Unsaponifiable fraction from extra virgin olive oil inhibits the inflammatory response in LPS-activated murine macrophages

被引：26

作者：

Cardeno, Ana ^{[1
]}

Sanchez-Hidalgo, Marina ^{[1
]}

Aparicio-Soto, Marina ^{[1
]}

Alarcon-de-la-Lastra, Catalina ^{[1
]}

机构：

[1] Univ Seville, Fac Pharm, Dept Pharmacol, E-41012 Seville, Spain

来源：

FOOD CHEMISTRY | 2014年 / 147卷

关键词：

Extra virgin olive oil; Unsaponifiable fraction; LPS-stimulated macrophages; ROS; NF kappa B; MAPK; NF-KAPPA-B; BIOLOGICAL IMPORTANCE; MOLECULAR-MECHANISMS; LIPOPOLYSACCHARIDE; PATHWAYS; MELATONIN; SQUALENE; STRESS;

D O I：

10.1016/j.foodchem.2013.09.117

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Extra virgin olive oil (EVOO) has demonstrated great anti-inflammatory properties. Nowadays, it is clear that its minor components have a key role in these beneficial effects. However, the contribution of the unsaponifiable fraction (UF) to these healthy effects remains unknown. The present study was designed to evaluate UF in LPS stimulated peritoneal macrophages isolated from mice. NO production was analysed by the Griess method and intracellular ROS by fluorescence analysis. In addition, MAPK family activation, IKB alpha, degradation, NF kappa B-p65, iNOS and COX-2 expression were determined by Western blot. UF exerted anti-inflammatory and anti-oxidant effects inhibiting LPS-induced intracellular ROS and nitrite production. Additionally, UF decreased COX-2 and iNOS protein expression. These effects were related with a down-regulation in NF kappa B signal signalling pathways and in MAPK phosphorylation. UF of EVOO compounds could play an important role in the anti-inflammatory effect of virgin olive oils and probably provide an attractive complement in management of inflammatory diseases. (C) 2013 Elsevier Ltd. All rights reserved.

引用

页码：117 / 123

页数：7

共 30 条

[1] Microarray analysis of hepatic genes differentially expressed in the presence of the unsaponitiable fraction of olive oil in apolipoprotein E-deficient mice [J].