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Effect of olive oil phenolic compounds on osteoblast differentiation
Author(s) -
MelguizoRodríguez Lucía,
ManzanoMoreno Francisco Javier,
De LunaBertos Elvira,
Rivas Ana,
RamosTorrecillas Javier,
Ruiz Concepción,
GarcíaMartínez Olga
Publication year - 2018
Publication title -
european journal of clinical investigation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.164
H-Index - 107
eISSN - 1365-2362
pISSN - 0014-2972
DOI - 10.1111/eci.12904
Subject(s) - alkaline phosphatase , osteoblast , apigenin , chemistry , luteolin , flow cytometry , in vitro , caffeic acid , in vivo , biochemistry , flavonoid , microbiology and biotechnology , biology , antioxidant , enzyme
Abstract Background Osteoporosis is a skeletal disorder characterized by compromised bone strength that predisposes individuals to an increased risk of fracture. Previous in vivo and in vitro studies have reported that phenolic compounds present in extra virgin olive oil have a beneficial effect on osteoblasts in terms of increase cell proliferation. The aim of this study was to determine whether phenolic compounds present in olive oil could modify the expression of cell differentiation markers on osteoblasts. Study design An in vitro experimental design was performed using MG ‐63 osteoblasts cell line. Methods MG 63 cells were exposed to different doses of luteolin, apigenin, or p‐coumaric, caffeic or ferulic acid. Alkaline phosphatase ( ALP ) was evaluated by spectrophotometry and antigen expression (cluster of differentiation [ CD ] 54, CD 80, CD 86 and HLA ‐ DR ) by flow cytometry. Results At 24 hour, treated groups showed an increased ALP and modulated antigen profile, with respect to the nontreated group. Conclusion These results demonstrate that the phenolic compounds studied induce cell maturation in vitro, increasing ALP synthesis and reducing the expression of antigens involved in immune functions of the osteoblast which would improve bone density.