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Dietary phenolic compounds modify glutathione redox homeostasis and cytokine release in human T lymphocytes (134.1)
Author(s) -
Richardson Sian,
Ford Christopher,
Crozier Alan,
Lotito Silvina,
McArdle Francis,
McArdle Anne,
Jackson Malcolm
Publication year - 2014
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.28.1_supplement.134.1
Subject(s) - chemistry , cytokine , glutathione , pyrogallol , tumor necrosis factor alpha , polyphenol , biochemistry , pharmacology , interleukin 8 , antioxidant , immunology , biology , enzyme
Polyphenols and phenolic acids are abundant in fruits and vegetables. Twenty‐nine dietary phenolic compounds were screened for effects on cytokine release (interleukin 2 (IL2), interleukin 8 (IL8), and tumour necrosis factor α (TNFα)) by Jurkat T‐lymphocytes. Cells were treated with phenolic compounds for 48h, with or without stimulation with 25ng/ml phorbol myristate acetate and 5μg/ml phytohaemagglutinin (PMA/PHA) to induce cytokine release at the 24h time point. Polyphenols had more anti‐inflammatory effects than phenolic acids. In unstimulated cells, 1μM resveratrol decreased IL2 by 42±7% and IL8 by 32±8%, compared with vehicle controls (p<0.05). For PMA/PHA stimulated cells, 1μM isorhamnetin reduced IL2 by 50±4%, IL8 by 58±6% and TNFα by 63±7%, and curcumin reduced IL2 by 43±14%, IL8 by 30±7% and TNFα by 22±5 (p<0.05). Compounds that significantly modulated cytokine release were investigated for effects on glutathione redox status. Cells treated with 1µM epigallocatechin gallate (EGCG) or pyrogallol increased total and reduced glutathione compared with vehicle controls and reduced glutathione redox potentials from ‐211±3mV (controls) to ‐216±2mV (EGCG) and ‐221±2mV (pyrogallol; p<0.05). Polyphenols demonstrating anti‐inflammatory and redox modulating effects will be further investigated using proteomics to identify cellular pathways responsive to treatments with polyphenols. Grant Funding Source : Supported by BBSRC DRINC and Unilever