In Vitro Anti-Inflammatory Effects of Phenolic Compounds from Moraiolo Virgin Olive Oil (MVOO) in Brain Cells via Regulating the TLR4/NLRP3 Axis
Abstract
:1. Introduction
2. Results
2.1. Phenolic Compounds from Moraiolo Olive Oil Protect Against LPS-Treated BV-2 Cells
2.2. MVOO-PE Abolished Proinflammatory Cytokine Release and Inhibited the Activation of Inflammatory Mediators Induced by LPS Treatment
2.3. MVOO-PE Attenuated the TLR4 and NLRP3 Signaling Activation in LPS-Stimulated Microglial Cells
2.4. MVOO-PE Prevented Neuronal Damage Induced by LPS Treatment
3. Discussion
4. Materials and Methods
4.1. Chemicals
4.2. Extraction of Virgin Olive Oil Phenolic Extracts (VOO-PE)
4.3. VOO-PE HPLC Analysis
4.4. Cell Cultures
4.5. Experimental Design
4.6. Preparation of Conditioned Media
4.7. Co-Culture of Neurons and Microglia
4.8. MTT Assay
4.9. Real-Time PCR (RT-PCR)
4.10. Western BLOT Analysis
4.11. Measurement of Cytokine Levels
4.12. Statistical Analyses
5. Conclusions
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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Sample Availability: Samples of the compounds are not available from the authors. |
Phenolic Compounds (mg/g) | |
---|---|
3,4-DHPEA-EDA | 359.3 ± 11.3 |
3,4-DHPEA-EA | 189.0 ± 3.3 |
p-HPEA-EDA | 107.5 ± 0.4 |
(+)-1-Acetoxypinoresinol | 35.8 ± 0.1 |
Ligstroside aglycone | 17.7 ± 0.4 |
3,4-DHPEA | 15.2 ± 0.1 |
(+)-Pinoresinol | 8.7 ± 0.1 |
p-HPEA | 4.3 ± 0.001 |
Total polyphenols | 737.5 ± 11.8 |
Accession Number | Gene Symbol | Primer Sequences (F: Forward; R: Reverse) |
NM_007393 | β-act | F. AGA GGG AAA TCG TGC GTG AC R. CAA TAG TGA TGA CCT GGC CGT |
NM_019467 | Iba1 | F. GGATTTGCAGGGAGGAAAAG R. TGGGATCATCGAGGAATTG |
NM_008361 | IL-1β | F. AAGGAGAACCAAGCAACGACAAAA R. TGGGGAACTCTGCAGACTCAAACT |
NM_145827 | NLRP3 | F. AAAATGCCTTGGGAGACTCA R. AAGTAAGGCCGGAATTCACC |
NM_021297 | TLR4 | F. TTCACCTCTGCCTTCACTAC R. CACTACCACAATAACCTTCCG |
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Taticchi, A.; Urbani, S.; Albi, E.; Servili, M.; Codini, M.; Traina, G.; Balloni, S.; Patria, F.F.; Perioli, L.; Beccari, T.; et al. In Vitro Anti-Inflammatory Effects of Phenolic Compounds from Moraiolo Virgin Olive Oil (MVOO) in Brain Cells via Regulating the TLR4/NLRP3 Axis. Molecules 2019, 24, 4523. https://doi.org/10.3390/molecules24244523
Taticchi A, Urbani S, Albi E, Servili M, Codini M, Traina G, Balloni S, Patria FF, Perioli L, Beccari T, et al. In Vitro Anti-Inflammatory Effects of Phenolic Compounds from Moraiolo Virgin Olive Oil (MVOO) in Brain Cells via Regulating the TLR4/NLRP3 Axis. Molecules. 2019; 24(24):4523. https://doi.org/10.3390/molecules24244523
Chicago/Turabian StyleTaticchi, Agnese, Stefania Urbani, Elisabetta Albi, Maurizio Servili, Michela Codini, Giovanna Traina, Stefania Balloni, Federica Filomena Patria, Luana Perioli, Tommaso Beccari, and et al. 2019. "In Vitro Anti-Inflammatory Effects of Phenolic Compounds from Moraiolo Virgin Olive Oil (MVOO) in Brain Cells via Regulating the TLR4/NLRP3 Axis" Molecules 24, no. 24: 4523. https://doi.org/10.3390/molecules24244523