期刊
ARCHIVES OF BIOCHEMISTRY AND BIOPHYSICS
卷 549, 期 -, 页码 17-25出版社
ELSEVIER SCIENCE INC
DOI: 10.1016/j.abb.2014.03.006
关键词
Olive leaf dry extract; Olea europaea; Phenolic components; Hydroxytyrosol; Lactoperoxidase
资金
- German Federal Ministry of Education and Research [1315883]
- European Regional Development Fund [100116526]
- SAB
We investigated in vitro the ability of a standardised olive leaf dry extract (Ph. Eur.) (OLE) as well as of its single components to circumvent the hydrogen peroxide-induced inhibition of the hypothiocyanite-producing activity of lactoperoxidase (LPO). The rate of hypothiocyanite (-OSCN) formation by LPO was quantified by spectrophotometric detection of the oxidation of 5-thio-2-nitrobenzoic acid (TNB). By using excess hydrogen peroxide, we forced the accumulation of inactive enzymatic intermediates which are unable fo promote the two-electronic oxidation of thiocyanate. Both OLE and certain extract components showed a strong LPO-reactivating effect. Thereby an 0-hydroxyphenolic moiety emerged to be essential for a good reactivity with the inactive LPO redox states. This basic moiety is found in the main OLE components oleuropein, oleacein, hydroxytyrosol, caffeic acid as well as in different other constituents including the OLE flavone luteolin. As LPO is a key player in the humoral immune response, these results propose a new mode of action regarding the well-known bacteriostatic and anti-inflammatory properties of the leaf extract of Olea europaea L. (C) 2014 Elsevier Inc. All rights reserved.
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