| 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
|
|
WOS Category
|
AGRICULTURE, MULTIDISCIPLINARY
FOOD SCIENCE & TECHNOLOGY
CHEMISTRY, APPLIED
|
| Resource |
| Human and Animal Cells |
RBL 2H3(RCB2782) |
