1
|
Micheli L, Bertini L, Bonato A, Villanova N, Caruso C, Caruso M, Bernini R, Tirone F. Role of Hydroxytyrosol and Oleuropein in the Prevention of Aging and Related Disorders: Focus on Neurodegeneration, Skeletal Muscle Dysfunction and Gut Microbiota. Nutrients 2023; 15:nu15071767. [PMID: 37049607 PMCID: PMC10096778 DOI: 10.3390/nu15071767] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2023] [Revised: 03/16/2023] [Accepted: 03/24/2023] [Indexed: 04/09/2023] Open
Abstract
Aging is a multi-faceted process caused by the accumulation of cellular damage over time, associated with a gradual reduction of physiological activities in cells and organs. This degeneration results in a reduced ability to adapt to homeostasis perturbations and an increased incidence of illnesses such as cognitive decline, neurodegenerative and cardiovascular diseases, cancer, diabetes, and skeletal muscle pathologies. Key features of aging include a chronic low-grade inflammation state and a decrease of the autophagic process. The Mediterranean diet has been associated with longevity and ability to counteract the onset of age-related disorders. Extra virgin olive oil, a fundamental component of this diet, contains bioactive polyphenolic compounds as hydroxytyrosol (HTyr) and oleuropein (OLE), known for their antioxidant, anti-inflammatory, and neuroprotective properties. This review is focused on brain, skeletal muscle, and gut microbiota, as these systems are known to interact at several levels. After the description of the chemistry and pharmacokinetics of HTyr and OLE, we summarize studies reporting their effects in in vivo and in vitro models of neurodegenerative diseases of the central/peripheral nervous system, adult neurogenesis and depression, senescence and lifespan, and age-related skeletal muscle disorders, as well as their impact on the composition of the gut microbiota.
Collapse
Affiliation(s)
- Laura Micheli
- Institute of Biochemistry and Cell Biology, National Research Council (IBBC-CNR), Via E. Ramarini 32, Monterotondo, 00015 Rome, Italy
| | - Laura Bertini
- Department of Ecological and Biological Sciences (DEB), University of Tuscia, Largo dell’Università, 01100 Viterbo, Italy
| | - Agnese Bonato
- Institute of Biochemistry and Cell Biology, National Research Council (IBBC-CNR), Via E. Ramarini 32, Monterotondo, 00015 Rome, Italy
| | - Noemi Villanova
- Department of Agriculture and Forest Sciences (DAFNE), University of Tuscia, Via San Camillo de Lellis, 01100 Viterbo, Italy
| | - Carla Caruso
- Department of Ecological and Biological Sciences (DEB), University of Tuscia, Largo dell’Università, 01100 Viterbo, Italy
| | - Maurizia Caruso
- Institute of Biochemistry and Cell Biology, National Research Council (IBBC-CNR), Via E. Ramarini 32, Monterotondo, 00015 Rome, Italy
| | - Roberta Bernini
- Department of Agriculture and Forest Sciences (DAFNE), University of Tuscia, Via San Camillo de Lellis, 01100 Viterbo, Italy
| | - Felice Tirone
- Institute of Biochemistry and Cell Biology, National Research Council (IBBC-CNR), Via E. Ramarini 32, Monterotondo, 00015 Rome, Italy
| |
Collapse
|
2
|
Alemán-Jiménez C, Domínguez-Perles R, Gallego-Gómez JI, Simonelli-Muñoz A, Moine E, Durand T, Crauste C, Ferreres F, Gil-Izquierdo Á, Medina S. Fatty Acid Hydroxytyrosyl Esters of Olive Oils Are Bioaccessible According to Simulated In Vitro Gastrointestinal Digestion: Unraveling the Role of Digestive Enzymes on Their Stability. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:14165-14175. [PMID: 34797062 DOI: 10.1021/acs.jafc.1c05373] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
Recently, new bioactive compounds were identified in olive oil, lipophenols, which are composed of a fatty acid (FA) and a phenolic core, such as HT (HT-FA). However, their bioaccessibility remains unknown. Thus, the present study uncovers the impact of the separate phases of gastrointestinal digestion on the release and stability of HT-FAs from oily matrices under in vitro simulated conditions. Accordingly, it was found that the bioaccessibility of HT derivatives is largely dependent on the type of FA that esterifies HT, as well as the food matrix. Also, the generation of HT-FAs during intestinal digestion was observed, with pancreatin being the enzyme responsible, to a higher extent, for the de novo formation of lipophenolic derivatives. These findings prompt us to identify new applications to oily matrices and their byproducts as potential functional ingredients for the promotion of health, where the possible formation of new lipophenols during digestion should be taken into consideration.
Collapse
Affiliation(s)
| | - Raúl Domínguez-Perles
- Department of Food Science and Technology, Research Group on Quality, Safety and Bioactivity of Plant Foods, CEBAS-CSIC, University Campus of Espinardo, Edif. 25, Murcia 30100, Spain
| | - Juana I Gallego-Gómez
- Departamento de Enfermería, Universidad Católica de Murcia, UCAM, Murcia 30107, Spain
| | - Agustín Simonelli-Muñoz
- Departamento de Enfermería, Fisioterapia y Medicina. Universidad de Almería, Carretera Sacramento s/n, Almería 04120, Spain
| | - Espérance Moine
- Institut des Biomolécules Max Mousseron (IBMM), UMR 5247, CNRS, University of Montpellier, EN-SCM, Montpellier 34093, France
| | - Thierry Durand
- Institut des Biomolécules Max Mousseron (IBMM), UMR 5247, CNRS, University of Montpellier, EN-SCM, Montpellier 34093, France
| | - Céline Crauste
- Institut des Biomolécules Max Mousseron (IBMM), UMR 5247, CNRS, University of Montpellier, EN-SCM, Montpellier 34093, France
| | - Federico Ferreres
- Department of Food Technology and Nutrition, Molecular Recognition and Encapsulation (REM) Group, Universidad Católica de Murcia, UCAM, Murcia 30107, Spain
| | - Ángel Gil-Izquierdo
- Department of Food Science and Technology, Research Group on Quality, Safety and Bioactivity of Plant Foods, CEBAS-CSIC, University Campus of Espinardo, Edif. 25, Murcia 30100, Spain
| | - Sonia Medina
- Department of Food Science and Technology, Research Group on Quality, Safety and Bioactivity of Plant Foods, CEBAS-CSIC, University Campus of Espinardo, Edif. 25, Murcia 30100, Spain
| |
Collapse
|
3
|
Floris B, Galloni P, Conte V, Sabuzi F. Tailored Functionalization of Natural Phenols to Improve Biological Activity. Biomolecules 2021; 11:1325. [PMID: 34572538 PMCID: PMC8467377 DOI: 10.3390/biom11091325] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2021] [Revised: 08/31/2021] [Accepted: 09/02/2021] [Indexed: 12/11/2022] Open
Abstract
Phenols are widespread in nature, being the major components of several plants and essential oils. Natural phenols' anti-microbial, anti-bacterial, anti-oxidant, pharmacological and nutritional properties are, nowadays, well established. Hence, given their peculiar biological role, numerous studies are currently ongoing to overcome their limitations, as well as to enhance their activity. In this review, the functionalization of selected natural phenols is critically examined, mainly highlighting their improved bioactivity after the proper chemical transformations. In particular, functionalization of the most abundant naturally occurring monophenols, diphenols, lipidic phenols, phenolic acids, polyphenols and curcumin derivatives is explored.
Collapse
Affiliation(s)
- Barbara Floris
- Department of Chemical Science and Technologies, University of Rome Tor Vergata, Via della Ricerca Scientifica, snc, 00133 Roma, Italy
| | - Pierluca Galloni
- Department of Chemical Science and Technologies, University of Rome Tor Vergata, Via della Ricerca Scientifica, snc, 00133 Roma, Italy
| | - Valeria Conte
- Department of Chemical Science and Technologies, University of Rome Tor Vergata, Via della Ricerca Scientifica, snc, 00133 Roma, Italy
| | - Federica Sabuzi
- Department of Chemical Science and Technologies, University of Rome Tor Vergata, Via della Ricerca Scientifica, snc, 00133 Roma, Italy
| |
Collapse
|
4
|
Strategies to Broaden the Applications of Olive Biophenols Oleuropein and Hydroxytyrosol in Food Products. Antioxidants (Basel) 2021; 10:antiox10030444. [PMID: 33805715 PMCID: PMC8000085 DOI: 10.3390/antiox10030444] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2021] [Revised: 03/03/2021] [Accepted: 03/08/2021] [Indexed: 12/12/2022] Open
Abstract
Oleuropein (OLE) and hydroxytyrosol (HT) are olive-derived phenols recognised as health-promoting agents with antioxidant, anti-inflammatory, cardioprotective, antifungal, antimicrobial, and antitumor activities, providing a wide range of applications as functional food ingredients. HT is Generally Recognised as Safe (GRAS) by the European Food Safety Authority (EFSA) and the Food and Drug Administration (FDA), whereas OLE is included in EFSA daily consumptions recommendations, albeit there is no official GRAS status for its pure form. Their application in food, however, may be hindered by challenges such as degradation caused by processing conditions and undesired sensorial properties (e.g., the astringency of OLE). Among the strategies to overcome such setbacks, the encapsulation in delivery systems and the covalent and non-covalent complexation are highlighted in this review. Additionally, the synthesis of OLE and HT derivatives are studied to improve their applicability. All in all, more research needs however to be carried out to investigate the impact of these approaches on the sensory properties of the final food product and its percussions at the gastrointestinal level, as well as on bioactivity. At last limitations of these approaches at a scale of the food industry must also be considered.
Collapse
|
5
|
Li X, Kokawa M, Afroz S, Tanaka T, Kitamura Y. Effects of micro wet milling on bioaccessibility of phosphatidic acid and lysophosphatidic acid in komatsuna during in vitro digestion. Food Res Int 2019; 121:926-932. [PMID: 31108827 DOI: 10.1016/j.foodres.2019.01.021] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2018] [Revised: 01/08/2019] [Accepted: 01/09/2019] [Indexed: 10/27/2022]
Abstract
Foods rich in phosphatidic acid (PA) can ameliorate stomach ulcers in mice by hydrolysis of PA to lysophosphatidic acid (LPA). In this study, PA-rich komatsuna was produced using the micro wet milling (MWM) system, which can mill food products into micrometer-scale without causing detrimental factors such as frictional heat. To evaluate the efficiency of the MWM system in increasing PA and forming LPA, the availability of PA in the MWM komatsuna to hydrolyze into LPA under in vitro simulated gastrointestinal (GI) digestion conditions were investigated. The results showed that through effective MWM milling, komatsuna was sufficiently milled into smaller particles, and PA was abundantly produced in the milled komatsuna; the increased PA promoted LPA formation during digestion, resultant a dominant molecular species of 16:0 LPA which could effectively reduce ulcer lesions. These indicated that MWM can elevate the bioaccessibility of komatsuna PA and LPA in the GI tract, which will benefit the dietary treatment of stomach ulcers.
Collapse
Affiliation(s)
- Xinyue Li
- Graduate School of Life and Environmental Sciences, University of Tsukuba, 1-1-1, Tennodai, Tsukuba, Ibaraki 305-8572, Japan
| | - Mito Kokawa
- Faculty of Life and Environmental Sciences, University of Tsukuba, 1-1-1, Tennodai, Tsukuba, Ibaraki 305-8572, Japan
| | - Sheuli Afroz
- Institute of Biomedical Sciences, Tokushima University Graduate School, Tokushima 770-8505, Japan
| | - Tamotsu Tanaka
- Institute of Biomedical Sciences, Tokushima University Graduate School, Tokushima 770-8505, Japan
| | - Yutaka Kitamura
- Faculty of Life and Environmental Sciences, University of Tsukuba, 1-1-1, Tennodai, Tsukuba, Ibaraki 305-8572, Japan.
| |
Collapse
|
6
|
Martínez MA, Ares I, Martínez-Larrañaga MR, Anadón A, Casado V, Vazquez L, Martin D, Reglero G, Torres C. Acute and repeated dose (28 days) oral safety studies of phosphatidyl-hydroxytyrosol. Food Chem Toxicol 2018; 120:462-471. [PMID: 30055313 DOI: 10.1016/j.fct.2018.07.046] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2018] [Revised: 07/19/2018] [Accepted: 07/24/2018] [Indexed: 11/29/2022]
Abstract
Phosphatidyl-hydroxytyrosol, a carrier of hydroxytyrosol under the form of phospholipid with high antioxidant capacity, is being actively studied as a potential ingredient of functional foods and supplements. To support the safety, phosphatidyl-hydroxytyrosol has been examined in an acute and in a 28-day repeated dose oral toxicity studies in rats. Phosphatidyl-hydroxytyrosol administered in a single oral gavage dose of 2000 mg/kg of body weight (bw) resulted in no adverse events or mortality. In addition, phosphatidyl-hydroxytyrosol administered as a daily dose of 2000 mg/kg bw for 28 days by gavage resulted in no adverse events or mortality. No evidence or treatment related toxicity was detected during both studies. Data analysis of body weight gain, food consumption, clinical observations, blood biochemical, haematology, organ weight ratios and histopathological findings did not show significant differences between control and treated groups. It is concluded that phosphatidyl-hydroxytirosol orally administered to rats was safe and that no treatment-related toxicity was detected even at the high doses investigated in both acute (2000 mg/kg bw) and repeated dose (28-day) oral (2000 mg/kg bw) toxicity studies.
Collapse
Affiliation(s)
- María-Aránzazu Martínez
- Department of Pharmacology and Toxicology, Faculty of Veterinary Medicine, Universidad Complutense de Madrid, 28040, Madrid, Spain.
| | - Irma Ares
- Department of Pharmacology and Toxicology, Faculty of Veterinary Medicine, Universidad Complutense de Madrid, 28040, Madrid, Spain
| | - María-Rosa Martínez-Larrañaga
- Department of Pharmacology and Toxicology, Faculty of Veterinary Medicine, Universidad Complutense de Madrid, 28040, Madrid, Spain
| | - Arturo Anadón
- Department of Pharmacology and Toxicology, Faculty of Veterinary Medicine, Universidad Complutense de Madrid, 28040, Madrid, Spain
| | - Victor Casado
- Departamento de Producción y Caracterización de Nuevos Alimentos, Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), 28049, Madrid, Spain; Sección Departamental de Ciencias de la Alimentación, Facultad de Ciencias, Universidad Autónoma de Madrid, 28049 Madrid, Spain
| | - Luis Vazquez
- Departamento de Producción y Caracterización de Nuevos Alimentos, Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), 28049, Madrid, Spain
| | - Diana Martin
- Departamento de Producción y Caracterización de Nuevos Alimentos, Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), 28049, Madrid, Spain; Sección Departamental de Ciencias de la Alimentación, Facultad de Ciencias, Universidad Autónoma de Madrid, 28049 Madrid, Spain
| | - Guillermo Reglero
- Departamento de Producción y Caracterización de Nuevos Alimentos, Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), 28049, Madrid, Spain; Sección Departamental de Ciencias de la Alimentación, Facultad de Ciencias, Universidad Autónoma de Madrid, 28049 Madrid, Spain; Imdea-Food Institute, CEI UAM+CSIC, 28049, Madrid, Spain
| | - Carlos Torres
- Departamento de Producción y Caracterización de Nuevos Alimentos, Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), 28049, Madrid, Spain; Sección Departamental de Ciencias de la Alimentación, Facultad de Ciencias, Universidad Autónoma de Madrid, 28049 Madrid, Spain
| |
Collapse
|
7
|
Yin FW, Hu XP, Zhou DY, Ma XC, Tian XG, Huo XK, Rakariyatham K, Shahidi F, Zhu BW. Evaluation of the stability of tyrosol esters during in vitro gastrointestinal digestion. Food Funct 2018; 9:3610-3616. [DOI: 10.1039/c8fo00788h] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
Lipophenols such as tea polyphenol palmitate derivatives (palmitoyl esters of tea polyphenols) have been classified as non-toxic food additives due to their better protective effects on lipidic food matrices from oxidation, but their digestion and absorption have remained unexplored.
Collapse
Affiliation(s)
- Fa-Wen Yin
- School of Food Science and Technology
- National Engineering Research Center of Seafood
- Dalian Polytechnic University
- Dalian 116034
- PR China
| | - Xiao-Pei Hu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health
- Beijing
- PR China
| | - Da-Yong Zhou
- School of Food Science and Technology
- National Engineering Research Center of Seafood
- Dalian Polytechnic University
- Dalian 116034
- PR China
| | - Xiao-Chi Ma
- School of Pharmacy
- Dalian Medical University
- Dalian 116044
- PR China
| | - Xiang-Ge Tian
- School of Pharmacy
- Dalian Medical University
- Dalian 116044
- PR China
| | - Xiao-Kui Huo
- School of Pharmacy
- Dalian Medical University
- Dalian 116044
- PR China
| | - Kanyasiri Rakariyatham
- School of Food Science and Technology
- National Engineering Research Center of Seafood
- Dalian Polytechnic University
- Dalian 116034
- PR China
| | - Fereidoon Shahidi
- Department of Biochemistry
- Memorial University of Newfoundland
- St. John's
- Canada
| | - Bei-Wei Zhu
- School of Food Science and Technology
- National Engineering Research Center of Seafood
- Dalian Polytechnic University
- Dalian 116034
- PR China
| |
Collapse
|
8
|
Amani H, Ajami M, Nasseri Maleki S, Pazoki-Toroudi H, Daglia M, Tsetegho Sokeng AJ, Di Lorenzo A, Nabavi SF, Devi KP, Nabavi SM. Targeting signal transducers and activators of transcription (STAT) in human cancer by dietary polyphenolic antioxidants. Biochimie 2017; 142:63-79. [DOI: 10.1016/j.biochi.2017.08.007] [Citation(s) in RCA: 40] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2016] [Accepted: 08/08/2017] [Indexed: 12/11/2022]
|
9
|
Arranz-Martínez P, Casado V, Reglero G, Torres CF. Novel glyceryl ethers phospholipids produced by solid to solid transphosphatidylation in the presence of a food grade phospholipase D. EUR J LIPID SCI TECH 2017. [DOI: 10.1002/ejlt.201600427] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Affiliation(s)
- Pablo Arranz-Martínez
- Instituto de Investigación en Ciencias de la Alimentación (CSIC-UAM); Universidad Autónoma de Madrid; Madrid Spain
| | - Víctor Casado
- Instituto de Investigación en Ciencias de la Alimentación (CSIC-UAM); Universidad Autónoma de Madrid; Madrid Spain
- Department of Chemical and Bioprocess Engineering; Pontificia Universidad Católica de Chile; Santiago Chile
| | - Guillermo Reglero
- Instituto de Investigación en Ciencias de la Alimentación (CSIC-UAM); Universidad Autónoma de Madrid; Madrid Spain
- IMDEA-Food Institute, CEI (UAM-CSIC); Madrid Spain
| | - Carlos F. Torres
- Instituto de Investigación en Ciencias de la Alimentación (CSIC-UAM); Universidad Autónoma de Madrid; Madrid Spain
| |
Collapse
|
10
|
Martin D, Navarro Del Hierro J, Villanueva Bermejo D, Fernández-Ruiz R, Fornari T, Reglero G. Bioaccessibility and Antioxidant Activity of Calendula officinalis Supercritical Extract as Affected by in Vitro Codigestion with Olive Oil. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:8828-8837. [PMID: 27796089 DOI: 10.1021/acs.jafc.6b04313] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Supercritical extracts of marigold (ME) were produced and characterized. The bioaccessibility of terpenes, especially that of pentacyclic triterpenes (PT), the particle-size distribution, and antioxidant activity after the in vitro codigestion of ME with olive oil (OO) were determined. ME produced without cosolvent was richer in taraxasterol, lupeol, α-amyrin, and β-amyrin than extracts with cosolvent. All terpenes showed high bioaccessibility without OO (>75%). Significant correlations were found between the molecular properties of compounds (logP and number of rotatable bonds) and their bioaccessibility. Codigestion with OO enhanced the bioaccessibility (around 100% for PT), which could be related to a higher abundance of low-size particles of the digestion medium. The antioxidant activity of the digested ME increased around 50%, regardless of OO. PT-rich extracts from marigold display high bioaccessibility and improved antioxidant activity after in vitro digestion, although complete bioaccessibility of PT can be reached by codigestion with oil, without affecting antioxidant activity.
Collapse
Affiliation(s)
- Diana Martin
- Departamento de Producción y Caracterización de Nuevos Alimentos, Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM) , 28049 Madrid, Spain
- Sección Departamental de Ciencias de la Alimentación, Facultad de Ciencias, Universidad Autónoma de Madrid , 28049 Madrid, Spain
| | - Joaquín Navarro Del Hierro
- Departamento de Producción y Caracterización de Nuevos Alimentos, Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM) , 28049 Madrid, Spain
- Sección Departamental de Ciencias de la Alimentación, Facultad de Ciencias, Universidad Autónoma de Madrid , 28049 Madrid, Spain
| | - David Villanueva Bermejo
- Departamento de Producción y Caracterización de Nuevos Alimentos, Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM) , 28049 Madrid, Spain
- Sección Departamental de Ciencias de la Alimentación, Facultad de Ciencias, Universidad Autónoma de Madrid , 28049 Madrid, Spain
| | - Ramón Fernández-Ruiz
- Servicio Interdepartamental de Investigación, Laboratorio de Fluorescencia de Rayos X por Reflexión Total (TXRF), Universidad Autónoma de Madrid , 28049 Madrid, Spain
| | - Tiziana Fornari
- Departamento de Producción y Caracterización de Nuevos Alimentos, Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM) , 28049 Madrid, Spain
- Sección Departamental de Ciencias de la Alimentación, Facultad de Ciencias, Universidad Autónoma de Madrid , 28049 Madrid, Spain
| | - Guillermo Reglero
- Departamento de Producción y Caracterización de Nuevos Alimentos, Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM) , 28049 Madrid, Spain
- Sección Departamental de Ciencias de la Alimentación, Facultad de Ciencias, Universidad Autónoma de Madrid , 28049 Madrid, Spain
- Imdea-Food Institute, CEI UAM + CSIC , 28049 Madrid, Spain
| |
Collapse
|
11
|
Hydroxytyrosol Protects against Myocardial Ischemia/Reperfusion Injury through a PI3K/Akt-Dependent Mechanism. Mediators Inflamm 2016; 2016:1232103. [PMID: 26966340 PMCID: PMC4757717 DOI: 10.1155/2016/1232103] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2015] [Accepted: 01/12/2016] [Indexed: 11/22/2022] Open
Abstract
Objective. To investigate the effects and mechanisms of hydroxytyrosol (HT) during the pathogenesis of myocardial ischemia reperfusion (I/R) in rat hearts. Methods. The rats were randomized into five groups: sham group, I/R group, HT+I/R group, HT+LY294002+I/R group, and LY+I/R group. Myocardial infarct size, markers of oxidative stress, extent of myocardial apoptosis, echocardiographically assessed cardiac function, and expression of Akt and GSK 3β were measured in each group. Results. Prereperfusion administration of HT was associated with a significantly smaller area of myocardial infarction and remarkably decreased level of myocardial apoptosis and necrosis, as evidenced by a lower apoptotic index, reduced cleaved caspase-3, and the serum activities of lactate dehydrogenase and creatinine kinase MB. Moreover, HT also attenuated the impairment of cardiac systolic function. However, cotreatment with LY294002 and HT completely abolished the above cardioprotective effects of HT. A subsequent mechanistic study revealed that the cardioprotective effects of HT during the process of I/R of the myocardium were dependent on the activation of the Akt/GSK3β pathway. Conclusion. Pretreatment with HT may have antiapoptotic and cardioprotective effects against myocardial I/R injury, and these effects seem to be related to the activation of the Akt/GSK3β pathway in the myocardium.
Collapse
|