Osteoarthritis treatment with a novel nutraceutical acetylated ligstroside aglycone, a chemically modified extra-virgin olive oil polyphenol
Osteoarthritis treatment with a novel nutraceutical acetylated ligstroside aglycone, a chemically modified extra-virgin olive oil polyphenol
Recent studies have shown that dietary patterns confer protection from certain chronic diseases related to oxidative stress, the immune system and chronic low-grade inflammatory diseases. The aim of this study was to evaluate the anti-inflammatory potential and the capacity to attenuate cartilage degradation using extra-virgin olive oil–derived polyphenols for the treatment of osteoarthritis. Results show that both nutraceuticals ligstroside aglycone and acetylated ligstroside aglycone showed an anti-inflammatory profile. Acetylated ligstroside aglycone significantly reduced the expression of pro-inflammatory genes including NOS2 and MMP13 at both RNA and protein levels; decreased nitric oxide release; and, importantly, reduced proteoglycan loss in human osteoarthritis cartilage explants. Our study demonstrated that a new synthetic acetylated ligstroside aglycone derivative offers enhanced anti-inflammatory profile than the natural nutraceutical compound in osteoarthritis. These results substantiate the role of nutraceuticals in osteoarthritis with implications for therapeutic intervention and our understanding of osteoarthritis pathophysiology.
Oreffo, Richard
ff9fff72-6855-4d0f-bfb2-311d0e8f3778
De Andres Gonzalez, Maria Del Carmen
54e87e8a-1aa2-4907-a8a0-25d0c15e5e40
1 December 2020
Oreffo, Richard
ff9fff72-6855-4d0f-bfb2-311d0e8f3778
De Andres Gonzalez, Maria Del Carmen
54e87e8a-1aa2-4907-a8a0-25d0c15e5e40
Oreffo, Richard and De Andres Gonzalez, Maria Del Carmen
(2020)
Osteoarthritis treatment with a novel nutraceutical acetylated ligstroside aglycone, a chemically modified extra-virgin olive oil polyphenol.
Journal of Tissue Engineering, 11.
(doi:10.1177/2041731420922701).
Abstract
Recent studies have shown that dietary patterns confer protection from certain chronic diseases related to oxidative stress, the immune system and chronic low-grade inflammatory diseases. The aim of this study was to evaluate the anti-inflammatory potential and the capacity to attenuate cartilage degradation using extra-virgin olive oil–derived polyphenols for the treatment of osteoarthritis. Results show that both nutraceuticals ligstroside aglycone and acetylated ligstroside aglycone showed an anti-inflammatory profile. Acetylated ligstroside aglycone significantly reduced the expression of pro-inflammatory genes including NOS2 and MMP13 at both RNA and protein levels; decreased nitric oxide release; and, importantly, reduced proteoglycan loss in human osteoarthritis cartilage explants. Our study demonstrated that a new synthetic acetylated ligstroside aglycone derivative offers enhanced anti-inflammatory profile than the natural nutraceutical compound in osteoarthritis. These results substantiate the role of nutraceuticals in osteoarthritis with implications for therapeutic intervention and our understanding of osteoarthritis pathophysiology.
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EVOO_06042020_Accepted
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Accepted/In Press date: 8 April 2020
e-pub ahead of print date: 27 May 2020
Published date: 1 December 2020
Identifiers
Local EPrints ID: 439591
URI: http://eprints.soton.ac.uk/id/eprint/439591
ISSN: 2041-7314
PURE UUID: 2ec2a866-6dbc-465c-afc0-a57ce410dcaf
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Date deposited: 27 Apr 2020 16:47
Last modified: 17 Mar 2024 05:29
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Author:
Maria Del Carmen De Andres Gonzalez
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