4.7 Article

Extra Virgin Olive Oil Phenolic Extract on Human Hepatic HepG2 and Intestinal Caco-2 Cells: Assessment of the Antioxidant Activity and Intestinal Trans-Epithelial Transport

Journal

ANTIOXIDANTS
Volume 10, Issue 1, Pages -

Publisher

MDPI
DOI: 10.3390/antiox10010118

Keywords

phenolic phytocomplex; ROS; lipid peroxidation; secoiridoids; hydroxytyrosol; oleuropein aglycone; trans-epithelial transport

Funding

  1. AGER
  2. AGER Foundation-Olive Tree and Oil: Competitive-Claims of olive oil [2016-0174]

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This study provides a comprehensive characterization of the antioxidant properties of phenolic extract (BUO) obtained from extra virgin olive oil, cultivated in Tuscany, Italy. The findings show that BUO extract can reduce harmful substances produced in cells after oxidative stress and demonstrate selective trans-epithelial transport of some phenolic components in differentiated Caco-2 cells, a mature enterocyte model.
In the framework of research aimed at promoting the nutraceutical properties of the phenolic extract (BUO) obtained from an extra virgin olive oil of the Frantoio cultivar cultivated in Tuscany (Italy), with a high total phenols content, this study provides a comprehensive characterization of its antioxidant properties, both in vitro by Trolox equivalent antioxidant capacity, oxygen radical absorbance capacity, ferric reducing antioxidant power, and 2,2-diphenyl-1-picrylhydrazyl assays, and at the cellular level in human hepatic HepG2 and human intestinal Caco-2 cells. Notably, in both cell systems, after H2O2 induced oxidative stress, the BUO extract reduced reactive oxygen species, lipid peroxidation, and NO overproduction via modulation of inducible nitric oxide synthase protein levels. In parallel, the intestinal transport of the different phenolic components of the BUO phytocomplex was assayed on differentiated Caco-2 cells, a well-established model of mature enterocytes. The novelty of our study lies in having investigated the antioxidant effects of a complex pool of phenolic compounds in an extra virgin olive oil (EVOO) extract, using either in vitro assays or liver and intestinal cell models, rather than the effects of single phenols, such as hydroxytyrosol or oleuropein. Finally, the selective trans-epithelial transport of some oleuropein derivatives was observed for the first time in differentiated Caco-2 cells.

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