Fuente: PubMed "olive oil" Bioorg Chem. 2026 Jun 11;180:110098. doi: 10.1016/j.bioorg.2026.110098. Online ahead of print.ABSTRACTWith the increasing popularity of olive oil, the cultivation area of Olea europaea L. (olive) trees has been expanding, and the processing and utilization of olive leaves are gaining more attention. Besides oleuropein, the main active compounds in olive leaves include luteolin and its glycosides. Through fractionation, a component rich in key active substances, designated OLE, was prepared from olive leaves. Our activity analysis showed that luteolin exhibits excellent DPPH radical scavenging and higher anti-inflammatory activities compared to its glycosides. To enhance the activity of OLE, a glycosidase Bbxyl was screened, identified and used to catalyze OLE. Luteolin-5-O-glucoside, luteolin-7-O-glucoside, luteolin-4'-O-glucoside, and luteolin-3'-O-glucoside in OLE were hydrolyzed into luteolin with a conversion rate of 94%. OLE hydrolyzed by Bbxyl (OLEB), with a luteolin content of approximately 5.93 mg/g, was obtained through macroporous resin purification. The anti-inflammatory activity mediated by macrophages and T cells of OLEB was increased by 51% and 39%, respectively. In a DSS-induced mouse colitis model, OLEB significantly alleviated intestinal inflammation symptoms, promoted weight recovery, reduced spleen swelling, restored colon length, repaired the intestinal epithelial barrier, decreased the oxidative and inflammatory levels, outperforming both the positive control drug 5-ASA and OLE. The primary mechanism of action likely involves components such as luteolin in OLEB inhibiting the release of inflammatory factors by blocking the TLR4-NF-κB/AHR pathway, thereby mitigating pathological damage in the colon. This study provides an innovative processing approach for the development of high-value olive leaf products with enhanced anti-inflammatory activity and intestinal health-protective functions.PMID:42287884 | DOI:10.1016/j.bioorg.2026.110098