Antiallergic Effect of Picholine Olive Oil-in-Water Emulsions through beta-Hexosaminidase Release Inhibition and Characterization of Their Physicochemical Properties

作者：Isoda Hiroko^*; Motojima Hideko; Margout Delphine; Neves Marcos; Han Junkyu; Nakajima Mitsutoshi; Larroque Michel

来源：Journal of Agricultural and Food Chemistry, 2012, 60(32): 7851-7858.

DOI：10.1021/jf3016078

• Southern France olive oil
• beta-hexosaminidase inhibitory effect
• phenol content
• physical property

The inhibitory effect of Picholine olive oil from Montpellier in Southern France on the chemical mediator release in type I allergy, using rat basophilic leukemia (RBL-2H3) cells, was investigated. Oil-in-water (O/W) emulsions prepared using Picholine olive oil showed an inhibitory effect on the chemical mediator release and decreased expressions of genes related to type I allergy in RBL-2H3 cells. We then measured the phenolic compounds present in Picholine olive oil using high-performance liquid chromatography and investigated some physical properties, such as droplet size, size distribution, viscosity, and surface tension of the resulting olive O/W emulsions. Our findings indicate that Picholine olive oil has high flavonoids content, especially apigenin, and the prepared emulsion of Picholine olive oil resulted in a considerable small size distribution, with an average droplet size of 170 nm.

• 出版日期2012-8-15