(P26-047-25) The Effect of Combinations of Plant Extracts Against Inflammation

Objectives: Chronic low-grade inflammation is a significant underlying factor in several chronic diseases. Western diet, sedentary lifestyle, and stress can contribute to chronic inflammation. Research suggests that phytochemical-rich fruits and vegetables can exhibit anti-inflammatory and antioxidant properties. However, the role of combinations of phytochemical-rich foods against inflammation is not fully understood. This study aimed to assess the effects of various phytochemical extract combinations on barrier function and inflammation.

Methods: Total phenolic content and antioxidant activity were measured for 12 fruit and vegetable extracts. Caco-2 cells were grown in DMEM with FBS. Monolayers were pretreated with 500 ng/mL LPS followed by eight combination treatments for 24 hours: strawberry and apple (C1), blueberry and orange (C2), pineapple and grape (C3), pepper and potato (C4), artichoke and broccoli (C5), spinach and onion (C6), C1+C2+C3 (F) and C4+C5+C6 (V). Combinations were selected based on phytochemical profiles. The relative expression levels of inflammatory markers and tight junction proteins were analyzed with qPCR. RAW 264.7 cells transfected with a luciferase reporter gene underwent the same treatments as Caco-2 cells. Luciferase activity was analyzed using luminescence.

Results: LPS increased luciferase activity, indicating increased inflammation. All extracts reduced LPS-induced increase in luciferase activity, indicating anti-inflammatory potential. Notably, C5, C6, F, and V reduced inflammation and enhanced barrier function by significantly increasing claudin-1 and catalase expression. Additionally, C5 and C6 significantly increased the expression of superoxide dismutase. Spinach, pepper, and broccoli exhibited high DPPH scavenging activity, while pineapple and grape exhibited higher ABTS scavenging activity. Other inflammatory and barrier function marker measurements are in progress.

Conclusions: The results of this study demonstrate the potential of specific combinations of fruit or vegetable extracts to reduce inflammation and improve barrier function. Notably, vegetable combinations showed a more potent anti-inflammatory and antioxidative effect.

Funding Sources: USDA-NIFA