Oligomerized grape seed polyphenols attenuate inflammatory changes due to antioxidative properties in coculture of adipocytes and macrophages

Takuya Sakurai, Kentaro Kitadate, Hiroshi Nishioka, Hajime Fujii, Takako Kizaki, Yasumasa Kondoh, Tetsuya Izawa, Hitoshi Ishida, Zsolt Radak, Hideki Ohno

Research output: Contribution to journalArticle

46 Citations (Scopus)

Abstract

Macrophage infiltration of white adipose tissue (WAT) is implicated in the metabolic complications of obesity. In addition, inflammatory changes through dysregulated expression of inflammation-related adipokines such as tumor necrosis factor-α (TNF-α) and monocyte chemoattractant protein-1 (MCP-1) in WAT are considered to be one of the causes of insulin resistance. Recently, enhanced oxidative stress in adipocytes has been reported to be implicated in dysregulated expression of inflammation-related adipokines. Polyphenols are well known as potent natural antioxidants in the diet. In the present study, we investigated the antioxidative effects of an oligomerized grape seed polyphenol (OGSP) on inflammatory changes in coculture of adipocytes and macrophages. Coculture of HW mouse white adipocytes and RAW264 mouse macrophages markedly increased the production of TNF-α, MCP-1 and plasminogen activator inhibitor-1 compared with control culture. Treatment of HW cells with OGSP significantly attenuated the dysregulated production of adipokines. Moreover, OGSP significantly suppressed coculture-induced production of reactive oxygen species (ROS). Although enhanced release of free fatty acids (FFAs) by coculture was not altered by OGSP, FFA-induced ROS production in HW cells was significantly attenuated by OGSP. Furthermore, OGSP significantly reduced increases in the transcriptional activity of nuclear factor-κB and activation of extracellular signal-regulated kinase by coculture. Thus, these results suggest that the antioxidative properties of OGSP attenuate inflammatory changes induced by the coculture of adipocytes and macrophages.

Original languageEnglish
Pages (from-to)47-54
Number of pages8
JournalJournal of Nutritional Biochemistry
Volume21
Issue number1
DOIs
Publication statusPublished - 2010 Jan 1
Externally publishedYes

Fingerprint

Macrophages
Vitis
Polyphenols
Coculture Techniques
Adipocytes
Seed
Seeds
Adipokines
White Adipose Tissue
Chemokine CCL2
Nonesterified Fatty Acids
Reactive Oxygen Species
Tumor Necrosis Factor-alpha
White Adipocytes
Tissue
Inflammation
Oxidative stress
Plasminogen Activator Inhibitor 1
Extracellular Signal-Regulated MAP Kinases
Nutrition

Keywords

  • Adipocytes
  • Adipokines
  • Anti-inflammatory effects
  • Antioxidative effects
  • Oligomerized grape seed polyphenol

ASJC Scopus subject areas

  • Endocrinology, Diabetes and Metabolism
  • Biochemistry
  • Molecular Biology
  • Nutrition and Dietetics
  • Clinical Biochemistry

Cite this

Oligomerized grape seed polyphenols attenuate inflammatory changes due to antioxidative properties in coculture of adipocytes and macrophages. / Sakurai, Takuya; Kitadate, Kentaro; Nishioka, Hiroshi; Fujii, Hajime; Kizaki, Takako; Kondoh, Yasumasa; Izawa, Tetsuya; Ishida, Hitoshi; Radak, Zsolt; Ohno, Hideki.

In: Journal of Nutritional Biochemistry, Vol. 21, No. 1, 01.01.2010, p. 47-54.

Research output: Contribution to journalArticle

Sakurai, Takuya ; Kitadate, Kentaro ; Nishioka, Hiroshi ; Fujii, Hajime ; Kizaki, Takako ; Kondoh, Yasumasa ; Izawa, Tetsuya ; Ishida, Hitoshi ; Radak, Zsolt ; Ohno, Hideki. / Oligomerized grape seed polyphenols attenuate inflammatory changes due to antioxidative properties in coculture of adipocytes and macrophages. In: Journal of Nutritional Biochemistry. 2010 ; Vol. 21, No. 1. pp. 47-54.
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