Phenolic compounds (PC), can modulate the immune response. UV-C irradiation, commonly used as a minimal processing method in fresh-foods to reduce the microbial load, increase shelf-life, provide a minimal processing and facilitate the release of PC. This study aimed to evaluate the effect of intestinal (IF) and fermented (FF) fractions of non-irradiated (NIPB) and irradiated (IPB) pineapple snack-bars on the production of nitric oxide (NO), interleukin 6 (IL-6), cyclooxygenase 2 (COX-2), and tumor necrosis factor-alpha (TNF-α) in mice macrophages. IF of NIPB and IPB exerted an immunomodulatory effect by promoting the production of NO (26 pg/mL) in both treatments, COX-2 (438 and 399 pg/mL), and TNF-α (778 and 802 pg/mL) for NIPB and IPB respectively. The TNF-α increased in IF of NIPB and IPB approximately 371 %, and in FF, only increased 132 %. The NO production was not different between IF and FF. COX-2 production was higher in FF.
Keywords: Cyclooxygenase 2; Immunomodulatory effect; Phenolic compounds; Pineapple bars; TNF-α.
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