Oleanolic Acid-Enriched Olive Oil Alleviates the Interleukin-6 Overproduction Induced by Postprandial Triglyceride-Rich Lipoproteins in THP-1 Macrophages

Figures

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  Figure 1. Effects of OA on proinflammatory cytokines production by THP-1 macrophages induced by LPS. Control cells were incubated with DMSO. Experiments performed in triplicate. (a) IL-1β; (b) IL-6; (c) TNF-α. Different letters indicate significant difference (p < 0.05) by one-way ANOVA analysis and Tukey’s post hoc test.

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  Figure 2. Effects of OA on AMPK-α (a) and Akt (b) in THP-1 macrophages induced by LPS. Control cells were incubated with DMSO. Experiments performed in triplicate. Different letters indicate significant difference (p < 0.05) by one-way ANOVA analysis and Tukey’s post hoc test.

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  Figure 3. TRL production of proinflammatory cytokines by THP-1 macrophages incubated with TRLs obtained from healthy adolescents before, and at 2 and 5 h after the intake an OA-enriched olive oil or non-functional olive oil. Control cells incubated with PBS. (a) IL-1β; (b) IL-6; (c) TNF-α. * p < 0.05.

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  Figure 4. Levels of AMPK-α (a), Akt (b) and NF-κB (c) in THP-1 macrophages incubated with TRL obtained from healthy adolescents before, and at 2 and 5 h after the intake an OA-enriched olive oil or non-functional olive oil. Control cells incubated with PBS. * p < 0.05.

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  Figure 5. Oil red O microphotographs of THP-1 macrophages incubated for 48 h in the presence or absence (control) of TRLs obtained before, and at 2 and 5 h after the consumption of the olive oils. (a) Control; (b) 0 h TRL; (c) 2 h TRL; (d) 5 h TRL.