Olive polyphenol reduces the collagen-elicited release of phosphorylated HSP27 from human platelets

Daisuke Mizutani, Takashi Onuma, Kumiko Tanabe, Akiko Kojima, Kodai Uematsu, Daiki Nakashima, Tomoaki Doi, Yukiko Enomoto, Rie Matsushima-Nishiwaki, Haruhiko Tokuda, Shinji Ogura, Hiroki Iida, Osamu Kozawa*, Toru Iwama

*この論文の責任著者

研究成果: ジャーナルへの寄稿学術論文査読

6 被引用数 (Scopus)

抄録

Hydroxytyrosol (HT) and oleuropein (OLE) are natural polyphenols found in extra virgin olive oil. Accumulating evidence indicates that ingestion of olive oil contributes to reduce the risk of cardiovascular diseases and stroke. It has been reported that HT and OLE inhibit human platelet aggregation. We have shown that collagen induces the phosphorylation of heat shock protein 27 (HSP27) in human platelets, resulting in the release of HSP27, an extracellular pro-inflammatory agent. In this study, we investigated the effects of HT and OLE on the collagen-stimulated human platelet activation. The PDGF-AB secretion and the soluble CD40 ligand (sCD40L) release by collagen were reduced by HT or OLE. HT and OLE significantly suppressed the phosphorylation of HSP27 and the release of phosphorylated-HSP27. These findings suggest that olive polyphenol reduces the collagen-stimulated phosphorylation of HSP27 in human platelets and the release. Our results may provide a novel anti- inflammatory effect of olive polyphenol.

本文言語英語
ページ(範囲)536-543
ページ数8
ジャーナルBioscience, biotechnology, and biochemistry
84
3
DOI
出版ステータス出版済み - 2020/03/03

ASJC Scopus 主題領域

  • 医学一般

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