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

Daniela Impellizzeri, Emanuela Esposito, Emanuela Mazzon, Irene Paterniti, Rosanna Di Paola, Placido Bramanti, Valeria Maria Morittu, Antonio Procopio, Domenico Britti, Salvatore Cuzzocrea

Research output: Contribution to journalArticle

Abstract

Background & aims: 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. Methods: 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. Results: 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 30 min after the challenge with carrageenan, caused a significant reduction of all the parameters of inflammation measured. Conclusions: Thus, we propose that olive oil phenolic constituents may be useful in the treatment of various inflammatory diseases.

Original languageEnglish
Pages (from-to)533-540
Number of pages8
JournalClinical Nutrition
Volume30
Issue number4
DOIs
Publication statusPublished - Aug 2011

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Keywords

  • Carrageenan
  • Cytokines
  • Inflammation
  • Oleuropein
  • Oxidative stress
  • Pleurisy

ASJC Scopus subject areas

  • Critical Care and Intensive Care Medicine
  • Nutrition and Dietetics

Cite this

Impellizzeri, D., Esposito, E., Mazzon, E., Paterniti, I., Di Paola, R., Bramanti, P., Morittu, V. M., Procopio, A., Britti, D., & Cuzzocrea, S. (2011). The effects of oleuropein aglycone, an olive oil compound, in a mouse model of carrageenan-induced pleurisy. Clinical Nutrition, 30(4), 533-540. https://doi.org/10.1016/j.clnu.2011.02.004