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.

Martina Bartolomei,Ivan Cruz-Chamorro,Nadia Mulinacci,Lorenzo Cecchi,Yula Sambuy,Anna Arnoldi,Simonetta Ferruzza,Carlotta Bollati,Maria Bellumori,Carmen Lammi,Guillermo Santos-Sánchez,Giulia Ranaldi

doi:10.3390/antiox10010118

Martina Bartolomei, Ivan Cruz-Chamorro + Show 10 more

Open Access

https://doi.org/10.3390/antiox10010118

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Abstract

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.

Highlights

To promote the bioactivity of the BUO phytocomplex, the first objective of the present study was a detailed investigation of its potential antioxidant activity in vitro and on hepatic and intestinal cells, due to the physiological interplay existing between these organs
Phenolic extract through the comprehensive characterization of its antioxidant power both in vitro and at the cellular level. This is the first study aimed at evaluating the behavior of a real complex pool of phenolic compounds of an extra virgin olive oil (EVOO), rather than of single molecules, such as OH-Tyr or Ole, on differentiated human intestinal Caco-2 cells
The protective effect against the oxidative stress induced by H2 O2 was demonstrated in two different cellular models, i.e., Caco-2 and HepG2 cells

Summary

Introduction

Oxidative stress, which refers to the shift in the oxidants/antioxidants balance in favor of the formers, contributes to many pathological conditions [1]. Aerobic organisms have integrated antioxidant systems, which include enzymatic and nonenzymatic antioxidants, which are usually effective in blocking the harmful effects of reactive oxygen species (ROS). In pathological conditions, the antioxidant systems can be destroyed and the consequent increase of intracellular ROS levels contributes to the development and progression of many chronic and non-communicable diseases. The use of food-derived antioxidants may represent a strategy to cope with the progression of diseases related to Antioxidants 2021, 10, 118.

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