橄果汁中的生物可用的化合物对微细胞具有抗神经炎症的潜力
Luana Schmidt1, Bruna Krieger Vargas2, Camila Sant'Anna Monteiro3
1Institute of Basic Health Sciences, Postgraduate Program in Biological Sciences: Biochemistry, Federal University of Rio Grande do Sul (UFRGS), Ramiro Barcelos Street, 2600-Annex, Porto Alegre CEP 90035-003, RS, Brazil.
Foods (Basel, Switzerland)
|November 25, 2023
概括
橄果汁中的生物可用的化合物在微质细胞中表现出抗氧化和抗神经炎症作用,减少活性氧和物种. 这些效应在体外观察到,不论颗粒大小,表明潜在的治疗应用.
科学领域:
- 神经科学是一个神经科学.
- 食品科学 食品科学 食品科学
- 生物化学 生物化学
背景情况:
- 神经炎症,以反应性氧和物种 (ROS和RNS) 的氧化应激为特征,是中枢神经系统疾病的核心.
- 橄油,橄油提取的副产品,富含具有已知的抗氧化和抗炎性质的化合物 (PC).
研究的目的:
- 调查橄果汁中生物可用的化合物的抗氧化和抗神经炎症潜力.
- 为了比较从分成 (OPF) 和微化 (OPM) 橄果汁中提取的化合物的效果.
主要方法:
- 通过体外胃肠道消化,从OPF (<2毫米) 和OPM (<20微米) 中获得可生物利用的PC.
- 使用无细胞模型和过氧基测试来评估抗氧化能力.
- 抗神经炎症效应被评估在脂聚糖 (LPS) 激活的BV-2微质细胞中,测量ROS和氧化 (NO) 产量.
主要成果:
- 微化橄果汁 (OPM) 的总生物可用PC度和抗氧化活性高于分成橄果汁 (OPF).
- 来自OPF和OPM的生物可用PCs在较低度下,在活性微质中减少了ROS生成.
- 来自这两种来源的生物可用PC的较高度有效地降低了活性微质中的氧化 (NO) 水平.
结论:
- 橄果汁中的生物可用的化合物在体外具有抗神经炎症的特性,可以减轻微质细胞中ROS和NO的产生.
- 橄果汁PCs的抗神经炎症功效与颗粒大小无关.
- 需要进一步的研究来优化PC的生物可用性,并评估营养应用的潜在毒性.
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