Investigating the Polyphenols in Bucida Buceras (Black Olive) Seeds and Testing the Cardioprotective Effects on Oxidative Stress Induced Cardiomyocytes

Investigating the Polyphenols in Bucida Buceras (Black Olive) Seeds and Testing the Cardioprotective Effects on Oxidative Stress Induced Cardiomyocytes

Dana Science Building, 2nd floor

Under the direction of Dr. Mary Jane Carmichael, Dr. Daniel Derringer Mitochondrial DNA (mtDNA) in the cell is less protected compared to the nuclear DNA. Therefore, when oxidative stress is induced in a cell, it will affect mtDNA more than nuclear DNA, causing disruptions in the cell’s energy production. This damage will cause cell death and eventually affect the function of organs that require high levels of energy. In the heart, mitochondrial damage results in an increase in the levels of reactive oxygen species (ROS) in mitochondria, resulting in disruptions in myocardium and leading to insufficient circulation of blood throughout the body. In order to prevent or decrease the damage, antioxidants can be introduced and used as a defensive mechanism against the ROS. Phenolic compounds contained in the olive show potential as a treatment for increased levels of ROS in the cardiomyocyte mitochondria. The purpose of this study is to determine the properties of polyphenols in black olive seed extract and investigate the cardioprotective effects of identified polyphenols on cardiomyocytes that are under oxidative stress. The ROS levels (before and after treatment) and the contractility of cells will be measured as cardioprotective effects. It is expected that the black olive seed will show phenolic properties that lower the ROS, treat the damage in mtDNA, and improve the contractility of the cells.