Olive oil polyphenols reduce oxysterols -induced redox imbalance and pro-inflammatory response in intestinal cells
Serra G, Incani A, Serreli G, Porru L, Melis MP, Tuberoso CIG, Rossin D, Biasi F, Deiana M
Redox biology · 85 citas
Etiquetas de revisión
Solo mecanismosDatos neutrales que nuestra revisión registró sobre cómo se hizo este estudio. Describen el método, nunca si nos gusta el resultado.
Cómo se estudió
- Diseño
- Estudio in vitro o de mecanismos (clasificado por nuestro filtro de IA)
- Estudiado en
- Células o muestras de laboratorio
- Resultado principal
- Solo mecanismos
Quién lo pagó
- Financiación
- Financiación independiente
- Universidad u hospital
- Rochester Academy of Science
- Gobierno
- Regione Autonoma della Sardegna
- Subvenciones
- Regione Autonoma della Sardegna (LR7- CRP-25300)
Según 2 financiadores declarados y la declaración de financiación del texto completo.
Publicación
- Publicado
- 2018-05-16 · Redox Biol · vol. 17 · págs. 348–354
- Editorial
- Elsevier BV
- Citado
- 102 citas · más que el 99% de estudios similares · 12.8× el promedio de su campo
- Impacto
- Entre el 10 % más citado de su campo
- Referencias
- 69 trabajos
- Acceso
- Acceso abierto (revista) · CC-BY
- Áreas de investigación
- Cholesterol and Lipid Metabolism · Ginger and Zingiberaceae research · Garlic and Onion Studies
- Palabras clave
- Oxysterol, Chemistry, Antioxidant, Enterocyte, p38 mitogen-activated protein kinases, Caco-2, Biochemistry, MAPK/ERK pathway, Oxidative stress, Inflammation, Phosphorylation, Cholesterol, Pharmacology, Cell biology, Biology, Cell, Immunology, Small intestine
- MeSH
- intestines, intestinal mucosa, caco-2 cells, humans, inflammation, nitric oxide, reactive oxygen species, nf-kappa b, interleukin-8, interleukin-6, antioxidants, signal transduction, oxidation-reduction, oxidative stress, polyphenols, olive oil, oxysterols
9 autores
- Gessica Serra🇬🇧University of Reading
- Alessandra Incani🇮🇹University of Cagliari
- Gabriele Serreli🇮🇹University of Cagliari
- Laura Porru🇮🇹University of Cagliari
- Maria Paola Melis🇮🇹University of Cagliari
- Carlo Ignazio Giovanni Tuberoso🇮🇹University of Cagliari
- Daniela Rossin🇮🇹University of Turin
- Fiorella Biasi🇮🇹University of Turin
- Monica Deiana🇮🇹 · autor de correspondenciaUniversity of Cagliari
Resumen
El texto original del estudio, en el idioma en que se publicó.
Dietary habits may strongly influence intestinal homeostasis. Oxysterols, the oxidized products of cholesterol present in cholesterol-containing foodstuffs, have been shown to exert pro-oxidant and pro-inflammatory effects, altering intestinal epithelial layer and thus contributing to the pathogenesis of human inflammatory bowel diseases and colon cancer. Extra virgin olive oil polyphenols possess antioxidant and anti-inflammatory properties, and concentrate in the intestinal lumen, where may help in preventing intestinal diseases. In the present study we evaluated the ability of an extra virgin olive oil phenolic extract to counteract the pro-oxidant and pro-inflammatory action of a representative mixture of dietary oxysterols in the human colon adenocarcinoma cell line (Caco-2) undergoing full differentiation into enterocyte-like cells. Oxysterols treatment significantly altered differentiated Caco-2 cells redox status, leading to oxidant species production and a decrease of GSH levels, after 1 h exposure, followed by an increase of cytokines production, IL-6 and IL-8, after 24 h. Oxysterol cell treatment also induced after 48 h an increase of NO release, due to the induction of iNOS. Pretreatment with the phenolic extract counteracted oxysterols effects, at least in part by modulating one of the main pathways activated in the cellular response to the action of oxysterols, the MAPK-NF-kB pathway. We demonstrated the ability of the phenolic extract to directly modulate p38 and JNK1/2 phosphorylation and activation of NF-kB, following its inhibitor IkB phosphorylation. The phenolic extract also inhibited iNOS induction, keeping NO concentration at the control level. Our results suggest a protective effect at intestinal level of extra virgin olive oil polyphenols, able to prevent or limit redox unbalance and the onset and progression of chronic intestinal inflammation.
Resumen vía Europe PMC. Los derechos de autor siguen siendo de los autores o la editorial (CC BY).
Confianza de la comunidad
Cargando…
¿Cuánto confías en los hallazgos de este estudio?
Comentarios
¿Algo está mal aquí?
Señala este estudio si su información, etiquetas o financiación parecen incorrectas. Un editor revisa cada señalamiento.
Información educativa sobre investigación publicada. No es consejo médico ni una recomendación para empezar o dejar nada.