Effects of Terpenes on the Osteoarthritis Cytokine Profile by Modulation of IL-6: Double Face versus Dark Knight?

BACKGROUND: Hemp seed oil and terpenes are emerging as a dietary supplement and complementary therapy for patients suffering from knee osteoarthritis (KOA). However, the mechanisms and effects induced by these molecules on inflammatory cytokines are not yet fully understood. The aim of this study was to evaluate the changes in the cytokine IL-1ß, IL-1α, IL-2, IL-6, and TNF-α levels from two oral hemp seed oil-based dietary supplements, of which only one included the addition of terpenes, in a population of KOA patients. METHODS: Sera from venous blood samples were collected from thirty-eight patients who were divided into two subgroups. The control group underwent a 45-day treatment with a dietary supplement containing only hemp seed oil, while the treatment group assumed a hemp seed oil and terpene-based dietary supplement for the same number of days. A Bio-Plex Human Cytokine assay was performed by a customized human cytokine five-plex panel for IL-1ß, IL-1α, IL-2, IL-6, and TNF-α. Patients were evaluated before the beginning of the treatment (T0) and soon after it (T1). RESULTS: No measurable levels of IL-2 and TNF-α were found in any of the subjects. Low levels of IL-1ß were found, which were significantly decreased in the treatment group. No change in IL-1α levels was observed, while treated patients had a significant increase in IL-6 levels. CONCLUSIONS: Hemp seed oil and terpene treatment modified the IL-1ß and IL-6 levels, counteracting KOA inflammation in this way. In this study, IL-6 revealed its new and alternative action, since it is traditionally known as a pro-inflammatory factor, but it recently has been found to have anti-inflammatory activity in the muscle-derived form, which is the one it assumes as a myokine when activated by terpenes.

Leaf removal and wine composition of Vitis vinifera L. cv. Nero d'Avola: the volatile aroma constituents.

BACKGROUND: Defoliation is a cultural practice for crop management in grapevines and the benefits effects have been demonstrated. Here, the influence of 'early' leaf removal on the quality of Nero d'Avola wines was evaluated. Particular attention has been given to the volatile constituents responsible for the wine aroma but also to the total amount of polyphenolic compounds, anthocyanins and flavonoids. RESULTS: 'Early' defoliation was manually applied and compared with non-defoliated controls. The grapes were harvested at two different ripening times following their technological and phenolic maturity. Statistical quantitative differences occurred among the samples from the four trials (defoliated and control samples, both at two ripening times). Both the time of harvest and the vine leaf removal determined variation in the wine composition. A large number of volatile constituents were identified and quantified; the odour activity values (OAVs) were calculated. Basal leaf removal reduced pH and increased titratable acidity, total amount of anthocyanins, flavonoids, polyphenols and colour intensity in the wines from the first harvest. Results showed the increase of fermentation and varietal aromas in the defoliated wines from the first harvest. Limited differences occurred between the wines from defoliated and control vines relative to the second harvest. Principal components analysis, which was applied to compounds with OAVs ≥ 0.5, allowed the different compounds to be distinguished. CONCLUSION: 'Early' leaf removal can lead to a positive effect on the quality of Nero d'Avola under the environmental conditions in which the present study was undertaken but particular attention has to be given to the time of grape harvest. The results also demonstrate that 'early' defoliation can be applied to improve wine quality in the Mediterranean region, where there is a concentration of rainfall during winter, and nearly arid conditions and high temperatures during the summer.

Biodiversity of indigenous Saccharomyces populations from old wineries of south-eastern Sicily (Italy): preservation and economic potential.

In recent years, the preservation of biodiversity has become an important issue. Despite much public discussion, however, current practices in the food industry seldom take account of its potential economic importance: on the contrary, the introduction of industrialized agriculture practices over large areas has often resulted in a dramatic reduction in biodiversity.In this paper, we report on the remarkable degree of biodiversity in the wine yeast populations naturally present in a small area of Sicily (Italy) where traditional (non-industrial) winery practices are still in place. Out of more than 900 Saccharomyces yeast isolates recovered from late spontaneous fermentations, we detected at least 209 strains. Most interestingly, when evaluated at the fermentation and technological level, a number of isolates were found to be superior to industrial yeast strains. Out of a selected group, isolates from two strains were used for experimental fermentations in a winery environment and the quality of the wines produced was assessed at the technological, quality and sensory levels. Given that the characteristics of the wines produced were found to be industrially appealing, the study demonstrated the economic potential of preserving the patrimony of Sicilian yeast biodiversity and highlighted the importance of maintaining traditional wine making practices.

Natural heme oxygenase-1 inducers in hepatobiliary function.

Many physiological effects of natural antioxidants, their extracts or their major active components, have been reported in recent decades. Most of these compounds are characterized by a phenolic structure, similar to that of alpha-tocopherol, and present antioxidant properties that have been demonstrated both in vitro and in vivo. Polyphenols may increase the capacity of endogenous antioxidant defences and modulate the cellular redox state. Changes in the cellular redox state may have wide-ranging consequences for cellular growth and differentiation. The majority of in vitro and in vivo studies conducted so far have attributed the protective effect of bioactive polyphenols to their chemical reactivity toward free radicals and their capacity to prevent the oxidation of important intracellular components. However, in recent years a possible novel aspect in the mode of action of these compounds has been suggested; that is, the ultimate stimulation of the heme oxygenase-1 (HO-1) pathway is likely to account for the established and powerful antioxidant/anti-inflammatory properties of these polyphenols. The products of the HO-catalyzed reaction, particularly carbon monoxide (CO) and biliverdin/bilirubin have been shown to exert protective effects in several organs against oxidative and other noxious stimuli. In this context, it is interesting to note that induction of HO-1 expression by means of natural compounds contributes to protection against liver damage in various experimental models. The focus of this review is on the significance of targeted induction of HO-1 as a potential therapeutic strategy to protect the liver against various stressors in several pathological conditions.

S100B Protein concentration in milk-formulas for preterm and term infants. Correlation with industrial preparation procedures.

Human milk S100B protein possesses important neurotrophic properties. However, in some conditions human milk is substituted by milk formulas. The aims of the present study were: to assess S100B concentrations in milk formulas, to verify any differences in S100B levels between preterm and term infant formulas and to evaluate the impact of industrial preparation at predetermined phases on S100B content. Two different set of samples were tested: (i) commercial preterm (n = 36) and term (n = 36) infant milk formulas; ii) milk preterm (n = 10) and term infant (n = 10) formulas sampled at the following predetermined industrial preparation time points: skimmed cow milk (Time 0); after protein sources supplementation (Time 1); after pasteurization (Time 2); after spray-drying (Time 3). Our results showed that S100B concentration in preterm formulas were higher than in term ones (p < 0.01). In addition, S100B concentrations during industrial preparation showed a significant increase (p < 0.001) at Time 1 followed by a slight decrease (p > 0.05) at Time 2, whereas a significant (p < 0.001) dip was observed at Time 3. In conclusion, S100B showed a sufficient thermostability to resist pasteurization but not spry-drying. New feeding strategies in preterm and term infants are therefore warranted in order to preserve S100B protein during industrial preparation.

Phenolic compounds and antioxidant activity of Italian extra virgin olive oil Monti Iblei.

The profile of phenolic compounds, antioxidant capacity, oxidative stability, and chemical characteristics (free acidity, peroxide value, specific extinction K232 and K270 values, and DeltaK) of 22 commercial extra virgin olive oil (EVOO) samples coming from the denomination of protected origin (DPO) Monti Iblei and obtained from olives harvested in the period September-December 2005 in the production area of the province of Siracusa (Sicily, Italy) were evaluated. The content of total phenols, expressed as gallic acid equivalents, ranged from 14.80 to 121.20 mg/100 g, with a mean value of 53.72 mg/100 g, mainly attributable to deacetoxyligstroside aglycone, deacetoxyoleuropein aglycone, oleuropein aglycone, and ligstroside aglycone. The mean values of Trolox equivalent antioxidant capacity (TEAC) and of oxidative stability were 54.76 and 11.99 hours, respectively. Both TEAC and oxidative stability were positively correlated to the phenol content and to the percentage of inclusion of the olive cultivar "Tonda Iblea." The high mean content of phenols, besides conferring prolonged oxidative stability, likely confers to the DPO Monti Iblei EVOO marked potential beneficial effects for human health.