Effect of phenolic extracts from different extra-virgin olive oil varieties on osteoblast-like cells

Abstract

The reported incidence of osteoporosis is lower in countries in which the Mediterranean diet predominates, and this apparent relationship may be mediated by the phenolic compounds present in olive oil. The objective of this study was to determine the effect of phenolic extracts from different varieties of extra-virgin olive oil (Picual, Arbequina, Picudo, and Hojiblanca) on the differentiation, antigenic expression, and phagocytic capacity of osteoblast-like MG-63 cells. At 24 h of treatment a significant increase in phosphatase alkaline activity and significant reductions in CD54, CD80, and HLA-DR expression and in phagocytic activity were observed in comparison to untreated controls. The in vitro study performed has demonstrated that phenolic compounds from different extra virgin olive oil varieties can modulate different parameters related to osteoblast differentiation and function.

Fig 1. Alkaline phosphatase activity in MG-63 cell line after 48h of olive oil phenolic extract (Picual, Hojiblanca, Picudo and Arbequina) at doses of 10^-6M.

Data are expressed as U/mg proteins. *Significant difference (p<0.05).

Fig 2. Percentage expression of antigens CD54, CD80, CD86 and HLA-DR in MG-63 cell line after 24 h of treatment with olive oil phenolic extracts.

*Significant difference (p<0.05).

Fig 3. Flow cytometry results for percentage of phagocytic cells in MG-63 cell line at 24 h of olive oil phenolic extracts treatment.

Treatment groups: Picual 10^-6M, Hojiblanca 10^-6M, Picudo 10^-6M, Arbequina 10^-6M. Control group: not treated cell. * p = 0.007; ** p = 0.011; *** p = 0.006; **** p = 0.009.