Bioaccessible (poly)phenol metabolites from raspberry protect neural cells from oxidative stress and attenuate microglia activation

Gonçalo Garcia, Sara Nanni, Inês Figueira, Ines Ivanov, Gordon J. McDougall, Derek Stewart, Ricardo B. Ferreira, Paula Pinto, Rui F. M. Silva, Dora Brites, Cláudia N. Santos

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24 Citations (Scopus)

Abstract

Neuroinflammation is an integral part of the neurodegeneration process inherent to several aging dysfunctions. Within the central nervous system, microglia are the effective immune cells, responsible for neuroinflammatory responses. In this study, raspberries were subjected to in vitro digestion simulation to obtain the components that result from the gastrointestinal (GI) conditions, which would be bioaccessible and available for blood uptake. Both the original raspberry extract and the gastrointestinal bioaccessible (GIB) fraction protected neuronal and microglia cells against H2O2-induced oxidative stress and lipopolysaccharide (LPS)-induced inflammation, at low concentrations. Furthermore, this neuroprotective capacity was independent of intracellular ROS scavenging mechanisms. We show for the first time that raspberry metabolites present in the GIB fraction significantly inhibited microglial pro-inflammatory activation by LPS, through the inhibition of Iba1 expression, TNF-α release and NO production. Altogether, this study reveals that raspberry polyphenols may present a dietary route to the retardation or amelioration of neurodegenerative-related dysfunctions.

Original languageEnglish
Pages (from-to)274-283
Number of pages10
JournalFood Chemistry
Volume215
Early online date28 Jul 2016
DOIs
Publication statusPublished - 15 Jan 2017

Keywords

  • Polyphenols
  • Raspberry
  • Bioaccessibility
  • Oxidative stress
  • Neuroprotective mechansims
  • Neuroinflammation

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    Garcia, G., Nanni, S., Figueira, I., Ivanov, I., McDougall, G. J., Stewart, D., Ferreira, R. B., Pinto, P., Silva, R. F. M., Brites, D., & Santos, C. N. (2017). Bioaccessible (poly)phenol metabolites from raspberry protect neural cells from oxidative stress and attenuate microglia activation. Food Chemistry, 215, 274-283. https://doi.org/10.1016/j.foodchem.2016.07.128