Articles de revues : « Oleuropein aglycone »

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Guiso, Marcella, et Carolina Marra. « Highlights in Oleuropein Aglycone structure ». Natural Product Research 19, n^o 2 (février 2005) : 105–9. http://dx.doi.org/10.1080/14786410410001696147.

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Valenčič, Vasilij, Bojan Butinar, Maja Podgornik et Milena Bučar-Miklavčič. « The Effect of Olive Fruit Fly Bactrocera oleae (Rossi) Infestation on Certain Chemical Parameters of Produced Olive Oils ». Molecules 26, n^o 1 (28 décembre 2020) : 95. http://dx.doi.org/10.3390/molecules26010095.

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Olives affected by active and damaging infestation (olive fruit fly Bactrocera oleae (Rossi)) were assayed for their chemical composition. Biophenols were determined by HPLC, sterols, triterpenic dialcohols, and fatty acids by gas chromatography analysis. The acquired data were statistically analyzed. Oils produced from “Istrska belica” fruit affected by active infestation compared to the oils made from fruit affected by damaging infestation showed higher amounts of total oleuropein biofenols (377.3 versus (vs.) 106.6 mg/kg), total biophenols (755 vs. 377 mg/kg), lignans (85.3 vs. 32.9 mg/kg), the dialdehydic form of decarboxymethyl oleuropein aglycone (DMO-Agl-dA) (148.3 vs. 49.0 mg/kg), its oxidized form (DMO-Agl-dA)ox (35.2 vs. 8.5 mg/kg), the dialdehydic form of oleuropein aglycone (O-Agl-dA) (61.1 vs. 8.0 mg/kg), the dialdehydic form of ligstroside aglycone (L-Agl-dA) (63.5 vs. 28.0 mg/kg), the aldehydic form of oleuropein aglycone (O-Agl-A) (40.6 vs. 8.4 mg/kg), and lower amounts of tyrosol (Tyr) (6.0 vs. 13. 9 mg/kg) and the aldehydic form of ligstroside aglycone (L-Agl-A) (13.8 vs. 40.3 mg/kg). Higher values of stigmasterol (2.99%) and lower values of campesterol (2.25%) were determined in oils affected by damaging infestation; an increase in triterpenic dialcohols was also observed (3.04% for damaging and 1.62% for active infestation). Oils affected by damaging infestation, compared to active infestation, showed lower amounts of oleic acid (73.89 vs. 75.15%) and higher amounts of myristic (0.013 vs. 0.011%), linoleic (7.27 vs. 6.48%), and linolenic (0.74 vs. 0.61%) acids.

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Brogi, Simone, Hajar Sirous, Vincenzo Calderone et Giulia Chemi. « Amyloid β fibril disruption by oleuropein aglycone : long-time molecular dynamics simulation to gain insight into the mechanism of action of this polyphenol from extra virgin olive oil ». Food & ; Function 11, n^o 9 (2020) : 8122–32. http://dx.doi.org/10.1039/d0fo01511c.

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Bouymajane, Aziz, Yassine Oulad El Majdoub, Francesco Cacciola, Marina Russo, Fabio Salafia, Alessandra Trozzi, Fouzia Rhazi Filali, Paola Dugo et Luigi Mondello. « Characterization of Phenolic Compounds, Vitamin E and Fatty Acids from Monovarietal Virgin Olive Oils of “Picholine marocaine” Cultivar ». Molecules 25, n^o 22 (19 novembre 2020) : 5428. http://dx.doi.org/10.3390/molecules25225428.

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Olive oil is an important product in the Mediterranean diet, due to its health benefits and sensorial characteristics. Picholine marocaine is the most cultivated variety in Morocco. The present research aims to evaluate the phenolic compounds, vitamin E and fatty acids of commercial Picholine marocaine virgin olive oils (VOOs) from five different North Moroccan provinces (Chefchaouen, Taounate, Errachidia, Beni Mellal and Taza), using HPLC-photodiode array (PDA)/electrospray ionization (ESI)-MS, normal phase (NP)-HPLC/ fluorescence detector (FLD) and GC-flame ionization detector (FID)/MS, respectively. The obtained results showed an average content of 130.0 mg kg−1 of secoiridoids (oleuropein aglycone, 10-hydroxy-oleuropein aglycone and ligstroside aglycone, oleocanthal and oleacein), 108.1 mg kg−1 of phenolic alcohols (tyrosol and hydroxytyrosol), 34.7 mg kg−1 of phenolic acids (caffeic acid, ferulic acid and elenolic acid), and 8.24 mg kg−1 of flavonoids (luteolin, luteolin glucoside, apigenin). With regard to vitamin E, α-tocopherol was the most abundant vitamin E (57.9 mg kg−1), followed by α-tocotrienol (2.5 mg kg−1), γ-tocopherol (4.5 mg kg−1) and β-tocopherol (1.9 mg kg−1), while δ-tocopherol was not detected. Moreover, 14 fatty acids were found and, among them, oleic acid (76.1%), linoleic acid (8.1%) palmitic acid (8.7%) and stearic acid (2.5%) were the major fatty acids detected. Finally, heat map and principal component analysis allowed us to classify the studied provinces in terms of VOO chemical composition: Chefchaouen (tyrosol and hydroxytyrosol), Taounate (oleuropein aglycone), Errachidia (ferulic acid, w-3 and w-6), Beni Mellal (oleocanthal) and Taza (luteolin and oleic acid).

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Kadowaki, Emiko, Yasuhiro Yoshida, Naomichi Baba et Shuhei Nakajima. « Feeding Stimulative Activity of Steroidal and Secoiridoid Glucosides and Their Hydrolysed Derivatives toward the Olive Weevil (Dyscerus perforatus) ». Zeitschrift für Naturforschung C 58, n^o 5-6 (1 juin 2003) : 441–45. http://dx.doi.org/10.1515/znc-2003-5-625.

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Abstract β-Sitosteryl-D-glucoside and oleuropein isolated from the olive tree (Olea europaea) and their hydrolysed derivatives were tested by a feeding stimulative activity bioassay using the olive weevil (Dyscerus perforatus). Although the steroidal glucoside showed potent feeding stimulative activity, the activity of the aglycone (β-sitosterol) was significantly lower than that of the glucoside. On the other hand, the difference in the activity between oleuropein, a secoiridoid glucoside, and the hydrolysed derivatives was not significant.

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Nardi, Monica, Sara Baldelli, Maria Rosa Ciriolo, Paola Costanzo, Antonio Procopio et Carmela Colica. « Oleuropein Aglycone Peracetylated (3,4-DHPEA-EA(P)) Attenuates H2O2-Mediated Cytotoxicity in C2C12 Myocytes via Inactivation of p-JNK/p-c-Jun Signaling Pathway ». Molecules 25, n^o 22 (23 novembre 2020) : 5472. http://dx.doi.org/10.3390/molecules25225472.

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Oleuropein, a glycosylated secoiridoid present in olive leaves, is known to be an important antioxidant phenolic compound. We studied the antioxidant effect of low doses of oleuropein aglycone (3,4-DHPEA-EA) and oleuropein aglycone peracetylated (3,4-DHPEA-EA(P)) in murine C2C12 myocytes treated with hydrogen peroxide (H2O2). Both compounds were used at a concentration of 10 μM and were able to inhibit cell death induced by the H2O2 treatment, with 3,4-DHPEA-EA(P) being more. Under our experimental conditions, H2O2 efficiently induced the phosphorylated-active form of JNK and of its downstream target c-Jun. We demonstrated, by Western blot analysis, that 3,4-DHPEA-EA(P) was efficient in inhibiting the phospho-active form of JNK. This data suggests that the growth arrest and cell death of C2C12 proceeds via the JNK/c-Jun pathway. Moreover, we demonstrated that 3,4-DHPEA-EA(P) affects the myogenesis of C2C12 cells; because MyoD mRNA levels and the differentiation process are restored with 3,4-DHPEA-EA(P) after treatment. Overall, the results indicate that 3,4-DHPEA-EA(P) prevents ROS-mediated degenerative process by functioning as an efficient antioxidant.

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Nardi, M., S. Bonacci, L. Cariati, P. Costanzo, M. Oliverio, G. Sindona et A. Procopio. « Synthesis and antioxidant evaluation of lipophilic oleuropein aglycone derivatives ». Food & ; Function 8, n^o 12 (2017) : 4684–92. http://dx.doi.org/10.1039/c7fo01105a.

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A set of oleuropein aglycone derivatives were synthesized by transacetalization under mild and environmental friendly conditions. The antioxidant activities of the obtained compounds exhibited a dependence on their level of lipophilicity thus demonstrating their potential application as a preservative in fatty foods.

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Martorell, Miquel, Katherine Forman, Natalia Castro, Xavier Capó, Silvia Tejada et Antoni Sureda. « Potential Therapeutic Effects of Oleuropein Aglycone in Alzheimer's Disease ». Current Pharmaceutical Biotechnology 17, n^o 11 (2 septembre 2016) : 994–1001. http://dx.doi.org/10.2174/1389201017666160725120656.

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Luccarini, Ilaria, Teresa Ed Dami, Cristina Grossi, Stefania Rigacci, Massimo Stefani et Fiorella Casamenti. « Oleuropein aglycone counteracts Aβ42 toxicity in the rat brain ». Neuroscience Letters 558 (janvier 2014) : 67–72. http://dx.doi.org/10.1016/j.neulet.2013.10.062.

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Piacentini, E., R. Mazzei, F. Bazzarelli, G. Ranieri, T. Poerio et L. Giorno. « Oleuropein Aglycone Production and Formulation by Integrated Membrane Process ». Industrial & ; Engineering Chemistry Research 58, n^o 36 (7 août 2019) : 16813–22. http://dx.doi.org/10.1021/acs.iecr.9b03210.

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Cordero, Joaquín G., Ramón García-Escudero, Jesús Avila, Ricardo Gargini et Vega García-Escudero. « Benefit of Oleuropein Aglycone for Alzheimer’s Disease by Promoting Autophagy ». Oxidative Medicine and Cellular Longevity 2018 (2018) : 1–12. http://dx.doi.org/10.1155/2018/5010741.

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Alzheimer’s disease is a proteinopathy characterized by accumulation of hyperphosphorylated Tau and β-amyloid. Autophagy is a physiological process by which aggregated proteins and damaged organelles are eliminated through lysosomal digestion. Autophagy deficiency has been demonstrated in Alzheimer’s patients impairing effective elimination of aggregates and damaged mitochondria, leading to their accumulation, increasing their toxicity and oxidative stress. In the present study, we demonstrated by microarray analysis the downregulation of fundamental autophagy and mitophagy pathways in Alzheimer’s patients. The benefits of the Mediterranean diet on Alzheimer’s disease and cognitive impairment are well known, attributing this effect to several polyphenols, such as oleuropein aglycone (OLE), present in extra virgin olive oil. OLE is able to induce autophagy, achieving a decrease of aggregated proteins and a reduction of cognitive impairment in vivo. This effect is caused by the modulation of several pathways including the AMPK/mTOR axis and the activation of autophagy gene expression mediated by sirtuins and histone acetylation or EB transcription factor. We propose that supplementation of diet with extra virgin olive oil might have potential benefits for Alzheimer’s patients by the induction of autophagy by OLE.

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Galiano, Vicente, et José Villalaín. « Oleuropein aglycone in lipid bilayer membranes. A molecular dynamics study ». Biochimica et Biophysica Acta (BBA) - Biomembranes 1848, n^o 11 (novembre 2015) : 2849–58. http://dx.doi.org/10.1016/j.bbamem.2015.08.007.

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Leri, Manuela, Reiner Oropesa-Nuñez, Claudio Canale, Sara Raimondi, Sofia Giorgetti, Elena Bruzzone, Vittorio Bellotti, Massimo Stefani et Monica Bucciantini. « Oleuropein aglycone : A polyphenol with different targets against amyloid toxicity ». Biochimica et Biophysica Acta (BBA) - General Subjects 1862, n^o 6 (juin 2018) : 1432–42. http://dx.doi.org/10.1016/j.bbagen.2018.03.023.

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Bemporad, Francesco, Manuela Leri, Matteo Ramazzotti, Massimo Stefani et Monica Bucciantini. « The Transthyretin/Oleuropein Aglycone Complex : A New Tool against TTR Amyloidosis ». Pharmaceuticals 15, n^o 3 (23 février 2022) : 277. http://dx.doi.org/10.3390/ph15030277.

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The release of monomers from the homotetrameric protein transthyretin (TTR) is the first event of a cascade, eventually leading to sporadic or familial TTR amyloidoses. Thus, ligands able to stabilize TTR and inhibit monomer release are subject of intense scrutiny as potential treatments against these pathologies. Here, we investigated the interaction between TTR and a non-glycated derivative of the main olive polyphenol, oleuropein (OleA), known to interfere with TTR aggregation. We coupled fluorescence studies with molecular docking to investigate the OleA/TTR interaction using wild-type TTR, a monomeric variant, and the L55P cardiotoxic mutant. We characterized a fluorescence band emitted by OleA upon formation of the OleA/TTR complex. Exploiting this signal, we found that a poorly specific non-stoichiometric interaction occurs on the surface of the protein and a more specific stabilizing interaction takes place in the ligand binding pocket of TTR, exhibiting a KD of 3.23 ± 0.32 µM, with two distinct binding sites. OleA interacts with TTR in different modes, stabilizing it and preventing its dissociation into monomers, with subsequent misfolding. This result paves the way to the possible use of OleA to prevent degenerative diseases associated with TTR misfolding.

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Grossi, Cristina, Stefania Rigacci, Stefano Ambrosini, Teresa Ed Dami, Ilaria Luccarini, Chiara Traini, Paola Failli, Andrea Berti, Fiorella Casamenti et Massimo Stefani. « The Polyphenol Oleuropein Aglycone Protects TgCRND8 Mice against Aß Plaque Pathology ». PLoS ONE 8, n^o 8 (8 août 2013) : e71702. http://dx.doi.org/10.1371/journal.pone.0071702.

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Leri, Manuela, Antonino Natalello, Elena Bruzzone, Massimo Stefani et Monica Bucciantini. « Oleuropein aglycone and hydroxytyrosol interfere differently with toxic Aβ1-42 aggregation ». Food and Chemical Toxicology 129 (juillet 2019) : 1–12. http://dx.doi.org/10.1016/j.fct.2019.04.015.

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Leri, Manuela, Daniele Nosi, Antonino Natalello, Riccardo Porcari, Matteo Ramazzotti, Fabrizio Chiti, Vittorio Bellotti, Silvia Maria Doglia, Massimo Stefani et Monica Bucciantini. « The polyphenol Oleuropein aglycone hinders the growth of toxic transthyretin amyloid assemblies ». Journal of Nutritional Biochemistry 30 (avril 2016) : 153–66. http://dx.doi.org/10.1016/j.jnutbio.2015.12.009.

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Sivakumar, Ganapathy, Nicola Uccella et Luigi Gentile. « Probing Downstream Olive Biophenol Secoiridoids ». International Journal of Molecular Sciences 19, n^o 10 (23 septembre 2018) : 2892. http://dx.doi.org/10.3390/ijms19102892.

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Numerous bioactive biophenol secoiridoids (BPsecos) are found in the fruit, leaves, and oil of olives. These BPsecos play important roles in both the taste of food and human health. The main BPseco bioactive from green olive fruits, leaves, and table olives is oleuropein, while olive oil is rich in oleuropein downstream pathway molecules. The aim of this study was to probe olive BPseco downstream molecular pathways that are alike in biological and olive processing systems at different pHs and reaction times. The downstream molecular pathway were analyzed by high performance liquid chromatography coupled with electrospray ionization mass spectrometry (HPLC-ESI/MS) and typed neglected of different overlap (TNDO) computational methods. Our study showed oleuropein highest occupied molecular orbital (HOMO) and HOMO-1 triggered the free radical processes, while HOMO-2 and lowest unoccupied molecular orbital (LUMO) were polar reactions of glucoside and ester groups. Olive BPsecos were found to be stable under acid and base catalylic experiments. Oleuropein aglycone opened to diales and rearranged to hydroxytyrosil-elenolate under strong reaction conditions. The results suggest that competition among olive BPseco HOMOs could induce glucoside hydrolysis during olive milling due to native olive β-glucosidases. The underlined olive BPsecos downstream molecular mechanism herein could provide new insights into the olive milling process to improve BPseco bioactives in olive oil and table olives, which would enhance both the functional food and the nutraceuticals that are produced from olives.

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Rigacci, Stefania, Caterina Miceli, Chiara Nediani, Andrea Berti, Roberta Cascella, Daniela Pantano, Pamela Nardiello, Ilaria Luccarini, Fiorella Casamenti et Massimo Stefani. « Oleuropein aglycone induces autophagy via the AMPK/mTOR signalling pathway : a mechanistic insight ». Oncotarget 6, n^o 34 (14 octobre 2015) : 35344–57. http://dx.doi.org/10.18632/oncotarget.6119.

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Catinella, Giorgia, Silvia Donzella, Gigliola Borgonovo, Sabrina Dallavalle, Martina Letizia Contente et Andrea Pinto. « Efficient 2-Step Enzymatic Cascade for the Bioconversion of Oleuropein into Hydroxytyrosol ». Antioxidants 11, n^o 2 (28 janvier 2022) : 260. http://dx.doi.org/10.3390/antiox11020260.

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Among the plant bioactive components, oleuropein (OLE) is the most abundant phenolic compound in all parts of olive trees (Olea europaea L.), particularly concentrated in olive leaves. It has been shown to present various remarkable biological actions, such as antimicrobial, antioxidant, anticancer and anti-inflammatory ones. On the other hand, hydroxytyrosol (HT), the main degradation product of OLE, is considered one of the most powerful antioxidant agents, with higher beneficial properties than the OLE parent compound. In this work, oleuropein was efficiently transformed into hydroxytyrosol using a 2-step biotransformation involving a thermo-halophilic β-glucosidase from Alicyclobacillus herbarius (Ahe), which gave the corresponding aglycone with complete conversion (>99%) and rapid reaction times (30 min), and an acyltransferase from Mycobacterium smegmatis (MsAcT), here employed for the first time for its hydrolytic activity. After cascade completion, hydroxytyrosol was obtained in excellent yield (>99% m.c., 96% isolated yield) in 24 h. Starting from a natural substrate and employing enzymatic approaches, the final hydroxytyrosol can be claimed and commercialized as natural too, thus increasing its market value.

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Horcajada, M. N., M. Beaumont, N. Sauvageot, L. Poquet, M. Saboudjian, A. C. Hick, B. Costes, L. Garcia et Y. Henrotin. « FRI0653-HPR AN OLEUROPEIN-BASED DIETARY SUPPLEMENT IMPROVES JOINT FUNCTIONALITY IN OLDER PEOPLE WITH HIGH KNEE JOINT PAIN ». Annals of the Rheumatic Diseases 79, Suppl 1 (juin 2020) : 930.2–930. http://dx.doi.org/10.1136/annrheumdis-2020-eular.3655.

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Background:OLE provides oleuropein the most prevalent phenolic component in olive leaves and has been shown to have potent anti-inflammatory and anti-oxidant effects potentially interesting for joint health (1).Objectives:The aim of this study was to investigate the effects of a 6-month intervention with an Olive Leaf Extract (OLE) standardized for oleuropein content on knee functionality and biomarkers of bone/cartilage metabolism and inflammation.Methods:The study was a randomized, double-blind, placebo-controlled, multi-centric trial of 124 subjects with mild knee pain or mobility issues. Subjects were randomized equally to receive twice a day one capsule of either maltodextrin (control treatment, CT) or 125-mg OLE (BonoliveTM, an Olive Leaf Extract containing 50 mg of Oleuropein) for 6 months. The co-primary endpoints were Knee injury and Osteoarthritis Outcome Score (KOOS) using a self-administered questionnaire and serum Coll2-1NO2 specific biomarker of cartilage degradation. The secondary endpoints were each of the five sub-scales of the KOOS questionnaire, Knee pain VAS score at rest and at walking, OARSI core set of performance-based tests and serum biomarkers (Coll2-1, MPO, CTX1, osteocalcin, PGE2 and Vplex cytokines assay in serum) and concentration of Oleuropein’s metabolites in urine.Results:Primary (global KOOS score, biomarker Coll2-1 NO2) and secondary endpoints (the five subscales of the KOOS score) improved time dependently in both groups. OLE treatment showed significantly elevated urinary oleuropein metabolites (oleuropein aglycone, hydroxytyrosol, homovanillyl alcohol and isomer of homovanillyl alcohol), and was well tolerated without significant differences in number of subjects with adverse events. At 6 months, OLE group showed a higher global KOOS score compared to placebo (treatment difference = 3.73; 95% CI = [-4.08;11.54]; p = 0.34), without significant changes of inflammatory and cartilage remodeling biomarkers. Subgroup analyses demonstrated a large and significant treatment effect of OLE in subjects with high walking pain at baseline (14.4; 95% CI = [1.19;27.63], p=0.03). This was observed at 6 months for the global KOOS score and each different subscale and for pain at walking (-23.07;95% CI = [-41.8;-4.2];p=0.02). These treatment effects at 6 months were significant for KOOS score as well as for the subscales Pain and QoL and the pain at walking.Conclusion:OLE was not effective on joint discomfort in people with low to moderate pain at baseline but significantly benefited subjects with high pain at treatment initiation. As oleuropein is well-tolerated, OLE can be used to relieve knee joint pain and enhance mobility in subjects with articular pain the most painful subjects.References:[1] Horcajada MN, Sanchez C, Membrez Scalfo F, Drion P, Comblain F, Taralla S, Donneau AF, Offord EA, Henrotin Y. Oleuropein or rutin consumption decreases the spontaneous development of osteoarthritis in the Hartley guinea pig. Osteoarthritis Cartilage. 2015 Jan;23(1):94-102Disclosure of Interests:Marie-Noelle Horcajada Employee of: nestlé, Maurice Beaumont Employee of: nestle, Nicolas Sauvageot Employee of: Nestlé, Laure Poquet Employee of: Nestlé, Madleen Saboudjian Employee of: Nestlé, Anne-Christine Hick Employee of: Artialis SA, Berenice Costes Employee of: Artialis SA, Laetitia Garcia Employee of: Artialis, Yves Henrotin Grant/research support from: HEEL, TILMAN

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Pantano, Daniela, Ilaria Luccarini, Pamela Nardiello, Maurizio Servili, Massimo Stefani et Fiorella Casamenti. « Oleuropein aglycone and polyphenols from olive mill waste water ameliorate cognitive deficits and neuropathology ». British Journal of Clinical Pharmacology 83, n^o 1 (21 mai 2016) : 54–62. http://dx.doi.org/10.1111/bcp.12993.

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Luccarini, Ilaria, Cristina Grossi, Stefania Rigacci, Elisabetta Coppi, Anna Maria Pugliese, Daniela Pantano, Giancarlo la Marca et al. « Oleuropein aglycone protects against pyroglutamylated-3 amyloid-ß toxicity : biochemical, epigenetic and functional correlates ». Neurobiology of Aging 36, n^o 2 (février 2015) : 648–63. http://dx.doi.org/10.1016/j.neurobiolaging.2014.08.029.

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Tuberoso, Carlo I. G., Igor Jerković, Marialuce Maldini et Gabriele Serreli. « Phenolic Compounds, Antioxidant Activity, and Other Characteristics of Extra Virgin Olive Oils from Italian Autochthonous VarietiesTonda di Villacidro,Tonda di Cagliari,Semidana, andBosana ». Journal of Chemistry 2016 (2016) : 1–7. http://dx.doi.org/10.1155/2016/8462741.

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Extra virgin olive oils (EVOOs) from the fruits of Italian autochthonous varietiesTonda di Villacidro,Tonda di Cagliari,Semidana, andBosanawere investigated to promote their quality aspects. All the analyzed EVOOs showed low values of acidity (≤0.45%) and of peroxide value (≤6.22 mEq O2/kg). There were no relevant differences in fatty acids and triacylglycerols composition among the four EVOOs. Tocopherols determined by HPLC-FL revealed thatBosanaoil was characterized by the highestα-tocopherol level (213.3 ± 55.4 mg/kg). Chlorophylls, carotenoids, and total phenol (TP) contents as well as antioxidant activity (FRAP, DPPH∙, and ABTS∙+assays) of the oils hydrophilic fractions (HFs) were assessed by spectrophotometric methods. Some differences concerning the antioxidant activity and the TP content were observed:Bosanaoil HF activity was the most pronounced (1.17 ± 0.37 mmol TEAC/kg) and it contained the highest TPs amount (335.20 ± 121.34 mg/kg). HFs phenolic composition was determined by HPLC-DAD. The main identified phenols were secoiridoids, dominating inBosanaoil, such as decarboxymethyl ligstroside aglycone (p-HPEA-EDA, 35.8 ± 19.9 mg/kg) and oleuropein aglycone (3,4-HPEA-EA up to 84.7 mg/kg). In summary, all the four varieties showed good characteristics for the use as quality EVOO.

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Leri, Manuela, Andrea Bertolini, Massimo Stefani et Monica Bucciantini. « EVOO Polyphenols Relieve Synergistically Autophagy Dysregulation in a Cellular Model of Alzheimer’s Disease ». International Journal of Molecular Sciences 22, n^o 13 (5 juillet 2021) : 7225. http://dx.doi.org/10.3390/ijms22137225.

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(1) Background: Autophagy, the major cytoplasmic process of substrate turnover, declines with age, contributing to proteostasis decline, accumulation of harmful protein aggregates, damaged mitochondria and to ROS production. Accordingly, abnormalities in the autophagic flux may contribute to many different pathophysiological conditions associated with ageing, including neurodegeneration. Recent data have shown that extra-virgin olive oil (EVOO) polyphenols stimulate cell defenses against plaque-induced neurodegeneration, mainly, through autophagy induction. (2) Methods: We carried out a set of in vitro experiments on SH-SY5Y human neuroblastoma cells exposed to toxic Aβ1–42 oligomers to investigate the molecular mechanisms involved in autophagy activation by two olive oil polyphenols, oleuropein aglycone (OleA), arising from the hydrolysis of oleuropein (Ole), the main polyphenol found in olive leaves and drupes and its main metabolite, hydroxytyrosol (HT). (3) Results: Our data show that the mixture of the two polyphenols activates synergistically the autophagic flux preventing cell damage by Aβ1–42 oligomers., in terms of ROS production, and impairment of mitochondria. (4) Conclusion: Our results support the idea that EVOO polyphenols act synergistically in autophagy modulation against neurodegeneration. These data confirm and provide the rationale to consider these molecules, alone or in combination, as promising candidates to contrast ageing-associated neurodegeneration.

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López-Yerena, Anallely, Antonia Ninot, Núria Jiménez-Ruiz, Julián Lozano-Castellón, Maria Pérez, Elvira Escribano-Ferrer, Agustí Romero-Aroca, Rosa M. Lamuela-Raventós et Anna Vallverdú-Queralt. « Influence of the Ripening Stage and Extraction Conditions on the Phenolic Fingerprint of ‘Corbella’ Extra-Virgin Olive Oil ». Antioxidants 10, n^o 6 (30 mai 2021) : 877. http://dx.doi.org/10.3390/antiox10060877.

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The ancient ‘Corbella’ olive variety from the center-north of Catalonia is being recovered to obtain quality extra-virgin olive oil (EVOO) with unique organoleptic properties. The aim of this work was to determine the effect of agronomic and technical factors on the phenolic fingerprint of EVOO and to establish the optimum harvesting time and crushing and malaxation conditions for ‘Corbella’ olives. Therefore, three different ripening indices (0.3, 1.2, and 3.2) and three crushing temperatures (10, 18, and 25 OC) were studied. Additionally, a factorial design to optimize the phenolic concentration of the EVOO was developed, applying a range of sieve diameters (4 and 6 mm), and malaxation time (30 and 60 min) and temperature (27, 32, and 37 °C). The phenolic profile was analyzed by ultra-high performance liquid chromatography coupled to mass spectrometry in a tandem detector. The level of secoiridoids, the major phenolic compounds in the oil, was higher when using olives harvested earlier. Oleuropein aglycone and ligstroside aglycone were degraded during crushing at high temperatures, resulting in the formation of oleacein and oleocanthal. The best processing conditions in terms of total phenolic content were found to be 30 min of malaxation at 37 OC, the crushing size not having any affect.

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Papakonstantinou, Aikaterini, Petrina Koumarianou, Aimilia Rigakou, Panagiotis Diamantakos, Efseveia Frakolaki, Niki Vassilaki, Evangelia Chavdoula, Eleni Melliou, Prokopios Magiatis et Haralabia Boleti. « New Affordable Methods for Large-Scale Isolation of Major Olive Secoiridoids and Systematic Comparative Study of Their Antiproliferative/Cytotoxic Effect on Multiple Cancer Cell Lines of Different Cancer Origins ». International Journal of Molecular Sciences 24, n^o 1 (20 décembre 2022) : 3. http://dx.doi.org/10.3390/ijms24010003.

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Olive oil phenols (OOPs) are associated with the prevention of many human cancers. Some of these have been shown to inhibit cell proliferation and induce apoptosis. However, no systematic comparative study exists for all the investigated compounds under the same conditions, due to difficulties in their isolation or synthesis. Herein are presented innovative methods for large-scale selective extraction of six major secoiridoids from olive oil or leaves enabling their detailed investigation. The cytotoxic/antiproliferative bioactivity of these six compounds was evaluated on sixteen human cancer cell lines originating from eight different tissues. Cell viability with half-maximal effective concentrations (EC50) was evaluated after 72 h treatments. Antiproliferative and pro-apoptotic effects were also assessed for the most bioactive compounds (EC50 ≤ 50 μΜ). Oleocanthal (1) showed the strongest antiproliferative/cytotoxic activity in most cancer cell lines (EC50: 9–20 μΜ). The relative effectiveness of the six OOPs was: oleocanthal (1) > oleuropein aglycone (3a,b) > ligstroside aglycone (4a,b) > oleacein (2) > oleomissional (6a,b,c) > oleocanthalic acid (7). This is the first detailed study comparing the bioactivity of six OOPs in such a wide array of cancer cell lines, providing a reference for their relative antiproliferative/cytotoxic effect in the investigated cancers.

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Luccarini, Ilaria, Daniela Pantano, Pamela Nardiello, Leonardo Cavone, Andrea Lapucci, Caterina Miceli, Chiara Nediani, Andrea Berti, Massimo Stefani et Fiorella Casamenti. « The Polyphenol Oleuropein Aglycone Modulates the PARP1-SIRT1 Interplay : An In Vitro and In Vivo Study ». Journal of Alzheimer's Disease 54, n^o 2 (6 septembre 2016) : 737–50. http://dx.doi.org/10.3233/jad-160471.

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Miceli, Caterina, Yohan Santin, Nicola Manzella, Raffaele Coppini, Andrea Berti, Massimo Stefani, Angelo Parini, Jeanne Mialet-Perez et Chiara Nediani. « Oleuropein Aglycone Protects against MAO-A-Induced Autophagy Impairment and Cardiomyocyte Death through Activation of TFEB ». Oxidative Medicine and Cellular Longevity 2018 (2018) : 1–13. http://dx.doi.org/10.1155/2018/8067592.

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Age-associated diseases such as neurodegenerative and cardiovascular disorders are characterized by increased oxidative stress associated with autophagy dysfunction. Oleuropein aglycone (OA), the main polyphenol found in olive oil, was recently characterized as an autophagy inducer and a promising agent against neurodegeneration. It is presently unknown whether OA can have beneficial effects in a model of cardiac stress characterized by autophagy dysfunction. Here, we explored the effects of OA in cardiomyocytes with overexpression of monoamine oxidase-A (MAO-A). This enzyme, by degrading catecholamine and serotonin, produces hydrogen peroxide (H2O2), which causes oxidative stress, autophagic flux blockade, and cell necrosis. We observed that OA treatment counteracted the cytotoxic effects of MAO-A through autophagy activation, as displayed by the increase of autophagic vacuoles and autophagy-specific markers (Beclin1 and LC3-II). Moreover, the decrease in autophagosomes and the increase in autolysosomes, indicative of autophagosome-lysosome fusion, suggested a restoration of the defective autophagic flux. Most interestingly, we found that the ability of OA to confer cardioprotection through autophagy induction involved nuclear translocation and activation of the transcriptional factor EB (TFEB). Our data provide strong evidence of the beneficial effects of OA, suggesting its potential use as a nutraceutical agent against age-related pathologies involving autophagy dysfunction, including cardiovascular diseases.

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Diomede, Luisa, Stefania Rigacci, Margherita Romeo, Massimo Stefani et Mario Salmona. « Oleuropein Aglycone Protects Transgenic C. elegans Strains Expressing Aβ42 by Reducing Plaque Load and Motor Deficit ». PLoS ONE 8, n^o 3 (8 mars 2013) : e58893. http://dx.doi.org/10.1371/journal.pone.0058893.

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Capasso, Renato, Antonio Evidente, Carla Visca, Liloana Gianfreda, Michele Maremonti et Guido Greco. « Production of glucose and bioactive aglycone by chemical and enzymatic hydrolysis of purified oleuropein fromOlea Europea ». Applied Biochemistry and Biotechnology 61, n^o 3 (décembre 1997) : 365–77. http://dx.doi.org/10.1007/bf02787808.

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Margheri, Francesca, Beatrice Menicacci, Anna Laurenzana, Mario Del Rosso, Gabriella Fibbi, Maria Grazia Cipolleschi, Jessica Ruzzolini, Chiara Nediani, Alessandra Mocali et Lisa Giovannelli. « Oleuropein aglycone attenuates the pro-angiogenic phenotype of senescent fibroblasts : A functional study in endothelial cells ». Journal of Functional Foods 53 (février 2019) : 219–26. http://dx.doi.org/10.1016/j.jff.2018.12.026.

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Brunetti, Giovanni, Gabriele Di Rosa, Maria Scuto, Manuela Leri, Massimo Stefani, Christian Schmitz-Linneweber, Vittorio Calabrese et Nadine Saul. « Healthspan Maintenance and Prevention of Parkinson’s-like Phenotypes with Hydroxytyrosol and Oleuropein Aglycone in C. elegans ». International Journal of Molecular Sciences 21, n^o 7 (8 avril 2020) : 2588. http://dx.doi.org/10.3390/ijms21072588.

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Numerous studies highlighted the beneficial effects of the Mediterranean diet (MD) in maintaining health, especially during ageing. Even neurodegeneration, which is part of the natural ageing process, as well as the foundation of ageing-related neurodegenerative disorders like Alzheimer’s and Parkinson’s disease (PD), was successfully targeted by MD. In this regard, olive oil and its polyphenolic constituents have received increasing attention in the last years. Thus, this study focuses on two main olive oil polyphenols, hydroxytyrosol (HT) and oleuropein aglycone (OLE), and their effects on ageing symptoms with special attention to PD. In order to avoid long-lasting, expensive, and ethically controversial experiments, the established invertebrate model organism Caenorhabditis elegans was used to test HT and OLE treatments. Interestingly, both polyphenols were able to increase the survival after heat stress, but only HT could prolong the lifespan in unstressed conditions. Furthermore, in aged worms, HT and OLE caused improvements of locomotive behavior and the attenuation of autofluorescence as a marker for ageing. In addition, by using three different C. elegans PD models, HT and OLE were shown i) to enhance locomotion in worms suffering from α-synuclein-expression in muscles or rotenone exposure, ii) to reduce α-synuclein accumulation in muscles cells, and iii) to prevent neurodegeneration in α-synuclein-containing dopaminergic neurons. Hormesis, antioxidative capacities and an activity-boost of the proteasome & phase II detoxifying enzymes are discussed as potential underlying causes for these beneficial effects. Further biological and medical trials are indicated to assess the full potential of HT and OLE and to uncover their mode of action.

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Jukić Špika, Maja, Zlatko Liber, Cinzia Montemurro, Monica Marilena Miazzi, Ivica Ljubenkov, Barbara Soldo, Mirella Žanetić, Elda Vitanović, Olivera Politeo et Dubravka Škevin. « Quantitatively Unraveling Hierarchy of Factors Impacting Virgin Olive Oil Phenolic Profile and Oxidative Stability ». Antioxidants 11, n^o 3 (20 mars 2022) : 594. http://dx.doi.org/10.3390/antiox11030594.

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A single phenolic group and even a compound play different roles in the sensory properties and stability of virgin olive oil (VOO), which in turn are strongly influenced by several factors. Understanding the causes of differences in phenolic compound composition and oxidative stability (OS) in VOOs is essential for targeted and timely harvest and processing while maintaining desired oil quality. The phenolic profile and OS of two monocultivar VOOs (Oblica and Leccino) grown in two geographical sites of different altitudes (coastal plain and hilly hinterland) were analyzed throughout the ripening period over two years. Concentration of secoiridoids was 30% higher in the Oblica than in the Leccino VOOs, which in turn had significantly higher values of OS. Both cultivars had more than twice as high concentrations of the two most abundant phenolic compounds, the dialdehyde form of decarboxymethyl oleuropein aglycone and the dialdehyde form of decarboxymethyl ligstroside aglycone, and OS values in a colder growing site of higher altitude. Among the studied monocultivar VOOs, the secoiridoid group did not behave equally during ripening. The hierarchy of different influencing factors was investigated using multivariate statistics and revealed: cultivar > geographical site > harvest period > growing season. In addition, the possibility of traceability of VOO using molecular markers was investigated by establishing SSR profiles of oils of the studied cultivars and comparing them with SSR profiles of leaves.

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Casamenti, Fiorella, Cristina Grossi, Stefania Rigacci, Daniela Pantano, Ilaria Luccarini et Massimo Stefani. « Oleuropein Aglycone : A Possible Drug against Degenerative Conditions. In Vivo Evidence of its Effectiveness against Alzheimer's Disease ». Journal of Alzheimer's Disease 45, n^o 3 (24 mars 2015) : 679–88. http://dx.doi.org/10.3233/jad-142850.

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Impellizzeri, Daniela, Emanuela Esposito, Emanuela Mazzon, Irene Paterniti, Rosanna Di Paola, Placido Bramanti, Valeria Maria Morittu, Antonio Procopio, Domenico Britti et Salvatore Cuzzocrea. « The effects of oleuropein aglycone, an olive oil compound, in a mouse model of carrageenan-induced pleurisy ». Clinical Nutrition 30, n^o 4 (août 2011) : 533–40. http://dx.doi.org/10.1016/j.clnu.2011.02.004.

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Ferro, Miguel D., Sónia A. O. Santos, Armando J. D. Silvestre et Maria F. Duarte. « Chromatographic Separation of Phenolic Compounds from Extra Virgin Olive Oil : Development and Validation of a New Method Based on a Biphenyl HPLC Column ». International Journal of Molecular Sciences 20, n^o 1 (8 janvier 2019) : 201. http://dx.doi.org/10.3390/ijms20010201.

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Three different high performance liquid chromatography columns were accessed for phenolic compounds (PC) separation in the hydrophilic fraction of extra virgin olive oil (EVOO). Two fully porous C18 bonded silica phases and one partially porous biphenyl column were used. Biphenyl column allowed for an increase of more than 30% in peak capacity (nc), higher selectivity (α) (1.045), and improved retention (k), with a reduction of 22.1% in the retention time. The higher resolution (Rs) was obtained by using the biphenyl column, with a fair separation of oleuropein aglycone isomers (OAI) and a good identification of caffeic acid (CA). Tyrosol (T), hydroxytyrosol (HT), and dihydroxyphenyl glycol (DHPG) were also well separated and identified. Moreover, the method using a biphenyl column was fully validated according to the requirements for new methods. For all parameters, the method applying the biphenyl column proved to be a reliable, accurate, and robust tool for separation, identification, and quantification of the main PCs in EVOOs.

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Impellizzeri, Daniela, Emanuela Esposito, Emanuela Mazzon, Irene Paterniti, Rosanna Di Paola, Valeria Maria Morittu, Antonio Procopio, Domenico Britti et Salvatore Cuzzocrea. « Oleuropein Aglycone, an Olive Oil Compound, Ameliorates Development of Arthritis Caused by Injection of Collagen Type II in Mice ». Journal of Pharmacology and Experimental Therapeutics 339, n^o 3 (31 août 2011) : 859–69. http://dx.doi.org/10.1124/jpet.111.182808.

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Smith, Amos B., Jeffrey B. Sperry et Qiang Han. « Syntheses of (−)-Oleocanthal, a Natural NSAID Found in Extra Virgin Olive Oil, the (−)-Deacetoxy-Oleuropein Aglycone, and Related Analogues ». Journal of Organic Chemistry 72, n^o 18 (août 2007) : 6891–900. http://dx.doi.org/10.1021/jo071146k.

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Campolo, M., R. Di Paola, D. Impellizzeri, R. Crupi, V. M. Morittu, A. Procopio, E. Perri et al. « Effects of a polyphenol present in olive oil, oleuropein aglycone, in a murine model of intestinal ischemia/reperfusion injury ». Journal of Leukocyte Biology 93, n^o 2 (11 décembre 2012) : 277–87. http://dx.doi.org/10.1189/jlb.0712317.

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Emma, Maria Rita, Giuseppa Augello, Vita Di Stefano, Antonina Azzolina, Lydia Giannitrapani, Giuseppe Montalto, Melchiorre Cervello et Antonella Cusimano. « Potential Uses of Olive Oil Secoiridoids for the Prevention and Treatment of Cancer : A Narrative Review of Preclinical Studies ». International Journal of Molecular Sciences 22, n^o 3 (27 janvier 2021) : 1234. http://dx.doi.org/10.3390/ijms22031234.

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The Mediterranean diet (MD) is a combination of foods mainly rich in antioxidants and anti-inflammatory nutrients that have been shown to have many health-enhancing effects. Extra-virgin olive oil (EVOO) is an important component of the MD. The importance of EVOO can be attributed to phenolic compounds, represented by phenolic alcohols, hydroxytyrosol, and tyrosol, and to secoiridoids, which include oleocanthal, oleacein, oleuropein, and ligstroside (along with the aglycone and glycosidic derivatives of the latter two). Each secoiridoid has been studied and characterized, and their effects on human health have been documented by several studies. Secoiridoids have antioxidant, anti-inflammatory, and anti-proliferative properties and, therefore, exhibit anti-cancer activity. This review summarizes the most recent findings regarding the pharmacological properties, molecular targets, and action mechanisms of secoiridoids, focusing attention on their preventive and anti-cancer activities. It provides a critical analysis of preclinical, in vitro and in vivo, studies of these natural bioactive compounds used as agents against various human cancers. The prospects for their possible use in human cancer prevention and treatment is also discussed.

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Ranieri, Giuseppe, Rosalinda Mazzei, Teresa Poerio, Fabio Bazzarelli, Zhentao Wu, Kang Li et Lidietta Giorno. « Biorefinery of olive leaves to produce dry oleuropein aglycone : Use of homemade ceramic capillary biocatalytic membranes in a multiphase system ». Chemical Engineering Science 185 (août 2018) : 149–56. http://dx.doi.org/10.1016/j.ces.2018.03.053.

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Carvalho, Aline Gabrielle Alves de, Lucía Olmo-García, Bruna Rachel Antunes Gaspar, Alegría Carrasco-Pancorbo, Vanessa Naciuk Castelo-Branco et Alexandre Guedes Torres. « Preliminary Discrimination of Commercial Extra Virgin Olive Oils from Brazil by Geographical Origin and Olive Cultivar : A Call for Broader Investigations ». Proceedings 70, n^o 1 (9 novembre 2020) : 57. http://dx.doi.org/10.3390/foods_2020-07664.

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Extra virgin olive oil (EVOO) production in Brazil has been recently established and is growing, but only a few studies have been published on the topic, particularly involving commercial EVOO samples. A preliminary discrimination of Brazilian EVOOs according to olive cultivar and region of production was conducted. Principal component analysis (PCA) and partial least squares discriminant analysis (PLS-DA) were performed based on the results of recent published work by our research group on the evaluation of the quality parameters, the metabolic profile, and other typical features of commercial EVOOs from Brazil. One of the oleuropein aglycone isomers, linoleic acid, α-tocopherol, and free sterols were found to be the most discriminating variables within the models. PLS-DA also revealed the region of production as a significant factor in samples’ clustering. The present work provides a preview of Brazilian EVOOs typicity and discloses the urge for further investigations with a higher number of commercial samples, from different olive cultivars and production regions. The comprehensive definition of the identity of their chemical profiles could provide Brazilian oils with a significant added value, and possibly show distinctive features that could motivate the future establishment of protected designation of origin.

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Oi-Kano, Yuriko, Yusaku Iwasaki, Toshiyuki Nakamura, Tatsuo Watanabe, Tsuyoshi Goto, Teruo Kawada, Kenichi Watanabe et Kazuo Iwai. « Oleuropein aglycone enhances UCP1 expression in brown adipose tissue in high-fat-diet-induced obese rats by activating β-adrenergic signaling ». Journal of Nutritional Biochemistry 40 (février 2017) : 209–18. http://dx.doi.org/10.1016/j.jnutbio.2016.11.009.

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Impellizzeri, Daniela, Emanuela Esposito, Emanuela Mazzon, Irene Paterniti, Rosanna Di Paola, Placido Bramanti, Valeria Maria Morittu et al. « The effects of a polyphenol present in olive oil, oleuropein aglycone, in an experimental model of spinal cord injury in mice ». Biochemical Pharmacology 83, n^o 10 (mai 2012) : 1413–26. http://dx.doi.org/10.1016/j.bcp.2012.02.001.

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Kikuchi, Masafumi, Nariyasu Mano, Yoshimasa Uehara, Koichi Machida et Masao Kikuchi. « Cytotoxic and EGFR tyrosine kinase inhibitory activities of aglycone derivatives obtained by enzymatic hydrolysis of oleoside-type secoiridoid glucosides, oleuropein and ligustroside ». Journal of Natural Medicines 65, n^o 1 (2 novembre 2010) : 237–40. http://dx.doi.org/10.1007/s11418-010-0476-8.

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Castejón, María Luisa, Tatiana Montoya, Catalina Alarcón-de-la-Lastra et Marina Sánchez-Hidalgo. « Potential Protective Role Exerted by Secoiridoids from Olea europaea L. in Cancer, Cardiovascular, Neurodegenerative, Aging-Related, and Immunoinflammatory Diseases ». Antioxidants 9, n^o 2 (10 février 2020) : 149. http://dx.doi.org/10.3390/antiox9020149.

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Iridoids, which have beneficial health properties, include a wide group of cyclopentane [c] pyran monoterpenoids present in plants and insects. The cleavage of the cyclopentane ring leads to secoiridoids. Mainly, secoiridoids have shown a variety of pharmacological effects including anti-diabetic, antioxidant, anti-inflammatory, immunosuppressive, neuroprotective, anti-cancer, and anti-obesity, which increase the interest of studying these types of bioactive compounds in depth. Secoiridoids are thoroughly distributed in several families of plants such as Oleaceae, Valerianaceae, Gentianaceae and Pedialaceae, among others. Specifically, Olea europaea L. (Oleaceae) is rich in oleuropein (OL), dimethyl-OL, and ligstroside secoiridoids, and their hydrolysis derivatives are mostly OL-aglycone, oleocanthal (OLE), oleacein (OLA), elenolate, oleoside-11-methyl ester, elenoic acid, hydroxytyrosol (HTy), and tyrosol (Ty). These compounds have proved their efficacy in the management of diabetes, cardiovascular and neurodegenerative disorders, cancer, and viral and microbial infections. Particularly, the antioxidant, anti-inflammatory, and immunomodulatory properties of secoiridoids from the olive tree (Olea europaea L. (Oleaceae)) have been suggested as a potential application in a large number of inflammatory and reactive oxygen species (ROS)-mediated diseases. Thus, the purpose of this review is to summarize recent advances in the protective role of secoiridoids derived from the olive tree (preclinical studies and clinical trials) in diseases with an important pathogenic contribution of oxidative and peroxidative stress and damage, focusing on their plausible mechanisms of the action involved.

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Ferro, Miguel D., Elsa Lopes, Marta Afonso, Augusto Peixe, Francisco M. Rodrigues et Maria F. Duarte. « Phenolic Profile Characterization of ‘Galega Vulgar’ and ‘Cobrançosa’ Portuguese Olive Cultivars along the Ripening Stages ». Applied Sciences 10, n^o 11 (5 juin 2020) : 3930. http://dx.doi.org/10.3390/app10113930.

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The phenolic composition of olive fruits represents a vast and unique source of health beneficial molecules due to the presence of specific phenolic compounds (PCs), such as verbascoside (VERB), oleuropein (OLE) and its derivative molecules. Despite of being some of the most critical compounds regarding olive oil quality, these PCs are mostly abundant in olive fruits and leafs due to their hydrophilic nature. In olives, the phenolic profile suffers a deep and constant change along fruit ripening being the phenolic alcohols, such as hydroxytyrosol (HT), mainly formed by OLE, and/or OLE aglycone molecules degradation. The present work aims to study the maturation evolution of olive fruits from two major traditional Portuguese cultivars, ‘Galega Vulgar’ and ‘Cobrançosa’, in regard to their specific phenolic profile, as well as caliber (C), moisture (H), fat content in dry matter (OPDW) and maturity index (MI). Results show that both cultivars present distinct phenolic profiles along their ripening, with ‘Galega Vulgar’ reaching a high MI and OPDW at a much earlier ripening stage (S3), in agreement with the moment when a maximum OLE accumulation was registered. On the other hand, ‘Cobrançosa’ cultivar reached its higher MI and OPDW at S6 (harvest period), coinciding also with high OLE concentrations. MI may be used as a prediction tool for ’Galega Vulgar’ optimal harvesting time evaluation, associated with higher OLE and VERB concentrations, which will confer an additional protection towards diseases, that normally affect olive orchards.

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Spizzirri, Umile Gianfranco, Paolino Caputo, Cesare Oliviero Rossi, Pasquale Crupi, Marilena Muraglia, Vittoria Rago, Rocco Malivindi, Maria Lisa Clodoveo, Donatella Restuccia et Francesca Aiello. « A Tara Gum/Olive Mill Wastewaters Phytochemicals Conjugate as a New Ingredient for the Formulation of an Antioxidant-Enriched Pudding ». Foods 11, n^o 2 (8 janvier 2022) : 158. http://dx.doi.org/10.3390/foods11020158.

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Olive mill wastewater, a high polyphenols agro-food by-product, was successfully exploited in an eco-friendly radical process to synthesize an antioxidant macromolecule, usefully engaged as a functional ingredient to prepare functional puddings. The chemical composition of lyophilized olive mill wastewaters (LOMW) was investigated by HPLC-MS/MS and 1H-NMR analyses, while antioxidant profile was in vitro evaluated by colorimetric assays. Oleuropein aglycone (5.8 μg mL−1) appeared as the main compound, although relevant amounts of an isomer of the 3-hydroxytyrosol glucoside (4.3 μg mL−1) and quinic acid (4.1 μg mL−1) were also detected. LOMW was able to greatly inhibit ABTS radical (IC50 equal to 0.019 mg mL−1), displaying, in the aqueous medium, an increase in its scavenger properties by almost one order of magnitude compared to the organic one. LOMW reactive species and tara gum chains were involved in an eco-friendly grafting reaction to synthesize a polymeric conjugate that was characterized by spectroscopic, calorimetric and toxicity studies. In vitro acute oral toxicity was tested against 3T3 fibroblasts and Caco-2 cells, confirming that the polymers do not have any effect on cell viability at the dietary use concentrations. Antioxidant properties of the polymeric conjugate were also evaluated, suggesting its employment as a thickening agent, in the preparation of pear puree-based pudding. High performance of consistency and relevant antioxidants features over time (28 days) were detected in the milk-based foodstuff, in comparison with its non-functional counterparts, confirming LOWM as an attractive source to achieve high performing functional foods.

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Abbattista, Ramona, Ilario Losito, Cristina De Ceglie, Andrea Castellaneta, Cosima Damiana Calvano, Francesco Palmisano et Tommaso R. I. Cataldi. « A comprehensive study of oleuropein aglycone isomers in olive oil by enzymatic/chemical processes and liquid chromatography-Fourier transform mass spectrometry integrated by H/D exchange ». Talanta 205 (décembre 2019) : 120107. http://dx.doi.org/10.1016/j.talanta.2019.07.002.

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