Oleanolic Acid-Enriched Olive Oil Alleviates the Interleukin-6 Overproduction Induced by Postprandial Triglyceride-Rich Lipoproteins in THP-1 Macrophages
Metadatos
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Fernández Aparicio, Ángel; Correa Rodríguez, María; Schmidt RioValle, Jacqueline; González Jiménez, EmilioEditorial
MDPI
Materia
Oleanolic acid Olive oil Functional foods Postprandial trial Human triglyceride-rich lipoproteins Metabolic syndrome Obesity Insuline resistance Adolescents THP-1 macrophages
Fecha
2021Referencia bibliográfica
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
Patrocinador
Andalusia 2014–2020 European Regional Development Fund (ERDF) Operative Program, grant number B-AGR-287-UGR18.Resumen
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.