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Anti-platelet effects of olive oil extract: in vitro functional and proteomic studies

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Abstract

Purpose

Platelets play a key role in haemostasis and wound healing, contributing to formation of vascular plugs. They are also involved in formation of atherosclerosic plaques. Some traditional diets, like the Mediterranean diet, are associated with a lower risk of cardiovascular disease. Components in these diets may have anti-platelet functions contributing to their health benefits.

Methods

We studied the effects of alperujo extract, an olive oil production waste product containing the majority of polyphenols found in olive fruits, through measurement of effects on platelet aggregation and activation in isolated human platelets, and through identification of changes in the platelet proteome.

Results

Alperujo extract (40 mg/L) significantly decreased in vitro ADP- (p = 0.002) and TRAP- (p = 0.02) induced platelet activation as measured by the flow cytometry using the antibody for p-selectin (CD62p), but it did not affect the conformation of the fibrinogen receptor as measured by flow cytometry using the antibodies for anti-fibrinogen, CD42a and CD42b. Alperujo extract (100 mg/L) inhibited both collagen- and TRAP-induced platelet aggregation by 5% (p < 0.05), and a combination of hydroxytyrosol and 3,4-dihydroxyphenylglycol were, at least partly, responsible for this effect. Proteomic analysis identified nine proteins that were differentially regulated by the alperujo extract upon ADP-induced platelet aggregation. These proteins represent important mechanisms that may underlie the anti-platelet effects of this extract: regulation of platelet structure and aggregation, coagulation and apoptosis, and signalling by integrin αIIb/β3.

Conclusions

Alperujo extract may protect against platelet activation, platelet adhesion and possibly have anti-inflammatory properties.

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Acknowledgments

The laboratory of BdR is funded by Scottish Government Rural and Environment Research and Analysis Directorate (RERAD). We thank Dr. Juan Fernandez-Bolanos, Instituto de la Grasa, Seville, Spain, for providing us with the alperujo extract, hydroxytyrosol and 3,4-dihydroxyphenylglycol.

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Authors and Affiliations

  1. Rowett Institute of Nutrition & Health, University of Aberdeen, Greenburn Road, Bucksburn, Aberdeen, AB21 9SB, UK

    Baukje de Roos, Sharon Wood, Garry J. Rucklidge, Martin D. Reid, Gary J. Duncan, Louise L. Cantlay & Garry G. Duthie

  2. Provexis plc, Rowett Institute of Nutrition & Health, Aberdeen, UK

    Xuguang Zhang & Niamh O’Kennedy

  3. Food Biotechnology Department, Instituto de la Grasa, Sevilla, Spain

    Guillermo Rodriguez Gutierrez

Authors
  1. Baukje de Roos
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  2. Xuguang Zhang
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  3. Guillermo Rodriguez Gutierrez
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  4. Sharon Wood
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  5. Garry J. Rucklidge
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  6. Martin D. Reid
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  7. Gary J. Duncan
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  8. Louise L. Cantlay
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  9. Garry G. Duthie
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  10. Niamh O’Kennedy
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Correspondence to Baukje de Roos.

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de Roos, B., Zhang, X., Rodriguez Gutierrez, G. et al. Anti-platelet effects of olive oil extract: in vitro functional and proteomic studies. Eur J Nutr 50, 553–562 (2011). https://doi.org/10.1007/s00394-010-0162-3

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  • DOI: https://doi.org/10.1007/s00394-010-0162-3

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