Olive polyphenol reduces the collagen-elicited release of phosphorylated HSP27 from human platelets. Issue 3 (3rd March 2020)

• Record Type: Journal Article
• Authors: Mizutani, Daisuke; Onuma, Takashi; Tanabe, Kumiko; Kojima, Akiko; Uematsu, Kodai; Nakashima, Daiki; Doi, Tomoaki; Enomoto, Yukiko; Matsushima-Nishiwaki, Rie; Tokuda, Haruhiko; Ogura, Shinji; Iida, Hiroki; Kozawa, Osamu; Iwama, Toru
• Is Part Of: Bioscience, biotechnology, and biochemistry. Volume 84:Issue 3(2020)
• Page Start: 536
• Page End: 543
• Publication Date: 2020-03-03
• Subjects: Olive polyphenol -- hydroxytyrosol -- oleuropein -- platelet -- HSP27; Biotechnology -- Periodicals; Biochemistry -- Periodicals; 660.6
• DOI: 10.1080/09168451.2019.1697196
• Languages: English
• ISSNs: 0916-8451

Abstract

ABSTRACT: Hydroxytyrosol (HT) and oleuropein (OLE) are natural polyphenols found in extra virgin olive oil. Accumulating evidence indicates that ingestion of olive oil contributes to reduce the risk of cardiovascular diseases and stroke. It has been reported that HT and OLE inhibit human platelet aggregation. We have shown that collagen induces the phosphorylation of heat shock protein 27 (HSP27) in human platelets, resulting in the release of HSP27, an extracellular pro-inflammatory agent. In this study, we investigated the effects of HT and OLE on the collagen-stimulated human platelet activation. The PDGF-AB secretion and the soluble CD40 ligand (sCD40L) release by collagen were reduced by HT or OLE. HT and OLE significantly suppressed the phosphorylation of HSP27 and the release of phosphorylated-HSP27. These findings suggest that olive polyphenol reduces the collagen-stimulated phosphorylation of HSP27 in human platelets and the release. Our results may provide a novel anti- inflammatory effect of olive polyphenol. Graphical abstract: : Olive polyphenol reduces the collagen-stimulated phosphorylation of HSP27 in human platelets and the release.