羟基酪醇、酪醇及其II期代谢物对高糖诱导的内皮细胞炎症的抑制作用

IF 3.8 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Functional Foods Pub Date : 2025-03-26 DOI:10.1016/j.jff.2025.106754

Sonia Zodio , Gabriele Serreli , Anna Boronat , Rafael De la Torre , Maria Paola Melis , Monica Deiana

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引用次数: 0

摘要

本研究旨在评估主要特级初榨橄榄油（EVOO）酚类化合物 HT 和 Tyr 及其 II 期代谢物对高血糖条件下 HUVEC 单层炎症反应的保护作用。通过 FITC-Dextran 细胞渗透性测试和 TJ 蛋白闭塞素、zonulin 和 JAM-A 水平的测定，评估了单独或与 EVOO 酚类化合物（1 μM）一起用高血糖（HG，30 mM）处理的 HUVEC 内皮屏障的变化，以及氧化还原敏感性 MAPK 调节、NLRP3 蛋白水平和细胞因子释放的相关性。获得的数据表明，在参与炎症过程的上游通路（如 p38、ERK1/2 和 NLRP3）被激活后，通过改变 TJ 蛋白，HG 引起的渗透性增加在使用 EVOO 酚及其代谢物进行预处理后得到了逆转，这加强了这些膳食化合物可能在维护内皮屏障完整性方面发挥重要作用的假设。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Hydroxytyrosol, tyrosol and their phase II metabolites as inhibitors of endothelial cell inflammation induced by high glucose levels

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Hydroxytyrosol, tyrosol and their phase II metabolites as inhibitors of endothelial cell inflammation induced by high glucose levels

The aim of this investigation was to evaluate the protective effect of the main extra-virgin olive oil (EVOO) phenolic compounds, HT and Tyr, and their phase II metabolites, against the inflammatory response in HUVEC monolayers under hyperglycemic conditions. The alteration of endothelial barrier in HUVEC, treated with high glucose (HG, 30 mM) alone or together with EVOO phenols (1 μM), was evaluated through FITC-Dextran cell permeability test and the determination of TJ proteins occludin, zonulin and JAM-A level, in relation to redox-sensitive MAPK modulation, NLRP3 protein level and cytokines release. Obtained data showed that HG-induced increase of permeability through the alteration of TJ proteins, following the activation of upstream pathways involved in the inflammatory process such as p38, ERK1/2 and NLRP3, was reverted by pre-treatment with EVOO phenols and their metabolites, strengthening the hypothesis that these dietary compounds may exert a significant role in the maintenance of endothelial barrier integrity.

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来源期刊

Journal of Functional Foods FOOD SCIENCE & TECHNOLOGY-

CiteScore

9.60

自引率

1.80%

发文量

428

审稿时长

76 days

期刊介绍： Journal of Functional Foods continues with the same aims and scope, editorial team, submission system and rigorous peer review. We give authors the possibility to publish their top-quality papers in a well-established leading journal in the food and nutrition fields. The Journal will keep its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies. The Journal of Functional Foods aims to bring together the results of fundamental and applied research into healthy foods and biologically active food ingredients. The Journal is centered in the specific area at the boundaries among food technology, nutrition and health welcoming papers having a good interdisciplinary approach. The Journal will cover the fields of plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements. Nutritional and technological aspects related to the development of functional foods and beverages are of core interest to the journal. Experimental works dealing with food digestion, bioavailability of food bioactives and on the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention are of particular interest as well as those dealing with personalized nutrition and nutritional needs in pathological subjects.