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 · 84 citations
Review labels
Neutral facts our review recorded about how this study was done. They describe method, never whether we like the result.
How it was studied
- Design
- In vitro/mechanistic study (classified by our AI screen)
- Studied in
- Cells or lab samples
- Main outcome
- Mechanisms only
Who paid for it
- Funding
- Independent funding
- University or hospital
- Rochester Academy of Science
- Government
- Regione Autonoma della Sardegna
- Grants
- Regione Autonoma della Sardegna (LR7- CRP-25300)
Based on 2 listed funder(s) and full-text disclosure statement.
Publication
- Published
- 2018-05-16 · Redox Biol · vol. 17 · pp. 348–354
- Publisher
- Elsevier BV
- Cited
- 102 citations · more than 99% of similar papers · 12.8× the field average
- Impact
- Top 10% most cited in its field
- References
- 69 works
- Access
- Open access (journal) · CC-BY
- Research areas
- Cholesterol and Lipid Metabolism · Ginger and Zingiberaceae research · Garlic and Onion Studies
- Keywords
- 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 authors
From GB, IT
- Gessica SerraUniversity of Reading
- Alessandra IncaniUniversity of Cagliari
- Gabriele SerreliUniversity of Cagliari
- Laura PorruUniversity of Cagliari
- Maria Paola MelisUniversity of Cagliari
- Carlo Ignazio Giovanni TuberosoUniversity of Cagliari
Abstract
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.
Abstract via Europe PMC. Copyright remains with the authors or publisher (CC BY).
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