Fac-simile Scheda Linee di Ricerca - Federalimentare

Dati pubblicati inerenti il tema di ricerca:1) Servili M., Esposto S., Fabiani R., Urbani S., Taticchi A., Mariucci F., Selvaggini R.,Montedoro GF. (2009) Phenolic compounds in olive oil: antioxidant, health and sensory activitiesaccording to their chemical structure. Inflammopharmacology, 17, 1-9.Hydrophilic phenols are the most abundant natural antioxidants of virgin olive oil (VOO), in which, however,tocopherols and carotenes are also present. The prevalent classes of hydrophilic phenols found in VOO are phenolicalcohols and acids, flavonoids, lignans and secoiridoids. Among these substances the last two classes includethe most concentrate phenols of VOO. Secoiridoids, like aglycon derivatives of oleuropein, demethyloleuropeinand ligstroside, are present in olive fruit as most abundant VOO phenolic antioxidants. Several importantbiological properties (antioxidant, anti-inflammatory, chemopreventive and anti-cancer) and the characteristicpungent and bitter tasty properties have been attributed to VOO phenols. Relationships between polyphenols activitiesand their chemical structures are discussed in this paper.2) Fabiani, R., De Bartolomeo, A., Rosignoli, P. Servili M . , Selvaggini R . , Montedoro GF., DiSaverio C., Morozzi G. (2006) Virgin olive oil phenols inhibit proliferation of human promyelocyticleukemia cells (HL60) by inducing apoptosis and differentiation, J. Nutr. 136, 614-619.Although epidemiologic evidence and animal studies suggest that olive oil may prevent the onset of cancer, thecomponents responsible for such an effect and their mechanisms of action remain largely unknown. In the presentstudy, we investigated the effect of a virgin olive oil phenol extract (PE) on proliferation, the cell cycle distributionprofile, apoptosis, and differentiation of the human promyelocytic cell line HL60. PE inhibited HL60cell proliferation in a time- and concentration-dependent manner, as demonstrated by the viable cell count and 3-[4,5-dimethyl(thiazol-2-yl)]-3,5-diphenyltetrazolium bromide (MTT) metabolism. Cell growth was completelyblocked at a PE concentration of 13.5 mg/L; apoptosis was also induced as detected by fluorescence microscopyand flow cytometry. Determination of the cell cycle distribution by flow cytometry revealed an accumulation ofcells in the G 0 /G 1 phase. Two compounds isolated from PE, the dialdehydic forms of elenoic acid linked to hydroxytyrosol(3,4-DHPEA-EDA) and to tyrosol (pHPEA-EDA), were shown to possess properties similar tothose of PE; they account for a part of the powerful effects exerted by the complex mixture of compounds presentin PE. The concentrations of the different compounds in PE were determined by HPLC, and the purity of 3,4-DHPEA-EDA and pHPEA-EDA was ascertained by NMR. Treatment with PE induced a differentiation in HL60cells, which subsequently acquired the ability to produce superoxide ions and reduce nitroblue tetrazolium toformazan. These results support the hypothesis that polyphenols play a critical role in the anticancer activity ofolive oil.3) Fabiani, R., Rosignoli, P., De Bartolomeo, A. Fuccelli R., Servili M., Montedoro GF.,Morozzi G. (2008) Oxidative DNA damage is prevented by extracts of olive oil, hydroxytyrosol,and other phenolic compounds in human blood mononuclear cells and HL60 cells. J.Nutr., 138, 1411-1416.Our aim in this study was to provide further support to the hypothesis that phenolic compounds may play an importantrole in the anticarcinogenic properties of olive oil. We measured the effect of olive oil phenols on hydrogenperoxide (H2O2)-induced DNA damage in human peripheral blood mononuclear cells (PBMC) and promyelocyticleukemia cells (HL60) using single-cell gel electrophoresis (comet assay). Hydroxytyrosol [3,4-dyhydroxyphenyl-ethanol (3,4-DHPEA)] and a complex mixture of phenols extracted from both virgin olive oil(OO-PE) and olive mill wastewater (WW-PE) reduced the DNA damage at concentrations as low as 1 µmol/Lwhen coincubated in the medium with H2O2 (40 µmol/L). At 10 µmol/L 3,4-DHPEA, the protection was 93% inHL60 and 89% in PBMC. A similar protective activity was also shown by the dialdehydic form of elenoic acidlinked to hydroxytyrosol (3,4-DHPEA-EDA) on both kinds of cells. Other purified compounds such as isomer ofoleuropein aglycon (3,4-DHPEA-EA), oleuropein, tyrosol, [p-hydroxyphenyl-ethanol (p-HPEA)] the dialdehydicform of elenoic acid linked to tyrosol, caffeic acid, and verbascoside also protected the cells against H2O2-induced DNA damage although with a lower efficacy (range of protection, 25–75%). On the other hand, whentested in a model system in which the oxidative stress was induced by phorbole 12-myristate 13-acetate-activatedmonocytes, p-HPEA was more effective than 3,4-DHPEA in preventing the oxidative DNA damage. Overall,these results suggest that OO-PE and WW-PE may efficiently prevent the initiation step of carcinogenesis inSISTAL - SOCIETA’ ITALIANA DI SCIENZE E TECNOLOGIE ALIMENTARIDipartimento di Scienze e Tecnologie Agroalimentari, Università degli Studi della TusciaVia San Camillo de Lellis, 01100 ViterboTel.: 0761- 35 74 94/7 , Fax: 0761- 35 74 98, e-mail: mmoresi@unitus.it361