Proceedings of International Congress on Bioactive Compounds and International Workshop on Bioactive Compounds
Proceedings of 2nd International Congress on Bioactive Compounds

Oils present different fatty acid compositions according to the oil source and this influences their physicochemical characteristics. In addition, the minority components of the oils vary, and olive oil is known to have bioactive compounds related to several health benefits. These compounds can act in different ways within the body, and the gastrointestinal digestion process can directly influence their bioactivity, due to enzymatic interactions and pH changes. The present study aimed to evaluate the effects of in vitro digestion on anti-inflammatory potential of extra virgin olive oil (EVOO) and soybean oil (SO) emulsions. Emulsions of extra virgin olive oil (EVOOE) and soybean oil (SOE) were prepared at a concentration of 3% in water (w/w) with 1% of Tween 20. The bioaccessible fraction was obtained through in vitro digestion, according to the INFOGEST protocol, with the oral, gastric and small intestinal phases (Brodkorb et al., 2019). The anti-inflammatory analyses were performed using RAW 264.7 macrophages (murine lineage) transfected with NF-kB-pLUC gene to access NF-kB transcription factor activation, and ELISA assays to quantify TNF-α and CXCL2/MIP-2 (Lazarini et al., 2022). As results, the NF-κB activation was significantly reduced (p < 0.05) in the macrophages treated with EVOOE (89% at 500 μg/mL), while no reduction was observed in the macrophages treated with the SOE, at the tested concentrations (p < 0.05). Since EVOOE had a high potential to modulate the activation of NF-κB, which is a transcription factor involved in the expression of genes directly linked to the inflammatory response, the EVOOE in vitro digestion was performed, and the bioaccessible fraction was obtained (EVOOBF). After in vitro digestion, the EVOOBF was able to reduce the NF-κB activation significantly (p < 0.05) in the macrophages at a lower concentration (92% at 250 μg/mL). Therefore, the anti-inflammatory potential of the EVOO increased after the simulated gastrointestinal digestion. Furthermore, both EVOOE and EVOOBF were able to reduce significantly the TNF-α release (73% at 1,000 μg/mL, and 86% at 250 μg/mL, respectively) in the macrophages (p < 0.05). The chemokine CXCL2/MIP-2 release was reduced in macrophages treated with EVOOE and EVOOBF by 26% at 1000 μg/mL, and 87% at 250 μg/mL, respectively (p < 0.05). As conclusion, extra virgin olive oil had its anti-inflammatory potential in murine macrophages increased after in vitro digestion.