Uvaol attenuates pleuritis and eosinophilic inflammation in ovalbumin-induced allergy in mice

Abstract

Uvaol, a triterpene present in olives and virgin olive oil, has been shown to possess anti-inflammatory properties and antioxidant effects. However, until now, no studies have demonstrated its potential effects on allergic inflammation. The aim of this study was to evaluate the anti-inflammatory effects of uvaol in a mouse model of allergy characterized by eosinophil-dominant inflammation in actively sensitized mice. The anti-inflammatory effect of uvaol was analyzed in two murine models of allergic inflammation (pleurisy and asthma). In these models, Swiss mice were sensitized and challenged with ovalbumin (OVA). In the pleurisy model, the pleural eosinophilic inflammation and IL-5 concentrations were examined 24h after the OVA challenge, while in the asthma model were examined the airway inflammation via bronchoalveolar lavage (BAL) fluid cytology and lung histopathology analyses. Our results showed that uvaol decreased the accumulation of eosinophils and the concentration of IL-5 in pleural effluent. Uvaol also demonstrated important anti-inflammatory activity by inhibiting production of IL-5 and influx of leukocytes, mainly of eosinophils, in BAL fluid, but without interfering with levels of reactive oxygen species in leukocytes. Moreover, the eosinophil infiltration, mucus production, number of alveoli that collapsed, and IL-5 levels in the lung were clearly decreased by uvaol treatment. These findings indicate that uvaol can be a good candidate for the treatment of allergic inflammation by inhibiting eosinophil influx and IL-5 production in ovalbumin-induced allergy.

Uvaol Improves the Functioning of Fibroblasts and Endothelial Cells and Accelerates the Healing of Cutaneous Wounds in Mice

“…Thus, active compounds able to reduce the intensity of the inflammatory response might accelerate the healing process by shortening the inflammatory phase. Previous studies reported that uvaol had shown anti-inflammatory activity by suppressing the secretion of inflammatory cytokines [16,47]. Inhibition of proinflammatory mediators may regulate the progress of cutaneous wound healing and thus represent a good therapeutic target [48].…”

“…It possesses a wide spectrum of pharmacological effects, including antioxidant [15] and anti-inflammatory activity [12]. In particular, uvaol interferes with allergic inflammatory responses by affecting the recruitment of leukocytes and production of cytokines at the site of inflammation [16]. It also has a vasodilator effect [17], inducing changes to the expression of surface proteins associated with cell adhesion [18].…”

Stability of Bioactive Compounds in Olive-Pomace Oil at Frying Temperature and Incorporation into Fried Foods

“…Studies focused on the health effects of those compounds most characteristic of OPOs, i.e., triterpenic alcohols and aliphatic fatty alcohols, have shown that the former, i.e., erythrodiol and uvaol, seem to protect from cardiac hypertrophy [ 14 ] and to exert antiatherogenic [ 15 ], anti-inflammatory [ 16 ], anti-hypertensive [ 17 ], and neuroprotective effects [ 18 ], while aliphatic fatty alcohols’ intake improved the lipoprotein profile in humans [ 19 ] and showed anti-inflammatory activity [ 20 ].…”

Performance of Olive-Pomace Oils in Discontinuous and Continuous Frying. Comparative Behavior with Sunflower Oils and High-Oleic Sunflower Oils

“…In addition, the high content in oleic acid and the presence of minor compounds with beneficial biological activity contribute to the health properties of olive-pomace oils [ 4 ]. Specifically, erythrodiol and uvaol have been reported to protect from cardiac hypertrophy [ 5 ] and to exert antiatherogenic [ 6 ], anti-inflammatory [ 7 ], anti-hypertensive [ 8 ] and neuroprotective effects [ 9 ]. As to aliphatic fatty alcohols, also characteristic of OPOs, studies have shown anti-inflammatory activity [ 10 ] and improvement of lipoprotein profile [ 11 ].…”