Literature DB >> 7595028

Iron metabolism and oxidative stress during acute and chronic phases of experimental inflammation: effect of iron-dextran and deferoxamine.

J Muntané1, P Puig-Parellada, M T Mitjavila.   

Abstract

Iron overload induces a rise in lipid peroxidation, but there are no data on the effects of iron administered in vivo on the production of free radicals by inflammatory cells. Further, there is lack of agreement about the benefits of deferoxamine (Dfx) in the treatment of anemia and oxidative stress during inflammation and chronic diseases. In this study, iron-dextran (Fe-dextran) or Dfx was administered subcutaneously during the acute and chronic phases of carrageenan-induced granuloma. Several parameters related to iron metabolism, inflammatory cell activity, and lipid peroxidation were measured in liver, plasma, and the inflammatory exudate. Treatment with Fe-dextran increased iron content in plasma and in stores, increased production of superoxide anion (O2-) by inflammatory cells and lipid peroxidation, and also altered the inflammatory process. Dfx mobilized iron from stores without modifying essential parameters related to anemia or to the level of lipid peroxidation induced by inflammation. We conclude that treatment with Fe-dextran had a beneficial effect on recovery from the anemia of inflammation. Nevertheless, the high levels of loosely-bound iron found after Fe-dextran treatment in plasma and in exudate contribute to the increase in oxidative stress. Dfx treatment had no effect on anemia or on lipid peroxidation.

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Year:  1995        PMID: 7595028

Source DB:  PubMed          Journal:  J Lab Clin Med        ISSN: 0022-2143


  3 in total

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Authors:  María C Rodríguez; María P Sáiz; María T Mitjavila
Journal:  Lipids       Date:  2003-08       Impact factor: 1.880

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Review 3.  Phenethyl Isothiocyanate, a Dual Activator of Transcription Factors NRF2 and HSF1.

Authors:  Sharadha Dayalan Naidu; Takafumi Suzuki; Masayuki Yamamoto; Jed W Fahey; Albena T Dinkova-Kostova
Journal:  Mol Nutr Food Res       Date:  2018-06-19       Impact factor: 5.914

  3 in total

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