Long-chain fatty alcohols from pomace olive oil modulate the release of proinflammatory mediators

Abstract

Pomace olive oil is a by-product of olive oil extraction that is traditionally produced and consumed in Spain. The nonglyceride matter of this oil is a good source of interesting minor compounds, like long-chain fatty alcohols, which are present free or as part of waxes. In the present study, long-chain fatty alcohols were isolated from the nonglyceride fraction of pomace olive oil, and the composition was identified and quantified. The major components of long-chain fatty alcohols were tetracosanol, hexacosanol and octacosanol. We investigated the ability of long-chain fatty alcohols from pomace olive oil to inhibit the release of different proinflammatory mediators in vitro by cells involved in inflammatory processes. Long-chain fatty alcohols significantly and dose-dependently decreased nitric oxide production by RAW 264.7 murine macrophages stimulated with lipopolysaccharide. Western blot analysis showed that nitric oxide reduction was a consequence of the inhibition of inducible nitric oxide synthetase expression. Long-chain fatty alcohols also reduced tumor necrosis factor-alpha and prostaglandin E(2) production, although the potency of inhibition for the latter was lower. On the other hand, long-chain fatty alcohols significantly reduced thromboxane A(2) production in rat peritoneal neutrophils stimulated with the calcium ionophore A-23187. The reduction of eicosanoid release was related to the inhibition of phospholipase A(2) enzyme activity by long-chain fatty alcohols, reaching an inhibitory concentration 50% value of 6.2 microg/ml. These results showed that long-chain fatty alcohols may have a protective effect on some mediators involved in the inflammatory damage development, suggesting its potential value as a putative functional component of pomace olive oil.

The effects of cultivar and harvest year on the fatty alcohol composition of olive oils from Southwest Calabria (Italy)

“…and Gordal cv. in the region of the Guadalquivir valley, Encinarejo (Córdoba -Spain), (Orozco-Solano et al, 2010) and in pomace olive oil (Fernández-Arche et al, 2009).…”

Policosanol in Tomato (<i>Solanum lycopersicum</i> L.) Seed Oil: the Effect of Cultivar

“…LCFALs were proved to have beneficial effects on human health, such as cholesterol lowering in patients with type II hypercholesterolemia 3 and to contrast the inflammatory damage in different pathologies, including atherosclerosis 4 .…”

“…The LCFA fraction, isolated from pomace olive oil, can reduce the release of different inflammatory mediators eicosanoids, cytokines and nitric oxide by interfering in different stages of their metabolic pathways, such as inducible nitric oxide synthetase expression or PLA2 activity 4 .…”

Evolution of Fatty Alcohols in Olive Oils produced in Calabria (Southern Italy) during Fruit Ripening

“…The long chain fatty alcohol fraction, isolated from pomace olive oil, can reduce the release of different inflammatory mediators eicosanoids, cytokines and nitric oxide by interfering in different stages of their metabolic pathways, like inducible nitric oxide synthetase expression or phosholipase activity. This suggests that the long chain fatty alcohol fraction may confer a protective role to pomace olive oil against inflammatory damage in different pathologies, including atherosclerosis 23 .…”