UHPLC profiling and effects on LPS-stimulated J774A.1 macrophages of flavonoids from bergamot (Citrus bergamia) juice, an underestimated waste product with high anti-inflammatory potential

作者：Sommella Eduardo; Pepe Giacomo; Pagano Francesco; Tenore Gian Carlo; Marzocco Stefania; Manfra Michele; Calabrese Giorgio; Aquino Rita Patrizia; Campiglia Pietro^*

来源：Journal of Functional Foods, 2014, 7: 641-649.

DOI：10.1016/j.jff.2013.12.021

• Bergamot
• Flavonoids
• UHPLC
• LPS
• Inflammation

Despite its high content of flavonoids, bergamot (Citrus bergamia) juice, is considered a waste product of the essential oil industry. In the present contribution, the potential of bergamot juice against inflammation process is highlighted. After a fast and accurate characterization, by a novel UHPLC-IT-TOF platform, we evaluated the in vitro effect of bergamot juice against inflammatory response induced by Escherichia coli lipopolysaccharide (LPS) in J774A.1 murine macrophages. Bergamot juice reduced reactive oxygen species (ROS) release and other important pro-inflammatory mediators, such as nitric oxide (NO), inducible nitric oxide synthase (iNOS) and cycloxygenase-2 (COX-2) protein expression. Moreover, the cytoprotective haem-oxygenase-1 (OH-1) enzyme expression in LPS-stimulated J774A.1 macrophages was enhanced. Our results demonstrated that bergamot juice acts as antioxidant and anti-inflammatory agent in LPS-treated J774A.1 macrophages.

• 出版日期2014-3