Polyphenolic extract from extra virgin olive oil inhibits the inflammatory response in IL-1β-activated synovial fibroblasts. Issue 1 (26th October 2018)

• Record Type: Journal Article
• Authors: Rosillo, María Ángeles; Alarcón-de-la-Lastra, Catalina; Castejón, María Luisa; Montoya, Tatiana; Cejudo-Guillén, Marta; Sánchez-Hidalgo, Marina
• Is Part Of: British journal of nutrition. Volume 121:Issue 1(2019)
• Page Start: 55
• Page End: 62
• Publication Date: 2018-10-26
• Subjects: Extra virgin olive oil, -- Olive oil, -- Polyphenols, -- Rheumatoid arthritis, -- Synovial fibroblasts; Nutrition -- Periodicals; 572.4
• DOI: 10.1017/S0007114518002829
• Languages: English
• ISSNs: 0007-1145

Abstract

Abstract: The polyphenolic extract (PE) from extra virgin olive oil (EVOO) has been shown to possess important anti-inflammatory and joint protective properties in murine models of rheumatoid arthritis (RA). This study was designed to evaluate the effects of PE on IL-1 β -activated human synovial fibroblasts SW982 cell line. PE from EVOO treatment inhibited IL-1 β -induced matrix metalloproteases ( P <0·001), TNF- α and IL-6 production ( P <0·001). Similarly, IL-1 β -induced cyclo-oxygenase-2 and microsomal PGE synthase-1 up-regulations were down-regulated by PE ( P <0·001). Moreover, IL-1 β -induced mitogen-activated protein kinase (MAPK) phosphorylation and NF- κ B activation were ameliorated by PE ( P <0·001). These results suggest that PE from EVOO reduces the production of proinflammatory mediators in human synovial fibroblasts; particularly, these protective effects could be related to the inhibition of MAPK and NF- κ B signalling pathways. Taken together, PE from EVOO probably could provide an attractive complement in management of diseases associated with over-activation of synovial fibroblasts, such as RA.