UHPLC profiling and effects on LPS-stimulated J774A.1 macrophages of flavonoids from bergamot (Citrus bergamia) juice, an underestimated waste product with high anti-inflammatory potential

Journal of Functional Foods

Gian Carlo Tenore¹  Giorgio Calabrese¹  Michele Manfra²  Eduardo Sommella³  Francesco Pagano³  Rita Patrizia Aquino³  Giacomo Pepe³  Pietro Campiglia³  Stefania Marzocco³ 

[1] Dipartimento di Chimica Farmaceutica e Tossicologica, Università di Napoli Federico II, Via D. Montesano 49, 80131 Napoli, Italy;Dipartimento di Chimica, Università degli Studi della Basilicata, Viale dell’Ateneo Lucano 10, 85100 Potenza, Italy;Dipartimento di Farmacia, University of Salerno, Via Giovanni Paolo II 132, 84084 Fisciano (SA), Italy;

关键词: Bergamot;    Flavonoids;    UHPLC;    LPS;    Inflammation;   

DOI  :  

来源: DOAJ

【 摘 要 】

Despite its high content of flavonoids, bergamot (Citrus bergamia) juice, is considered a waste product of the essential oil industry. In the present contribution, the potential of bergamot juice against inflammation process is highlighted. After a fast and accurate characterization, by a novel UHPLC-IT-TOF platform, we evaluated the in vitro effect of bergamot juice against inflammatory response induced by Escherichia coli lipopolysaccharide (LPS) in J774A.1 murine macrophages. Bergamot juice reduced reactive oxygen species (ROS) release and other important pro-inflammatory mediators, such as nitric oxide (NO), inducible nitric oxide synthase (iNOS) and cycloxygenase-2 (COX-2) protein expression. Moreover, the cytoprotective haem-oxygenase-1 (OH-1) enzyme expression in LPS-stimulated J774A.1 macrophages was enhanced. Our results demonstrated that bergamot juice acts as antioxidant and anti-inflammatory agent in LPS-treated J774A.1 macrophages.

【 授权许可】

Unknown