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Título

Neuroprotective Effects of Selected Microbial-Derived Phenolic Metabolites and Aroma Compounds from Wine in Human SH-SY5Y Neuroblastoma Cells and Their Putative Mechanisms of Action

AutorEsteban-Fernández, Adelaida CSIC; Rendeiro, C.; Spencer, J. P. E.; Coso, D. Gigorro del; González de Llano, Dolores CSIC ORCID ; Bartolomé, Begoña CSIC ORCID ; Moreno-Arribas, M. Victoria CSIC ORCID
Fecha de publicación14-mar-2017
EditorFrontiers Media
CitaciónFrontiers in Nutrition 4: 3 (2017)
ResumenModerate wine consumption has shown the potential to delay the onset of neurodegenerative diseases. This study investigates the molecular mechanisms underlying the protective effects of wine-derived phenolic and aroma compounds in a neuroinflammation model based on SIN-1 stress-induced injury in SH-SY5Y neuroblastoma cells. Cell pretreatment with microbial metabolites found in blood after wine consumption, 3,4-dihydroxyphenylacetic (3,4-DHPA), 3-hydroxyphenylacetic acids and salicylic β-d-O-glucuronide, at physiologically concentrations (0.1–10 μM) resulted in increased cell viability versus SIN-1 control group (p<0.05). Results also showed significant decreases in mitogen-activated protein kinase (MAPK) p38 and ERK1/2 activation as well as in downstream pro-apoptotic caspase-3 activity by some of the studied compounds. Moreover, pretreatment with p38, MEK, and ERK1/2-specific inhibitors, which have a phenolic-like structure, also resulted in an increase on cell survival and a reduction on caspase-3 activity levels. Overall, these results contribute with new evidences related to the neuroprotective actions of wine, pointing out that wine-derived human metabolites and aroma compounds may be effective at protecting neuroblastoma cells from nitrosative stress injury by inhibiting neuronal MAPK p38 and ERK1/2, as well as downstream caspase 3 activity.
Versión del editorhttp://dx.doi.org/10.3389/fnut.2017.00003
URIhttp://hdl.handle.net/10261/152644
DOI10.3389/fnut.2017.00003
ISSN2296-861X
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