Effect of olive oil phenolic compounds on osteoblast differentiation

Abstract

Background: Osteoporosis is a skeletal disorder characterized by compromised bone strength that predisposes individuals to an increased risk of fracture. Previous in vivo and in vitro studies have reported that phenolic compounds present in extra virgin olive oil have a beneficial effect on osteoblasts in terms of increase cell proliferation. The aim of this study was to determine whether phenolic compounds present in olive oil could modify the expression of cell differentiation markers on osteoblasts. Study Design: An in vitro experimental design was peformed using MG-63 osteoblasts cell line. Methods: MG63 cells were exposed to different doses of luteolin, apigenin, or p-coumaric, caffeic, or ferulic acid. Alkaline phosphatase (ALP) was evaluated by spectrophotometry and antigen expression (CD54, CD80, CD86, and HLA-DR) by flow cytometry. Results: At 24 h, treated groups showed an increased ALP and modulated antigen profile, with respect to the non-treated group. Conclusion: These results demonstrate that the phenolic compounds studied induce cell maturation in vitro, increasing ALP synthesis and reducing the expression of antigens involved in immune functions of the osteoblast which would improve bone density.