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Neuroprotective effects in human SH-SY5H neuroblastoma cells of selected microbial-derived phenolic metabolites and aroma compounds from wine

AutorEsteban-Fernández, Adelaida ; Bartolomé, Begoña ; Moreno-Arribas, M. Victoria
Fecha de publicación2015
Citación7th ICPH (2015)
ResumenBeneficial health effects issued from moderate wine consumption have been mainly associated to the occurrence of bioactive molecules in wine, such as polyphenols and some aroma-active compounds. However, the beneficial health properties of polyphenols are mainly atributed to the compounds derived from their metabolism. In the colon, gut bacteria can convert wine polyphenols into different low molecular weight metabolites (in particular phenolic acids) that are able to be absorbed in situ. Neuroinflammation process underpins the basis of neurodegenerative disorders, as Alzheimer's or Parkinson's diseases. Moderate wine consumption has been reported to exert a positive effect in prevention of neuronal disorders as well as to improve cognitive function. Furthermore, recent evidentes suggest that wine components could exert their actions by interacting with different signalling routes, such as mitogen-activated protein kinase (MAPK) pathway. MAPK are a family of serine/threonine kinases that translate extracellular signals into intracellular responses, leading to changes in enzyme activity and gene expression involved in neuroprotection. To go deep into the knowledge of which mechanisms are involved in the protective role of wine in neuroinflammation, we bave assessed changes in the expression of MAPK (ERK1/2, p38 and JNK) and STAT-1 proteins in SH-SY5Y neuroblastoma cells, after incubation with phenolic acids derived from the colonic microbial metabolism of wine polyphenols [3,4dihydroxyphenylacetic acid, 3-(4-hydroxyphenyl)propionic acid, 3-(3-hydroxyphenyl)propionic acid 3-hydroxyphenylacetic acid, 2-hydroxybenzoic acid (salicylic acid) and its -D-O-glucuronide] and wine aroma compounds (linalool and 1,8-cineole). The peroxynitrite generator SIN-1(3-morpholinosydnonimine), was used to cause a cell injury situation. After discarding a neurotoxic effect of the assayed compounds, the study of the protective effect of these compounds (0.1-10μM) against neuronal induced injury was carried out using Alamar Blue assay. The results indicated that al the phenolic acids and their derivatives were able to protect neurons from SIN-1-induced injury; meanwhile aroma compounds did not exert a clear protective effect. Inmunoblotting technique revealed a significant modulation (p<0.05) of the phospborylation of p38 and ERK1/2 by both type of compounds, phenolic acids and aroma compounds, dependnig of the compound and concentration. On the other side, no clear effects were observed in the case of JNK or STAT-1 expression for both types of compounds. To sum up, our wok means an advance in the characterization of the molecular mechanisms responsible of the neuroprotection effects of wine.
DescripciónResumen del póster presentado a la 7th International Conference on Polyphenols and Health, celebrada en Tours (Francia) del 27 al 30 de octubre de 2015.
Aparece en las colecciones: (CIAL) Comunicaciones congresos
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