Serreli Gabriele, Incani Alessandra, Atzeri Angela, Angioni Alberto, Campus Marco, Cauli Emanuele, Zurru Roberto, Deiana Monica
Dept. of Biomedical Sciences, Unit of Experimental Pathology, Univ. of Cagliari, Cittadella Universitaria, SS 554, Monserrato (CA), 09042, Italy.
Dept. of Life and Environmental Sciences, Univ. of Cagliari, Via Ospedale 72, 09124, Cagliari, Italy.
J Food Sci. 2017 Feb;82(2):380-385. doi: 10.1111/1750-3841.13613. Epub 2017 Jan 10.
The phenolic fraction of a naturally fermented cultivar of table olives, "Tonda di Cagliari," was investigated for the ability to protect Caco-2 cells against oxidative stress and membrane damage induced by tert-butyl hydroperoxyde (TBH). TBH exposure resulted in an alteration of cellular redox status, with an increase in reactive oxygen species (ROS) and a decrease in reduced glutathione (GSH) level. A loss of the epithelial integrity, as indicated by the decrease of the transepithelial electrical resistance value, was also observed over time, together with an intense lipid peroxidation process. The olives phenolic extract significantly counteracted ROS generation and subsequent alteration of monolayer integrity and membrane oxidative damage. The protective action of the extract is likely due to the scavenging ability of its main components, as hydroxytyrosol, oleuropein, and verbascoside among the secoiridoids and derivatives. Since olives phenolic compounds concentrate in the intestinal lumen, they may be a useful tool in the prevention of intestinal disorders related to oxidative damage.
对天然发酵的食用橄榄品种“卡利亚里圆橄榄”的酚类成分进行了研究，以考察其保护Caco-2细胞免受叔丁基过氧化氢（TBH）诱导的氧化应激和膜损伤的能力。暴露于TBH会导致细胞氧化还原状态改变，活性氧（ROS）增加，还原型谷胱甘肽（GSH）水平降低。随着时间的推移，还观察到跨上皮电阻值降低，表明上皮完整性丧失，同时伴有强烈的脂质过氧化过程。橄榄酚类提取物能显著对抗ROS生成以及随后的单层完整性改变和膜氧化损伤。提取物的保护作用可能归因于其主要成分的清除能力，这些主要成分包括羟基酪醇、橄榄苦苷以及裂环烯醚萜及其衍生物中的毛蕊花糖苷。由于橄榄酚类化合物集中在肠腔中，它们可能是预防与氧化损伤相关的肠道疾病的有用工具。
