Phytoprostanes and phytofurans modulate COX-2-linked inflammation markers in LPS-stimulated THP-1 monocytes by lipidomics workflow.


Journal

Free radical biology & medicine
ISSN: 1873-4596
Titre abrégé: Free Radic Biol Med
Pays: United States
ID NLM: 8709159

Informations de publication

Date de publication:
01 05 2021
Historique:
received: 13 11 2020
revised: 24 02 2021
accepted: 01 03 2021
pubmed: 17 3 2021
medline: 29 6 2021
entrez: 16 3 2021
Statut: ppublish

Résumé

Inflammation is a fundamental pathophysiological process which occurs in the course of several diseases. The present work describes the capacity of phytoprostanes (PhytoPs) and phytofurans (PhytoFs) (plant oxylipins), present in plant-based foods, to modulate inflammatory processes mediated by prostaglandins (PGs, human oxylipins) in lipopolysaccharide (LPS)-stimulated THP-1 monocytic cells, through a panel of 21 PGs and PG's metabolites, analyzed by UHPLC-QqQ-ESI-MS/MS. Also, the assessment of the cytotoxicity of PhytoPs and PhytoFs on THP-1 cells evidenced percentages of cell viability higher than 90% when treated with up to 100 μM. Accordingly, 50 μM of the individual PhytoPs and PhytoFs 9-F

Identifiants

pubmed: 33722629
pii: S0891-5849(21)00151-9
doi: 10.1016/j.freeradbiomed.2021.03.002
pii:
doi:

Substances chimiques

Furans 0
Lipopolysaccharides 0
Cyclooxygenase 2 EC 1.14.99.1

Types de publication

Journal Article Research Support, Non-U.S. Gov't

Langues

eng

Sous-ensembles de citation

IM

Pagination

335-347

Informations de copyright

Copyright © 2021 Elsevier Inc. All rights reserved.

Auteurs

María Campillo (M)

Departamento de Enfermería, Universidad Católica de Murcia, UCAM, 3010, Murcia, Spain.

Sonia Medina (S)

Research Group on Quality, Safety and Bioactivity of Plant Foods. Department of Food Science and Technology, CEBAS-CSIC, University Campus of Espinardo - Edif. 25, 30100, Espinardo, Spain. Electronic address: smescudero@cebas.csic.es.

Federico Fanti (F)

Research Group on Quality, Safety and Bioactivity of Plant Foods. Department of Food Science and Technology, CEBAS-CSIC, University Campus of Espinardo - Edif. 25, 30100, Espinardo, Spain; University of Teramo, Faculty of Bioscience and Technology for Food, Agriculture and Environment, 64100, TE, Italy.

Juana I Gallego-Gómez (JI)

Departamento de Enfermería, Universidad Católica de Murcia, UCAM, 3010, Murcia, Spain.

Agustín Simonelli-Muñoz (A)

Departamento de Enfermería, Universidad Católica de Murcia, UCAM, 3010, Murcia, Spain.

Valérie Bultel-Poncé (V)

Institut des Biomolécules Max Mousseron (IBMM), UMR, 5247, CNRS, University of Montpellier, ENSCM, Faculty of Pharmacy, Montpellier, France.

Thierry Durand (T)

Institut des Biomolécules Max Mousseron (IBMM), UMR, 5247, CNRS, University of Montpellier, ENSCM, Faculty of Pharmacy, Montpellier, France.

Jean Marie Galano (JM)

Institut des Biomolécules Max Mousseron (IBMM), UMR, 5247, CNRS, University of Montpellier, ENSCM, Faculty of Pharmacy, Montpellier, France.

Francisco A Tomás-Barberán (FA)

Research Group on Quality, Safety and Bioactivity of Plant Foods. Department of Food Science and Technology, CEBAS-CSIC, University Campus of Espinardo - Edif. 25, 30100, Espinardo, Spain; Department of Biotechnology, College of Science, Taif University, Saudi Arabia.

Ángel Gil-Izquierdo (Á)

Research Group on Quality, Safety and Bioactivity of Plant Foods. Department of Food Science and Technology, CEBAS-CSIC, University Campus of Espinardo - Edif. 25, 30100, Espinardo, Spain. Electronic address: angelgil@cebas.csic.es.

Raúl Domínguez-Perles (R)

Research Group on Quality, Safety and Bioactivity of Plant Foods. Department of Food Science and Technology, CEBAS-CSIC, University Campus of Espinardo - Edif. 25, 30100, Espinardo, Spain.

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Classifications MeSH