Open AccessOsteoarthritis treatment with a novel nutraceutical acetylated ligstroside aglycone, a chemically modified extra-virgin olive oil polyphenol
Author(s) -
María C. de Andrés,
Mia S. Meiss,
Marina SánchezHidalgo,
Alejandro González-Benjumea,
J. FernandezBolanos,
Catalina AlarcóndelaLastra,
Richard O.C. Oreffo
Publication year - 2020
Publication title -
journal of tissue engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.436
H-Index - 30
ISSN - 2041-7314
DOI - 10.1177/2041731420922701
Subject(s) - aglycone , osteoarthritis , nutraceutical , polyphenol , chemistry , nitric oxide , pharmacology , medicine , biochemistry , glycoside , antioxidant , pathology , alternative medicine , organic chemistry
Recent studies have shown that dietary patterns confer protection from certain chronic diseases related to oxidative stress, the immune system and chronic low-grade inflammatory diseases. The aim of this study was to evaluate the anti-inflammatory potential and the capacity to attenuate cartilage degradation using extra-virgin olive oil–derived polyphenols for the treatment of osteoarthritis. Results show that both nutraceuticals ligstroside aglycone and acetylated ligstroside aglycone showed an anti-inflammatory profile. Acetylated ligstroside aglycone significantly reduced the expression of pro-inflammatory genes including NOS2 and MMP13 at both RNA and protein levels; decreased nitric oxide release; and, importantly, reduced proteoglycan loss in human osteoarthritis cartilage explants. Our study demonstrated that a new synthetic acetylated ligstroside aglycone derivative offers enhanced anti-inflammatory profile than the natural nutraceutical compound in osteoarthritis. These results substantiate the role of nutraceuticals in osteoarthritis with implications for therapeutic intervention and our understanding of osteoarthritis pathophysiology.