FIGURE 2.

Storage of 60% chow at 4°C increases inflammation compared with chow stored at −20°C. Mice were fed for 6 weeks with (10% 0–7 days) fat diet versus 60% (0–7 days) fat diet frozen (−20°C) or stored at 4°C (refrigerated) for 6 weeks, then challenged with LPS. Weights (a) and bronchoalveolar lavage cell counts and differentials (b–d) are shown. n = 7 mice in 10%, n = 8 mice in 60% frozen and n = 7 mice in 60% refrigerated groups. Storage of 10% chow at room temperature (RT) does not alter the weight (e) of pulmonary inflammatory response in mice fed such chow (f–h). Mice were fed for 6 weeks with 10% fat chow that had been stored at RT for the durations noted in the figure before injury. 24 h later, mice were weighed (e) (n = 4 mice in 10% 0–7, n = 4 mice in 10% 8–14, n = 4 mice in 10% 15–21 groups) before being euthanized and bronchoalveolar lavage performed for cell counting and differentials (f–h) n = 6 mice in 10% 0–7, n = 4 mice in 10% 8–14, n = 7 mice in 10% 15–21 groups. *p ≤ 0.05; **p ≤ 0.01; ***p ≤ 0.001; ****p ≤ 0.0001 compared with group indicated by colored stars/asterisks