1st International Immunonutrition Workshop, Valencia, 3–5 October 2007, Valencia, SpainOlive pomace oil (‘orujo’ oil) is an olive oil product suitable for human consumption that is traditionally produced in Spain(1). The non-acylglycerol component of this oil is a good source of interesting minor components, e.g. triterpenes(2), or fatty alcohols, derived from waxy materials.This study is part of the project AGL2005–00572/ALI, financially supported by the Comision Interministerial de Ciencia y Tecnologia (CICYT).Peer reviewe

Fernández-Arche, Ángeles

Márquez-Martín, Ana

Puerta, Rocío de la

Ruiz-Gutiérrez, Valentina

Digital.CSIC

Proceedings of the Nutrition Societyhttp://journals.cambridge.org/PNSAdditional services for Proceedings of the Nutrition Society:Email alerts: Click hereSubscriptions: Click hereCommercial reprints: Click hereTerms of use : Click hereEffect of long­chain fatty alcohols from orujo olive oil on nitric oxide and eicosanoid generationM. A. Fernández Arche, R. de la Puerta Vázquez, A. Márquez Martín and V. Ruiz­GutierrezProceedings of the Nutrition Society / Volume 67 / Issue OCE1 / May 2008 / E38DOI: 10.1017/S0029665108006472, Published online: 12 May 2008Link to this article: http://journals.cambridge.org/abstract_S0029665108006472How to cite this article:M. A. Fernández Arche, R. de la Puerta Vázquez, A. Márquez Martín and V. Ruiz­Gutierrez (2008). Effect of long­chain fatty alcohols from orujo olive oil on nitric oxide and eicosanoid generation. Proceedings of the Nutrition Society,67, E38 doi:10.1017/S0029665108006472Request Permissions : Click hereDownloaded from http://journals.cambridge.org/PNS, IP address: 150.214.9.232 on 13 Sep 20121st International Immunonutrition Workshop, Valencia, 3–5 October 2007, Valencia, SpainEffect of long-chain fatty alcohols from orujo olive oil on nitric oxideand eicosanoid generationM. A. Ferna´ndez Arche1, R. de la Puerta Va´zquez1, A. Ma´rquez Martı´n1 and V. Ruiz-Gutierrez21Department of Pharmacology, School of Pharmacy, University of Seville, C/ Profesor Garcı´a Gonzalez No. 2and 2Instituto de la Grasa (CSIC), Av. Padre Garcı´a Tejero No. 4, 41012 Seville, SpainOlive pomace oil (‘orujo’ oil) is an olive oil product suitable for human consumption that is traditionally produced in Spain(1). The non-acylglycerol component of this oil is a good source of interesting minor components, e.g. triterpenes(2), or fatty alcohols, derived fromwaxy materials. Tetracosanol (C24OH; 30%), hexacosanol (C26OH; 37%) and octacosanol (C28OH; 15%) are the major constituents ofthe long-chain fatty alcohol (LCFA) fraction isolated from orujo olive oil(3). A similar mixture of long-chain alcohols, termed ‘polico-sanol’ and purified from waxy materials of different sources such as sugar cane, bees wax, rice bran or spinach, have shown manybeneficial physiological activities(4,5). The present study focused on the effect of LCFA isolated from orujo olive oil on NO, PGE2 andTNFa release by a lipopolysaccharide (LPS)-stimulated murine macrophage cell line (RAW-264.7) as well as the effect on thromboxaneB2 (TXB2) generation by A-23187-stimulated rat peritoneal neutrophils (PMN). Nitrite (as an index of NO generation) levels weredetermined by a fluorometric method. PGE2, TNFa and TXB2 production were quantified by sandwich immunoassay.LCFA significantly and dose-dependently decreased the NO production in LPS-stimulated RAW-264.7 cell line macrophages (Fig. 1).Western-blot analysis for inducible NO synthase (iNOS) showed that NO reduction was a consequence of the 100% inhibition of iNOSexpression at a dose of 100mg/ml (Fig. 2). By contrast, LCFA scarcely affected PGE2 levels (Fig. 1). TNFa production was alsosignificantly decreased by LCFA at the highest dose assayed (100 mg/ml; Fig. 1). LCFA significantly reduced TXA2 production in ratPMN stimulated with A-23187 (Fig. 3).cells aloneLPS 25 50 10001 0 02 0 03 0 04 0 05 0 0cells aloneL P S2 55 01 0 0L C H F A(µg/ml)TNF-α (pg/ml)cells aloneLPS 25 50 10002 5 05 0 07 5 0cells aloneLP S255010 0LC HFA(µg/m l)NO2(ng/ml)cells aloneLPS 25 50 10001 02 03 0cells aloneL P S2 55 01 0 0L C H F A(µg/ml)PGE 2(ng/ml)?????????????Fig. 1. Effect of LCFA on NO, PGE2 and TNFa produced by LPS (10mg/ml)-stimulated RAW-264.7 murine macrophages (1 · 106 cells/ml). Mean values were significantlydifferent from those for LPS control group: **P<0.01, ***P<0.001.Fig. 2. Effect of LCFA subfraction on iNOS expressionand densitometric analysis in RAW 264.7 cells. DEX,dexamethasone; OD, optical density.01 0 02 0 02 5 5 0 1 0 0L C F A( µ g / m l )A 2 3 1 8 7( 1 µ M )*** *pg/mlTXB2Fig. 3. Effect of LCFA on TXB2 produced by A-23187-stimulated rat PMN. Meanvalues were significantly different from the control value: *P<0.05, ***P<0.001.These results showed that LCFA isolated from ‘orujo’ oil has a protective effect on some mediators implicated in the development ofinflammatory damage in these experimental models and suggest its potential value as a functional component of the olive pomace oil.This study is part of the project AGL2005–00572/ALI, financially supported by the Comision Interministerial de Ciencia y Tecnologia (CICYT).1. Perona JS, Aracemis C, Ruiz-Gutierrez V & Catala´ A (2005) J Agric Food Chem 53, 730–735.2. Perez Camino MC & Cert A (1999) J Agric Food Chem 47, 1558–1562.3. Marquez A (2007) Doctoral Thesis, Universidad de Sevilla.4. Taylor JC, Rapport L & Lockwood GB (2003) Nutrition 19, 192–195.5. Singh DK, Li L & Porter TD (2006) J Pharmacol Exp Ther 318, 1020–1026.Proceedings of the Nutrition Society (2008), 67 (OCE), E38 doi:10.1017/S0029665108006472

Proceedings of The Nutrition Society

Effect of long-chain fatty alcohols from orujo olive oil on nitric oxide and eicosanoid generation

Comision Interministerial de Ciencia y Tecnologia (CICYT) AGL2005–00572/AL

Fernández Arche, María de los Ángeles

Puerta Vázquez, Rocío de la

Márquez Martín, Ana

Ruiz Gutiérrez, Valentina

idUS. Depósito de Investigación Universidad de Sevilla

1st International Immunonutrition Workshop, Valencia, 3–5 October 2007, Valencia, SpainEffect of long-chain fatty alcohols from orujo olive oil on nitric oxideand eicosanoid generationM. A. Ferna´ndez Arche1, R. de la Puerta Va´zquez1, A. Ma´rquez Martı´n1 and V. Ruiz-Gutierrez21Department of Pharmacology, School of Pharmacy, University of Seville, C/ Profesor Garcı´a Gonzalez No. 2and 2Instituto de la Grasa (CSIC), Av. Padre Garcı´a Tejero No. 4, 41012 Seville, SpainOlive pomace oil (‘orujo’ oil) is an olive oil product suitable for human consumption that is traditionally produced in Spain(1). The non-acylglycerol component of this oil is a good source of interesting minor components, e.g. triterpenes(2), or fatty alcohols, derived fromwaxy materials. Tetracosanol (C24OH; 30%), hexacosanol (C26OH; 37%) and octacosanol (C28OH; 15%) are the major constituents ofthe long-chain fatty alcohol (LCFA) fraction isolated from orujo olive oil(3). A similar mixture of long-chain alcohols, termed ‘polico-sanol’ and purified from waxy materials of different sources such as sugar cane, bees wax, rice bran or spinach, have shown manybeneficial physiological activities(4,5). The present study focused on the effect of LCFA isolated from orujo olive oil on NO, PGE2 andTNFa release by a lipopolysaccharide (LPS)-stimulated murine macrophage cell line (RAW-264.7) as well as the effect on thromboxaneB2 (TXB2) generation by A-23187-stimulated rat peritoneal neutrophils (PMN). Nitrite (as an index of NO generation) levels weredetermined by a fluorometric method. PGE2, TNFa and TXB2 production were quantified by sandwich immunoassay.LCFA significantly and dose-dependently decreased the NO production in LPS-stimulated RAW-264.7 cell line macrophages (Fig. 1).Western-blot analysis for inducible NO synthase (iNOS) showed that NO reduction was a consequence of the 100% inhibition of iNOSexpression at a dose of 100mg/ml (Fig. 2). By contrast, LCFA scarcely affected PGE2 levels (Fig. 1). TNFa production was alsosignificantly decreased by LCFA at the highest dose assayed (100 mg/ml; Fig. 1). LCFA significantly reduced TXA2 production in ratPMN stimulated with A-23187 (Fig. 3).cells aloneLPS 25 50 10001 0 02 0 03 0 04 0 05 0 0cells aloneL P S2 55 01 0 0L C H F A(µg/ml)TNF-α (pg/ml)cells aloneLPS 25 50 10002 5 05 0 07 5 0cells aloneLP S255010 0LC HFA(µg/m l)NO2(ng/ml)cells aloneLPS 25 50 10001 02 03 0cells aloneL P S2 55 01 0 0L C H F A(µg/ml)PGE 2(ng/ml)Fig. 1. Effect of LCFA on NO, PGE2 and TNFa produced by LPS (10mg/ml)-stimulated RAW-264.7 murine macrophages (1 · 106 cells/ml). Mean values were significantlydifferent from those for LPS control group: **P<0.01, ***P<0.001.Fig. 2. Effect of LCFA subfraction on iNOS expressionand densitometric analysis in RAW 264.7 cells. DEX,dexamethasone; OD, optical density.01 0 02 0 02 5 5 0 1 0 0L C F A( µ g / m l )A 2 3 1 8 7( 1 µ M )*** *pg/mlTXB2Fig. 3. Effect of LCFA on TXB2 produced by A-23187-stimulated rat PMN. Meanvalues were significantly different from the control value: *P<0.05, ***P<0.001.These results showed that LCFA isolated from ‘orujo’ oil has a protective effect on some mediators implicated in the development ofinflammatory damage in these experimental models and suggest its potential value as a functional component of the olive pomace oil.This study is part of the project AGL2005–00572/ALI, financially supported by the Comision Interministerial de Ciencia y Tecnologia (CICYT).1. Perona JS, Aracemis C, Ruiz-Gutierrez V & Catala´ A (2005) J Agric Food Chem 53, 730–735.2. Perez Camino MC & Cert A (1999) J Agric Food Chem 47, 1558–1562.3. Marquez A (2007) Doctoral Thesis, Universidad de Sevilla.4. Taylor JC, Rapport L & Lockwood GB (2003) Nutrition 19, 192–195.5. Singh DK, Li L & Porter TD (2006) J Pharmacol Exp Ther 318, 1020–1026.Proceedings of the Nutrition Society (2008), 67 (OCE), E38 doi:10.1017/S0029665108006472http://dx.doi.org/10.1017/S0029665108006472Downloaded from http:/www.cambridge.org/core. Universidad de Sevilla, on 15 Sep 2016 at 16:41:16, subject to the Cambridge Core terms of use, available at http:/www.cambridge.org/core/terms.

M. A. Fernández Arche

R. de la Puerta Vázquez

A. Márquez Martín

V. Ruiz-Gutierrez

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Effect of long-chain fatty alcohols from orujo olive oil on nitric oxide and eicosanoid generation

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