Green olive leaf extract (OLE) provides cytoprotection in renal cells exposed to low doses of cadmium

Ranieri, Marianna; Mise, Annarita Di; Difonzo, Graziana; Centrone, Mariangela; Venneri, Maria; Pellegrino, Tommaso; Russo, Annamaria; Mastrodonato, María; Caponio, Francesco; Valenti, Giovanna; Tamma, Grazia

doi:10.1371/journal.pone.0214159

Cited by 29 publications

(36 citation statements)

References 63 publications

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“…On the other hand, oleuropein protective effects against cadmium were not previously studied in the liver. Nevertheless, it was recently evoked in kidneys, with in vivo [18] and in vitro studies [19].…”

Section: Introductionmentioning

confidence: 99%

Hepatoprotective Effect of Oleuropein-Rich Extract from Olive Leaves against Cadmium-Induced Toxicity in Mice

Jemai

Mahmoudi

Feryéni

et al. 2020

BioMed Research International

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Cadmium (Cd) is a harmful pollutant which mainly affects the liver and kidney. In this work, we investigated the hepatoprotective effects of olive leaf extract based on oleuropein against hepatic cadmium toxicity in mice. Three groups of animals were used: the first one served as the control (C); the second one received intraperitoneal injection of cadmium 2 mg/kg b.w. (CD), administered five times during two weeks; and the third group received the same doses of Cd and simultaneously 16 mg/kg b.w. of oleuropein. Results showed that Cd induced a significant increase in liver injury biomarkers coupled with enhanced lipid peroxidation (MDA) and significant depletion of antioxidants (CAT and SOD). Histological and immunohistochemical analysis confirmed these findings. In fact, we observed a severe central lobular apoptosis and inflammation around central veins. Cotreatment with oleuropein significantly reduced the oxidative damage induced by cadmium. Our findings suggest that oleuropein could be used in the prevention of Cd hepatotoxicity.

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Section: Introductionmentioning

confidence: 99%

Hepatoprotective Effect of Oleuropein-Rich Extract from Olive Leaves against Cadmium-Induced Toxicity in Mice

Jemai

Mahmoudi

Feryéni

et al. 2020

BioMed Research International

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“…Crystal violet assay was performed as previously described [26]. Cells viability was detected by measurement of the optical density at 595 nm (DO595) with a microplate reader (Bio-Rad Laboratories, Inc., Hercules, CA, USA).…”

Section: Cell Culture Treatments Crystal Violet Assay and Ros Detementioning

confidence: 99%

“…ROS were detected as previously shown [26,27] and using the dihydrorhodamine-123 (10 µM). The fluorescence emission signal was recorded using a fluorimeter (RF-5301PC, Shimadzu Corporation, Kyoto, Japan) at excitation and emission wavelengths of 508 and 529 nm, respectively.…”

Section: Cell Culture Treatments Crystal Violet Assay and Ros Detementioning

confidence: 99%

“…Alternatively, livers were fixed quickly in 4% PFA, dehydrated through a graded ethanol series and embedded in paraffin wax. Lipid inclusions analysis was performed as previously described [26,28]. In paraffin sections stained with periodic acid-Schiff (PAS), lipid droplets were characterized by circular shape and chromatic uniformity (white areas, because the lipids have been removed from the droplets by the solvent used for dehydration).…”

Section: Lipid Inclusions Stainingmentioning

confidence: 99%

“…Proteins were separated using 10% or 12% stain-free polyacrylamide gels (Bio-Rad Laboratories, Inc., Hercules, CA, USA) under reducing conditions as previously described [26]. Protein bands were electrophoretically transferred onto Immobilon-P membranes (Merck KGaA, Darmstadt, Germany) for Western blot analysis, blocked in TBS-Tween-20 containing 3% bovine serum albumin (BSA) and incubated with primary antibodies overnight.…”

Section: Gel Electrophoresis and Western Blottingmentioning

confidence: 99%

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In Vitro and In Vivo Nutraceutical Characterization of Two Chickpea Accessions: Differential Effects on Hepatic Lipid Over-Accumulation

et al. 2020

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Dietary habits are crucially important to prevent the development of lifestyle-associated diseases. Diets supplemented with chickpeas have numerous benefits and are known to improve body fat composition. The present study was undertaken to characterize two genetically and phenotypically distinct accessions, MG_13 and PI358934, selected from a global chickpea collection. Rat hepatoma FaO cells treated with a mixture of free fatty acids (FFAs) (O/P) were used as an in vitro model of hepatic steatosis. In parallel, a high-fat diet (HFD) animal model was also established. In vitro and in vivo studies revealed that both chickpea accessions showed a significant antioxidant ability. However, only MG_13 reduced the lipid over-accumulation in steatotic FaO cells and in the liver of HFD fed mice. Moreover, mice fed with HFD + MG_13 displayed a lower level of glycemia and aspartate aminotransferase (AST) than HFD mice. Interestingly, exposure to MG_13 prevented the phosphorylation of the inflammatory nuclear factor kappa beta (NF-kB) which is upregulated during HFD and known to be linked to obesity. To conclude, the comparison of the two distinct chickpea accessions revealed a beneficial effect only for the MG_13. These findings highlight the importance of studies addressing the functional characterization of chickpea biodiversity and nutraceutical properties.

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Functional compounds from olive pomace to obtain high‐added value foods – a review

et al. 2020

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Olive pomace, the solid by‐product from virgin olive oil extraction, constitutes a remarkable source of functional compounds and has been exploited by several authors to formulate high value‐added foods and, consequently, to foster the sustainability of the olive‐oil chain. In this framework, the aim of the present review was to summarize the results on the application of functional compounds from olive pomace in food products. Phenolic‐rich extracts from olive pomace were added to vegetable oils, fish burgers, fermented milk, and in the edible coating of fruit, to take advantage of their antioxidant and antimicrobial effects. Olive pomace was also used directly in the formulation of pasta and baked goods, by exploiting polyunsaturated fatty acids, phenolic compounds, and dietary fiber to obtain high value‐added healthy foods and / or to extend their shelf‐life. With the same scope, olive pomace was also added to animal feeds, providing healthy, improved animal products. Different authors used olive pomace to produce biodegradable materials and / or active packaging able to increase the content of bioactive compounds and the oxidative stability of foods. Overall, the results highlighted, in most cases, the effectiveness of the addition of olive pomace‐derived functional compounds in improving nutritional value, quality, and / or the shelf‐life of foods. However, the direct addition of olive pomace was found to be more challenging, especially due to alterations in the sensory and textural features of food. © 2020 Society of Chemical Industry

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Green olive leaf extract (OLE) provides cytoprotection in renal cells exposed to low doses of cadmium

Cited by 29 publications

References 63 publications

Hepatoprotective Effect of Oleuropein-Rich Extract from Olive Leaves against Cadmium-Induced Toxicity in Mice

Hepatoprotective Effect of Oleuropein-Rich Extract from Olive Leaves against Cadmium-Induced Toxicity in Mice

In Vitro and In Vivo Nutraceutical Characterization of Two Chickpea Accessions: Differential Effects on Hepatic Lipid Over-Accumulation

Functional compounds from olive pomace to obtain high‐added value foods – a review

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