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Effect of Theobroma cacao flavonoids on immune activation of a lymphoid cell line

Published online by Cambridge University Press:  08 March 2007

Emma Ramiro ,
Àngels Franch ,
Cristina Castellote ,
Cristina Andrés-Lacueva ,
Maria Izquierdo-Pulido  and
Margarida Castell
Emma Ramiro
Affiliation:
Department of Physiology, Faculty of Pharmacy, University of Barcelona, Av. Joan XXIII s/n, 08 028, Barcelona, Spain
Àngels Franch
Affiliation:
Department of Physiology, Faculty of Pharmacy, University of Barcelona, Av. Joan XXIII s/n, 08 028, Barcelona, Spain
Cristina Castellote
Affiliation:
Department of Physiology, Faculty of Pharmacy, University of Barcelona, Av. Joan XXIII s/n, 08 028, Barcelona, Spain
Cristina Andrés-Lacueva
Affiliation:
Department of Nutrition and Food Science, Faculty of Pharmacy, University of Barcelona, Spain
Maria Izquierdo-Pulido
Affiliation:
Department of Nutrition and Food Science, Faculty of Pharmacy, University of Barcelona, Spain
Margarida Castell*
Affiliation:
Department of Physiology, Faculty of Pharmacy, University of Barcelona, Av. Joan XXIII s/n, 08 028, Barcelona, Spain
*
*Corresponding author: Dr Margarida Castell, fax +34 93 403 59 01, email margaridacastell@ub.edu
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Abstract

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We analysed the effect of (−)-epicatechin and cocoa extract on the activation of a lymphoid cell line. Particularly the expression of IL-2 receptor α (IL-2Rα or CD25) and, the secretion of IL-2 and IL-4 were established after flavonoid treatment. Two media culture conditions (1 and 10 % of fetal calf serum supplementation) and the different moments of flavonoid addition (simultaneously or 2 h before cell-activation) were compared. IL-2Rα (CD25) expression on activated cells was significantly reduced by epicatechin and cocoa extract in a dose-dependent manner, achieving the highest inhibition of about 50 % when flavonoids were added 2 h before stimulation. IL-2 secretion was also inhibited by the presence of both epicatechin and cocoa extract, displaying 60 and 75 % of inhibition, respectively. Cocoa flavonoids were also able to enhance 3–4·5-fold IL-4 release. In summary, cocoa extract down-modulated T lymphocyte activation and therefore the acquired immune response. This fact could be important in some states of the immune system hyperactivity such as autoimmune or chronic inflammatory diseases.

Keywords

CocoaEpicatechinLymphocyteIL-2
Type
Research Article
Information
British Journal of Nutrition , Volume 93 , Issue 6 , June 2005 , pp. 859 - 866
Copyright
Copyright © The Nutrition Society 2005

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