Epidemiological studies associate whole-grain consumption with several health benefits and increasing evidence suggests whole-grain wheat polyphenols as healthy agents with anti-inflammatory properties (1). However, many studies demonstrated the impact, usually negative, of wheat bran, rich in polyphenols, on bread quality. We have previously evaluated the bread making ability of meals composed of re-milled semolina biofortified with selected durum wheat milling by-products (200 g/kg) that were: i) residuals of the second and third debranning steps of durum wheat (DB), ii) the micronized and air-classified thin fraction obtained from the same residuals (MB), or iii) coarse bran obtained from conventional roller milling of non-debranned durum wheat (B) (2). We showed that total soluble phenolic compounds and antioxidant activity were significantly higher in MB and DB than in B (2), with acceptable bread quality in particular for MB. However, their biological anti-inflammatory potential was unknown. The aim of this study was to analyse the vascular anti-inflammatory properties of the phenolic extracts obtained from different biofortified bread by evaluating endothelium-monocyte adhesion and endothelial and monocytic inflammatory gene expression. Cultured human endothelial and monocytic cells were incubated with increasing concentrations (1, 5 or 10 ?g/mL) of phenolic acids extracts from biofortified bread (B, DB, MB) before stimulation with inflammatory challenge lipopolysaccharide (LPS 1 ?g/mL). All phenolic acids extracts inhibited, in a concentration-dependent manner, the stimulated endothelial leukocyte adhesion, and the protein expression of endothelial adhesion molecules. By real time PCR, we found that B, DB and MB phenolic extracts down-regulated the mRNA levels of adhesion molecules as well as pro-inflammatory cytokines and chemoattractants in stimulated endothelial cells and monocytes. Our findings appreciate the bread biofortified with selected durum wheat milling by-products as a source of phenolic acids with multiple anti-inflammatory properties.
Effects of polyphenolic extracts from biofortified bread on inflammatory gene expression in human endothelial and monocytic cells
Massaro M;Scoditti E;Milano F;Laddomada B;Carluccio MA
2018
Abstract
Epidemiological studies associate whole-grain consumption with several health benefits and increasing evidence suggests whole-grain wheat polyphenols as healthy agents with anti-inflammatory properties (1). However, many studies demonstrated the impact, usually negative, of wheat bran, rich in polyphenols, on bread quality. We have previously evaluated the bread making ability of meals composed of re-milled semolina biofortified with selected durum wheat milling by-products (200 g/kg) that were: i) residuals of the second and third debranning steps of durum wheat (DB), ii) the micronized and air-classified thin fraction obtained from the same residuals (MB), or iii) coarse bran obtained from conventional roller milling of non-debranned durum wheat (B) (2). We showed that total soluble phenolic compounds and antioxidant activity were significantly higher in MB and DB than in B (2), with acceptable bread quality in particular for MB. However, their biological anti-inflammatory potential was unknown. The aim of this study was to analyse the vascular anti-inflammatory properties of the phenolic extracts obtained from different biofortified bread by evaluating endothelium-monocyte adhesion and endothelial and monocytic inflammatory gene expression. Cultured human endothelial and monocytic cells were incubated with increasing concentrations (1, 5 or 10 ?g/mL) of phenolic acids extracts from biofortified bread (B, DB, MB) before stimulation with inflammatory challenge lipopolysaccharide (LPS 1 ?g/mL). All phenolic acids extracts inhibited, in a concentration-dependent manner, the stimulated endothelial leukocyte adhesion, and the protein expression of endothelial adhesion molecules. By real time PCR, we found that B, DB and MB phenolic extracts down-regulated the mRNA levels of adhesion molecules as well as pro-inflammatory cytokines and chemoattractants in stimulated endothelial cells and monocytes. Our findings appreciate the bread biofortified with selected durum wheat milling by-products as a source of phenolic acids with multiple anti-inflammatory properties.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
