Anti-Inflammatory Activity of Olive Oil Polyphenols-The Role of Oleacein and Its Metabolites

• Type: Article in International Scientific Journal
• Date: 2022

Authors

Costa, V (Author) Other; Costa, M (Author) Other; Videira, RA (Author) Other; Paula B Andrade (Author) FFUP; Fatima Paiva Martins (Author) FCUP

Journal

Title: Biomedicines

Vol. 10

Final page: 2990

Publisher: MDPI

Indexing

ISI Web of Knowledge - 17 Citations

Scopus - 17 Citations

Other information

Authenticus ID: P-00X-J7R

DOI: 10.3390/biomedicines10112990

Abstract (EN): The anti-inflammatory potential of oleacein, the main polyphenolic compound found in olive oil, and its main metabolites were characterized by their effects on RAW 264.7 macrophages challenged with lipopolysaccharide (LPS), and by their ability to inhibit enzymes of the arachidonic acid metabolism with a key role in the synthesis of pro-inflammatory lipid mediators. Oleacein at 12.5 mu M significantly decreased the amount of L-citrulline and (NO)-N-? generated by LPS-stimulated macrophages. Hydroxytyrosol, hydroxytyrosol acetate and hydroxytyrosol acetate sulfate were also able to reduce the cellular amount of (NO)-N-?, although to a lesser extent. In contrast, hydroxytyrosol glucuronide and sulfate did not show detectable effects. Oleacein was also able to inhibit the coupled PLA(2) + 5-LOX enzyme system (IC50 = 16.11 mu M), as well as the 5-LOX enzyme (IC50 = 45.02 mu M). Although with lower activity, both hydroxytyrosol and hydroxytyrosol acetate were also capable of inhibiting these enzymes at a concentration of 100 mu M. None of the other tested metabolites showed a capacity to inhibit these enzymes. In contrast, all compounds, including glucuronides and sulfate metabolites, showed a remarkable capacity to inhibit both cyclooxygenase isoforms, COX-1 and COX-2, with IC50 values lower than 3 mu M. Therefore, oleacein and its metabolites have the ability to modulate (NO)-N-?- and arachidonic acid-dependent inflammatory cascades, contributing to the anti-inflammatory activity associated with olive oil polyphenols.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 14