Phenolic molecules from olive oil inhibit rat peritoneal mast cell activation

PERSIA FA; MARIANI ML; FOGAL TH; PENISSI AB

Southampton

Congreso; International Mast Cell and Basophil Meeting (MCBM) 2011; 2011

European Mast Cell and Basophil Research Network

The aim of the present work was to determine whether hydroxytyrosol and oleuropein, two phenolic compounds purified from olive oil, inhibit mast cell activation induced by non-immunologic and immunologic pathways.Rat peritoneal mast cells were purified in Percoll and incubated with: 1) Buffer (basal) or 2) calcium ionophore A23187 (50 μg/ml; non-immunologic pathway) or 3) compound 48/80 (10 μg/ml; non-immunologic pathway) or 4) concanavalin A (200 μg/ml immunologic pathway) or 5) hydroxytyrosol + A23187 or 6) hydroxytyrosol + compound 48/80 or 7) hydroxytyrosol + concanavalin A or 8) oleuropein + A23187 or 9) oleuropein + compound 48/80 or 10) oleuropein + concanavalin A. Concentration-response (10-400 μM) and kinetic (5-45 min) studies of β-hexosaminidase release, evaluation of mast cell viability and morphology by light and electron microscopy, and comparative studies with sodium chromoglycate were carried out. Statistical analysis: ANOVA-1/Tukey-Kramer. Biochemical and morphological studies showed that hydroxytyrosol and oleuropein inhibit the degranulation of rat peritoneal mast cells induced by non-immunologic and immunologic pathways, in a dose- and time-dependent manner. The inhibitory effects exhibited by hydroxytyrosol and oleuropein were stronger than those of sodium chromoglycate, prior stimulation with the secretagogues. The present study provides the first evidence in favour of the view that hydroxytyrosol and oleuropein inhibit mast cell degranulation, acting thus as mast cell stabilizers.