The effects of oleuropein aglycone, an olive oil compound, in a mouse model of carrageenan-induced pleurisy

Abstract

Several olive oil phenolic compounds, such us oleuropein have attracted considerable attention because of their antioxidant activity, anti-atherosclerotic and anti-inflammatory properties. The aim of this study was to investigate the effects of oleuropein aglycone, a hydrolysis product of oleuropein, in a mouse model of carrageenan-induced pleurisy. Mice were anaesthetized and subjected to a skin incision at the level of the left sixth intercostals space. The underlying muscle was dissected and saline or saline containing 2% λ-carrageenan was injected into the pleural cavity. Injection of carrageenan elicited an acute inflammatory response characterized by: infiltration of neutrophils in lung tissues (P<0.01 versus sham. P<0.01 versus carrageenan) and subsequent lipid peroxidation (P<0.01 versus sham. P<0.01 versus carrageenan), increased production of tumor necrosis factor-α and interleukin-1β (P<0.01 versus sham. P<0.01 versus carrageenan), increased expression of adhesion molecules, increased synthesis of nitric oxide (P<0.01 versus sham. P<0.01 versus carrageenan), nitrotyrosine and poly-ADP-ribose (P<0.01 versus sham. P<0.01 versus carrageenan). Administration of oleuropein aglycone 30min after the challenge with carrageenan, caused a significant reduction of all the parameters of inflammation measured. Thus, we propose that olive oil phenolic constituents may be useful in the treatment of various inflammatory diseases.