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01-08-2018 | Original Contribution

Polyphenolic extract attenuates fatty acid-induced steatosis and oxidative stress in hepatic and endothelial cells

Authors: Laura Vergani, Giulia Vecchione, Francesca Baldini, Elena Grasselli, Adriana Voci, Piero Portincasa, Pier Francesco Ferrari, Bahar Aliakbarian, Alessandro A. Casazza, Patrizia Perego

Published in: European Journal of Nutrition | Issue 5/2018

Abstract

Purpose

Phenolic compounds (PC) of virgin olive oil exert several biochemical and pharmacological beneficial effects. Some dietary PC seem to prevent/improve obesity and metabolic-related disorders such as non-alcoholic fatty liver disease (NAFLD). We investigated the possible effects of PC extracted from olive pomace (PEOP) and of the main single molecules present in the extract (tyrosol, apigenin, oleuropein, p-coumaric and caffeic acid) in protecting hepatocytes and endothelial cells against triglyceride accumulation and oxidative stress.

Methods

Rat hepatoma and human endothelial cells were exposed to a mixture of oleate/palmitate to mimic the condition of NAFLD and atherosclerosis, respectively. Then, cells were incubated for 24 h in the absence or in the presence of PC or PEOP. Different parameters were evaluated, such as lipid accumulation and oxidative stress-related markers.

Results

In hepatic cells, expression of peroxisome proliferator-activated receptors (PPARs) and of stearoyl-CoA desaturase 1 (SCD-1) were assessed as index of lipid metabolism. In endothelial cells, expression of intercellular adhesion molecule-1 (ICAM-1), activation of nuclear factor kappa-B (NF-kB), release of nitric oxide (NO), and wound-healing rate were assessed as index of inflammation.

Conclusion

PEOP extract ameliorated hepatic lipid accumulation and lipid-dependent oxidative imbalance thus showing potential applications as therapeutic agent tuning down hepatosteatosis and atherosclerosis.

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Title: Polyphenolic extract attenuates fatty acid-induced steatosis and oxidative stress in hepatic and endothelial cells
Authors: Laura Vergani
Giulia Vecchione
Francesca Baldini
Elena Grasselli
Adriana Voci
Piero Portincasa
Pier Francesco Ferrari
Bahar Aliakbarian
Alessandro A. Casazza
Patrizia Perego
Publication date: 01-08-2018
Publisher: Springer Berlin Heidelberg
Published in: European Journal of Nutrition / Issue 5/2018
Print ISSN: 1436-6207
Electronic ISSN: 1436-6215
DOI: https://doi.org/10.1007/s00394-017-1464-5

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