Abstract
Scope: The aim of the present study was to investigate the ability of extra virgin olive oil (EVOO) polyphenols to counteract the pro-inflammatory effects induced by dietary and endogenous oxysterols in ex-vivo immune cells.
Methods and results: Peripheral blood mononuclear cells (PBMCs), separated from the whole blood of healthy donors, were utilised and were stimulated with an oxysterols mixture, in the presence of physiologically relevant concentrations of the EVOO polyphenols, hydroxytyrosol (HT), tyrosol (TYR) and homovanillic alcohol (HVA).
Oxysterols significantly increased the production of pro-inflammatory cytokines, interleukin-1β (IL-1β), regulated on activation, normal T cell expressed and secreted (RANTES) and macrophage migration inhibitory factor (MIF) in ex-vivo cultured PBMCs. Increased levels of reactive oxygen species (ROS) were also detected along with increased phosphorylation of the p38 and JNK. All phenolic compounds significantly reduced cytokine secretion induced by the oxysterols and inhibited ROS production and MAPK phosphorylation.
Conclusions: These results suggest that extra virgin olive oil polyphenols modulate the immune response induced by dietary and endogenous cholesterol oxidation products in human immune cells and may hold benefit in controlling chronic immune and/or inflammatory processes.
© 2017, published by Wiley. This is an author produced version of a paper accepted for publication in Mol. Nutr. Food Res., 1700283, uploaded in accordance with the publisher’s self- archiving policy. The final published version (version of record) is available online at the link below. Some minor differences between this version and the final published version may remain. We suggest you refer to the final published version should you wish to cite from it.
Methods and results: Peripheral blood mononuclear cells (PBMCs), separated from the whole blood of healthy donors, were utilised and were stimulated with an oxysterols mixture, in the presence of physiologically relevant concentrations of the EVOO polyphenols, hydroxytyrosol (HT), tyrosol (TYR) and homovanillic alcohol (HVA).
Oxysterols significantly increased the production of pro-inflammatory cytokines, interleukin-1β (IL-1β), regulated on activation, normal T cell expressed and secreted (RANTES) and macrophage migration inhibitory factor (MIF) in ex-vivo cultured PBMCs. Increased levels of reactive oxygen species (ROS) were also detected along with increased phosphorylation of the p38 and JNK. All phenolic compounds significantly reduced cytokine secretion induced by the oxysterols and inhibited ROS production and MAPK phosphorylation.
Conclusions: These results suggest that extra virgin olive oil polyphenols modulate the immune response induced by dietary and endogenous cholesterol oxidation products in human immune cells and may hold benefit in controlling chronic immune and/or inflammatory processes.
© 2017, published by Wiley. This is an author produced version of a paper accepted for publication in Mol. Nutr. Food Res., 1700283, uploaded in accordance with the publisher’s self- archiving policy. The final published version (version of record) is available online at the link below. Some minor differences between this version and the final published version may remain. We suggest you refer to the final published version should you wish to cite from it.
| Original language | English |
|---|---|
| Journal | Molecular Nutrition and Food Research |
| Early online date | 16 Aug 2017 |
| DOIs | |
| Publication status | E-pub ahead of print - 16 Aug 2017 |
Profiles
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Giulia Corona
- School of Life and Health Sciences - Honorary Research Fellow
- Centre for Integrated Research in Life and Health Sciences - Honorary Research Fellow
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