Sirangelo Ivana, Borriello Margherita, Liccardo Maria, Scafuro Marika, Russo Paola, Iannuzzi Clara
Department of Precision Medicine, Università degli Studi della Campania "Luigi Vanvitelli", Via L. De Crecchio 7, 80138 Naples, Italy.
Institute of Food Sciences, National Research Council, ISA-CNR, Via Roma 64, 83100 Avellino, Italy.
Antioxidants (Basel). 2021 Jul 15;10(7):1127. doi: 10.3390/antiox10071127.
Hydroxytyrosol (HT), the major phenolic compound in olive oil, is attracting increasing interest for its beneficial properties including a notable antioxidant and anti-inflammatory power. In this study, using a combination of biophysical and cell biology techniques, we have tested the role of HT in the formation of advanced glycation end-products (AGEs). AGEs have a key role in clinical sciences as they have been associated to diabetes, neurodegenerative and cardiovascular diseases. In addition, as the incidence of Alzheimer's disease (AD) is strongly increased in diabetic patients, AGE formation is supposed to be involved in the development of the pathological hallmarks of AD. Our data show that HT selectively inhibits protein glycation reaction in human insulin, and it is able to counteract the AGE-induced cytotoxicity in human neurotypical cells by acting on SIRT1 level and oxidative stress, as well as on inflammatory response. This study identifies new beneficial properties for HT and suggests it might be a promising molecule in protecting against the AGE-induced toxicity, a key mechanism underlying the development and progression of neurodegenerative disorders.
羟基酪醇（HT）是橄榄油中的主要酚类化合物，因其具有显著的抗氧化和抗炎能力等有益特性而受到越来越多的关注。在本研究中，我们结合生物物理和细胞生物学技术，测试了HT在晚期糖基化终产物（AGEs）形成中的作用。AGEs在临床科学中具有关键作用，因为它们与糖尿病、神经退行性疾病和心血管疾病有关。此外，由于糖尿病患者中阿尔茨海默病（AD）的发病率大幅上升，AGE的形成被认为与AD病理特征的发展有关。我们的数据表明，HT能选择性抑制人胰岛素中的蛋白质糖基化反应，并且通过作用于SIRT1水平、氧化应激以及炎症反应，能够抵消AGE诱导的人神经典型细胞的细胞毒性。本研究确定了HT的新有益特性，并表明它可能是一种有前景的分子，可预防AGE诱导的毒性，而这是神经退行性疾病发展和进展的关键机制。
