cyclooxygenase-2 and interleukin-1β. Moreover, HtyOle was identified for the first time in olive oil by-products by means of high performance liquid chromatography coupled with mass spectrometry. By contrast, HtyOle was not found in intact olives. Our results suggest that HtyOle is formed during oil processing and represents a significant form in which hydroxytyrosol occurs.
评价了具有短,中和长酰基链的羟基
酪氨酸酯减少脂
多糖刺激的RAW264.7巨噬细胞减少
一氧化氮(NO)产生的能力。在测试的化合物中,发现C18酯,即
硬脂酸羟基酪
氨酯(HtySte)和
油酸羟基酪
氨酯(HtyOle),以浓度依赖的方式降低NO的产生,而其他化合物(包括母体
羟基酪醇)在测试浓度下无效。范围(0.5-5μM)。对HtyOle潜在的免疫调节特性的进一步研究表明,
前列腺素E 2具有明显的浓度依赖性。生产。在转录
水平上,HtyOle抑制诱导型NO合酶,环氧合酶2和白介素1β的表达。此外,通过高效
液相色谱-质谱联用,首次在橄榄油副产品中鉴定出HtyOle。相比之下,完整橄榄中未发现HtyOle。我们的结果表明,HtyOle是在石油加工过程中形成的,代表了其中存在
羟基酪醇的重要形式。