論文 - 詳細
| RRC ID | 43974 |
|---|---|
| 著者 | Isoda H, Motojima H, Margout D, Neves M, Han J, Nakajima M, Larroque M. |
| タイトル | Antiallergic effect of Picholine olive oil-in-water emulsions through β-hexosaminidase release inhibition and characterization of their physicochemical properties. |
| ジャーナル | 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. |
| 巻・号 | 60(32) |
| ページ | 7851-8 |
| 公開日 | 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 |
| 引用数 | 8 |
| WOS 分野 | AGRICULTURE, MULTIDISCIPLINARY FOOD SCIENCE & TECHNOLOGY CHEMISTRY, APPLIED |
| オルトメトリクス指標 |
オルトメトリクス指標項目
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| 最多言及媒体 | Patent(IFI CLAIMS) |
| 各媒体での言及数の合計 | 1 |
| 過去6か月間でのオルトメトリクス指標の変動値 | 0.0 |
| リソース情報 | |
| ヒト・動物細胞 | RBL 2H3(RCB2782) |