Effects of dietary phenolic compounds from South American plants on fatty acid-mediated interleukin-6 release from mammalian glial cells

ESCRIBANO-BAILÓN MT; REPOSSI G; GARCÍA-ESTÉVEZ I; VALENTICH MA; CITTADINI MC; RIVAS-GONZALO JC; SORIA EA

Buenos Aires

Congreso; 21° International Congress of Nutrition; 2017

Objective: Phenolic compounds are secondary metabolites of plants, which can exert beneficial effects on the central nervous system after food intake. Thus, our aim was to identify anti-inflammatory phenolic compounds from South American plants on mammalian glial cells, which play a central role in the neuro-immune regulation. Methods: Phenolic compounds were extracted from Lantana grisebachii (LG), Aspidosperma quebracho-blanco (AQB), and Ilex paraguariensis (IP) teas and identified by HPLC-DAD-MS. Different extract concentrations (0-200 µg/mL) were tested in human T98-G and rat C6 cell lines of glioma. Cellular viability (by the resazurin assay), fatty acid profile (by gas chromatography) and pro-inflammatory interleukin-6 release (IL-6 by ELISA) were determined. Data were analysed by partial least square regression, to discriminate bioactive phenolic compounds as predictor variables and to correlate cellular responses. Results: Twenty-one compounds, which were mainly iridoids, were determined in LG. Their geniposidic derivatives (3.3%) were significantly linked to lipid polyunsaturation, but not to IL-6 release. Thirty-one compounds were found in AQB, mostly hydroxybenzoic derivatives, of which only isorhamnetin-3-O-rutinoside (0.9%) was positively related to IL-6 release. Twenty-three compounds were identified in IP, including several caffeoylquinic derivatives. Chlorogenic (24.4%) and 1-caffeoylquinic (15.0%) acids modified glial lipids increasing ω-7 palmitoleic fatty acid, which was related to IL-6 decrease. Conclusions: This work enhances phytochemical knowledge of three widely distributed plants, which have not been thoroughly studied as sources of bioactive phenols. Our results suggest that the 1-caffeoylquinic and chlorogenic acids provided by I. paraguariensis tea can exert anti-inflammatory effects, which would be significant for human nutrition and health given its high intake by South American populations.