lipopolysaccharide (LPS). EDA was taken up rapidly by macrophages and metabolized to SCA, and the percentages of both fatty acids increased in cellular phospholipids in a dose-dependent manner. The incorporation of EDA into macrophage lipids increased the proportions of LA, DGLA, and AA as well, and reduced the proportion of total monounsaturated fatty acids. When LPS were applied to the macrophages, EDA decreased the production of nitric oxide (NO), and increased that of prostaglandin E2 (PGE2) and tumor necrotic factor-α. The modulation of NO and PGE2 was due, in part, to the modified expression of inducible nitric oxide synthase and type II cyclooxygenase. The differential effects of EDA on pro-inflammatory mediators might attribute to the negative feedback mechanism associated with prolonged inflammation. Furthermore, EDA was a weaker pro-inflammatory agent than LA, and not as anti-inflammatory as SCA. This study shows that EDA can modulate the metabolism of PUFA and alter the responsiveness of macrophages to inflammatory stimulation.


Eicosadienoic acid (EDA) Polyunsaturated fatty acid (PUFA) Sciadonic acid Linoleic acid Inflammation Macrophage 



The authors thank Dr. Robert H. Glew for helpful comments and for editing the manuscript. The authors thank Ms. Shen-Yu Hsu for technical supports. This study was supported in part by research grants from the National Chung Hsing University, Taiwan, and the National Science Council, Taiwan, 98-1-4 and 99-2628-E-264-001, respectively.

Conflicts of interest



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Copyright information

© Springer Science+Business Media, LLC. 2011

Authors and Affiliations

  • Yung-Sheng Huang
    • 1
  • Wen-Cheng Huang
    • 2
  • Chi-Wei Li
    • 2
  • Lu-Te Chuang
    • 2
  1. 1.Department of Food Science and BiotechnologyNational Chung Hsing UniversityTaichungTaiwan
  2. 2.Department of BiotechnologyYuanpei UniversityHsinchuTaiwan

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