Antiallergic effect of Picholine olive oil-in-water emulsions through β-hexosaminidase release inhibition and characterization of their physicochemical properties.

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.

• Authors: Hiroko Isoda, Hideko Motojima, Delphine Margout, Marcos Neves, Junkyu Han, Mitsutoshi Nakajima, Michel Larroque
• Journal: Journal of agricultural and food chemistry (J Agric Food Chem) Vol. 60 Issue 32 Pg. 7851-8 (Aug 15 2012) ISSN: 1520-5118 [Electronic] United States
• PMID: 22830309 (Publication Type: Journal Article)

Chemical References

• Anti-Allergic Agents
• Emulsions
• Olive Oil
• Plant Oils
• Water
• Apigenin
• beta-N-Acetylhexosaminidases
• Luteolin

Topics

• 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, pharmacology)
• Rats
• Species Specificity
• Transcriptome
• Water (chemistry)
• beta-N-Acetylhexosaminidases (antagonists & inhibitors)