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Published:
Jun 26, 2013Keywords:
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Main Article Content
Olea europaea Linn (Oleaceae) Fruit Pulp Extract Exhibits Potent Antioxidant Activity and Attenuates Neuroinflammatory Responses in Lipopolysaccharide- Stimulated Microglial Cells
Abstract
Purpose: To investigate the antioxidant and anti-neuroinflammatory potentials of Olea europaea Linn. fruit pulp (OFP-EA) extract in LPS-stimulated BV-2 microglial cells.
Methods: Cell viabilities were measured using 3-(4,5-dimethylthiazol-2-yl)-2,5- diphenyl-tetrazolium bromide (MTT) assay. Antioxidant properties were evaluated using 1, 1-diphenyl-2-picryl-hydrazyl (DPPH) radical scavenging activity. Lipopolysaccharide (LPS) was used to stimulate BV-2 microglia. Nitric oxide (NO) production was measured using Griess assay. Inducible NO synthase (iNOS) expression and tumor necrosis factor-alpha (TNF-á) production were measured using enzyme-linked immunosorbent assay (ELISA) and Western blot analysis.
Results: OFP-EA extract significantly (p<0.001 at 20-200 ìg/ml, respectively) scavenged the free radicals in a dose-dependent fashion. The increased levels of No stimulated by LPS (34±2.41) were also inhibited by OFP-EA extract significantly and concentration dependently (27±2.32, 21±2.54, 17±1.92 and 11±1.94 at 10, 20, 40 and 80 ìg/ml, respectively). Further, OFP-EA suppressed the elevated levels iNOS expression and TNF-á production (p<0.001 at 20, 40 and 80 ìg/ml) in LPSstimulated BV-2 cells.
Conclusion: Results indicate that OFP-EA extract exhibited strong antioxidant properties and inhibited the excessive production of pro-inflammatory mediators such as NO, iNOS and TNF-á in LPSstimulated
BV-2 cells. The antioxidant activity exhibited by OFP-EA extract might play a critical role in ameliorating the inflammatory processes in LPS-stimulated BV-2 microglial cells.
Key words: Olive fruit pulp, antioxidant, neuroinflammation, microglia, TNF-á, iNOS.
