Extra virgin olive oil inhibits Helicobacter pylori growth in vitro and the development of mice gastric mucosa lesions in vivo.

Helicobacter pylori infection is widespread worldwide, with more than a half of the world population infected. H. pylori antibiotic-resistant strains and non-compliance to therapy are the major causes of H. pylori eradication failure. The search for new therapies based on plant extracts is a scientific interest field. The present study was conducted to evaluate the effect in vitro of extra virgin olive oil (EVOO), hydroxytyrosol (HT), and oleuropein (Olp) against two H. pylori strains and the effect in vivo of the oral administration of EVOO on the gastric mucosa of BALB/c mice infected with this microorganism. The broth microdilution method assayed the antibacterial in vitro activity of EVOO, HT, and Olp against H. pylori strains. For in vivo studies, male BALB/c mice were infected orally with an H. pylori suspension every 72 h. Four groups were used: (1) Control, (2) H. pylori-infected (HP), (3) EVOO, and (4) HP + EVOO. Mice were sacrificed at 7, 15, and 30 days. The stomachs were removed and observed under a microscope. Scoring of the degree of erosion was determined. Samples were processed by histological techniques for light microscopy. Macroscopic analysis showed that the presence of small erosions increased, both in number and size, in the infected group. Animals infected and treated with EVOO exhibited the presence of fewer erosions, which decreased in number as the treatment progressed. The mucosa of the control and EVOO groups showed normal histological characteristics at the three times studied. The mucosa of animals infected with H. pylori showed disruptions of the lining epithelium, damage to gastric glands, and vasodilation. The mucosa of animals infected with H. pylori and treated with EVOO showed morphological characteristics similar to those of normal and EVOO mucosa. For the first time, the current study showed the effect in vitro and in vivo of EVOO and combined administration of HT and Olp against H. pylori using an animal model. Future studies are needed to establish the mechanism of EVOO's action at the gastric mucosa level to propose this product as a natural antimicrobial agent for the treatment of gastric H. pylori infections.

Oleuropein-Enriched Extract From Olive Mill Leaves by Homogenizer-Assisted Extraction and Its Antioxidant and Antiglycating Activities.

Olive oil consumption has increased in the last two decades and consequently, its wastes have increased, which generates a tremendous environmental impact. Among the by-products are the olive mill leaves, which are easier and inexpensive to treat than other olive by-products. However, little research has been done on their chemical composition and potential bioactivity. Hence, in this study, olive mill leaves were used to obtain Oleuropein-Enriched Extracts (OLEU-EE) using Conventional Extraction, Ultrasound-Assisted Extraction, and Homogenization-Assisted Extraction. These three techniques were evaluated using a Factorial Design to determine the parameters to obtain an OLEU-EE with high contents of Total Phenolic Compounds (TPC), Antioxidant Activity (AA), and Oleuropein concentration (OLEU). From the results, the Homogenizer-Assisted Extraction (HAE) technique was selected at 18,000 rpm, solid:liquid ratio 1:10, and 30 s of homogenization with 70% ethanol, due to its high TPC (5,196 mg GA/100 g), AA (57,867 µmol of TE/100 g), and OLEU (4,345 mg of OLEU/100 g). In addition, the antiglycating effect of OLEU-EE on the levels of (1) fluorescent Advanced Glycation End Products (AGEs) were IC50 of 0.1899 and 0.1697 mg/mL for 1λEXC 325/λEM 440 and 2λEXC 389/λEM 443, respectively; (2) protein oxidative damage markers such as dityrosine (DiTyr), N-formylkynurenine (N-formyl Kyn), and kynurenine (Kyn) were IC50 of 0.1852, 0.2044, and 0.1720 mg/mL, respectively. In conclusion, OLEU-EE from olive mill leaves has different capacities to inhibit AGEs evidenced by the IC50 of fluorescent AGEs and protein oxidation products, together with the scavenging free radical evidenced by the concentration of Trolox Equivalent. Therefore, OLEU-EE could be potential functional ingredients that prevent oxidative damage caused by free radicals and AGEs accumulation.

Nocellara Del Belice (Olea europaea L. Cultivar): Leaf Extract Concentrated in Phenolic Compounds and Its Anti-Inflammatory and Radical Scavenging Activity.

Olea europaea L. is a plant belonging to the Oleaceae family, widely grown around the Mediterranean Basin and its leaves are a source of phenolic compounds with antioxidant and anti-inflammatory capacity. Among these, oleuropein and luteolin-7-O-glucoside represent two major polyphenolic compounds in olive-leaf extract. Herein, a polystyrene resin was used to recover the polyphenolic fraction from the acetone-water leaf extract from Nocellara del Belice cultivar, which showed the higher level of analysed bioactive compounds, compared to Carolea cultivar. The antioxidant activity of the extract concentrated in phenolic compounds (OLECp) was evaluated through a classical assay and electron paramagnetic resonance (EPR) for DPPH and hydroxyl radicals scavenging. Thus, the anti-inflammatory activity and the potential beneficial effects in reducing lipid accumulation in an in vitro model of NAFLD using McA-RH7777 cells exposed to oleic acid (OA) were evaluated. Nile Red and Oil Red O have been used to stain the lipid accumulation, while the inflammatory status was assessed by Cytokines Bioplex Assay. OLECp (TPC: 92.93 ± 9.35 mg GAE/g, TFC: 728.12 ± 16.04 mg RE/g; 1 g of extract contains 315.250 mg of oleuropein and 17.44 mg of luteolin-7-O-glucoside) exerted a good radical scavenging capability (IC50: 2.30 ± 0.18 mg/mL) with a neutralizing power against DPPH and hydroxyl radicals, as confirmed by the decreased signal area of the EPR spectra. Moreover, OLECp at concentration of 25, 50 and 100 µg/mL counteracted the intracellular inflammatory status, as result of decreased intracellular lipid content. Our results highlighted the multiple properties and applications of an O. europaea extract concentrated in polyphenols, and the possibility to formulate novel nutraceuticals with antioxidant properties, destined to ameliorate human health.

Atividade antimicrobiana da Oleuropeína e do Hipoclorito de Sódio, isolados e combinados, na inativação de células em suspensão de Staphylococcus aureus / Antimicrobian activity of Oleuropein and Sodium Hypochlorite, isolated and combined, in the inactivation of suspended cells of Staphylococcus aureus

Objetivo ­ Verificar ação antimicrobiana da Oleuropeína isolada e em conjunto como Hipiclorito de Sódio 1%. Métodos ­ A resistência a sanitizantes foi avaliada pela Concentração Inibitória Mínima (CIM) para SA (cepa ATCC 25923) Laborclin® Brasil, utilizando-se o método de diluição em caldo e incubados a 37°C/24h para comparação dos tubos. Para o método disco difusão em ágar (DDA), após correção das bactérias em 108 UFC (escala 0,5 McFarland) foram plaqueadas pela técnica swab de algodão padronizado, para espalhamento da suspensão na placa de Petri contendo TSA (Ágar Tríptico de Soja, Sigma-Aldrich). Colocou-se discos de 6mm de papel filtro, embebidos nos sanitizantes e incubados em estufa a 37°C/24h, seguida da leitura dos halos de inibição. Resultados ­ A turvação e o halo de inibição ponta a Ole mais eficaz contra as células de Staphylococcus aureus em relação ao HS 1%. Isso ocorre devido ao fosfatidilglicerol presente nos derivados da Oliveira. Conclusão ­ A OLE tem efeito sanitizante contra a S. aureus, porém são necessários novos estudos. O HS não deve sofrer diluições para a limpeza das superfícies hospitalares para não perder seu efeito antibacteriano

Objective ­ to verify the antimicrobial action of Oleuropein alone and together as Sodium Hypochlorite 1%. Methods ­ The resistance to sanitizers was evaluated by the Minimum Inhibitory Concentration (CIM) for SA (strain ATCC 25923) Laborclin® Brasil, using the dilution method in broth and incubated at 37ºC / 24h for comparison of tubes. For the disc agar diffusion method (DDA), after correction of the bacteria in 108 CFU (0.5 McFarland scale), they were plated using the standardized cotton swab technique to spread the suspension on the Petri dish containing TSA (Triptych Soy Agar, Sigma-Aldrich). 6mm discs of filter paper were placed, soaked in sanitizers and incubated in an oven at 37ºC / 24h, followed by the reading of the inhibition halos. Results ­ Turbidity and the tip of Ole inhibition halo more effective against Staphylococcus aureus cells in relation to HS 1%. This is due to the phosphatidylglycerol present in the derivatives of Oliveira. Conclusion ­ OLE has a sanitizing effect against S. aureus, however further studies are needed. HS should not be diluted to clean hospital surfaces so as not to lose its antibacterial effect

Role of maltodextrin and inulin as encapsulating agents on the protection of oleuropein during in vitro gastrointestinal digestion.

Olive leaves extract (OLE) was spray-dried with maltodextrin (MD) or inulin (IN) to study the evolution of oleuropein (OE) during in vitro gastrointestinal digestion, its bioaccessibility and potential bioavailability. In the case of OLE-MD, OE was partially degraded in gastric and intestinal conditions; whereas in OLE-IN, OE was released under gastric conditions and partially degraded under intestinal conditions. In both cases, the encapsulation of OLE led to higher OE contents at the end of digestion, compared with non-encapsulated OLE, suggesting a protective role of the polysaccharides by the formation of non-covalent polysaccharides-OE complexes. OE bioaccessibility was ten times higher (p ≤ 0.05) in OLE-MD and OLE-IN than in non-encapsulated OLE. However, OE potential bioavailability, evaluated by tangential filtration, was not detected. Encapsulation technology and the encapsulant agent used may determine the release of the encapsulated compounds at a specific-site and their effect on health.

Evaluation of olive leaf extract as a growth promoter on the performance, blood biochemical parameters, and caecal microflora of broiler chickens

The objective of the study was to examine the effects of an alcoholic liquid olive leaf extract (OLE) obtained from fresh leaves on the growth performance, carcass weight, caecal microflora, and some plasma variables, such as triglycerides, total cholesterol, high-density lipoprotein (HDL), and low-density lipoprotein (LDL) cholesterol in broiler chickens. A total of 375 one-day-old male broilers (Ross 308) were randomly divided into five treatments with five replicate pens (15 birds each) per treatment. The birds were fed either a basal diet with no supplement (control), with 75 (OLE75), 150 (OLE150), 300 (OLE300), and 600 (OLE600) mg kg−1 oleuropein, provided by 0.66, 1.33, 2.65, and 5.32 g kg−1 of the OLE. The dietary supplementation of OLE linearly increased daily body weight gain (BWG), feed intake (FI), and carcass weight and improved feed conversion ratio (FCR). Although the OLE600 broilers had the highest daily FI among the treatments, there were significant increases in their BWG and improvements in FCR compared with the control, OLE75, and OLE150 birds. The carcass weights of OLE150, OLE300, and OLE600 birds were higher than those of the control group. The OLE600 diet increased the dressing percentage compared with the OLE75, OLE150, and OLE300 diets. The abdominal fat weight and the plasma HDL concentration of the control broilers were lower than those of all OLE birds. All doses of OLE supplementation decreased the caecal E. coli content. A growth-promoting effect is obtained from the dietary supplementation of 600 mg kg−1 oleuropein due to its beneficial effect on growth performance and caecal microflora populations of broilers.(AU)

Effects of Olive Oil and Its Minor Components on Cardiovascular Diseases, Inflammation, and Gut Microbiota.

Olive oil is one of the main ingredients in the Mediterranean diet, being an important ally in disease prevention. Its nutritional composition is comprised of mainly monounsaturated fatty acids, with oleic being the major acid, plus minor components which act as effective antioxidants, such as hydroxytyrosol. Studies have shown that the consumption of olive oil, as well as its isolated components or in synergism, can be a primary and secondary protective factor against the development of cardiovascular diseases since it reduces the concentrations of low-density lipoproteins and increases the concentration of high-density lipoproteins. Furthermore, it exerts an influence on the inflammatory markers, such as interleukin-6 and tumor necrosis factor, which are pro-inflammatory agents in the body. The components present in olive oil are also associated with the promotion of intestinal health since they stimulate a higher biodiversity of beneficial gut bacteria, enhancing their balance. The objective of this review is to present recent data on investigated effects of olive oil and its components on the metabolism, focused on cardiovascular diseases, inflammation, and gut biota.

Double emulsions with olive leaves extract as fat replacers in meat systems with high oxidative stability.

Double emulsions (DE) with a healthy oil blend as lipid phase and an olive leave extract (OLE) encapsulated in the internal aqueous phase (DE/OLE) were incorporated as fat replacers in meat systems, in order to improve both the lipid profile and the oxidative stability. After 14 days of storage at 4 °C, DE/OLE showed good physical stability (90% of globule population was still below 10 µm diameter), and high antioxidant capacity (over 80%), longer than time required for this type of food ingredients. A high correlation was found between the remaining oleuropein content and the antioxidant capacity in both meat systems with DE/OLE (MS-DE/OLE) and meat systems with the oil blend as liquid oil and non-encapsulated OLE (MS-L/OLE). MS-DE/OLE were technologically feasible and showed higher retention of oleuropein (69%), oxidative stability and antioxidant capacity at 60 °C for 7 days than MS-L/OLE, where oleuropein was almost depleted. The encapsulation of OLE in DE could be a suitable strategy to avoid lipid oxidation in meat systems with healthier lipid profile.

Photoprotection assessment of olive (Olea europaea L.) leaves extract standardized to oleuropein: In vitro and in silico approach for improved sunscreens.

Olive leaves contain higher amount of polyphenols than olive oil and represent a waste product from olive harvest and pruning of olive trees. The most abundant compound in olive leaves is oleuropein. Benefits of the topical application of olive leaves extract were previously reported, but little information is available on its photoprotective potential and the result of the association of this extract with organic UV filters in topical sunscreen formulations. The olive leaves extract photoprotective potential is less explored for both oral and topical photoprotection in comparison with other plants extracts and polyphenols, such as Polypodium leucotomos extract and resveratrol. There are increasing efforts towards developing more efficient sunscreens and a photoprotection assessement along with a better understanding of the photochemistry of naturally occurring sunscreens could aid the design of new and improved commercial sunscreen formulations. This study was designed to investigate the photoprotective potential of olive leaves extract standardized for oleuropein performing a set of in vitro and in silico tools as an innovative approach, highlighting yeast assays, in vitro Sun Protection Factor (SPF) and molecular modelling studies of UV absorption. This study supports the use of olive leaves extract for photoprotection, as an effective photoprotective, anti-mutagenic and antioxidant active, also showing a synergistic effect in association with UV filters with an improvement on in vitro SPF of sunscreen formulations.

Evolution of the phenolic compounds profile of olive leaf extract encapsulated by spray-drying during in vitro gastrointestinal digestion.

An olive leaf extract (OLE) was microencapsulated with sodium alginate (SA) by spray-drying to study the evolution of oleuropein (ORP) during in vitro gastrointestinal digestion, and its bioaccessibility and potential bioavailability from OLE and OLE-SA microparticles. Secoiridoids, flavonoids, simple phenols, oleosides and elenolic acid were identified in OLE. OLE/SA ratio 1:1.6 and inlet air temperature 135 °C were the optimal conditions for OLE-SA microparticles. ORP (70%) from OLE was degraded during gastric digestion, giving hydroxytyrosol and ORP-aglycone, whereas only the superficial ORP was released from microparticles. The remaining ORP from OLE was degraded under intestinal conditions, leading to oleosides; whereas alginate was swollen and disintegrated, releasing the ORP (90% of encapsulated ORP). ORP from both OLE and microparticles was degraded to hydroxytyrosol under colonic conditions. Encapsulation of OLE allowed the protection of ORP under gastric conditions and its controlled release at intestinal conditions, and higher bioaccessibility (58%) and potential bioavailability (20%).

Pencil graphite electrodes for improved electrochemical detection of oleuropein by the combination of Natural Deep Eutectic Solvents and graphene oxide.

A novel methodology is presented for the enhanced electrochemical detection of oleuropein in complex plant matrices by Graphene Oxide Pencil Grahite Electrode (GOPGE) in combination with a buffer modified with a Natural Deep Eutectic Solvent, containing 10% (v/v) of Lactic acid, Glucose and H2 O (LGH). The electrochemical behavior of oleuropein in the modified-working buffer was examined using differential pulse voltammetry. The combination of both modifications, NADES modified buffer and nanomaterial modified electrode, LGH-GOPGE, resulted on a signal enhancement of 5.3 times higher than the bare electrode with unmodified buffer. A calibration curve of oleuropein was performed between 0.10 to 37 µM and a good linearity was obtained with a correlation coefficient of 0.989. Detection and quantification limits of the method were obtained as 30 and 102 nM, respectively. In addition, precision studies indicated that the voltammetric method was sufficiently repeatable, %RSD 0.01 and 3.16 (n = 5) for potential and intensity, respectively. Finally, the proposed electrochemical sensor was successfully applied to the determination of oleuropein in an olive leaf extract prepared by ultrasound-assisted extraction. The results obtained with the proposed electrochemical sensor were compared with Capillary Zone Electrophoresis analysis with satisfactory results.

Antidiabetic Effect of Oleuropein from Olea europaea Leaf against Alloxan Induced Type 1 Diabetic in Rats

This study have been designed to study the effect of extracted pure oleuropein from Oleaeuropaealeaf against alloxan induced type 1 diabetic rats.Diabetic male ratwas induced by injectingsingle subcutaneous injection of 100 mg/kg b.wof alloxan.Respectively, pure oleuropein compound (5, 10, 15 and 20 mg/kg.b.w)was orally administered once per a day during a period of 40 days ofexperiment.Then, the serum blood was collected for the determination of glucose level,haematological analysis, enzymatic and non-enzymatic antioxidant. Further, pancreatic tissue was evaluated for histological examination. Oleuropein showed a significant rolein attenuating the blood glucose levels and elevation of in-vivo antioxidantafter treating diabetic rats with 5 and 10 mg/kg. b.w.The haematologicaltest did not show any significant differences. The histological sections of diabetic rats treated with 5mg/kg/ b.w ofoleuropein showed regularity in size appearance of pancreatic islet with normal distribution of islet cells.Oleuropein as a natural active compound have antioxidant activity to attenuate the effect of alloxan against diabetic disease.Therefore, it can be recommended to use oleuropein as an additive food to cure type 1 diabetic.

Azeitonas de mesa no Brasil: mercado, tecnologia e aspectos legais / Table olives in Brazil: market, technology and legal aspects

Azeitona de mesa é o produto vegetal fermentado de maior importância no mundo ocidental. Apesar de não possuir produção significativa, o Brasil está entre os dez maiores consumidores de azeitona de mesa do mundo. Para o ano safra 2013/2014 (período entre os dias 01 de outubro até 30 de setembro), estima-se que o país seja o segundo maior importador e o nono maior consumidor do fruto. No entanto, as características do fruto e os principais processos de elaboração de azeitonas de mesa são pouco conhecidos no Brasil. Dessa maneira, este trabalho objetiva realizar um levantamento do mercado, as principais tecnologias utilizadas e os aspectos legais associadas à produção de azeitona de mesa.

Table olives is the greater importance fermented vegetable product in the western world. Despite not having significant production, Brazil is among the ten largest consumers of table olives in the world. For the crop year of 2013/2014 (period between 01 October to 30 September) it is estimated that the country becomes the second largest importer and the ninth-largest consumer of the fruit. However, knowledge about the fruit characteristics and the main processes of elaboration of table olives are scarce. Thus, this research aims to survey the market, main technologies and the associated legal aspects of the production of table olives.

Azeitonas de mesa no Brasil: mercado, tecnologia e aspectos legais / Table olives in Brazil: market, technology and legal aspects

Azeitona de mesa é o produto vegetal fermentado de maior importância no mundo ocidental. Apesar de não possuir produção significativa, o Brasil está entre os dez maiores consumidores de azeitona de mesa do mundo. Para o ano safra 2013/2014 (período entre os dias 01 de outubro até 30 de setembro), estima-se que o país seja o segundo maior importador e o nono maior consumidor do fruto. No entanto, as características do fruto e os principais processos de elaboração de azeitonas de mesa são pouco conhecidos no Brasil. Dessa maneira, este trabalho objetiva realizar um levantamento do mercado, as principais tecnologias utilizadas e os aspectos legais associadas à produção de azeitona de mesa.(AU)

Table olives is the greater importance fermented vegetable product in the western world. Despite not having significant production, Brazil is among the ten largest consumers of table olives in the world. For the crop year of 2013/2014 (period between 01 October to 30 September) it is estimated that the country becomes the second largest importer and the ninth-largest consumer of the fruit. However, knowledge about the fruit characteristics and the main processes of elaboration of table olives are scarce. Thus, this research aims to survey the market, main technologies and the associated legal aspects of the production of table olives.(AU)

Hydroxytyrosol and oleuropein of olive oil inhibit mast cell degranulation induced by immune and non-immune pathways.

The aim of this study was to determine whether hydroxytyrosol and oleuropein, the major phenols found in olives and olive oil, inhibit mast cell activation induced by immune and non-immune pathways. Purified peritoneal mast cells were preincubated in the presence of test compounds (hydroxytyrosol or oleuropein), before incubation with concanavalin A, compound 48/80 or calcium ionophore A23187. Dose-response and time-dependence studies were carried out. Comparative studies with sodium cromoglycate, a classical mast cell stabilizer, were also made. After incubation the supernatants and pellets were used to determine the ß-hexosaminidase content by colorimetric reaction. The percentage of ß-hexosaminidase release in each tube was calculated and taken as a measure of mast cell activation. Other samples of cell pellets were used for cell viability studies by the trypan blue dye exclusion test, or fixed for light and electron microscopy. Biochemical and morphological findings of the present study showed for the first time that hydroxytyrosol and oleuropein inhibit mast cell degranulation induced by both immune and non-immune pathways. These results suggest that olive phenols, particularly hydroxytyrosol and oleuropein, may provide insights into the development of useful tools for the prevention and treatment of mast cell-mediated disorders.