Hydroxytyrosol Decreases LPS- and α-Synuclein-Induced Microglial Activation In Vitro

Neuroinflammation is a common feature shared by neurodegenerative disorders, such as Parkinson’s disease (PD), and seems to play a key role in their development and progression. Microglia cells, the principal orchestrators of neuroinflammation, can be polarized in different phenotypes, whi...

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Main Authors: Marta Gallardo-Fernández, Ruth Hornedo-Ortega, Isabel M. Alonso-Bellido, José A. Rodríguez-Gómez, Ana M. Troncoso, M. Carmen García-Parrilla, José L. Venero, Ana M. Espinosa-Oliva, Rocío M. de Pablos
Format: Article
Language:English
Published: MDPI AG 2019-12-01
Series:Antioxidants
Subjects:
Online Access:https://www.mdpi.com/2076-3921/9/1/36
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spelling doaj-4700b26f336a411c98b8ed89034dba822020-11-25T00:29:30ZengMDPI AGAntioxidants2076-39212019-12-01913610.3390/antiox9010036antiox9010036Hydroxytyrosol Decreases LPS- and α-Synuclein-Induced Microglial Activation In VitroMarta Gallardo-Fernández0Ruth Hornedo-Ortega1Isabel M. Alonso-Bellido2José A. Rodríguez-Gómez3Ana M. Troncoso4M. Carmen García-Parrilla5José L. Venero6Ana M. Espinosa-Oliva7Rocío M. de Pablos8Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal, Área de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Sevilla, C/Profesor García González, 2, 41012 Sevilla, SpainMIB, Unité de RechercheŒnologie, EA4577, USC 1366 INRA, ISVV, Université de Bordeaux, 33882 Bordeaux, FranceInstituto de Biomedicina de Sevilla (IBiS), Hospital Universitario Virgen del Rocío/CSIC/Universidad de Sevilla, 41013 Sevilla, SpainInstituto de Biomedicina de Sevilla (IBiS), Hospital Universitario Virgen del Rocío/CSIC/Universidad de Sevilla, 41013 Sevilla, SpainDepartamento de Nutrición y Bromatología, Toxicología y Medicina Legal, Área de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Sevilla, C/Profesor García González, 2, 41012 Sevilla, SpainDepartamento de Nutrición y Bromatología, Toxicología y Medicina Legal, Área de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Sevilla, C/Profesor García González, 2, 41012 Sevilla, SpainInstituto de Biomedicina de Sevilla (IBiS), Hospital Universitario Virgen del Rocío/CSIC/Universidad de Sevilla, 41013 Sevilla, SpainInstituto de Biomedicina de Sevilla (IBiS), Hospital Universitario Virgen del Rocío/CSIC/Universidad de Sevilla, 41013 Sevilla, SpainInstituto de Biomedicina de Sevilla (IBiS), Hospital Universitario Virgen del Rocío/CSIC/Universidad de Sevilla, 41013 Sevilla, SpainNeuroinflammation is a common feature shared by neurodegenerative disorders, such as Parkinson’s disease (PD), and seems to play a key role in their development and progression. Microglia cells, the principal orchestrators of neuroinflammation, can be polarized in different phenotypes, which means they are able to have anti-inflammatory, pro-inflammatory, or neurodegenerative effects. Increasing evidence supports that the traditional Mediterranean dietary pattern is related to the reduction of cognitive decline in neurodegenerative diseases. A considerable intake of plant foods, fish, and extra virgin olive oil (EVOO), as well as a moderate consumption of red wine, all characteristic of the Mediterranean diet (MD), are behind these effects. These foods are especially rich in polyphenols, being the most relevant in the MD hydroxytyrosol (HT) and their derivatives present in EVOO, which have demonstrated a wide array of biological activities. Here, we demonstrate that HT is able to reduce the inflammation induced by two different stimuli: lipopolysaccharide and α-synuclein. We also study the possible molecular mechanisms involved in the anti-inflammatory effect of HT, including the study of nuclear factor kappa B (NF-κB), mitogen-activated protein kinases (MAPKs), nicotinamide adenine dinucleotide phosphate (NADPH) oxidase, and inflammasome. Our data support the use of HT to prevent the inflammation associated with PD and shed light into the relationship between MD and this neurological disorder.https://www.mdpi.com/2076-3921/9/1/36hydroxytyrosolmicrogliamediterranean dietinflammasomemapkslipopolysaccharideα-synuclein
collection DOAJ
language English
format Article
sources DOAJ
author Marta Gallardo-Fernández
Ruth Hornedo-Ortega
Isabel M. Alonso-Bellido
José A. Rodríguez-Gómez
Ana M. Troncoso
M. Carmen García-Parrilla
José L. Venero
Ana M. Espinosa-Oliva
Rocío M. de Pablos
spellingShingle Marta Gallardo-Fernández
Ruth Hornedo-Ortega
Isabel M. Alonso-Bellido
José A. Rodríguez-Gómez
Ana M. Troncoso
M. Carmen García-Parrilla
José L. Venero
Ana M. Espinosa-Oliva
Rocío M. de Pablos
Hydroxytyrosol Decreases LPS- and α-Synuclein-Induced Microglial Activation In Vitro
Antioxidants
hydroxytyrosol
microglia
mediterranean diet
inflammasome
mapks
lipopolysaccharide
α-synuclein
author_facet Marta Gallardo-Fernández
Ruth Hornedo-Ortega
Isabel M. Alonso-Bellido
José A. Rodríguez-Gómez
Ana M. Troncoso
M. Carmen García-Parrilla
José L. Venero
Ana M. Espinosa-Oliva
Rocío M. de Pablos
author_sort Marta Gallardo-Fernández
title Hydroxytyrosol Decreases LPS- and α-Synuclein-Induced Microglial Activation In Vitro
title_short Hydroxytyrosol Decreases LPS- and α-Synuclein-Induced Microglial Activation In Vitro
title_full Hydroxytyrosol Decreases LPS- and α-Synuclein-Induced Microglial Activation In Vitro
title_fullStr Hydroxytyrosol Decreases LPS- and α-Synuclein-Induced Microglial Activation In Vitro
title_full_unstemmed Hydroxytyrosol Decreases LPS- and α-Synuclein-Induced Microglial Activation In Vitro
title_sort hydroxytyrosol decreases lps- and α-synuclein-induced microglial activation in vitro
publisher MDPI AG
series Antioxidants
issn 2076-3921
publishDate 2019-12-01
description Neuroinflammation is a common feature shared by neurodegenerative disorders, such as Parkinson’s disease (PD), and seems to play a key role in their development and progression. Microglia cells, the principal orchestrators of neuroinflammation, can be polarized in different phenotypes, which means they are able to have anti-inflammatory, pro-inflammatory, or neurodegenerative effects. Increasing evidence supports that the traditional Mediterranean dietary pattern is related to the reduction of cognitive decline in neurodegenerative diseases. A considerable intake of plant foods, fish, and extra virgin olive oil (EVOO), as well as a moderate consumption of red wine, all characteristic of the Mediterranean diet (MD), are behind these effects. These foods are especially rich in polyphenols, being the most relevant in the MD hydroxytyrosol (HT) and their derivatives present in EVOO, which have demonstrated a wide array of biological activities. Here, we demonstrate that HT is able to reduce the inflammation induced by two different stimuli: lipopolysaccharide and α-synuclein. We also study the possible molecular mechanisms involved in the anti-inflammatory effect of HT, including the study of nuclear factor kappa B (NF-κB), mitogen-activated protein kinases (MAPKs), nicotinamide adenine dinucleotide phosphate (NADPH) oxidase, and inflammasome. Our data support the use of HT to prevent the inflammation associated with PD and shed light into the relationship between MD and this neurological disorder.
topic hydroxytyrosol
microglia
mediterranean diet
inflammasome
mapks
lipopolysaccharide
α-synuclein
url https://www.mdpi.com/2076-3921/9/1/36
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