Antioxidant activity of maslinic acid, a triterpene derivative obtained from Olea europaea
ABSTRACT We investigated the effect of maslinic acid (a triterpene derivative obtained from olive pomace), on the susceptibility of plasma or hepatocyte membranes to lipid peroxidation (LPO), induced respectively by the hydroxyl radical (OH*) generated by Fe2+/H2O2 ex vivo and by the system Fe3+/ascorbate in vitro; moreover, three groups of animals used in the plasma study were pretreated with CCl4 (to generate CCl3-*). Endogenous plasma lipoperoxide levels and susceptibility to LPO were decreased in rats treated with maslinic acid, after exposure to OH* by Fe2+/H2O2 (Fenton reaction). Co-incubation with maslinic acid prevented hepatocyte membrane LPO as shown by the reduction of TBARS. In conclusion, maslinic acid may offer some advantages in the resistance of oxidative stress in the animals.
Full-textDOI: · Available from: Andres Parra, Apr 07, 2014
- SourceAvailable from: Roberto Martínez-Beamonte
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- "In fact, hepatic gene expression changes were observed in mice consuming an unsaponifiable fraction-enriched olive oil with a high triterpene content , suggesting that OA could be responsible for the changes. Indeed, several biological properties have been attributed to OA in different experimental settings—as an in vitro anti-inflammatory , modulating inflammatory processes in vascular cells , inhibiting the production of proinflammatory cytokines by human peripheral blood mononuclear cells  and inducing prostaglandin I 2 release by human coronary smooth muscle cells in a cyclooxygenase-2-dependent manner ; as an antioxidant, protecting against lipid peroxidation   , suppressing superoxide anion generation  and reducing hydrogen peroxide-induced cell apoptotic death of vascular smooth muscle cells ; and as a vasorelaxant in rat aorta —and it has been found to have antitumor   , antidiabetogenic    , anti-HIV   and antihyperlipidemic   activities. Moreover , previous studies have reported hepatoprotective effects of OA     with short-term administration in mouse (23 mg/kg body Available online at www.sciencedirect.com "
ABSTRACT: Oleanolic acid is a triterpene widely distributed throughout the plant kingdom and present in virgin olive oil at a concentration of 57 mg/kg. To test the hypotheses that its long-term administration could modify hepatic gene expression in several animal models and that this could be influenced by the presence of APOA1-containing high-density lipoproteins (HDLs), diets including 0.01% oleanolic acid were provided to Apoe- and Apoa1-deficient mice and F344 rats. Hepatic transcriptome was analyzed in Apoe-deficient mice fed long-term semipurified Western diets differing in the oleanolic acid content. Gene expression changes, confirmed by reverse transcriptase quantitative polymerase chain reaction, were sought for their implication in hepatic steatosis. To establish the effect of oleanolic acid independently of diet and animal model, male rats were fed chow diet with or without oleanolic acid, and to test the influence of HDL, Apoa1-deficient mice consuming the latter diet were used. In Apoe-deficient mice, oleanolic acid intake increased hepatic area occupied by lipid droplets with no change in oxidative stress. Bmal1 and the other core component of the circadian clock, Clock, together with Elovl3, Tubb2a and Cldn1 expressions, were significantly increased, while Amy2a5, Usp2, Per3 and Thrsp were significantly decreased in mice receiving the compound. Bmal1 and Cldn1 expressions were positively associated with lipid droplets. Increased Clock and Bmal1 expressions were also observed in rats, but not in Apoa1-deficient mice. The core liver clock components Clock-Bmal1 are a target of oleanolic acid in two animal models independently of the diets provided, and this compound requires APOA1-HDL for its hepatic action.The Journal of nutritional biochemistry 12/2013; 24(12):2100-2109. DOI:10.1016/j.jnutbio.2013.07.010 · 3.79 Impact Factor
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- "They occur both in the form of free acids or aglycones in triterpenoid saponins, offering a wide range of health promoting activities both as pure substances or as blends. Among them, pentacyclic triterpenic acids (PTAs, Fig. 1) are endowed with a plethora of health-promoting properties, whose strength varies according to the chemical structure of PTAs involved (Allouche, Beltrán, Gaforio, Uceda, & Mesa, 2010; Baglin et al., 2003; Lin, Huang, Mong, Chan, & Yin, 2011; Montilla et al., 2003; Patocka, 2003; Rios, 2010; Setzer & Setzer, 2003; Wolska, Grudniak, Fiecek, Kraczkiewicz-Dowjat, & Kurek, 2010). Ursolic (3b-hydroxy-urs-12-en-28-oic acid) and oleanolic (3b-hydroxy-olea-12-en-28-oic acid) acids are the most studied PTAs, in part due to their abundance in a large number of food and medicinal plants (Janicsak, Veres, Zoltankakasy, & Mathe, 2006; Kowalski, 2007; Liu, 1995; Olszewska, 2008). "
ABSTRACT: The occurrence of triterpene pentacyclic acids in plants is extensive, but little is known about their availability in commercial extracts. A simple GC-MS method for the simultaneous determination of betulinic, corosolic, maslinic, oleanolic and ursolic acids was developed and applied to 38 different commercial plant extracts sold as ingredients for dietary supplements. A suitable protocol was set up to perform routine control of a diverse array of samples with different botanical, chemical and physical characteristics. Remarkable quantities of corosolic acid were found in dried extracts from aerial parts of Lagerstroemia speciosa and Ortosiphon stamineus (14233 and 1132mg/kg, respectively), while oleanolic acid was abundant in O. stamineus and Crataegus monogyna flowers (2774 and 2339mg/kg); ursolic was identified in O. stamineus, C. monogyna, L. speciosa and Arctostaphylos uva-ursi leaves (7773, 4165, 2108 and 1034mg/kg). Only L. speciosa was rich in maslinic acid (4958mg/kg), while minor amounts of betulinic acid (257 and 80mg/kg) were detected in L. speciosa and C. monogyna extracts. Lower quantities of triterpenic acids were identified in dried extracts of Harpagophyton procumbens root, propolis, Punica granatum root, Styrax benzoin, Vaccinium myrtillus fruits and Vitis vinifera seeds. Decoctions and fluid extracts lacked or contained very low amounts of triterpenic acids. Results are discussed in terms of quality and safety of these ingredients.Food Chemistry 01/2013; 136(2):735-41. DOI:10.1016/j.foodchem.2012.08.011 · 3.39 Impact Factor
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- "The new olive genotypes from the breeding programme could be identified with the last category. Olives are particularly rich in some of these substances, such as phenolic compounds and triterpenic acids (Liu, 1995; Montilla et al., 2003; Marrugat et al., 2004; Bendini et al., 2007). Olive phenolic compounds play an important role in the elaboration of table olives because they are responsible for their bitter taste, black colour and stuck (Brenes- Balbuena et al., 1992; Medina et al., 2009). "
ABSTRACT: New table olive genotypes (48) coming from a cross-breeding programme were evaluated. Most of the fruit traits covered a wide range of variability on the set of genotypes, fruit weight (1.1-9.7 g), pulp-to-pit ratio (1.7-10.0), fruit shape (1.0-1.6) and oil content (1.3-15.2%). This is the first time that healthy compounds such as triterpenic acids and phenolic compounds have also been evaluated in olive progenies. Genotypes were stored for 2 months in sterilised brine (5% NaCl and 0.5% acetic acid). A high amount of maslinic (685.0-1394.2 mg kg-1 olive flesh) and oleanolic acids (275.3-817.9 mg kg-1 olive flesh) was found in the flesh of olives stored. The main oleosidic and phenolic compounds evaluated in brines were hydroxytyrosol (1.9-8.4 mmol L-1), hydroxytyrosol glucosides (0.4-19.8 mmol L-1), oleuropein (0.0-4.7 mmol L-1) and the antimicrobial compounds, dialdehydic form of decarboxymethyl elenolic acid linked to hydroxytyrosol (0.0-3.4 mmol L-1) and decarboxymethyl elenolic acid (0.0-1.7 mmol L-1), the latter two being observed in only ten genotypes. The wide range of variation observed for most compounds indicates that the contents of these healthy compounds may be used as selection criteria in table olive breeding programmes.International Journal of Food Science & Technology 11/2012; 47(11-11):2334-2341. DOI:10.1111/j.1365-2621.2012.03107.x · 1.38 Impact Factor