Oleanolic Acid-Enriched Olive Oil Alleviates the Interleukin-6 Overproduction Induced by Postprandial Triglyceride-Rich Lipoproteins in THP-1 Macrophages
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AuthorFernández-Aparicio, Ángel; Correa Rodríguez, María; Schmidt RioValle, Jacqueline; González Jiménez, Emilio
Oleanolic acidOlive oilFunctional foodsPostprandial trialHuman triglyceride-rich lipoproteinsMetabolic syndromeObesityInsuline resistanceAdolescentsTHP-1 macrophages
Fernández-Aparicio, Á.; Perona, J.S.; Castellano, J.M.; Correa-Rodríguez, M.; SchmidtRioValle, J.; González-Jiménez, E. Oleanolic Acid-Enriched Olive Oil Alleviates the Interleukin-6 Overproduction Induced by Postprandial Triglyceride-Rich Lipoproteins in THP-1 Macrophages. Nutrients 2021, 13, 3471. https:// doi.org/10.3390/nu13103471
SponsorshipAndalusia 2014–2020 European Regional Development Fund (ERDF) Operative Program, grant number B-AGR-287-UGR18.
Oleanolic acid (OA), a triterpene that is highly present in olive leaves, has been proposed as a component of functional foods for the prevention of metabolic syndrome, due to its anti-inflammatory activity. We analyzed the effects of OA on inflammatory parameters and signaling proteins in LPS-stimulated THP-1 macrophages. Thus, THP-1 macrophages were incubated with LPS for 48 h after pretreatment with OA at different concentrations. Pretreatment with OA was significantly effective in attenuating IL-6 and TNF-α overproduction induced by LPS in macrophages, and also improved the levels of AMPK-α. We also evaluated the effects of human triglyceride-rich lipoproteins (TRLs) derived from individuals consuming an OA-enriched functional olive oil. For this purpose, TRLs were isolated from healthy adolescents before, 2 and 5 h postprandially after the intake of a meal containing the functional olive oil or common olive oil, and were incubated with THP-1 macrophages. THP-1 macrophages incubated with TRLs isolated at 2 h after the consumption of the OA-enriched olive oil showed significant lower levels of IL-6 compared to the TRLs derived from olive oil. Our results suggest that OA might have potential to be used as a lipid-based formulation in functional olive oils to prevent inflammatory processes underlying metabolic syndrome in adolescents.