RRC ID 43974
Author Isoda H, Motojima H, Margout D, Neves M, Han J, Nakajima M, Larroque M.
Title Antiallergic effect of Picholine olive oil-in-water emulsions through β-hexosaminidase release inhibition and characterization of their physicochemical properties.
Journal J Agric Food Chem
Abstract The inhibitory effect of Picholine olive oil from Montpellier in Southern France on the chemical mediator release in type I allergy, using rat basophilic leukemia (RBL-2H3) cells, was investigated. Oil-in-water (O/W) emulsions prepared using Picholine olive oil showed an inhibitory effect on the chemical mediator release and decreased expressions of genes related to type I allergy in RBL-2H3 cells. We then measured the phenolic compounds present in Picholine olive oil using high-performance liquid chromatography and investigated some physical properties, such as droplet size, size distribution, viscosity, and surface tension of the resulting olive O/W emulsions. Our findings indicate that Picholine olive oil has high flavonoids content, especially apigenin, and the prepared emulsion of Picholine olive oil resulted in a considerable small size distribution, with an average droplet size of 170 nm.
Volume 60(32)
Pages 7851-8
Published 2012-8-15
DOI 10.1021/jf3016078
PMID 22830309
MeSH Animals Anti-Allergic Agents / pharmacology* Apigenin / analysis Cell Line, Tumor Chemical Phenomena Emulsions France Hypersensitivity / genetics Leukemia, Basophilic, Acute Luteolin / analysis Olea Olive Oil Plant Oils / chemistry* Plant Oils / pharmacology* Rats Species Specificity Transcriptome Water / chemistry* beta-N-Acetylhexosaminidases / antagonists & inhibitors*
IF 4.192
Times Cited 8
Human and Animal Cells RBL 2H3(RCB2782)