Nadia Calabriso1, Marika Massaro1, Egeria Scoditti1, Antonella Pasqualone2, Barbara Laddomada3, Maria Annunziata Carluccio4. 1. Laboratory of Nutrigenomic and Vascular Biology, National Research Council, Institute of Clinical Physiology, Campus Ecotekne, Via Monteroni, 73100, Lecce, Italy. 2. Food Science and Technology Unit, Department of Soil, Plant and Food Sciences, University of Bari, Via Amendola 165/A, 70126, Bari, Italy. 3. National Research Council, Institute of Sciences of Food Production, Campus Ecotekne, Via Monteroni, 73100, Lecce, Italy. 4. Laboratory of Nutrigenomic and Vascular Biology, National Research Council, Institute of Clinical Physiology, Campus Ecotekne, Via Monteroni, 73100, Lecce, Italy. maria.carluccio@ifc.cnr.it.
Abstract
PURPOSE: The aim of the study was to evaluate the vascular health properties of extracts from biofortified bread, obtained by adding different durum wheat milling by-products rich in phenolic compounds, by analyzing their effects on overwhelming inflammatory response in endothelial cells and monocytes, two main players of atherogenesis. METHODS: Human umbilical vein endothelial cells or U937 monocytes were incubated with increasing concentrations (1, 5, 10 μg/mL) of biofortified bread polyphenol extracts or corresponding pure phenolic acids before stimulation with lipopolysaccharide (LPS). We analyzed the endothelial-monocyte adhesion and related endothelial adhesion molecules. The expression of chemokines and pro-inflammatory cytokines was also measured in LPS-stimulated endothelial cells and monocytes as well as intracellular oxidative stress. RESULTS: Biofortified bread extracts inhibited monocyte adhesion to LPS-stimulated endothelial cells, in a concentration-dependent manner by reducing mainly endothelial VCAM-1 expression. Phenolic acid extracts contained in 10 mg biofortified bread downregulated the LPS-induced expression of chemokines MCP-1, M-CSF, and CXCL-10 as well as pro-inflammatory cytokines TNF-α and IL-1β, in endothelial cells and monocytes, with CXCL-10 as the most reduced inflammatory mediator. Among phenolic acids of biofortified bread, ferulic, sinapic, and p-coumaric acids significantly inhibited the LPS-stimulated CXCL-10 expression in vascular cells. The reduced pro-inflammatory response was related to a slightly but significant reduction of intracellular oxidative stress. CONCLUSIONS: Our findings suggest the bread biofortified with selected durum wheat milling by-products as a source of phenolic acids with multiple anti-inflammatory and anti-atherosclerotic properties, which could help to counteract or prevent inflammatory vascular diseases.
PURPOSE: The aim of the study was to evaluate the vascular health properties of extracts from biofortified bread, obtained by adding different durum wheat milling by-products rich in phenolic compounds, by analyzing their effects on overwhelming inflammatory response in endothelial cells and monocytes, two main players of atherogenesis. METHODS: Human umbilical vein endothelial cells or U937 monocytes were incubated with increasing concentrations (1, 5, 10 μg/mL) of biofortified bread polyphenol extracts or corresponding pure phenolic acids before stimulation with lipopolysaccharide (LPS). We analyzed the endothelial-monocyte adhesion and related endothelial adhesion molecules. The expression of chemokines and pro-inflammatory cytokines was also measured in LPS-stimulated endothelial cells and monocytes as well as intracellular oxidative stress. RESULTS: Biofortified bread extracts inhibited monocyte adhesion to LPS-stimulated endothelial cells, in a concentration-dependent manner by reducing mainly endothelial VCAM-1 expression. Phenolic acid extracts contained in 10 mg biofortified bread downregulated the LPS-induced expression of chemokines MCP-1, M-CSF, and CXCL-10 as well as pro-inflammatory cytokines TNF-α and IL-1β, in endothelial cells and monocytes, with CXCL-10 as the most reduced inflammatory mediator. Among phenolic acids of biofortified bread, ferulic, sinapic, and p-coumaric acids significantly inhibited the LPS-stimulated CXCL-10 expression in vascular cells. The reduced pro-inflammatory response was related to a slightly but significant reduction of intracellular oxidative stress. CONCLUSIONS: Our findings suggest the bread biofortified with selected durum wheat milling by-products as a source of phenolic acids with multiple anti-inflammatory and anti-atherosclerotic properties, which could help to counteract or prevent inflammatory vascular diseases.
Entities:
Keywords:
Chemokine; Durum wheat milling by-products; Human endothelial cells; Inflammation; Monocyte; Phenolic acids
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